Each week we will add recipes from our
cooking instructors. Enjoy!
recipe courtesy of Paula Lamberton
8 cups Whole Milk
1 Cup Heavy Cream (whipping cream)
1/3 Cup fresh lemon juice or white distilled vinegar
1-1/2 teas. salt (you can use either amount depending on your taste)
Set a large sieve over a deep bowl. Cover with 2-3 layers dampened cheesecloth. Set aside.
Pour milk and heavy cream into stainless steel or enameled pot. Stir in salt. Bring to a boil stirring occasionally(being careful not to scorch the bottom of the milk). Turn off heat stir in lemon juice or vinegar let stand 1-2 minutes. It will start to separate (curd) watery part (whey).
slowly ladle the curd into the dampened cheesecloth ,allow to drain at room temp. for 20-30 minutes. The longer it drains the thicker it will get. Transfer your Homemade Ricotta to a bowl and enjoy or refrigerate for 4-5 days.
Some recipes say you can freeze your ricotta but, I have and it is crumbly when it thaws (I don’t like it).
Chicken Cilantro Stew
1 small onion chopped
1 or 2 cloves minced garlic
1 can tomato sauce (28.5oz)
1 large can great northern beans
1 large can kidney beans (I use light red)
1 roasted chicken (can use prepared from grocery)
1 bunch cilantro
2 jalapeño peppers (optional) chopped
2 Tablespoons avocado or olive oil
Remove roasted chicken from bones and dice. Set aside .
Sauté onions in oil until translucent. Add garlic and sauté till fragrant. Add tomato sauce and about a tablespoon of chopped cilantro. Bring to boil then reduce to simmer.
Drain and rinse beans. Add to sauce. Add chicken, jalapeño peppers if using. Allow to simmer for about an hour. Season with salt and pepper to taste. Add more chopped cilantro before serving.
1 cup water
1 cup sugar
Zest of one orange plus the inside diced
3 cups whole cranberries
2 Granny Smith or honey crisp apples, peeled and diced
1 cinnamon stick
1 Tablespoonful mulling spices, tied in cheese cloth
Bring sugar, water and zest to just a boil. Add cranberries, orange pieces, and apples and stir. Add cinnamon stick and mulling spices and stir again. Bring to a boil then reduce to simmer for about half an hour or until cranberries pop and fruit softens.
Allow to cool completely and store in airtight container. Can make a few weeks ahead of Thanksgiving. Enjoy!
Falafel and Tahini Sauce
1 onion medium sized
2 small cloves garlic
2 Tablespoons chopped flat leaf parsley
4 Tablespoons chopped fresh cilantro
1 red or green chili (optional)
9 ounces dried chickpeas which have been soaked overnight and drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon baking powder
Vegetable oil for deep frying
Put onion, garlic, parsley, cilantro, and chili if using into food processor and process till finely chopped . Add the drained chickpeas and process until it comes together to a coarse paste.
Transfer to bowl and add spices and salt . Mix well. If you are going to prepare immediately, sprinkle the baking powder over the mixture and mix well. (If you are not ready to fry , do not add baking powder . You can make ahead a day or two and store in fridge. Don’t forget to add the baking powder before frying!)
Using a falafel scoop ( or a small scooper for cookies), drop into hot oil (2-3 inches at 350 degrees) and fry till golden brown. Remove and allow to drain on paper towels.
Serve on pita bread with diced tomatoes, shredded lettuce, chopped pickles and tahini sauce.
For the Tahini Sauce:
1/2 cup tahini paste
2 ounces lemon juice
1/4 cup plain yogurt
1/2 tsp salt
4 tablespoons of water, added 1 at a time for desired consistency
Mix first four ingredients in a bowl until well mixed. Add water one tablespoon at a time until it reaches desires consistency.
These recipes are adapted from “The Palestinian Table “ by Reem Kassis.
Butternut Squash Soup
1 pkg of precut butternut squash (48 oz)
1 large yellow onion rough chopped
2 honey crisp apples rough chopped
2 Tablespoonsful avocado oil or canola oil
1 32 oz container chicken
I Tablespoonful roasted chicken Better Than Bullion plus 24 oz water
A few sprigs of fresh thyme
1/2 to 1 teaspoonful of cinnamon
1/2 teaspoonful nutmeg
1/4 teaspoonful cayenne pepper
Salt and pepper to taste
*Place squash, onions , and apples on a baking sheet. Coat with oil of choice and 1tsp salt and pepper. Stir to coat. Place in a 375 degree oven to roast for about 30 minutes. Stir once or twice to allow to evenly roast.
*Once done, place in a soup pot and add remaining ingredients. Bring to a quick boil and then reduce to a simmer for about an hour. If using fresh thyme, remove the stems.
*Turn off heat. Using an immersion blender , smooth the soup. At this point if it is too thick you can add some liquid (water or broth) till you get the consistency you like.
*Taste and adjust seasonings as necessary.
Enjoy with crusty bread or croutons. You can add a splash of heavy cream and some fresh thyme leaves.
My go-to butternut squash soup.
Pommo al pomodoro
recipe from Marzia Caporale, Ph.D.
5 pounds tomatoes (can substitute mix of cherry tomatoes and Italian crushed tomatoes)
½ cup extra-virgin olive oil, plus more for drizzling
1 large onion, halved lengthwise and thinly sliced or 3 leeks, thinly sliced
4 garlic cloves
1 celery stalk, finely chopped, if desired
Pinch of crushed red pepper
Salt, start with 1 teaspoon
½ pound stale, crustless, 1-inch Italian bread cubes (4cups)
1 cup basil leaves, torn
Heat the ½ cup of olive oil. Add the onion or leeks (and celery, if using) and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and crushed red pepper and basil and season with salt/ Cover partially and simmer over moderately high heat until tomatoes have cooked down, about 30 minutes.
Add bread and any reserved tomato juices to the soup and cook, mashing the bread until fully incorporated, and season with salt. Stir in more basil leaves if desired. Spoon the soup into shallow bowls, drizzle lightly with olive oil.
Oatmeal Coconut Biscotti (Gluten-free)
3/4 cup (115 g) gluten-free all-purpose flour blend
1/4 cup (24 g) gluten-free hazelnut meal/flour or almond meal/flour
1 cup (90 g) gluten-free rolled oats or oatmeal
1 cup (75 g) unsweetened coconut
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) packed brown sugar
1/2 tsp kosher or fine sea salt
1 tbsp cane syrup, honey, or corn syrup
3 large eggs
1 tsp grated orange zest
Heat the oven to 35°F. Line a baking sheet with parchment paper or Silpat.
In a medium mixing bowl, combine the flour, hazelnut meal, oats, and coconut. Stir until evenly blended.
In the bowl of your stand mixer, beat the sugars, salt, golden syrup, eggs, and orange zest together until pale yellow and fluffy, about 2 minutes on medium speed. Add the flour mixture and mix on low just until blended and all the dry ingredients have been moistened.
Remove the bowl from the mixer, cover loosely with plastic wrap, set in the refrigerator and let the dough rest for 20 minutes. This gives the flours, starches, and oats a chance to more fully absorb the liquids and makes them easier to handle.
Using moist hands, divide the dough into two equal-size pieces and place on either end of the lined baking sheet. Wet your hands again and form each piece into rounded rectangles about 1/2-inch thick. Place in the hot oven and bake until lightly browned around the edges, fairly firm when you gently press in the center, about 25 to 30 minutes. Remove from the oven, but leave the oven on.
Cool cookies for about 5 minutes or until just barely cool enough to handle. Pick up one end of the parchment paper and carefully slide it with the cookie logs onto a cutting board. Gently holding each log in place with a hot pad, use a sharp slicing knife to cut them on the diagonal into 1/2-inch slices. Arrange the biscotti, cut side down on the baking sheet.
Bake until the cookies are golden, 10 to 15 minutes longer. The crispiness is up to you – the longer you bake them on the second bake, the crunchier they become. I prefer my biscotti to be a little softer because I don’t soak them in espresso before eating, so I rarely do a second bake. It is totally up to you.
Slide the parchment with the finished cookies onto a wire rack. Let cool completely before transferring to an airtight container to store.
Black Bean Burgers
1 medium sweet potato, baked and skin removed
1 can of black beans rinsed
3/4 cup whole wheat panko
1 red pepper, diced
1 med red onion, diced
1 clove garlic minced
1 can green chilies
1 tsp chili powder
1/2 tsp paprika
1/2 tsp smoked paprika
1 tsp salt
In a bowl, mash sweet potato and black beans together. Add panko and combine. Meanwhile, sauté pepper onion and garlic. Let cool and add to bowl along with chilies and seasoning. Form into patties and cook on stovetop in a lightly greased pan. Top with avocado, lettuce and tomato.
Yellow Zucchini Cake
1 Betty Crocker Super Moist yellow cake mix
3/4 cup milk
1/2 cup butter, melted
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 cups coarsest shredded zucchini (~2 medium size)
3/4 cup chopped walnuts
1 package 8 oz cream cheese, softened
1/4 cup butter, softened
1 tsp ground cinnamon
1 tsp vanilla
1-1 1/2 cups powered sugar (use as desired)
Heat oven to 350 F and spray bottom only of a 13×9 pan with cooking spray.
In a large bowl, beat the cake mix, milk, 1/2 cup melted butter, the eggs, cinnamon, ginger, nutmeg with electric mixer on medium speed for 2 mins. Stir in zucchini and walnuts. Pour batter into pan.
Bake 35 to 40 mins until a toothpick comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
For frosting, beat cream cheese and butter with electric mixer on medium high speed until smooth. Beat cinnamon and vanilla into mixture. On low speed beat in powdered sugar until frosting is smooth and creamy.
Spread frosting on cake.
Serve and enjoy!
This was shared by my Aunt Lois. It is a delicious Betty Crocker Cake great for using extra garden zucchini! Enjoy !!!
Summer Vegetables in Tomato
2 small or 1 medium zucchini, large dice
2 small or 1 medium summer squash, large dice
2 small or 1 medium eggplant, large dice
1 onion, medium dice
2 peppers of your choice (sweet or heat or combo!) medium dice
1 cup roasted tomatoes (see next recipe for instructions)
1 cup tomato sauce
1/2 tsp (or more) red pepper flakes
1/4 cup oil to sauté
1/4 cup fresh torn basil
Salt and pepper to taste
After chopping vegetables, place eggplant on paper towels and sprinkle with salt to remove excess water.
In a Dutch oven, sauté onions until translucent. (If using red pepper flakes, add here). Add peppers and sauté about five minutes; add eggplant and sauté until it begins to soften. Add zucchini, summer squash, roasted tomatoes. Once they soften, stir in tomato sauce and basil. Bring to slight boil, then reduce heat and cover for about 15 to 20 minutes. Season with salt and pepper to taste and let rest in pot.
Delicious with fresh Italian bread!!
from Tracey Khalife
This is a simple preparation to use tomatoes that are very ripe that may be close to being unusable. It’s a good way to prevent wasting them. I use Roma tomatoes but I’m sure other types would work as well!
2 lbs of very ripe Roma tomatoes
4 cloves of garlic ( you can use more or less to your taste)
1/4 cup olive oil
2 Tablespoons of balsamic vinegar
1/4 cup fresh basil, torn
Preheat oven to 250 degrees.
Cut tomatoes into quarters, removing excess seeds. Arrange in large casserole dish in one layer. Slice the garlic and mix into tomatoes. Season with salt and pepper. Evenly coat the tomatoes with the olive oil and vinegar. Toss together with basil . Roast in oven for about 1.5 hours, turning occasionally. They are done when tomatoes look caramelized.
Allow to cool and then purée to a chunky consistency for a nice topping for crostini or purée more smoothly to use a starter for tomato soup or sauce. Enjoy!
Gluten Free Chocolate Chip Cookies
1 stick butter 8 oz.
1 T. milk
3/4 C. brown sugar
1/4 C. white sugar
2 t. vanilla
1 1/2 C. GF all purpose flour with xanthan gum in the mix or make your own mix (mixture instructions found at bottom of this recipe)
1/2 C. almond flour
1 t. baking soda
1/2 t. salt
3/4 to 1 bag GF chocolate chips (Hersheys and Nestles are both GF)
Whisk together the gf flour mix, almond flour, baking soda and salt. Set aside.
Melt butter over medium heat. Once melted whisk constantly until the butter browns. Transfer to bowl.
Add milk, brown and white sugars and whisk to combine
Add egg and vanilla and whisk until smooth and creamy.
Add dry ingredients and mix until well combined. Stir in chocolate chips.
Bake for 12 minutes in preheated oven set at 350 degrees.
This is a delicious treat for those who must be on a GF diet and there’s seldom a complaint from family members.
Adapted from recipe by Erin Collins
Do you want to make your own gluten free flour mix?
I use 24 oz. of gf brown rice flour, 2 C. gf potato starch, 1 C. gf tapioca flour, and 2 t. xanthan gum. Make sure to thoroughly whisk these together. This makes more than you need for this recipe, so store the remainder for your next gluten free baking adventure.
Spicy Mexican Street Corn Pasta Salad
(Recipe from healthy fitness meals.com)
1 lb whole wheat Penne pasta
2 1/2 cups corn kernels, grilled or roasted
and removed from cob (about 3 ears )
2 jalapeño peppers seeded and diced
1 red bell pepper diced
1 medium red onion finely sliced
For the creamy pasta dressing:
1 C low fat plain yogurt
1/4 C light mayonnaise
1/3 C sharp cheddar cheese grated plus more to garnish
2 Tablespoonsful chopped cilantro
2 Tablespoonsful chopped chives
1 tsp chili powder
1 tsp chili flakes
2 cloves garlic minced
1 lime juiced
Salt and pepper to taste
Bring large pot of salted water to a boil. Cook pasta according to directions, drain and let cool.
Meanwhile, mix dressing ingredients in a large bowl and whisk until well combined. Add pasta, corn, peppers and onion. Stir to combine . Garnish with more cheddar.
From Tracey Khalife
This is my interpretation of a zucchini dish that my husband makes. He makes as individual portions, but as I’m impatient I make a bit larger like a frittata. Either way it’s delicious !
1 medium zucchini, grated and drained of water
1 medium onion, grated, drained of water
1 cup chopped parsley
1/4 cup chopped cilantro
1 tablespoonful of hot pepper paste (Mediterranean section of grocery store)
8 large eggs
1 tsp salt
1/2 tsp black pepper
2 Tablespoonsful AP flour
Olive oil to coat skillet
Using a 12 inch skillet, sauté half of onion for a few minutes.
Meanwhile whisk eggs, herbs, hot pepper paste , salt and pepper, flour and zucchini.
Pour half into skillet over the onions. Allow to cook on medium heat for about 5 minutes or until bottom browns. Flip to other side and cook for another 5 minutes or until brown. Remove from pan and repeat with other half of onions and egg mixture.
May serve with fresh tomatoes.
This recipe was printed on the New Age Examiner December 10, 1993 by Peg Ball. My Aunt was cleaning her recipe box and found this blast from the past! Enjoy!!!
2 packages frozen chopped spinach
2 C Pepperidge Farms herb stuffing
4 beaten eggs
1 C Parmesan cheese
1 T garlic powder
3/4 C oleo
1/3 C fresh chopped parsley
Mix all ingredients. Shape into small ball. Bake at 350 degrees for 15 to 20 minutes. Check often, they burn easily!
Rose’s Pumpkin Cookies
2 sticks margarine or 1 cup shortening
1 Cup Sugar
1 Cup Pumpkin
1 Cup Chopped Dates or Raisins
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
2 Cups flour
Mix in order given then drop by teaspoonful onto cookie sheet .
Bake at 350 degrees for 15 minutes
1/2 cup brown sugar
1 stick of margarine OR 3 Tbsp butter
4 Tbsp milk
Cook for 2 minutes and cool.
Add to that:
1 cup confectioner sugar
1 tsp vanilla
Beat well. Drizzle over cooled cookies.
Steamed Shrimp Dumplings with Ponzu Sauce
from Chef Sarah McCully
1 lb. of shrimp, chopped into bitesize pieces
½ C. fresh peas
½ C. fresh corn
2 scallions chopped
½ t. fresh ginger, grated
1 garlic clove, grated
½ C. Cabbage, shredded
1 t. siracha, hot Thai sauce
1 t. toasted sesame seeds
1 package dumpling package, 3 inches big
1 egg for egg wash to seal dumplings
Combine vegetables, shrimp and seasonings. You want the filling to be slightly dry, because if it is too wet, it will break the dumpling and sog out.
Place 1 T. of the filling in the wrapper. Brush the egg wash around the edges of the wrapper and fold up. There are many ways to fold the wrapper. It depends on the look you want…a ravioli, a little purse, a tortellini…many possibilities.
Steam the dumplings over boiling water in a vegetable steamer or bamboo steamer for roughly 2 to 3 minutes until hot.
Serve with ponzu sauce.
Ingredients and Preparation:
Equal part soy sauce, rice vinegar, and lemon juice … such as ½ C. each
Dash of oyster dash, mix together and that’s it.
Gorgeous Black Rice Salad
Perfect for a hot summer day!
2 Cups cooked black rice, cooled slightly
1 Cup chopped yellow bell pepper
1 Cup grape tomatoes, helved
1 Cup chopped greens, halved
1 Cup red grapes, halved
2 cups arugula or spinach
2 mangoes, peeled, pitted, and diced
1 cup chopped fresh cilantro
tablespoons balsamic vinegar, or to taste
Place the cooked rice in a large, broad bowl. Add the bell peppers, tomatoes, green onions, grapes, arugula, 1½ of the mangoes and the cilantro, and toss gently.
In a food processor or high-speed blender, combine the remaining mango half and the balsamic vinegar. Blend until smooth and pour over the rice and vegetables. Toss to coat before serving.
from chef Eva Khalil
2 Boxes of Phyllo pastry sheets
Step 1: Sugar Syrup
4 Cups of sugar
2 ½ Cups water
Bring water to a boiling point, add 2 tsp. lemon juice.
Keep on medium heat for 15 minutes.
Step 2: Filling
5 Cups chopped walnuts
Add to it:
1 Tbsp. Sugar
1 tsp. Cinnamon
2 tsp. Orange Blossom water (optional)
3 sticks of unsalted butter melted in microwave
(need to remove the white foam)
In a pizza tray size pan 18in x 13in x 1in,
Butter the sheets of Phyllo until you finish the first box.
Add the filling, then repeat the same process with the second box.
Cut before baking.
Bake at 375 degrees for 35-40 minutes, or until it is golden.
Then add the sugar syrup.
It is better to make it a day before serving. Enjoy!
Recipe from Marie Loftus
1 Cup of butter or margarine
1 Cup sugar
3 eggs beaten
3 teaspoons baking powder
1 1/2 teaspoons anise oil
4 Cups flour
Cream butter and sugar.
Add eggs, anise oil, baking powder and mix well.
Mix in flour.
Shape into small loaves and bake at 400 degrees until light brown (about 18-20minutes).
Remove from oven and slice into diagonal slices while hot.
Place on sides onto a cookie sheet.
Bake 10 minutes more.
(Slivered almonds can be added to creamed mixture if desired.)
Enjoy with a cup of coffee or tea.
Smoked Eggs Benedict
Recipe from Chef Sarah McCully
Cooked Smoked Bacon
Salt & Pepper
3 egg yolks in a medium bowl
4 oz. unsalted butter, melted and set aside
Squeeze of fresh lemon juice
A few dashes of tabasco
Salt & pepper to taste
Hollandaise sauce is no easy task, but once you get the hang of it, there’s no stopping you
First melt the butter over a medium flame and set aside to separate the milk solids from the butter fat. Whisk the egg yolks over a double boiler (a pot of simmering water over a medium flame to create steam – place the bowl of yolks on the top of the pot letting the steam created by the cooking process). Whisk the yolks constantly until you get a frothy yellow color and the yoks themselves will create a ribbon and will become thickened.
Add the butter slowly with a ladle disregarding the milk solids to sink to the bottom, this will dilute the hollandaise and make it runny. Add all of the butter fat and you will see the sauce starting to come together. Season with lemon and hot sauce, salty and pepper to taste.
Place a simmering pot of water like a deep sauté pan over a medium flame with ½ gallon water, 2 T salt, and ¼ C. white vinegar. The salt and vinegar create buoyancy in the water to keep the yolk attached to the white of the egg. Make a whirlpool and crack and egg into the water. The egg will cook for about 2-3 minutes for a soft runny yolk. Drain on a paper towel to not get the English muffin wet.
Place the english muffin down first, followed by bacon, egg, and top with the sauce.
White Bean Kale Soup
Sauté in olive oil in soup pot:
1 Medium Onion diced
3 Carrots diced
2 stalks Celery diced
Then add kale in batches approximately 1.5 lbs. chopped
You can add 2 potatoes diced if you like.
Add bullion or Better than Bullion (chicken or vegetable) in proportion to make 2 quarts, or you can use vegetable broth if you prefer.
Add one or two cans of cannellini beans
Season as needed.
Meanwhile put in bowl
1 teaspoon kosher salt
1/2 tsp pepper
Hot pepper flakes as desired
A good amount of fennel seeds (pound in mortar with pestle to open flavor)
1 teaspoon garlic powder
1 teaspoon onion powder
Mix and taste. Adjust as needed.
Add 1 pound ground chicken and mix.
Make small meatballs and brown in pan.
Add to soup to finish. Top in bowl with Parmesan cheese.
Recipe thanks to Lakshmi Mizen Amruta
Spinach and Cauliflower Paneer
2 C cooked spinach
1 large onion diced
2 medium tomatoes diced
1 green chili chopped
½ C cream
2 Tablespoonsful tomato paste
1 medium head of cauliflower cut into florets
½ C of paneer or substitute ricotta salata (wegma’s) or hard tofu cubed and browned in saute’ pan
½ tsp cumin
½ tsp coriander
½ tsp red chili powder
1 tsp salt1/8 tsp turmeric
Saute’ onions and add tomatoes. When onions are soft , add spices and stir. Add remaining ingredients and let simmer for 20 minutes.
Recipe by Sonia El Ghazal from Savory Maza
1 medium onion finely chopped
1 Lb. coarse chopped beef or lamb or combination
2 t. salt
1 t. pepper
1 t. each – allspice, cinnamon, cloves, or 1 T. Arabic spice
1 ¼ Cup rice, rinsed & drained
Chicken broth enough to cover 1 inch above rice
1 t. olive oil (for sautéing onion & meat)
1 T. butter or ghee to finish
Nuts (pistachios, pine nuts, almonds or those of your choice)
Sauté onion and ground beef until browned.
Add salt, pepper and spices and sauté for a minute or two.
Add rice and allow to heat in the pan.
Add chicken broth to cook rice.
Recipe by Tracey Khalife adapted from New Dieters Cook Book
1 ½ Cups All Purpose flour
1 ¼ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1/8 tsp salt
1 egg, slightly beaten
3 -4 bananas mashed
¾ cup sugar
¼ cup cooking oil (I use canola)
Add ins: chocolate chips, nuts of choice (I prefer slivered almonds and Ghiardelli 60% dark chocolate chips)
1 Tbsp oats
1 Tbs brown sugar
1 tsp cinnamon
Combine dry ingredients in medium mixing bowl.
In a large mixing bowl combine egg, bananas, sugar and oil. Once mixed, add dry ingredients leaving a small amount in bowl. Combine until just moistened.
Using the bit of dry ingredients left, add chocolate chips and nuts. Toss in flour mixture then add to batter, mixing to incorporate. Do not overmix.
Pour batter into a greased loaf pan. Mix topping ingredients and sprinkle over top.
Bake in oven at 350 degrees for 40 to 45 minutes.Enjoy!
From Deana Sesso
1/2 lb salt pork, cut in half
1/2 cup chopped onion
1 clove garlic finely chopped
2 tsp. olive oil
5 cups water
1 28 oz. can of crushed tomatoes
2 cans drained & rinsed Northern beans
1 tsp. basil & 1 tsp. parsley
1 bay leaf
salt & pepper to taste
2 cups cooked ditalini pasta
1 cup Locatelli cheeseBoil ditalini and drain in strainer. Set aside. Heat olive oil in pot, add salt pork, onions & garlic. Sauté medium heat until onions are translucent. Add water, crushed tomatoes, seasonings, salt, pepper, rinsed & drained northern beans to pot. Simmer for 1/2 hour.
Take 1/2 soup (make sure the salt pork is not in there), place it in food processor and pulse it a few times to puree it. Return puree to pot. Add the other can of northern beans and grated cheese, and cook for 1/2 hour. The last 10 minutes add the ditalini. Remove the salt pork before serving. Enjoy.
from Paula Lamberton
This is a recipe my Nonna made during the spring. It is great as a dessert or as a light breakfast with espresso or tea. Similar to a pound cake and it is not very sweet.
Sift together : 3 1/2 cups Flour
4 1/2 Teaspoons Baking Powder
1/2 Teaspoon salt
Set this aside.
Cream: 1 cup crisco (shortening)
1 cup sugar
To the creamed mixture add the eggs, mix after each addition … A total of 5 eggs
1 cup Whole milk
Rind of 1 lemon and the juice
Gradually add the flour and milk plus the rind, juice and liquors to the Creamed mixture ending with the milk. put into a well greased and floured Tube Pan.
You can add raisins if you like. (When I add them, I soak them first in hot water before I start the recipe).
Bake at 370 ( yes, 370) for 40-45 mins. Enjoy!!!!!!!
From Gene Litz of 13 Olives
4 Red Bell Pepper
1 C Walnuts (toasted)
1 Clove Garlic
3 T Fresh Lemon Juice
1/3 C Fused Cayenne Olive Oil (13 Olives)
1/3 C Pomegranate Molasses
1/3 C Fresh Bread Crumbs Sea salt and Black Pepper (to taste)
Toast the walnuts and cool, Remove seeds and stem from peppers, place in food processor with walnuts, garlic, lemon, molasses, puree, drizzle in the olive oil and puree until smooth several minutes. Place mixture in a bowl and fold in the bread crumbs to bind everything together, season to taste with salt and pepper. The flavor should be a delicate balance of heat and sweet accented with the garlic and lemon. Muhammara is great dip served with crunchy veggies, crackers or pita.
Gene Litz from 13 Olives
1/2 lb Dried Chic Peas
1/2 T Baking Soda
1 Garlic Clove
4 T Tahini ( Sesame Paste)
6 oz Lemon Juice
3 oz Lemon Fused Olive Oil (13 Olives)
Sea Salt and Fresh Ground Pepper (to taste)
Garnish: Chopped Parsley, Sumac, Whole Chic Peas, “Melgarejo” Hojiblanca Extra Virgin Olive Oil (13 Olives)
Cover the chic peas with water, soak overnight. Drain and cover with fresh water and baking soda. Cook chic peas for 60-90 min until soft and mushy, cool to room temperature. In a food processor combine garlic, lemon juice and 2 ice cubes and puree, add the Tahini and lemon juice,puree to a smooth sauce consistency. Add the chic peas, salt, & pepper, drizzle in the olive oil. Puree for several minutes. If needed add a few tablespoons of lemon juice to achieve a smooth and fluffy consistency. The taste should be balanced with nuttiness, garlic and acidity from the lemon juice. Garnish with fresh parsley, Sumac spice and Extra Virgin Olive Oil or Lemon olive oil. This a very healthy and versatile dip for Pita bread, crackers and veggies.
Makes 2 crusts
This recipe starts with a pre-ferment or biga…it will help give your dough more flavor.
To make the biga…3.6ounces(7/8cup) bread flour or AP flour…whatever you have in your pantry. Mix with 2.2 oz (1/4 cup) of room temp water and a very small pinch of yeast…mix and let sit overnight or 12hours at about 70 degrees. when ripe and ready it will be domed and just beginning to recede in the middle.
To make the pizza dough…you’ll need:
14.6oz or 3 3/8cup of bread flour or AP flour
10.2 oz or 1 1/4cup warm not hot water
.3oz or 1/2Tablespoon salt
scant 1 1/4 tsp yeast
2 Tbsp extra virgin olive oil
all of the pre-ferment/biga…5.8ounces
mix all the ingredients except olive oil together via hand mixing or mixer. You may want to break up your biga in the water first so that it will be easier to incorporate into the dough. If necessary, correct the hydration by adding a touch more water or flour…the dough should be medium consistency…not to sticky and not too dry. Once the dough has come together begin to add your olive oil…continue to mix until incorporated and your dough is soft and smooth. Next you’ll let your dough rest or bulk ferment for 2hours or you can let it ferment room temp for 1hour and then refrigerate for up to 16hours. You’ll want to fold your dough once after the first hour if not refrigerating. Folding is gently bringing the outsides of the dough to the center and then flipping the dough over.
After your bulk fermentation..divide the dough in half, shape each half into a ball and let rest covered on the counter for 20minutes. This will give the dough time to relax before shaping. Refrigerated dough balls will take up to an hour to relax and warm up. Next shape your pizza by stretching it into the desired shape, top and bake. About an hour before baking, crank your oven up to 500 degrees with a pizza stone or baking stone inside. if you don’t have a pizza stone…an inverted cast iron pan also works just make sure the size of your pizza will fit on top! Bake for 8-10 minutes and rotate halfway through if necessary….Enjoy!