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4-6 servings . This dry rub is great on any cut of chicken, including whole birds for roasting( make a double batch).

1 tsp dried oregano
1 tsp granulated garlic
1 tsp smoked paprika
1 tsp sugar
4 tsp kosher salt, plus more
1/2 tsp. MSG, plus more for serving
4 lb. chicken wings
2 tbsp vegetable oil
1 cup mint and/ or basil leaves
Limes and small Persian cucumbers, cut into wedges (for servings)

Mix oregano, granulated garlic, paprika, sugar, 4 tsp salt, and 1/2 tsp MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.
Place racks in center and upper third of oven; preheat to 375*. Drizzle wings with oil and toss to coat. Bake on center rack, turning with tongs halfway through, until cooked through and skin is golden brown, 30-35 minutes.
Remove from oven. Heat broiler. Broil wings on upper rack, turning every 2-3 minutes,until skin is deeply browned and starting to char at the edges, 5-7 minutes (watch them closely).
Transfer wings to a platter, season with salt and a little more MSG. Top with herbs and lime and cucumber wedges.

Categories: ~UNCATEGORIZED~

MUSSELS ESCABECHE

Steam mussels in wine and then marinate them in a fragrant sherry vinegar mixture

2/3 cup white wine
2/3 cups water
2 pounds mussels, scrubbed and debearded
1/3 cup extra- virgin olive oil
1/2 small red onion, sliced 1/4 inch thick
4 garlic cloves, sliced thin
2 bay leaves
2 sprigs fresh thyme
2 tbsp minced fresh parsley
3/4 tsp smoked paprika
1/4 cup sherry vinegar
Salt and pepper

Bring wine and water to boil in Dutch oven over high heat. Add mussels, cover, and cook, stirring occasionally, until mussels open, 3 to 6 minutes. Strain mussels and discard cooking liquid and any mussels that have not opened. Let mussels cool slightly, then remove mussels from shells and place in large bowl; discard shells.
Heat oil in now empty Dutch oven over medium heat until shimmering. Add onion, garlic, bay leaves, thyme, 1 tbsp parsley, and paprika. Cook, stirring often, until garlic is fragrant and onion is slightly wilted, about 1 minute.
Off heat, stir in vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Pour mixture over mussels and let sit for 15 minutes. ( Mussels can be refrigerated for up to 2 days; bring to room temperature before serving.) Season with salt and pepper to taste, and sprinkle with remaining 1 tbsp parsley before serving.

Categories: ~UNCATEGORIZED~, ~~MUSSELS~~

Tags: escabeche mussels, mussels, mussels escabeche

MOROCCAN-STYLE COUSCOUS WITH CHICKPEAS

1/4 cup extra virgin olive oil, plus extra for serving
1-1/2 cups couscous
2 carrots, peeled and chopped fine
1 onion, chopped fine
Salt and pepper
3 garlic cloves, minced
1 tsp ground coriander
1 tsp ground ginger
1/4 tsp ground anise seed
1-3/4 cups chicken or vegetable broth\
1 (15-ounce) can chickpeas, rinsed
1-1/2 cups frozen peas
1/2 cup chopped fresh parsley, cilantro, and/or mint
Lemon wedges

Heat 2 tbsp oil in 12-inch skillet over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains are just beginning to brown, 3 to 5 minutes. Transfer to bowl and wipe skillet clean with paper towels.
Heat remaining 2 tbsp oil in now-empty skillet over medium heat until shimmering. Add carrots, onion, and 1 tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, coriander, ginger, and anise and cook until fragrant, about 30 seconds. Stir in broth and chickpeas and bring to simmer.
Stir in peas and couscous. Cover, remove skillet from heat, and let sit until couscous is tender, about 7 minutes. Add parsley to couscous and gently fluff with fork to combine. Season with salt and pepper to taste and drizzle with extra oil. Serve with lemon wedges,

Categories: ~UNCATEGORIZED~, ~~COUSCOUS~~

SIMPLE PEARL COUSCOUS

Do not subtitute regular couscous in this dish, as it requires a different cooking method and will not work in this recipe.

2 cups pearl couscous
1 tbsp extra-virgin olive oil
2-1/2 cups water
1/2 tsp salt
Salt and pepper

Heat couscous and oil in medium saucepan or medium heat, stirring frequently, until about half of grains are golden brown, about 5 minutes. Stir in water and salt, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed and couscous is tender, 9 to 12 minutes. Off heat, let couscous sit, covered, for 3 minutes.

Categories: ~UNCATEGORIZED~, ~~COUSCOUS~~

FALAFEL

The chickpeas must be soaked overnight; you cannot subtitute canned or quik-soaked chickpeas. Serve the falafel as hors d’oeuvres or in lavash or pita bread with lettuce, chopped tomatoes or cucumbers, yogurt sauce, and Pink Pickled Turnips, if desired.

Salt and pepper
12 ounces ( 2 cups) dried chickpeas, picked over and rinsed
10 scallions, chopped coarse
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
6 garlic cloves, minced
1/2 tsp ground cumin
1/8 tsp ground cinnamon
2 cups vegetable oil

1.Dissolve 3 tbsp salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

2.Process chickpeas, scallions, parsley, cilantro, garlic, cumin, cinnamon, 1 tsp salt, and 1 tsp pepper in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Pinch off and shape chickpea mixture into 2 tbsp size disks, about 1 1/2 inches wide and 1 inch thick, and place on parchment paper-lined baking sheet. (Falafel can be refrigerated for up to 2 hours.)

3. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat oil in 12-inch skillet over medium-high heat to 375 degrees. Fry half of falafel until deep golden brown, 2 to 3 minutes per side. Adjust burner, if necessary, to maintain oil temperature of 375 degrees. Using slotted spoon, transfer falafel to prepared sheet and keep warm in oven. Return oil to 375 degrees and repeat with remaining falafel. Serve.

Categories: ~UNCATEGORIZED~

Aug 8 2018

100 PERCENT WHOLE-WHEAT PANCAKES

MAKES 15 PANCAKES

An electric griddle set to 350 degrees can be used in place of a skillet. If subtituting buttermilk powder and water for fresh buttermilk, use only 2 cups of water to prevent the pancakes from being too wet. To ensure the best flavor, use either recently purchased whole-wheat flour or flour that has been stored in the freezer for less than one year. Serve with maple syrup and butter.

2 cups whole-wheat flour

2 tbsp sugar

1 1/2 tsp baking powder

3/4 tsp salt

2 1/4 cups buttermilk

2 large eggs

5 tbsp plus 2 tsp vegetable oil

Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven.
Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk butter, milk, eggs, and 5 tbsp oil together in second medium bowl. Make well in center of flour mixture and pour in buttermilk mixture; whisk until smooth. ( Mixture will be thick; do not add more buttermilk.)
Heat 1 tsp oil in 12-inch nonstick skillet over medium heat until shimerring. Using paper towels, wipe out oil, leaving thin film on bottom and sides of skillet. Using 1/4 cup dry measuring cup or 2-ounce ladle, portion batter into skillet in 3 places. Gently spread each portion into 4 1/2 inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.Serve pancake immediately or transfer to wire rack in oven. Repeat with remaining batter, using remaining 1 tsp oil if necessary.

Categories: ~UNCATEGORIZED~

Tags: 100 percent whole wheat pancakes, pancakes, whole wheat pancake

Aug 8 2018

HAM STEAK WITH RED EYE GRAVY

HAM STEAK WITH RED- EYE GRAVY

SERVES 4

Pat the ham steak dry before cooking so it will brown well. Before pouring the gravy over the ham in step 3, discard any accumulated juices on the platter, as they will make the gravy too salty.

1 (1 1/4- pound) bone in ham steak

Pepper

2 slices bacon

2 tbsp finely chopped onion

1 tsp all purpose flour

1 1/2 cups chicken broth

1 tbsp maple syrup

3 tbsp unsalted butter , cut into 3 pieces and chilled

2 tsp instant espresso powder

Pat ham dry with paper towels and season with pepper. Cook bacon in 12- inch skillet over medium heat until crispy, about 5 minutes. Remove bacon from skillet ( leaving bacon fat behind) and reserve for another use. Add ham to skillet with bacon fat and cook until well browned on first side, about 5 minutes. Flip ham and cook on second side until lightly browned, about 2 minutes. Transfer ham to platter and tent with aluminum foil.
Add onion to now empty- skillet and cook until just beginning to brown, about 1 minute. Stir in flour and cook for 15 seconds. Whisk in broth and maple syrup ,scraping up any browned bits. Bring to simmer and cook until mixture is reduced to 3/4 cup and slightly thickened, 5 to 7 minutes.
Off heat, whisk in butter and espresso powder. Season with pepper to taste. Discard any accumulated ham juices kn platter. Carve ham into 4 equal portions. Pour red eye gravy over ham.

SERVE.

Categories: ~UNCATEGORIZED~

Jul 30 2018

BACON TOMATO LINGUINE

ACTIVE: 25 min/ TOTAL: 25 min/ SERVES: 4

Kosher salt

12 ounces fresh linguine

6 slices bacon, cut into 1/2-inch pieces

3 cups cherry or grape tomatoes

1 shallot, thinly sliced

2 large eggs

1/3 cup grated parmesan or pecorino romano cheese, plus more for topping

1 tsp finely grated lemon zest

Freshly ground pepper

1 cup fresh basil, torn

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes.Pour off all but 2 tbsp of the drippings from the skillet.
Whisk the eggs, cheese, lemon zest and 1 tsp pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
Reduce the under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

Categories: ~UNCATEGORIZED~

Jul 24 2018

MAPLE- GLAZED SALMON (with stir fried veggies)

gluten-free

SALMON

1/4 cup tamari

3 tbsp maple syrup

3 tbsp sessame oil

2 ( 8-oz ) salmon fillets

1 tbsp thinly sliced fresh ginger

2 cloves garlic, minced

2 scallions, thinly sliced

2 tbsp sesame seeds

STIR FRIED VEGGIES

1 tbsp coconut oil

1 small yellow onion, chopped

1 cup shiitake mushrooms, sliced

1 head bok choy, chopped

1 tbsp mirin

1 tbsp tamari

1/2 cup raw cashews

2 tsp sesame seeds

In a large, shallow dish, whisk tamari with maple syrup and sesame oil. Add salmon to dish and turn to coat. Press ginger and garlic onto both sides of salmon. Cover and refrigerate 2 hours, turning the salmon a few times. Preheat oven to 450 * F. In an ovenproof dish, bake salmon 10 to 12 minutes, or until opaque in the center. Transfer to serving plate, top with scallions and sesame seeds.

To make stir-fried veggies, heat oil in a large skillet over medium. Add onion and cook 5 minutes, stirring occasionally. Add mushrooms, bok choy, mirin, and tamari. Cover and cook 3 minutes. Add cashews and stir. Serve with salmon and top with sesame seeds.

SERVES 2

Categories: ~UNCATEGORIZED~

Tags: glazed salmon, maple glazed salmon, salmon

Jul 21 2018

PERSIAN WALNUT COOKIES (NAN-e GERDUI

YIELD: 5 DOZEN COOKIES

Similar in texture to a Russian tea cake or Mexican wedding cookies, non-e gerdui are small shortbreads made primarily from ground walnuts and rice flour, a combination that makes a cookie that is crumbly on the outside and slightly chewy within.

2/3 cup King arthur Unbleached All -Purpose Flour

1/4 cup white rice flour

1 1/3 cups walnuts

1/2 tsp ground cardamom

1/2 cup unsalted butter, softened

1/4 tsp salt

3/4 cup confectioners’ sugar, sifted

1/2 tsp rose water

5 tbsp ground pistachios, for garnish

Combine the all-purpose flour, rice flour, and walnuts in the bowl of a food processor and process until the walnuts are a fine powder. Whisk in the cardamom and set aside.

Cream the butter, salt, and confectioners’ sugar together in the bowl of a stand mixer until fluffy, about 3 minutes. Add the rose water and mix for another 30 seconds until totally combined.

Add the flour-and walnut mixture in two stages, mixing until throughly combined after each . Scrape the dough into a bowl, cover, and chill for 30 minutes.

Preheat the oven to 400 *F. Line a baking sheet with parchment.

Using a tsp cookie scoop, scoop the dough onto the prepared baking sheet, placing the balls 1 1/2 apart. Using a rubber spatula, press the dough balls lightly to flatten slightly into thick little circles. Garnish each cookie with pinch of ground pistachio.

Bake the cookies for 12 to 14 minutes, or until just firm to the touch. Do not allow them to brown around the edges. Remove from the oven and cool the pans on racks for 10 minutes before removing cookies. Allow to cool completely before serving.

Categories: ~UNCATEGORIZED~, ~~COOKIES~~

Tags: Gerdui, Nan e Gerdui, Persian walnut cookies, walnut, walnut cookies, ~COOKIES~

Jul 21 2018

RHODE ISLAND JOHNNYCAKES

MAKES 12 JOHNNYCAKES

Johnnycakes are best served warm with maple butter (or maple syrup) for breakfast or as a side dish for soups and stews. For authenticRhode island johnnycakes, use Kenyon’s Johnny cake corn Meal, made from stone ground white flint corn and available by mail order. Do not try to flip the jhonnycakes too soon or they will fall apart, If you prefer crispier johnnycakes, press the cakes thinner in step 5.

1 cup johnnycake meal or stone-ground cornmeal

2 tsp sugar

3/4 tsp salt

2 3/4 cups water, plus extra hot water for thinning batter

2 tbsp unsalted butter

2 tbsp vegetable oil

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet.
Whisk johnnycake meal, sugar, and salt together in bowl. Bring water to boil in large saucepan. Slowly whisk johnnycake meal mixture into boiling water until no lumps remain; continue to cook until thickened, about 30 minutes longer. Off heat, whisk in butter. Transfer batter to bowl, cover with plastic wrap, and let sit until slightly firm, about 15 minutes.
Rewhisk batter until smooth. Batter should be consistency of ploppable mashed potatoes; if not, thin with 1 to 2 tbsp extra hot water until mixture drops easily from spoon.
Heat 1 tbsp oil in 22-inch nonstick skillet over medium heat until shimmering ( or heat nonstick griddle to 400 degrees). Using greased 1/4-cup dry measuring cup, drop 6 evenly spaced scoops of batter into skillet, using spoon to help release batter from cup as needed. Cook johnnycakes, without moving them, until edges appear crispy and golden brown, 6 to 8 minutes.
Carefully flip johnnycakes and press with spatula to flatten into 2 1/2 to-to 3-inch diameter pancakes, about 1/4 inch thick. Continue to cook until well browned on second side, 5 to 7 minutes longer. Transfer johnnycakes to prepared wire rack and place in oven to keep warm. Whisk 2 to 4 tbsp extra hot water into remaining batter to return to correct consistency. Repeat cooking with remaining 1 tbsp oil and remaining batter. SERVE.

Categories: ~UNCATEGORIZED~

Tags: how to make rhode island johnnycakes, johnnycakes

Dec 21 2017

CUCUMBER SALADS

CUCUMBER SALAD WITH OLIVES, OREGANO, AND ALMONDS

SERVES 2

The texture of this salad depends upon very thinly sliced cucumbers and shallots. Be sure to slice the vegetables 1/8 to 3/16 inch thick; a mandoline will make a quick work of preparing the vegetables. This salad is best served within 1 hour of being dressed.

2 small cucumbers, peeled,halved lengthwise,seeded, and sliced thin

2 1/2 tbsp white wine vinegar

1 tsp extra virgin olive oil

1 tsp sugar

3/4 tsp lemon juice

Salt and pepper

2 tbsp chopped pitted kalamata olives

1 small shallot, sliced thin

1/2 tsp minced fresh oregano

1 1/2 tbsp sliced almonds. toasted and chopped coarse

1.Line rimmed baking sheet with paper towels and evenly spread cucumber slices on sheet. Refrigerate while preparing dressing.

2. Bring vinegar to simmer in small saucepan over medium-low heat; continue to simmer until reduced to 1 tbsp, 3 to 5 minutes. Transfer to large bowl and let cool completely, about 5 minutes. Whisk in oil,sugar,lemon juice, 1/2 tsp salt, and pinch pepper until well combined.

3. Add olives, shallot, oregano, and cucumbers to bowl with dressing and toss to combine. Let set for 5 minutes, then toss to redistribute dressing. Season with salt and pepper to taste, sprinkle with almonds, and serve