Make Ahead

Blueberry Cookies

July 23, 2013

Blueberry CookiesBlueberry Cookies

If you’re tired of the same old chocolate chip cookie then give my scrumptious Blueberry Cookies a test run.  I wouldn’t quite put them in the “healthy” category, but close enough.

INGREDIENTS

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

2 Large Eggs

3/4 Cup Packed Brown Sugar

1 Tablespoon Vanilla Extract

2 Cups Dried Blueberries

Preheat your oven to 375º F.  In a small size bowl combine the flour, baking soda and kosher salt.  In a large size bowl beat together the butter, sugar, brown sugar and vanilla extract.  Add the eggs one at a time.  Beat well after adding each egg.  Slowly beat in the flour mixture.  Stir in the blueberries.  Drop by teaspoonful onto parchment paper line baking sheets.  Place into the oven and bake for 9 to 11 minutes.  Remember every oven heats differently and if you like your cookies soft then you may want to take them out just a bit early as they will continue to cook for a bit after leaving the oven.  Remove from the oven and let cool for 4 minutes on the baking sheet.  Remove from the baking sheet and transfer them to wire racks and let cool completely.  Makes about 4 dozen cookies.

Kentucky Benedictine

July 17, 2013

Kentucky BenedictineKentucky Benedictine

I love this Southern spread made popular by Louisville’s Benedict’s restaurateur, Jennie Carter Benedict, who opened her restaurant in 1893.  It can be used as a dip or for a sandwich and is perfect for either an afternoon tea or a light meal.

INGREDIENTS

1 Large Cucumber

8 Ounces Softened Cream Cheese

4 Tablespoons Grated Onion or 2 Minced Green Onions

1/2 Teaspoon Kosher Salt

1 Tablespoon Mayonnaise

Remove the cucumber skin and then grate it into a medium size bowl. Drain the cucumber and onion juice (unless using minced green onions).  Add the cream cheese, grated onion, kosher salt and mayonnaise.  Beat with a hand mixer on medium until all of the ingredients are combined.  Place plastic wrap over the bowl and put into the fridge for 2 to 3 hours.  If you are using for a vegetable dip then thin it out with a bit of sour cream.  Makes about 1 1/2 Cups

Honeydew Melon Gazpacho

July 16, 2013

Honeydew MelonHoneydew Melon Gazpacho

This cold soup is extremely refreshing.  The sweet honeydew mixes well with garden fresh cucumbers and onions for a sweetened spin on the traditional tomato gazpacho.  Oh and by the way, it’s super easy to make too!

INGREDIENTS

3 Tablespoons Minced Red Onions

3 Tablespoons Sherry Vinegar

1 Large Honeydew Melon (About 8 Cups)

1 Large Peeled & Seeded Cucumber

1/4 Teaspoon Kosher Salt

Put the minced onions into a small size bowl and add the sherry vinegar.  Let the onions soak for 20 minutes.  Peel and seed the honeydew.  Cut the honeydew into 1 inch cubes and place into a medium size bowl.  Chop the cucumber and place into the honeydew bowl.  Put the onions with the vinegar, honeydew, cucumber and kosher salt into a food processor or a blender.  Pulse until pureed.  Pour into a large size bowl and cover with plastic wrap.  Place in the fridge for 2 to 4 hours until the gazpacho is completely chilled.  Remove from the fridge when ready to serve and ladle into individual bowls.  Serves 4

Bastille Day Pain Française

July 13, 2013

French BreadBastille Day Pain Française

Tuna sandwiches à la française!  The best way to make this very large sandwich is to make it a day in advance.  This allows the delicious juices to soak into the French bread.  Make sure to use olive oil packed tuna instead of tuna packed in water.

INGREDIENTS

1 Large Loaf of French Bread (Round or Long)

2 Garlic Cloves Cut in Half

1/4 Cup Olive Oil

3 Tablespoons Red Wine Vinegar

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

3 Medium Sliced Ripe Tomatoes

1/2 Cup Fresh Basil

1 Tablespoon Fresh Mint

6 Ounces Canned Tuna Packed in Olive Oil

1/3 Cup Pitted & Chopped Kalamata Olives

2 Chopped Green Onions

1 Tablespoon Capers

1 Large Hard Boiled Egg Sliced

Cut your bread in half horizontally.  Take out some of the soft center from each half to make about a one inch shell.  Rub the inside of the bread halves with the garlic.  In a small sized measuring cup mix together the olive oil, vinegar, kosher salt and pepper.  Drizzle 1/4 of the olive oil mixture onto both halves of the garlic rubbed bread.  On the bottom half of the bread place 1/3 of the tomato slices.  Drizzle about half of the remaining oil mixture onto the tomato slices.  Next top with half of the basil and all of the mint.  Set aside.  Drain the tuna.  In a small size bowl flake the tuna.  Add the olives, green onions and capers.  Spoon the tuna mixture over the tomato and herbs.  Place the egg slices on top.  Put the remaining tomato slices and basil on top of the egg slices.  Drizzle with the remaining olive oil mixture.  Place the top half of the bread on top all of this deliciousness.  Wrap this large sandwich tightly with either foil or plastic wrap. Put in the fridge for at least 5 hours or overnight.  Remove from the fridge when ready to serve and cut into 4 separate sandwiches.  Makes 4 main dish servings.

Pain Francais

Three Bean Insalata

July 10, 2013

Kidney BeansThree Bean Insalata

I love beans and they are full of protein, vitamin B and iron.  They are low in fat as well (about 1 gram of fat per cup) and loaded with fiber.  If you are using canned beans please be aware that they are higher in sodium so make sure to rinse them well to reduce the salt content.

INGREDIENTS

2 Cups Cooked & Drained Red Kidney Beans

2 Cups Cooked & Drained Black Beans

2 Cups Cooked & Drained Pinto Beans

2 Cups Cooked & Drained Yellow Hominy

5 Large Chopped & Seeded Tomatoes

2 Cups Chopped Onions

1 Cup Chopped Fresh Cilantro

4 Tablespoons Fresh Lime Juice

2 Tablespoons Olive Oil

3 Teaspoons Chili Powder

3 Teaspoons Ground Cumin

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

In a large size bowl combine the red kidney beans, black beans, pinto beans, yellow hominy, tomatoes, onions, cilantro, lime juice, olive oil, chili powder, ground cumin, kosher salt and pepper.  Mix well.  Cover with plastic wrap and refrigerate for 3 to 4 hours.  Remove from the fridge when ready to serve and transfer to a serving bowl.  Serves 10

Refreshing Ginger Tea Drink

July 8, 2013

Refreshing Ginger Tea DrinkGinger Tea Drink

Here is a refreshing summer drink that you and your loved ones will take a liking to.  With the hot weather here we all need to drink plenty of liquids to stay hydrated!

INGREDIENTS

4 Cups Boiling Water

15 Individual Green Tea Bags

3 Cups White Grape Juice

1 Cup Apple Juice

2 Tablespoons Honey

2 Tablespoons Minced Fresh Ginger

2 Tablespoons Fresh Mint Leaves

1 Green Apple Sliced For Garnish

In a slow cooker combine the boiling water and the tea bags.  If you don’t have a slow cooker you can make this on the stove in a large pot on simmer.  Cover and let stand for 10 minutes.  Throw away the tea bags and stir in the grape juice, apple juice, honey and ginger.  Cover and cook on low for 3 hours or until heated through.  Strain and transfer to a large covered pitcher (or two covered pitchers).  Place in the fridge for at least 6 hours.  When ready to serve pour into glasses and garnish with fresh mint leaves and apple slices.  Makes about 2 quarts.

 

Okra Tomato Soup

July 6, 2013

Okra 2Okra Tomato Soup

This soup is super fresh and super yummy!  If you don’t want to use beef stock then use a vegetable stock.

INGREDIENTS

1 Pound Peeled & Chopped Ripe Tomatoes

1 Cup Water

1 Pound Trimmed Fresh Okra

4 Cups Beef Stock or Vegetable Stock

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

3 Tablespoons Brown Sugar

1 Tablespoon Worcestershire Sauce

In a heavy pot place the tomatoes and water and bring to a boil.  Add the trimmed okra.  Reduce the heat to a simmer and cook until the okra is nice and tender.  Add the beef stock, kosher salt, pepper, brown sugar and Worcestershire sauce.  Simmer for 20 minutes.  Remove from the heat and transfer to a large serving bowl.  Serves 4

 

Blueberry Shortcakes With Whipped Cream Cheese

July 5, 2013

Blueberries 3Blueberry Shortcakes With Whipped Cream Cheese

These shortcakes are super easy to make and delicious as either a dessert or a brunch dish.  The shortcakes are best the day they are made however.

INGREDIENTS

1 1/2 Cups Unbleached Flour

3 Tablespoons Sugar

1 Teaspoon Kosher Salt

1 3/4 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/2 Cup (1 Stick) Cold Unsalted Butter (Cut into Small Pieces)

2 Ounces Cream Cheese (2 Ounces Cold & 6 Ounces Room Temperature)

5 Ounces Blueberries

3/4 Cup Buttermilk

1/3 Cup Powdered Sugar

1 1/2 Cups Heavy Cream

Extra Blueberries for Garnish

Preheat your oven to 425º F.  Line two baking sheets with parchment paper and coat the parchment paper with cooking spray.  In a large size bowl combine the flour, sugar, kosher salt, baking powder and baking soda.  Incorporate the butter and the cold cream cheese with a pastry cutter.  You could also use your fingers or two forks. Incorporate until the mixture resembles coarse meal.  Transfer to the freezer for 30 minutes.  Remove the mixture from the freezer and add the blueberries.  Gradually stir in the buttermilk.  Gently fold with a rubber spatula until a sticky dough forms.  Make sure not to overmix.  Divide the dough into 8 even mounds and place 2 inches apart on the baking sheets.  Place into the oven and bake for 20 minutes until golden brown.  Remove from the oven and let cool on the baking sheets for 10 minutes.  Transfer to wire cooling racks to cool completely.  While your shortcakes are cooling in a large size bowl beat together the remaining cream cheese and powdered sugar.  Gradually add the heavy cream beating just until for 1 minute until the mixture becomes smooth and thick. Make sure not to overbeat.  Serve alongside the shortcakes and add extra berries if you wish.  Makes 8 Blueberry Shortcakes.

Red White & Blueberry

July 3, 2013

Red White & Blueberry (watermelon goat cheese and blueberries)Red White & Blueberry

 Red, White & Blueberry or in other words “Watermelon Goat Cheese & Blueberries” is so different and very refreshing.  Easy to make too.

INGREDIENTS

4 Watermelon Rounds

4 Goat Cheese Slices

1/4 Cup Fresh Blueberries

Slice the watermelon so that it is large enough to work with.  Take a round cookie cutter and cut out 4 rounds in the watermelon.  On individual small plates place the watermelon rounds. Place a slice of goat cheese on top of the watermelon.  Place a few blueberries on top of the goat cheese.  Top with another watermelon round and top with another goat cheese round and garnish with a few blueberries.  Place in the fridge and serve cold.  Serves 2

Summer Orzo Salad

July 3, 2013

Summer Orzo SaladSummer Orzo Salad

I get tired of the same old side salads so I created this lively Summer Orzo Salad that goes with just about everything.This salad is also great for a picnic or potluck because it doesn't contain mayo.

INGREDIENTS

1 Cup Cooked Orzo

1 Tablespoon Olive Oil

3 Large Chopped Shallots

1/4 Cup Fresh Lemon Juice

1 Cup Halved Grape Tomatoes

10 Sliced Radishes

1/2 Cup White Beans

1/2 Cup Chopped Fresh Basil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/4 Cup Prepared Italian Dressing

Cook the orzo in a large size pot of boiling water for 8 to 10 minutes until al dente.  I used a fancy black and white orzo, but you can use any kind that you like or have on hand.  Drain the orzo and drizzle on the olive oil.  Give a good stir so the olive oil coats all of the orzo.  Set aside.  In a small size bowl place the chopped shallots and pour the lemon juice over the shallots.  Let the shallots sit in the lemon juice for about 10 minutes.  In a medium size bowl add the tomatoes, radishes, white beans, kosher salt and pepper.  Drizzle the dressing over the vegetables and mix well.  In a large size serving bowl add the orzo.  Drain the shallots and discard the lemon juice.  Add the shallots to the orzo and give a good stir.  Now add the vegetable and dressing mixture and combine well.  Finally add the chopped basil and give another good stir.  Cover with plastic wrap and place into the fridge for 2 to 4 hours.  You can make this ahead and let it sit in the fridge overnight.  If you need to add more dressing feel free to do so, but you really don’t want this salad to be drenched in dressing as it really should just be moist.  When you are ready to serve remove from the fridge and serve immediately.  Serves 6

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