PUMPKIN CORNBREAD

Serves 6

Don't neglect any canned pumpkin puree leftovers. Make this stupidly awesome and easy sweet treat.

INGREDIENTS

• 1 pack Jiffy Corn Muffin Mix
• 1/3 cup milk
• 1 egg
• 1/3 cup canned pumpkin puree
• 1/4 cup butter

DIRECTIONS

1. blend ingredients as per box instructions, add the pumpkin puree and mix thoroughly

2. pour mixture into greased 8x8 oven proof dish and cook as per instructions
3. slice it up and spread on the butter, enjoy

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PASTA FAGIOLI

Serves 4

Sort of an Italian leftover dish of pasta and white beans, this goes from pantry-to-table in about a delicious 15 minutes.

INGREDIENTS

• 6 bacon strips, diced
• 2 carrots, diced
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 14oz (1/2 can) San Marzano canned tomatoes, crushed
• 15oz can cannellini beans, drained
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed dried red pepper
• 1 cup leftover cooked pasta, whatever type
• 1 1/2 cups chicken broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/4 cup Parmesan cheese, grated
• Extra Virgin Olive oil for garnish

DIRECTIONS

1. Preheat deep large pan on medium/high
2. Cook bacon until golden, for 2 minutes
3. Add onion, carrot and celery, cook for 3 minutes
4. Add tomatoes, beans, broth, Kosher salt, pepper, red pepper and pasta 
5. Turn up heat bring to boil, then reduce heat to simmer, cover and cook for 10 minutes
6. Garnish with parsley, top with Parmesan and drizzle of EVOO

VEGETABLE BENEDICT WITH SRIRACHA HOLLANDAISE

Serves 2

You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.

INGREDIENTS

• 1 large green heirloom tomato, thickly sliced
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 6oz fresh spinach
• pinch garlic powder
• 2 eggs
• 1 tablespoon vinegar 
• Challah Bread, thickly sliced

Hollandaise

• 3 egg yolks
• 1/2 lemon, juice
• 8 tablespoons melted butter
• 1-2 teaspoons Sriracha
• pinch Kosher salt 

DIRECTIONS

1. Preheat broiler to high
2. Simmer water in medium pan add vinegar 
3. Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes 
4. Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
5. In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
6. While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
7. Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!

SPINACH, RICOTTA & FETA SOUFFLÉ

Serves 4

This Greek inspired side dish is a most delicious light and puffy soufflé. 

INGREDIENTS

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 lb spinach leaves
• 3/4 cup ricotta cheese
• 1/2 cup feta, crumbled
• 2 eggs, beaten
• 1/2 teaspoon red pepper flakes
• Kosher salt and pepper

DIRECTIONS

1. Preheat oven to 375
2. Heat oil in a large pan or wok and cook onion until softened, about 3 minutes then add garlic & cook for another minute 
3. Add spinach to wok and cook until fully wilted and no more moisture remains - about 5 minutes
4. Put in a large bowl with both cheeses, red pepper flakes and eggs - season well with salt & pepper
5. Mix well to combine everything and pour into greased 8" cast iron pan or oven proof dish
6. Cook for 40 minutes, or until puffy and beautiful
7.  Οπα!

GOAT CHEESE & GARLIC POTATOES

Serves 6

This dish is not just delicious & easy, but also a great switch up from the norm. The perfect side to a juicy steak. Make em and love em!

INGREDIENTS

• 2lbs Yukon Gold Potatoes (or similar), sliced about 1/8 inch thick (I used a mandolin)

• 1 cup heavy cream

• 1 cup 2% milk

• 3 cloves garlic, crushed

• 1 bunch green onions, chopped

• 4oz goat cheese

• Kosher salt

• Fresh ground pepper

DIRECTIONS

1. Preheat oven to 400

2. Slice potatoes and put in a large bowl of cold water to keep from turning brown

3. Combine cream, milk, garlic, green onions and goat cheese, season well with salt & pepper - mix well.

4. Drain potatoes, add to the cream mixture and combine thoroughly / try to keep them from sticking together.

5. Pour into a 9x 13 oven proof dish

6. Cook for 1 hour or until gorgeous and you can't stand it anymore. Let sit 5 to 10 minute before serving.

TIP: If you want to make this the day before you need them, after cooking just let cool then cover and refrigerate. Then cover with foil and bake about 45 minutes at 250 to reheat.

Tomato Sauce Poached Halibut

Stupidly simple (like me) and so delicious.

Makes 4 servings

INGREDIENTS

• 2 cups Tomato Sauce, see recipe
• 2 tablespoons capers
• Four halibut fillets, about 4 ounces each

DIRECTIONS

1. Put sauce & capers in a small pot (but large enough to hold the fillets) and bring to a low simmer
2. Add fish, cover and cook until just getting firm, 8 to 10 minutes
3. Serve.

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BAKED CHEESY RATATOUILLE

Serves 4

The reason for having a really good tomato sauce at the ready is way obvious with this crazy good little baked vegetable dish.

INGREDIENTS

• 2 tablespoons olive oil
• 1 red pepper, 1/2'' diced
• 10 asparagus spears, 1'' pieces
• 1/2 large red onion, 1/2'' diced
• 1 japanese eggplant, 1/2'' semi circles
• 1 zucchini, 1/2'' semi circles
• 1 large garlic clove, crushed
• 2 cups my homemade tomato sauce
• 1 large mozzarella cheese ball, sliced
• Kosher salt and pepper for seasoning

DIRECTIONS

1. Pre-heat broiler
2. Heat oil in wok on med/high, throw in red pepper, asparagus, red onion, eggplant cook for 7 minutes, keep it moving regularly
3. Add zucchini and garlic cook for 2-3 minutes, season with Kosher salt and pepper add dash of oil
4. Heat homemade tomato sauce in separate pan, add cooked vegetables
5. Layer mixture into cast iron skillet or oven proof dish, top with the cheese
6. Cook under the broiler (about 5 inches from heat) for 5 minutes or golden and bubbling. 

Everyday Tomato Sauce

Makes about 2 cups

Whether you use this for pasta, spooning on top of a poached egg or dipping crispy raviolis into - just make it. 

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 large cloves garlic, minced

• One 28-oz can whole peeled tomatoes

• 2 tablespoons tomato paste

• 2 tablespoons balsamic vinegar

• 1/4 - 1/2 teaspoon red pepper flakes - hey, if you like it hot - make it hot

• 1 tablespoon sugar

• 1 tablespoon dried oregano

• Kosher salt and pepper to taste - and don't be shy about the salt for sure

Directions

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes

2. Add garlic and cook another minute or so - just until fragrant

3. Add tomatoes, squishing each one with your hand to break it up as you add it - if using your hand is an issue break them up with a spoon but hey this is cooking so deal with it junior

4. Next put in tomato paste, balsamic vinegar, red pepper, sugar and oregano

5. Stir really well, combining everything

6. Add salt and pepper to taste

7. Bring sauce to a boil, then turn down heat and let simmer about 30 minutes

8. Serve on everything - pasta (of course) eggs, polenta, pizza, grilled bread, chicken...did I say everything?

Teriyaki Mushroom Mushroom Burger

Makes 4 burgers

I shot a show at the San Diego Zoo – wait, make that ‘world famous’ San Diego Zoo.  I felt like cooking with anything 'meat' would have been in poor taste and my sister in law Cheryl suggested I make something with Portobello mushrooms cuz they taste meat-like but aren't.  So I did…and I loved it and you will too.  

INGREDIENTS

• 1 pound sliced mushrooms
• 4 Portobello mushrooms, the big guys right?
• Olive oil
• 1/3 cup teriyaki sauce
• 4 whole wheat buns
• 8 slices Monterey jack cheese
• 2 ripe medium tomatoes, cut into 8 slices
• Mayo

DIRECTIONS

1. Put sliced mushrooms in a pan and cook over medium heat until softened – add teriyaki sauce, mix and turn off heat
2. Heat grill to medium/high
3. Lightly oil Portobello’s, place on grill & cook 3 - 4 minutes on each side until softened, add 2 slices of cheese to each mushroom – and put the buns on the grill
4. While cheese melts and buns toast – heat the teriyaki mushrooms
5. On the bottom buns once toasted, put some mayo and a little teriyaki and mix, top with tomatoes, Portobello’s and then the sliced mushrooms and the top bun

Gochujang Salad Dressing

Serves 4

Take a step away from your salad-dressing-comfort-zone, I really think this will become a new favorite, like has become mine.

Ingredients

• 1 head romaine lettuce
• 1/2 english cucumber
• 20 baby orange tomatoes (from Speciality Produce, or regular baby toms are ok)
• handful sugar plum tomatoes
• 1/2 cup english peas, raw
• Dressing:
• 1/4 cup sour cream or plain greek yogurt
• 1 garlic clove, crushed
• 1 tablespoon soy
• 1/2 teaspoon sesame oil
• 2 teaspoon rice wine vinegar
• 1 1/2 tablespoons Gochujang (Korean Red Pepper Paste)
• pinch kosher salt
• freshly ground pepper

Directions

1. In a large bowl, add quartered and thickly chopped romaine lettuce.
2. Remove skin from cucumber, cut lengthways and slice thickly, add to bowl. Add orange tomatoes whole. Slice baby sugar plum tomatoes. Add peas.
3. In another bowl mix up your salad dressing and pour over salad, toss until all evenly coated.
4. Done.

Grilled Corn, Onion & Goat Cheese Quesadilla

Makes two 8 inch quesadillas

You've got the juicy crunch of the corn, the beautiful sweetness of the onion and the not too melty tangy goat cheese... what can I say?

Ingredients

• 2 tablespoons olive oil
• 1 ear corn, husk removed
• 1 medium red onion
• 8oz goat cheese crumbles
• 1/2 teaspoon red chili flakes
• 1 pinch Kosher Salt
• 4 - 8 inch tortillas

Directions

1. Have your grill ready on medium heat.
2. Peel onion and slice into 1/2 rounds
3. Lightly brush red onion and corn with olive oil and place on grill
4. Cook until well marked on both sides - the onion shold take about 7 minutes, and the corn about 25
5. Cut kernels off the corn and dice onion
6. Put both in a bowl with goat cheese, red pepper flakes and salt
7. Cover two tortillas with 1/2 the mixture then top with other tortillas - press down
8. Gently place on the grill, cook for 2 minutes, then turn 90 degrees, then flip over and do same to other side
9. Cut into wedges and enjoy.

Pasta with Zucchini & Sausage

Ingredients

• 3 medium zucchini
• 3 links sausage: Chicken & Feta, Spicy Italian (any type you like)
• 3/4 pound pasta, something short like penne
• 1/3 cup olive oil
• 2 Tablespoons red wine vinegar
• 1 large clove garlic, minced
• 1 teaspoon dried oregano
• Juice of 1/2 lemon
• 1/3 cup chopped parsley
• Kosher salt & freshly ground pepper

Directions

1. Slice zucchini in 1/4 inch lengths, oil lightly and grill until well marked but still firm - remove and slice into bite size pieces.
2. Cook sausages, and slice into 1/3 inch diagonal pieces - keep warm.
3. Combine oil, vinegar, garlic, oregano, lemon, parsley, salt & pepper - mix well and set dressing aside.
4. Cook pasta one minute less than package directions. Drain well and mix in a large bowl with zucchini, sausage & dressing - serve.

White Bean Crostini

Serves 8

Perfect super fast appetizer to feed everyone at a moments notice.

Ingredients

• 1 french stick, sliced
• 1 can white beans, strained and rinsed
• 3 spring onions
• 1/2 red pepper
• 2 tablespoon olive oil
• generous pinch salt
• pinch of chili flakes
• 2 garlic cloves, peeled and chopped

Directions

1. Pre-heat your broiler to high, grill the baguette slices, on both sides
2. Throw everything else in the processor, and blend until smooth
3. Generously spread on the bread and drizzle with olive oil and garnish with green onions.

THE BEST 'NO MAYO' POTATO SALAD

Serves about 6-8

This is perfect summer food & goes stupidly well with this Spicy Dijon Maple Chicken

1.5 pounds baby or pee wee or small potatoes - I used purple, red & yellow, but one color is all good

3 celery stalks, diced

1/4 cup chopped curly parsley

2 tablespoons fresh dill, finely chopped

10 ounces bacon, cooked and chopped

3 tablespoons honey

3 tablespoons Dijon mustard

2 cloves garlic, minced

Juice of 1 lemon

6 hard boiled eggs, diced up medium

Kosher salt and fresh ground pepper

• Cook potatoes in boiling water until soft enough for a fork to pierce easily

• Drain, run cool water over them, and when cool enough to handle Halve the smaller ones and 1/4 the larger ones - put in a large bowl

• Add celery, parsley, dill and and bacon

• Combine honey, mustard, garlic, lemon juice, salt & pepper to taste - mix well and add about half to salad stir through to combine

• Then add the eggs, and gently mix them in gently, add more of the dressing if you like

• Serve

Roasted Poblano Soup

Makes 4 to 5 cups-ish

This is just amazingly good. Kelly says it’s her favorite soup…EVER

3 pounds poblano/pasilla peppers (about 5 or 6)

1 tablespoon oil

1 tablespoon butter

1 small white or yellow onion, diced

2 cloves garlic clove, minced

2 1/2 -3 cup chicken broth

Kosher salt & fresh ground pepper

Diced avocado, chopped green onion and cilantro for garnish

• Place peppers on a baking sheet and broil until blackened all around, or put on top of a gas burner on your stove - you'll have to turn them a couple times. Or you could put them over your stove's open top and keep turning until blackened all around

• While they blacken, heat oil and butter in large deep skillet, cook onions about 5 minutes until softened

• When black, put the poblanos in a paper bag, or in a bowl and cover with foil or cling film for 15 minutes to steam

• Peel off blackened skin, remove stem and seeds and rough chop and add to the onions with the garlic

• Stir until fragrant then put in a blender and blend until smooth

• Put back into the pan/pot and add broth until it’s at the thickness you like - heat through

• Serve in a bowl with the avocado, green onion and cilantro

• Boom…hell yes beotches!!!

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Caprese Grilled Cheese

Makes 2 sandwiches

What’s not to like? We take all the wonderfulness of a caprese salad but turn into a grilled cheese with a little garlic aioli to go with it. I’m in love…

Ingredients

• 1/3 cup mayonnaise
• 2 cloves garlic, minced
• 4 leaves fresh basil, finely chopped
• Juice of 1/2 lemon
• Salt & pepper, to taste
• 4 slices Sourdough (or any white bread with a good crust)
• 1 large fresh mozzarella ball, sliced
• 1 large tomato, sliced
• 2 tablespoons butter

Directions

1. Combine mayo, garlic, chopped basil and lemon juice, mix well and set aside
2. For each sandwich, generously spread the aioli on 1 slice
3. layer on mozzarella, tomato, more mozzarella and top with other slice of bread
4. Butter the top, then place face down onto medium hot grill pan and cook until golden brown
5. Butter the top, flip and cook until golden
6. Slice and serve, enjoy!

 

Wonton & Noodle Soup

Serves 2

If a Jewish & Chinese grandmother got together and made a feel-good soup, this would be it.

Ingredients

• 4 cups chicken broth

• 1" fresh ginger, thinly sliced

• 3 cloves garlic, crushed & roughly chopped

• 6 green onions, white & light green parts cut in one inch lengths, with the dark green parts chopped finely for garnish

• 6 frozen chicken pork or chicken pot-stickers

• 4 baby bok choy, root end cut off & leaves separated

• 1 pack instant ramen noodles (discard the seasoning pack, don’t need it)

• 1 tablespoon soy sauce

• 1 teaspoon sesame chili oil

Directions

1. Bring broth, ginger, garlic & green onions to a simmer in a medium sized pot - simmer 5 minutes

2. Add pot-stickers and cook for 5 minutes, then add noodles and bok choy

3. Cook until noodles are softened, then stir in soy

4. Serve with a drizzle of chili oil and green onion

Artichoke & Alouette Dip

If I can get down to 1-ingredient recipes some day, I'll be very happy. But until then, this simple and delicious little 2'er will have to suffice.

Ingredients

• 1 can artichoke bottoms
• 1 6.5 oz tub of Alouette Garlic & Herb Cheese spread

Directions

1. Preheat oven to 350
2. Drain artichokes and chop fine
3. Place in a bowl and mix well with Alouette
4. Put in small ovenproof bowl, and bake uncovered for 20-25 minutes
5. Serve with crackers or toasted pitas

Roasted Potatoes

Serves 4 to 6

This rules - enough said.

Ingredients

• 1 1/2 pounds small red potatoes, quartered
• 3 tablespoons fresh rosemary - or 2 dried
• 5 cloves garlic, crushed
• 1 cup baby red onions, peeled or1/2 large red onion cut into a big dice
• 1/2 cup crumbled feta cheese
• 2-3 tablespoons olive oil

Directions

1. Pre-heat oven to 400
2. Put potatoes, garlic, rosemary and onions in a large bowl
3. Add olive oil and mix well
4. Place on baking sheet and bake until brown and crispy - about 30 minutes, but don't burn
5. Remove from oven, place on serving tray or plates and sprinkle with feta and more rosemary
6. Sit back and enjoy the praise!

Potato Soup

I'll be the first to admit that potato soup sounds boring. But this one isn't. The red onions help it taste great, plus it's way fun because your guests get to customize it themselves with a choice of cool toppings. Think baked potato - but way better. It's so good, just serve a salad with it and you're done.

Ingredients

• 2 big baking potatoes, peeled and diced
• 1 large red onion, diced
• 3 cups chicken broth, diced - just kidding
• 2 tablespoons butter
• 1 1/2 cups whipping cream
• 1/2  teaspoon cayenne
• 3 tablespoons fresh chopped parsley
• Kosher salt & fresh ground black pepper

Directions

1. Put potatoes in large pot, cover with chicken broth and simmer until soft, about 15 minutes
2. While it cooks, saute onions in butter and cayenne until softened
3. Add about 3/4 of the onions to the pot along with the whipping cream and parsley
4. Continue cooking the remainder of the onions until crispy and blackened - but not burnt
5. Simmer soup on low about 5 more minutes until it thickens a bit
6. With back of large spoon, mash some of the potatoes in the pot while it's simmering (this will help to thicken) - season well with salt & pepper
7. When the soup is the thickness you want, serve in bowls with a selection of the following toppings - add any and all you'd like:

• Crispy bacon pieces (if I said bits, you might buy those crappy artificial ones and I'd be mad)
• Thinly sliced green onions
• Croutons or even crouton remnants - from the bottom of the box
• Crispy thin Asian noodles
• Shredded cheese - cheddar works nicely
• Any hot sauce you like
• Diced leftover chicken, turkey, steak, pieces of a leftover broken up burger
• Anything else you can think of - just look in the fridge

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