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Roasted Broccoli Florets with Toasted Breadcrumb Gremolata
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Roasted Broccoli Florets with Toasted Breadcrumb Gremolata

My husband loves the idea of vegetables. He loves to eat them when they are disguised.
I was not sure he would eat these but he cleaned the plate. The roasting brings out a sweet nuttiness and these make a wonderful side dish to anything! This was adapted from the New California Cookbook. Full disclosure: I actually used a brioche hot dog bun for the breadcrumbs and it was fabulous.

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Ingredients

  • 4 tablespoons olive oil, divided
  • 1 shallot, chopped
  • 1 cup coarse fresh breadcrumbs made from crustless French bread
  • 2 teaspoons grated lemon peel (optional)
  • 1  broccoli crown, stems removed, tops cut into florets
  • 2 tablespoons fresh lemon juice

Directions

  1. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add shallot; sauté until beginning to brown, about 2 minutes. Add breadcrumbs; toast until golden, stirring frequently, about 3 minutes. Transfer mixture to small bowl. Mix in lemon peel. Season to taste with salt and pepper.
  2. Preheat oven to 425°F. Toss broccoli with remaining 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until stems are crisp-tender and lightly browned, about 20 minutes. Sprinkle with lemon juice. Transfer to serving bowl. Sprinkle gremolata over and serve.

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Fudgy Cocoa Brownies
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Fudgy Cocoa Brownies

If you are looking for an easy cooking project for the kids, or just want to eat some brownies, these are super easy. You can make this using 1 bowl. My husband ate about 4 after they came out of the oven… Inspired by a recipe from Cafe delights.

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INGREDIENTS

  • 1/2 cup unsalted butter, melted and HOT
  • 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
  • 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 Tbsp Peanut butter (optional)
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

INSTRUCTIONS

    • Preheat oven to 350°F (175°C).
    • Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
    • Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in color (another minute).
    • Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
    • Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
    • Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
  • Remove and allow to cool to room temperature before slicing into 16 brownies.
Challah Bread
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Challah Bread

I love bread in all shapes and forms. I have always wanted to make this bread but was a little intimidated by the braiding.. BUT finding my self at home, as with everyone else, I thought I would give it a try. My braid needs work but I was really happy with the results. So much easier than I expected and this bread is SO good. Similar to brioche in texture. Makes great toast and french toast or bread pudding!!! Thank you to my friend Gloria who gave me Ina Garten’s book “Cooking for Jeffrey.

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Ingredients

1 cup warm (115 degrees F to 120 degrees F) water

2 (1/4-ounce) packages active dry yeast

1/2 cup sugar

1/4 teaspoon saffron threads

3 extra-large eggs, at room temperature

1 extra-large egg yolk, at room temperature

5 1/2 to 6 cups all-purpose flour

1 tablespoon kosher salt

1/4 pound (1 stick) unsalted butter, diced, at room temperature

Vegetable oil

1 extra-large egg beaten with 1 tablespoon water, for egg wash

 

Directions

  1. Warm the bowl of an electric mixer fitted with the dough hook by rinsing it with hot water. Pour the warm water into the bowl (be sure it’s at least 110 degrees F when it?s in the bowl) and mix in the yeast, sugar and saffron. Allow to sit for 5 minutes, until it starts to froth, which tells you that the yeast is active. Add the eggs and egg yolk and mix on low speed. With the mixer on low, gradually add 4 1/2 cups of the flour, scraping down the bowl as you go. With the mixer on low, add the salt and butter, then slowly add between 1 and 1 1/2 more cups of the flour, mixing on low for about 5 minutes and continuing to add a dusting of flour to the bowl but only enough so the dough doesn’t stick to the bottom of the bowl. The dough will be soft and a little sticky.
  2. Turn the dough out onto a floured board and knead it by hand for a full 2 minutes. Roll the dough into a ball with the smooth side up. Brush a large bowl with vegetable oil and place the dough in the bowl, smooth-side down. Roll the dough around to cover it with oil, then turn it smooth-side up, making sure the entire dough is covered with oil to prevent a crust from forming. Cover the bowl with a clean dry kitchen towel and allow to rise in a warm place for about 2 hours, until doubled in size.
  3. Punch the dough down lightly and turn it out onto an unfloured cutting board. With a sharp knife, cut the dough into 4 equal pieces. Line a sheet pan with parchment paper. Turn the first ball of dough smooth-side up and roll it into a cylinder. Roll the dough into a rope 17 inches long and lay it seam-side down on the parchment paper. Repeat for the other 3 balls of dough, laying them side by side on the parchment paper.
  4. To braid the dough, pile one end of the ropes on top of each other and pinch them together and under. With the pinched end away from you, take the far right rope and move it left over 2 ropes. Then take the far left rope and move it right over 2 ropes. Continue taking alternate ropes and laying them over 2 ropes until you?ve braided the entire bread. Pinch the ends together and fold them under. Cover the bread with a clean dry kitchen towel and allow it to sit in a warm place for 45 to 60 minutes, until doubled in size.
  5. Meanwhile, preheat the oven to 350 degrees F. Place an oven rack in the lower third of the oven. Brush the bread thoroughly with the egg wash and bake for 35 to 40 minutes, until the outside is browned and it sounds hollow when you tap the bottom. Place the challah on a baking rack and cool completely.

Cook’s Note

To make ahead, bake the challah, cool completely, wrap tightly and refrigerate for up to 3 days or freeze for up to 4 months.

Hot Cross Buns
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Hot Cross Buns

I have been trying to recreate the hot cross buns that my mom misses from living in Connecticut. These came close. Since we are social distancing I will not make them this year… I don’t need to be around this many of them by myself! Wonderful fresh out of the oven with tea. 

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Ingredients

  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 1/2 packages yeast
  • 4 – 5 cups flour
  • 1 cup whole milk
  • 1/2 cup butter
  • 1 egg
  • 1/2 cup raisins
  • 1 egg yolk
  • 1 tsp water

Icing

  • 1/2 cup confectioners’ sugar
  • 1 Tbs of milk
  • 1 Tbsp butter, softened
  • 1/2 tsp lemon juice

Directions

In a large bowl, combine sugar, salt, yeast and 1 cup of flour. In large saucepan over low heat, slowly heat milk and butter until very warm (120-130 degree). Butter does not need to melt. With mixer at low heat, gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 minutes more; beat 2 minutes more, occasionally scraping bowl with rubber spatula.

Beat in eggs and 1 cup of flour; continue beating 2 minutes, occasionally scraping bowl.

With spoon, stir in additional flour, about 2 cups, to make a soft dough.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Shape into a ball.

Turn over in greased bowl to grease top. Cover; let rise in warm place until dough is doubled, about an hour.

Punch dough down. Grease a 13 x 19 baking pan. Knead raisins into dough. Divide dough into 12 pieces, shape into balls; place evenly into pan. Cover with towel; let rise in warm place, away from drafts, until doubled, about 1 hour. Preheat oven to 350 F

In small bowl, combine egg yolk with water. Brush buns with egg yolk mixture. Bake buns 30 minutes or until brown.

While buns are cooking, prepare icing. In a small bowl combine ingredients, beat until smooth.

Remove buns from oven and let cool slightly on rack. Make icing cross on buns. Serve warm

 

 

 

 

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Mediterranean Orzo Chicken

Since I have been limiting my trips to the grocery these days due to the pandemic I have put together some easy meals. This is for anyone who might want a quick and healthy dinner. We warmed this up the next night.

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Ingredients

  • 4 chicken thighs, grilled (or packaged cooked)
  • 1 zucchini, sliced into quarters
  • olive oil for frying and for tomatoes
  • 1 package of mushrooms, sliced
  • 1 package grape tomatoes, cut in half and roasted
  • Grilled artichoke hearts in oil, canned or frozen
    (I used Trader Joe’s but marinated in the jar is good also)
    drained and reserve the oil
  • Half a package or orzo, cooked
  • Olive oil from artichokes (or add regular olive oil to taste)
  • herbs, fresh or dried (oregano, thyme, basil)
  • parmesan cheese

Preparation

  1. Grill chicken (or use packaged) and slice, set aside.
  2. Preheat oven to 350. Line a baking sheet with foil, place halved grape tomatoes on sheet and drizzle with olive oil and sprinkle with salt. Roast at 350 for 20 minutes.
  3. Heat olive oil in frying pan and add zucchini, sauté until tender.
  4. Add roasted tomatoes, mushrooms and artichokes and stir until combined
  5. Add cooked orzo, chicken, herbs and drizzle with reserved olive oil from the artichokes.
  6. Sprinkle with cheese and combine.

Note: just about any vegetables will do, squash, red pepper, eggplant, onions… You don’t have to roast the tomatoes but I like the sweetness it adds.

 

Chicken Curry with Cauliflower “Rice”
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Chicken Curry with Cauliflower “Rice”

A lot of people are in the same boat as me, limiting my trips to the grocery store and trying to come up with interesting, healthy meals with what is on hand. I had a jar of Trader Joe’s Masala simmer sauce and cauliflower so I was ready to go. You can also use frozen or fresh “riced” cauliflower if you want to make it even easier.

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Ingredients

  • 1 package of boneless, skinless thighs
  • 1 jar of Masala Simmer Sauce
  • 1 head of cauliflower, core removed and roughly chopped (or package of riced)
  • 10 small carrots, roughly chopped
  • 1 onion, thinly sliced
  • 1/2 cup of golden raisins
  • olive oil for frying

Preparation

Place chicken thighs in a greased baking dish and add half a jar of the simmer sauce. Roast chicken thighs until tender.

In a food processor add cauliflower and pulse until riced. Set aside. Add carrots and pulse until roughly chopped.

In large pan add oil and heat. Add onion and sauté until golden and beginning to caramelize. Add carrots and stir a few minutes. Add cauliflower and stir until tender. Add golden raisins and half jar of curry sauce. Stir until all ingredients are combined and simmer.

Put “rice” in a bowl and top with sliced chicken thighs.

 

Corn Spoon Bread
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Corn Spoon Bread

This is a wonderful and addictive side dish. I served it for Thanksgiving and it was so easy. It would also be wonderful with easter ham. It is made in the crockpot so no need to take up room on the stove or in the oven. Also warms up well (if any is leftover!).

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Ingredients

 

  • 1 package cream cheese, softened
  • 2 Tbsp sugar
  • 2 large eggs, beaten
  • 1 cup 2% milk
  • 2 Tbsp butter, melted
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups frozen corn
  • 1 can cream style corn (14 oz)
  • 1 cup yellow cornmeal
  • 1 cup Monterey Jack cheese

In a bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, pepper until blended. Stir in remaining ingredients.

Pour into greased 3 Quart slow cooker. Cover and cook on low for 4 hours or until a toothpick comes out clean.

Blue Corn Pancakes
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Blue Corn Pancakes

I had blue corn pancakes at the La Fonda hotel in Santa Fe. My husband took us for our second anniversary and I fell in love with the food, scenery and culture. These are a bit heavier than regular pancakes, a combination on savory and sweet. We returned last year for a visit and I remembered how much I enjoyed them. You can order blue corn on Amazon. Bob’s red mill also has blue corn.

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  Fold in pine nuts.

  

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Colcannon

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Comfort food, no doubt about it. I thought about adding some cheese… This makes a great side dish.

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INGREDIENTS

5 medium Yukon Gold potatoes (about 1¾ pounds)
Kosher salt
6 tablespoons unsalted butter, divided
1 onion, thinly sliced
2 garlic cloves, thinly sliced
2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided
1 1/2 cups milk
¼ cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced

DIRECTIONS

Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.

 

Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and onions are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.

 

Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.

 

Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter

Irish Soda Bread
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Irish Soda Bread

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My mother made this on St Patrick’s day every year. My father LOVED this holiday. This bread is super easy – no yeast involved- Super quick- no rising time and could make a fun baking project these days with everyone stuck at home. A Home Ec project ready to go. I got this recipe from Sally’s Baking Addiction. I was trying to take photos while putting the dinner together so they are not great but the bread is delicious! This is wonderful toasted the next day for breakfast!!!

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Ingredients

1 and 3/4 cups  buttermilk*

1 large egg

4 and 1/4 cups all-purpose flour (plus more for your hands and counter)

3 Tablespoons granulated sugar

1 teaspoon baking soda

1 teaspoon salt

5 Tablespoons unsalted butter, cold and cubed*

1 cup golden or dark raisins

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.

Transfer the dough to the prepared pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.

Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

 

*Buttermilk is key to the bread’s flavor, texture, and rise. If you don’t have any buttermilk on hand, you can make a homemade “DIY” version. Whole milk or 2% milk is best. Add 1 Tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 and 3/4 cup. Whisk together, then let sit for 5 minutes before using in the recipe.