Applesauce

Peel and core 8-10 of your favorite apples.  They should be firm in texture and at least a little tart.

Check out my recipe for Apple Tea so you don't let those peels and cores go to waste -- http://judyfoodislove.blogspot.com/2018/10/apple-tea.html.

Cut them into small cubes and put them in a pot big enough to hold all of them with at least a few inches to spare.

Add:

1/3 cup of sugar (or agave syrup if you want something less sweet)
1 teaspoon of cinnamon
1/2 teaspoon of vanilla extract
Optional: a pinch of ground cloves or ground nutmeg
1/4 cup of water

Bring this up to a low boil, cover the pot tightly, and turn the heat to low.  Let it simmer for 20-30 minutes, stirring occasionally just to make sure nothing is burning.  If it's low on liquid, add a few drops of water as needed.  By the end of 30 minutes, the apples should be broken down and can be mashed into the desired consistency with a potato masher.

Let it cool and serve as a side-dish or snack.  It will last for close to 2 weeks in your refrigerator but I bet it gets eaten up before that!

My Favorite Power-Smoothie

With the New Year, come all the resolutions to lose weight and eat healthier.   Here is my favorite on-the-go breakfast recipe.   It's filling, delicious, and starts your day with 3 servings of fruits and veggies for a great burst of energy!

1 cup of unsweetened vanilla almond milk
1/2 banana
1 frozen fig (Trader Joe's sells them by the bag -- stock up!)
1/3 cup frozen pinapple
1/3 cup frozen or fresh cantaloupe
1/2 cup tightly packed baby spinach leaves
10 fresh mint leaves (you can use a tablespoon of dried mint as a substitute, but it won't be as good)

Put all of this into your blender and give it a whir!   Add more almond milk as needed to get it all to blend up.   It'll be a gorgeous green color and start your day off perfectly.

Smokey Hash Browns

I made these for a brunch 2 weeks ago and a dinner party over the weekend and they were very well received at both.   A versatile and slightly different potato dish.  The recipe below feeds 6.

6 medium-large potatoes
1 large onion, cut in half and then into slices
3 garlic cloves, minced
1 tbsp. salt
1 tbsp. smoked paprika
a pinch of red chili pepper flakes
3-4 tbsp. olive oil
2-3 tbsp. bacon fat (optional)

Scrub the potatoes well and cut them into large bite sized pieces.   Boil them until they are fork tender and drain them well.

While they are boiling, in a large saute pan, wilt the onions and garlic in with the salt.

Once the potatoes are drained, add them and the rest of the spices into the pan, mix well, and then let them cook on one side until they get browned and crispy.   Turn them over as much as possible and repeat the browning, adding extra olive oil and/or bacon fat as needed.

Roasted Potatoes/Hash Browns

I can't believe I haven't posted this one sooner -- this is such an easy side dish to make ahead and throw in the oven while you're entertaining.  And it's always a huge hit with everyone.  They also double as great hash browns for brunch.

For 6-8 people, take 3 pounds of small potatoes (red bliss, fingerling, etc) and cut into large bite sized pieces.

Throw them into a baking dish and add just enough olive oil to lightly coat all the potatoes.

Sprinkle with 1 tablespoon salt, 1 teaspoon fresh cracked black pepper, 1 tablespoon dried rosemary (don't use fresh rosemary -- it will burn), and 1 tablespoon minced garlic.  Mix this all together with your hands (sure, you can use a spoon too if you must, but hands are best to make sure everything is coated well) and place in a 425 degree oven for about 45 minutes.

Check them every 15 minutes, stirring gently.   When they're all browned and crispy, they're ready to serve.

Pan-elet (a new Breakfast treat!)

I made this one up on the spot one morning -- had unexpected house guests and neither enough eggs to make some sort of omelet, nor enough pancake mix to make pancakes.   So, I combined them both with some other ingredients and came up with a real treat.

In a large skillet that is oven-safe, I sauteed one large onion, which I diced, and about 1/2 cup of diced ham in a few tablespoons of olive oil.   But you could use any ingredients you like -- breakfast meats or veggies.

As they're cooking, beat 4-6 eggs with a dollop of milk or half-and-half, and mix the eggs with a roughly equal amount of pancake batter (I like Aunt Jemimah Complete -- just add water and it's all done).

When your sauteed ingredients are done, pour the egg/pancake mixture over them, and gently stir them all together and allow the mixture to set in the pan.   You could fold in some shredded cheese of your choice as well.

After the pan-elet has set for a few minutes, place it in a 400 degree oven for about 10 - 15 minutes, until it firms up and cooks through.

Slide it out of the pan, cut into slices and serve -- heartier and more filling than a mere omelet, this was a big hit at our breakfast table.

Duck Bacon Lollipops

This appetizer is a staple at our annual Game Dinner and many neighborhood pot-luck dinners -- mostly because there's a wonderful boy in our neighborhood who loves this dish more than just about anything else :)  I use duck bacon that I purchase at Balducci's in Alexandria but you can also order it on-line:  http://www.dartagnan.com/Uncured-Smoked-Duck-Bacon/PSMBD002-1,default,pd.html.

You'll need bamboo skewers that you should soak for an hour before using so they don't burn up in the oven.

Cut the bacon in half and then put a piece on each skewer and then arrange them on a baking tray.

Drizzle them lightly with real maple syrup.

Place in a 400 degree oven for about 7-10 minutes until slightly crisp.

Serve and enjoy!

Kale Smoothies

Many of you know that I'm obsessed with kale -- I love it in just about any form.  Lately, I've started doing kale smoothies for breakfast and I love them -- both because the kale, even when blended, is still hearty and filling, but also, because it pairs so well with fruit -- it takes on the sweetness of the fruit and enhances the taste.  You really don't even taste the kale, per se, just enjoy the texture and heartiness.

You can make endless combinations but here are a few ideas to get you started:

In a blender, add:

4-5 ice cubes
1/2 cup vanilla almond milk (I prefer unsweetened, but sweetened is OK too)
1 cup of kale leaves (remove the stems)
1 cup of fruit of your choice (ideas below)
Optional -- 1/2 cup of plain or flavored yogurt if you want it a bit thicker
Optional -- 2 tbsp. agave nectar if you want your smoothie a little sweeter

Simply puree/liquefy until it's smooth and then enjoy!

Fruit combos I like (you can buy great no-sugar added fruit in the supermarket freezer section for smoothies -- saves so much time on prep and is still so healthy):

Pineapple, banana and a little bit of ginger root
Mango and banana with a dash of cinmammon
Strawberry and banana
Strawberry, banana and peach
Raspberries and cherries
Mixed berries --as many as you can find!

These are just a few ideas to get you started!

Bo Ssam

Not my own recipe --one from David Chang, celebrity NYC chef.

I made this for a dinner party last weekend and it was heavenly.   The house smelled amazing from the 6 hours cooking this big old hunk of pork.   It was so easy to make, fun to eat, and the leftovers were just as good.

http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html?_r=0

http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html

Thanksgiving Leftover Knishes

I was inspired by this article, http://www.myjewishlearning.com/blog/food/2013/11/24/thanksgivukkah-knishes-with-cranberry-mustard/,which my friend Karen Dolan shared with me, and today for lunch, we had Thanksgiving Leftover Knishes!   They can be whatever you want them to be.

I took frozen puff pastry dough, thawed it out a bit, and rolled it out.  Cut it into squares and then filled each square with a mixture of mashed turnips, stuffing, turkey, gravy, cranberries, etc.   Sealed the edges up, brushed it with egg wash (just a beaten egg, brushed on the dough so it browns and shines nicely) and baked them at 450 degrees for 15 minutes.

A new holiday tradition is born!

BELTs (Bacon, Egg, Lettuce and Tomato Sandwiches)

These are best served in August, when farmer's market tomatoes are at their best.

One of my favorite fringe benefits of marrying my husband is learning about his family's favorite breakfast treat -- the BELT. So simple; so delicious. It's a BLT sandwich, with scrambled egg on it as well.

This has quickly become a summer-time week-night favorite in our house. Of course, they can be eaten year-round, but when summer tomatoes are ripe, there is no better time to enjoy a BELT.

Give it a try -- I promise you'll love it!

Banana (and other) Breads

These are the yummy loaves like banana or pumpkin breads that we all love as breakfast, snacks or desserts. I'm not much for baking, but these are so easy to make, that even I can manage.

I prefer to make them in a stand-mixer like my kitchen-aid, but a hand blender will work too.

First, mix the following ingredients:

2 eggs
3/4 cup canola oil (OR substitute 3/4 cup of applesauce - you'll never miss the oil nor notice a difference in taste)
3/4 cup sugar
1 tbsp. real vanilla extract

And your fruit (or veggies) -- suggestions include: 3 very ripe bananas, 1 can of cooked pumpkin, 1 cup of shredded apple, zucchini or berries. The possibilities are really endless.

Once this is all well integrated, add the following and mix until smooth:

1 and 1/2 cup flour
1 tbsp. cinnamon
1 tsp. each of baking soda and baking powder
1 pinch of salt.

When it's well-mixed, pour into a greased loaf pan, and bake at 350 degrees for 55-60 minutes. Cool on a wire rack, cut with a serrated knife, and dig in!!!

Not Your Ordinary Fruit Salad

Fruit Salad? Who needs a recipe for fruit salad, you ask . . . all you do is cut up some fruit and toss it in a bowl and there you go!

True, that will do and especially if you're using fresh, seasonal fruit, it will be delicious.

But a simple dressing that I love will perk it up a lot!

For every 3 cups of fruit in your salad, mix:

the juice of one lime
1 tablespoon of honey
1 tablespoon of minced fresh mint (peppermint or spearmint are both fine)

Toss thoroughly -- I promise this will make a huge difference that you will love.

Frittatas

Brunch is one of my favorite meals to host -- it's a fun time of the day to get together, and making brunch food ahead of time is so easy. Plus, it's a fairly inexpensive meal to make, which means you can invite more people.

Quiche is usually a very popular brunch dish, and I love a good quiche . . . but I can go you one easier with my version of a frittata, which is a baked Italian omelet. Once you get the basic technique down, you can literally make ENDLESS varieties. If you can scramble an egg, chop ingredients, and throw them into an oven to bake, you can make a frittata.  And if you really still want a quiche, just line a pie pan with a crust and pour this filling into the pie crust before baking.

So first, the basics . . . .

Take 8 eggs, 1/2 cup milk (whole is best, but 2% is OK -- just don't use skim), a pinch of salt and a bit of fresh cracked black pepper, and whisk them all together until they're well incorporated.  Then you can add whatever fillings you like (I'll suggest a bunch below but let this be the beginning of your own ideas, not an exhaustive list of possibilities)

Take a pie dish, spray with non-stick cooking spray, and pour the egg mixture into the dish.

Bake at 350 degrees for about 45 minutes -- until the top is lightly brown and the middle is firm to the touch. Let it rest for a few minutes before you serve, or you can also let it cool to room temperature and serve that way.

That's it -- how easy is that?  (Channeling my inner Ina Garten, for those who know who she is).

Now -- for some of my favorite varieties, but really, you can add anything you want to this.

The All American -- dice 1 onion and saute until it's translucent. Add that, about 1/2 cup of some chopped ham or bacon or breakfast sausage, 8 ounces of shredded cheddar, and 2 shredded potatoes (squeeze out the excess water), and bake as above.

Carciofi -- mince 3-4 large cloves of garlic, mince 10 fresh basil leaves (or use 1 tbsp. dried basil), chop up 1 small jar of marinated artichoke hearts (about 3 full hearts), 1/4 cup parmigiana cheese, and 8 ounces of shredded smoked fontina (or some such smoked cheese), stir and bake.

Caprese -- remove seeds from 1 large tomato and dice; 10 minced basil leaves (or 1 tsp. dried basil), 8 ounces of shredded mozzarella cheese (don't use fresh mozzarella -- it's too watery); 1/3 cup of parmigiana; stir and bake.

Let your imagination run wild -- great ingredients to use include zucchini, spinach (buy chopped frozen spinach, defrost and squeeze out all the excess water before adding), broccoli, asparagus, roasted red peppers, all sorts of breakfast meats, and cheeses -- there are no limits.

My guest are always FAR too over-impressed with this very easy dish. Make one for every 6 people, put out some bagels or other pastry, a fruit salad, and it's a party.

Bread Pudding/French Toast Casserole

It's a dessert -- no wait, it's a brunch dish -- no wait, it's both!  A flexible and easy to make dish that everyone will love.

1 loaf of bread -- Challah is great; Italian bread too, or something similar, but nothing that's too crusty. A GREAT bread to use is one of Tasetfully Simple's beer breads --either white or whole wheat.
4 eggs (you could substitute egg beaters if you're watching your cholesterol -- you won't notice the difference)
2/3 cup milk (whole is best, but any kind will do -- I made it with Almond Milk once and it was delicious)
1 tbsp cinnamon
1 tbsp real vanilla extract
1/2 cup blueberries (or any berry you like, cut up into blueberry size pieces)
1/3 cup brown sugar
2-3 tbsp. butter (optional)
1 bag frozen berries (mixed, or any one kind of berry is fine)
2 tbsp. honey

Cut up the loaf of bread into bit sized cubes.

Mix the eggs, milk, cinnamon and vanilla extract and add the bread cubes. Toss thoroughly, until the bread absorbs all the liquid.

Put this into a well-greased baking dish, and toss the berries on top, spreading them around. If fresh berried aren't in season, frozen ones will do fine, but defrost them first and let them drain a little so the pudding doesn't get watery.

Cover with a thin layer of brown sugar. If you want, dot butter over the top for some extra richness, but this is purely optional -- trust me, it's delicious and rich enough without it!

Cover with foil and put in the oven at 350 degrees, and bake for 35-40 minutes, until it's hot all the way through. Take off the foil for the last 5 minutes so the top gets a little crunchy, but the middle doesn't dry out.

While it's baking, put the berries into a sauce pan with the honey. (Don't waste your money on fresh berries -- you really won't notice a difference for the sauce). Simmer this on low until the berries totally break down. Stir frequently, and you can use a potato masher to help speed the process. Put the mixture into a fine, mesh strainer, and push out as much syrup as you can with a spatula or spoon.

Pour a few spoons-ful of this over each serving of the pudding.

Antipasti Dishes

For holidays, my Grandma Conti always put out a spread of antipasti so big and delicious, that it was amazing we had room for anything else, let alone the three additional courses that were coming! But we started early, paced ourselves, and usually left the table so full we didn't need to eat for days.

There was a great array of cheese and meats, but also lots of other dishes to snack on. Caponata was always at the table, http://judyfoodislove.blogspot.com/2013/10/caponata.html, and there are some very good pre-prepared brands of caponata, especially Trader Joe's and Progresso. Some other ideas follow. All of these dishes are best served at room temperature for maximum flavor. Make them a day ahead of time for the flavors to really soak in, and then remove from the fridge about an hour before serving.

Marinated artichoke hearts:

2 cans of quartered artichoke hearts, packed in water, drained
Juice of one lemon
2 tablespoons olive oil
1 tablespoon of minced, fresh Italian parsely
1/2 teaspoon fresh cracked black pepper
A pinch of salt

Roasted red peppers:
1 large jar of roasted red pepper, drained and cut into bite-sized slices
1 tablespoon olive oil
1 clove of garlic, very finely minced
1 teaspoon of red wine or balsamic vinegar

Marinated cannellini beans:

1 can of canellini beans (white kidney beans), drained and rinsed
1/4 red onion, diced finely
1/2 teaspoon of fresh cracked black pepper
1 teaspoon of dried oregano
1 tablespoon of olive oil
1 tablespoon of red wine vinegar

Other ideas for your spread include pepperoncini (the small, hot Italian peppers) and olives.

Caponata

Caponata is a delicious Sicilian eggplant relish, usually served as part of an antipasti spread. It's sweet and savory, and one of my favorite dishes. It can serve many functions other than antipasto -- I've used it as a pasta sauce, it can be part of a hearty salad, or a delicious side-dish. And it'll keep in the fridge for at least two weeks -- so make a big batch and enjoy it again and again!

1 medium sized eggplant, diced into small cubes (keep the skin on)
2 ribs of celery hearts, chopped
1/2 red onion, diced
3 large cloves of garlic, minced
1/3 cup of green olives, chopped (I prefer the basic cocktail olives with pimentos in them -- you don't need anything fancier or more expensive.  Don't use anything too strong like Kalamata olives -- it will overwhelm the dish)
2 teaspoons of capers
3 tablespoons of either red wine or balsamic vinegar or a combo of both
1 tablespoon of sugar
16 ounces of crushed tomatoes (San Marzano tomatoes are best)
2 tablespoons of olive oil
Fresh cracked black pepper to taste
1 tablespoon of dried oregano

In a large saute pan, saute the celery, onion and garlic in olive oil -- don't allow them to brown, just "sweat" them until they become translucent. Once they are, add the eggplant and toss together to coat the eggplant with the oil and aromatic veggies. Then add the vinegar and toss quickly so that it distributes throughout the eggplant. Add all the rest of the ingredients, in any order you'd like. Saute on low heat, uncovered, for at least 30 minutes. It should be pretty thick, and not at all runny, when it's done.

As an antipasto or salad, this is best served at room temperature, so if you've chilled it, take it out about an hour before serving.

A few options:

Instead of using sugar, some prefer honey or a few handfuls of raisins to add sweetness.

If you REALLY hate eggplant, you can substitute 2 zucchini for the eggplant.

A friend of mine uses caponata as a sauce for her lasagna -- haven't tried it yet, but I'm sure it's fabulous!