Sunday, September 15, 2019

Shakshuka for Two

Shakshuka served over spinach with bread
Serve on a Bed of Spinach with Crusty Bread

Recipe by Robin

Shakshuka! A fun word to say, and a delightful dish from North Africa that satisfies at both brunch and supper.  It starts with a thick whole-tomato sauce, chunky with onions and bell pepper, lightly spiced (or not so lightly—your choice) with exotic Middle Eastern flavors. Next, eggs are poached directly in the sauce and topped with green herbs. For extra color and veggie-power, I serve shakshuka on a bed of steamed spinach or julienned steamed zucchini. Traditionally it’s accompanied by hearty homemade white bread for scooping up the yummy sauce.

Sunday, July 21, 2019

Citrus Mint Iced Tea

Two Glasses of Tea Garnished with Lemon and Mint
Iced Tea for Two

Recipe adapted from The Tea Companion

It’s summer and it’s hot! Temperatures are sizzling throughout the US. Even the weather map looks sunburned, all zones pink to dark red, with no blue, green, or even yellow zones in sight. Pretty much the same story throughout the northern hemisphere. We need to chill out, even as we brainstorm solutions to global warming. A tall glass of orange-lemon, minty tea with a caffeine lift couldn’t hurt. I adapted the recipe from The Tea Companion, a classic guide to different teas from around the world, as well as clear, succinct descriptions of how different teas are grown and processed. The Companion also demonstrates how to make great tea. 

Sunday, June 16, 2019

Blueberry Hand Pies

Closeup of baked blueberry Handpie
Each Person Gets Their Own

Recipe adapted from Yankee Magazine

June, one of my favorite months! Heralding the late spring turning into summer, the end of the school year, the beginning of seasonal swimming. And, my birthday! This year, instead of the usual bakery cake, I decided to make my own. Not a cake. Instead, blueberry hand pies—flaky pastry being much more delicious than most cakes IMHO. Found the recipe in a library while on vacation a few years back, and first prepared it in a motel room (with limited success). A burgeoning, bountiful blueberry crop at the farmers’ market inspired me to try again. A lot easier to make at home than in a motel room.

Saturday, May 11, 2019

Chili Roasted Carrots

Roasted and Spiced to Perfection

Recipe adapted from The Metabolism Reset Diet

It’s May, but here in Santa Cruz it’s still cool in the evenings, and most days. New spring greens make a lovely salad, yet we still crave something hot and substantial for dinner. Enter chili roasted carrots, a dish with heat, crunch, and spice. Few ingredients and easy prep make the recipe even more appealing. Spices and herbs can be changed up according to personal tastes and what’s on hand. Perfect for early spring, this recipe can also be deployed all winter, switching out the lime juice for lemon or even orange. What’s not to like?

Sunday, April 14, 2019

Rum Raisin Persimmon Muffins

platter of muffins
Platter of Rummy Goodness

Recipe adapted by Robin

What do you bring to a luau-themed birthday party for a 60 year old who has everything and loves rum? More rum! And some rum raisin muffins for the potluck. Luckily my friend Cynthia shared a recipe for persimmon muffins earlier this year, and I still had persimmons in the freezer. And rum. I remembered what cousin Jon’s great grandma Ellen said about her Bourbon Pecan Cake: soak the raisins in the rum so the alcohol won’t bake off as much. This also concentrates the rummy flavor in each plumped-up raisin. I also cut down the sugar and tweaked a few quantities to accommodate the extra liquid.

Sunday, March 31, 2019

Pumpkin Soufflé or Winter Squash Soufflé

Slice of pumpkin souffle with orange slice
Brilliant Use of Leftover Pumpkin

Recipe from The Classic Zucchini Cookbook

For the past year I’ve been obsessed with soufflés. After the classic cheese soufflé, the golden delicious apple soufflé, and my recently posted acorn squash soufflé, I have one more recipe to explore, this time with leftover Winter Luxury pumpkin from Argentine beef stew in a pumpkin, pureed and frozen.  Any kind of cooked, pureed winter squash, or even canned pumpkin, will suit the recipe. It’s that late winter/early spring time of year, when I’m using up the rest of the winter squashes from last year’s farmers’ markets. Alas, I’m recycling the same old soup and baked squash recipes. This recipe can the antidote to baked squash ennui.

Sunday, March 17, 2019

Gluten-free Flaxseed Crackers

Good with a Schmear

Recipe inspired by Bob’s Red Mill & How Not to Die

It’s Lent, the time between Ash Wednesday and Easter, according to the Christian calendar. The word derives from the Anglo Saxon lencten, meaning spring. Symbolic of the time Jesus spent in the wilderness preparing for his ministry, it’s a time for reflection and purification as the seasons change from winter to spring. When I was growing up, kids were encouraged to “give up (name of rich food) for Lent,” a feat at which I never really succeeded. Deprivation just isn’t my thing, but I offer these gluten-free, keto-friendly, high fiber crackers as a crunchy substitute for buttery high carb desserts, for whenever the urge for purification strikes.

Sunday, March 3, 2019

New Orleans Bread Pudding with Bourbon Sauce

Square of Bread Pudding topped with Bourbon Sauce
Bread and Bourbon Classic

Recipe by Susie M.

Absolutely the best ever. Even the exquisite Commander’s Palace and Brennan’s restaurants can’t compete in the bread pudding arena. My Auntie Ann’s concoction comes close, but lacks the New Orleans bourbon sauce. My friend Susie brings this pudding to an annual New Years’ Day party and it always disappears quickly, despite numerous dessert contributions and large amounts of seafood stew. When I inquired, she said that the recipe is from a New Orleans greeting card that she purchased years ago, and generously shared a photocopy. It’s a perfect treat for Mardi Gras—next Tuesday, March 6 this year.

Sunday, February 24, 2019

Acorn Squash Soufflé

wedge of acorn squash souffle with spoon and napkin
Serve Warm, Room Temp, or Chilled

Recipe adapted from Simplicity from a Monastery Kitchen

This last of a trio of soufflé recipes from an upstate New York monastery cookbook is perhaps my favorite, though it barely surpasses the classic cheese soufflé in deliciousness, and the apple soufflé is easier to prepare. This is a dessert soufflé, taking advantage of acorn squash’s natural sweetness, enhanced by small amounts of maple syrup and sugar. The cookbook suggests serving it warm, but it’s also good at room temperature, and IMHO even better chilled, like a light pumpkin-ish pudding infused with the unique flavor of acorn squash.

Sunday, February 10, 2019

Moroccan Pumpkin Soup

Closeup of bowl of Moroccan pumpkin soup
Leeks on Top for Color Contrast

Recipe from Dan Musicant’s sister

Looking for creative uses for leftover pumpkin from the delightful Argentinian beef stew in a pumpkin recipe, I came across a recipe I printed out way back in 2011 when I first started this blog. I’ve already blogged a more elaborate Moroccan Butternut Soup as well as a Savory Roasted Pumpkin Soup and a Chunky Ginger Pumpkin Soup, but the addition of allspice makes this recipe unique. So I adapted it for the amount of leftover pumpkin that I had, and added some extra chickpeas, since my husband isn't a fan of super-smooth soups. I also chose to serve the sautéed leeks on top, instead of pureeing them with the pumpkin and spices, for variety of taste and texture.