Category Archives: Recipes

Baba Ganoush

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  • 1 to 2 globe eggplants
  • 3 tbsp. extra virgin olive oil
  • 2-3 tbsp. tahini
  • 1 to 2 finely chopped garlic cloves
  • 1/2 tsp. ground cumin
  • 2.5 tbsp. lemon juice
  • Salt and cayenne pepper
  • 1tbsp. chopped parsley

Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon).

Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

Scoop the eggplant flesh into a large bowl and mash well with a fork.

Add garlic, olive oil, tahini, cumin, lemon juice, salt, cayenne; mix well.

Quick Pizza Dough

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  • 2 1.4 tsp. yeast
  • 1 cup warm water
  • 2 1/2 cups flour
  • 1 tsp. honey
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • Preheat oven to 400ºF.
  • In a large bowl, combine the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey, and olive oil; stir to combine using first a wooden spoon then your hands. Let dough rest for 10 minutes.
  • Sprinkle a baking sheet with cornmeal and press dough into it to your desired thickness. Top with your toppings.
  • Bake for approximately 20 to 25 minutes or until crust is golden, toppings are heated through and cheese is bubbly.

Farmer’s Cheese

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  • 1 gallon whole milk
  • ½ cup white vinegar
  • Line a colander with a double layer of cheesecloth or a single layer of butter muslin.
  • Pour the milk into a large, heavy-bottomed kettle, and bring it to a boil over medium heat. Stir it frequently to keep the milk from scorching. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar one tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey.
  • Pour the curds and whey into the lined colander. Rinse them gently with cool water. Tie up the cheesecloth, and press it a bit with your hands to remove excess whey. Let the cheesecloth hang for 1 to 2 hours, then open it up and chop it coarsely. Store in the fridge for up to a week.

Stuffed Eggplant

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3 medium eggplants
1/2 lb. chopped mushrooms
2 cloves minced garlic
1 cup chopped onions
1 1/2 cup cottage cheese
1 cup cooked brown rice
1 cup grated cheddar
salt and pepper
1 tsp thyme
hot sauce
1/4 cup sunflower seeds
1/4 cup freshly chopped parsley
3 tbsp. olive oil
paprika

1. Slice the eggplants in half lengthwise. Use a soup spoon or a grapefruit spoon to scoop out the insides right down to 1/4 inch of the skin.

2. Chop the eggplant innards into 1/2 inch bits, and saute with the onion, garlic, mushrooms, salt and pepper until the onions are clear and the eggplant is soft.

3. Combine everything else and season according to your nature. Stuff the shells generously and with love. (Yes, that is indeed what this recipe says to do!). Dust with paprika and bake uncovered* on an oiled tray.

Oven temperature = 350 F. Time 35-40 minutes. *Cover is the dish seems dry.

Sourdough Tortillas

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  • 3/4 cup water
  • 1/2 cup sourdough starter
  • 3 cups flour
  • 1.5 tsp. salt
  • 1 tsp. baking powder
  • 2 tbsp. vegetable shortening

Mix the water and sourdough starter discard together in a small bowl and set aside.In a medium mixing bowl, whisk the flour, salt and baking powder. Add the vegetable shortening and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)

Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl. Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)

Divide the dough into 16 pieces and roll each one into a ball. Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)

Preheat a cast iron skillet over a medium-low heat until it is very hot. Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6″ in diameter. Use flour as needed to prevent sticking.

Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.

Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve.

Mexican Hot Sauce

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  • 1 tbsp. oil
  • 2 cups sliced jalapeno peppers
  • 2 cloves minced garlic
  • 1/4 cup diced onion
  • 1/2 tsp. salt
  • 1 cup water
  • 1/2 cup white vinegar (can use other apple cider, some lime juice, etc.)

Heat oil in a saucepan; add jalapenos, garlic and onion. Saute for 5-10 minutes until onion is transparent but not yet turning brown.

Add the water. When mixture comes to a boil, turn temperature down a bit and put lid on pan. Let boil gently for 15 minutes.

Remove pan from heat, take lid off, allow everything to cool until room temperature.

Place mixture in a blender and add the salt. Blend at medium speed for 1 minute. While blender is still working, slowly pour in the vinegar.

Strain hot sauce (or not) and pour into a bottle.

Can add 1/4 tsp. dried herbs (cumin, oregano) with the salt.

Crispy Gingersnaps

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  • 1 1/2 sticks unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 2 1/4 cups all-purpose flour

Preheat the oven to 350°F. Line baking sheets with parchment paper. In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined. Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled. Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.

Soda Bread with Sourdough

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  • 3 cups flour
  • 4 tbsp. sugar
  • 1 tsp baking soda
  • 1 1/2 tsp fine sea salt
  • 4 tbsp unsalted butter, cold, cut into small cubes
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 cup sourdough starter discard
  • 1 cup raisins
  1. Preheat oven to 375 F (190 C) Line a baking sheet with parchment paper.
  2. Combine the flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter, a few cubes at a time, and mix until incorporated.
  3. Lightly beat the egg, buttermilk, and sourdough discard together in a separate bowl.
  4. Woking in batches, gradually pour the buttermilk mixture into the flour mixture.
  5. Add the raisins. Mix to combine; the dough will be slightly wet and sticky.
  6. Scoop the dough onto a well floured surface. Knead it a few times into a round ball. With a serrated knife, cut an “x” into the top.
  7. Bake on the center rack for 45-55 minutes. If necessary, cover the loaf with foil at the 40 minute mark to prevent over browning. The soda bread is finished when a toothpick (or spaghetti strand!) comes out clean when inserted. The bottom should sound hollow when you give it a knock.
  8. Transfer to a wire rack to cool. 
  9. With a serrated knife, cut into wedges (much easier than slices), and serve warm or at room temperature with butter. Soda bread is best enjoyed on the same day it’s made.

Gochujang Meatballs

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  • ground turkey or chicken
  • 2 tbsp. soy sauce
  • 1-2 tbsp. gochujang (pasta)
  • green onions
  • 1″ fresh ginger
  • 1 clove garlic
  • 1 head broccoli
  • 2 tbsp. sesame oil or EVOO
  • 1/3 cup soy sauce
  • 2 tbsp. honey
  • 2 tbsp. rice vinegar
  • 1-2 tbsp. gochujang
  • 1 inch ginger
  • 2 cloves garlic
  • 1 tbsp. sesame oil
  • 1/4 cup yogurt

Preheat oven to 450. Make meatballs with first set of ingredients, place on baking sheet. Add broccoli to other side of baking sheet and toss with 1 tbsp. oil, salt and pepper. Bake for 15 minutes or until meatballs done.

Mix sauce ingredients in a pot on the stove with 1/4 cup water. Bring to a boil for 5 minutes until sauce thickens and reduces by about a quarter.

Pour half the sauce on the meatballs, then return to the oven for 2-3 minutes

Combine 2-3 tbsp. of the sauce with the yogurt.

Tuna Salad

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  • olive oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. lemon juice
  • 1 tsp. oregano
  • 1/2 tsp. salt
  • pepper
  • cucumber
  • grape tomatoes
  • 1/2 red onion
  • 1/4 bunch parsley
  • 1 can cannellini beans
  • 1 can tuna