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Peppers stuffed with goat cheese and olives

From https://www.theperfectpantry.com/2009/05/black-olives-recipe-goat-cheese-and-olive-stuffed-peppers.html. I made half a recipe. The leftover cheese makes a nice spread on other vegetables or crackers.

Ingredients

  • 12-16 canned piquillo peppers or 36 peppadews (I bought peppadews from the Whole Foods olive bar)
  • 1/3 cup pitted black olives, finely chopped
  • 7-8 oz log of fresh soft goat cheese, softened*
  • 1 garlic clove, minced
  • 1 Tbsp capers, roughly chopped
  • 1-2 Tbsp flat-leaf parsley leaves, roughly chopped
  • Kosher salt and fresh black pepper, to taste
  • 1 Tbs. olive oil
  • Fresh parsley sprigs, to garnish

Directions

*Remove the cheese from the refrigerator and let soften at room temperature for 1-2 hours.

Halve the peppers lengthwise and blot the outside of the peppers with a paper towel to remove excess oil. Combine next seven ingredients. Mix well and adjust seasonings if necessary. Fill the peppers and refrigerate for 2 hours. Garnish with parsley sprigs, and serve.

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Mahi Mahi and Zoodles with Lemon-Butter Sauce

This is really fast to cook after you’ve made the zucchini noodles, so have all ingredients ready when you turn on the stove. I used mahi mahi (grilled on the Weber) and it was delicious.

Ingredients

  • 1 lb. mahi mahi fillets (or halibut or swordfish fillets, etc.)
  • 3 medium zucchini, spiralized (I use the orange blade on my OXO spiralizer)
  • 2 large cloves garlic peeled and minced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • Juice of one small lemon
  • 3 tablespoons chopped parsley
  • 1/2 cup chopped walnuts
  • Sea salt and pepper to taste

Instructions

  1. Prepare all ingredients before you start cooking. Place zoodles in large bowl and sprinkle with about a 1/2 tsp. salt. Toss to distribute salt throughout, and place in a colander to drain. (I like to let the salted zucchini drain for about 30 minutes.)
  2. Preheat grill.* Pat fish with paper towel to absorb any extra liquid (especially if frozen) and coat with olive oil. Generously season with sea salt and freshly ground pepper. Once the grill is at 425 degrees, turn heat down to medium, add fish. Close lid. Cook three minutes, turn fish, cook two minutes, remove from grill. (I cook the zucchini while fish is cooking.)
  3. Place butter, olive oil, garlic and lemon juice in pan, turn on med/high heat. Saute for two minutes. Pour half of the sauce into a small bowl, reserve for later.
  4. Squeeze zucchini in a clean dishtowel to remove excess liquid. Add zucchini to pan and toss in butter garlic mixture. If zucchini seems a little dry add a bit more olive oil. Add half the parsley. Cook for 3-4 minutes, tossing here and there. Don’t overcook or zoodles will get mushy. Sprinkle with sea salt, pepper and walnuts. Toss.
  5. Plate zoodles and place fish on top. Spoon reserved garlic butter sauce over fish and sprinkle remaining parsley on top.

*If the BBQ is not available, place pan on cooktop on med/high heat. Add olive oil to cover bottom of pan, brown each side (approx. 3 minutes each side) until cooked through.

Adapted by LKD from https://www.theorganickitchen.org/lemon-butter-halibut-with-zoodles-another-15-minute-meal/.

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Tom Thumb Cookie Bars

  • 1/2 c. butter
  • 1 c. flour
  • 1/2 c. brown sugar

Preheat oven to 350F. Mix first three ingredients and press into greased 9″ x 13″ pan. (A food processor makes this very easy. Process until butter is well incorporated.) Bake 10 minutes.

  • 1 c. brown sugar
  • 2 Tbs. flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 2 eggs
  • 1 c. chopped walnuts
  • 1 1/2 c. shredded coconut

Mix dry ingredients in the food processor, then mix in eggs and vanilla. In separate mixing bowl (if using the food processor), stir together walnuts and coconut. Pour in the wet stuff and stir to combine. (If you’re making this by hand, just use the mixing bowl for everything.) Spread over first layer after it has baked.

Bake 20 minutes longer at same temperature, until light golden brown. Cool completely and cut into bars.

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Spinach Balls

Been making this recipe for many years. I typically bake just enough to serve, freezing the rest to bake another time. Makes about 40 1″ balls.

  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 6 Tbs. butter, room temperature
  • 2 eggs
  • 1 Tbs. lemon juice (about 1/2 lemon)
  • 1 c. dry bread crumbs (I use Panko crumbs from TJ’s, but seasoned Italian crumbs are really good)
  • 1/2 c. grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. grated nutmeg
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 1 10oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 1/4 c. sesame or hemp seeds, approx. (The hemp seeds adhere better than sesame and add a delicious nutty taste.)

In food processor, mince onion and garlic. Add butter and process. Add eggs, one at a time, and mix well. Add lemon juice and mix again briefly.

In large bowl, combine bread crumbs, Parmesan, and seasonings. Stir in onion-butter mixture. Mix in spinach until well combined (I use my hands). Cover and refrigerate one hour.

Form spinach into 1″ balls and place on wax-paper-lined baking sheet. Pour the sesame or hemp seeds into a small bowl, and roll each ball in seeds to coat. Return seeded balls to the baking sheet (minus the wax paper).

Options: 1) Cover and refrigerate up to one day; 2) Freeze on baking sheet, then put in zip-lock bag up to 2 months.

To bake: Preheat oven to 350 degrees. Bake room-temp balls 20 minutes, then check for doneness and add additional baking time as needed. I find that it usually needs at least 30 min. Balls should be slightly firm. Bake frozen balls 30-35 minutes, adding additional baking time as needed.

 

 

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Turkey Liver Paté

This uses just one turkey liver – perfect to make at Thanksgiving time. Adapted from https://onthegas.org/food/turkey-liver-recipe.

Ingredients:

  • 1 turkey liver
  • 1 tablespoon unsalted butter
  • 1/2 medium shallot (or use 1-2 T. minced onion)
  • 1 sprig fresh thyme
  • 1/8 cup Cognac
  • 1 tablespoon heavy cream
  • 1/4 tsp salt
  • 1 tsp coarse black pepper
  • 1 hard-cooked egg, chopped

Preparation:

  1. Place butter in large pan on low heat and allow to melt until butter begins to foam.
  2. Chop and mince shallots and add to butter and sauté until clear.
  3. Add the liver, thyme, Cognac, salt and pepper and simmer on high heat.
  4. Cook and stir occasionally until the Cognac is reduced and the liver is brown on the outside but still slightly pink on the inside (about 3-4 minutes)
  5. Remove from heat and let sit for approximately 10 minutes.
  6. Once mixture has cooled, place in blender or food processor and add the cream.
  7. Blend until mix is smooth and creamy, feel free to add more cream until the mix reaches desired consistency. Add the hard-cooked egg, and pulse until mixed well.
  8. Adjust seasonings as needed then place mixture in the refrigerator and allow to cool for at least two hours. Serve with toast or crackers.
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Best Lasagna

Adapted slightly by LKD from: https://www.tasteofhome.com/recipes/best-lasagna/

  • 9 lasagna noodles (8 oz.)
  • 1/2 pound bulk Italian sausage
  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2/3 cup water
  • 3 tablespoons plus 1/4 cup minced fresh parsley, divided
  • 2 teaspoons dried basil
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Directions

  1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
  2. Stir in tomatoes, tomato paste, water, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
  3. In a small bowl, mix egg, ricotta cheese, 1/4 tsp. salt, and remaining parsley.
  4. Preheat oven to 375°. Spread 2 cups meat sauce in an ungreased 13×9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
  5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

 

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Ghee

Very simple and pretty quick to make.  I use Kerrygold grass-fed butter, available at a very reasonable price from TJ’s. Unsalted is preferred, but I’ve also made it with salted. The salt seems to lodge in the milk solids, so the finished ghee isn’t very salty.

  • 8oz. unsalted grass-fed butter (can be doubled, but cook in larger saucepan)
  1. Place butter in small or medium saucepan and melt over medium heat.
  2. When butter has melted, reduce heat to low. The butter will bubble and foam, and the milk solids will sink to the bottom of the pan. Check every 3 minutes on the color of the milk solids. Do not stir the ghee!
  3. When the milk solids have become a golden-red color (on my stove, it usually takes 20-30 minutes), turn off the heat. Carefully pour through a coffee-filter-lined strainer into a glass bowl. All the foam and milk solids will be trapped in the coffee filter, and the ghee in the bowl will be clear and a bright gold. Store in a covered glass container. I store it in the fridge.

Adapted from: https://wellnessmama.com/24267/make-ghee/

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Pressure Cooker Chili

Really good. Adapted from https://amindfullmom.com/instant-pot-chili/

Ingredients

  • 2 pounds coarsely chopped beef (I buy taco beef at NB)
  • 1 recipe Chili Seasoning Blend (see recipe below)
  • 1 large onion, chopped
  • 1 medium red bell pepper, finely chopped
  • 1 cup beer
  • 1 cup beef stock
  • 1 tablespoon minced garlic
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 lb. dried red beans, soaked overnight or quick-soaked
  • 2 teaspoons Worcestershire sauce
  • 28 ounces crushed tomatoes

Chili Seasoning Blend

  • 1 Tbsp chili powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper

Instructions
Heat pressure cooker on high. Toss meat with half of the chili seasoning blend. Brown meat, onion, and bell pepper until just browned, about five minutes.

Add the beer and stock, and scrape up any browned bits. Simmer a few minutes.

Add the garlic, remaining chili seasoning, chipotle, beans, and Worcestershire and stir well. Pour tomatoes on the top and lock the lid on the cooker

Bring to high pressure and cook for 15 minutes. Let pressure release naturally, about 30 minutes. Remove lid and stir well.

Serve with shredded cheese and sour cream. And guacamole and chips, of course.

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Tomato-Basil Bruschetta Topping

Use homegrown tomatoes in season. Serve on lightly toasted bread rounds.

  • 3 c. chopped fresh plum tomatoes
  • 1/3 c. chopped fresh basil
  • 1-2 Tbs balsamic vinegar
  • 1 1/2-2 Tbs olive oil
  • Salt to taste

Instructions

  1. Sprinkle chopped tomatoes with a little salt and let drain in strainer 30 minutes to 1 hour.
  2. Press out more water if tomatoes are watery.  Combine all ingredients. Let sit 30 minutes or so. Serve at room temperature.
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Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

From https://kalynskitchen.com/pinto-bean-salad-recipe-with-avocado/.

  • 1 can (15 oz.) pinto beans
  • 2 T white balsamic vinegar or champagne vinegar (or use any mild white vinegar)
  • 1 avocado, diced into pieces 1/2 inch square (I often use two avocados; if so double the lime juice.)
  • 1 T fresh lime juice (or more if you’re using two avocados)
  • 1 cup chopped tomatoes or cherry tomatoes cut in half)
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped cilantro (or more)
  • 1-2 T olive oil, or a bit more
  • fresh ground black pepper and sea salt to taste
  1. Pour beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well for at least 10-15 minutes.
    Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients. (I did this a few hours ahead)
  2. Cut avocado into 1/2 inch pieces and place in small bowl. Toss with lime juice.
  3. Chop tomatoes, or if using cherry tomatoes, cut in half or quarters.
  4. Chop red onion and cilantro.
  5. Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato.
  6. Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Taste to see if you want a little more olive oil or lime juice. Serve immediately, at room temperature.