Ingredients:

• 1 pie crust
• 3-4 pcs bacon, cut into 1/2? pcs.
• 3 eggs
• 1c. milk (I use 2% typically)
• 1T Dijon mustard (optional)
• 3 small leeks chopped finely
• ~3/4c crumbled goat cheese

1. Pre-bake the pie crust approximately 10 minutes or until lightly colored.  Follow directions on package or recipe used.  Typically this is about 10 minutes at 375.  I like to use  pie weights to keep the crust in nice shape.
2. If necessary, change oven to 375. Cook bacon on stove top. While that is cooking, beat the eggs, milk, and Dijon together in a bowl.
3. Remove bacon to paper towels then cook leeks in some of the left over grease (or olive oil if you prefer).  Cook until softened and nicely colored. Remove from heat.
4. Spread veggies evenly in a pie plate, add bacon & goat cheese covering evenly. Pour on egg mixture. Bake 45min-1hr until egg mixture is firmly set.
5. Serve with a green salad or cooked green side for a perfect dinner.

Brad is convinced that he does not like eggplants. And I am not clear on why because they are quite yummy little guys in my opinion! This Eggplant Parmesan recipe comes from Deborah Madison’s amazing book: Vegetarian Cooking for Everyone. It is easy, healthy, and best of all, delicious. By just broiling the eggplant slice, rather than breading them, the dish is light and easy, yet still flavorful and fun.

Following is my version which was dinner for 2 with a few leftovers, enjoy!

Ingredients:

• 1 large eggplant, sliced into 1/3″ rounds (skin on)
• Basil
• Tomato sauce (3-4 cups, to taste – use freshly made or a healthy jarred variety to make this quick and easy)
• Mozzarella cheese
• Parmesan cheese
• If you are Brad – some diced turkey breast and proscuitto

1. Lay eggplant out on a towel and salt lightly. Let rest 30 minutes -1 hour then blot off liquid. (The eggplant will release liquid as the salt pulls it out. This is typically bitter and will definitely give you better results if you take the time to do this).
2. Warm the tomato sauce with several slices of basil in it.
3. After blotting off the liquid, brush the eggplant slices lightly with olive oil and arrange on a baking sheet. Place under the broiler about 5-6″ from the heat source. Broil the slices until they are nicely browned, flip them and repeat on the other side. (They may seem dry at this point – that is completely fine.)
4. In your baking dish, spread a layer of tomato sauce then arrange eggplant rounds on top – overlapping them some. (This is the time to add in prosciutto if you so desire.) Sprinkle with mozzarella cheese, top with a few slices of basil, then cover with more tomato sauce. Finally – top the dish with parmesan cheese.
5. Bake at 375 for about 30 minutes or until bubbly and heated thru.

Last night was broiled salmon over cabbage and shitake mushrooms. This made a fantastic and easy dinner! The method I will share for broiling salmon is no secret and can be used with any types of spices. I’m just posting what I used yesterday – it is very tasty and easy. Enjoy!

Turn oven broiler on low and line a baking sheet with foil. Spray the baking sheet with cooking spray (Pam) and put the salmon (skin side down) on the tray.

Sprinkle the salmon with Chile and paprika, then spread a very thin layer of Dijon mustard over it. Drizzle with honey.

Cook under the broiler about 10 minutes though time will vary depending on the size of the fillet. If it is getting too charred but not cooked, lower it down away from the broiler a bit.

Are you wondering what on earth “melted cappicola” could mean?  Let me explain – it is is when you lay lovely thinly sliced pieces of cappicola on a very thin pizza crust – then top that with fresh mozzarella and veggies.  After baking in a very hot oven – the cappicola spreads its flavor into the crust and veggies almost like butter.  Melted butter. 

This pizza is wonderfully easy and wouldbe a perfect starter to a big dinner or is always great as a complete meal with a fresh salad.  Enjoy!

Ingredients:

• 3 leeks, tops discarded and chopped finely
• shitake mushrooms, sliced (I usually put about 3 cups but this is to taste)
• 1-2 T. champagne vinegar
• 4-8 oz. thinly sliced cappicola
• Ball of fresh mozzarella, thinly sliced
• fresh pizza crust stretched very thinly – Italian style

1. Preheat the oven (preferably with a pizza stone in it) to 500 degrees for at least 30 minutes.
2. Saute leeks in olive oil until soft, add shitake mushrooms.  Cook until mushrooms take on slight color, add champagne vinegar, stir to mix then cover and cook for 3-5 minutes until mushrooms are very soft.  Uncover and cook another minute to remove any liquid.  Remove from heat and set aside.
3. Prepare pizza by lining thinly stretched crust with cappicola.  Top this the leek & mushroom mixture, then top with cheese.  (I often prepare the pizza directly on top of the hot pizza stone so that I don’t have to transfer the fully dressed pizza and lose any toppings.)
4. Bake on pizza stone ~10 minutes until crust is vey nicely crisped and top has gotten bubbly and tasty!
5. Let sit 2 minutes before cutting.  Enjoy!

My mother-in-law taught me how to make this traditional Slovakian/Hungarian dish. It is not a family dish, she learned from a friend. None of us can vouch for its authenticity but it is a very hearty simple meal that is perfect for winter! I learned how to make the dish over the Christmas holidays and recently found myself with quite a lot of cabbage from my CSA boxes. I had some potatoes that needed to be eaten also. So what to make – haluski! I did a bit of online research and modified the recipe to match what sounded good to me as well. I added bacon, cut down on the butter, etc. Its a game of proportions and I personally will use fewer potatoes next time. Here is the recipe as I made it:

Ingredients:

• ~6 pcs bacon, cut into bite size pieces
• 1 head cabbage, shred (in the food processor) or cut finely
• 2-3 potatoes (I used 3 but I think 2 would have been better), peeled and cut into chunks
• 2 eggs
• flour
• 3 T. butter

1. Bring a large pot of water to a boil.
2. Cook the bacon in a large skillet. Once crispy, add the shredded cabbage and season with salt & pepper. Cook until cabbage has begun to brown. Turn off the heat.
3. In a food processor, run the potatoes until they turn to liquid. This may be brown which is fine. Add the eggs and process to mix. Add flour and process adding flour until mixture is stiff.
4. Using 2 spoons, scoop little balls of potato mixture into the boiling water. (You will use one spoon to scoop, the other to scrape it off into the water) Cook until they float – about 10 minutes.
5. In a small saucepan, cook the butter until it browns. Add butter and dumplings to the cabbage and bacon and cooking until mixture is well mixed and heated through.

I have to admit that I love baby back ribs! They are so tender and flavorful – really hard to beat. When I saw them on Saturday I realized that
a. I hadn’t made ribs in ages, and
b. ribs are a perfect Super Bowl food!

So ribs were purchased and brought home. This is my favorite rib recipe and I have never been disapointed. Alton Brown is a personal favorite of mine so I’m glad this recipe is his. Directly from the Food Network (note, this recipe is slightly different than the one he includes in I’m Just Here for the Food: Version 2.0 – I prefer this recipe though the one in the book is very similar)… Who Loves Ya Baby-Back?
Recipe courtesy Alton Brown

• 2 whole slabs pork baby back ribs

Dry Rub:

• 8 tablespoons light brown sugar, tightly packed
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon jalapeno seasoning
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder

Braising Liquid:

• 1 cup white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 2 cloves garlic, chopped

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. (Kathy’s note: I refrigerated these over night with the rub on them)

In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. (Kathy’s note: as you can see I do both in one large foil packet) Braise the ribs in the oven for 2 1/2 hours.

(Kathy’s note: the ribs are so tender after being braised they are nearly falling off the bones. And don’t freak out – the liquid you see is the braising liquid, not fat!)

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Recipe Summary
Prep Time: 1 hour 10 minutes
Cook Time: 3 hours 25 minutes
Yield: 2 slabs ribs

Tofu Patties

Makes One Dozen 2″ Patties

They’re light and crunchy on the outside, moist and delicate on the inside. We ate these plain but they would be wonderful with any variety of sauces or dips. The keep and reheat very well! Even Brad liked them and I can assure you he was very wary!

Ingredients:

• 1 lb extra firm tofu or pressed firm tofu
• 1/2 red or green pepper, chopped fine
• 1 cup grated zucchini (done in food processor)
• 1 – 2 garlic cloves, minced
• 1 Tbsp minced jalapeno pepper or a pinch of cayenne
• 1 Tbsp minced fresh ginger or 1/2 tsp dried
• 1/2 cup finely chopped parsley or basil leaves
• 1 cup cooked brown rice
• 1/4 cup flour (whole wheat, rye, barley, whatever), or quick oats
• 2 tsp paprika
• 1 1/2 tsp gr coriander
• 1 tsp gr cumin
• 2 Tbsp olive oil
• 1/4 tsp dried thyme leaves
• fresh gr black pepper to taste
• 1/2 tsp salt
• 1 cup fine bread crumbs

Directions:

1. If you can only get firm tofu, press out the excess water: Cut tofu lengthwise in 4 – 6 slices. Place in a folded dishtowel, cover with a cutting board, weighted with something heavy. Leave for ten minutes. This method will make the tofu extra firm, so the mixture isn’t gooey.
2. Preheat the oven to 375 degrees
3. Cut tofu into chunks, and whiz in a food processor for about 30 seconds. If you don’t have one, mash with your hands or a potato masher.
4. Saute the veggies in the olive oil on medium high heat for 5 – 10 minutes. Add spices and saute another minute or two.
5. Add the veggie spice mixture, rice, and flour to the tofu, and mix well by hand, or on low in the food processor just until the mixture clumps up.
6. Form into a dozen balls, flatten to 3/4″ thickness, coat with bread crumbs and place on a baking sheet.
7. Bake for 35-35 minutes until the outside is crisp and browned.

based on a recipe from: http://www.savvyvegetarian.com/recipes/gourmet-tofu-patties.php

Recipe follows…
Ingredients

• two large handfuls breadcrumbs (about 1 cup, packed)
• 1 flat can anchovies in olive oil, undrained
• pinch or two of hot chili flakes, or to taste
• about 5-6 cups (1.25-1.5l) chicken stock – I used vegetablestock I made this weekend
• 1 medium head cauliflower (about 2lbs/1kg)
• 6 tablespoons (90g) butter, divided
• 2 tablespoons (30ml) olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 cups (400g) carnaroli or arborio rice
• 1 cup (250ml) dry vermouth or white wine
• 1 tablespoon finely chopped rosemary
• 4 oz (115g/about 1 cup) freshly grated parmesan cheese
• salt and freshly-ground black pepper
• extra parmesan cheese, for serving

1. Combine the bread in a food processor with the anchovies, the oil from the can and the chili flakes and process to fine crumbs. Heat a frying pan with a splash of olive oil and sauté the crumbs over medium-high heat until browned and crispy. Set aside.
2. Bring the chicken stock to a simmer in a large saucepan. Tear the green leaves off the cauliflower and cut out the stalk. Chop the stalk finely and cut the florets into 1-inch pieces. Drop the florets in the pan with the stock, bring to a gentle boil, and cover.
3. In another, heavy-bottomed saucepan, heat 2 tablespoons butter and the olive oil over medium heat. Add onion, garlic, and reserved chopped cauliflower stalk and sauté until very tender, about 15 minutes. Add the rice, stirring constantly to coat it with the oil. After about a minute the grains of rice should start to become translucent around the edges. Add the vermouth or wine, and stir constantly until it has been absorbed. Add a ladleful (about 1/2 cup) of the hot stock and a good pinch of salt, and again stir constantly until all the liquid is nearly absorbed before adding the next ladle of stock. Continue adding the stock bit by bit until the rice is about half cooked.
4. By now the cauliflower florets should be very soft (this is important, so take the rice off the heat for a couple minutes if they’re not yet there). Start adding the florets in with the stock, crushing them into the rice as you go. Continue until the rice is cooked but still retains a gentle bite and the cauliflower has all been added. This should take about 18-20 minutes in total; if you find you run out of broth before the rice is cooked, add a bit of boiling water. The finished risotto should be pourable but not soupy; all’onda in Italian.
5. As soon as the rice is cooked, remove the pan from the heat and stir in the rosemary, parmesan cheese and remaining 4 tablespoons of butter. Cover the pan and let it sit undisturbed for 2 minutes (not longer or it will thicken too much). Taste for seasoning, and add salt and pepper to taste.
6. Serve immediately in shallow bowls, topped with the crunchy pangrattato and additional parmesan.

Ingredients:

• 1 med eggplant, peeled and diced (~3.5c)
• 2t. olive oil
• 1 med chopped white onion (~1c)
• 3 cloves garlic
• 1 jalapeño, seeded and minced
• 8oz cremini mushrooms, chopped (~3c)
• 1-28oz can diced fire-roasted tomatoes
• 1c. water
• 1/2c. dry red wine or 1/4c. red wine vinegar
• 2T capers, drained and rinsed
• 1t. dried oregano

1. Place eggplant in colander and sprinkle generously with salt. Let stand 10 minutes. Rinse under cold water, pat dry with paper towels.
2. Heat oil in large pan over medium. Add onion, garlic, and jalape̱o Рsaut̩ until onion is soft and transluscent, ~10 minutes. Add eggplant and mushrooms, saut̩ ~10 min more until veggies are tender.
3. Stir in tomatoes, 1 c. water, wine, capers, and oregano. Bring to a boil then simmer 50-60min over low heat, covered.

Serves 6. per serving: 82 cal, 3g protein, 1.5g fat (.5g saturated), 14g carbs, 4g fiber, 7g sugar.

Vegetarian Times Magazine, Feb 2007, Issue 347

Ingredients:

• 2-15oz. cans of chickpeas, drained and rinsed
• 4 green onions, chopped
• 1/4c. tahini or unsweetened peanut butter
• 2T. lemon juice
• 1T. olive oil
• 2 cloves garlic, minced
• 1t. lemon zest
• 1t. salt

1. Preheat oven to 350 degrees. Process 2 1/4c chickpeas, green onions, tahini, lemon juice, olive oil, garlic, lemon zest and salt in a food processor until coarsely chopped and combined. Transfer to a bowl and stir in remaining chickpeas.
2. Coat baking sheet with cooking spray. Shape into 12 patties. Spray the tops with cooking spray. Bake 30 minutes.
3. Serve warm or at room temp.

Serves 6. per serving: 209 cal, 9g protein, 10.5g fat (1g saturated), 6g fiber, 4g sugar
Vegetarian Times Magazine, Feb 2007, Issue 347