Wednesday, September 19, 2012

Salsa Verde

  • tomatillos
  • chopped white onion
  • cilantro leaves
  • fresh lime juice
  • garlic
  • sugar
  • JalapeƱo peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
  • Salt to taste
Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Add other ingredients to taste/to proportion of tomatillos. Process in food processor.

Sunday, August 5, 2012

Chocolate Frosting

  • 1/2 cup (1 stick) unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1/3 cup plain low-fat yogurt

Melt butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa and vanilla. Whisk in 1 cup sugar and yogurt. Whisk in remaining 1 cup sugar.

Monday, July 30, 2012


4 cups of very warm water
2 cups of room temperature water
1/3 cup of honey (+ 2 tablespoons if too sour)
6 organic lemons + 1 for garnish
lots of ice (about 2 cups)

Pour the very warm water into heat proof container. Add in the honey. Stir to combine then add in the room temperature water.

Squeeze the juice out of the 6 lemons. Place a strainer over the opening of the water-honey mixture and pour in the lemon juice.

Add in the ice. Chill in the refrigerator. Before serving, cut the last lemon into slices and place in the jug.

Tuesday, April 17, 2012

Thai Chicken Salad Sandwiches

1 cup of chopped chicken breast
¼ cup of chopped onion
1 small can of chopped water chestnuts
¼ cup of chopped red pepper
½ teaspoon of chopped garlic
1 tablespoon of chopped fresh cilantro

¼ cup of miracle whip
1 to 2 tablespoons of peanut butter
a few drop of hot sauce
salt and pepper to taste

 Mix it all together with the chicken
Serve on fresh bread with mixed lettuce

Monday, April 2, 2012

Sauteed Red Cabbage


  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, sliced
  • 1/2 red cabbage, shredded
  • 1/3 cup white or apple cider vinegar, eyeball it
  • 2 rounded tablespoons sugar
  • 1 teaspoon mustard seed
  • Salt and pepper


Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Wednesday, March 28, 2012

Taco Seasoning

1 T chili powder
1/2 T ground cumin
1 t cornstarch or arrowroot powder
1 t salt
3/4 t hot smoked or regular paprika
1/2 t ground coriander
1/4 t cayenne pepper

Put all of the ingredients in a small jar and shake to combine. Add to 1 lb ground bison or beef.

Wednesday, January 25, 2012

Mojo Pork

8 cloves garlic, minced
Grated zest and juice of 1 lemon (about 3 tablespoons)
Grated zest and juice of 2 limes (about 1/4 cup)
Grated zest and juice of 3 juice oranges (about 1 cup)
4 bay leaves
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 tablespoon soy sauce
2 teaspoons dark brown sugar
1/4 cup extra virgin olive oil

2 to 2 1/2 pounds lean boneless pork loin

To make the mojo, combine the garlic; lemon, lime, and orange zests and juices; bay leaves; oregano; red pepper flakes; soy sauce; and sugar in a blender or a food processor and process until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Set aside about 1/2 cup of the mojo to be used when serving. Stored in a clean, airtight jar, it will keep in the refrigerator for 3 days.

Place the tenderloin in a nonreactive container or a 1-gallon resealable plastic bag, pour the mojo over the tenderloin, and refrigerate for 3 to 4 hours.

Remove the tenderloin from the mojo, and let the meat sit at room temperature for 30 minutes before cooking.

To grill: On a gas or charcoal grill, sear the tenderloin on all sides over high heat for 4 to 5 minutes total, basting with the mojo. Move the loin to an unheated part of the grill, cover, and roast for 10 to 15 minutes, until the internal temperature reaches 140° to 150°F. Remove the tenderloin from the grill and let it rest for 10 minutes before slicing.

To cook indoors: Preheat the oven to 400°F. Drain the pork, discarding the mojo, and pat dry. In a small roasting pan, roast the pork for 30 to 40 minutes, until a meat thermometer inserted into the center registers 160°F. Transfer the pork to a cutting board and let it rest for 10 minutes.

To serve, cut the pork into thin slices, and drizzle with the reserved mojo.

A- and L+'s homemade Chicago style pizza

1 cup flour
1 cup water
1/4 c plus 2 T olive oil
2 tsp yeast or 1 pkg
1 1/2 tsp Kosher salt
1 1/2 tsp sugar
Mix/knead for 2 minutes
Let rise for approx. 8 hrs

Makes 2 medium crusts

For the sauce, combine:
1 12oz can of 6-in-1 ground tomatoes (you can find this at Cosetta) or puree a 28 oz can of diced tomatoes (no need to add sugar)
sugar to taste (1 T)
1 clove fresh garlic
finely chopped fresh basil, oregano, sage (about ¼ cup)

Topping Options:
Sausage from Cosetta (our favorite)

2-3 cups shredded mozzarella cheese (don't have to go fancy; Crystal Farms works just fine)

Press dough into oiled 12 inch cast iron pan. Put topping(s) over dough. Cover with cheese. Cover cheese with sauce. Sprinkle a little romano or parmesan on top. Butter crust.
Bake for 20 minutes at 475, then rest for 15-20 minutes

thai curry

this is my version of thai curry- cobbled together from various recipes I've found. I'm not sure how authentic it is but it's the closest I've been able to get. I will soon find out the secret at the Thai curries class A- and I are going to!

2 tablespoons butter
half of 1 large onion, diced
3 cloves garlic, chopped

When onions and garlic are soft, add:
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger 
2 lbs boneless chicken (thighs or breasts), diced

Cook until chicken begins to brown, then add:
4 stalks lemongrass, green tops removed then pale ends finely chopped (can sub lemon and lime zest and juice of 1/2 lemon although lemongrass tastes best)
other 1/2 of onion (optional)
5 tablespoons soy sauce
1 can coconut milk (don't use light)
1-2 t red pepper flakes (2 is a little hot for me but right in A-'s wheelhouse)
1 tablespoon coriander
1/4 lime
1/4 lemon (optional)
mix of fresh vegetables (I've used potatoes, red pepper, green pepper,red cabbage, carrots, and yellow squash)

Simmer until sauce thickens and vegetables are done, stirring occasionally.