I had an exceptional tomato tart at a friend’s house. It was such a treat. I suspected it had mayo in it- when my friend told me it was a Paula Deen recipe, I knew I was right! But I wanted to make something like it for a tea party in the garden. I skipped the mayo. They were really good!
Make these tomato tarts using olive oil, cream, and egg in place of the mayonnaise that’s often used. For simplicity, Parmesan is handy- it’s already grated! But other cheeses could be substituted. Makes 24 tartlets, for 8-12 servings.
INGREDIENTS
1 1/2 c. flour
2/3 cold butter, sliced into pieces
2-3 TBS. cold water
1 pt. pear cherry tomatoes
1 c. Parmesan
1/4 c. olive oil
1/4 c. cream
1 scant tsp. salt
1 egg
PREPARATION
1. For dough, process the following in a food processor just until crumbly: > 1 1/2 c. flour > 2/3 c. cold butter, sliced into pieces
2. With motor running, quickly add, mixing just until blended: > 2-3 TBS. cold water
3. Let tartlet dough “rest” in refrigerator for an hour or so for easier handling, then press into tart pans.
4. After pressing into tart pans, freeze for up to a week if necessary. Or just refrigerate 20 minutes or so, before baking. Bake empty shells at 350 degrees for 15 minutes. (Frozen shells may take a bit longer.) Let cool.
5. Put a dab of Dijon mustard in bottom of each baked crust. Use: > Scant 1 TBS. Dijon
6. Slice a small bit off top and bottom of pear cherry tomatoes (so they’ll lay in tart shell); cut each tomato in half. Add one piece of the tomato to each tart shell. Use: > 12 pear cherry tomatoes
7. Mix together until smooth: > 1 c. Parmesan > 1/4 c. olive oil > 1/4 c. cream > scant 1 tsp. salt > 1 egg
8. Add a dollop of the egg mix on top of the tomatoes in each shell. Bake at 350 degrees for 10-15 minutes, until lightly golden. When cool enough to handle, remove from tart pans and serve warm or room temperature.
Maybe our teeth are the “tip of the iceberg”, reflecting health (or lack of it). My story seems to suggest that!
Over ten years ago, in my forties, my body was slowing falling apart (undiagnosed hypothyroid). I didn’t know what was wrong, but I had a list of what wasn’t right. Now my mouth was going to join that list of bodily woes–my gums were falling apart.
My dentist had filled a cavity that had appeared on the side of my tooth, near the gum. A short time later, that area of my gum started blistering (bleeding and pus included, ew). The dentist sent me to a gum specialist, who told me she needed to remove the filling I’d just gotten, so that she could perform some thousands-o-dollars gum surgery.
THIS was being told to the small business owner who had no dental insurance, and who was not making a whole lotta money! I did not like that idea.
THEN I found out about the hypothyroid. I started taking Armor Thyroid, and suddenly felt better than I’d felt in years (like, thirty!). Before taking the thyroid supplement, I had been thinking this was just what getting old felt like. Once my thyroid started working again, I discovered what feeling normal was like, and it was WAY better feeling than I’d felt in years.
So… I suspected that the gum issue was just another part of the whole thyroid problem. I suspected that my gums might start healing naturally, now that I’d begun to address (not the symptom) the CAUSE of my troubles.
I was right! My gums got WAY better. And now, I’m determined to keep ’em that way. I’m using a little activated charcoal to brighten my teeth on occasion, and I’m brushing with homemade toothpaste (see easy recipe below).
I worked up the recipe below after reading Denise Minger’s article about her experiences. A long-term raw vegan diet gave her horrible dental problems. Because of the acidity of her mouth and body on that diet, the health of her teeth and gums suffered.It makes sense that the toothpaste below (and the activated charcoal), in causing a more alkaline condition, would be ideal for dental health.
Homemade Toothpaste
INGREDIENTS
1/2 cup coconut oil
1/4 c. baking soda
20 drops of peppermint essential oil
10 drops myrrh extract (if available)
Ideally, coconut oil should be warm enough to stir- not too solid, but not all melted either (or the baking soda will just sink to the bottom). Mix the other ingredients into the oil, stirring with a fork. Add everything to a jar; use a small amount to brush teeth. Cheaper, better, more natural!
We were hippies, I suppose. I was only 17 back in 1975, when I first met my husband. His super-cool older sister was turning us on to hummus and herbal teas. And I got so inspired when we walked into a health food store in Big Sur on our honeymoon (1976)- at that point, there were no such granola shacks in OUR town, back in Michigan! It didn’t take long before I was exploring granola recipes myself. By the time we opened The New Deli (in 1985), I had come up with a pretty tasty granola that we packaged up for our morning crowd. And, for us, of course!
If you don’t want to make granola in order to make granola bars, just use this recipe for “energy bars” instead!
Use a skillet for this recipe- it’s easier to stir half-way through the baking time. If you want, heat the pan on the stove, stirring the granola mix constantly over medium high heat for 5 minutes or so, until it’s golden. But I prefer putting the skillet in the oven- it gets more evenly baked to perfect crunchiness.
Some of the granola can be used to make “Super Easy Granola Bars” (see recipe, bottom of page). We find those more convenient to eat, since we usually don’t have milk in the house for a bowlful of granola!
Most granola recipes use quite a bit more fat (either olive oil, butter, coconut oil, or more nuts), but I discovered that eating that much oil was unbalancing my Omega 3/6 ratio- in other words, contributing to inflammation and such. So I find this granola to be just right. But you can add more oil if you want!
Also, not everyone includes molasses in their granola recipe. But it’s a great way to get a lot of extra minerals and nutrients. I sub molasses for honey, although I add raw honey to the granola bars instead. It has more enzymes and nutrients that way, when it hasn’t been heated. There’s been quite a stir about grocery-store “honey” not being all it’s cracked up to be (study found here). I think it’s because honey is often super-heated and processed. So I get higher quality raw honey. And then I don’t want to ruin it by heating it myself (hence adding it to granola bars instead, which don’t get heated). That’s my story. My long story about granola…
This makes about 6 c. of granola- 12 servings (or several batches of Granola Bars).
INGREDIENTS
1/4 c. coconut oil, melted
1/4 c. molasses
1/4 c. palm sugar
1 tsp. vanilla
1 tsp. almond extract
1/2 tsp. salt
1 c. dates, chopped (about 4 oz.)
4 c. rolled oats
1/2 c. nuts of choice, chopped
Optional: 1/2 c. sunflower seeds
Optional: 1/2 c. raisins
PREPARATION
1. Mix together: > 1/4 c. coconut oil, melted > 1/4 c. molasses > 1/4 c. palm sugar > 1 tsp. vanilla > 1 tsp. almond extract > 1/2 tsp. salt > 1 c. dates, chopped (about 4 oz.) > 1/2 c. nuts of choice, chopped > Optional: 1/2 c. sunflower seeds 2. To the above mixture, stir in: > 4 c. rolled oats 3. Mixture will be dry (use hands to mix, if necessary). Turn out into two iron skillets and bake at 350 degrees for 10 minutes. 4. Remove granola from oven, stir, then bake once more, about 10 more minutes. Let cool. If desired, add last: > 1/2 c. raisinsUse the granola in the recipe below, if desired:
1. Process into a nut butter, in blender or processor: > 2 c. cashews (or other favorite)
2. Add to nut butter in blender/processor, mix some more: > 1/4 c. coconut oil, melted > 1/4 c. honey > 1 TBS. cinnamon > 1/2 tsp. salt > Optional: 1 TBS. bee pollen
3. Turn nut butter mixture out into a bowl. Process granola until fairly fine (in blender or processor): > 2 c. granola 4. Mix all the ingredients together (“knead” with hands, as dough will be stiff). Press into wax-paper-lined 7″ loaf pan (the smaller size one, if you have it). Chill and least an hour, then cut and wrap pieces in wax paper, storing bars in refrigerator.
A bit of Papaya Salsa can dress up a fish fillet, or get tossed into rice; add a side green salad topped with chopped Macadamias, in keeping with the tropical theme. Delicious!
Mexican papayas are becoming easier to find. They aren’t quite as sweet as Hawaiian papayas, but they’re also less likely to be genetically modified. They might be a little uglier on the outside too- often a mottled brown/green/orange color. But this colorful fruit is especially healthy, fighting inflammation, promoting heart health, and aiding digestion. Limes go especially well with papayas, but lemons can substitute. This salsa is the perfect summer topping for grilled fish, or even over some greens as a salad. Serves 6-8.
INGREDIENTS
Half of one large Mexican papaya (about 3-4 c.)
Half of a Red onion
2 cloves garlic
1 jalapeno pepper (or to taste)
Half a bunch of cilantro (about 1/2 c.)
Optional: Spearmint or parsley
1/4 c. olive oil
1 tsp. salt
Juice from 1-2 limes
PREPARATION
1. Mix in medium bowl: > Half of a red onion, chopped fine > 2 cloves garlic, minced > 1 Jalapeno pepper (or to taste), chopped > Half a bunch cilantro (about 1/2 c.), chopped > 1/4 c. olive oil > 1 tsp. salt
2. After mixture’s coated with oil, add and mix again: > Juice of 1-2 limes > Half a papaya (about 3-4 c.), chopped
3. Serve this salsa as a topping over fish or other favorites. Add fresh spearmint for variety, if desired. Substitute pineapple for the papaya, if papaya isn’t available.
These energy bars are made with ground, raw oatmeal, which is roasted in a skillet until golden. For another version that uses granola, see this recipe.
Raw honey (local if possible), plus the bee pollen, can help allergy sufferers approach symptoms nutritionally- the extra nutrients and enzymes in pollen can really help! Cinnamon helps insulin to work better (good for diabetics, and others). And cinnamon and coconut oil both have shown some potential in addressing Alzheimer’s. So I figure they’re perfect (and healthy) for husbands, kids, and others to munch on as needed! Makes 12 servings or so.
INGREDIENTS
1 1/2 c. raw cashews
1 1/2 c. oatmeal (gluten-free if necessary)
1/4 c. coconut oil
1/3 c. honey
1/2 tsp. salt
1 tsp. vanilla
2 tsp. cinnamon
1 TBS. bee pollen
PREPARATION
1. Process the oatmeal into flour in a blender (or food processor). Use: > 1 1/2 c. oatmeal
2. In a hot, dry skillet, toast the oatmeal until golden and fragrant, stirring constantly.
3. Set toasted oat flour aside in separate bowl. On medium heat, toast cashews in iron skillet, until golden, stirring often. (Or toast in oven.) Use: > 1 1/2 c. raw cashews
4. Add cashews to a Vitamix (or other blender); process until fairly smooth. Add: > 1/4 c. coconut oil > 1/3 c. honey > 1/2 tsp. salt > 1 tsp. vanilla > 2 tsp. cinnamon
5. Mix the following in bowl, kneading some with hands to mix, as the dough will be very stiff. Use: > Toasted oat flour > 1 TBS. bee pollen > Blended ingredients
6. Press into loaf pan lined with wax paper, and chill until firm (about an hour) before cutting. Slice and wrap in wax paper; store in jar in fridge.
I was craving some Irish Soda Bread from a local bakery. Alas- too far away. Plus, we needed scones for a tea we were hosting at The New Deli. Result: This recipe, which can be varied in many ways to suit your mood or tastes!
The raisins in these scones add extra sweetness, and the caraway adds a perfect complementary flavor. For variety, substitute dried cranberries for the raisins, and 1/2 c. chopped walnuts in place of the caraway seeds. Orange or lemon zest is another nice addition!
INGREDIENTS
2 c. flour (or use part fine corn meal for more texture)
3/4 c. buttermilk (plus extra for sprinkling on top)
PREPARATION
1. Process in food processor until mixed: > 2 c. flour (or use part fine corn meal for more texture)> 2 TBS. sugar > 2 tsp. baking powder > 1/2 tsp. baking soda > 1/2 tsp. salt > grated peel of 1 lemon (or orange)
2. Add, then process in food processor until it resembles coarse meal: > 1/2 c. cold butter, sliced
3. Last, add and pulse-mix just until blended: > 1/2 c. raisins (or dried cranberries) > Optional: 1 1/2 tsp. caraway seed (or substitute 1/2 c. chopped walnuts) > 3/4 c. buttermilk
4. Roll out (or pat out), on floured board, into approximately a 9 x 13″ rectangle (about 3/4″ thick). Spread lightly with extra buttermilk; sprinkle w/ about 2 TBS. sugar. Cut into 6 squares, cutting through squares to make triangles. Bake on greased sheet, 1″ apart. Bake 10-15 minutes at 425 degrees. Makes 12 scones.
I was a very enthusiastic kombucha brewer in the beginning. I envisioned mass quantities of the stuff being welcomed by throngs of New Deli employees and patrons. I bought a tea strainer the size of a man’s fist, got a whole case of blue, clasping-lid bottles, and had gallon jars of various strains of kombucha up on my top shelf.
Alas, it didn’t catch on. Most of the deli gang enjoys this Jun Kombucha more. It’s kombucha’s sophisticated, fancier cousin, brewed on green tea and honey; the “champagne” of kombuchas. I still drink “regular” kombucha daily though–it’s got its own unique probiotic profile.
I make my kombucha extra tasty by adding some “Ginger Bug” to the second ferment. Yay- ginger ale! (Find Ginger Bug Recipe here.)
I was like a new mother in my early kombucha days, so nervous about my scoby. I’d carefully decant all but a few cups of the last brew, remove the scoby, clean the container, add new sugar/tea mixture (plus some of the old “starter” brew), then put the scoby back in…
Now that scoby stays in the crock/jar/whatever. I pour off most of the fermented kombucha, add new sweet tea to the receptacle, and I’m done. “Continuous Brew Style”–so much easier!
As for what receptacle to use, well…I thought a crock or glass decanter with a spigot would be handy, to fill bottles for the second ferment right from the tap. No! This was not easier! What was easier was getting a funnel, and pouring the brewed kombucha off the top, into bottles. The spigot method was slower than I’d hoped, although I still like my spigot jars, if only for pouring a bit of kombucha into a tasting cup, so I can determine if it’s “ripe” enough. So…use whatever works for you–a spigot jar, crock, or regular jar! I personally use a 2-quart square jar, so it takes less counter space. The 2 1/2 gallon crock might be too large for many of us..
SWEET TEA DIRECTIONS
Get some starter and scoby from a friend, or let a scoby develop on some store-bought, unpasteurized kombucha. OR, get this starter from Poseymom.
I speed up the brewing process when making sweet tea by brewing the tea in half-as-much boiling water, adding the remaining liquid in the form of cool water or ice-cubes. (I’m a lady-on-the-run and don’t want to wait for tea to cool off!)
INGREDIENTS
4 c. filtered or spring water (not chlorinated tap water)
4 black tea bags or 1 TBS. loose black tea (or substitute green or white tea bags ocassionally)
Optional: Extra tea for flavor (rooibos or yerba matte, etc., but no Earl Grey)
1/2 c. sugar
4 c. more cold water and/or ice
Bring to a boil: > 4 c. filtered or spring water (not chlorinated tap water)
Pour boiling water into jar or tea pot with the tea in it, to brew for 3 or 4 minutes. Use: > 4 black tea bags or 1 TBS. loose black tea (or substitute green or white tea bags ocassionally) > Optional: > Extra tea for flavor (rooibos or yerba matte, etc., but not Earl Grey or citrus teas, as the oil in them inhibits scoby growth)
After the sweetened tea has cooled off,strain the tea out into another jar/receptacle.Add, stirring in until mixed: > 1/2 c. sugar (Not honey or raw sugar- that will inhibit growth)
Also additional liquid. Use: > 4 c. more cold water and/or ice
When the sweet tea is cooled off, add to the gallon jar or crock that contains about 1 c. starter tea, plus the scoby.
Initial brewing may take 7-14 days. It will go through stages as the sugars convert. Early on, they break down into easier-to-digest sugars that actually taste sweeter, even though there is now less sugar in the brew.
The kombucha will be ready for its second ferment when the liquid is pleasantly tangy, but not too sour. If the kombucha gets neglected for too long, it will turn to vinegar. Kombucha that’s gotten pretty sour can still be used to make a second ferment, but will need considerably more juice to tone it down!
Continuous brews can yield finished kombucha after a week or so, depending on weather. (They finish faster in warm weather.) Then they can be decanted into bottles for a second ferment (which will take a day or two to get bubbly).
CONTINUOUS BREW METHOD
Add sweet tea to kombucha starter. The more starter tea there is in proportion to sweet tea, the quicker it will ferment. If more sweet tea is added to just a little starter, it will take longer to ferment. This info can help with “Kombucha Management”!
After about 7 days, the first fermentation’s probably finished. You might wait longer (taste it now and then). Don’t go too long, or it’ll become an undrinkable vinegar concoction!
Pour off some of the kombucha into bottles, for the “second ferment”. What remains will stay in the brewing receptacle; it’s the “starter” that will help the next batch along.
Add cooled, sweetened tea back into the crock/jar. After a week or so, check the next batch every few days, looking for that characteristic tang that’s not too sweet, not too sour. Continue the process, bottling some for a second ferment, or even just drinking it straight from the tap.
Replenish the crock with more sweetened tea. Rinse and repeat! Except, I don’t actually rinse my stuff except maybe once every six months or so.Then I strain the starter tea to remove the kombucha “debris” that collects, rinse the jar out, and keep going.
The beauty of the continuous brew method is that there is so much of the fermented kombucha in the crock, that when you add a quart or two of new sweetened tea on top, it gets fermented pretty quickly. In several days or so you can decant more. (Go by taste- it’ll depend on warmth, and your preferences.)
TIPS FOR KOMBUCHA SUCCESS
TEMPERATURE:If temperatures soar into the nineties for your Kombucha brew, that could potentially make it die off. In temperatures lower than the ideal 72 to 85 degrees, your scoby might just hibernate some. In that case, at least it will start regenerating once it’s brought back into a warmer climate. If your kitchen is just too cool, you might want to look into a heater strip (click on the one on the right, if you want to buy it on Amazon). I’ve put my kombucha crock on top of the fridge, using an old heating pad under several towels to warm it up some- that also works!
BLACK TEA IS BEST: The “Scoby” (“booch”, as it can be affectionately called) needs to (ideally) brew in a medium containing black tea. I have tried green and white teas (all from the same plant), but the scoby seemed to weaken after several ferments using only those teas. I’m sticking to black, which has all the right properties. Some additional rooibos or yerba mate can be added to that as well, for extra nutritional benefits, if you want. But keep adding black tea.
Annabelle of Kombucha Fuel gives a complete run-down on teas to use, from black to green, white, yerba mate, rooibos, herbal… (article here). Someone in the comment section there mentions using Puuerh tea, but from my research, it doesn’t sound like a good idea…
NO CHEESE CLOTH: Use a towel or such for covering the kombucha as it brews- this will keep out fruit flies, mold spores, and such. (Cheesecloth isn’t a fine enough weave to work well.)
NO MOLASSES: Don’t add molasses. It’s great for kefir, but folks say it gives kombucha a weird taste.
BOTTLES: I’ve been pouring a new batch of tea right into my gallon jar, decanting some right away into one of these blue bottles with the ceramic stopper. The kombucha will finish brewing in the bottle, building up carbonation along the way. (Add fruit juices or spices for flavoring, to make it like healthy soda!)
SCOBY HOTEL: You might want to house some spare scobys in their own “hotel”, in case the one you’re using goes south. (Like, gets black mold on it or something- definitely a bad sign.) The “Hotel” is just a gallon jar filled with kombucha; you add the older layers of scobys to it, and they’ll keep almost indefinitely. Eventually (every two to six months), the brew will collect an excess of yeasts- those brown tendril-like clumps floating around in the liquid. So, set the scobys aside and strain the liquid out of the jar, through cheesecloth, to catch the excess yeast. Clean the jar out well, as dead yeasts build up on the bottom of the jar. Then return the scobys to the clean jar, and fill it half with the strained kombucha, and half of some new sweet-tea brew. Good for another six months or so!
There are ideas for using extra scobys in spa applications- see this article from Kombucha Kamp. In my experience, the spa idea was horrible. Another idea: let it dry out, then give to your dog as a “jerky” of sorts. Another horrible idea, at least for my dog! (She just stared at it. Not impressed.)
CROCKS ARE DISCREET! If you need to brew extra big batches, this is for you. And other family members don’t have to be too concerned about the strange “growth”…
Below is a picture of the jar I gave to my friend. Note how bashful the SCOBY is- hiding behind the note, haha!
Lamb can be a welcome change from typical roasts; perfect for special occasions. This lamb recipe is big on flavor, presentation, and economy; Leg of Lamb is usually better-priced than other cuts.
With some prep done ahead of time (like roasting the red peppers before-hand), it’s not too much work all at once. The whole recipe could be prepared the day before and refrigerated, then roasted on serving day; in such a case, the overnight chilling may make it take a bit longer to cook.
Serves 8 or so, depending on size of lamb, and appetites.
INGREDIENTS
4 to 5 lb. leg of lamb, boneless*
6 or so red peppers (or 1-2 c. roasted red peppers)
4-5 med. lg. carrots, peeled
1 bunch of Swiss Chard (or substitute 6 oz. spinach)
1/2 c. or so of diced onion (half of one small onion)
2 large garlic cloves, minced
1/4 tsp. cayenne pepper
1/4 c. parsley
1/4 c. fresh rosemary and mint, if available
1 c. chicken stock
PREPARATION
1. Ahead of time, prepare roasted red peppers. Roast in iron pan, at highest oven temperature: > 6 or so red peppers (as many as might fit in the pan)
2. Check them every 20 minutes or so. As the tops get slightly blackened, turn them to get the other sides cooked as well. When skins have darkened, set the pan aside to cool. Remove skin and seeds when cooled.
3. Set red peppers aside.
4. Also ahead of time, pre-cook the carrots, by steaming or microwaving until somewhat tender. Set the cooked carrots aside. Use: > 4-5 med. lg. carrots, peeled
5. Prepare the Swiss Chard by removing the tough inner rib (or substitute spinach): > 1 bunch of Swiss Chard (or 6 oz. spinach)
6. Also ahead of time, prepare a seasoning spread of the following, mixed together and set aside: > 1/2 c. or so of diced onion (half of one small onion) > 2 large garlic cloves, minced > 1/4 tsp. cayenne pepper > 1/4 c. parsley > 1/4 c. fresh rosemary and mint, if available
7. Prepare the lamb. Use: > 4 to 5 lb. leg of lamb, boneless
8. Open the fatter parts of the lamb up by slicing cross-ways, almost all the way through, spreading the “butterflied” piece open. Pound the meat until flattened, with a meat-tenderizing hammer.
9. Spread the pounded, butterflied lamb with: > The seasoning spread (of the chopped herbs/garlic)
10. Add the following ingredients onto the lamb in layers: > The trimmed Swiss Chard (or spinach) > The cooked carrots, left whole > 1-2 c. roasted red peppers, wrapped around the carrots
11. Starting with the smaller end, start rolling the lamb up, and tie it with kitchen string. Roast at 325 degrees for about 1 1/2 hrs. (to 130 degrees internally, when tested with a meat thermometer). Let stand 15 minutes before cutting. Add the following to the drippings in the pan, making au jus: > 1 c. chicken stock
12. Serve the lamb with a simple side dish of rice or red potatoes, and perhaps a sprig of spearmint or rosemary. Also popular: A little side dish of spearmint jelly.
*If boneless leg of lamb is not available, it’s not too difficult to cut the meat off of a semi-boneless leg of lamb. Even if it ends up as two pieces, it still all gets tied together and works out anyway.
I’m rounding up favorite recipes for the brunch we’ll be having for our annual Easter Egg Hunt. Thought I’d share this one with you! Even though I don’t use much flour these days, in this particular case, the flour helps the dish to hold up, and to cut easily into small serving pieces. For gluten-free, check the note below on making the frittata “omelet-style”.
This simple recipe is good for serving a crowd, when one doesn’t want to deal with last minute preparations. A bit of flour in the mix helps the dish hold up. Packaged, grated cheeses are convenient, but cost a bit more, and the choice of cheese is limited. An alternative to grating: slice through a chunk of cheese, stack it and cut through it again to get smaller pieces. It works just as well as the grated cheese.
Fancy chefs may like making their frittatas more like an omelet is made, as the eggs cook just the right amount, and the toppings are broiled, with bubbly, melted cheese. For that method, eggs are whisked with a bit of water, and added to a hot, oiled skillet. The cooked layer is lifted to the top with a spatula, and fillings of choice can be layered on next, with cheese on top. The whole pan then gets broiled until the cheese is bubbly. A glorified omelet, really, but it looks especially appetizing with the broiled cheese on top.
This frittata recipe serves 4-6 as a main dish, or more as an appetizer.
INGREDIENTS
8 oz. Jack cheese or other favorite, divided in half (about 2 c. grated)
6 eggs
12 oz. Ricotta cheese
One 8 oz. bag frozen spinach
1 c. or so grated Jack cheese
1/3 c. flour
3/4 tsp. baking powder
1/2 tsp. black pepper
1/2 tsp. salt
3 or 4 tomatoes, sliced
PREPARATION
1. Prepare cheese by grating (or slicing/chopping): > 8 oz. Jack cheese, divided in half
2. Reserve approx. half of grated cheese for the top layer. Mix well: > 6 eggs
3. Add to eggs in bowl: > 12 oz. Ricotta cheese > One 8 oz. bag frozen spinach > approx. half of the grated cheese > 1/3 c. flour > 3/4 tsp. baking powder > 1/2 tsp. black pepper > 1/2 tsp. salt
4. Mix well. Pour into buttered 13×9″ dish, and top with: > 3 or 4 tomatoes, sliced
5. Last add: > Reserved grated cheese
6. Bake at 375 degrees for 30 minutes, until golden on top. Serve warm or at room-temperature. Cut into smaller pieces to serve as an appetizer.
VARIATIONS
Artichoke Frittata
Omit spinach and salt. Substitute: > Three 6.5oz. jars marinated artichoke hearts, drained (or 1 bag frozen artichoke hearts plus 1/2 tsp. salt)
Green Chile Frittata
Omit spinach and Jack cheese. To serve, top w/cilantro. For frittata, substitute: > Two 7 oz. cans green chilis, drained > 8 oz. Cheddar cheese, grated
I’m starting to plan for our annual Easter Egg Hunt on Palm Sunday, and think I’ll serve this, since it makes so much. Yes, it’s also nice to serve on a smaller scale (just reduce the recipe). But it’s ideal when you need a big batch of something, and don’t have a lot of time for preparation. Sesame oil is a key ingredient–it’s loaded with flavor, and is a healthier choice than many other vegetable oils. It’s the base of a great sauce!
Occasions come up when a simple meat recipe is desired, to serve a large number of people. Boneless chicken thighs are a tasty, economical choice; creating a simple marinade makes preparations easier. The thighs can be partially cooked in the oven, then brought to the grill if desired, to add extra flavor.
This chicken will be tender and moist; it can be served with the homemade sauce, or on its own. 40 or so servings.
INGREDIENTS
20 lb. boneless, skinless chicken thighs
2 c. hot water
3 TBS. salt
1 c. frozen orange juice concentrate
1 c. lime (or lemon) juice
1/2 c. sugar
1/4 c. white vinegar
1/4 c. toasted sesame oil (or peanut oil)
SAUCE INGREDIENTS
1/2 c. frozen orange juice concentrate
2 TBS. lemon juice
1 1/4 tsp. salt
2 tsp. hot pepper oil (or 1 tsp. cayenne)
1 c. toasted sesame (or peanut) oil
1 red pepper, finely chopped
1 bunch chives (or green onion), finely chopped
PREPARATION
1. In a 3-5 gallon bucket, or other large container, mix to dissolve: > 2 c. hot water > 3 TBS. salt
2. Add remaining ingredients and stir well: > 1 c. frozen orange juice concentrate > 1 c. lime (or lemon) juice > 1/2 c. sugar > 1/4 c. white vinegar > 1/4 c. toasted sesame oil (or peanut oil)
3. Let marinade cool off some; marinate in the above mix overnight: > 20 lb. boneless chicken thighs
4. Bake 20 minutes at 400 degrees. Finish on grill for extra flavor, or bake a bit longer, until done. Serve warm or cold.
5. To serve with the above sauce, add the following to a small bowl: > 1/2 c. frozen orange juice concentrate > 2 TBS. lemon juice > 1 1/4 tsp. salt > 2 tsp. hot pepper oil (or 1 tsp. cayenne)
6. Slowly whisk in, in a slow stream, until incorporated: > 1 c. toasted sesame (or peanut) oil
7. Garnish sauce with: > 1 red pepper, finely chopped > 1 bunch chives (or green onion), finely chopped
INGREDIENTS
to brighten my teeth on occasion, and I’m brushing with homemade toothpaste (see easy recipe below).
