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- Ingredients
- Zucchini
- Olive oil
- Seasoned Salt (any kind)
- Pepper
- Balsamic vinegar
Preheat the oven to 450 degrees. Yes, very hot.
Cut each zucchini lengthwise in half. Cut in half lengthwise again. Now cut in half cross-wise. Each zucchini should yield eight long pieces. If your zucchini are ginormous, you’ll have to make extra cuts, but you can figure it out.
Prepare a baking sheet by covering with foil. Swazz some olive oil around on it. Using your hands, dredge the zucchini through the olive oil so that the zukes are well coated. Place the zucchini skin-side down on the baking sheet in a single layer. Keep the zukes well-spaced from each other. Sprinkle with your favorite seasoning salt and pepper. I like to use Angelo’s Gourmet Seasoning.
Roast for 8-15 minutes. This usually takes about 10 minutes. Don’t touch them. Remove from oven and sprinkle with balsamic vinegar. Serve hot. Oh, yum! So good!
- Ingredients
- Chicken legs (thigh and drumstick)
- Olive oil
- Favorite seasoning salt
Rub the chicken with olive oil and sprinkle liberally with your favorite seasoning salt. I used Tom Douglas’ Rub with Love Salmon Rub. Cover with cling wrap. Put the chicken under refrigeration for a couple hours. Remove from refrigerator and set aside at room temperature. Preheat your smoker to 250 degrees F. Add the chicken to the smoker and let it smoke for about an hour and a half. Once the chicken has reached an internal temperature of 165 degrees, remove from smoker and cover loosely with foil. Let stand thirty minutes. Serve! Yum.
NOTES: I’m getting the hang of my Traeger pellet smoker. This was way easy and tasted great. I only make two chicken pieces, so if you have more pieces serving more than two people, it’s going to take longer than an hour and a half. Just sayin’.
- Ingredients
- 4-6 oz. bacon, diced
- 1 lb. fresh sausage links
- 1 large onion, sliced
- 6 oz. mushrooms, quartered or halved
- 2 cloves garlic, minced
- 8 oz. baby carrots
- Salt and pepper
- 1 cup dark beer
- 3 or 4 potatoes, halved or quartered
- Parsley
In a Dutch oven, fry bacon until crisp. Remove from pan. Add sausage links to the pan and brown on all sides. Remove from pan. Add onion and mushrooms to the pan and stir-fry until onion is translucent and mushrooms are browned a little. Stir in garlic and stir-fry until fragrant. Stir in the carrots and salt and pepper. Let it cook until the carrots are heated through. Stir in the beer. Heat to boiling. Reduce heat to simmer and add potatoes. Let it return to simmer. Stir in the bacon. Once it is has returned to a nice little simmer, nestle the sausages into the dish. Sprinkle with parsley. Bake, covered, at 300 degrees for 2 hours. Check that the carrots and potatoes are tender. Serve warm.
NOTES: Back when my husband was flying to the Aleutian Islands, we did a lot of food trades. It was hard for the residents there to get fresh produce, so we would make a run to Costco and send a cooler of vegis or grapefruit down the chain. Then we would get back halibut or cod on the return. It’s a deeply instilled tradition. Our friend Micheala lives in Anchorage and regularly blesses us with homemade sausages that her Polish-heritage family make every fall. They are delicious all by themselves, but I like to play around with them in recipes. I don’t normally write down what I’m doing, but this one took several tries to perfect. It is based upon a Dublin Coddle recipe that I tried and didn’t like. But the idea of it appealed to me, so I made changes and, voila, this is very flavorful. I like it. It’s gluten-free and dairy-free.
- Ingredients
- Olive oil
- 1 small shallot, chopped
- 1 large garlic clove, minced
- 3/4 tsp. dill weed, or 1 Tbsp. fresh dill, chopped
- 1 Tbsp. fresh parsley, chopped
- 1# package of “baby” carrots
- 1-1/2 tsp. white wine vinegar
In a medium skillet, pour a bit of olive oil and stir-fry shallot and garlic until soft. Stir in dill weed and parsley. Stir in carrots until they are well coated with the oil and herb mixture. Cover the skillet and cook over medium heat until the carrots are tender, stirring only occasionally. It’s tasty-good if the carrots turn brown along the bottom. Sprinkle with salt, pepper, and a splash of white-wine vinegar before serving. Serves 4 as a side dish.
NOTES: This also works well if you prepare it ahead of time and reheat in the oven until warm. I doubled this recipe and it worked out great, just make sure you use a larger skillet. Herb Garlic Carrots were the hit of our Easter 2022 dinner. As recipes do, this morphed from the awesome Chungah at Damn Delicious. Check it out.
- Ingredients
- Cornish game hens, patted dry
- Olive oil
- Favorite seasoning or dry rub
Rub hens with olive oil. Sprinkle or rub with seasoning, inside and out. Let stand for one hour. Preheat the smoker to 275 degrees F. Place the hens into the smoker at 275 degrees F until they reach an internal temperature of 165 degrees F. Remove from heat, cover loosely with foil, and let stand for about thirty minutes. It should take about three hours from sprinkling with seasoning until ready to serve. The smoking part itself takes approximately an hour and a half. These are totally moist and delicious.
Notes: I’m using a pellet smoker (Traeger). This is so simple to do. If the hens are chilled when you place into the smoker, it’s going to take longer. I did this with two hens. If there are more in the smoker, it’s going to take longer.
- Ingredients
- 1-2 cloves garlic
- 1 15-oz. can cannellini beans, drained and rinsed
- 1/3 cup fresh parsley, chopped
- 2 Tbsp. lemon juice
- 1/3 cup olive oil
- 1/2 tsp. salt, or to taste
- Pepper to taste
Place all the ingredients in a small food processor. Process until the mixture is a a dip-like paste. If it seems too dry, add more olive oil. Make sure to taste for salt. Serve with your favorite gluten-free chips or crackers or pita wedges or as a condiment for sandwiches. It’s all good.
NOTES: This keeps well under refrigeration for a day or two if you need to make it ahead. Be careful not to overdo the garlic. I used three large cloves last time and, wow, that was really strong! I like this dip because it’s made from ingredients I usually have on-hand, like fresh parsley. Its lack of wheat, rye, dairy, fish, and seafood makes it so everyone in the family can enjoy it. You could try any kind of white bean, instead of cannellini. I happen to like the flavor of the cannellini.
- Ingredients
- Olive oil
- 1/2 onion, diced
- 1 carrot, diced
- 1 quart chicken broth, approximate
- 1 tsp. dried dill weed
- Salt and pepper to taste
- 2 potatoes, peeled and cut into 1″ pieces
- 1 zucchini, cut into 1″ pieces
- 2 cups fresh spinach, chopped
- Juice of 1/2 lemon
- 2 hard-boiled eggs, diced
- Sour cream topping, optional
In a large cooking pan, stir fry onion and carrot in a bit of olive oil until the onion is translucent. Stir in chicken broth, dill weed, salt and pepper. Bring to a boil and then reduce heat. Let it simmer until the carrot is nearly cooked through. Stir in the potatoes and simmer until nearly cooked through. Stir in the zucchini and simmer a couple minutes. Add more broth now if you think it needs more. Stir in the spinach. Simmer for a couple minutes longer. Stir in lemon juice and eggs. Serve with a dollop of sour cream on top. The yield is about 4 servings.
NOTES: I found this recipe at Lavender and Macarons called Green Borscht (Ukranian Spinach Soup). I had never made anything quite like it before. I mean, chopped hard-boiled eggs in the soup?! It is surprisingly very delicious. I didn’t follow their recipe very closely, but oh well. What you see written here is the way that I did it. Two of us ate the whole thing for lunch, so if that’s all you’re making for four people you better double it. It seems to me this would be easy enough to turn vegetarian if you used vegetable broth instead of chicken broth.
- Ingredients
- 1/3 cup Dijon mustard
- 1/4 tsp. paprika, sweet or smoked
- 1/4 tsp. salt
- Dash pepper
- 8 bone-in, skin-on chicken thighs
- 1/2 cup diced bacon (or pancetta)
- 1/2 cup diced onion
- 1/2 tsp. dried thyme (or 1 tsp. fresh)
- 3/4 cup white wine
- 2 Tbsp. grainy mustard
- 2-3 Tbsp. heavy cream
In a large bowl, stir together Dijon mustard, paprika, salt, and pepper. Stir the chicken thighs around in the bowl, so that they are fully covered with marinade. Set aside.
In a skillet, fry the bacon until it starts to brown. Remove it from the pan and set aside. Discard all except about a tablespoon of the bacon fat, or add olive oil if you used pancetta or a dry bacon. Add onion to the skillet and stir-fry until soft. Stir in the thyme and cook for another minute or so. Remove the onion/thyme mixture to the bowl with the bacon.
If the skillet requires more fat, add olive oil. Over medium-high heat, add half the chicken and brown it on both sides. Remove chicken from skillet to a plate and set aside. To the skillet, add more olive oil if necessary, and add the second batch of chicken to brown on both sides. Remove from skillet and set aside.
Add the wine to the hot skillet. Stir and scrape up as many brown bits as you can. Add the chicken, bacon, and onions to the skillet with the wine. Cover the skillet and cook for about fifteen minutes, turning the chicken every once in awhile. Check the chicken for doneness and cook until it’s cooked through.
Remove the chicken to a serving platter. Stir grainy mustard and cream into the sauce in the pan. Heat through. If it’s too thick, add a little warm water. Spoon the sauce over the chicken.
NOTES: I don’t know what it is about this recipe, probably the bacon, but it is super yummy! The recipe originates with Jennifer at Seasons and Supper. She recommends serving with potatoes or pasta. I usually serve this with Twice-baked Cauliflower and a salad. What you see pictured is the recipe using only 6 chicken thighs and, instead of plating it at the end, I put the thighs back into the sauce in my skillet and served it from there. I use Spanish smoked paprika and it’s sublime. I have marinaded the chicken for minutes and for longer than an hour. I’m not sure it makes a difference. There is a lot of fat rendered into the sauce from the chicken. This does not bother me, but it may you.
- Ingredients *read the method first
- 4 cups cabbage, shredded
- 1/2 jalapeno, seeded and finely diced
- 3 Tbsp. red onion, finely diced
- 1 tomato, finely diced
- 3 Tbsp. cilantro, chopped
- 1 tsp. garlic sea salt
- Juice of one lemon
Method: I ran the ingredients, cabbage through cilantro, through my food processor’s shredding blade instead of dicing and chopping. I started with cabbage and ended with cabbage in order to get all the softer vegetables to go through. Sprinkle with garlic sea salt and lemon juice. Stir. Refrigerate for an hour or so. That’s it. You’re done.
1/31/2022: Three weeks ago I was sitting on a beach in Roatan, Honduras soaking in the rays. I rousted myself up to see what was at the lunch buffet and brought a piece of roasted chicken and coleslaw back to the beach on a paper plate with plastic utensils. It turned out to be the best coleslaw I’ve ever eaten and I don’t think it was just because of the sun and sand atmosphere, although that could have something to do with it. I noticed the slaw was not bound with mayonnaise and it had tomato in it. Today I found a recipe on Pinterest called “Mexican Cabbage Salsa” by VeganBlueberry and decided to try a riff on that. Close. Very, very close. I do not have a green cabbage on hand, so used red instead. I’m amazed at how good this tastes. Yum!
I used to make this often using a different, more time-consuming, method. Since discovering Olive Tomato’s method, I’m back to making Briam again. I do love it.
- Ingredients (any of the following vegetables — it’s okay if you don’t have them all)
- Potatoes, 1/2+” slices
- Tomatoes, any kind, chopped
- Eggplant, 2″ chopped
- Zucchini, 1/2+” slices
- Onion, quartered
- Bell pepper, sliced
- Garlic, minced
- Oregano
- Parsley
- Salt and pepper
- Tomato paste (1-2 Tbsp.)
- Water
- Olive oil
- Feta cheese, crumbled
Prepare a sheet pan or other flat baking pan by rubbing with olive oil or spraying with non-stick. I used a cast-iron 9×13″ pan for what is pictured here. I’ve used two 9×13″ glass pans before. The goal is a single layer of vegetables, but since you will be covering the pan to bake it, a sheet pan may be too difficult. I’ve used the 9×13″ with great success. Preheat oven to 350 degrees F.
Into a very large bowl, place all the vegetables. Stir in the seasonings, a pinch of this and that. Dilute a tablespoon or two of tomato paste with a bit of water. Use your hands to stir it into the vegetables. Swazz olive oil over the mixture and also stir it, again, with your hands works best. Place the mixture into the baking pan, scrape the bowl. Without sprinkling the dish with water, pour in about 1/3 cup water and tip the pan to distribute. Cover and roast at 350 degrees for an hour. The vegetables should be cooked. Remove cover and roast an additional 30-45 minutes to brown them.
Remove from oven and serve warm (or let them cool down and serve at room temperature) sprinkled with Feta cheese. Serve some nice warm bread with this and it is perfection.
NOTES: you can see in the picture that I didn’t have potatoes or tomatoes. Last time I didn’t have eggplant or zucchini. It really doesn’t matter, it’s all good. One last thing, I served it with Savory Spinach and Artichoke Bread Pudding and that was a great accompaniment.
Foods Passion 