Hon, you know how it goes. This summer, I’ll work out more. This summer, I’ll recharge my mind. This summer, I’ll eat healthier. I’m trying! One of my favorite “this summer” changes is making protein smoothies for breakfast. This recipe by The Nutrition Twins is my favorite!
Is there something you’ve added to your diet or routine that’s made you feel good this summer?
Blueberry Protein Weight Loss Breakfast Smoothie
“Enjoy this sipster for breakfast to take the edge off hunger, prevent overeating, flush bloat and help set your mind & body on the healthy track.” The Nutrition Twins
1/2 cup frozen blueberries (I often used frozen mixed berries.)
1/2 tbsp almond butter
1/2 cup unsweetend vanilla almond milk (I alternated between almond and coconut milk.)
I love good veggie burgers but, often, one bite in and they fall apart. There I am making a mess, while attempting to use a fork and knife to eat a crumbling burger. No more with my new favorite Black Bean Burger recipe thanks to Sally’s Baking Addiction. SBA advises partially drying out the black beans to cook “big, thick, hearty, and flavorful” burgers that can be grilled or baked. Whether they’re eaten on a bun, plain, or on a salad, these delicious veggie burgers are “easy, healthy, satisfying, juicy, spicy and NOT MUSHY!” They were a winner with my family and friends.
Happy cooking, hon!
2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 Tablespoon extra virgin olive oil
3/4 cup finely chopped bell pepper (1/2 of a pepper)
1 cup finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup bread crumbs or oat flour
1/2 cup feta cheese, optional
corn kernels cut off 2 ears cooked corn-on-the-cob, optional (left over from the previous night’s dinner)
2 large eggs (to make vegan & vegetarian, see note)
1 Tablespoon Worcestershire sauce (to make vegan & vegetarian, see note)
2 Tablespoons ketchup, mayo, or BBQ sauce
pinch salt + pepper
Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. (My veggies weren’t too liquidy, so I skipped this.)
Place sautéed mixture in a large bowl with remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, Worcestershire, ketchup, salt, and pepper). Add beans. In a food processor, pulse everything together. (Tip: you may need to process mixture in small batches.) Alternately, the bean/veggie/spice mixture can be mashed with a fork. Either way, don’t completely mash the beans. Leave some larger chunks of beans to create a “bulky and satisfying texture.”
Form into patties– about 1/3 cup of mixture in each. Shape the black bean burgers however large or small desired, keeping in mind the larger they are, the more unevenly they’ll cook. To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. “Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).”
Serve with favorite toppings. Store leftovers in refrigerator for up to 5 days.
Yield: 6 to 7 burgers
Freezing Instructions: Stack cooked or uncooked patties between parchment paper in a freezer container or zipped-top bag. Thaw in refrigerator and reheat or, if uncooked, cook according to instructions above. Thawing can be skipped; just cook from frozen for an extra couple minutes.
Vegan & Vegetarian: Since Worcestershire sauce is not vegan or vegetarian, leave out or replace with a condiment such as BBQ sauce. To make burgers vegan burgers, (1) leave out the Worcestershire sauce or replace with favorite vegan condiment, (2) leave out the cheese, and (3) replace the eggs with 1/3 cup mashed sweet potato.
Creative Toppings: For a light lunch, skip the bun and eat on a salad. Creative toppings ideas are mashed avocado + caramelized onion, pepper jack cheese + spicy mustard + sweet pickles, herbed goat cheese + roasted red peppers, sriracha + sautéed mushrooms, mozzarella + pesto, corn salsa + cheddar cheese, or even chunky mango guacamole, BBQ sauce + Swiss cheese + grilled pineapple
Shout out to my daughter Morgan and her new cookbook Eating Out Loud, Bold Middle Eastern Flavors for All Day, Every Day by Eden Grinshpan. I love it when Morgan cooks dinner!
Of the cauliflower– ‘Its deep, roast-y deliciousness is the perfect counterpoint to the sweet, herbaceous date-parsley gremolata. You are going to be blown away by how much brightness you get from the preserved lemon and how the dates balance the tartness with their dense texture.”Of the cauliflower– “Its deep, roast-y deliciousness is the perfect counterpoint to the sweet, herbaceous date-parsley gremolata. You are going to be blown away by how much brightness you get from the preserved lemon* and how the dates balance the tartness with their dense texture.’
Eating Out Loud by Eden Grinshpan
Roasted Cauliflower with Date-Parsley Gremolata
1 large head of cauliflower, cut into florets
2 Tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 cup chopped pitted Medjool dates (about 5)
1/2 cup chopped fresh parsley
1/4 cup extra-virgin olive oil
1 Tablespoon red wine vinegar
approx. 1/2 lemon juice, squeezed from fresh lemon (*The recipe calls for preserved lemon, but Morgan used freshly squeezed lemon juice.)
1 garlic clove, minced
1 teaspoon kosher salt
Roast the cauliflower: Preheat oven to 500 degrees F.
In a large bowl, toss the cauliflower with the olive oil and salt. Spread the mixture on a baking sheet (or two-you want to make sure the florets have room to breathe so that they get cartelized and crispy instead of steamed) and roast until the cauliflower is golden brown, 20 – 25 minutes.
Make the gremolata: In a large bowl, mix together the dates, sparsely, olive oil, vinegar, lemon juice, garlic, and salt. If making this ahead, leave out the vinegar until just before you serve.
Scatter the gremolata over the roasted cauliflower and serve.
Passover starts Saturday, March 27, 2021 and the entire holiday is focused on food! There’s what we can’t eat: bread and anything that can rise bread-like, such as corn. And there’s what we can eat: matzah, better known as crunchy cardboard (unless it’s soaked in eggs and milk and fried into Matzah Brei). Recipes that turn matzah meal, cake meal, and other Passover products into something edible–maybe even delicious–are coveted and shared. I substituted flour for matzah meal and converted an Apple Cake recipe to Pesadich, the term for food that’s allowed during the holiday.
If I have time in between cleaning out my fridge and cabinets and cooking for the holiday, I’ll post more recipes.
Hag Semach or Happy Holiday, Hon!
To make enough Apple Cake for 12 people, I tripled the ingredients, listed below, and added two batters-worth to a bundt cake pan and one batter-worth to the recommended 8″ x 8″ cake pan so that there will be enough dessert for 12 people.
Layer batter, apples, raisins and nut/spice mixture.
Mix nuts and spices.
Peel, core and slice apples.
Let cool for a couple of hours. Gently run a knife between the cake and pan for easy release.
Passover Apple Cake
Nonstick cooking spray
1 1/2 cups sugar (I divided this into 3/4 cup granulated sugar to be mixed with eggs and 3/4 cups combo granulated sugar and brown sugar to be mixed with spices.)
3/4 teaspoon freshly ground nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon allspice (It may have been redundant to add this, but I had it in the house, so figured why not?)
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
1/2 cup coarsely chopped walnuts or pecans
3 large eggs, room temperature
1/3 cup vegetable oil, plus more for baking dish
5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
3/4 cup matzo cake meal (I ran out of matzo cake meal, so I added rice flour to make up the difference.)
1/3 cup raisins (optional)
Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside. (I used a metal, square baking dish.)
Mix together walnuts, 3/4 cup sugar (combo granulated and brown sugar), nutmeg, cinnamon, ginger, allspice, cardamom, and clover in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Slowly beat in remaining 3/4 cup granulated sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
Pour half of the batter into prepared cake pan. Add a layer of apples (just add them haphazardly), sprinkle raisins and half of the walnut/spice mixture. Pour remaining batter in pan. Top with remaining apples and sprinkle remaining walnut/spice mixture over apples.
Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.
In the last few weeks, several friends and family members have asked for this recipe. Maybe the cold weather and snow has put them in the mood or maybe it’s because it’s delicious. Either way, this Sweet-n-Sour Meatballs recipe is easy and a winner!
Happy cooking, hon.
–I prepare and bake my meatballs before simmering them in sauce for approximately 25 minutes.
Sweet and Sour Sauce:In a shallow pan, mix one 15-oz can of whole berry cranberry sauce with about 8 ounces of chili sauce. Simmer meatballs in sauce on medium to medium-high, adding salt and pepper and any other spices you like to taste. Simmer for about 25 minutes. Serve over pasta or rice.
2 pounds ground beef
1/2 cup bread crumbs
about 1/4 to 1/2 cup water
1 teaspoon salt
1 teaspoon dried parsley (or fresh parsely)
1/2 teaspoon oregano
1/4 teaspoon ground mustard
between 1/4 to 1/2 teaspoon minced garlic (or 1/4 ground garlic)
dash of black pepper and dash onion powder (or about 1 tsp finely chopped onion)
Preheat oven to 350 degrees F. Line baking trays with heavy duty foil and spray with non-stick spray. Combine ground beef with the bread crumbs, water, egg and spices. Mix thoroughly. Form meatballs and line trays. Cook for approximately 25 to 30 minutes total, checking meatballs after 10 to 15 minutes. I turn each meatball over and rotate trays in oven for more even cooking. When you think the meatballs are done, cut one in half to make sure it’s brown all the way through. They can be light brown on the inside and not overly cooked on the outside since they will cook more when simmered in sauce.
Serving the same night? Simmer in sauce on medium to medium-low heat for approximately 25 minutes. Serving in the future? Cool first, then refrigerate for a few days or freeze in an airtight container.
Yield: depends on the size of the meatballs, but about a couple dozen.
I’ve made Beef Stew before, but wanted to change it up. Researching other recipes, I found some that simmered in a crockpot and some that baked in an oven. (Yes, you read right. Who knew?). I decided to use a crockpot, combining recipes for Ina Garten’s “Ultimate Beef Stew” (Food Network) and Chungah’s “Slow Cooker Beef Stew” (Damn Delicious). The only addition needed? A loaf of bread. This combination requires a bit of prep time, but it’s now my go-to Beef Stew recipe because it was hearty, healthy, savory, and delicious! Plus, there was enough leftover for future meals. Yay!
Hon, hope you find your own comfort during this strangest of holiday seasons.
3 pounds stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
3 Tablespoons olive oil
1 onion, diced
2 cups chopped fennel*, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
4 Tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, including the juices
1/3 cup red wine
1 pound carrots (4-5 carrots), scrubbed and cut 1/2 inch thick diagonally
Heat olive oil in a large skillet over medium heat.
Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes. (Tip: Drain cooked beef on paper towels before adding to crockpot. If there’s a lot of oil left in skillet, once it cools, wipe it down before heating up wine.)
Place beef, potatoes, carrots, parsnips, and peas into a 6-qt slow cooker. Stir in beef broth, Worcestershire, thyme, paprika, turmeric, and bay leaves.
Heat 1/3 cup of the wine in skillet over medium heat. Add onions, fennel, garlic and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender.
Stir tomato paste and diced tomatoes into the vegetables. Bring to a simmer for a few minutes. Add to crockpot. Stir ingredients until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
–The original recipes call for less meat, but I used 3 pounds so that there’d be enough for now and later.
–If, like me, you’ve never cut fennel before, click here to watch Melissa Clark’s video. Now I know!
Thanksgiving tradition in our home calls for Apple and Pumpkin Pies so, in addition to baking Mini Apple Pies, I baked bite-size Pumpkin Pies. Referencing Sally’s Baking Addiction, the recipe below combines hers and mine. Shhh–don’t tell. I couldn’t wait until Thanksgiving to try one. Hon, it was delicious!
Warm holiday wishes toyou and your family.
Grease or line mini muffin cups in two 24-count mini muffin pans.
Use a 2.5 inch cookie cutter or a 1/3 cup measuring cup to cut dough into small circles.
Sally’s Baking Addiction says, “These mini pumpkin pies are dough heavy– lots of crust in each bite. The filling really has to stand out, so we’ll use flavorful brown sugar and extra pumpkin pie spice.”
SBA also suggests using a touch of black pepper. “No one will know it’s there– all they’ll taste is a delightfully spiced flavor.”
Prepare pumpkin pie filling by beating 2 eggs, then adding remaining ingredients and mixing thoroughly.
Preheat oven to 375°.
Roll pie crusts to 1/8″ thickness on a lightly floured surface. Using a 2.5-inch cookie cutter (or 1/3 cup measuring cup), shape mini crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
Place the small circles of dough into greased or lined 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
Evenly spoon cold filling into each unbaked crust, filling to the top.
Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini pies pop right out using a spoon to scoop them up. Cool, then serve at room temperature or refrigerate until chilled and serve cold. Filling deflates a bit as they cool.
Cover leftover pies tightly and store in the refrigerator for up to 5 days.
Store any leftover Mini Pumpkin Pies in the refrigerator for up to 5 days OR wrap, freeze, and defrost at a later date.
Searching for a way to serve the holiday meal in a safe, individualized way, we’ve ordered take-out and soup containers, baked easy-to-serve desserts, and will be gathering outside on our front porch. You’d think forming mini pies in a 12-count muffin pan would be easier than rolling out dough for regular-sized pies, but it took way more time. Thanks to Live Well, Bake Often for the recipe. The results will be worth it!
Happy baking, hon! And hope you have a happy Thanksgiving.
2 1/2 cups chopped apples, approx. 6 (I used a combo of Granny Smith and Gala.)
1/4 cup granulated sugar
2 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
dash of cloves and touch of honey
optional, egg yolk for egg wash and decorator’s crystal sugar or some other decoration
Preheat oven to 425°.
Roll pie crusts to 1/8″ thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg, cloves and honey until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie).
Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. (Tip: For criss-cross pattern, no need to weave– lay 3 to 4 thin strips in one direction, then 3-4 thin strips in other direction.)
Optional: Brush egg yolk on tops of pie to enhance golden color. Sprinkle decorator’s sugar on top. On the mini loaf pan pies, I sprinkled sugar snowflakes.
Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.
Store any leftover mini apple pies in the refrigerator for up to 4 days. Reheat in the microwave before serving. OR wrap and freeze pies and defrost thoroughly before serving.