Pita Bread

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Ingredients

1 1/8 cups warm water
3 cups all-purpose flour
1 tsp salt
1 tbs peanut oil
1.5 tsp sugar
1.5 tsp yeast

Directions

Instructions Checklist

• Place all ingredients in bread machine, make bread dough.

• Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.

• Preheat oven to 500 degrees F, place rack with stone on bottom. Place 2 pitas on the stone. Bake 5 minutes until puffed and tops begin to brown. Remove pitas from oven and immediately cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. Normally pitas are eaten immediately. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Bittersweet Chocolate and Orange Biscotti

• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 2 Tbs orange liqueur (Grand Marnier works well)
• 1 Tbs grated orange zest
• 2 cups + 2 Tbs flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup lightly toasted pecans, coarsely chopped (see Note)
• 1 cup chopped good-quality bittersweet chocolate (about 5 1/2 ounces)

Cream butter and sugar in bowl of electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, then beat in orange liqueur and zest.

Combine flour, baking powder and salt in separate bowl. On slow speed add flour mixture to egg mixture and beat until flour is incorporated. Remove bowl from mixer. Stir in pecans and chocolate by hand.

Line baking sheet with parchment paper. Divide dough in half and place one portion on baking sheet. Form into log 14 inches long, 2 1/2 inches wide and 3/4 inch thick. Repeat with other half of dough, leaving about 2 inches between the 2 logs.

Bake at 350 F on middle rack until logs are set and lightly browned, about 25 minutes. Remove from oven. Transfer logs, still on parchment paper, to cooling rack and cool 20 minutes. Lower oven temperature to 300 F. When cool, place logs on cutting board and return parchment paper to baking sheet.  With serrated knife, cut each log diagonally at 45-degree angle into slices 1/2 inch thick. Place slices upright on baking sheet, leaving 1/2 inch space between them.  Bake 15 minutes more to dry biscotti slightly.

Remove from oven and cool biscotti on rack. Store biscotti at room temperature in airtight container.

Makes about 40 biscotti.

Note: To lightly toast pecans, spread on rimmed baking sheet. Place on center rack of preheated 350 F oven and bake 5 to 6 minutes until lightly toasted, stirring once or twice. Remove and cool.

Per serving: 104 calories, 6 grams fat (52 percent calories from fat), 17 milligrams cholesterol, 2 grams protein, 12 grams carbohydrate, 35 milligrams sodium.

 Cranberry-Pistachio Biscotti

• nonstick vegetable oil cooking spray
• 1/4 cup mild olive oil
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 large eggs
• 1 3/4 cups unbleached flour
• 1/4 tsp fine sea salt
• 1 tsp baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups unsalted, shelled pistachios

Preheat oven to 300 F.  Spray a cookie sheet with nonstick cooking spray and line with baking parchment.

With an electric mixer, blend the olive oil and sugar together. Add the vanilla and almond extracts and the eggs, beating until the mixture is completely blended.

In a small bowl, whisk together the flour, salt and baking powder until thoroughly mixed.  On low speed, gradually add to the egg mixture.  Slowly beat in the cranberries and pistachios.

Divide the dough in half.  On the cookie sheet, form each half into a log about 12" long and 2" wide.  Space the logs about 4" apart.  (The dough will be sticky; it may be easier if you rinse your hands in cool water before forming the logs.)

Bake on a rack in the center of the oven about 35 minutes, or until the logs are light brown.  Remove from the oven and turn the heat down to 275 F.  Let the logs cool on the baking sheet 10 minutes.

With a large metal spatula, remove the logs to a cutting board and, using a long, sharp knife, cut each log on the diagonal into 3/4" slices.  Stand them on their sides on the cookie sheet and return to the oven 8 to 10 minutes, until they are light brown.

Cool the biscotti on a rack and store in a tin between sheets of waxed paper.  They can be kept at room temperature up to 2 weeks.  Makes 36.

From: Suzanne Hamlin

Apple Oatmeal Muffins

 This is a modification to the banana, apple, oatmeal muffins. It was well received.

Ingredients:

2 eggs
3/4 cup milk
1/4 cup peanut oil
1 cup oatmeal
1 cup flour 
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 tsp cinnamon
3 medium apples finely diced

Preheat oven to 425 convection bake. Butter muffing tins.

Mix wet ingredients and dry ingredients separately.

Mix together, then fold in apples. Bake for 22 min, cool 5 min in pan.

Wild Rice and Hazelnut Salad

From The Greens Cook Book  by Deboroh Madison. 

Serves four to six.

Salad

3/4 cup wild rice

1/2 tsp salt

1/2 cup hazelnuts

5 Tbs currants

Juice of 1 large orange

1 small fennel bulb, cut into small squares

1 crisp apple

Vinaigrette

Grated peel of 1 orange

4 Tbs orange juice

4 tsp lemon juice

1 tsp balsamic vinegar

1/2 tsp salt

3 scallions, white parts, minced

1/4 tsp fennel seeds, crushed

5 Tbs olive oil

1 Tbs hazelnut oil

1 Tbs chives

1 Tbs fennel leaves, chopped

1 Tbs parsely, finely chopped

Rinse the wild rice and soak it in water for 1/2 hour; then drain. Add 4 cups fresh water and the salt and bring to a boil. Cook covered at a simmer until the grains are swollen and tender but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly.

Preheat oven to 350 F. While the rice is cooking, toast the hazelnuts in the oven 7 to 10 minutes or until they smell toasty. Let them cook a few minutes, then rub them in a kitchen towel to remove most of the skins. Don't worry about any flecks of skin that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large.

Rinse the currants in warm water and squeeze them dry, then cover them with the orange juice and let them soak until needed.

Prepare the vinaigrette. Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.

Add soaked currants and the fennel to the warm rice and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice along with the hazelnuts and toss. Season with fresh ground black pepper and additional salt if needed and serve.

Tzatziki

Recipe from COOKIE + kate

Made this for Emma during Covid, doing it again for her birthday.

• 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
• 1 1/2 cups plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint and/or dill
• 1 tablespoon lemon juice
• 1 medium clove garlic, pressed or minced
• 1/2 teaspoon fine sea salt

Instructions:

1. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Abuelo Pelaez's Frijoles Negros

This delicious recipe comes from Ana Sofia Peláez of Brooklyn. Slightly adapted. We make this often.

1 pound  black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2  large white onion, chopped
1 green bell pepper, chopped
4-5 garlic cloves, mashed but whole
2 celery stalks
1 bay leaf

1/4 cup extra virgin olive oil
1/2  large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon freshly ground black pepper
2 teaspoons salt (easier to add later than take away)

2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced

Soak the black beans overnight in a large pot with 10 cups of water.

Add the next five ingredients to the beans and bring to a boil.  Lower the heat to medium and simmer for 1 hour, check regularly and skim the foam that forms on the top.

To make the sofrito, warm the remaining olive oil in a large skillet over medium heat.  Add the remaining onion, green pepper and garlic and sauté for about 5 minutes till soft.  Add the bay leaf, cumin, oregano, black pepper and salt and cook for about 2 minutes more.

Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

 Substituted 3 Tbs IPA vinegar for vinegar and white wine. Delicious.

Serve as soup, over white rice or as a side dish to just about anything. I like to cook it sloowww. Better the next day.

Makes 8 servings.

Napa Cabbage Salad

Slightly modified from  Napa Cabbage Salad By Jacques Pepin Step . Too garlicky for some, but we love it. Leftovers keep well for a day or so.

INGREDIENTS 

3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons) 

½ teaspoon salt 

½ teaspoon freshly ground black pepper 

2 teaspoons Dijon-style mustard 

1 tablespoon red-wine vinegar 

1 tablespoon soy sauce 

3 tablespoons peanut oil 

1 firm head Napa cabbage (about 1 pound) 

PREPARATION YIELD 6 servings 

Step 1 Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage. 

Step 2 Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly. 

I added radish and roasted scallions

 Fresh Rolls

dipping sauce #1

• 1 Tbs hoisin 
• 2 Tbs peanut butter 
• lime juice
• crushed garlic
• soy sauce
• water to thin

dipping sauce #2

• 4 tsp fish sauce
• ¼ cup water, 
• 2 Tbs fresh lime juice, 
• 1 clove garlic, minced, 
• 3 tablespoons white sugar,  
• ½ teaspoon garlic chili sauce
• 
  

Salmon en Papillote

This recipe came from Eric and is a very tasty way to prepare salmon if it is not too thick.

Preheat oven to 425F. 

Wrap the salmon in parchment in a shallow pan, adding the following on top: mint, parsley, tomato, capers, zest of 1 lemon, leek, salt, pepper and evoo.

Cook for 20 min.

Lentil, Sweet Potato Soup

 This recipe came from twopeasandtheirpod. I double the veggies. 

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 1 carrot diced
• 1 celery stalk diced
• 2 small sweet potatoes peeled and cut into 1/2 inch cubes
• 1 1/2 cups brown lentils
• 4 15 ounce cans vegetable broth
• 2 cups water
• 2 cans 15 ounce diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary
• Salt and pepper to taste
• 2 cups chopped fresh spinach

Instructions

1. 1. In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.
2. 2. Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.
3. 3. Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.

Whole Wheat Sandwich Bread

This is a favorite everyday sandwich bread. This recipe was modified from a King Arthur recipe. I use half white and half whole wheat flour because that is what the bread lovers like. Used weight for ingredients where listed.

• 1 1/4 cups (240g) lukewarm water
• 2 Tbs olive oil
• 1 Tbs honey
• 2 cups (227g) all purpose flour
• 2 cups (227g) whole wheat flour
• 2 Tbs sesame seeds
• 2 Tbs flax seeds
• 1 Tbs wheat gluten
• 1.5 tsp salt
• 1.5 tsp instant yeast

Put everything in bread machine on dough cycle. When complete roll out air bubbles and shape into bottom of 13" pullman loaf pan. Cover with plastic wrap and dish towel till 1" from top.

Baked in 2 loaf pans in oven 381 F for 35 min. Runs over some. Also worked exactly in 13" pullman pan at 375F for 18 min, uncover, then 15 min.

Pullman Loaf / Pain de Mei

A real winner. You can't always eat healthy and everyone loves this. From a King Arthur recipe, tweaked to work for me.

Use weight measurements, not volume.

2/3 cup (152g) milk
almost 1 cup (215g) lukewarm water
3/8 cup (6 tablespoons, 85g) butter
2 teaspoons salt
3 tablespoons (35g) sugar
1/4 cup (28g) whole dry milk
3 tablespoons (35g) potato flour (sub 2 tablespoons potato starch)
4 3/4 cups (567g) King Arthur Unbleached All-Purpose Flour (using Sir Galahad)
1 1/8 teaspoons instant yeast

Put all in bread machine. Butter 13" pullman loaf pan (not necessary). When dough is finished, preheat oven to 356F.  Deflate dough and get out air bubbles, shape into 13" log. Flatten deflated dough into loaf pan. Cover with plastic wrap so no air reaches dough. When dough is 1" from top of pan, remove plastic and put top on pan. Wait a few minutes more. Bake 23 min, remove top. Some of the dough comes out the side, but someone will eat that too. Bake 20 min more.  Remove from pan and let cool completely.

Dijon Vinaigrette

3 tbsp red wine vinegar
3 tbsp lemon juice 
3 tbsp Dijon mustard
3 cloves garlic pressed
1/4 tsp sea salt
1/4 tsp black pepper
6 tbsp extra virgin olive oil

Beans & Rice

1 pound dried beans
water to cover
2 large bay leaves
1 onion, diced
3 stalks celery, diced
olive oil, salt, pepper
roasted diced vegetables (optional)
field roast 'sausages', pan fried (optional)
canned tomatoes (optional)
1 cup brown basmati rice

Wash and pick through beans. Cover with water + 2 inches and bring to a boil. Add bay leaves.
Cook at 175 - 200 on induction burner for 2 hours until slightly tender.
Saute vegetables in olive oil with salt and pepper to taste.
Add vegetables, and optional ingredients  to beans with 1 tsp salt and additional pepper.
Cook one more hour or until almost tender. Add rice and 2 cups water and cook 40 more minutes.
Let sit for 5 minutes. Enjoy!

Feel free to experiment with beans and ingredients. This was great with Yellow Indian Woman  Beans, leftover roasted sweet potatoes and apple sage field roast sausage with tomato sauce.

Kale & Brussels Sprouts Salad

This has become a mainstay salad for us lately. Keeps well

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings, about 3 cups each

Ingredients:
1 large bunch kale, washed, thoroughly dried, stems removed, finely chopped & massaged
(6 to 8 cups chopped)
8 brussels sprouts, finely shredded
1½ medium cucumbers, thinly sliced
1 medium red bell pepper, thinly sliced
½ tsp. Himalayan salt
3 Tbsp. extra-virgin olive oil
¼ cup fresh lemon juice
2 Tbsp. raw cider vinegar
24 whole almonds, chopped

Preparation:
1. Combine kale, brussels sprouts, cucumbers, and bell pepper in a large serving bowl.
2. Season with salt.
3. Drizzle with oil, lemon juice, and vinegar; toss gently to blend.
4. Refrigerate, covered, for 15 minutes.
5. Sprinkle with almonds and enjoy!

Corn Tortillas

Makes 10

1 cup Maseca masa

1 cup Bobs masa

1.5 cups hot water

0.5 tsp salt

Mix together and knead for 2 min. Dough should be soft, but not sticky. It will become stiffer after resting.

Rest for 30 - 60 min in warm place (proof at 85 in oven).

Cook at 500F on electric skillet

Summer Squash Soup

This recipe was derived from a recipe by Faith Durand. I initially made this with yellow squash, although the original recipe was for zucchini. 

This makes 1 1/2 quarts - appetizers for 4 or  dinner for 2

•   3 tablespoons olive oil

•   1 white onion, sliced

•   8 to 9 large cloves garlic, sliced thinly

•   2 medium squash, about 1 1/2 pounds

•   4 cups water

•   1 cube Rapunzel veggie boullion (or add stock veggies)

•   1/2 teaspoon powdered ginger

•   Salt and pepper

•   Almond yogurt seasoned with amchur powder

•   chopped mint leaves

Heat the olive oil in a heavy 4-quart stock pot over medium heat. Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

When the onions are soft, add the squash and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend. 

Taste and season with ginger, salt and pepper. When serving, top with a dollop of yogurt and sprinkle with finely chopped mint leaves

Unike most soups, this is not significantly better after a night in the refrigerator. The flavors meld, but IMHO the soup was slightly better fresh.

Mexican Layer Dip

I made this for E's birthday party and it was very good.

2 cans Bush's pinto beans
1 can diced green chilies (mild)
cheddar (yellow & white) & pepper jack cheese
3 avocados
1 cup sour cream
limes
1/4 tsp smoked paprika
homemade salsa (garlic, tomatoes, shallots, cilantro, bell peppers, cumin, chili powder, lime, salt, pepper)

Rinse and drain pinto beans, pan fry in olive oil with a little crushed garlic, mashing a little over half the beans. Add green chilies and a squeeze of lime, salt & pepper. Cook until well seasoned. The beans will become stiffer after they cool.

Mash avocados with a little lime juice.

Mix paprika into sour cream, add a squeeze of lime. Flavor should be subtle.

Make salsa and lit sit an hour to let flavors develop.

Spread beans in glass casserole dish.
Top with a layer of finely grated cheese.
Spread avocados over cheese layer.
Spread sour cream over avocados. Refrigerate if making ahead.
Drain salsa & spread on top immediately before serving.

Apple Oatmeal Muffins

This is recipe was modified from http://www.food.com/recipe/apple-oatmeal-muffins-38059

Ingredients 

• 2 eggs 
• 3/4 cup milk, almond milk, ...
• 1/2 cup peanut oil - or use 1/4 butter, 1/4 oil
• 1 cup all-purpose flour - I used a little whole wheat as well 
• 1 cup uncooked thick cut oats 
• 1 1/2 mashed ripe banana, milled
• 1 Tbs baking powder
• 1 tsp salt
• 1 tsp ground nutmeg
• 1/2 tsp  ground cinnamon  
• 2 medium or 3 small apples,  -cored, peeled and chopped

Directions

    1. Preheat oven to convection bake at 425 degrees F. 

    2. Grease 2 mini muffin tins.

    3. In a large bowl, lightly beat eggs; add milk and oil, stirring until just blended.
    4. Add milled banana and stir.
    5. Combine flour, oats, baking powder, salt, nutmeg, and cinnamon in a small bowl

    6. Chop apples
    7. Stir dry ingredients into liquid mixture, mixing until only just moistened (do not over mix).

    8. Gently fold in the apples.

    9. Spoon batter into the muffin tins, dividing evenly among the cups. I used medium sized cookie scoop.

    10. Bake in preheated oven for 22 minutes or until a toothpick inserted comes out clean. rotate pan half way through.

    11. Cool in pan 5 minutes before removing to a wire rack to finish cooling.

    12. Serve warm or cool; store unused portions in an airtight container.