Basic Hummus
I am just going to come out and say it: I really love hummus. I have no problem with grabbing some pita bread and calling it dinner. Sometimes I like to throw spiced lamb or chicken on beds of hummus and often I use hummus as a sandwich condiment.
INGREDIENTS
2 Cups Cooked Chickpeas
1/4 Cup Tahini
1/4 Cup Fresh Lemon Juice
3 Pureed Garlic Cloves
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Cup Water or Chickpea Cooking Liquid
1/8 Teaspoon Cayenne Pepper
If you are cooking dried chickpeas then use 3/4 cup dried chickpeas. If you are using canned then use 1 can of drained chickpeas. Purée the chickpeas in a food processor or a blender. Stir in the tahini, lemon juice, garlic, olive oil, salt and cayenne pepper. Mix until smooth. Add either the water or chickpea cooking liquid and mix well. Serve immediately or store in the refrigerator. Makes 2 cups.
Oven Roasted Green Beans & Cipollini Onions
After the holidays eating healthy is on the top of everyone’s list. Here is an easy and delicious way to cook green beans.
INGREDIENTS
1 Pound Trimmed French Green Beans
1 Cup Sliced Cipollini Onions
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 375º F. Adjust the oven rack to the middle position. Wash and trim the green beans. Peel the cipollini onions and slice horizontally. Line a rimmed baking sheet with parchment paper. Spread the green beans and cipollini onions on the parchment paper. Drizzle the olive over the mixture. Sprinkle with the salt & pepper. Roast for 8 minutes. Remove from the oven and using tongs toss the green beans and onions. Place back in the oven and roast for another 4 to 8 minutes. Remember that every oven cooks differently. Remove from the oven and transfer to a serving bowl. Serves 4
Lamb Meatball Sliders
These sliders are delicious. If you’re having trouble finding slider buns then just use dinner rolls for the buns. I like using a good potato roll.
INGREDIENTS
Meatballs:
4 Tablespoons Olive Oil
1/2 Diced Yellow Onion
3 Chopped Garlic Cloves
1 Tablespoon Fennel Seeds
1 Tablespoon Chopped Fresh Rosemary
1 1/2 Pound Ground Lamb
1/2 Cup Breadcrumbs
2 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Sauce:
1/4 Cup Olive Oil
1 Diced White Onion
3 Diced Garlic Cloves
28 Ounces Crushed Tomatoes
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1/2 Teaspoon Herbs de Provence
To make the meatballs heat the olive oil in a large sauté pan over a medium heat. Add the onions and garlic and cook for 4 minutes. Stir constantly. Add the fennel seeds and rosemary. Cook for 1 minute. Remove from heat and transfer to a medium size bowl. Set aside. In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper. Add the onion mixture that was set aside. Mix all of the ingredients with your hands. Form the lamb mixture into 10 golf ball size meatballs. Place the meatballs back into the large sauté pan and cook for 5 minutes on each side. You will want the meatballs to be slightly browned on each side. Remove from the sauté pan and place onto a large plate.
To make the sauce heat the olive oil in a large pot over a medium high heat. Add the onion and garlic. Cook for 1 minutes until soft. Add the tomatoes and their juices. Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence. Cook for 5 minutes. Add the meatballs to the sauce and reduce the heat to low. Cover the pot and simmer for 20 minutes until cooked through.
To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce. Place the top on and repeat until you have assembled all of the sliders. Serve the extra sauce on the side. Makes 10 sliders.
Calamari Pasta
Tonight is the traditional Feast of the Seven Fishes which is Christmas Eve Italian Style. Serving seven types of seafood is customary, but serving just a few seafood dishes will make a delicious “meatless” evening.
INGREDIENTS
1 Pound Penne Pasta
6 Tablespoons Olive Oil
9 Minced Garlic Cloves
1 1/2 Teaspoons Red Pepper Flakes
6 Diced Plum Tomatoes
2 Pounds Calamari (Squid)
Juice of One Lemon
1 Cup Chopped Fresh Parsley
1/4 Cup Grated Parmesan Cheese
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Clean and slice the calamari tentacles and tubes into rings. Set aside. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain the pasta. Do not rinse the pasta. In a large size skillet heat the olive oil over a medium high heat. Add the minced garlic, diced tomatoes, salt , pepper and pepper flakes. Cook for 2 minutes. Stir occasionally. Add the calamari and cook for 3 minutes. Stir in the lemon juice and cook for another 4 minutes. Add the parsley. Add the drained pasta to the skillet and toss until heated through. Transfer to a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Serves 8
Grilled Bruschetta
Holiday entertaining is fun, but can be a lot of work. My Grilled Bruschetta is easy to make and looks beautiful arranged on an appetizer plate. They make a nice little lunch as well.
INGREDIENTS
12 Thick Slices Crusty Italian Bread
6 Large Halved Garlic Cloves
1/2 Cup Olive Oil
2 Chopped Tomatoes
1/2 Cup Chopped Basil
12 Teaspoon Kosher Salt
Preheat your oven to broil. Place the bread pieces on a grill pan and place in the oven for 2 minutes per side. Remove from the oven and rub each side with the garlic. Drizzle the olive oil over each piece of bread. Place the chopped tomatoes on top of each piece of bread and sprinkle with the kosher salt. Place back under the broiler for 45 seconds. Remove from the oven and arrange on a serving platter. Garnish with chopped basil and serve. Makes 12
Lentil Soup
Many of us are super busy this time of year. Here is a soup that freezes extremely well. If you want to make this lentil soup vegetarian just leave out the ham bone.
INGREDIENTS
1 Pound Dried Lentils
1 Ham Bone
2 Quarts Water
1 Diced Onion
2 Chopped Celery Stalks
2 Chopped Carrots
4 Minced Garlic Cloves
1 Bay Leaf
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Sort and rinse the dried lentils. In a large size soup pot add the water, lentils, ham bone, onions, celery, carrots, garlic, bay leaf, kosher salt and pepper. Reduce the heat to low and cover with a lid. Cook for 2 1/2 hours making sure to stir occasionally. Turn off the heat and remove the ham bone from the soup. Remove any of the ham from the bone, chop into pieces and add back to the lentil soup. Remove the bay leaf and serve hot along with crusty bread and a nice green salad. Serves 6
Hearty Vegetable Soup
With so much heavy holiday food this time of year it’s good to take a nice little soup break. Here is a Hearty Vegetable Soup that goes well with a nice loaf of crusty bread.
INGREDIENTS
4 Tablespoons Olive Oil
3 Diced Carrots
1 Large Diced Onion
5 Cloves Minced Garlic
2 Cups Cubed Butternut Squash
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Broth or Chicken Broth
15 Ounces Diced Tomatoes
1/4 Teaspoon Ground Thyme
2 Cups Chopped Kale
15 Ounces Cooked Chickpeas
In a large soup pot add the olive oil and turn the heat to medium high. Add the carrots, garlic, onions and sauté for 5 minutes. Add the butternut squash cubes, kosher salt, pepper and sauté for 2 more minutes. Add the vegetable broth or chicken broth and stir. Add the diced tomatoes and ground thyme. Bring to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in the chopped kale and cooked chickpeas. Cook for another 30 minutes. Transfer to bowls and serve with crusty bread. Serves 4
Tuna Steaks Over Spinach
At least once a week I try to eat fish. Serving tuna steaks over a bed of sautéed spinach makes the dish look good and tastes even better.
INGREDIENTS
1 Pound Tuna Steaks
4 Cups Washed Spinach
1 Sliced Leek
6 Chopped Garlic Cloves
1/4 Cup Olive Oil
2 Chopped Shallots
1/4 Cup Malt Vinegar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
You will need two pans for making this dish. You will need a large sauté pan and a grill pan. In a large sauté pan add half of the olive oil and turn the heat to medium. Heat the oil for a minute and then add the chopped garlic, shallots and leeks. Cook and stir for 2 minutes. Add the washed spinach and sauté for 4 to 5 minutes over a medium heat. Stir constantly. Add the malt vinegar and continues to cook and stir for another minute. The spinach will shrink up significantly. Remove from the pan and transfer to a serving platter. Place the grill pan over a medium high heat and add the remaining olive oil. Place the washed and dried tuna steaks on the heated grill pan and cook on each side for 4 to 5 minutes per side. A bit less or more depending on how rare you like your tuna. Remove from the grill pan and transfer to the serving plate with the spinach. Place on top of the bed of spinach and serve. Finish with salt and pepper. Serve warm. Serves 2
Roasted Split Chicken With Pan Sauce
This is one dish that EVERYONE will love unless they are vegetarian. It’s a bit messy to make but worth the work.
INGREDIENTS
1 Whole Organic Chicken
Kosher Salt
Freshly Ground Pepper
2 Tablespoons Olive Oil
For The Pan Sauce
3 Cloves Minced Garlic
2 Large Sliced Shallots
1 Cup Chicken Broth
Juice of 1 Lemon
6 Tablespoons Unsalted Butter
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Minced Fresh Thyme
2 Tablespoons Minced Oregano
Preheat your oven to 450° F. Move your oven rack to the middle of the oven. Split the chicken in half by using kitchen shears. Open the chicken halves like a book. Wash and dry the chicken halves with paper towels. Season with kosher salt and freshly ground pepper. In a large sauté pan sear the chicken halves, skin side down, in 2 Tablespoons of olive oil, over a medium high heat for 5 minutes. Turn over and sear the other side for 2 minutes. You will want the chicken halves to be golden but not cooked through. Transfer the chicken halves to a baking pan skin side up. Roast the chicken, uncovered and skin side up, for 25 minutes. While the chicken is roasting you should make the pan sauce. For the sauce, sauté the garlic and shallots, in the same pan that you seared the chicken in, for 30 seconds. Add the chicken broth to the skillet and simmer for 5 minutes. Add the lemon juice. Add the butter into the sauce and cook for two minutes over a medium low heat. Add the parsley, thyme, oregano, kosher salt and pepper. Remove the chicken from the oven and transfer to a serving platter. Let sit for 5 minutes and spoon the pan sauce over the chicken. Serve immediately. Serves 2
Tomato & Basil Pizza
You can substitute unbleached flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel which is a flat, shovel like tool. Prepare the pizza on the peel and with a firm flick of the wrist, slide the pizza onto a preheated pizza pan.
INGREDIENTS
For The Dough:
1 Cup Water (About 110° F)
1/2 Teaspoon Sugar
1 Envelope Active Dry Yeast – 2 1/4 Teaspoons
1 Tablespoon Olive Oil
Olive Oil For The Bowl & Brushing
1 1/2 Cup Unbleached Flour Plus More For Working
1 Cup Semolina Flour Plus More For Dusting
2 Teaspoons Kosher Salt
For The Sauce:
28 Ounces Whole Peeled Plum Tomatoes With Juice
3 Minced Garlic Cloves
2 Tablespoons Olive Oil
2 Chopped Shallots
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
For The Toppings
12 Ounces Sliced Fresh Mozzarella Cheese
1 Sliced Tomato
1 Cup Pitted Olives
2 Tablespoons Freshly Grated Parmesan Cheese
1/2 Teaspoon Freshly Ground Pepper
12 Fresh Basil Leaves
To make the dough, pour the water into a bowl. Add the sugar and yeast. Stir until the yeast has dissolved. Let the yeast mixture stand for five minutes until foamy. Add the oil, flours and salt. Mix with an electric mixer until all of the ingredients are combined. Transfer the dough to a lightly floured surface and knead a few times with floured hands until smooth and elastic. Transfer the dough to a large oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft free, place for about 3 hours and the dough has doubled in size. You can also let the dough rise in the refrigerator overnight if you wish.
To make the sauce, place the tomatoes in a food processor or blender and pulse until smooth. Set aside. Put the garlic and oil into a saucepan and cook over a medium high heat for 40 seconds or until the garlic sizzles. Add the shallots and cook for 1 minute. Add the tomatoes, salt and pepper. Reduce the heat to a medium low. Simmer for 30 minutes. Stir occasionally. Remove from the heat and let cool slightly. The sauce may be refrigerated in an airtight container for up to 3 days.
Preheat your oven to 450 F. Preheat a pizza pan. Punch down the dough and transfer to a floured work surface. Divide the dough in half. Set half of the dough aside and cover with plastic wrap. Roll out the remaining dough to 12 inches round. You will want your dough to be 1/4 to 1/2 inch thick. Sprinkle the pizza peel with semolina flour and place the rolled dough on top. Brush the top of the dough lightly with olive oil. Spread with 1/2 cup sauce, leaving a 1/2 inch border. Top with half of the sliced tomatoes and basil. Top with half of the mozzarella. Sprinkle with 1 tablespoon Parmesan and season with pepper.
Slide the pizza onto the heated pan in the oven. Bake for 10 to 12 minutes until the dough is golden and the cheese is bubbling. Meanwhile repeat the process with the remaining dough. Let each pizza cool slightly. Cut into slices and serve. Makes 2 pizzas.
