Artichoke, Pancetta and Lemon Pasta

I may sound like a broken record, but this recipe is not only delicious, it's healthy, too. It was a family pleaser last night (EXCEPT FOR MY FINICKY 13 YEAR OLD: I WON'T NAME ANY NAMES BUT YOU KNOW WHO YOU ARE). The pasta is elegant enough to serve to adult friends, too.
Start the sauce when you put the pasta water on to boil-- it goes that quickly.


4 ounces pancetta, thin slices
2 tablespoons butter or olive oil
1 large shallot, minced
2 fat cloves garlic, minced or pressed
Hefty glug of dry white wine
2 healthy squeezes of lemon (1/4 juicy lemon or 1/2 of a not-so-juicy one)
Zest of one lemon
1 can whole artichoke hearts, drained and sliced into quarters
1 and 1/4 cups chicken stock
1/2 cup Parmesan cheese, plus more for passing
1 pound slowly dried pasta

1) Place a large, covered pot of salted water on to boil for the pasta. Set a non-stick skillet over medium heat and allow it to get hot, then cook the pancetta, as you would bacon, turning halfway through, until crisp (this takes mere minutes). Set aside on paper towels.

2) Pour off all of the rendered fat from the pan then add in butter or olive oil, add in the shallot and garlic. Turn the heat up to medium high and sauté until soft. *If the pasta water has come to a boil, put the dried pasta in now* Deglaze the pan with a glug of wine and lemon juice, simmer strongly for a minute or two, then add in the artichoke hearts and lemon zest. Bubble for a minute or two more, and add in the chicken stock and bring to a gentle bubble.

3) Drain the al dente pasta well, and chick into the pan with the sauce, or toss together in a large serving bowl. Crumble the crisp pancetta into the pasta, as well as the Parmesan. Toss.

Serves 6. Serve with liberal amounts of freshly crack black pepper and more Parmesan

Persian Chicken

In keeping with the Middle Eastern Palooza going on in the world these days, I decided to cook with some flavors from that region.
This one's a keeper. The yogurt/olive oil marinade keeps the chicken juicy, the saffron, cumin and garlic give it lashings of flavor, and the lemon adds zing. 
Perfect for a barbecue.

1 cup plain yogurt
1/4 cup extra virgin olive oil
4 fat cloves garlic, minced
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon saffron threads, soaked in 2 tablespoons hot water for 10 minutes
1/2 teaspoon roasted coriander powder
1 whole chicken cut up, OR 6 bone-in breasts, OR 10 boneless, skinless breasts

1) Mix the yogurt marinade ingredients together, then slather over chicken and set in the fridge for at least 4 hours, but over night is better.

2) 30 minutes before you are ready to grill, remove the chicken from the fridge and lay the pieces on a large tray or platter. Salt all sides of the chicken, then grill, getting some nice char marks on the meat.

Crustless Quiche with Roast Tomatoes, Leeks and Gruyere

Crustless, so it is healthier. Roast vegetables, so that it is vegetarian. Gruyere so that it is goooooood.

1 pint cherry tomatoes, halved
2 small leeks, trimmed and sliced into rounds up to dark green part
5 cloves garlic, pressed or chopped
extra virgin olive oil (evoo)
sea salt
1 cup thinly sliced collard leaves, spinach, Swiss chard or kale
1 tablespoon butter, softened
1/2 cup homemade breadcrumbs, or crushed garlic croutons
4 large eggs + 1 egg white
1 cup lite sour cream
1/2 cup milk (whatever you drink, skim, 2%, whole)
1 teaspoon Dijon mustard
1 cup shredded Gruyere, or any sharp cheese you like

1) Preheat the oven to 400F. Place the halved tomatoes into a large bowl. Separate the leek rounds into individual pieces with your hands and add them in with the tomatoes, add in the garlic, too. Drizzle bout 1-2 tablespoons evoo over the mess and toss with your hands. Sprinkl with sea salt and place into the oven. Roast until the tomatoes are soft and edges of the leeks are beginning to caramelize, between 20-40 minutes depending on your oven. When they are done, remove from the oven to cool slightly, then place all of it into a strainer above a bowl-- catching the juices that run out (save 1 tablespoon of the tomato jus-- drink the rest as a delicious soup!) This will also dry out the vegetables a bit, which is good. Allow the veggies to sit in the strainer until completely cool. While that's going on, sauté the greens over high heat in a bit of evoo until wilted, about 5 minutes. Season with salt.

2) Turn down, or preheat the oven to 325F. Butter a 9", deep-dish pie pan with 1 softened butter, then pour the breadcrumbs in and roll the pie dish around in your hands until all the butter os coated with the crumbs.







4) Whisk the sour cream, eggs, egg white, milk, 1 tablespoon tomato jus and Dijon mustard together. Lay the greens on the bottom of the pan, then scatter 1/2 of the cheese and pour the egg/sour-cream/milk mixture over top. Bake for 20 minutes, then remove from the oven and place the roast tomatoes and leeks on top (it will still be soft) and scatter the rest of the cheese over the tomatoes. Place back in the oven and continue to bake for 20 minutes more.

Remove from the oven and allow to cool for 20 minutes.

Serve warm, room temp or chilled. Makes 8 slices.

Thai Beef Salad

 I developed this recipe to serve to a friend who was coming to visit. I hadn't seen my friend Ted in 15 years, and was excited to catch up when he Facebooked me to let me know that he would be in town. In addition to feeling excited, I was a bit nervous, too. 18 years ago, Ted was my boss, the executive chef at a restaurant where I served as the lowly prep and occasional line cook. It took me a while to get used to his dry wit and direct honesty, but we eventually bonded over books on tape. He'd pop a casette into the tape deck, hit the giant, thumb-size button and we'd silently lose ourselves in the story as we chopped, sliced and diced, in preparation of that evening's manic service.
It was at that job that I realized I didn't want to become an executive chef. But I did enjoy the gentleness of listening to stories being read aloud, as we worked behind the scenes away from the mayhem of a busy professional kitchen.
So last night, Ted arrived, we chatted, he showed me pictures of his daughter and played with mine, then we ate. Talking all the way through dinner, no one mentioned the food. I wondered what my former boss thought of the salad. Finally, Ted proclaimed it to be outstanding-- although I'm not sure if he was being facetious. I need to readjust to that dry wit.


Dressing/Marinade
2 tablespoons lime juice
2 teaspoons confectioners sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
1-2 teaspoons minced serrano chile
1/3 to 1/2 vegetable oil (lesser will produce a more tart vinaigrette)
3 cloves garlic, minced (not to be added to the dressing-- read below)


Salad
2 pound Flank steak
3 green onions, sliced thinly
1 cup fresh cilantro leaves
1 cup fresh mint leaves
8 cups mixed greens
Pint of very ripe cherry tomatoes, halved
1/2 an English cucumber, sliced into bite size pieces
Handful of chopped, lightly or unsalted peanuts

1) Mix the dressing up. Pour 1/2 into a container large enough to hold the flank steak and add in the garlic. Place the steak in there and marinate at room temp for 30 minutes, or in the fridge for up to 8 hours. Hold the rest of the dressing aside.

2) Start the grill, or broiler. Remove the steak from the marinade and dry well with paper towels. Sprinkle with sea salt and grill or broil until medium rare, between 4-6 minutes per side on a hot grill. Broiling in the oven will take about the same amount of time, unless you have a Salamader, in which case you must be A) wealthy, and can have your cook prepare dinner, or B) work in a restaurant in which case, you don't need me to tell you how to cook flank steak. Remove the steak from the grill and/or oven to a platter and cover to loosely with foil or, in an effort to cook greener, invert another platter over top. While the meat is resting, make the salad.

3) Toss the greens with the green onions and herbs, dress the salad and toss again, then scatter the tomatoes and cucs. Slice the beef thinly, against the grain and layer the strips on top of the salad. Sprinkle peanuts over top and serve it up!
Serves 4 with left-over steak which will make an awesome sandwich tomorrow for lunch.

Bang Bang Chicken (Salad)

  This is a great salad if you are trying to eat healthfully in the new year; It's got TONS of flavor, and the only fat is from the tahini in the dressing. The dressing tastes sort of like peanut satay sauce. 
Use tofu rather than chicken to make this a vegan dish.
The whole recipe can be made ahead of time-- perfect for entertaining.




Bang Bang Dressing
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1/4 cup plus 1 tablespoon soy sauce
1 and 1/2 tablespoons Vietnamese garlic.chili sauce (spicy)
1/4 cup tahini (sesame seed paste)

1) Mix the vinegar and sugar together until the sugar dissolves, then whisk in the soy sauce and chili sauce. Now whisk in the tahini until smooth. If you find it difficult to get the dressing smooth, use an immersion blender to whip it all together. Stash in the refrigerator until ready to dress the salad.
Makes 3/4 cup dressing, enough for 4 entree salads.

Salad
1 English cucumber, cut into match sticks
Big handful of shredded carrots
4 green onions, sliced thin up to the dark green part
1 head Romaine lettuce, sliced very thin
Handful chopped, fresh coriander
Equal parts fish sauce and lime juice (optional)
1/2 chicken, poached or roasted, or 3 cooked chicken breasts, meat shredded, cold

Lay the vegetables nicely on four plates, drizzle the fish sauce/lime juice over top (if using). Lay the shredded chicken on top and spoon over the dressing.

Serves 4 entree salads

Asian Poached Chicken with Noodles

This dish is as simple to make as your Granny's old fashioned chicken and noodles recipe. It's just as comforting, too, but more delicate and delicious. 
Top with steamed or sauteed vegetables, like: Asparagus, broccoli, shiitake mushrooms, snap peas, edamame, grated carrots, bok choi, etc.
Using whole grain pasta amps up the health benefits to this.


1 whole chicken (giblets, neck removed)
1, 3" piece ginger, not peeled, cut in half
1/4 cup miso paste (I used the light, shiro miso)
2 tablespoons chopped lemongrass-- 1 or 2 stalks
1/2 lime
1/2 lemon
3 cloves garlic, peeled, halved
3 tablespoons fish sauce
Handful of chopped green onion

1) Trim any excess fat from the chicken (if you want to remove the skin, that's cool, too). Place the chicken into a deep pot and cover with water by 1 inch. Add in everything except the fish sauce and green onion, cover and bring to a gentle simmer, then crack the lid and continue to simmer very gently.

2) After 90 minutes, check the chicken, it should be faling apart, if this is the case, remove the chicken, ginger pieces, lemon and lime halves. Allow the chicken to cool then shred the meat. Set aside.

3) Bring the chicken stock to a boil and add in 1 pound pasta. Cook until just al dente, then remove from the heat-- do not drain. Toss the shredded chicken and sliced green onions, as well as the fish sauce into the noodle/soup. Serve up a bowl of noodles with broth and chicken and top with cooked vegetables.

Serves 8

Baked Caprese

I watched Giada's cooking show for the first time this weekend. It's hard not to hate that woman; gorgeous, skinny, ultra straight, white teeth and she seems to actually EAT. I much prefer Ina. But, at least in the episode that I saw, Giada's recipes did look really delicious. 
The one dish that impressed me the most was this dish that incorporated layered ingredients of Salad Caprese topped with thick slices of bread, drizzled with extra virgin olive oil and baked until the mozzarella melts and the tomatoes release their juices and the bread is golden and crisp and oh... 
It. 
Looked. 
So. 
Good. 


So I made (my version of) it and it WAS so, very tasty.

Here's my take on skinny Giada's baked Caprese
1/4 cup extra virgin olive oil
1/2 small red onion, sliced very thin
2 pounds (1 kilo) tomatoes, sliced into 1/2 inch slices
Handful of fresh basil leaves, or Gourmet Garden's Italian Herb (squeezable herbs in a tube)
1, 8 ounce (200grams) ball mozzarella (cow or buffalo's milk), pulled into pieces
4 thick slices par-baked bread (bake and serve, not yet baked) or more if needed
Garlic powder
Sea salt

1) Preheat oven to 400F (200C). Place the tomato slices on paper towels to draw out some of the liquid. If using buffalo mozzarella, press some of the liquid out of that, as well.

2) Smear half of the olive oil over the bottom and sides of a baking pan (I used an 8" by 8" square pan). Lay the thinly sliced onions, then the thick tomato slices, season well with sea salt. Squeeze some of the Italian herb goo over the tomatoes, or scatter fresh basil leaves. Now assemble the mozzarella chunks over the tomatoes and place the bread slices on top, the top should be covered with bread-- drizzle with remaining olive oil, sprinkle on garlic powder and more sea salt.

3) Bake uncovered for 25-45 minutes, depending upon your oven (convection or not, etc), until the bread is golden and crisp and the cheese has gone all gooey. Serve at once.

Serves 4 as a side or 2 main course vegetarian meals.

Arroz Con Pollo Verde

A Peruvian dish, this 'green rice with chicken' is a knock-out for flavour. My husband request this dish regularly and three of my four children love it; the youngest, is the exception, I caught her holding her nose as she ate it for dinner last night.
There is a synergy that comes when cumin and fresh cilantro (called coriander in Europe) are brought together. This dish makes great left-overs, too.

1 large bunch cilantro (2 packets fresh coriander in the UK/Europe), most stems removed
1/4 cup water
2 tablespoons olive oil
1 large green bell pepper, chopped
1 medium yellow onion, chopped
4 cloves garlic, minced
1 and 1/2 pounds boneless, skinless chicken thighs, cut into 1" chunks
2 cups long grain rice
4 cups chicken stock
2 teaspoons cumin powder
1 large potato, peeled and cubed
1 cup fresh green beans, trimmed and cut into 1/4s
1 cup frozen (or fresh) green peas
Salt to taste

1) Whiz the fresh cilantro/coriander with the water in a food processor, to make a 'sauce'-- you should have 1/2 cup. Set aside.

2) Over medium-high heat, saute the green pepper, onion and garlic in the olive oil, until soft. Add in the chicken and continue to cook for just a minute or two, then add in the rice, stir well, then pour in the chicken broth, stir, add the cumin, stir, then the potato, stir.

3) Cover the pot and bring to a simmer, then reduce the heat to medium-low and gently cook the arroz con pollo until the liquid is almost absorbed-- about 20 minutes-- then add in the green beans, frozen peas and cilantro/coriander sauce, stir and cover again. Cook for 15-25 minutes longer, over medium-low heat. When the liquid is absorbed and the rice is tender, the dish is ready. Taste and add salt (I also add cayenne pepper). Serve at once.

Serves 8

Weekend Salmon Burgers

These are so quick to throw together, they could easily be a week-night dinner, but I like the celebratory feel of calling them 'weekend' fare. Super healthy and a favorite for kids as well as adults.

Burger before cooking

Remarkably juicy-- so tasty

1 small shallot, minced
Handful of fresh, chopped cilantro or parsley
24 ounces (680 grams) fresh salmon filet (skinless), roughly chopped
3 ounces (85 grams) cold smoked salmon, roughly chopped
1 egg
1 teaspoon Dijon mustard
Pinch of salt

1) Place the shallot and cilantro or parsley into the work bowl if a food processor-- pulse until finely chopped. Now add in the fresh salmon and smoked salmon, pulse until just chopped-- not a paste. Remove to a bowl.

2) Whisk the egg with the Dijon mustard, and pour into the bowl with the fish, stir well to completely combine, cover and set in the fridge for at least 30 minutes (up to the night before).

3) When you are ready to saute, grab the fish mix and stir, shape into 4 burgers. Get a griddle or large saute pan good and hot over medium heat. Spray the pan with non-stick spray or drizzle in oil, lightly salt the burgers and place in the pan to cook, without moving until golden brown on one side, about 4 minutes. Spray the top with more non-stick spray (or oil), salt and carefully flip over-- cook until some white proteins are released from the burger and the other side is golden, about 2-3 minutes longer. Serve at once on Kaiser rolls with lettuce, mayo, etc.

Makes 4 burgers

Hearty Cous Cous

I used Israeli cous cous (larger than Moroccan cous cous), but any type cous cous would work, as would quinoa or even barley. No fat and high in protein and fiber, this makes a healthy, tasty side dish.

1 and 1/2 cups dry Cous cous, or specialty grain
Beef, chicken or vegetable stock (follow package directions for quantity)
3 green onions, sliced
1 can pinto beans, drained
1/2 cup toasted pine nuts



Cook cous cous or grain according to package directions, replacing the water with stock. 2 minutes before the cous cous is done, toss in the green onions, beans and pine nuts, stir, cover and allow to finish cooking. Serve at once.

Makes 4-6 servings

Nonna's Braciola (Beef Olives)

  This is exactly what my Italian Nonna would have made, had I had one. It is so very old school and lovely a dish to prepare on a chilly evening. You can make it ahead up until the baking time and stash in the fridge, or even make it the whole way through, refrigerate over night then reheat the beef rolls in the sauce the next evening for dinner-- it is quite an accommodating dish, just like my imaginary Nonna.


1tablespoon extra virgin olive oil- EVOO
4 ounces (120 grams) pancetta, chopped
2 cloves garlic, minced
1 large shallot, minced
1 cup Panko breadcrumbs
1 cup chopped parsley
Freshly cracked black pepper
6 ounces (170 grams) Parmesan
3 eggs, whisked

6 large slices beef round (or any lean, slow-cooking cut), pounded thin about 8"x3"
No-cook tomato sauce (recipe here) or good, jarred sauce
Splash of dry wine (white or red)

1) Have the tomato sauce ready.  Saute the pancetta in EVOO until just beginning to crisp then add in the garlic and shallot. Cook until soft (2 minutes). Splodge into a bowl and add in the breadcrumbs, parsley, black pepper and stir. When completely cooled, add in the Parmesan and whisked eggs-- combine well.

2) Preheat the oven to 350F (175C). Spray a baking dish with non-stick spray. Lay the beef slices ona a clean surface and sprinkle with a bit of salt. Scoop 1/6th of the stuffing and place at the fattest end. Now roll up, but not tightly because the stuffing will expand. No need to secure with toothpicks. Place into the baking dish as you roll them up. Add a glug of wine to the sauce and spoon it around the beef rolls to come half way up the sides. Cover and bake for 90 minutes to 2 hours, covered the whole time. Make sure that the tomato sauce does not dry out-- if it does, add some water.

3 Bean Soup with Kale

I love any sort of bean soup: Brazilian black bean, classic navy bean, Mexican pinto bean, Italian cannellini or middle eastern chickpea-- I love them all, indiscriminately, regardless of their ethnicity-- I'm super open-minded like that.

To this bean soup I added a bunch of chopped kale. It made the soup prettier, tastier and way healthier. My four kids didn't mind the kale a bit and gobbled down the soup, with big crusty wedges of buttered bread, for dinner last night.

Because I always forget to soak my beans over night, and don't like to use canned beans in soups, I am giving this recipe starting with dried beans. If you would rather use canned, do by substituting 4, 14 oz cans beans for the 1 pound dried. Or, if you are really good, soak the beans overnight and start the recipe at step 2.

1 pound/half kilo mixed, dried beans, picked through
2 ribs celery, chopped
1 fat carrot, chopped
1 big baking potato, peeled (or not) and chopped
2 cloves garlic, chopped
1 medium onion (any color), peeled and chopped
1 red bell pepper, trimmed and chopped
2 tablespoons tomato paste (puree)
2 twigs fresh rosemary plus one fresh bay leaf, tied with butchers twine
1 teaspoon smoked paprika
4 cups kale, stems removed, leaves chopped
Stock or water to cover by 3 to 4 inches (several quarts)
14 ounces/380 grams sausage-- any type you like-- I used a smoked sausage, chopped into small pieces

1) Prep the beans: Place them into a large stock pot and cover in water by six inches. Bring to a simmer (not a boil) and cook gently for 1 hour. Drain and begin soup recipe.

2) Place everything except the kale and sausage into a large stock pot. Cover with stock or water by three inches, cover and bring to a gentle simmer. Cook for 1 hour this way, then add in the chopped kale and sausage and simmer for 30 minutes longer. Remove the rosemary and bay-leaf, then mash the soup with a potato masher to break everything up slightly, not pureeing it. Taste to see if it needs salt. Serve with crusty bread.

Makes 10-12 servings

Mexican-American Pizza

With three ethnicities represented in this recipe, something's got to be good about it, right? This is cool because it can so easily be vegetarian (hold the chicken) and no one would know. Heaving with beans, cheese and chillies, I was pleasantly surprised that even my 5 year old twins liked this.

1 can refried beans (fat-free, low sodium, traditional-- any style)
1 teaspoon taco seasoning mix
1 ball pizza dough (enough to make a large pizza)
Shredded Mexican cheese
1 or 2, 4oz can mild or hot chopped chillies
1 chicken breast, cooked and shredded (about 1 cup)
Salsa











1) Preheat the oven to 400F (200C). Roll out the dough to roughly fit into your greased baking tray. Dock the dough, that is, gently stab a fork into the dough all over-- this will help prevent the dough from bubblig as it bakes. Place the dough into the oven and bake for 10 minutes, until partially cooked-- this will keep the crust crisp and can be done up to 6 hours ahead and held, uncovered at room temperature.



2) When ready to bake the pizza: Pre-heat the oven to 400F. Mix the refried beans with the taco seasoning and spread most of it (I had 1/4 cup left) over the pizza base. Now, sprinkle the cheese over top, then scatter chopped chillies and shredded chicken. Bake until golden and bubbly. Spoon salsa over top before serving.

Simply Pasta

Yesterday the container holding our worldly goods arrived from England. Furniture, bikes, small appliances and 365 boxes (not kidding) were carted into our modest house and piled, teetering one on top of the other. The house was a maze of boxes stacked taller than me. My little girls loved it, and ran through the house screeching that it was like being in the jungle.
I felt completely overwhelmed.
But, I still wanted to cook dinner. I rooted through the nearly empty refrigerator and bare cupboards and came up with a jar of anchovies, a small bunch of sprouting broccoli, garlic, a lemon, a box of pasta and some stale bread. That was enough for me to squeeze dinner from; and it turned out surprisingly tasty.

Petite Spicy Croutons
1 tablespoon extra virgin olive oil (EVOO)
1 tablespoon butter
1 clove garlic, sliced in half
4 small pieces good quality, stale bread (or fresh, toasted in the toaster), ripped into small pieces
Couple of shakes of cayenne pepper
Sea salt



Pasta
2 tablespoons EVOO
1 tablespoon butter
4-5 anchovy fillets
1 large shallot, sliced
1 small bunch sprouting broccoli, chopped into small pieces (or 1/2 bunch regular broccoli, chopped)
Zest of 1 lemon, minced
Juice of 1/2 lemon
2 tablespoons heavy cream
Parmesan or Pecorino cheese
8 ounces pasta

Petite Spicy Croutons
Melt the EVOO and butter in a pan set over medium heat. Add in the garlic and cook until fragrant. Now add in the bread pieces, sprinkle with cayenne and salt and toss. Cook until they are golden-ish and crunchy. Set aside.

Pasta
Have water boiling. Start the sauce when you put the pasta on to boil. Pour the EVOO, butter and anchovies into a large saute pan. Set over medium-high heat. Once the oil/butter are hot, the anchovies will begin to dissolve, swirl the pan and add in the shallot. Cook until the shallot is soft, then add in the broccoli and lemon zest. Swipe a ladle of pasta cooking water from the pot and pour into the sauce pan along with the juice of half a lemon. Cover and cook, on high, until the broccoli is just barely tender (about 2-5 minutes, depending on how big the pieces are). Uncover and drizzle in the heavy cream, taste and add salt if desired.

Drain the pasta and add it to the sauce, toss and sprinkle with cheese. plate it up and top with the petite, spicy croutons.

Serves 2-4

Potato Bake

I'd like to apologize up front about the many, many years that I have lambasted home cooks who used a can of 'cream of...' soup in recipes. I never tried it, yet felt that I had the right to 'take the mick', (as my British friends would say) out of those recipes. And there are LOTS of those recipes out there.
Now, some of those recipes that call for a tin of cream-of-whatever soup are truly scary to read; using processed ingredients almost exclusively. But, some (those that are light handed with the artificial stuff) are actually pretty good. 
Yesterday, I was in a rush to make dinner. I hate that, and avoid it whenever possible. But last night, at 6pm, I found myself in the grocery store looking for something that I could make for dinner that all of my children would eat. I settled on Teriyaki salmon (never fails me), green salad and some sort of potatoes... Didn't want to to fries, or baked potatoes or even mashed. I wanted something different, something creamy but also something healthy. It was there in the soup aisle that the idea hit: I love simmering celery root with potatoes for mashed potatoes, why not try cooking cubed potatoes in cream of celery soup. My expectations were low, but that's good, right?
I accidentally grabbed a can of healthy (reduced fat/sodium) cream of celery soup (which was highly irritating), but even so I was surprised to find that this little dish turned out to become a new family favorite! Easy to do ahead, hands-off cooking in the oven, these potatoes go great with pretty much everything. And they hit the spot with kids as well as adults. 

1 can cream of celery soup (regular of low fat)
1 can milk (2%, skim--whatever type you drink)
1 small yellow onion, chopped
3 small ribs celery, chopped
handful of chopped parsley
Sea salt and pepper to taste (especially if using the low sodium soup)
6 medium baking potatoes, peeled and cut into cubes
handful of good quality breadcrumbs (homemade or Panko)
handful of grated Parmesan cheese (optional)

1) Preheat the oven to 375F (185C). In a round casserole dish, mix together the soup, milk, onion, celery and parsley. Taste and adjust seasoning. Add in the cubed potatoes and toss well to evenly coat (it will be a soupy consistency).

2) Cover and bake for 45 minutes. Remove cover and sprinkle the breadcrumbs and Parmesan over top. Drizzle with a bit of melted butter, place back into the oven and continue to bake for about 15 minutes, until the crumbs are golden.

Serve at once, but this dish is a good one to take to a potluck because, covered, it stays warm for some time.


Serves 6 

No Cook Tomato Sauce

Can't believe I forgot to post this one-- I've been making it all summer, and there are VERY few recipes that I make more than once. This is GREAT on homemade pizza, as well as pasta. It also takes just minutes to make.
1 large tin plain, chopped tomatoes
1 large clove garlic, peeled
1/4 teaspoon sea or kosher salt
2 tablespoons extra virgin olive oil
1 tablespoon tomato paste (puree in the UK)
2-3 teaspoons dry oregano (for pizza sauce, less for pasta)

1) Whiz everything together in a blender, food processor, or immersion blender. Stash in the refrigerator until ready to use-- up to 5 days. Use as is -no need to cook- spread away on pizza dough, then cover with cheese or slather onto hot pasta, toss and serve.
Makes just shy of 2 cups

Soupe au Pistou

We are all familiar with pesto, right? Okay, well pistou is simply the French equivalent. It is fresh basil, garlic, olive oil, cheese and tomato (there's the difference) mashed together, classically in a mortar and pestle, or whizzed up in a food processor. Soupe au pistou is French vegetable soup with a dollop of pistou dropped into the soup just before serving. It is garlicky, herby and marvelous.

Pistou
1 medium clove garlic, peeled
1/4 teaspoon salt
1 medium tomato (slightly smaller than a tennis ball), halved, the seeds/goo squeezed out, chopped
1 big handful of fresh basil leaves
3 ounces (100 grams) hard, aged cheese, like Mimolette or Old Amsterdam, grated
1 tablespoon extra virgin olive oil

Mash the garlic with the salt in a mortar and pestle. Add in the tomato chunks and mash. Drain off any accumulated liquid, add in the basil and continue mashing. Last, add in the grated cheese and oil and combine. Can be made up to 2 days ahead and stashed in the refrigerator.



Soupe
8 cups vegetable stock
2 small leeks, using only the tender white to light green bit, chop and wash
1/2 cup chopped fennel bulb (including fronds, if you like-- pretty!)
1/2 cup chopped, peeled potato
3/4 cup fresh peas (or thawed frozen)
1 small zucchini, trimmed and chopped
1 tin cannellini or navy beans, drained

Shlamp the stock and leeks into a soup pot and bring to a simmer. Cook gently for 15 minutes, then add the fennel and potato chunks. Cook 10 minutes, then add in the peas, zucchini and beans. Bring to a simmer then cook for about 3 minutes, so that the peas are tender but still bright green. Serve up in pretty bowls with a dollop of pistou on top and some crusty bread on the side.

Makes 4 entree size servings

Chickpea Curry with Lime Pickle

I am key-razy about lime pickle! Spicy, salty and sour- it is a great condiment served simply along side of grilled fish, but incorporated into a dish, like a curry and its affects are transformative. If you like the salty/sour/bitter taste of North African preserved lemon, you will love this. 


This dish takes mere minutes to make and is vegan.

1 tin (400 grams or 14 ounces) chickpeas, drained
1 tin (same size) chopped tomatoes
1 fat inch piece fresh ginger root, peeled and chopped fine
2 teaspoons garam masala
1 teaspoon curry powder (mild or hot, as you like)
1/4 teaspoon cumin powder
Crushed red pepper flakes to taste (I like heat and used about 1/2 teaspoon)
1/4 cup store bought lime pickle (in every UK supermarket, many specialty markets in the US, and all Indian markets world wide)
1/2 tin (400 gram, 14 ounces) light coconut milk
4 green onions (spring onions), chopped and/or a handful of chopped, fresh coriander (cilantro)

1) Throw everything except the coconut milk and chopped green onion into a small soup pot and bring to a gentle simmer. Allow to cook uncovered for 10-15 minutes, then add in the coconut milk and green onions (and coriander, if using), stir and allow to simmer gently for just 5 minutes. Serve over rice.

Makes enough curry as a main course for two people, or 4 as a side dish.

Blue Cheese Stuffed Buffalo Chicken Burgers

I have a new favourite burger. This will be, hands down, the most awesomest Memorial Day burger in your neighborhood.

Blue Cheese Stuffed Buffalo Chicken Burger..? You had me at 'stuffed'


350 grams (12 ounces) boneless, skinless chicken thighs, roughly chopped
350 grams (12 ounces) boneless, skinless chicken breasts, roughly chopped
3 large green onions (spring onions), white and light green part only, roughly chopped
1 fat clove garlic, roughly chopped

Optional olive salad garnish (you could also simply use lettuce)
1 cup cabbage, sliced very thin
handful of green olive, chopped
1 small dill pickle, chopped

2 teaspoons vegetable oil
Salt
Bottled Buffalo sauce (whichever brand you prefer)
4 large tablespoons (dessert spoons) blue cheese (whichever kind you like to eat-- I used a divine Oxfordshire blue)

Prepared Ranch dressing (I used homemade, but use whatever you like to eat)

1) Place the onions and garlic into the bowl of a food processor and chop until finely minced. Now add in the chicken and pulse until well chopped, but not paste-like. Place into a bowl, cover and stash in the fridge for at least 1 hour to chill and firm up.

2) Make the olive sauce, but simmering the cabbage for just a minute, then draining and mixing with the chopped olives and pickle. Set aside.

3) When you are ready to eat: Fire up the grill of preheat the oven to 200C (400F). Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place 1 tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then grill evenly on each side, basting with Buffalo sauce or bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes.

This recipe is easy to double or triple. Serve on a soft bakery bun with olive sauce (or lettuce) and Ranch dressing. Be prepared for a gush of melted blue cheese when you reach the center of the burger...Mmmmmm

Oven Roasted Tomato and Garlic Sauce

This is not a typical tomato sauce; it is richer and more concentrated due to the oven-roasting. Mixing in the extra virgin olive oil turns this into a sort of condiment. Because there are so few ingredients in this, it is important to use the best you can get your hands on, especially the olive oil.

4 Medium, ripe tomatoes

4 Cloves garlic (the larger, the more pronounced their flavour will be), peeled and halved

Extra virgin olive oil

Sea salt

Half a lemon

1) Preheat the oven to 200C (400F). Cut the tomatoes in half around their bellies and squeeze out the seeds. Place them, cut side up on a baking tray and snuggle a 1/2 clove garlic into each half. Drizzle with olive oil and sprinkle with salt. Roast for about 30-35 minutes, then allow to cool completely.

2) Once cool, puree the tomatoes and garlic with an immersion blender or food processor then, with the motor running, drizzle in about 1-2 tablespoons olive oil. Taste, season with salt and pepper and squeeze in some lemon juice- start with just 1/2 teaspoon- add more if you like it more tart.

Makes roughly 1 cup