Roast Asparagus with Parmesan

Spring time in New England is prime time for asparagus. We can only get it for a limited time, so I'm loading up while I can.

Ingredients

• 1 bunch of asparagus
• 1 tablespoon olive oil
• Coarse salt & fresh ground pepper
  
• 1/4 cup grated Parmesan Cheese
• Balsamic Vinegar

Preheat oven to 450F. Trim the tough ends of the asparagus.
Toss the asparagus with olive oil and salt & pepper. Spread evenly on a cookie sheet. Sprinkle with cheese.
Roast until asparagus is tender and cheese is melted, 10-15min. Add balsamic as needed.

Alternatively, steam the asparagus until tender. Toss the asparagus with olive oil, salt & pepper and balsamic.

NP

Fresh Grapefruit Mojito

I found this delicious drink at Mag Pie Pizza. Just in time for spring and summer.

Ingredients

• White Rum
• Dark Rum
• Grapefruit Juice
• Chopped Mint

Mix ingredients, chill, enjoy!
NP

Peanut Dipping Sauce with Veggies

This is an amazing snack that I just discovered. It will be making multiple appearances in the future. I didn't use the lime juice because I didn't have any. Recipe from Soups & Sides by C. Walthers

Ingredients

• 6 Tbsp Peanut Butter
• 1/2 cup light coconut milk
• 1 Tbsp tamari/soy sauce
• 1 Tbsp brown sugar
• 1-2 teasp grated ginger (fresh is key)
• 1 1/2 teaspoon Sriracha
• 2 teaspoon lime juice

Pair with delicious fresh veggies: carrots, bell peppers, snap peas, cucumber.
NP

Baked Ziti

Ingredients

• 1lb of ziti
• 1lb of ricotta
• 1 egg
• 8oz of shredded mozzarella
• 1 jar of tomato sauce

1. Cook the ziti al dente. Beat the egg into the ricotta
2.Preheat the oven 350F
3. Drain the pasta. Mix the tomato sauce and ricotta into the pasta.
4. Scoop the pasta into a 9 x 13 pyrex dish
5. Bake for 30-35 min. Sprinkle on the mozzarella on top of the ziti, bake for a further 10min.

Enjoy the baked, cheezy goodness.
NP

Hamantashen with Poppy Seed Filling

Friends, be ready to have your mind blown. These are traditional Purim cookies that a friend of mine and I recently made. Along with these we made other variations with various Jams for filling instead of poppy seeds. However, these were by far the best. I found this recipe on the New York Times (and they got it from "Schmaltz" by Shmil Holland). I took leftovers to my office and everybody agreed they were amazing!

For the Dough:
1 cup confectioners' sugar
2 large egg yolks
8 ounces unsalted butter at room temperature, in small pieces
Grated zest of 1 lemon
2 1/4 cups all-purpose unbleached flour
Dash of salt
1 large beaten egg, for the glaze

For Poppy Seed Filling:
1 cup milk
1/2 cup sugar
Grated zest of 1/2 orange
1 cup poppy seeds
1/3 cup raisins
Juice of 1/2 lemon
1/2 tablespoon brandy
1/2 tablespoon orange liqueur
1/2 tablespoon butter
1/2 tablespoon vanilla extract


(1) Put the confectioners' sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Cover with plastic wrap and refrigerate for an hour or overnight.

(2) Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat. Grind poppy seeds in a coffee grinder (or cuisinart). When mixture is warm, turn heat to low and add poppy seeds and raisins. Cook until the seeds absorb the milk and the mixture is thick, about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter. Stir and cook for 2 minutes more. Stir in the vanilla extract, remove from the heat and cool.

(3) Preheat the oven to 350 degrees. Line 2 pastry sheets with parchment paper.

(4) Roll out the dough to 1/4-inch thickness and use a cookie cutter or glass to cut 3-inch circles. Put a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles. Brush the tops with beaten egg.

(5) Bake until golden and dough is delicately firm all the way through, about 15 minutes. If trays are on different racks, switch them after about 10 minutes.

Yields about 30 cookies!

Enjoy the baked goodness!

HB

Plumb Crumble Cupcakes

My love of fruit continues. Bring on the summer fruits!

Ingredients

• 2 oz butter
• 1/4 cup sugar
• 2 Tablespoon port/dry red wine
• 8 oz plums, pitted & cut
• 1/2 stick very cold butter
• 1/4 cup brown sugar
• 3/4 cup all purpose flour
• 1/4 teaspoon cinnamon

1. Preheat oven 350F. Butter silicone mini cupcake holders/Line cupcake tin
2. In a skillet, heat the butter, sugar, port; add plums. Cook for 10min. until plums are soft; set aside to cool to room temperature.
3. In a food processor mix crumble ingredients (butter, brown sugar, flour, cinnamon)
4. Pour plum mix into each cupcake cup. Fill 3/4 full. fill the rest with crumble mix.
5. Bake 15-20min, until set.

NP

Black Bean, Sweet Potato, Kale Enchiladas

Ingredients

• 1 can black beans
• 2 Large Sweet Potatoes - peeled, diced
• 1 bunch Kale - chopped
• 1 onion - diced
• 1 14.5 oz can of tomatoes with garlic
• 10 corn tortillas
• Enchilada sauce
• 8 oz. Cheddar cheese - grated
  
• Cumin to taste
  
• Chili Powder to taste

1. Preheat oven 350F. Saute the onions add spices for last minute. Mix together: beans, sweet potatoes, kale, onion and tomatoes.

2. Coat tortilla with enchilada sauce. Stuff tortilla with bean mix. Roll and put seam sides down in a 9 x 13 casserole dish. Repeat with remaining tortillas.

3. Cover with remaining enchilada sauce and cheese (lots of cheese). Bake until done (about 45min).

4. Let cool, serve with sour cream.

Blueberry Maple Syrup Smoothie

With the arrival of Spring, I've been craving fruits and colour. So I'm experimenting with smoothie recipes. More to follow!

Ingredients:

• 1 cup blueberries (fresh or frozen)
• 1 tablespoon maple syrup
• 25ml apple juice
• 3/4 cup bio-yogurt (Greek works well too!)
  
• 2 soup spoons of oats

1. If using frozen berries, defrost first. Place berries, syrup, juice & yogurt in blender. Puree until smooth. Add oats, pulse quickly. Fin!

NP

Curried Sweet Potato Soup by NP

Ingredients:

• 2 teaspoons vegetable oil
• 1 cup thinly sliced onion
• 1 tablespoon curry powder
• 1 tablespoon brown sugar
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 5 garlic cloves, crushed
• 6 cups chopped, peeled sweet potato (or butternut squash)
• 6 cups water
• 4 cups granny smith apple (peeled)
• 3/4 teaspoon salt

1. Heat oil in large soup pot over medium heat. Add onion & next 5 ingredients; cook for 2 minutes, stirring frequently. Add sweet pot., water, and apple; bring to a boil. Cover, reduce heat and simmer for 25 minutes or until tender.
2. Place 1/2 of soup in a blender and process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining soup. Return to pan; add salt and whipping cream (optional).
3. Serve with yummy crusty bread!
   

Makes 10 servings.

Grilled Eggplant and Goat Cheese Salad

This is an easy and simple recipe that is also amazing. Just the thing for my favorite ladies on the go.

Ingredients:

- 7 Japanese Eggplants, ends trimmed, cut into one inch circles

- 3 tablespoons olive oil

- 1/2 cup pine nuts, toasted

- 2 tablespoons chopped fresh mint leaves

- 3 tablespoons balsamic vinegar

- 1/2 teaspoon kosher salt

- 1/2 teaspoon freshly ground black pepper

For the Eggplant:

Place a grill pan over medium-high heat or preheat gas or charcoal grill.

Place the eggplant slices on a sheet or in a large bowl and drizzle with the olive oil; toss to coat with the oil.

Grill the eggplant slices until tender and grill marks appear, 3 to 4 minutes per side.

Once the Eggplant is done:

Place the eggplant slices side-by-side on a serving platter.

Sprinkle with the pine nuts, goat cheese, basil, and mint.

Drizzle with the extra virgin olive oil and balsamic vinegar, and sprinkle with salt and pepper.

This recipe (like so many of mine) comes from Giada de Laurentiis.

Hope you are both well!

HB

30 Things to do in 30 Days

I have 30 days remaining before 3+ years of grad school. I plan on enjoying them. I still have 5 more to fill in. Suggestions are welcome.

1. Trip to Montreal
2. Remove Absolut Ads
3. Visit beach
4. Take a day class - sewing, pottery.
5. Go hiking
6. Dinner & beer with Tim
7. 1x/week yoga in Florence
8. 1x/week yoga at Heart Song
9. knit baby hats
10. make apron
11. wall pockets
12. find apartment
13. learn to say hello in 60 languages
14. Eat Greek food
15. Horseback ride
16. Trip to NYC
17. Cut grass under fence
18. Fix bike & bike ride
19. Make avocado pesto linguine
20. Rock wall
21. Roast marshmallows/make s'mores
22. Make ice cream
23. Make & put up garden signs
24. Watch the shining
25. Make plastic bag holder
26. Make strawberry rhubarb pie
27.
28.
29.
30.

Avocado Pesto Linguine

Serves 4
Prep: 10 min
Cook: 10 min

Ingredients
400 g dried linguine pasta
2 ripe Hass Avocados
2 cloves garlic
juice 1/2 lemon
20 g fresh flat leaf parsley
80 g fresh basil
1 red chili, deseeded and chopped
2 Tbsp olive oil
50 g grated hard cheese (parm or castelli)
25g toasted pine nuts

Directions
1. Cook pasta, partially drain, leaving about 3 tablespoons of cooking liquie. Cover to keep pasta warm

2. Make pesto: cut and peel avocado, slice into 8 wedges. Place avocado, garlic, lemon juice, herbs, chili, olive oil, and half of cheese in blender. Blend until smooth.

3. Stir pesto into pasta. Divide into 4 bowls. Serve immediately, sprinkle with remaining cheese pine nuts, and freshly-ground black pepper.

Bon Appetite
NP

Nettles!!

Now that these lovely plants are abundant but still pretty young, it's the perfect time to use them! I was playing around with a bunch I picked earlier today and came up with a pretty awesome recipe (plus you're making nettle tea at the same time!). As you probably know by now, I don't do measurements... but here are the ingredients and steps.

• fresh nettles
• rice pasta (or any pasta)
• extra virgin coconut oil
• rice milk (or any nut milk, regular milk would work too)
• (optional: eggs)
• extra virgin olive oil
• fresh basil
• spices (I used salt, pepper and lots of cayenne)
• love (add liberally)

1. Pick newest shoots from nettles (using gloves) and rinse.

2. Blanch the nettles in some boiling water and set aside. Save the water (nettle tea) and drink at another time.

3. Cook the pasta and drain.

4. Place cooked pasta, nettles, coconut oil and some milk in pot on medium heat until the coconut oil is fully melted.

5. Add spices and if you're adding eggs, add them now and stir into the pasta (I didn't leave them in long because I don't like to cook my eggs too much, but leave for as long as feels right to you).

6. Remove from heat, add olive oil and mix.

7. Add freshly torn basil leaves and serve with love and candles.

With the eggs, it's kind of got this spinach and ricotta pasta taste but better (thanks to the nettles). Without the eggs, it's really good too though.

CJO

Yummy pasta dish

Hi lovelies!

It's been so windy and rainy lately and I've been playing more with my stove. I've made this dish twice (or variations of the same thing) and fell in love with it both times :-)

As you've probably guessed, I don't really do measurements when I'm creating so I've just got ingredients and directions... enjoy!

(by the way, feel free to play around with the veggies/spices and obviously if you don't have a problem with wheat/gluten normal pasta would be fine too)

Ingredients (in order of use):

• Rice pasta
• Coconut oil (organic extra virgin)
• Garlic/spring onions/onions (I used garlic once, spring onions once... a combination of these and/or normal onions and maybe even some celery woul be nice)
• spinach/peas/other veggies (I used spinach once, spinach and peas the other time, asparagus would be a really nice addition, some mushrooms would be nice too... whatever you've got in the fridge)
• dulse (sea vegetable)
• rice dream milk (other non-dairy milks including homemade nut mylks would be good too, I just happened to have rice dream on hand)
• spices (e.g. cayenne, black pepper, whatever you desire!)
• olive oil (organic extra virgin)
• Love

Directions:

1. Cook pasta as usual (you can add some veggie broth too if you've got some), drain and set aside in colander

2. Reduce heat, then in pot used to cook pasta, add coconut oil and allow to melt

3. Add garlic/onions/spring onions and saute for a couple minutes

4. Add other veggies and allow to cook down to whatever consistency you like (I just barely wilt the spinach)

5. Break up the dulse into small pieces (whatever size you like) and add to pot

6. Add pasta back into the pot and stir through

7. Add a little rice dream, stir through, repeat as often as you like -- this gives it a nice creamy consistency. If you add too much, just allow it to reduce down again.

8. Remove from heat, add spices to taste and a little bit of olive oil, stir through and serve with love, candles and good music :-)

CJO

Awesome Pesto Deliciousness

I was attempting to recreate this amazing pesto that the local coop makes (it has a different texture and taste from "normal" pesto) and came up with what is now my "go-to" recipe if I don't know what I want. I don't use measurements but really it's all about testing it and adding more/less according to what you like anyway.

Ingredients
basil (I had a gallon ziplock bag of basil)
spinach (I used a bunch of "adult" spinach, baby spinach is probably good too)
lemon juice (1/2 lemon to start then add if needed)
raw cashews (a handful or two)
2+ cloves of garlic (I used it raw but that's up to you)
organic extra virgin olive oil (amount depends on what consistency you want)
nutritional yeast to taste (a couple tablespoons?)
salt to taste
cayenne to taste

Put it all the food processor, let it whir around until smooth and there you go, easy peasy pesto


BTW, this makes a lot of pesto (I've been using it all week) so obviously adjust the amounts if it's just a one-time thing. I use it a lot though: as a spread, in collard green wraps with veggies, on pasta/kelp noodles, or even just straight up with a spoon

CJO

Veggie Carbonara

This is a recipe that I recently came across and really want to try! Hopefully I will have time to get the ingredients and make it soon. I'll let you know when I do!

Giada's Carbonara (makes 4 to 6 servings)

Ingredients

1 bunch of asparagus, ends trimmed, rubber band left on

1 pound linguine

1 cup shaved Perocino Romano Cheese (about 4 ounces)

Salt and Pepper

4 tablespoons (1/2 stick) unsalted butter

4 to 6 large eggs

for the Basil Aioli

1 garlic clove, minced

2 large egg yolks*

2 teaspoons Dijon mustard

1 teaspoon freshly squeezed lemon juice

1/4 cup finely chopped fresh basil leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1/2 cup vegetable oil

1/2 cup extra-virgin olive oil

Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes. Use tongs to transfer the asparagus to a bowl of ice water - keep the salt water from the asparagus for the pasta later - and let sit until cool, about 5 minutes, Drain the asparagus, remove the rubber band, and cut into 1-inch pieces.

Make the basil aioli - while the asparagus cooks, combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running, slowly drizzle in the vegetable and olive oils.

Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add 1 cup basil aioli, the asparagus, the shaved cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper and combine. Turn out onto a serving platter.

For the eggs on top - melt the butter in a skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, and fry to your liking. Place the eggs atop the pasta and serve.

* this recipe includes raw egg yolks which are not recommended for children, the elderly, or those with compromised immune systems.

The leftover aioli should keep for up to a week.

This recipe comes from Giada De Laurentiis' book Giada's Kitchen!

Much asparagus and basil love!

HB

Orzo Salad and Sangria!

Orzo with Garbanzo Beans, Red Onion, Basil, and Mint.

Ingredients:

4 cups broth or water

1 1/2 cups orzo

1 (15 - ounce) can garbanzo beans, drained and rinsed

1 1/2 cups cherry tomatoes, halved

3/4 Finely chopped red onion

1/2 cup chopped fresh basil

1/4 cup chopped fresh mint

3/4 red wine vinegar based vinagrette

salt and pepper

Boil the broth in a large, heavy saucepan over high heat. Stir in the orzo. Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes. Drain the orzo and transfer to a large, wide bowl, and toss with a little olive oil so it doesn't stick. Let the orzo cool completely.

Mix the cooled orzo with the beans, tomatoes, onion, basil, mint, and enough vinagrette to coat - this may not be all 3/4 of a cup. Season the salad to taste with salt and pepper, and serve at room temperature.

This is a recipe from Giada De Laurentis, and is especially great at the end of summer with fresh tomatoes. It also keeps very well for a few days if you don't eat it all.

White Wine Sangria from Heaven (courtesy of Starfish)

Ingredients

2-3 peaches, peeled, pitted, and sliced

3 cups grapes, cut in half

1/3 cup agave nectar

2 bottles of white wine

1/2 cup brandy

1 liter sparkling water

Combine, chill overnight, and indulge.

Charlotte (who I call Starfish) sent this recipe to me ages ago. It is truly delicious and perfect for hot summer days.

Much sunny and crunchy love from the West Coast!

HB

Hot Chocolate Fudge Cakes

Makes 10 servings

Ingredients
3/4 cup all purpose flour
2/3 cup unsweeting cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg replacer
1 1/2 teaspoon vanilla extract
2/6 oz. dark chocolate, finely chopped
2 tablespoons powdered sugar

Recipe
1. Sift together flour, cocoa, espresso powder, baking powder, and salt.

2. Place butter in large bowl: beat with a mixer at medium 1 minute, add granulated & brown sugars. Beat until well blended (5 min). Add egg replacer and vanilla extract.

3. Fold flour mix into sugar mix. Fold in chocolate. Divide batter evenly among ramekins, arrange ramekins on a pan.

4. Cover & refridgerate 4hours --> 2 days

5. Preheat oven to 350F

6. Let ramekins stand at room temp. for 10 min. Uncover and bake for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar. Serve immediately.

Banana Bread Recipe

Haven't made this in a couple years but it was always really good and really easy :-) I need to try making it without dairy/gluten but haven't tested that out yet... So for those of you without those issues:

Ingredients
8 Tbsp. (1 stick) sweet butter, room temperature
¾ cup granulated sugar
2 eggs
1 cup unbleached all-purpose flour
1 cup whole-wheat flour (I usually used 2 cups whole-wheat)
1 tsp. baking soda
½ tsp. salt
3 large ripe bananas, mashed
1 tsp. vanilla extract
½ cup shelled walnuts, coarsely chopped (optional)

Directions

1. Preheat oven to 350 F/175 C. Grease a 9 x 5 x 3 inch bread pan.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift all-purpose flour, baking soda and salt together, stir in whole-wheat flour and add to creamed mixture, mixing well.
4. Fold in mashed bananas, vanilla and walnuts.
5. Pour mixture into the prepared pan. Bake for 50 to 60 minutes, or until a cake tester inserted (wooden toothpick) in the center comes out clean. Cool in pan for 10 minutes, then on rack.

*hugs* Claudia

Banana Nut Oatmeal

Ingredients
3 cups milk
3 Tbspn brown sugar
3/4 teasp ground cinnamon
1/4 teasp ground nutmeg
2 cups oats
2 medium bananas
2 Tbspn crushed nuts

Directions
1. In medium saucepan bring milk, sugar and spices to a gentle boil.
2. Stir in the oats, return to boil. Reduce heat to medium
3. Cook until most liquid is absorbed.
4. Remove from heat, add bananas and nuts.