Smoked Okra
If you’re an okra lover then you’re going to love Smoked Okra. The “smoke” comes from the smoked paprika which I am a huge fan of. I love to eat them right out of the jar.
INGREDIENTS
24 Okra
1 Cup White Vinegar
1 Tablespoon Sugar
1 1/2 Tablespoons Kosher Salt
1 1/2 Tablespoons Smoked Paprika
1/2 Teaspoon Whole Mustard Seeds
1/2 Teaspoon Whole Peppercorns
1 Teaspoon Cayenne Pepper
2 Minced Garlic Cloves
3 Whole Dried Chile Peppers
Wash and dry a very large glass jar. Wash the okra and remove any of the prickly parts that are on the okra tops. Place the okra into the jar along with the dried chili peppers. You will probably need to pack the okra into the jar. Set aside. In a medium size pan add the vinegar, kosher salt, smoked paprika, mustard seeds, peppercorns, cayenne pepper and garlic cloves. Whisk the ingredients in the pan to combine well. Bring to a boil and then let the mixture boil for 2 minutes. Remove from the heat and carefully pour the vinegar mixture into the okra filled jar. Add water to fill to the top of the jar. Put the lid on the jar and let sit on the counter until it comes to room temperature. Place into the refrigerator and let sit for 1 week before eating. These tend to be rather spicy so if you want to tone the spice down then leave out the dried chile peppers.
Edamame & Black Bean Salad
A nice summer salad indeed!
INGREDIENTS
1 Cup Edamame
1 Cup Black Beans
1/2 Cup Corn
1/2 Cup Diced Zucchini (Yellow or Green)
1/2 Cup Diced Fennel
1/4 Cup Chopped Green Onions
1/4 Cup Chopped Fresh Dill
1/4 Cup Cider Vinegar
1/4 Cup Fresh Lemon Juice
1/4 Cup Olive Oil
2 Tablespoons Whole Grain Mustard
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Cayenne Pepper
In a large size bowl combine the edamame, black beans, corn, zucchini, fennel, green onions and dill. Set aside. In a small size bowl whisk together the vinegar, lemon juice, olive oil, mustard, kosher salt, pepper and cayenne pepper. Pour the vinegar mixture over the salad and mix well. Cover and refrigerate for 2 or more hours. Remove when ready to serve and transfer into a serving bowl. Serves 4
Sour Cream Blueberry Muffins
Sour cream, fresh blueberries and a sprinkle of Demerara sugar on top, before baking, make these blueberry muffins delectable. You may just end up having two with your morning coffee.
INGREDIENTS
1/2 Cup Butter
3 Room Temperature Eggs
1/2 Cup Sour Cream
1 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Pint Fresh Blueberries
5 Tablespoons Demerara Sugar (Optional)
Preheat your oven to 350º F. Allow the butter, eggs and sour cream to sit at room temperature for 30 minutes. Meanwhile line two baking tins with muffin paper. I like to use parchment muffin paper liners which are a bit larger than normal muffin paper liners. If you use the larger ones then you will get larger muffins and will have fewer muffins. Up to you. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter for 30 seconds. Add the sugar and beat for 2 minutes until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating for 1 minute after each addition. Gradually add the flour mixture and the sour cream to the butter mixture. Beat on low until all ingredients are combined. Stir in the blueberries. Pour into the paper liners and sprinkle the tops with the Demerara sugar. Place into the oven. Bake for 30 to 40 minutes. Make sure to check at 30 minutes. Remove from the oven and let cool completely. Remove from the muffin tins and serve. Makes 10 to 12.
Blueberry Salsa
This fruity salsa is a refreshing side to grilled meats and fish.
INGREDIENTS
2 Cups Coarsely Chopped Fresh Blueberries
1 Cup Whole Fresh Blueberries
1/4 Cup Fresh Lemon Juice
3 Tablespoons Chopped Fresh Cilantro
2 Seeded & Minced Jalapeno Peppers
1/3 Cup Diced Red Bell Pepper
1/2 Teaspoon Kosher Salt
Add all of the ingredients to a large serving bowl. Toss well and cover and chill for 6 hours. Makes about 3 cups.
Italian Chocolate Cake
The ricotta cheese really adds to this chocolate cake. Plus the chocolate frosting has ricotta too! Delicious!
INGREDIENTS
2 Cups Sugar
1 3/4 Cups Unbleached Flour
3/4 Cup Cocoa
1 1/2 Teaspoon Baking Powder
1 1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
3 Eggs
1 Cup Ricotta Cheese
1/2 Cup Olive Oil
2 Teaspoons Vanilla Extract
1 Cup Boiling Water
Preheat your oven to 350º F. Prepare a bundt pan (grease & flour) or use two 9 inch round cake pans. In a large size bowl combine the sugar, flour, cocoa, baking powder, baking soda and kosher salt. Add the eggs, ricotta, olive oil and vanilla. Beat for 2 minutes. Stir in the boiling water. Don’t worry that the batter may look a bit thin. Pour into the cake pan(s) and place into the oven. Bake for 30 to 35 minutes. Remember that all ovens heat differently so check at 30 minutes. If you are using a bundt pan then baking may take a bit longer. Remove from the oven and let cool for 10 minutes. Remove the cake from the pan(s) and cool completely before frosting. Frost with Ricotta Chocolate Frosting. Serves 10.
Ricotta Chocolate Frosting
1/2 Cup Softened Butter
2/3 Cup Cocoa
3 Cups Powdered Sugar
1/3 Cup Ricotta Cheese
1 Teaspoon Vanilla Extract
Soften the butter by leaving out on the counter for 30 minutes. In a large size bowl add the butter. Stir in the cocoa. Add the powdered sugar, ricotta and vanilla. Beat until creamy. Makes about 2 cups.
Quick Pickles
I love to make my own pickles. I think they’re better than the store bought ones. If you want to make them spicy then add the hot peppers of your choice.
INGREDIENTS
3 Thinly Sliced Unpeeled Small Pickling Cucumbers
1 Thinly Sliced White Onion
1/2 Cup Sugar
1/2 Cup White Vinegar
1/2 Cup Cider Vinegar
2 Teaspoons Kosher Salt
1 Teaspoon Mustard Seeds
1 Teaspoon Celery Seeds
4 Hot Peppers Cut In Half
In a large size sterilized glass jar layer the cucumbers, onions and hot peppers (if you are using the hot peppers). Set aside. In a medium size saucepan heat the sugar, vinegars, kosher salt, mustard seeds and celery seeds over a medium heat. Stir just until the sugar dissolves. Pour the heated vinegar mixture over the cucumbers and onions (and hot peppers if using). Set aside and let cool. Place the lid on the jar and put in the refrigerator for several days before serving. Makes about 1 quart.
Easy Sauces & Dressings
Here are easy sauces and dressings to make with ingredients that most likely you have in your fridge and pantry.
Ketchup Sauces:
Cocktail Sauce
2 Parts Ketchup
1 Part Prepared Horseradish
Squeeze of Lemon
Barbeque Sauce
2 Parts Ketchup
1 Part Cider Vinegar
1 Part Mustard
1 Part Brown Sugar
Kosher Salt
Freshly Ground Pepper
Special Sauce
2 Parts Ketchup
2 Parts Mayonnaise
1 Part Pickle Relish
Mustard Dressings & Marinade:
Potato Salad Dressing
1 Part Mustard
2 Parts Cider Vinegar
2 Parts Olive Oil
Dill
Kosher Salt
Freshly Ground Pepper
Herb Vinaigrette
1 Part Mustard
3 Parts Olive Oil
2 Parts Vinegar
Kosher Salt
Freshly Ground Pepper
Tarragon
Dill
Basil
Oregano
Honey Mustard Marinade
1 Part Mustard
2 Parts Honey
2 Parts Vinegar
2 Parts Olive Oil
Mayonnaise Dressings & Dip:
Coleslaw Dressing
2 Parts Mayonnaise
1 Part Cider Vinegar
Pinch of Sugar
Freshly Ground Pepper
Celery Salt
Caesar Dressing
2 Parts Mayonnaise
1 Part Dijon Mustard
1 Part Worcestershire Sauce
1 Part Lemon Juice
Grated Parmesan Cheese
Wasabi Mayonnaise
3 Parts Mayonnaise
2 Parts Prepared Wasabi Paste
1 Part Lemon Juice
Orzo Salad
Try this whole wheat pasta and spinach salad tossed with sun-dried tomatoes and garbanzo beans. It’s satisfying enough to have as a light main course and, of course, perfect for serving alongside your grilled entrées.
INGREDIENTS
1/2 Pound Whole Wheat Orzo
1/4 Pound Baby Spinach (About 4 Packed Cups)
4 Tablespoons Lemon Juice
24 Pieces Sundried Tomatoes in Olive Oil (Chopped Plus 1 Tablespoon Olive Oil From The Jar)
15 Ounces Cooked Garbanzo Beans (Rinsed & Drained)
Cook the orzo in a large size pot of salted boiling water for 8 to 10 minutes until al dente. Drain and rinse in cold water and then drain again. In a large bowl toss the orzo with the spinach, lemon juice, sundried tomatoes, olive oil and garbanzo beans. Refrigerate for 1 hour or serve room temperature. Serves 4
Grilled Sausage & Pepper Salad
Forget the bun and have grilled Italian sausage, feta cheese and sweet, roasted peppers in a green salad that is ideal for summer weekend eating. Serve with crusty bread.
INGREDIENTS
4 Italian Sausages
1/2 White Onion Cut Into Thick Rings
1 Head Chopped Romaine Lettuce
4 Ounces Crumbled Feta Cheese
3 Whole Fire Roasted Red Peppers (Drained & Chopped)
Preheat your grill (or grill pan) to a medium high heat. Grill the sausages and onions for 15 to 20 minutes. You will want the sausages to be cooked through. Remove from the heat and let cool slightly. When the sausages are cool enough to handle, slice them thickly on the bias and cut the onion into chunks. In a large size serving bowl toss the romaine lettuce, feta cheese and red peppers. Spoon the romaine mixture onto plates and top with the sausages and onions. Serve with your favorite vinaigrette dressing or serve plain. Serves 4
Teriyaki Marinade
When I’m super busy I like to marinate meats overnight and cook them the next day. One of my favorite marinades is Teriyaki Marinade. Japanese foods marinated in sake-flavored soy sauce to which sugar has been added and then broiled or roasted make a quick and tasty dinner. The sugar imparts a glaze to the cooked foods. Marinate seafood for about 30 minutes. Marinate meats and poultry for several hours or overnight before cooking.
INGREDIENTS
1 Cup Soy Sauce
1 Cup Sake
1/3 Cup Sugar
In a medium size bowl combine the soy sauce, sake and sugar. Pour over desired seafood or meat and marinate. When ready to cook remove from the marinade and discard. I always like to make extra marinade to brush on whatever meats I am cooking.
