Creamy smoked salmon pasta with dill from whole foods

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  • 189610 ounces dried linguine
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 shallot , finely chopped
  • 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
  • 3/4 cup half and half
  • 1 cup frozen peas
  • 1 package smoked salmon , cut into thin strips
  • 1/4 cup finely chopped fresh dill
  • Salt and pepper to taste
  • Lemon wedges
Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2 to 3 minutes until softened. Add white wine and simmer until reduced by half, another 2 to 3 minutes. Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.

 

Cod en Cocotte with tomatoes and olives from epicurious.com

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  • 2 medium Yukon Gold potatoes (12 ounces/350 g total)
  • 6 plum tomatoes, peeled, seeded, and chopped
  • 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice (OMIT)
  • 12 small black olives, such as Niçoise, pitted
  • 1 large garlic clove, chopped
  • Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
  • 4 thyme sprigs
  • 1/4 cup (8 g) chopped parsley
  • 4 tablespoons (60 g) unsalted butter, sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground pepper
 Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.

In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.

Make Ahead
The casserole can be assembled and refrigerated for up to 4 hours before baking.

 

Cauliflower Cake from plenty more

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  • 1 small cauliflower, outer leaves removed, broken into 1 1/4-inch/3-cm florets (1 pound/450 g)
  • 1 medium red onion, peeled (6 ounce/170 g)
  • 5 tablespoons/75 ml olive oil
  • 1/2 teaspoon finely chopped rosemary
  • 7 eggs (scant 1 pound/440 g)
  • 1/2 cup/15 g basil leaves, chopped
  • 1 cup/120 g all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/3 teaspoon ground turmeric
  • 5 ounces/150 g coarsely grated Parmesan or another mature cheese
  • Salt and black pepper
  • Melted unsalted butter, for brushing
  • 1 tablespoon white sesame seeds
  • 1 teaspoon nigella seeds

  • Preheat the oven to 400°F/200°C.

    Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.

    Cut 2 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside. Coarsely chop the rest of the onion ( if it’s strong only use half of the onioln) and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.

    Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.

     

 

Microwave Corn on the Cob

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  • picOODv6j
    4 ears fresh corn
    4 tablespoons butterShuck fresh corn. Wrap each ear in wax paper.Microwave for 2 minutes per ear of corn. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy. I like to top mine with salt and butter, the magazine suggested a sprinkle of Parmesan cheese and lime juice.To keep them warm awhile, leave wrapped and cover with a kitchen towel :-).

Dal Tadka from fatfreevegan.com

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  • easy-dal-tadka11/2 cup yellow moong dal (split mung beans) OR yellow split peas OR additional red lentils
  • 1/2 cup split red lentils (masoor dal)
  • 3 cups water
  • 1 large tomato, chopped
  • 1/2 large onion, chopped (set aside other half)
  • 3 cloves garlic, minced
  • 1 teaspoon ginger root, minced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt (if desired)
  • 1/2 teaspoon garam masala plus more to taste (see my recipe)
  • 1/2 large onion, sliced
  • 1/2 teaspoon red pepper flakes (or to taste)

Instructions

  1. Put the lentils, water, and next 7 ingredients (through salt) into a pressure cooker(see Notes below for regular stovetop cooking). Cook at high pressure for 10 minutes and allow pressure to drop naturally for 10 minutes. Open lid carefully and check to make sure lentils are tender. If not, continue to cook without pressure until lentils are fully cooked. Add garam masala and stir vigorously to make the lentils creamy. It should be a medium consistency, so add a little water if it’s too thick. Keep warm.
  2. While the lentils are cooking, heat a small non-stick skillet. Add the onions and cook, stirring often, until they begin to brown. Add the red pepper flakes and cook until onions are softened and touched with brown.
  3. Check the seasoning of the lentils and add additional salt and garam masala to taste. Serve over rice and top each serving with the browned onions.

Notes

If cooking without a pressure cooker, bring ingredients to a boil in a large, heavy saucepan, reduce heat to low, and cover. Cook until lentils are soft, stirring often and adding water if they start to get too dry. Different types of dal take different amounts of time, so allow at least 30 minutes.

Preparation time: 10 minute(s) | Cooking time: 25 minute(s)

 

pumpkin spice latte from Sarah Carey

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  • download1 cup milk
  • 1 cinnamon stick
  • 1 whole nutmeg
  • 1/2-inch piece ginger, peeled and sliced
  • 1 cup espresso or very strong coffee
  • Whipped cream for serving
  • Cinnamon for garnish
  • 1/4 cup granulated sugar

  1. In a small saucepan, bring the milk, cinnamon, nutmeg, and ginger to a boil. Turn off heat and cover. Let mixture steep for 30 minutes.

  2. Divide espresso between 4 cups. Strain milk and divide between the 4 cups. Top each with dollop of whipped cream and dusting of cinnamon.

Shrimp With Thai Basil from Chinatown Kitchen: From Noodles to Nuoc Cham.

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  • 112 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • Pinch ground white pepper
  • 4 tablespoons water
  • 1 tablespoon vegetable oil or peanut oil
  • 8 cloves garlic, minced
  • 1 large green or red chili pepper, stemmed, seeded and cut crosswise into thick rings
  • 1 small white onion, cut into thin half-moons
  • 1/2 cup packed sugar snap peas or snow peas, cut in half
  • 10 peeled and deveined jumbo shrimp
  • 2 small ripe tomatoes, cut into quarters
  • Small handful Thai basil leaves (see headnote; may substitute a hefty handful of Genovese basil)
  • Juice from 1/2 lime, for serving

Whisk together the fish sauce, oyster sauce, sugar, white pepper and 1 tablespoon of the water in a liquid measuring cup.

Heat the oil in a wok over medium heat. Once the oil shimmers, swirl to coat, then add the garlic. Stir-fry gently for 3 to 4 minutes, then add the chili pepper and stir to combine. Stir in the onion; increase the heat to high and stir-fry for 1 minute, until the peppers have softened a bit, making sure the garlic doesn’t burn.

Add the sugar snap peas or snow peas and the remaining 3 tablespoons of water; stir-fry until the water has evaporated. Add the shrimp; stir-fry for 1 minute, then add the fish sauce mixture, the tomatoes and basil; stir-fry, shaking the wok once or twice, just until the shrimp have become opaque and the tomatoes have barely wilted.

Remove from the heat; add the lime juice.  Serve right away. 2 servings

 

Smacked Cucumber Salad from Chinatown Kitchen: From Noodles to Nuoc Cham.

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10

  • 1 large cucumber, preferably organic (unwaxed)
  • 2 teaspoons salt
  • 2 1/2 tablespoons plain rice vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons palm sugar (jaggery) or packed light brown sugar (see headnote)
  • 2 teaspoons chili oil
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon light soy sauce (see headnote)

Lay the cucumber on a cutting board. Smack it lightly with a cleaver or a rolling pin, breaking it into chunks. Chop coarsely and transfer to a colander, sprinkling it with the salt. Let stand for 30 minutes, then rinse and pat dry with paper towels.

Combine the vinegar, garlic, palm or brown sugar, chili oil, toasted sesame oil and light soy sauce in a bowl. Add the cucumber to the mixture and let stand to soak up the flavors for 10 minutes before serving.   2 servings

 

 

 

Charred Tomato Vinaigrette from the bittenword.com

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6a00e55015ee52883301b7c7c0f901970b-650wi1/2 pound tomatoes, halved
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
1 tablespoon chopped parsley, cilantro or basil
Kosher salt
Pepper

Light a grill or preheat a grill pan to medium-high. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil. Grill, turning, until blistered and lightly charred, 5 to 7 minutes. Let cool slightly.

In a food processor, combine the grilled tomatoes with the vinegar, lemon juice and mustard and pulse to blend. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil. Transfer the vinaigrette to a medium bowl, stir in the parsley and season with salt and pepper.

Total Time: 20 minutes
Makes 1 1/4 cups