Joanna's Simple Daal

Joanna’s Simple Daal  one of these days I'll make more and take a photo.

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 4-6

Ingredients:
1-2 tbsp butter
1-2 tbsp Joanna’s base - 4 cloves garlic, 1 piece (2”) scraped ginger root, 1 chopped onion, processed in food processor until it’s a paste (10-20 seconds)
1 tsp mustard seeds
And a secret ingredient….1-2 tsp powdered French onion soup mix
¾-1 cup small dark green round Indian lentils (take hardly any time to cook)
1-2 cups water

Directions:
1. In a medium saucepan over moderate heat, melt butter and sauté Joanna’s base and mustard seeds for a minute or so…until the mustard seeds start to pop and the fragrance is everywhere. Add the lentils and toss so that they are coated with the seasonings.

2. Add one cup of water and cook over low heat, stirring occasionally and check for thickness. Some people like it very soupy, we like it thick enough to pick up on Naan bread. Adjust with more water if you like it thinner, or turn the heat up a bit, if you want more water to evaporate.

Carrot & Cardamom Jam

From Jellies, Jams & Chutneys

Printable Recipe

Prep time: 25 minutes
Chill time: 1-24 hours

Makes: 3lb/1.5kg & keeps for a year

Ingredients:
18oz/500g fresh young carrots, peeled and cut into ¾” lengths
Finely grated zest of 2 lemons
Freshly squeezed juice of 3 lemons
Finely grated zest & freshly squeezed juice of 1 large orange
1 tbsp cardamom seeds (split the pods open to find the seeds)
2.25lb (1kg) granulated sugar
4.5 oz/125g liquid pectin

Directions:
1. Put the carrots in a saucepan, cover with water and boil for 10-15 minutes, until tender. Drain the carrots and chop fine.

2. Put the carrots, lemon, orange zests and juices, along with cardamom pods in a heavy pot. Add the sugar and cook over low heat until the sugar has dissolved.

3. Increase the heat and boil the mixture for 5 minutes.

4. Add the pectin, return the mixture to a boil and cook for another 2 minutes. Test for a set.

5. Once the jam has reached the setting point, leave to cool for another 10 minutes. Stir to distribute the carrot and cardamom and ladle into hot sterilized jars, seal and label.

Variations: very young parsnips, tough cores removed. They should be used as soon as possible after purchase to ensure the best possible finished preserve.

Serving: The jam is savory so works well with whole wheat or multigrain toast and cheddar cheese.

Spicy Chile Shrimps

Adapted from How to Cook Everything iPad App

Printable Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4

Ingredients
2” piece of fresh gingerroot, peeled
3 cloves garlic, peeled
2 large shallots, peeled
2-4 small red chilies or ½ tsp (less or more, depending on your preference)
3 tbsp neutral oil (grapeseed, canola)
2 tbsp tomato paste
2 tbsp lime juice
2 tbsp nam pla (Thai fish sauce)
2 tsp soy sauce
1 tbsp sugar
2lb/900g extra large shrimp
Garnish: fresh cilantro leaves, chopped
Directions
1. Put ginger, garlic, shallots and chilies in a food processor and process until minced. No food processor… finely chop everything.

2. Heat a large skillet over medium high heat. Add oil. When hot (1-2 minutes) add the minced chile mixture and cook, stirring for 1 minute or until fragrant.

3. Stir in the tomato paste, lime juice, nam pla, soy sauce, sugar. Mix and then add the shrimps. Toss to coat and then cook until the sauce is bubbly and the shrimp are pink (about 5 minutes).

Serve over rice or noodles and sprinkle with fresh cilantro

The Best Garlicky Rice Ever

From Every Kitchen Tells Its Stories

Don’t be scared off by the amount of garlic. This is the sweetest, buttery-est rice you will ever try

Printable Recipe

Hands-on time: 10 minutes
Cooking time: 30 minutes
Serves 6-8

Ingredients:
4 tbsp butter
8 cloves garlic, minced - This is not a typo!
1 large onion, coarsely chopped (1 cup)
1 medium carrot, peeled and chopped or grated (½ cup)
2 cups plain white raw rice, preferably Italian, well rinsed & drained
4 cups chicken stock

Directions
1. In large skillet, melt butter and cook carrot and onion until golden, about 5 minutes.

2. Add garlic now so it will be aromatic. If you cook garlic in step 1 with onion mixture it will become bitter.

3. Add rice to the pan with an additional tbsp of butter if needed. Stir to coat the rice.

4. Add chicken stock, bring to a boil then lower the heat to medium-low and cover. Simmer for 20-30 minutes.

5. Remove from heat, fluff/stir gently with a fork. Re-cover and let rest for 5 minutes or so.

It’s perfect for BBQ suppers and cold winter nights. I love it with grilled steaks and chicken. And I love it even more with slow cooked roasts.

Fudgy Buttermilk Brownies

Fudgy Buttermilk Brownies
From The New American Heart Association Cookbook, 8th Edition

Printable Recipe

Prep time: 5 minutes
Baking time: 30 minutes
Cooling time: 30+ minutes

Makes 16 squares

Ingredients:
Cooking spray
Brownies:
1 cup all purpose flour
1 cup firmly packed light brown sugar
1/3 cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
2 large egg whites (or ¼ cup egg substitute)
½ cup unsweetened applesauce
½ cup low fat buttermilk
2 tsp vanilla extract
Frosting:
1 ½ cups sifted confectioner’s (powdered) sugar
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
2-3 tbsp fat free milk

Directions:
Brownies:
1. Preheat the oven to 350°F/180°C and lightly spray a 9” square baking pan with cooking spray.

2. In a medium sized bowl, stir together flour, brown sugar, 1/3 cup cocoa powder, baking soda & salt.

3. In a small bowl, lightly whisk the egg whites. Ruth’s note: the mixture should turn white and barely form any peak.

4. Whisk the applesauce, buttermilk and vanilla into the egg whites. Whisk in the flour mixture until well blended. Pour into the baking pan.

5. Bake for 30 minutes or until a wooden toothpick, inserted into the center, comes out clean. Transfer the pan to a cooling rack and let the brownies cool in the pan.

Frosting:
6. In a small bowl, stir together the confectioner’s sugar and remaining ¼ cup cocoa powder. Stir in the vanilla and gradually stir in the milk until the frosting is spreading consistency.

7. Spread over cooled brownies and cut into squares.
Ruth’s note: To store the brownies, cover the pan with plastic wrap, making sure that the wrap does NOT touch the frosting. It will turn liquidy – not very appealing to the eye.

Mushroom Meatloaf with Honey Chipotle Glaze

Mushroom Meatloaf with Honey Chipotle Glaze
From fineCooking Magazine

Printable Recipe

For other options

Prep time: 20-30 minutes
Roasting time: 45-60 minutes
Resting time: 10 minutes

Serves 6-8

Ingredients:
4oz/112g bread (Italian, French, Portuguese or sourdough – preferably stale, with crusts) cut into 2” pieces (about 2 ½ cups)
1 cup milk
1oz/28g dried wild mushrooms, reconstituted in 1 cup boiling water
½ cup shallots, finely chopped
½ cup fresh cremini mushrooms, finely chopped
2 large cloves garlic, minced
1 tbsp olive oil
¼ cup sherry
¼ cup mushroom liquid
1 lb/450g ground veal
4oz/113g turkey fennel sausage, casings removed
12oz/340g ground beef
2 large eggs, lightly beaten
1 tbsp fresh thyme leaves
1 tbsp Worcestershire sauce
Freshly ground pepper
Glaze:
2-3 tbsp honey
¾ - 1 tbsp chipotle in adobo, pureed

Directions:
1. Preheat the oven to 375°F/190°C. Line a 9x13 inch (22x33 cm) baking pan with parchment paper.

2. Soak the dried mushrooms in 1 cup boiling water for 10 minutes or until soft. Drain the mushrooms, reserving the cooking liquid. Chop the mushrooms and set aside.

3. Soak the bread cubes in 1 cup milk for 5-10 minutes. They should be soft but not falling apart. Lightly squeeze a handful at a time to remove some of the milk. Finely chop.

Cooking aromatics -
4. Heat the oil in a large skillet over medium low heat. Add the finely chopped shallots, garlic, chopped reconstituted mushrooms & fresh cremini, toss with the oil and cook, stirring occasionally until the shallots are soft. (about 6-8 minutes).

5. Add the sherry & mushroom liquid & toss. Simmer briskly until almost dry (about 4-5 minutes). Transfer to a large bowl and allow to cool until warm.

Preparing the meat loaf
6. Add the meat, eggs, Worcestershire sauce, chopped bread, thyme & pepper to the bowl of aromatics. Gently mix all the ingredients until just combined. Try not to compact the mixture.

Tip from fineCooking …if you want to taste for flavor, heat a little oil in a small skillet over medium low heat. Form 1 tbsp into a small patty. When oil is hot, cook the patty on both sides until cooked through (they suggest 5 minutes) . Transfer to a plate and let cool slightly. Taste and then adjust seasoning as needed to the bowl of meat loaf mixture.

7. Transfer the mixture to the prepared baking pan and form into a 10x4inch (25x10cm) loaf.

Preparing the glaze
8. In a small cup, combine the honey and ½ the chipotle, Stir, taste and add more chipotle to your taste. Spread over the top of the meatloaf.

Roasting:
9. Roast at 375°F/190°C for 45-60 minutes. It’s done when the internal temperature is 160-165°F/71-72°C. If you don’t have a meat thermometer, slice into the center of the meatloaf. It should no longer be pink.

10. Lightly cover with foil and let rest on the counter for 10 minutes. Cut into 1 inch/2.5cm slices.

Serve with your favorite comfort food side. I roasted some baby new potatoes cut in half and sprinkled with fresh rosemary, sea salt & pepper and tossed with olive oil on a lined, rimmed cookie sheet during the last 15 minutes of the meatloaf cooking. Garlic mashed potatoes would be awesome too.

Fennel & Citrus Salad

Fennel & Citrus Salad
From Quiches, Kugels, and Couscous

Printable Recipe

Prep time: 20 minutes plus 1 hour fridge time for the fennel

Serves 6-8

Ingredients:
1 fennel bulb, trimmed
4 pink grapefruits
5 oranges
1 tsp sugar (plus 1 tsp honey if you like it sweeter)
3 tbsp sherry vinegar
½ cup extra virgin olive oil
Sea salt & freshly ground pepper to taste
2 handfuls of baby arugula (and/or mixed baby greens)
Finely grated zest of 1 lemon
2 tbsp fresh mint, chopped
2 tbsp fresh flat leaf/Italian parsley, chopped

Directions:
1. Using a mandolin (or very sharp knife, although I don’t recommend that), slice the fennel very thin horizontally. Transfer to a large bowl of ice water and refrigerate for at least 1 hour.

2. Cut the top & bottom off the grapefruit & oranges and peel, using a paring knife to cut away the rind and the pith. Over a large bowl, cut in between the white membranes and separate the segments (“flesh” only). Stir in the sugar, vinegar, olive oil and pepper, toss and taste. Note: This is where you would add honey and possibly more vinegar.

3. Just before serving, drain the fennel and pat dry. Add to the citrus mixture.

4. Place the arugula on a platter. Gently scoop the citrus, fennel mixture over the greens. Sprinkle with lemon zest, chopped herbs and serve immediately

Grilled Worcestershire Steak a la Jamie

Grilled Worcester Steak a la Jamie Oliver
Adapted from Jamie's America

Printable Recipe

Hands-on time: 15 minutes
Marinate time: 1 hour on the counter or up to 48 hours in the fridge
Grill time: 6-8 minutes
Resting time: 5 minutes

Serves 2-4 (depending on the size of the skirt steak

Ingredients:
1 skirt steak (feeds 2-3 – but I’m not sure how much it weighed)
Marinade:
¼ cup Worcestershire sauce
¼ cup olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary leaves, finely chopped
2 fresh (or 1 dried) bay leaf, finely chopped/crushed
Freshly ground black pepper

Directions:
1. Whisk all marinade ingredients together in a zip lock baggie, and set aside.

2. Prepare the skirt steak.

Remove the thick membranes on both sides, using a sharp paring knife to separate the membrane from the meat and then pull the membrane back gently with your fingers until you’ve removed it all.
Check out the grain on the steak, which is now ready to marinate. The grain goes across the narrow end of the skirt steak. Once it's cooked, you'll be cutting across the grain to tenderize the meat.
3. At this point, I usually cut the long skirt steak into individual serving size portions (usually 4). Add the steaks to the marinade and make sure they’re coated on both sides. Let it sit in the marinade on the counter for 1 hour or refrigerate for 24-48 hours, flip the steaks over a couple of times to make sure the marinade works its magic evenly.

4. Before grilling, allow the steaks to come to room temperature (at least 30 minutes).

5. Grill steaks 3 minutes per side and then an additional minute at a time until it’s done to your liking. Total 6-8 minutes for medium-rare.

6. “Resting” Chef Dennis Johnston’s tip: flip the side closest to the grill grates or pan onto a plate so that the meat sits hot side up. This ensures that the heat will rise into the air rather than go through the meat and continue to cook it. Place the plate in the fridge for 4-5 minutes. The center will retain the heat but the meat will be more tender than if you serve it hot off the grill.

7. Like flank steak or brisket, this tough cut of meat so remember to cut across the grain.

Grilled Thai Chicken Satay with Peanut Sauce

Grilled Thai Chicken Satay
From Basic Thai Cooking

Printable Recipe

Prep Time: 10 minutes + 20 minutes to soak bamboo skewers
Marinating Time: 30 minutes – 2 hours
Cook Time: 8-10 minutes

Serves 4

Ingredients:
1 lb/450g boneless chicken breasts, cut in ½ inch strips
Marinade:
1/3 cup soy sauce
2 tbsp fresh lime juice
2 cloves garlic, minced
1-2 tsp fresh ginger, grated
¾ tsp red chili pepper flakes
2 tbsp water
Sauce:
¾ cup canned unsweetened coconut milk
1 tbsp creamy peanut butter
4 green onions with tops, cut into 1-inch pieces
Garnish:
Lime wedges

Directions:
1. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons of the mixture for basting. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

2. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking. (BBQ, grill pan, or broiler)

3. Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.

4. Drain chicken. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with saved-for-basting marinade.

5. Grill skewers on uncovered grill for 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping and garnish with lime wedges

Shrimp, Chorizo & Chicken Pasta

Shrimp, Chorizo & Chicken Pasta

Printable Recipe

Prep/Cook time: 15-20 minutes

Serves 3-4

Ingredients
1 box (10oz/300g) whole wheat Farfalle (or whatever your short favorite is)
1 tbsp olive oil
1 smoked chorizo sausage, diced
1lb/500g large shrimp, deveined & peeled
2-3 large cloves garlic, minced
1 cup cooked roasted or rotisserie chicken, diced or shredded
Juice & zest of one lemon
1 tbsp Worcestershire sauce
Large pinch of red chili pepper flakes
½ cup arugula, coarsely chopped
¼ cup fresh cilantro, chopped
1 tbsp extra virgin olive oil

Directions
1. Cook the pasta in salted water in a large Dutch oven.

2. Once you’ve added the pasta to the boiling water, heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chorizo and cook for 2-3 minutes. Add the shrimp and garlic and cook until the shrimp start to turn pink. Flip shrimp and add the cooked chicken, lemon zest & juice, Worcestershire sauce, chili pepper flakes , arugula and cilantro. Toss and cook for another 2-3 minutes. The arugula will wilt, and the flavors will combine brilliantly.

3. Drain the pasta and add to the shrimp, chorizo & chicken in the skillet. Toss well, taste for seasoning and add extra oil, juice or chili pepper as needed.

This dish is another variation of my all-time favorite combo – shrimp, chorizo & garlic, so I don't like to serve it with anything that might detract from it or fight for center stage. A simple salad with oil and a touch of champagne vinegar or lemon juice is all you need.

Smoked Mackerel & Scallion Tart

Smoked Mackerel & Scallion Tart
From Everyday Easy: Cheap Eats

Printable Recipe

Prep time: 15 minutes (plus time to make the pate brisee tart shell or use purchased tart crust)
Cooking time: 50 minutes
Serves 4

Ingredients
1 sheet prepared dough for tart or use Pate Brisee recipe
Flour to rolling purposes
2 eggs, plus 1 extra yolk for egg wash
1 tbsp olive oil
1 bunch scallions (green onions), white and green parts, finely chopped
Salt & pepper to taste
1 cup crème fraiche (easy to make recipe) Handful of parsley, finely chopped
1 bunch chives, finely chopped

Directions
1. Preheat oven to 400°F/200°C. Roll out pastry dough on floured work surface and use to line a tart pan. Ruth's note: a spring form pan is required because a typical tart dish is too shallow. Trim excess dough and line the pastry shell with parchment and fill with dried beans or pie weights for blind baking.

2. Blind bake in the center of the oven for 15-20 minutes, or until the edges are just coloring and the bottom of the pastry is beginning to cook.

3. Remove parchment and weights and brush the bottom and sides with an egg wash . Return the shell to the oven for another 3-4 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F/180°C.

4. Heat the oil in a small skillet over low heat. Add half the scallions and a pinch of salt. Cook gently for 5 minutes. Spoon evenly over the bottom of the tart shell along with the remaining uncooked scallions. Scatter the mackerel over top and season with lots of pepper.

5. In a medium sized bowl, mix together the crème fraiche and 2 eggs. Add the parsley and chives and season with just a pinch of salt (remember that the mackerel is salty). Stir to blend and carefully pour over the tart filling.

6. Bake for 20-30 minutes or until set and golden. Ruth's Note: I needed to cook it a little longer. Best way to tell when it's ready...jiggle the pan. When it stops doing the "Jello Dance", it's done.

7. Remove from oven and allow to cool for 10 minutes before removing the sides of the pan.

Serve with a salad.

Anthony's "World Famous" Burgers

Anthony’s “World Famous” Burgers
From: The Main {Recipes}

Printable Recipe

Hands on time: 5 minutes
Grilling time: 5-6 minutes per side

Makes 4 burgers

Ingredients:
Hamburger Patties:
½ Vidalia onion, grated
2 tbsp breadcrumbs
1 tbsp Worcestershire sauce
1 tbsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder
1 ½ lb/680g ground sirloin

4 hamburger buns
Anthony’s Spicy Bourbon BBQ Sauce
And the rest is up to you…Anthony likes aged cheddar and some of his cabbage celeriac coleslaw that I will have to try one of these days.

Directions:
Form Patties:
1. In a large bowl, combine the hamburger ingredients. Use your hands to combine well and form into 4 patties and place on a baking sheet.
Ruth’s note: I like Bobby Flay’s tip about making an indent in the center of each burger. It prevents them from turning into giant meatballs by the time they’re cooked.

Grill Burgers:
2. Preheat the bbq or grill pan (some of us aren’t lucky enough to have an outdoor grill) and spray/brush the rack with oil and grill burgers over medium high heat, until they are slightly charred and cooked the way you like them.
Ruth’s note: Don’t flip the first time for at least 4 minutes . That keeps them together so they won’t fall apart when you turn them.

Add your favorite condiments and other toppings. I like the spicy Bourbon BBQ Sauce and a double layer of raw vidalia onion slices.

Anthony's Spicy Bourbon BBQ Sauce

Anthony Sedak’s Spicy Bourbon BBQ Sauce
From: The Main {Recipes}

Printable Recipe

Total Hands on time: 20 minutes
Onion & Garlic Roasting time: 30-40 minutes (could be done the day before)
Sauce Cooking time: 40 minutes or so

Makes 22oz/650ml mason jar (about 3 cups)

Ingredients:
1 large head garlic, slice ½” off the top to expose the “meat”, do not peel or separate the cloves
1 large Vidalia onion cut into thick slices
1 tbsp olive oil
Pinch of salt and pepper

1 cup apple cider vinegar
3 bay leaves
½ cinnamon stick

1 ½ cups ketchup
¼ cup bourbon
2 tbsp chipotle peppers in adobo sauce ( makes it really spicy, so you might want to start with 1 tbsp if you like things a little milder)
2 tbsp molasses
2 tbsp Worcestershire sauce
½ cup brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp smoked paprika


Directions: .
Roasting garlic & onion
Preheat oven to 400° F/200°C. Place the garlic on one square of tin foil and the sliced onion on another. Drizzle each with olive oil and a sprinkling of salt and pepper. Seal each pouch and roast for about 30-40 minutes, or until tender. It will smell divine. Remove from the oven and allow to cool. Squeeze out the roasted garlic from the bulb and coarsely chop the onion, reserving the liquids.
The Sauce:
1. In a medium, oven proof sauce pan, simmer the apple cider vinegar with bay leaves and cinnamon stick until the vinegar has reduced by half (about 7-8 minutes). Remove the bay leaves and cinnamon. Add the ketchup, bourbon, chipotle, molasses and Worcestershire sauce to the vinegar and stir to combine. Add the brown sugar, cumin, coriander, pepper and paprika and mix well. Add the reserved roasted garlic, chopped roasted onion and all the juices. Puree with an immersion blender until smooth…( a food processor or blender works too).

2. Transfer the mixture to the oven (still at 400 ° F/200°C) and let the sauce reduce for 20 - 30 minutes, or until slightly charred around the edges. Remove from the oven and taste for seasoning. Anthony adds a splash of bourbon, but I thought it just fine as is.

Ruth’s note: in licking the spoon, I already envisioned the ribs and chicken, basted as they roast. Of course, it will be awesome with Anthony’s “world famous” burgers.

Farfalle with Lemon, Garlic, Parsley & Parmesan

Farfalle with Lemon, Garlic, Parsley and Parmesan
From Olive Magazine, April 2007

Printable Recipe

Prep time: 10 minutes
Cooking time: 8 minutes (plus time to boil water for the pasta)

Serves 2

Ingredients:
6oz/150g whole wheat farfalle (or whatever you’re in the mood for)
½ cup Parmesan
½ lemon juice & zest
1 clove garlic, minced
2-3 tbsp olive oil
¼ cup Italian/flat leaf parsley, finely chopped
Salt and pepper to taste

Directions:
1. Boil pasta as per directions in salted water (reserve 1 cup pasta water) and drain.

2. Combine the lemon juice, zest, garlic, parmesan, olive oil & parsley in a large serving bowl.

3. Drain the pasta and toss with the “sauce” in the serving bowl. Add a little pasta water or more lemon juice (depending on your taste buds) and some freshly ground pepper.

Scatter with more parsley or parmesan cheese and serve. This time it was a side dish for some Spice Rubbed Skirt Steak. Next time, some grilled shrimp will be a hit.

Spice Rubbed Skirt Steak

Spice Rubbed Skirt Steak
From my recipe box on Epicurious.com

Printable Recipe

Hands-on time: 25 minutes
Marinate time: 6- 48 hours in the fridge
Grill time: 8-10 minutes
Resting time: 5 minutes

Serves 2-4, depending on your appetite

Ingredients:
1 skirt steak
Marinade Paste:
3 garlic cloves, minced
1 tsp kosher salt
1 ½ tsp paprika
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp black pepper
½ tsp ground cinnamon
Pinch of ground cloves
1 tbsp olive oil

Directions:
1. In a small bowl, mash the garlic and then add the rest of the spices. Mix well and add the olive oil to form a paste. Set aside.

2. Prepare the skirt steak. Check here for step-by-step prep.

3. Rub the marinade paste on both sides of the skirt steak(s) and place them in a zip lock baggie. Marinate for at least 6 hours in the fridge, and up to 48 hours.

4. Before grilling, allow the steaks to come to room temperature (at least 30 minutes).

5. Grill steaks 3 minutes per side and then an additional minute at a time until it’s done to your liking. Total 8-10 for medium-rare.

6. “Resting” Chef Dennis Johnston’s tip: flip the side closest to the grill grates or pan onto a plate so that the meat sits hot side up. This ensures that the heat will rise into the air rather than go through the meat and continue to cook it. Place the plate in the fridge for 4-5 minutes. The center will retain the heat but the meat will be more tender than if you serve it hot off the grill.

7. Like flank steak or brisket, this tough cut of meat so remember to cut across the grain.

This time served with Farfalle with Lemon, Garlic, Parsley & Parmesan, but it will be awesome with a simple salad.

Pecan Breaded & Baked Haddock

Pecan Breaded & Baked Haddock
This is a healthier version of Crumbed/Breaded Fish

Printable Recipe

Prep time: 10 minutes
Fridge time: 20 minutes
Bake time: 10-20 minutes (depending on the thickness of the fish – don’t overcook)
Serves 4

Ingredients:
Olive oil to grease the pan and drizzle over the fish before baking
1 lb/450g haddock or other fleshy white fish
Dijon or honey Dijon mustard to slather on fish before “breading”
¾ cup toasted pecans, finely chopped
½ - ¾ cup Panko crumbs (Japanese breadcrumbs)

Directions:

1. Preheat the oven to 375°F/190°C and prepare a rimmed baking sheet. I cover with foil for easy clean up and then spread a thin layer of olive oil over the surface so the fillets won’t stick.

2. To toast the pecans, heat a non stick pan over medium heat and add the pecan halves or pieces in one layer. Cook for a few minutes, until the nuts start to brown and give off a lovely toasty aroma.

3. Finely chop the nuts and allow to cool for a few minutes. Combine with an equal amount of bread crumbs, mix well and set aside.

4. To prepare the fish, rinse fillets and pat dry. If the fillets are large, cut them in half across. Place a piece of parchment paper on a baking sheet or large plate. The fillets should be in one layer or the coating will stick together, rather than to the fillets.

5. Slather one side of the fish with spicy mustard of your choice and top with breading mixture. Completely cover the surface and pat firmly so that the breading will stick to the mustard. Place breaded side down on parchment and repeat slathering of mustard and topping with breading.

6. Place the tray/plate into the fridge for 10 -20 minutes to “set” the crust.

7. Using a spatula, carefully transfer the breaded fillets to the prepared oven pan. Drizzle the top of the fish with some olive oil and bake uncovered for 8-10 minutes. Gently flip and drizzle with a little more olive oil. Cook until the fish is white and flakes easily. The timing will depend on the thickness of the fish. If you want it more golden, place the baking sheet under the broiler for a couple of minutes. Don’t allow the fish to dry out, though.

Served here with Risi e Bisi Couscous

Risi e Bisi Couscous

Risi e Bisi Couscous

Printable Recipe

Hands on time: 10 minutes
Resting time: 10 minutes

Serves 2-3

Ingredients:
2 tbsp extra virgin olive oil
1 medium onion, chopped
1 cup couscous (I like to use whole wheat couscous when I can find it)
1 ¼ cup hot chicken broth
½ - ¾ cup frozen peas
2 heaping tbsp fresh mint, chopped
Juice and zest of ½ large lemon
¼ - ½ cup grated Parmesan cheese
Salt and pepper to taste

Directions:
1. Heat the oil in a medium skillet over medium heat. Sauté the onion until soft and translucent ( 3 minutes or so). Add the couscous and toss to “toast” for a minute or two.

2. While the onions are sautéing, heat the chicken broth in a small saucepan. Just before adding the hot broth to the couscous, add the frozen peas to the broth to heat through.

3. Pour the broth and peas into the couscous mixture in the skillet. Toss to combine and add the lemon juice & zest plus the chopped mint.

4. Transfer to a large bowl. Cover with foil and let rest for 5-10 minutes (until all the liquid has been absorbed and the couscous is soft).

5. Add the Parmesan cheese and salt and pepper to taste. Fluff and serve.

Great hot as a side dish or cold as part of a picnic or buffet.

Grilled Steaks In Robust Marinade

Grilled Steaks in a Robust Marinade

Printable Recipe

Prep time: 5 minutes
Marinating time: 1-24 hours
Cooking time: 8 minutes (or until it’s done to your liking)
Resting time: 5 minutes

Serves 2

Ingredients:
2 steaks – our preference is strip loin
Marinade:
2 tbsp olive oil
1-2 cloves garlic, minced
¼ cup red wine vinegar
Scant ¼ cup Worcestershire sauce
2 tbsp fresh oregano leaves, chopped
½ tbsp honey

Directions:
1. Combine all the marinade ingredients in a zip lock baggie large enough to hold the steaks side-by-side. Add the steaks and make sure both sides are covered with the oregano and garlic. If you are cooking within an hour or so, leave on the counter at room temperature. If you are planning on cooking the next day, place the baggie on a rimmed plate (just in case the bag leaks) and refrigerate. Take the steaks out of the fridge an hour before cooking so they come to room temperature.

2. Heat your grill or grill pan. It should be very hot. Place the steaks on the grill and lover the heat to medium high. Cook for 3 minutes before turning. Cook for another 3 minutes and then test for doneness. It should be rare at this point. I like to flip mine for an additional minute per side for medium rare. If you want it cooked any longer, reduce the heat or the outside will be charred before it’s cooked to medium well.

3. To rest – a critical step – ask any chef, flip the side closest to the heat up when transferring to a plate. Place in the fridge for 5 minutes. I promise the steak will not be cold, just relaxed and juicy.

Perfect with a salad or some roasted vegetables.

Skinny Brownies

Skinny Brownies
From The Substitute Yourself Skinny Cookbook

While I must admit that these brownies are not as unforgettable as some of the other brownies I’ve made, these are much healthier, and much lower in calories. The book says a saving of 180 calories per square, so now you can handle your sweet tooth craving without the guilt…or the fat!

Printable Recipe

Hands on time: 5 minutes
Baking time: 20-30 minutes depending on how chewy you like your brownies.

Makes 16 brownies

Ingredients:
Non stick cooking spray
1/3 cup unsweetened cocoa
1/3 cup all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
2/3 cup granulated sugar
1/3 cup water
1 tsp instant coffee
1/3 cup applesauce
1 tsp vanilla extract
2 egg whites

Directions:
1. Preheat the oven to 350°F/170°C. Spray an 8” square baking dish with non stick cooking spray. (Ruth’s note: I also cut some parchment paper to fit the bottom of the pan. Great for removing the brownies intact.)

2. In a mixing bowl, combine the cocoa, flour, baking powder, baking soda, salt and sugar. Mix well and set aside.

3. In a small saucepan, bring the water to a boil. Remove from heat and add the coffee. Stir to dissolve.

4. In a small bowl, combine the applesauce, vanilla and egg whites. Mix well and add the coffee mixture and combine. Stir into the dry ingredients and mix well.

5. Pour the brownie mixture into the prepared dish. Bake for 20-30 minutes. Let it cool on a rack for 10 minutes or until cool. Run a knife around the edges to loosen. Ruth’s note: if you are using the parchment paper method, flip out of the pan onto a cutting board. Peel off the parchment, place another cutting board over the brownies. You now have the brownies sandwiched between boards. Flip so that the top is back …on top.

Cut into squares and serve.

Shrimp & Minty Garlic Orzo

Shrimp & Minty Garlic Orzo
Inspired by an old Bon Appétit recipe (1993)

Printable Recipe

Prep time: 10 minutes
Cooking time: 15 minutes

Serves 3-4

Ingredients:
1 cup orzo (this would also work with any short pasta)
2 tbsp butter
3 large garlic cloves, minced
1 lb large shrimp, peeled
tender asparagus spears, cut into 1-2" pieces, blanched
Juice of 1 large lemon
¼ cup fresh mint leaves, chopped
Freshly ground black pepper to taste

Directions:
1. Boil pasta as per directions in salted water and drain.

2. In the meantime, heat the butter in a large heavy skillet over medium heat. Add the garlic and stir for about 1 minute. Add the shrimp and cook for 1 minute, or until the underside turns pink. Add the asparagus pieces and continue to cook for another minute or so,until the shrimp are pink (2-3 minutes total cooking time). Stir in lemon juice, pepper and mint. Toss and add the drained orzo.
3. Taste for seasoning and serve.