1 large veal breast, deboned

1/2 lb ground turkey

1 small tomato, grated

2 tbsp chopped parsley

a few cloves of garlic, NOT peeled

a few potatoes, red or yukon gold, or even baby potatoes

salt & pepper, to taste

1 tsp cumin

1 tsp coriander

1/2 tsp hot red pepper flakes

olive oil

Kitchen twine

Crush the cumin, coriander, and red pepper flakes with a mortar and pestle, if you own one. If not, the back of a spoon will work too. Preheat your oven to 400F and line a roasting pan with foil.

Mix together the ground turkey with the grated tomato, chopped parsley, and some salt & pepper. Lay out the veal on a flat surface, and spread the ground turkey mixture over it. Sprinkle ~1/3 of the spice mix over it. Roll up the meat. Use the kitchen twine to tie it up so it maintains its shape during the cooking process. Lay into your roasting pan, and lightly drizzle with olive oil.

Add the potatoes (halved, if large-medium size) and garlic cloves to the pan, and sprinkle everything (meat included) with the rest of the spices. Add a drop of water to the pan also, about 3-4 tbsp.

Cover with foil, and bake for about 45 min. Then remove the foil and bake for another 10 minutes or so, until the meat turns to a nice golden brown caramelized color on top.

Once the meat and potatoes are cooked, remove from oven and allow to rest before slicing. Serve and enjoy!

Truffles:

approximately 6 oz Hersheys Hugs (the milk and white chocolate kisses)

approximately 6 oz of Hersheys Milk Chocolate

2 shots of tequila

1 tsp cayenne powder, chili powder, or even spicy paprika

~1/4 cup cocoa, plus extra cayenne for dusting

Set the chocolates over a double boiler (put them in a metal or glass bowl, and set that bowl over a saucepan of simmering water, but the bowl SHOULD NOT touch the water). Heat them until they melt and are smooth. Add the tequila and cayenne, and stir well. The chocolate will sieze on you, meaning that it will get very thick looking. This is what you want in this situation. Once everything is well incorporated, give it a taste. Do you taste the spice? Do you taste the tequila? Yes? No? Adjust taste till you like it. Or if you like it from the start, adjust nothing.

Set aside to cool at room temperature for about 30 min- 1 hr. In the mean time put the cocoa on a sheet of foil or on a plate. Once the chocolate has cooled, roll it into little balls about 1 tbsp big, and then roll in the cocoa. Set onto a small baking sheet or plate that will fit into your fridge. It yielded ~ 2 dozen for me.

Before you serve, roll in cocoa again (some of the cocoa got absorbed into the truffle and they needed a new coating) and LIGHTLY dust with cayenne, just so you can see those litte flecks of red on top.

Serve and enjoy!!

You’ll need 

1 can sweetened condensed milk

4-5 golden delicious or fuji apples (you want a firm, slightly tart apple)

1 orange

2 cups roasted salted almonds

3-4 tbsp maple syrup, to taste

about 32-40 wooden skewers

Place the can of sweetened condensed milk, CLOSED, laying on its side, in a saucepan and cover it with water. Set over medium heat and boil for about 3 1/2 hours.

Once 3.5-4hrs are up, remove the can carefully from the water and set under cold running tap water for a minute so you can handle it more easily. Open the can with a can opener, and expel the contents into a bowl. This is now “dulce de leche.” It should have a deep brown caramel color to it. If it still looks white you didn’t boil it long enough. but 3-4 hrs should definitely be enough.

Now set this bowl over that saucepan with the hot water in it, so it heats on a double boiler. Add the maple syrup to it and whisk until smooth.

When you have about an hour to go before the caramel is ready, get your apples and nuts ready. Peel each apple, core it, and cut into 8 wedges. Sprinkle the wedges with the juice of the orange, so they don’t turn brown and get a little undertone of orange flavor. Skewer the wedges and set aside.

Chop the nuts in a food processor to a small chunk; you want the pieces bigger than breadcrumbs but smaller than hand chopped nuts. Set onto a sheet of aluminum foil.

Wipe each apple wedge lightly with a paper towel to remove some of the OJ; this will help the caramel adhere to it better. Dip the apple in the caramel, completely coating it (or not, up to you). Then dip this into the nuts, and set onto a plate. Fill up your plate, and put into the freezer for 5 min for it to set. Then place in the fridge until you are ready to serve. Repeat this for as many batches as you need. Don’t place the apples one over the other until AFTER they come out of the freezer, or you will have one sticky mess.

Enjoy!!

Serves 4.

You’ll need 

2-3 large potatoes, peeled, and sliced into thin circles

1 yellow bell pepper, cut into thin slices

2-3 scallions, greens only, chopped

2 cloves of garlic, very finely chopped

8 eggs

salt & pepper to taste

paprika to taste

Add a couple of tablespoons of olive oil to a large pan over medium heat. Layer the potatoes over the bottom of the pan, season lightly with salt and pepper, and cook for 5-10 min until the potatoes are lightly sweated out. Add the chopped garlic, and cover with the lid for 5 minutes. Add the sliced bell pepper, and leave the lid off for a couple more minutes. By this point the potatoes should be turning slightly brown. Add the scallions.

In a bowl, beat together the 8 eggs slightly, to break up the yolks and whites, and season with salt, pepper, and paprika. Pour over the potatoes, making sure it gets everywhere. Cover with the lid and let cook until the eggs are done, about 5 min. They will fluff up a bit too.

Sauce:

Mix 2 parts Ketchup with 1 part Sriracha, and serve with the Fritatta.

You’ll need:

2 cups wild rice, cooked according to package directions

1 cup brown basmati rice, cooked to package directions

1/3 cup dry cranberries

1/3 cup slivered almonds

2 tbsp candied orange peels, chopped (or fresh orange zest)

1 orange, juiced

1 small white onion, chopped

olive oil

3-4 butternut squash bottoms, seeds removed

To make the candied orange peels, simply dissolve 1/2 cup sugar in 1/2 cup water in a saucepan over medium heat. Using a vegetable peeler, peel away only the orange portion of the skin of the orange, leaving behind the white bitter pith. Add the peels to the sugar and water, and the juice of 1/2 of this orange. Cook for about 20-30 min, until the syrup reduces. Take the orange peels out of the syrup and lay on a plate lined with plastic wrap so they can dry and cool. Use the syrup to flavor iced tea, coffee, or anything else you like.

Finely chop the onion, and saute in a little olive oil for a few minutes on medium heat, just until the onions begin to slightly brown around the edges.

Combine the rice, onions (with a litte of the oil but not all), cranberries, almonds, orange peel (or zest), and orange juice. Season with salt and pepper to taste, and mix to combine.

Season the butternut squash bottoms with salt and pepper. Stuff them with the rice mixture, and place into a baking sheet. Pour 1/2 inch of water into the baking dish, and cover the dish with foil. Bake at 375F for 45min, until the squash is tender and cooked through, and then remove the foil for 10-15 min so the rice and squash can brown.

Serves 6 at 1/2 a squash each.

I accept it. Doesn’t mean I like it. But no matter. I’m still super baller. His loss. And yes, dude. I’m an awesome dentist. I’m doing double-dontics for cryin out loud!!! Anyways, I was watching some show on Food Network, and this particular chef (highly likely that it was Claire Robinson) was making a beurre blanc sauce with an entire pound of butter. As good as it looked, I knew I could still one-up it, and make it non-dairy in the process, while still maintaining some semblance of health. Because I’m just so awesome. You know its true, don’t try to argue. You won’t win.

My parents had a pasta machine that they hardly ever used. So when I moved to Philly I decided to take it with me. And this is why.

Yields about 3-4 dozen

Ravioli Filling

1 1lb acorn squash, peeled, seeded, and cut into chunks

2 medium size sweet potatoes, peeled, and cut into chunks

1 medium carrot, peeled and sliced very thin

1/2 small onion, finely chopped

1 medium garlic clove, finely chopped

S&P

1/2 tbsp vanilla sugar

olive oil

1/4 tsp cinnamon

Place the squash, sweet potato, and carrot on a lined baking sheet. Season with 1 tsp each of salt and pepper, 1/2 tbsp vanilla sugar, and 2 tbsp olive oil. Roast at 375F for 1 hour until the veggies are tender and caramelized. Flip 1/2 way through the cooking. Remove from oven once they are fork tender and transfer to a mixing bowl.

In a small saucepan or skillet saute the onions in 1 tbsp olive oil. Once they begin to brown, add the garlic, and saute until the onions get caramelized. Add this to the roasted veggies in the mixing bowl, with the cinnamon, and mash together. Season to taste

Ravioli dough:

2 cups flour

3 eggs

2 tbsp olive oil

1 tsp salt

Place the flour and salt in a mixing bowl and push it to the sides creating a well. Beat the eggs together with the oil in a separate bowl, and add 1/2 to the flour. Incorporate the eggs into the flour with a fork; once fully incorporated add the rest of the eggs and knead by hand for about 10 minutes until the dough looks smooth and comes together in a ball. You could also do this in a stand mixer with a dough hook attachment. Wrap the dough in plastic wrap and let it rest on the counter for about 30 min. Divide into 4 pieces and roll out through a pasta roller.

Place about 1/2-1 tbsp filling into the dough, wet the edges around the filling with a pastry brush, and fold the dough over, pushing all the air out. Cut with a 2 inch round cookie cutter or a cup.

You can re-knead and roll the scraps. should yield about 2 or 2.5 dozen (4 servings)

How to Make the Ravioli

Roll out the dough using the pasta machine to the thinnest possible size. place about 1tbsp of filling 2 inches apart from each other on the dough. Brush water around the filling and flip the dough over. Use a cup or cookie cutter to cut out the ravioli. See the pics below.

White Wine Beurre Blanc Sauce

1 shallot, chopped

2 tbsp + 1/2 cup regular light olive oil (not the green extra virgin) or grapeseed oil

1 1/2 cups white wine (a good wine you wouldn’t mind drinking)

1/4 cup maple syrup

1 tsp lemon zest

pinch of salt and pepper

Saute the shallot (with S&P) in 2 tbsp olive oil until it begins to brown. Add the wine, maple syrup, and lemon zest. Bring to a boil, reduce to simmer, and cook for about 25 minutes until the liquids reduce by 1/2. You can strain out the shallots if you’d like; I didn’t. Transfer to a food processor, turn on, and slowly drizzle in the oil until the oil is fully incorporated.

How to put it together

1/2 cup roasted salted almonds, chopped

1/4 cup dry cranberries

Bring a pot of water to boil. season with salt. Drop in 6-10 ravioli at a time; they will take about 5 min to cook. Remove from water to serving dish, and cook the next batch. Once all the ravioli are cooked, pour the sauce over them, and sprinkle with the almonds and cranberries. Serve.

You’ll need

1 bunch of radishes, washed, trimmed, and cut into thin 1/2 circle slices

1 kirby cucumber, peeled, washed, and cut into thin 1/4 circle slices

1 handful fresh dill, washed and finely chopped

1/2 tsp salt

1/4 tsp black pepper

1 heaping tbsp mayonnaise

1/2 lemon, juiced

Combine all ingredients in a bowl and stir to incorporate. Allow to sit for 15-20 minutes before adding more seasoning or mayo, as it needs time for the flavors to come out. Re-evaluate the seasoning, and then serve.

You’ll need:

1lb fingerling potatoes, washed and cut in 1/2

1 large zucchini squash, washed and cut into 1/2in half circles

2 cloves fresh garlic, smashed and peeled

1 tsp dry thyme

1/2 tsp spicy paprika

2 tbsp olive oil

Preheat oven to 400F. Combine all ingredients on a baking sheet, toss to coat, and bake for 45-60min. Toss/Flip about 1/2 way through the cooking time. Bon Apetit

Serves 3-4

You’ll Need:

4 whole wheat large Tortilla wraps

1 ripe avocado, thinly sliced

1 few handfuls of prewashed arugula or chopped iceberg lettuce

1 green apple, shredded

Black Bean Hummus:

1 16oz can black beans

2 cloves garlic

1 tsp sesame oil

1/4 cup olive or grapeseed oil

1 lemon, zested and juiced

Combine all ingredients in a food processor and blend until smooth. Set aside.

Shwarma

2  large chicken breasts, each cut in 1/2 (from the middle as though you were butterflying it)

OR 1 ~1lb lamb steak

2 tbps Shwarma Seasoning (Recommended: Pereg)

2 tbsp olive or grapeseed oil

Heat a large skillet over medium heat. Coat the meat with the spice, and rub the spice into the meat so it can infuse with flavor. Now, if working with the lamb, you can cook the meat to medium by searing it on both sides for a couple of minutes over high heat. Chicken should not be eaten unless its cooked to well done, so I prefer cooking it a little slower over medium heat so it doesn’t burn and has time to cook through. Once the meat is cooked, remove from the skillet on to a plate and tent with a piece of foil. DO NOT WASH YOUR PAN YOU NEED IT WITH THE DRIPPINGS FOR THE NEXT STEP

Saute’d onions and bell peppers

1-2 tbsp oil

1 large spanish onion, cut in half circles ~ 1/4 inch thick

1 yellow bell pepper, cut into thin strips

Add the oil to the pan you just took your meat out of and add the onions. Let them cook for about 7-8 minutes with a pinch of salt and cayenne or red chili flakes. Once they’ve softened add the bell peppers and cook for ~5 more minutes. You want the peppers to soften a bit but still maintain some crunch. Set aside.

Assembly:

Lay the tortilla wrapper on a plate or on foil if you’re wrapping this to go (like I did for lunch that day). Spread the black bean hummus over the tortilla, and then add your greens, 1/4th of the sliced meat, the saute’d onions and peppers, and a bit of the shredded apple. Serve like a taco folded in half, or wrapped as a burrito or shwarma.

Enjoy!

Butternut Squash:

1 1.5lb Butternut Squash, peeled, seeded, and cut into ~1″ cubes

2-3 tbsp olive oil

2 tbsp honey

1 tbsp maple syrup

salt and pepper to taste

Preheat your oven to 400F, and line a baking sheet with foil. Place the squash on the sheet, and coat in the olive oil, honey, maple syrup, and salt & pepper. Roast for 35-40 min, until the squash is tender and caramelized. You want the roasted butternut squash to be warm when you make the salad so get your other ingredients ready while they roast.

Vinaigrette:

1 pint fresh raspberries

1 tbsp sugar

1 orange, juiced and zested

1/2 shallot, finely chopped

4 tbsp olive oil

S&P

Add the raspberries to a bowl with the sugar and the juice of 1/2 the orange, and let macerate for 10 minutes. Transfer 1/2 the raspberries to another bowl (with 1/2 the juice) after the 10 minutes, and add the shallot, the juice of the other half of the orange, and the orange zest. Whisk in the olive oil and salt & pepper. Save the rest of the whole macerated raspberries to put on top of the salad.

The other ingredients:

2 tbsp dry cranberries

3 tbsp walnuts, toasted and chopped

6 oz arugula or mixed salad greens

Putting it together

Put the greens on your platter, and top with the roasted squash, remaining raspberries (without the juice), and the nuts and cranberries. Pour the vinaigrette over it and toss.

photo via foodnetwork.com

Night Shades – Quinoa Stuffed Eggplant

Serves 4

2 medium eggplants, halved lengthwise, tips removed

1.5 cups raw quinoa, rinsed

1 jalepeno pepper, lightly charred on an open flame or broiler

2 red bell peppers, charred on an open flame (or broiler) and peeled

1 small red onion

2 medium cloves garlic

1 tsp paprika

4 oz baby spinach

2 cups low sodium vegetable stock

1/4 cup dry cranberries

1/4 cup sliced almonds or chopped pistachios

1 cup water

1 cup fresh italian parsley

2 plum tomatoes

1 lemon, zested, and juiced

Preheat oven to 350F. Line a baking sheet with foil, and place the halved eggplants on it. Drizzle with a little extra virgin olive oil, and season well with salt and pepper. Roast with cut side up for 30 min, then rotate pan, and flip the eggplants over so some of the liquid can drain out better, for another 30 min.

Heat a saucepan on medium and add some EVOO, about 2-3 tbsp. Chop the onion and garlic, and add to the pan. Cut the jalepeno in half, remove seeds and veins, and chop finely. Add 1/2 the jalepeno to the onions and garlic, and set the other half aside for the topping. Season with salt, pepper, and paprika.

Saute until these veggies begin to brown, about 3-5 minutes. Add the quinoa, stir, and fry to toast the quinoa, about 2 minutes. Add the water and vegetable stock, and some more salt and pepper. Cover and let cook for about 15 minutes until the quinoa absorbs the water.

In the meantime, peel the charred peppers and chop them up. Once the quinoa cooks, add the peppers, cranberries, almonds, spinach, and the juice of 1/2 the lemon and stir to combine. Season to taste.

Once the Eggplants are roasted, remove them from the oven and flip back to have the cut side facing up. Spread the meat of the eggplant apart creating a pocket, and divide the quinoa mixture between each half of eggplant. Sprinkle with a few extra almonds, and return to the oven to bake for 15 minutes.

Finely chop the parsley and place in a bowl. Grate the garlic and tomato into it, and add the lemon zest. Mix to combine.

Take the eggplants out of the oven and spoon the parsley “gremolata” over the eggplant. Enjoy!

To make the cake you can use the Orange Chocolate cake recipe I have up or any cake you like.

To make the frosting you’ll need:

2 8oz packs of Tofu Cream Cheese, at room temperature

3 cups powdered sugar

3/4 cup cocoa

1/2 tsp instant coffee (Recommended: Elite brand)

1 tbsp orange zest (optional)

Whip the tofu cream cheese with a stand mixer or hand mixer until it becomes smooth. Add in the sugar, 1 cup at a time and slowly incorporate so it doesnt go flying everywhere. Add the cocoa, coffee, and zest, and whip together. Taste it! If you like more sugar, or more cocoa, add it! Refrigerate for an hour before using, just so it stiffens and is easier to work with.

To make the chocolate coated candied orange peels:

1-2 oranges

1/2 cup white sugar

1/2 cup water

8 oz dark non dairy chocolate

Using a vegetable peeler, peel the orange(s) carefully, avoiding the white pith. You just want the orange parts. Combine the sugar, water, and the juice of 1/2 an orange in a small saucepan, and add the orange peels. Set over medium heat and bring to a boil. Stir to make sure the sugar dissolves and doesn’t stick to the bottom or burn. Once it boils, reduce to a simmer and let it reduce by half. Once ready, remove the orange peels on to a plate lined with plastic wrap and set aside so they can cool.

Bring a medium saucepan filled half way with water to a boil, and reduce to a simmer. Set a metal or glass bowl over the simmering water with the chocolate inside and stir, allowing the chocolate to melt. You want to make sure the water doesn’t touch the bottom of the bowl; the steam will melt the chocolate.

Once the chocolate melts, dip the orange peels in to the chocolate so that they are completely coated. Use a fork to help get the peels in and out of the chocolate. Set onto another plate lined with plastic wrap. Once they are all coated, set aside in a cool place so they can set. You can refrigerate them if you wish, but once you take them out of the fridge the moisture in the air will condense on them just like a cold can of soda, and that may be visually unappealing.

I had some extra melted chocolate and some beautifully fresh raspberries so I decided to coat them too. You can do this with any fruit you like, if you’d like.

Image via cookingforengineers.com

To decorate the cake:

You can either make two separate layers of cake or cut your cake in half to get layers, or you can leave it whole.

Pour some of the orange syrup over the cake layers to add extra flavor (and moisture if you over-baked your cake). Add some of the frosting on the bottom layer, then cover with your second layer and frost all over.

Chopp some of the chocolate coated orange peels in to strips and sprinkle them over the top with the raspberries. Drizzle any extra melted chocolate over the top as well.

Store in a cool place until you’re ready for dessert, and enjoy!

Ingredients + Methods:

Preheat your oven to 400F. Line 3 small baking sheets with foil for easy clean up. The asparagus, mushrooms, and broccholi all need to roast for about 35-45 minutes, with a flip half way through the cooking time.

Asparagus:

1/2 lb pencil asparagus, ends trimmed

2 tbsp soy sauce

1/2 tsp sesame oil

1 tbsp olive oil

- Coat the asparagus in the dressing ingredients and lay flat on to a baking sheet.

Broccoli:

1 broccoli crown, cut into florettes

1 cloves of garlic, smashed

2 tsp paprika

1/2 tsp salt

1 tbsp olive oil

- Coat the broccoli and smashed garlic in the seasoning and oil, and lay on to a baking sheet.

Mushrooms:

2 large portabello mushroom caps, washed and stems removed

2 tbsp balsamic vinegar

2 tbsp olive oil

2 cloves garlic, finely chopped

1 tsp salt

- Drizzle the mushrooms with the vinegar and oil, and season with the salt. Top with the chopped garlic, and put on a baking sheet.

Steaks:

2 steaks of your choice (my cousin recommends Oyster Steaks, juicy and scrumptious)

1 tsp salt

1 tsp black pepper

2 tsp cayenne pepper

1 tsp cumin

- Coat the steaks in the seasonings, and grill or pan-sear to desired doneness. Tent with a sheet of foil to rest.

Dressing:

1 medium carrot, finely shredded

1 small tomato, grated

2 inches fresh ginger, grated

1 tbsp soy sauce

1 tsp sesame oil

1/2 lemon, juiced and zested

1/4 cup grapeseed or olive oil

pinch of salt and pepper

Combine all ingredients in a food processor and blend until smooth. Adjust flavors to taste; ie, if you think it needs more lemon or more soy, go for it! You’re eating it, you gotta like it.

You’ll also need:

1 bag of mixed salad greens (6-8 oz)

1 medium tomato, thinly sliced

1-2 israeli cucumbers, thinly sliced

1-2 ripe avocado’s, thinly sliced

Layering the salad:

This is the order in which I layer the salad:

Greens

Asparagus

Mushrooms (sliced in half, then thin strips)

Tomato

Cucumber

Steak, thinly sliced against the grain

Avocado

Broccoli around the sides

Top with the dressing

1 15oz can chick peas, drained and rinsed

1/2 tbsp spicy paprika or cayenne

1/2 tbsp sweet paprika

1 tbsp chopped cilantro

1 tbsp finely chopped onion

1 medium clove garlic, grated

3 tbsp lemon juice (about 1/2-1 whole lemon)

1/4 cup extra virgin olive oil

1/4 tsp salt

1/2 tsp black pepper

1/2 green apple, shredded

1 tbsp sesame oil

Combine all but the last 2 ingredients in a large bowl or food processor. You can mash with a potato masher for a chunkier texture, or you can process for a smooth hummus. Season to taste. If you dont like your hummus so spicy, add less spicy paprika.

Mash or process to desired consistency, and plate. Top with the shredded apples and drizzle the sesame oil over them.

Serve with pita chips or what ever else you like.

Per Sandwich, You’ll Need

Left Over Almond & Oatmeal Crusted Chicken

2 slices of bread, toasted

1/2 green apple, shredded

1 handful spinach or your favorite green

2 tbsp mayonaise

1 clove garlic, grated

Mix the grated garlic with the mayonaise and spread on one side each of both pieces of bread. Put the spinach on the bottom piece, then the chicken. Top with the shredded apple and the next piece of bread, mayo side down. Slice in half and serve.

Easy, right?! and sooooo scrumptious.

1 lb ground turkey

1 medium tomato, chopped

3/4 cup POM tomato sauce

1 small onion, chopped

1 yellow bell pepper, chopped

2 cloves garlic, grated or finely chopped

1 small carrot, peeled and chopped

1/2 cup vegetable stock

1/2 tsp cayenne pepper

salt and pepper to taste

1 handful fresh parsley or basil, chopped

1/2 lb penne

Heat a large skillet with some olive oil, and heat a large pot of water with a lid on it as well for the pasta. Add the chopped onion and garlic to the skillet with a pinch of salt and pepper and let it saute and get lightly browned.

Once the onion begins to brown add the ground turkey to the pan and break it up into small chunks, and cook until the moisture from the meat has been released and evaporated from the pan. Then add the carrot, bell pepper, tomato, a pinch of salt, pepper, and the cayenne, and lightly saute until everything browns.

Once the veggies and meat brown, add the tomato sauce and vegetable stock, bring to a boil and reduce to a simmer.

By this time your water should be boiling for the pasta. Generously salt the water and cook the 1/2 lb of penne until 1 min before al dente (time one min short of package instructions).

Once the pasta is ready, add it into the meat sauce with a slotted spoon. Don’t worry if some of the pasta water gets into the meat sauce; you want that to happen. Stir to combine and let cook a few more minutes until the pasta cooks.

DONE! Spoon on to your platter and top with the chopped herbs.

2 chicken breasts, sliced into 4 cutlets each

1/2 cup flour

2 eggs, beaten

1/2 cup oatmeal

1/2 cup toasted almonds

S&P

1 shallot, finely chopped

3/4 cup white wine

1 lemon, zested and juiced

Heat a large skillet with a few tablespoons of olive or corn oil. Add the oats, almonds, and a 1/2 tsp of salt to a food processor and grind until it turns into a fine powder and looks like breadcrumbs would.  Tear 2 small sheets of aluminum foil and put them on your counter. On one, put the flour, and to the other add the oats and almonds mix. Put a shallow dish with the beaten eggs in between both foil sheets.

Dredge each chicken cutlet in flour, then egg, then the oats and almonds. Fry over medium/high heat until each side turns a deep golden brown. Remove to a platter lined with paper towel to absorb any residual oil.

Once done cooking the chicken, check your pan for any burnt pieces. If the pan drippings are burnt, wiped the pan completely before moving on. If not, then add 1 tbsp of oil and fry the shallot until it begins to brown. Add the lemon juice, zest, and wine, and bring to a boil. Add the chicken back to the pan with this sauce, and close the pan with the lid and allow to steam and for the flavors to absorb into the chicken. Cook for 10 minutes.

Serve on its own or with mashed potatoes or pasta. Enjoy!

Serves 2

Soup:

3 large vidalia onions, sliced in thin half circles

1 tbsp butter

1/4 cup red wine

1 cup vegetable stock

2 cups water

Salt & Pepper

Pinch of Cayenne (optional)

Melt the butter in a pot, and add the onions and a bit of S&P. Stir and cover with the lid for about 45 minutes. You need to cook this low (over medium/low heat) and slow. Once the onions look like they’ve released a lot of water, remove the lid and cook for another 30 min until the moisture has evaporated, and the onions turn golden.

Stir in the wine, cayenne, vegetable stock and water. Bring to a boil, and reduce to a simmer for 15-20 minutes. Taste the seasoning and adjust accordingly. Serve with a pat of butter on top.

Sandwiches:

4 slices your favorite bread

2 large lettuce leaves

4-8 slices of Munster or Mozzarella cheese, as much as you want

1 avocado

dijon mustard

butter

Spread some mustard on all 4 slices of bread. Lay 1 lettuce leave folded or cut in half on one slice, then add a few slices of cheese and top with 1/2 avocado, sliced. Melt 1 tbsp butter in a small pan, and lay the sandwich down. Use a small plate in between your hand and the sandwich to press down and smush the sandwich. Once it browns, flip over and smush again. If you own a panini press you can use that do accomplish the same effect.

Enjoy!

Serves 1

1 12 oz steak, defrosted

1 large potato, sliced in to half circles

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

ketchup

Cut out any excess fat from the steak and add it to a preheated frying pan with 1-2 tbsp olive or vegetable oil depending on how much fat you remove from the steak. Render the fat with a pinch of salt so that it flavors the oil.

Once the fat has browned remove it from the pan and fry your potatoes. Season them with a little salt, and cook until browned, about 7-10 minutes. Be sure to flip them over.

Pat the steak dry with paper towels. Season both sides with the salt, pepper, and paprika. Once the potatoes are done, remove them onto a plate lined with paper towel, and place the steak inside the skillet. For medium/rare, you want the pan screaming hot and cook the steak for ~2 min per side.

Transfer the fries to a clean plate, and place the steak on the side once its cooked. Serve with ketchup or your favorite condiment.

Serves 1.

1 chicken breast, sliced into 3 or 4 thin cutlets

2 tbsp balsamic vinegar

1-2 large handfuls of mixed salad greens

1/3 cup red or green seedless grapes, halved

1/4 cup chopped walnuts, lightly toasted

2 tbsp dry cranberries

Dressing:

2 tbsp balsamic vinegar

1 tbsp maple syrup

1 tbsp olive oil

pinch of salt and pepper

Marinate the chicken cutlets in the balsamic vinegar for 5 minutes. Grill or fry in a pan until chicken is cooked through. Set aside to rest.

To serve, layer the salad greens, and the halved grapes on your plate. Slice the chicken into bite size chunks, and place on top of the grapes. Top it all off with the walnuts and cranberries.

Make the dressing: whisk together the dressing ingredients in a small bowl, or shake together in a small container until well blended. Pour over the salad and serve.

You can use any mix of fruits or veggies that you enjoy eating. This salad also packs very well for lunch to go.

If you want to make this cake dairy you can use milk instead of water, and/or 1 stick of melted butter instead of oil.

Ingredients

• 3 large eggs
• 1 1/4 cups sugar
• 1 cup water
• 1/3 cup vegetable oil
• Zest of 1 orange
• juice of 1 orange
• 1 3/4 cups flour, sifted
• 1 teaspoon baking powder, sifted
• 1/2 cup unprocessed cocoa, sifted
• 1/2 teaspoon salt, sifted
• 1 1/2 tsp vanilla sugar or 1 tsp vanilla extract

Syrup:

• 1 orange, zested
• juice of 1/2 orange
• 1 cup sugar
• 1 cup water

Directions

Preheat an oven to 375F. Spray an 8-inch round with 2-inch sides with Baking PAM, then dust with sugar and flour.

Beat the eggs with the sugar to pale yellow ribbons. Beat in the water, oil, orange juice, and orange zest.  In a separate bowl, sift the flour with the baking powder, cocoa, vanilla sugar, and salt. Add the flour mixture to the egg mixture one third at a time, whisking well after each addition. If using vanilla extract, add it in with the liquids before the dry ingredients.

Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.

Meanwhile, prepare the syrup: Zest the orange with a small grater or you can carefully peel the orange skin with a vegetable peeler. Be sure not to take any of the white pith along with the zest or it will make everything bitter.

In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.

Place the remaining 1/2 cup syrup in a small saucepan bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake.

If you have any left over syrup, you can use it to flavor some coffee to go with the cake, it tastes AMAZING.

Burgers:

1/2 lb ground turkey

1/2 small red onion, finely chopped

1 medium clove garlic, grated or finely chopped

salt & pepper

1 tsp sweet paprika

Condiments:

2 kaiser rolls or burger buns

1/2 avocado

4 tbsp mayonnaise

2 cloves garlic, grated or finely chopped

a couple of handfuls of spinach, lettuce, arugula, or any other greens you like.

homemade pickles 

Combine the Mayo with the 2 cloves of grated garlic and a 1/2 tsp of salt. Set aside.

You can make these burgers either on a grill pan or a frying pan, up to you. Which ever you choose, pre heat it with a litte oil so the burgers dont stick. Mix together the ground turkey in a bowl with the chopped onion, garlic, S&P to taste, and the paprika. Divide the meat in two and shape the patties.

Grill or pan fry the patties until they are cooked, about 4 minutes per side on high heat depending on how thick they are. Remove from pan and set aside to rest. Place the buns on the grill or frying pan to toast after you remove the meat for a minute just to get a little warm and browned.

Spread 1 tbsp of the garlic mayo on both the top and bottom buns. On the bottom bun add the spinach or salad greens, then place the burger patty. Then add a few slices of the avocado. Top with the pickles and the other half of the bun.

1 burger per person may not be enough, these things are SO good. Enjoy!

Pigs in blankets are awesome. They are sweet, spicy, and crunchy. Downside: they are made with hot dogs, that are processed and full of salt and fillers. My piggies were made from scratch, with savory flavors and home made sausage, no fillers. Heck, theres not even a casing around it! These are certain to be a hit at your next dinner party. Or a really good snack when ever you want them.

1 12″x8″ sheet puff pastry dough, thawed

1 lb ground beef, defrosted

1/2 medium fennel bulb, finely chopped

1 small onion, finely chopped

1/2 small zucchini, finely grated

4 oz (one small box) shitake mushrooms, stems removed, caps finely chopped

1 medium clove garlic, finely chopped

1 small carrot, finely grated

1 medium tomato, peeled and finely chopped

1 tsp sesame oil

3 tsp maple syrup

1/2 tsp cayenne pepper (or crushed chili flakes or Sriracha sauce)

1 egg, beaten, to use as egg wash

salt and pepper

Heat a large skillet on medium/high heat with some extra virgin olive oil. Saute the onion, fennel, and mushrooms with some salt, pepper, and the cayenne for 5-7 minutes, until they full sweat out. Add the tomato, garlic, and zucchini, and saute until the onions get brown, another 6-7 minutes over medium heat. Once cooked, remove from heat and let cool completely.

To a large mixing bowl add the ground meat, carrot, salt and pepper, sesame oil, maple syrup, and the fresh grated carrot. Add the cooled vegetables and mix to combine. If it smells good to you, then you’re fine. If it smells like its missing something, add a bit more salt and pepper.

Add a little more oil to the pan you used to saute the veggies in, and turn the pan up to high heat. Make little finger-like sausages with about 1-2 tbsp of the meat mixture per sausage. Sear quickly on all sides just until it turns brown; this wont take longer than 1 minute per side so keep a close eye on them!!!!!! Remove to a plate lined with paper towel to drain.

Preheat your oven to 350F. Once the sausages are done, roll out the puff pastry sheet to just thin it out slightly. Cut into 1.5″ x 3″ strips, and roll each piece of sausage in each piece of dough. Lay onto a lined and greased (sprayed) baking sheet, about 1″ apart.

Brush the tops of each pig lightly with the beaten egg, and bake for about 30-35 minutes, until the dough puffs up and gets brown.

Serve with mustard or on its own. SO GOOD! And if you have any left over dough you can make elephant ears.

You will be seeing a lot of steak and meat recipes from me. If you ever wonder why, just remember this quote. This is a delicious way to sneak some nutritive foods with your steak. This is a method; you can use any combination of fruits, veggies, or dressing. I liked it this way, and so did the friends I invited for Shabbat dinner last week to taste test.

Serves 4.

2 – 12oz steaks

4 oz spinach or mixed salad greens

1 red bell pepper

1 yellow bell pepper

1 small green apple, shredded

1 medium carrot, shredded

1/2 cup Pesto, thinned with the juice of 1/2 lemon

Season the steaks with salt, pepper, and sweet paprika on both sides, and either grill or pan sear to desired doneness. remove from pan and tent with foil to rest.

Char the peppers on an open flame or under the broiler until they get black and ashy, about 90 seconds per side on an open flame. Put them in a bowl and cover with plastic wrap; the steam that forms will help loosen the skin and make them easier to peel. After about 5-10 min, when the peppers are cool enough to handle, Peel the peppers and thinly slice into strips.

Place the salad greens at the bottom of your platter. Add the peppers, shredded apple and carrot. Thinly slice the steaks against the grain and layer over the salad. Dress with the Pesto sauce

]]> http://koshericious.com/2011/09/15/gozhgidjeh-bukharian-samosa/ Thu, 15 Sep 2011 04:10:15 +0000 koshericious http://koshericious.com/2011/09/15/gozhgidjeh-bukharian-samosa/ My mom used to slave away in the kitchen making home made dough for these guys. Traditionally the Gozhgidjeh are not made with puff pastry dough; rather they are made with a very thin dough similar to pizza dough. But I took the easy way out with these, and bought some premade puff pastry squares. No harm in getting a little help once in a while, considering I HAVE made my own pizza dough before (see Lahmajoun). These guys are so good they’ll be gone before you can say “bootylicious.”

You can also fill these with potatoes, butternut squash, or any other filling you like. This is a method and technique, and i made them with beef.

1 lb beef or lamb steak, finely chopped into small chunks

1 small onion, finely chopped

1/2 tsp salt

1/2 tsp pepper

1 1/2 tsp pereg mixed seasoning for fish

1 tsp spicy paprika

1 package 36 precut squares puff pastry dough

1 egg, beaten

Combine the chopped beef, onion, and spices, and spoon about 1-2 tbsp into each puff pastry square. Bring all the edges together and seal, then flip over so the seam is on the bottom. Place on to a lined and sprayed baking sheet, and lightly brush with the beaten egg. Bake at 350F for 35-40 min until the dough is golden brown at the top and bottom.