All posts filed under: Recipes

Israeli Couscous Sweet & Savory

I adore couscous in all its various sizes, but I really think the Israeli style which features a nice large round ball of semolina goodness, is definitely my fave. It’s got a great mouth feel and soaks up all sorts of flavors. Here is a super-easy, very flavorful approach to prepping couscous to go with my Moroccan Chicken or other middle eastern recipes. INGREDIENTS 2 cups couscous 2 tablespoons butter/ghee/coconut oil 1 minced shallot 1 cinnamon stick 1 bay leaf zest of 1 lemon fresh parsley 1/4 cup golden raisins 1/4 cup pine nuts salt   STEPS Start by melting the butter or ghee (clarified butter) (or a vegan fat like coconut oil if you prefer) in a medium-sized pot. Once the fat is melted, sautee a small diced shallot until softened, then toss in the couscous, and gently swirl the couscous around so that it gets a little golden and toasty. Once that’s done, add a cinammon stick, bay leaf, a pinch of salt, zest of one lemon, and 4 cups of chicken broth or water …

Killer Banana Bread

So, having a few bananas getting to the point where they were almost beyond redemption – so ripe the skin has darkened and thinned out – is the perfect opportunity to magically turn it into a delicious banana bread. Ingredients: 1 cup of ripe bananas, mashed 3 tablespoons sour cream or whole plain yogurt 2 tablespoons ground flaxseed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon of high quality vanilla extract 1 cup brown sugar (or sub your preferred sweetener) 1 cup all purpose flour 2/3 cup whole wheat flour 1 stick unsalted butter (European style butter preferred such as Plugra or Kerrygold) Optional Add-Ins: 1 cup mini bittersweet chocolate chips, or toasted & chopped up pecans or walnuts Steps: Preheat oven to 350 degrees (180 Celsius) In a medium bowl mash bananas, add dairy and vanilla In a separate bowl, sift the flours, flaxseed, salt, baking powder and baking soda In the mixer using a paddle, cream the butter, then add the brown sugar until fully incorporated and somewhat …

Freshly Homemade Ricotta Cheese

Warning: Once you have made this ricotta cheese, you won’t be able to buy store-bought ricotta again. There is just no comparison. This cheese is so delicious and so simple to make. You will need to have a fine mesh strainer and cheesecloth handy. Ingredients 3 cups of whole milk – I recommend buying the best organic glass bottled milk you can find 1 cup of heavy cream – ditto for the cream Pinch of salt Juice of 1 lemon – this must be a regular lemon and NOT a meyer lemon – meyer lemons do not have the acidity to break the milk into curd and whey. Steps Warm the milk and cream and salt in a nonreactive pot over medium high; stir until you reach a simmer. Do not boil the milk mixture. Once the mixture has reached simmer; turn off the heat, and add the juice of one lemon. Stir as the mixture separates into the whey (liquid) and curd (cheese). Let the mixture sit for a few minutes. Meanwhile, set up …

Springtime Strawberry Sorbet

This is a super-simple sorbet recipe that packs a big fruity flavor punch. Drizzle some warm chocolate sauce on top and you have a refreshingly  satisfying dessert. Credit for the original recipe goes to @DavidLebovitz and his book “The Perfect Scoop.” Ingredients: 2 punnets of strawberries 1/4 cup sugar 1 tspn lemon juice 1 tspn vodka – alcohol is optional but helps to alter the freezing level and iciness of the sorbet. pinch of salt Steps: Let the sliced washed berries macerate with the sugar in a bowl for an hour.  Then toss the berries and the puddle of juices into your blender. Add the lemon juice and the teaspoon of vodka and pinch of salt, and process until its completely smooth. Chill the strawberry puree in the fridge for a minimum of an hour, then churn it in your ice cream maker until its a frozen slushy consistency. Store in freezer to harden.

Crispy Roasted Kale Chips

Kale is admittedly still trending as a superfood. In our house, the kale recipe that everyone embraced is this one: the simple, roasted kale chip. The ingredients are simple: 1-2 bunches of kale (you can use green, red, lancinato – whatever looks good at the market); a couple of glugs of high quality evoo, and kosher salt or a nice finishing salt (I love Maldon, the french sea salt).   Start by preheating the oven to 350. Strip the leaves from the tough, fibrous stems of the kale and then rinse and spin dry the kale in your lettuce spinner. You need to get the kale really dry before laying it on a baking sheet. Add the glugs of evoo and give the kale a nice massage with your hands. Then sprinkle the salt over the kale and give it a quick toss to incorporate salt into the leaves many nooks and crannies. Place the kale in the oven. Total cooking time can be from 15-20 minutes; after 10 minutes, turn the kale over with …