Tag Archives | #traychic

Spring Peas, Snow Peas and Prosciutto Salad

This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto.  I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together.

Spring Peas, Snow Peas and Prosciutto Salad
Print Recipe
Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Spring Peas, Snow Peas and Prosciutto Salad
Print Recipe
Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Ingredients
  • sea salt for boiling water
  • 1 1/2 cups cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces snow peas, trimmed and washed
  • 8 slices prosciutto, sliced medium-thick
  • 1/2 cups shaved parmigiano
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons virgin olive oil
  • sea salt and black pepper
  • 3 tablespoons chopped fresh mint
Servings: people
Units:
Instructions
  1. Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
  2. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  3. Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
  4. Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
Share this Recipe
Continue Reading

Pane Casarau Lasagna Bake

Pane Casarau is an ancient flat bread from Sardegna, also known as “carta da musica” (sheet music) due to its resemblance to the parchment paper that sacred music was written on. The airy flat layers are simply delicious, salty and crunchy. They are made of flour, yeast, water, and salt. The dough is rolled out thin and baked, then split into two layers which are baked again. The result is a thin, crispy cracker like, bread.  This crispy bread is great on its own or served together with a fresh but dry pecorino and thick slices of prosciutto. It’s also delicious when layered in this version of the ultimate family comfort food, my easy and light ragu’ and mozzarella lasagna. Click on the link for my family recipe of a hearty meat ragu’. I make a large pot once every two weeks and then I freeze the meat sauce in batches. You can prepare your lasagna a day ahead and bake it for 3o to 35 minutes on the following day or you can freeze the tray for up to 3 months.

Pane Casarau Lasagna Bake
Print Recipe
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Pane Casarau Lasagna Bake
Print Recipe
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Ingredients
  • 2 cups tomato sauce you can use Pomi strained tomatoes
  • 4 cups vegetable stock or water
  • 8/12 crackers pane Casarau I used 1 and 1/2 square pack available at Trader Joe's
  • salt and pepper to season
  • 2 cups meat ragu'
  • 1 pound fresh mozzarella sliced
  • 1/4 cup freshly grated pecorino Romano cheese
  • 1/4 cup freshly grated parmigiano
  • 1 bunch fresh basil leaves
  • extra virgin olive oil for drizzling
Servings: people
Units:
Instructions
  1. Preheat the oven at 350°F. Spoon a thin layer of tomato sauce into the bottom of a 9-by-12-inch lasagna pan. Wet the Pane Casarau crackers with the vegetable stock or the water to soften them. Then cover the tomato sauce with one layer of the Pane Casaurau. You can break the bread to fit pan.
  2. Spoon a thin layer of tomato sauce on the bread and season highly with salt and pepper. Add a thin layer of ragu' sauce and spread. Sprinkle with a couple of teaspoons of the grated pecorino and parmigiano. Add 4 to 6 thin slices of the mozzarella cheese and sprinkle with basil leaves.
  3. Cover with a layer of the softened Pane Casarau and repeat for 2 or 3 more layers using all the ingredients. Top with a layer of tomato sauce and sprinkle evenly with the grated cheeses.
  4. Bake for 30 to 35 minute, or until the cheese on the top is melted and slightly golden brown. Drizzle with olive oil to finish.
Recipe Notes

I used a square version of Pane Casarau from Trader Joe's.  You can find the bread online at hwww.amazon.com/Pane-Carasau-Flatbread-Classic-gram/dp/B007W5OUB6

I have made the lasagna without ragu' and I increased the amount of tomato sauce and the mozzarella.

Share this Recipe
Continue Reading

The Life-Changing Magic of Not Giving a F**K

There are two teams in life.  The Life-Changing Magic Of Tidying Up team, or the The Life-Changing Magic of Not Giving a F**K  team. I definitely belong to the latter.

The Life-Changing Magic of Not Giving a F**K  is a delicious little gem of a book by Sara Knight and it’s my kind of self-help book.  Read what she said to the Guardian:

1 What Other People Think. This one is non-negotiable. All anxiety stems from here.

2 Having a bikini body. The day I stopped caring about how I looked in a bathing suit, it was like a litter of kittens in black leotards had tumbled down from heaven to perform Single Ladies for the sole enjoyment of my thighs and belly.

3 Taylor Swift. Nope.

Feigning sincerity. I am the embodiment of “If you don’t have anything nice to say, don’t say anything at all.” I just don’t fake it.

The Life-Changing Magic of Not Giving a F**K  is liberating advise for all women stressed out, overbooked, underwhelmed by life. I follow the same philosophy in my kitchen. I keep it simple, if a guest doesn’t like my food it’s their problem not mine and when disaster strikes — say, dinners goes up in flames — I dial in for Sushi.

Here’s one more thought: spend your free time in the sunshine, away from the news and definitely not stressing in the kitchen.
Asparagus is easy enough to prepare. I geek out for asparagus at the farmers market or my local shops, as soon as March and April come around and I choose spears that are brightly colored and have a compact tip. Asparagus mimosa is a simple, fresh and easy way to cook this crisp, sweet spring vegetable.  It’s also one of my Easter brunch favored dishes. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is also a brain booster because it’s loaded with vitamin B12, a vitamin with anti-aging property and known to prevent cognitive impairment. Brain power for pretty ladies, now that’s my kind of no brainer brunch and the kind of veggie I love. #RESIST

Asparagus and Eggs Mimosa
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Asparagus and Eggs Mimosa
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Ingredients
  • 2 large organic eggs
  • 2 bunches asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Maldon sea salt
  • fresh ground black pepper
Servings: people
Units:
Instructions
  1. Place your eggs in a pot of boiling water. Simmer for 9 minutes. Remove the eggs from the water and after cooling down for a couple of minutes, peel them.
  2. Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
  3. Bend the asparagus until the tough bottom end snaps off. Discard the end. With a peeler gently remove some of the tough skin from the stalks. Place the spears in a large pot of salted boiling water and cook for 3 to 6 minutes.
  4. Drain and place in a large bowl. Drizzle the olive oil over the asparagus and sprinkle with the salt and pepper. Top with grated eggs, making sure not to cover thetas of the asparagus.
Share this Recipe
Continue Reading

Daily Fights

Homemade Ginger Ale

I have always been a feminist and a geek.  I was born that way. I once went on a strike because my Italian high school offered computer science only to boys. I also had a mad-unreturned crush on one of those boys. Since then, I have managed to keep up with technology and marry my adorable and smartypants husband, produce two constantly hungry children and keep up with my career.  As a by-product my daily fights have exponentially multiplied.

I wake up at 5:45 am everyday to cook a healthy breakfast and make “delicious” lunch boxes for the kids, even if I am 98% positive they would prefer a bowl of Captain Crunch and chicken fingers for lunch. I drive – perennially late – husband to the train station while simultaneously checking my social accounts and making sure I’m trending, an almost impossible task since Potus and his circus have taken over Twitter.

I sign up for my Soul Cycle class, by the time I hit reserve I already know I will never make it on time, I lose my $35. Oh, yeah, fuck it….Barreclass is where it is at anyway.

I sit down at my computer to write and work, it takes me 20 minutes to close Roblox Studio, my son gaming account, another 45 minutes goes by because I get stuck on a phone call with one of the soccer age coordinators, followed by another phone call by the school math specialist. She calls to kindly explain what common core scores my kids are supposed to get, in order to be accepted in compacted math. I DON’T know what compacted math is but I fake it. I check again to see if I’m trending on twitter or on refinery29.  Not yet.  #ParisFashionWeek is what’s happening. No luck with that one.

I move on and I concentrate on the recipes for my clients. I need to pee. I sit down with-out looking and I realize – EWW – I have landed on what It feels like a sticky liquid mess. Boys will be boys. I clean. I shower. I go back to work and five minutes later I’m hungry.

The emails pile on. I am told I must attend an exceptionally relevant event in downtown NYC at the latest hip bakery to benefit equality also or mainly because all the food influencers will be present. Somehow I finagle my way in.

I bring my two adorable kids as a beard. They spot 47 kind of Pinterest looking like decorated cakes. They go wild and spend $200 on sweets and they also pile up on Ottolenghi’s clones of yellow cumin mini doughnuts. It’s for a good cause I don’t mind. I notice a cute bunny on the counter, I think it’s a prop. I realize I’m mistaken, it’s not a prop — he has his own blog.  I’m told he is getting a book deal.  I spot -FUCK-  the kids feeding the cumin doughnuts to the blogger-author-bunny. God forbid, author-bunny gets a stomach bug.

I chat with a statuesque/thin/fabulous model, she tells me she loves cooking and eating really fatty food and that her blog has a GINORMOUS following. I look at her beautiful manicured hands, I glance at my dry cuticles and grill mark scars on my arm and for a second I want to cry. I don’t.

I make it back home. I realize I have to warm dinner up because the aupair tells me she is feeling tired and that also she is still not comfortable turning the stove on by herself, because the stove is different from the one she grew up with. She has been with us for 6 months.

I sit at the computer with – AH! – false hope I will finish my menus and recipes. I work for a solid 15 minutes before I become aware of the time.

I’m late to pick up my husband at the train station. I tell the aupair to make sure the peas don’t burn. I shove the kids in the back of our one week old car.  It smells good, it’s clean and it’s promising me a long life of service. I get on the road it’s dark as hell. The car on the opposite lane swirls towards me, I manage to move on time but the two driver side mirrors collide and explode. I hit the swear jar one thousand times. Kids think it’s hilarious and start cashing in on the situation. Methuselah blond lady, takes 20 minutes to find insurance papers, yells at me, in my head I think: “go fuck yourself”  but I keep politely smiling.  We finally exchange numbers.  I get to the train station late, husband is agitated and when he sees the exploded mirror he doesn’t respond well.

We get home, the peas are burned. The husband looks down at the carpet and notices mud tracks on the entrance carpet. Silently, with his coat still on, he starts vacuuming with a very loud Dust Buster, the one that, sadly we all know, doesn’t suck anything up, any longer. I make a mental note to hit Costco for a new one.

We have dinner, kids go wild, but they make me laugh. Husband seems to be in a better mood after a good meal. I think about going to a late yoga class – WHO THE FUCK AM I KIDDING – I need to be up till 2 am to finish my work and posting on socials.

I remember to make my daily call to our Senator.

Everyone is now in bed. The house is quiet. I pour a glass of my Home Made Ginger Ale – YUM! – I settle in front of the computer, I check my Instagram one more time , I start working.  #RESIST

 

Homemade Ginger Ale
Print Recipe
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Homemade Ginger Ale
Print Recipe
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Ingredients
  • 1 1/2 cup chopped and peeled ginger
  • 2 cups water
  • 1/2 cup granulated sugar
  • 1 quart chilled seltzer or club soda
  • 3 tablespoons fresh organic lemon juice
  • 10/15 mint leaves
  • 1 small pinch salt
Servings: Drinks
Units:
Instructions
Ginger Syrup
  1. Cook ginger with the water in a small pan. Bring water to a boil, then simmer partially covered, for 45 minutes.
  2. Remove from the heat and let the liquid steep for at least 20 minutes.
  3. Strain mixture through a sieve in to a bowl, pressing the ginger and then discarding.
  4. Return the liquid to a pan and add the sugar and a small pinch of salt.
  5. Heat the syrup over medium heat, stirring until the sugar has dissolved. Chill the syrup in covered jar until ready to use.
Assemble Drinks
  1. Mix the Ginger syrup with the seltzer and lemon juice and the mint leaves. You can start with a 1/4 cup of syrup and 1 1/2 teaspoons of lemon juice per 3/4 cup of seltzer, then adjust to your taste.
Recipe Notes

Ginger syrup will keep, chilled in a refrigerator for one week.

Share this Recipe
Continue Reading

Homemade Ginger Ale


Homemade Ginger Ale
Print Recipe
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Homemade Ginger Ale
Print Recipe
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Ingredients
  • 1 1/2 cup chopped and peeled ginger
  • 2 cups water
  • 1/2 cup granulated sugar
  • 1 quart chilled seltzer or club soda
  • 3 tablespoons fresh organic lemon juice
  • 10/15 mint leaves
  • 1 small pinch salt
Servings: Drinks
Units:
Instructions
Ginger Syrup
  1. Cook ginger with the water in a small pan. Bring water to a boil, then simmer partially covered, for 45 minutes.
  2. Remove from the heat and let the liquid steep for at least 20 minutes.
  3. Strain mixture through a sieve in to a bowl, pressing the ginger and then discarding.
  4. Return the liquid to a pan and add the sugar and a small pinch of salt.
  5. Heat the syrup over medium heat, stirring until the sugar has dissolved. Chill the syrup in covered jar until ready to use.
Assemble Drinks
  1. Mix the Ginger syrup with the seltzer and lemon juice and the mint leaves. You can start with a 1/4 cup of syrup and 1 1/2 teaspoons of lemon juice per 3/4 cup of seltzer, then adjust to your taste.
Recipe Notes

Ginger syrup will keep, chilled in a refrigerator for one week.

Share this Recipe
Continue Reading

Brussels Sprouts and Toasted Hazelnuts

I love Brussels sprouts and I love hazelnuts. So I blistered them, together, in a very hot oven – 425F.  First I coated them with a generous teaspoon of olive oil, then I spread them on a lined tray and I left them to crisp and toast in the oven for 35 minutes. When they came out, all perfectly crunchy and dark brown, I sprinkled them with sea salt. My kids couldn’t stop popping them into their little greedy mouths. By the time we sat for dinner none were left in the bowl. I certainly didn’t mind since Brussels sprouts are the fierce generals of the crucifers. These green tasty veggies command loads of powerful antioxidants and vitamins designed to boost our immune system. I always feel better when I know my defense won’t quit on me and my family. Don’t forget to make your daily call. #RESIST

Continue Reading

Swedish Fish POKE Salad

Happy President weekend, or rather. My family is hitting the slopes and I have no time for prolonged drama in the kitchen or elsewhere. Therefore the Swedish fish poke salad seems the perfect- no muss no fuss dish – to make. It’s crammed with good omega-3 fatty acid, vitamins and lots of proteins – an ideal dish for moms in need of sustaining energy (hello school break). Hear this: it takes less than 15 minutes to assemble. I usually prep all the ingredients ahead of time. I let the kids and husband choose their own ingredients and build their own bowls. This yummy salad is a lesson in democracy and it always taste härlig. True fact! No fake news.  So enjoy the time with your loved ones, where ever they might be from. #RESIST

Cut a fatty, very fresh 8 oz salmon fillet lengthwise, working against the grain, into 1/2 inch strips. Then cut the strips crosswise into 1/2 inches pieces. Spread over crunchy, leafy greens or brown rice or cooked noodles. Add the dressing. Whisk in a small bowl one teaspoon of lemon juice, chili flakes, one tablespoon of olive oil, salt and pepper and then add to the salmon. Sprinkle with fun stuff. Toasted sesame seeds, nuts, cubed avocado, dried seaweed, pickled cucumbers or onions, dried cranberries. Finish by adding a generous sprinkle of fresh herbs like dill(very Swedish) or cilantro and sliced spring onions. Njuta.

Continue Reading

Spaghetti, spinach and chili pepper.

One peeled and smashed clove of garlic gently cooked – never burned –  in two or three tablespoons of good extra virgin olive oil and then chili flakes – as much as your mouth can take. Spaghetti cooked in aboundantly salted water and then drained. Loads of green fresh spinach, a couple of spoons of grated Parmesan and fresh ground pepper all tossed directly in to the cooking pot. Comfort, loads of flavor and an iron clad, no fuss meal. It’s trumpfort food(yes there is an ashtag for that) and good for you. #resist

Continue Reading

Brown Sugar Broiled Pink Grapefruit

One small but lovely teaspoon of brown sugar sprinkled over a juicy pink grapefruit then 3 to 4 minutes under a broiler – set to high – make this delicious beauty, one of my favorite ideas for a super fast- no work – breakfast. I occasionally add a dash of cinnamon or cardamom powder for extra zing. Think loads of vitamin C  and unlike our government, absolutely no mess in the cabinets. #resist

Continue Reading

Raw Cacao, Dark Chocolate and Hazelnut No-Bake Pots

It’s Valentine’s Day and I’m always on the lookout for delicious recipes to help me make the most of my every indulgence.

 

My little no-bake pots are crammed with delicious and clever ingredients that are good for your love life and your heart. It’s no secret that chocolate is an aphrodisiac as well as a mood and libido enhancer, and that mega-superfood raw cacao is rich in flavanols and powerful antioxidants that may protect against cardiovascular disease, reduce the risk of stroke and help boost blood circulation.

These raw cocoa no-bake pots are also impossibly tempting with their silken smoothness, impressive richness and depth of flavor and ease of making. And they’re GOOD FOR YOU. I think of them as the energy bullet of desserts—sure to please your loved ones, no matter what color, gender or age they happen to be.

Happy Valentine to all of you lovely ladies!


Chocolate No Bake Pots
Print Recipe
Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Chocolate No Bake Pots
Print Recipe
Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Ingredients
  • 3/4 cup raw cacao powder plus more for dusting
  • 6 ounces 70% bittersweet chocolate, broken into pieces
  • 1/2 cup toasted and peeled hazelnuts
  • 1/2 cups heavy cream
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1 small pinch sea-salt
Servings: ramekins
Units:
Instructions
  1. Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
  2. In a medium saucepan, heat the cream and the milk over medium heat until bubbles appear around the edge of the pan. Do not allow it to boil. Remove the pan from the heat and let it cool slightly.
  3. Add the cooled off cream and milk mixture to the chocolate and hazelnuts with the motor running and process until smooth. Keep the motor running and add the egg, vanilla and salt.
  4. Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
  5. Refrigerate until set, at least 4 hours. Take them out at least 1/2 hour before serving to ensure the perfect creamy and silky consistency. Dust with extra raw cacao before serving.
Share this Recipe

Continue Reading

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot

Prunes, chickpeas and ginger combine their forces in to this crammed with hearty flavors slow cooked pot, a perfect combination for a jolt of much needed energy to help us sustain our daily actions.

Prunes for fiber, chickpeas for nutrient-rich energy, ginger as an antioxidant and a generous amount of fork tender bits of beef; this pot is a darling at my house on wintery Sunday family dinners, when warmth and restoring strength are very much a necessity.  Let’s put power back in to the right hands and the force of sustenance in to our family bellies.

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Ingredients
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 medium celery stalks chopped
  • 2 medium cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 1 tsp ground cinnamon
  • salt and pepper
  • 1 pinch saffron threads
  • 1 pound cubed lean beef lamb, chicken or pork would work well
  • 1 cup canned chickpeas drained dried chickpeas could be used, but must be soaked overnight
  • 1 large 28 oz can crushed tomatoes
  • 4 cups chicken or beef stock
  • 3/4 cup pitted prunes
  • 1/2 cup diced eggplant
  • 1/2 medium lemon, juiced
  • 1/2 cup fresh cilantro leaves, chopped
Servings: people
Units:
Instructions
  1. Heat the olive oil in a large Dutch oven, heavy pot or slow cooker. Add the onions, celery and garlic and cook, stirring, until the onion softens.
  2. Add the ginger, cinnamon and the salt and pepper. Stir and add the saffron threads; cook always stirring, about 2 minutes. Add the beef and cook for 5 minutes until browned.
  3. Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
  4. Add the prunes and eggplants, cover and gently simmer for 1 hour.
  5. Taste for seasoning and add salt and pepper if needed. Add the juice of the lemon and stir. Then add the chopped cilantro leaves and serve.
Recipe Notes

Add some chili flakes or harissa to kick up the heat. Freeze any leftovers. Serve with long grain or brown rice.

Share this Recipe
Continue Reading

Grilled Eggplant, Red Peppers and Pine Nuts Crostone

Every mother is a working mother. (Take note, Flotus.) This simple veggie concoction turns into lunch in just 15 minutes. That means less time in the kitchen and more time to call our senators and to spread love and kindness to our beautiful families. Eggplant is a major brain food and the pine nuts, besides boosting energy, help suppress appetite by keeping us sated longer. Together these healthy ingredients keep us in tip-top shape. Should a certain Twatzi decide to grade us on a scale from 1 to 10, we’ll score an 11.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium eggplants sliced
  • 1 tbsp olive oil
  • 1 small white onion chopped
  • 1 small clove garlic, minced
  • 1 medium celery stalk, chopped
  • 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp drained and rinsed capers
  • 3 tbsp toasted pine nuts
  • 1/4 cup shredded fresh basil plus more for garnish
  • 6 thick bread slices
  • 2 tbsp olive oil
  • salt and pepper
Servings: bread slices
Units:
Instructions
  1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
  2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
  3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
  4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

Share this Recipe
Continue Reading

Grilled Eggplant, Red Peppers and Pine Nuts Crostone

Every mother is a working mother. This veggies concoction is lunch in less than 15 minutes. That means less time in the kitchen, more time to call our respective senators and to spread love and kindness to our beautiful families. The eggplant is a major brain food and the pine nuts, besides boosting energy, suppress appetite, helping us staying in tip top shape.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium eggplants sliced
  • 1 tbsp olive oil
  • 1 small white onion chopped
  • 1 small clove garlic, minced
  • 1 medium celery stalk, chopped
  • 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp drained and rinsed capers
  • 3 tbsp toasted pine nuts
  • 1/4 cup shredded fresh basil plus more for garnish
  • 6 thick bread slices
  • 2 tbsp olive oil
  • salt and pepper
Servings: bread slices
Units:
Instructions
  1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
  2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
  3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
  4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

Share this Recipe
Continue Reading

Raw Cacao, Dark Chocolate and Hazelnuts No-Bake Pots

It’s Valentine and I’m always on the look out for delicious recipes to help us make the most of our every indulgence.

My little no- bake pots are crammed with clever ingredients, good for your body and your heart. It’s no secret that chocolate is an aphrodisiac, a mood and libido enhancer and that mega-superfood raw cacao, rich in flavanols and powerful antioxidant may protect us against cardiovascular disease, reduce the risk of stroke, and help us improve our blood circulation.

There you have it, my raw cocoa no-bake pots are silky rich, deep in flavor and they are easy to make and GOOD FOR YOU. I think of them as the energy bullets of desserts – sure to please your loved ones, no matter what color, gender or age they happen to be.

Chocolate No Bake Pots
Print Recipe
Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Chocolate No Bake Pots
Print Recipe
Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Ingredients
  • 3/4 cup raw cacao powder plus more for dusting
  • 6 ounces 70% bittersweet chocolate, broken into pieces
  • 1/2 cup toasted and peeled hazelnuts
  • 1/2 cups heavy cream
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1 small pinch sea-salt
Servings: ramekins
Units:
Instructions
  1. Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
  2. In a medium saucepan, heat the cream and the milk over medium heat until bubbles appear around the edge of the pan. Do not allow it to boil. Remove the pan from the heat and let it cool slightly.
  3. Add the cooled off cream and milk mixture to the chocolate and hazelnuts with the motor running and process until smooth. Keep the motor running and add the egg, vanilla and salt.
  4. Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
  5. Refrigerate until set, at least 4 hours. Take them out at least 1/2 hour before serving to ensure the perfect creamy and silky consistency. Dust with extra raw cacao before serving.
Share this Recipe
Continue Reading

Artichoke Toast

Move over, avocado, the mighty artichoke is
a powerful defender against cancer, high cholesterol, heart disease and stomach troubles.

Since women hold up half of the sky, this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our dailyaction.org going.

Share: Text your zip code to 1-520-200-2223. You’ll get a text back with the names and numbers of your federal and state reps and senators. Easy way to get the numbers into your phone.

Artichoke Toast
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Artichoke Toast
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Ingredients
  • 6 medium artichokes
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 2 tbsps olive oil
  • 1 medium lemon
  • 1 small cloves garlic, minced and mashed into a paste
  • salt and pepper
Servings: toasts
Units:
Instructions
  1. Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
  2. With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
  3. Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
  4. Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
  5. Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
  6. Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes

Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.

Share this Recipe
Continue Reading

Artichoke Toast

Move over avocado, the mighty artichoke is toast. Packed with antioxidant, the artichoke is a powerful defender against cancer, high cholesterol, heart disease, and stomach troubles. Since women hold up half of the sky, my recipe for this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our daily action  going.

Artichoke Toast
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Artichoke Toast
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Ingredients
  • 6 medium artichokes
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 2 tbsps olive oil
  • 1 medium lemon
  • 1 small cloves garlic, minced and mashed into a paste
  • salt and pepper
Servings: toasts
Units:
Instructions
  1. Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
  2. With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
  3. Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
  4. Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
  5. Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
  6. Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes

Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.

Share this Recipe
Continue Reading

One-Pot Lamb, Lentils and Chickpeas Stew

A woman’s place is everywhere.

Therefore, we need all the help and stamina we can get to gallop through the day and win our battles. Lentils and Chickpeas are a source of ginormous energy and taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy, all-inclusive, one-pot family dish. POW!

One Pot Lamb and Lentils Stew
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
One Pot Lamb and Lentils Stew
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 large onion chopped
  • 2 large garlic cloves, minced
  • 1 pound lean ground lamb you can also use small cubes
  • 3 tbsp sherry vinegar
  • 1/4 cup red wine
  • 1 pound black lentils, rinsed
  • 1 can chickpeas, drained
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1 cup canned tomatoes, chopped
  • 1 tsp fresh thyme chopped
  • 1 cup peeled and cubed potatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 salt and pepper
  • 3 tbsp chopped parsley
Servings: people
Units:
Instructions
  1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
  2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
  3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
  4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

Share this Recipe
Continue Reading

One-Pot Lamb, Lentils and Chickpeas Stew

A woman’s place is everywhere, therefore we need all the help and stamina we can get to get to gallop through the day and win our battles. Lentils and Chickpeas are a ginormous source of energy and they taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy all inclusive one pot family dish.

One Pot Lamb and Lentils Stew
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
One Pot Lamb and Lentils Stew
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 large onion chopped
  • 2 large garlic cloves, minced
  • 1 pound lean ground lamb you can also use small cubes
  • 3 tbsp sherry vinegar
  • 1/4 cup red wine
  • 1 pound black lentils, rinsed
  • 1 can chickpeas, drained
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1 cup canned tomatoes, chopped
  • 1 tsp fresh thyme chopped
  • 1 cup peeled and cubed potatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 salt and pepper
  • 3 tbsp chopped parsley
Servings: people
Units:
Instructions
  1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
  2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
  3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
  4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

Share this Recipe
Continue Reading

Cheesy Soft Polenta

What do you cook on a snowy day? Polenta. Why? Because you not only want but need the energy and warmth offered by a bowl of soft, creamy, cheesy cornmeal cooked until gooey. Add a glass—wait, make it a bottle—of wine to help with the screaming kids.

I like to serve polenta with a scoop of ragù sauce, slow-cooked ribs, veal stew, or, if you dare, rabbit. But frankly, a simple bowl of polenta mixed with milk and whatever melty cheese you happen to have in your fridge is heaven to me.

Soft, Cheesy Polenta
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Soft, Cheesy Polenta
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Ingredients
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • salt and pepper
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter
Servings: people
Units:
Instructions
  1. Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
  3. Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes

For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.

Share this Recipe
Continue Reading

Soft, Cheesy Polenta

Soft, creamy and cheesy polenta; yellow corn flour cooked until gooey. I don’t need to say much more. I like to serve polenta with a scoop of my always family favorite ragù sauce, or slow cooked ribs, veal stew, and even if you dare, rabbit. But frankly, a bowl of polenta mixed with hot fresh milk and what ever melty cheese you  have in  your fridge it’s heaven to me.

Soft, Cheesy Polenta
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Soft, Cheesy Polenta
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Ingredients
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • salt and pepper
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter
Servings: people
Units:
Instructions
  1. Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
  3. Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes

For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.

Share this Recipe
Continue Reading

Vanilla Pound Cake

Pound cake derives its name from the original formula from which it was made: one pound of butter, sugar, flour and eggs. Enough to make two loaves. This old-fashioned recipe from my grandma calls for approximately a half pound of each  ingredient and yields one loaf. Feel free to double the recipe. Share or freeze one of the loaves or just eat both of them. No judgement!

Vanilla Pound Cake
Print Recipe
Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Vanilla Pound Cake
Print Recipe
Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Ingredients
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, plus more for the pan 2 sticks
  • 1 cup granulated sugar
  • 5 large eggs room temperature
  • 2 tsp pure vanilla extract
Servings: 9x5 inch loaf
Units:
Instructions
  1. Preheat the oven to 325°F. Butter a 9-by-5-by-3-inch loaf pan.
  2. In a medium bowl, stir together the flour, baking powder and salt.
  3. In a standing mixer bowl, beat the butter until fluffy. Gradually beat in the sugar until blended. Beat in the eggs, 1 at the time, and then add the vanilla. Add the dry ingredients and beat until smooth.
  4. Scrape the batter into the loaf pan and bake until the top peaks and turns golden brown, about 1 hour and 15 minutes. When the cake is done, it will spring back when gently touched and a toothpick inserted in the center comes out clean.
  5. Cool the pound cake in the pan on a wire rack for 10 minutes and then turn the loaf out onto the rack to cool throughly. Slice and serve.
Recipe Notes

Sometimes I like to add the grated zest from an organic lemon for a citrusy burst of flavor or a handful of chocolate chips for extra happiness.

Share this Recipe
Continue Reading

Banana Bread with Bourbon Raisins and Pecans

This banana bread is one of the most delicious I’ve ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent use for those blackened bananas left forgotten on your counter. I have adapted this recipe from one by Nigella Lawson by cutting down on the sugar and butter for a lighter version. This banana bread is adored by my two kids. (Don’t worry about the alcohol from the bourbon, I use it to soak the raisins and it cooks away, although you can instead substitute orange juice or apple juice if you prefer.)

Banana Bread with Bourbon Raisins and Walnuts
Print Recipe
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Banana Bread with Bourbon Raisins and Walnuts
Print Recipe
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Ingredients
  • 3/4 cup raisins
  • 1/4 cup bourbon or dark rum (orange or apple juice can be substituted)
  • 1 -1/4 cup all porpoise flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter melted
  • 1 cup sugar
  • 2 large eggs
  • 4 to 6 small very ripe bananas, mashed (the blacker the better)
  • 4 tbsp chopped pecans
  • 1 tsp pure vanilla extract
Servings: slices
Units:
Instructions
  1. Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
  2. Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
  3. Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
  4. In a large bowl, mix the melted butter and sugar and beat until blended.
  5. Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
  6. Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
  7. Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
  8. Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
  9. Let the banana bread cool in the pan on a wire rack.
Recipe Notes

A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.

Share this Recipe

 

Continue Reading

Banana Bread with Bourbon Raisins and Pecans

This banana bread is one of the most delicious I have ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent reason to make good use all those blackened bananas forgotten on the counter. I have adapted the recipe from a Nigella version, and I cut the sugar and butter quantities for a lighter version. This banana bread is adored by my two kids; don’t worry about the alcohol from the bourbon. I use it to soak the raisins and it cooks away. You can also substitute the bourbon with orange juice or apple juice.

Banana Bread with Bourbon Raisins and Walnuts
Print Recipe
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Banana Bread with Bourbon Raisins and Walnuts
Print Recipe
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Ingredients
  • 3/4 cup raisins
  • 1/4 cup bourbon or dark rum (orange or apple juice can be substituted)
  • 1 -1/4 cup all porpoise flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter melted
  • 1 cup sugar
  • 2 large eggs
  • 4 to 6 small very ripe bananas, mashed (the blacker the better)
  • 4 tbsp chopped pecans
  • 1 tsp pure vanilla extract
Servings: slices
Units:
Instructions
  1. Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
  2. Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
  3. Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
  4. In a large bowl, mix the melted butter and sugar and beat until blended.
  5. Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
  6. Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
  7. Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
  8. Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
  9. Let the banana bread cool in the pan on a wire rack.
Recipe Notes

A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.

Share this Recipe
Continue Reading

Homemade Nut Butters

Making your own nut butter is easy, quick and so GOOD! Try making it with all kind of nuts, roasting them or leaving them raw. My favorite is hazelnut butter, maybe because it could become your base for Nutella! Energy packed on a spoon.

Nut Butters
Print Recipe
Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Nut Butters
Print Recipe
Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Ingredients
  • 1 cup nuts (peanuts, cashews, hazelnuts, almonds, pistachios, etc.)
  • 2-4 tbsp sunflower oil use vegetable oil but not olive oil, the taste would be too overpowering
  • 1-2 tbsp runny honey
  • 1/2 tsp sea salt flakes
Servings: cup
Units:
Instructions
  1. Put the nuts in a food processor and pulse until quite fine. Add a tbsp or two of the oil and process until you get a creamy paste. Add a little oil if you need.
  2. Add the honey and salt and pulse. Add a few more nuts at the end of processing if you want a crunchy nut butter. Store it in the fridge in an airtight container for up to 2 weeks.
Recipe Notes

You can experiment by combining different nuts and adding sunflower seeds, pumpkin seeds or sesame seeds.

Share this Recipe
Continue Reading

Edamame, Fava Beans and Pancetta on Toast

Energy-packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a squeeze of bright lemon juice. I like to pile this satisfying and pleasingly chewy mixture on thick slices of toasted sourdough. Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.


Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.

Edamame, Fava Beans and Pancetta on Toast
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Edamame, Fava Beans and Pancetta on Toast
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients