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Pistachios and Herbs Roasted Rack of Lamb
This pistachio and herbs rack of lamb is absolutely delicious and easy to make. I suggest you ask your butcher to French down the racks, so there is no fat or silver skin left – making them extremely tender, lean and juicy. The racks are easy to prepare and they roast in about 20 to 25 minute in a hot oven, the herbs and pistachios will flavor the meat beautifully making this a show off Easter meal.
Recipe by Silvia Baldini
Ingredients
- 4 cloves garlic, peeled
- 1/2 cup (packed) fresh mint leaves
- 1/2 cup (packed) fresh parsley leaves
- 1/2 cup shelled pistachios
- 1/2 cup toasted bread crumbs
- 1 medium grated lemon zest
- 6 tablespoons extra virgin olive oil
- 2 tablespoons sea-salt
- 2 tablespoons ground black pepper
- 4 tablespoons Dijon mustard
- 3 1- to1 1/4 pound well trimmed racks of lamb
Servings: servings
Instructions
- Combine the garlic, the mint, the parsley, the pistachios, the bread crumbs and the lemon zest in a food processor. Blend until the garlic is finely chopped. Add 4 tablespoons oil and blend until a coarse paste forms. Transfer half of herb paste to small bowl and reserve
- Sprinkle each lamb rack generously with salt and pepper. Preheat the oven to 450°F. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Place 1 lamb rack, meat side down, in the skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Cool off for a couple of minutes.
- Spread the Dijon mustard evenly over the lamb, then spread the herb and pistachio paste over the lamb racks. Place on to a lined baking sheet, meat side up.
- Roast the lamb until a meat thermometer inserted into the center of the lamb registers 130°F for medium-rare, about 20 minutes. Transfer the lamb to a platter. Let it stand 15 minutes. Mix any pan juices into the reserved herb paste. Cut the lamb between the bones into individual chops. Serve with the herb and pistachio sauce.
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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.
4 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
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
Instructions
- 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.
- Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
- 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.
- 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.
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Food Science For Girls
I have a badass little daughter. She loves science, math, singing songs from Matilda the musical, unicorns and all things rainbow. I’m fond of cooking and since cooking is also a science, we teamed up for her school fair project. I knew she had her eyes on the rain and clouds experiment so after some digging in our pantry we managed to turn a tin of spun sugar in to fluffy clouds and butterfly pea flowers tea in to pretty rain. We filled the glass with bright yellow lemonade, we topped the lemonade with a cloud of spun sugar and we poured the hot blue tea on to the sugar. We wanted to prove that as a cloud gets full of water or mass, the water has to go somewhere and will break through the cloud and start to fall to the ground. As we poured our hot tea over the spun sugar cloud, we watched the sugar/cloud disappear and change its composition; we were mesmerized by the blue tea slowly dripping like rain in the yellow lemonade and then turning in to a lovely and might I add, yummy rainbow. The cotton candy will melt and the lemonade will react with the tea and change color. The color of the butterfly pea flower tea changes depending on the pH of whatever it’s mixed with. That, dear ladies, is culinary science! If you add, as suggested by one of the parent at the fair, a generous shot of vodka, its’ also a mother’s helper.
Our cloud was not the only disappearing act. Last week our administration revealed the budget outline known as the skinny budget. The cuts in the proposed educational budget are fast and furious; among other debilitating cuts, they include eliminating support for after-school programs and teacher professional development. If science, and the dreams of your children are important to you, download this handy pocket-sized action guide and get to work on your next project. Your kids can help you writing postcards while sipping on rainbow tea(the non alcoholic one, that is). #RESIST
Rainbow Tea
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Ingredients
- 4 cups water
- 1/4 cup butterfly pea flowers tea available at whole foods and online
- 4 cups lemonade
- white cotton candy
Servings:
Instructions
- Boil the water for the tea. Rinse the butterfly pea flowers with a couple of spoon of hot water. Place the rinsed flowers in to a tea pot and pour the boiled water on the flowers. Infuse the flowers with the water for a couple of minutes.
- Divide the lemonade in to four heat-resistant tall glasses. Top the glasses with a generous cloud of cotton candy.
- When ready to serve, slowly pour the hot tea on the cotton candy. The cotton candy will melt and the lemonade will react with the tea and change color. The color of the butterfly pea flower tea changes depending on the pH of whatever it's mixed with. Have fun!
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Little Women
When I turned 13, my mother gave me a signed first edition of Louisa May Alcott’s Little Women. She asked me to read it and she promised to one day discuss with me
her favorite character.
For years, she had been piling books in my room. Greek and Nordic mythology. Arabian fables. Anthologies of Dante and The Betrothed by Alessandro Manzoni. Dickens’ The Pickwick Papers. Jerome K. Jerome’s Three Men In A Boat. Ulysses. Anything by Primo Levi. And Italo Calvino (please, gift your children with his writings). A full series of Little House books by Laura Ingalls Wilder. And even one small pocket edition of short stories by Edgar Allan Poe that scared the bejesus out of me.
While I loved reading about Laura and became fascinated by her descriptions of churning butter and tapping freshly sugared sap and an attic full of winter squash and other supplies to get her through the winter, which was something very foreign and intriguing to an Italian girl, Little Women became one of my favorites. I immediately gravitated to Jo, the rebel. She lived unchaperoned in NYC, offered inappropriate stories to publishers, cut her hair short and turned down the rich boy next door.
While Jo will forever be my girl, I later concluded that Mrs. March was the true feminist character, the constructive one, the mother who allowed her four girls to thrive and follow their dreams by building their beloved castles in the clouds. She is sort of a gentler, old-fashioned, go-ahead kind of mom. She nourished her daughters with thoughts.
Nourishing is the best part of being a woman and a mother. We feed, listen, cook, teach, work, produce, give life, care, advocate, hug and fight. Nourishing doesn’t preclude women from being seductive, and it shouldn’t stop us from being leaders. Nourishing is a female privilege. That’s not an insult to men, who, by the way I love and appreciate. But nourish is largely the land of females. Nourishing deserves respect like women deserve equal rights.
The four March girls have kept coming back into my life in many ways, becoming even more daring, modern and, at times inflammatory. I rooted for the ladies in Sex in the City. I cried and laughed along with Hannah and the Girls on HBO (shall we talk about Matthew Rhys’ prosthetic Penis for a sec?!) And every decade I bump into a real-life incarnation of the four ladies in the form of my formidable girlfriends who are my lifeline. We bond over our need for love, respect and nourishment and our shared knowing of the importance of being allowed to be vocal, heard and successful. And I’m extremely thankful for each and every one of these women in my life.
A short while before the 2016 election, I took a walk with an argumentative friend. It became clear she was not going to vote for Clinton. What distressed me most at the time, though, was not her political viewpoint but a statement she made while discussing her choice. “The least of my concerns,” she said sternly, “is women’s rights.” Not acceptable, lady.
Dilma Rousseff once said, “I hope the fathers and mothers of little girls will look at them and say, ‘Yes women can.’” We, as women, have the responsibility to propel the movement for women’s rights forward. We also need energy and power to continue the journey we have ahead of us the next four years. Our daily fights are many but we need to persevere.
My mother died six months after giving me Little Women. I was never able to discuss with her which character was her favorite, although I like to think she, like me, was fond of Jo, the rebel. I consider myself incredibly lucky that in the short time she was with me, she fueled my passion for reading, writing and cooking; she supplied me with an insubordinate mind; and that she nurtured me and taught me to stand up for my beliefs. I want my daughter and my son to grow up with the same ideals but hopefully in a more forward-thinking, more accepting society.
So get your favorite foursome together and dial your elected officials to nourish your country back to normal. And remind everyone you know to do the same. And if you’re hungry for more than good intentions, try my mom’s honey and tangerine roasted chicken. It’s a recipe that will keep you happy while satisfying your hunger for food and equality. #RESIST
Ingredients
- 1 3 1/2 -to - 4 Lb. organic whole chicken
- 4 cloves of garlic, peeled
- 4 Sprigs fresh rosemary
- 4 leaves fresh sage
- 1 Medium white onion, halved
- 1/4 cup extra virgin olive oil
- 3 tangerines
- 2 tablespoons balsamic vinegar
- 1/2 cup Honey
- 2 cloves peeled garlic
- 2 teaspoons fresh rosemary
- fine sea salt and freshly ground black pepper
Servings: people
Instructions
- Preheat oven to 400 degrees. Use a nonstick roasting pan and line the pan with parchment paper.
- Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the slices at the bottom of the pan. Place the prepped chicken on the sliced tangerine in the pan.
- Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
- Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
- After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Recipe Notes
Substitute oranges with tangerines for a sweeter version. I also like adding fresh ginger to the basting sauce.
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Mermaid Toast
A girl’s sleepover must. Mermaid toast is blue, glittery and actually kind of healthy. All you need is cream cheese and butterfly pea flower tea or a natural plant base blue dye and of course LOTS of edible gold or pink glitter.
Ingredients
- 4 slices bread slices toasted
- 1/2 cup cream cheese
- 1/4 teaspoon natural plant base blue dye
- glitter
Servings: people
Instructions
- Toast the bread.
- In a small bowl whip the cream cheese until soft and fluffy. Add the blue coloring a little at the time. It looks better when you have some white streaks combined with blue, so don't over mix
- Spread the cream cheese on the toasted bread and go to town with glitter.
Recipe Notes
I also make the mermaid toast with ricotta and whipped cream. YUM!
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Honey, Tangerine and Rosemary Roasted Chicken
I think everyone should learn to roast a chicken properly. It’s a perfect go-to family meal, but you can be sure guests will appreciate it. This is my mother delicious and nurturing recipe for roasted chicken and it’s a bit different from the usually roasted chickens; it’s comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving. The juices are tangy and sweet, I loved them spooned over a good rice. I love the power of a good family meal, it restores my energy and brings me joy.
Ingredients
- 1 3 1/2 -to - 4 Lb. organic whole chicken
- 4 cloves of garlic, peeled
- 4 Sprigs fresh rosemary
- 4 leaves fresh sage
- 1 Medium white onion, halved
- 1/4 cup extra virgin olive oil
- 3 tangerines
- 2 tablespoons balsamic vinegar
- 1/2 cup Honey
- 2 cloves peeled garlic
- 2 teaspoons fresh rosemary
- fine sea salt and freshly ground black pepper
Servings: people
Instructions
- Preheat oven to 400 degrees. Use a nonstick roasting pan and line the pan with parchment paper.
- Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the slices at the bottom of the pan. Place the prepped chicken on the sliced tangerine in the pan.
- Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
- Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
- After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Recipe Notes
Substitute oranges with tangerines for a sweeter version. I also like adding fresh ginger to the basting sauce.
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Clams, Mussels, White Beans and Chorizo Sauce
I hear microwave cooking on high for 2-3 minutes is the Pop Secret to espionage. I’m a chef, not a spy, I don’t care much for microwaves. Unlike our advisor to the president, what I really care for is my health and the health of my family. I also deeply care about cooking nourishing dishes for us and I yearn to satisfy my cravings for clean, light but filling dinners. I choose fish often instead of meat, I always offer crunchy vegetables, good grains and lots of legumes and once in a while, I indulge in the comfort of a bowl of pasta or a thick slice of wholesome, crusty bread; PHO and Ramen amuse me — but spaghetti aglio e olio do it for me.
When I spot fresh clams and mussels at the local store I’m quick to snatch them. Clam and mussels are low in fat and low in cholesterol and they are a great source of fish oils like salmon and cod. Frankly, I find them addictive, sort of like potato chips. I cannot resist them. They are really easy and fast to prepare—no worries, a quick steam it’s all they need, no risk of wiretapping from appliances.
I cook my clams and mussels together with humble white beans, fennel and chorizo. These lovely treasures always turn out deeply satisfying and saucy. The beans are a powerful and a healthy alternative to high fat proteins and contain lots of iron, something women often need; the fennel adds a clean and bright crunch and the chorizo gives an indulgent smoky flavor to this all star-family favorite. I like to gobble down my big bowl with crusty bread. The kids and my husband “order” them on spaghetti. It’s a win-win situation, the adults pretend to be in the sunny riviera, the children throw the empty shells at each others.
Okay, besides nourishing the family, and cursing at the 5 am 2 hour snow delay text from school, I know you deeply care about what’s happening in congress, so double the portions up, get your “Girl’s Gang” ov
er and in between saucy bites be productive and call your elected officials —non stop. This is – believe you me – the truth: we can eat all the healthy beans we can fit in our tummy, but if the Affordable Care Act is repealed at the end of the month more than 10 million Americans could lose their healthcare and it will be harder for the poorest Americans to afford health insurance. Be a force; the people in your life will be grateful and well fed. #RESIST
Happy snow day! Share this post if you like it.
Ingredients
- 4 tablespoons extra virgin olive oil
- 3 medium garlic cloves
- 1/2 teaspoon hot chili flakes, if desired
- 1/2 medium white or yellow onion finely diced
- 1 medium celery stalk finely diced
- 1 teaspoon tomato paste
- 1/2 cup diced chorizo or pancetta
- 1/2 cup parsley leaves chopped
- 1 15-oz can cannellini beans, drained and rinsed
- 1/2 medium fennel bulb sliced thin
- 1/2 cup diced sundried tomatoes, if desired
- 2 tablespoons sherry vinegar
- 1/2 cup dry white wine
- 3 sprigs thyme
- 36 little neck or manila clams scrubbed and rinsed
- 36 mussles scrubbed, debearded and rinsed
- 1/2 lemon
- fine sea salt and freshly ground black pepper
- extra virgin olive oil for drizzling
Servings: people
Instructions
- Heat the 1/4 cup of olive oil in a large heavy bottom pot over medium to low. Add the garlic cloves, the chili peppers flakes, if using then the onion and the celery. Gently cook and soften the onion for 5 to 7 minute with out browning.
- Add the sliced fennel, the chorizo and cook for a couple of minutes. Add the tomato paste and cook stirring for an extra minute. Add the beans, the sun dried tomatoes if using and cook for 3 to 4 minutes over medium.
- Add the sherry vinegar and the white wine, stir for 5 minutes on medium low heat to cook the alcohol out. Add the Thyme and a hand full of the chopped parsley. Season lightly with salt and pepper. Set aside.
- When ready to serve add the clams and mussel to the beans, squeeze the lemon juice and stir. Then cover with a lid and cook for 4 to 5 minutes. Uncover and stir with a wooden spoon and cook until some of the clams and mussels start to open. Season lighlty with salt and pepper.
- Keep cooking and with a slotted spoon transfer the opened clams and mussels to a bowl as they open. It should take 7 to 9 minutes. Discard the unopened ones.
- Stir the beans on low heat, loosen with water if necessary, taste and season with salt and pepper, add the remaining chopped parsley. Discard the garlic cloves and thyme.
- Add the reserved clams and mussels to the beans, mix and drizzle extra olive oil. Serve with good bread.
Recipe Notes
This is a great dish for a crowd. You can prep every thing ahead and cook the clams and mussels at the last minute. I like to serve it with good crusty bread or as a delicious sauce for spaghetti.
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Asparagus and Eggs Mimosa
Asparagus mimosa is a simple, fresh and super easy way to cook this crisp, sweet vegetable. It’s also one of my Easter brunch favorite dishes. I look 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 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 brunch.
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
Instructions
- 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.
- Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
- 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.
- 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.
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SHIITAKE MUSHROOMS, CHICKEN ONE-TRAY DINNER
Immune System Power Booster
I was driving to a meeting when I heard Leonard Lopate, on NPR, declare that advertisers only care about women between 18 and 34. Ladies above 34 are worthless. I love you Leonard, but the hell with that. It’s not the 1950’s anymore. I’m in full swing with all sorts of life happenings and a decade and a half out of that target. I still shop, cook, spend, dress, exercise, travel, work, take care of my children and nourish my family.
Like many of my girlfriends, we kick ass and need to keep our “aging bodies” healthy, happy and always ready to shake a little booty when necessary.
Mushrooms are one of the few natural sources of vitamin D and they promote immune boosting functions by increasing production of antiviral proteins. Some of my favorite mushrooms are Shiitake. They are simply delicious and they taste particularly divine in this, always fool-proof, oven roasted lemon and parsley chicken one-tray recipe. It takes 35 minute in the oven and minimal prepping. Even my children, those little rascals always poo-pooing mushrooms, after falling from their chairs laughing when they heard the word SHIITAKE, gobbled these ones down! #RESIST
Ingredients
- 2 lbs. skinless, boneless chicken thighs
- sea salt and black pepper
- 1/2 cup extra virgin olive oil
- 1 medium organic lemon, juiced
- 6-8 thyme sprigs
- 1 lb. Shiitake mushrooms cleaned, stemmed and halved if too large
- 1 organic lemon sliced
- 1 tsp. sherry vinegar
- 2 large cloves of garlic, smashed
- 2 tsp. thyme leaves
- 1/2 cup chopped parsley
- 2 tbsp. sherry vinegar
- extra lemon slices and parsley for garnish
Servings: people
Instructions
- Preheat the oven at 450F. Line a thick rimmed oven tray with parchment. Season the chicken on both sides with salt and pepper then place on the lined oven tray. Drizzle the chicken with 2 tablespoons of olive oil and half of the lemon juice and add the thyme sprigs.
- Place the chicken in the oven for 5 to 7 minutes or until the chicken begins to brown, then pull out of the oven.
- Meanwhile in a medium bowl, toss the cleaned mushrooms with the lemon slices and two tablespoons of the olive oil, one teaspoon of the sherry vinegar, the garlic and the thyme, then scatter around the browned chicken. Roast for about 30 to 35 minutes, until the chicken is cooked through and the mushrooms are browned at the edges.
- While the chicken is cooking, mix the remaining olive oil with the 1/2 a cup of parsley the 2 tablespoons of vinegar. Season the sauce with salt.
- When ready to serve, squeeze the remaining half of the lemon on the chicken then spoon some of the parsley sauce on top of the chicken and mushrooms. Serve with the remaining sauce. Garnish with lemon and extra parsley.
Recipe Notes
I adore Shiitake. Of course fresh porcini would make a wonderful substitute. I have also used marsala instead of the sherry vinegar for a slightly sweeter finish.
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Shiitake Mushrooms, Chicken and Lemon, One-Tray Dinner
Mushrooms are the only natural source of vitamin D and a study by the American Society for Nutrition found that mushrooms promote immune functions by increasing production of antiviral proteins. Shiitake are really delicious, and they taste particularly divine in this, always fool-proof, oven roasted lemon and parsley chicken one-tray recipe.
Ingredients
- 2 lbs. skinless, boneless chicken thighs
- sea salt and black pepper
- 1/2 cup extra virgin olive oil
- 1 medium organic lemon, juiced
- 6-8 thyme sprigs
- 1 lb. Shiitake mushrooms cleaned, stemmed and halved if too large
- 1 organic lemon sliced
- 1 tsp. sherry vinegar
- 2 large cloves of garlic, smashed
- 2 tsp. thyme leaves
- 1/2 cup chopped parsley
- 2 tbsp. sherry vinegar
- extra lemon slices and parsley for garnish
Servings: people
Instructions
- Preheat the oven at 450F. Line a thick rimmed oven tray with parchment. Season the chicken on both sides with salt and pepper then place on the lined oven tray. Drizzle the chicken with 2 tablespoons of olive oil and half of the lemon juice and add the thyme sprigs.
- Place the chicken in the oven for 5 to 7 minutes or until the chicken begins to brown, then pull out of the oven.
- Meanwhile in a medium bowl, toss the cleaned mushrooms with the lemon slices and two tablespoons of the olive oil, one teaspoon of the sherry vinegar, the garlic and the thyme, then scatter around the browned chicken. Roast for about 30 to 35 minutes, until the chicken is cooked through and the mushrooms are browned at the edges.
- While the chicken is cooking, mix the remaining olive oil with the 1/2 a cup of parsley the 2 tablespoons of vinegar. Season the sauce with salt.
- When ready to serve, squeeze the remaining half of the lemon on the chicken then spoon some of the parsley sauce on top of the chicken and mushrooms. Serve with the remaining sauce. Garnish with lemon and extra parsley.
Recipe Notes
I adore Shiitake. Of course fresh porcini would make a wonderful substitute. I have also used marsala instead of the sherry vinegar for a slightly sweeter finish.
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My Story & Advice: A Night with NYWCA Members Silvia Baldini, Terry Frishman, Lisa Homa & Leslie Stoker
Save the date and join us for our 7th annual exciting, educational and inspiring evening packed with:
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A F&B networking reception highlighting panelist’s favorite recipes and inspired beverages
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Great advice from a panel of NYWCA members with invaluable experience across the food industry
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Special gift goody bags!
NYWCA Moderator Terry Frishman, CEO, Culinest, an award-winning food business marketing consultant and educator, will be conversationally interviewing and discussing key learnings and advice with members:
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Silvia Baldini – Chopped (Food Network) winner, Cordon Bleu (Paris) valedictorian, caterer, event planner, women-in-food advocate, writer and former advertising
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Lisa Homa – Experienced food stylist, recipe developer for brands and editorial titles on TV, advertising, packaging, cookbooks and magazines
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Susan Westmoreland – Food Director, Good Housekeeping, overseeing food content for magazine, web, video, books and special projects.
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
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
Instructions
Ginger Syrup
- Cook ginger with the water in a small pan. Bring water to a boil, then simmer partially covered, for 45 minutes.
- Remove from the heat and let the liquid steep for at least 20 minutes.
- Strain mixture through a sieve in to a bowl, pressing the ginger and then discarding.
- Return the liquid to a pan and add the sugar and a small pinch of salt.
- Heat the syrup over medium heat, stirring until the sugar has dissolved. Chill the syrup in covered jar until ready to use.
Assemble Drinks
- 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.
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Homemade Ginger Ale
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
Instructions
Ginger Syrup
- Cook ginger with the water in a small pan. Bring water to a boil, then simmer partially covered, for 45 minutes.
- Remove from the heat and let the liquid steep for at least 20 minutes.
- Strain mixture through a sieve in to a bowl, pressing the ginger and then discarding.
- Return the liquid to a pan and add the sugar and a small pinch of salt.
- Heat the syrup over medium heat, stirring until the sugar has dissolved. Chill the syrup in covered jar until ready to use.
Assemble Drinks
- 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.
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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.
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
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
Mango, Papaya, Vanilla, Turmeric and Almond Milk Smoothie
Just glancing at the news makes me tired. One glass of my mango smoothie and I’m back into full gear. This delicious and quite incredible-tasting drink is easy as can be to make with a mango, a small papaya, a heaping spoonful of turmeric, a splash of vanilla extract and a glass of almond milk. The turmeric is the secret weapon. It has potent anti-inflammatory properties and and it quickly reboots your immune system. #resist
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Beef, Prunes, Chickpeas and Ginger Slow-Cooked Pot
The lovely guys and girls at ctbites just published my yummy winter recipe for Beef, Prunes & Chickpeas pot on their beautiful new redesigned blog. Thank you!
Prunes, chickpeas and ginger combine forces in this hearty slow-cooked dinner that’s crammed full of flavor. It’s the perfect dish when a jolt of much-needed energy to sustain our daily actions is needed.
This pot is a darling at my house come winter during Sunday family dinners when warmth and restoration are very much a necessity. Prunes for fiber, chickpeas for nutrient-rich energy, ginger as antioxidant and a generous amount of sigh-inducingly tender beef.
Let’s put power back in the right hands and the force of sustenance in our family’s bellies.
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 |
|
|
|
|
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.
|
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
Instructions
- 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.
- 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.
- Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
- Add the prunes and eggplants, cover and gently simmer for 1 hour.
- 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.
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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!
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
Instructions
- Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
- 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.
- 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.
- Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
- 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.
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7 Yogurt Containers Yellow Cake
The 7 yogurt containers yellow cake. Aways a smashing success. You don’t even need a scale or measuring cup to make it. Just use the small single-portion container from the yogurt to measure the other ingredients. The perfect project for a beginner baker! Immune-boosting probiotics make this heavenly vanilla scented confection a relatively healthful pièce de résistance for any occasion, whether a dinner party or a rainy afternoon baking project. And it’s low in sugar compared to many cakes and has no butter. Watch those tall slices disappear.
Ingredients
- 1 125-ml container plain or vanilla nonfat yogurt
- 2 containers granulated sugar
- 3 large eggs room temperature
- 1 container mild olive oil plus more for the pan
- 1 tbsp pure vanilla extract
- 1 container potato starch
- 2 containers all-purpose flour 00 flour is also a good choice
- 1 tsp baking powder
- 1/2 tsp salt
Servings: slices
Instructions
- Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
- Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
- Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
- With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
- Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
- Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
- Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes
I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.
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7 Yogurt Containers Yellow Cake
The 7 yogurt containers cake. Always a smashing succes. You don’t need a scale or measuring cups because you use a small yogurt cointaner, a single portion 125ml, to measure all the ingredients. Probiotics and immune system boosters make this soft, heavenly vanilla scented confection, low in sugar and with no butter, a piece de resistance for a rainy afternoon baking project. See those yellow, tall, crumbly slices disappear.
Ingredients
- 1 125-ml container plain or vanilla nonfat yogurt
- 2 containers granulated sugar
- 3 large eggs room temperature
- 1 container mild olive oil plus more for the pan
- 1 tbsp pure vanilla extract
- 1 container potato starch
- 2 containers all-purpose flour 00 flour is also a good choice
- 1 tsp baking powder
- 1/2 tsp salt
Servings: slices
Instructions
- Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
- Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
- Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
- With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
- Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
- Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
- Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes
I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.
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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.
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 |
|
|
|
|
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.
|
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
Instructions
- 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.
- 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.
- Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
- Add the prunes and eggplants, cover and gently simmer for 1 hour.
- 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.
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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.
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
Instructions
- 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.
- 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.
- Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
- 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.
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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.
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
Instructions
- 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.
- 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.
- Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
- 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.
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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.
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
Instructions
- Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
- 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.
- 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.
- Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
- 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.
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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.
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
Instructions
- 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.
- 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.
- 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.
- Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
- 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.
- 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.
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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.
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
Instructions
- 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.
- 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.
- 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.
- Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
- 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.
- 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.
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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!
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
Instructions
- 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.
- Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
- 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.
- 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.
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