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PROSCIUTTO CHIPS

This recipe was adapted from Martha Stewart’s Prosciutto Crisps. The chips are delicious on their own, so San Bartolome suggests doubling the batch so there are enough to eat solo.

3 ounces sliced prosciutto
2 tablespoons extra-virgin olive oil
1 tablespoon fresh sage leaves, stems removed

Preheat oven to 375°.

Gently toss prosciutto slices in olive oil. Place them individually on a silicone mat or a parchment-lined baking sheet so that they don’t overlap.

Finely chop sage into thin strips and sprinkle over prosciutto slices.

Bake until prosciutto is crisp and edges begin to curl up, about 15 minutes. Let cool.

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SWEET AND SAVORY FILLED APPLES

Makes 4 servings

4 apples, preferably Fuji, Gala or Honeycrisp
Prosciutto chips (see recipe at right)
8–10 large pitted dates
½ cup pistachio nuts, roasted and salted
1 teaspoon finely grated fresh ginger
1 tablespoon honey

To core apple: Use an apple core tool to cut the apple down the middle, from the stem end, being careful not to press through the whole apple.

Use a melon baller to remove the top ¾ of the core, leaving the bottom of the apple’s core intact. Be sure to remove the tough fibers and seeds.

To make the filling: Use a knife to mince the prosciutto chips, pistachio nuts and dates, and toss with the grated ginger and honey. This will form a sticky compote.

Fill the cored apples with the minced mixture using 2 spoons—1 to hold the filling and the other to scrape it into the apple.… Read More

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ALMOND PEACH BARS

San Bartolome likes to bring homemade protein-rich snack bars on hikes with her daughters. Any stone fruit preserve can be substituted for the peach, she notes.

Makes 16 servings

⅔ cup brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup almond butter, separated
¼ teaspoon salt
4 tablespoons unsalted butter, melted
⅓ cup old fashioned rolled oats
10 ounces peach preserves
⅓ cup sliced almonds
¼ cup coconut chips
2 tablespoons finely chopped dark chocolate

Preheat oven to 350°.

For the crust and crumble, put brown sugar, flour, cinnamon, ⅓ cup almond butter and salt in the bowl of a standing mixer fitted with a paddle attachment. Turn mixer to low.

With mixer running, and as ingredients are coming together (you will see the almond butter forming small pieces), slowly pour in the melted butter, forming a loose sand-like mixture.

Remove ½ cup mixture to a small bowl and set aside.

Add rolled oats to the mixer and turn on low until mixture is just mixed. Press mixture into a 9- by 9-inch pan, or similar-size pan. Using the back of a large spoon, press mixture firmly to create a dense crust.

Bake in preheated oven for … Read More

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FENNEL-Y POTATOES

Yield 8 servings
¼ cup walnuts, roughly chopped
4 ounces fennel fronds, thickest stems removed, rinsed and drained well
2 ounces spinach, stemmed, washed thoroughly to remove all grit and drained well
½ cup grated Parmigiano-Reggiano cheese
¼ cup extra-virgin olive oil
1 small garlic clove, roughly chopped
1 teaspoon lemon juice
½ cup plain Greek yogurt
Kosher salt and freshly ground black pepper, to taste
2 pounds new potatoes or fingerlings
2 tablespoons kalamata olives, drained well and roughly chopped

Preheat oven to 350°. Spread walnuts in a single layer on a baking sheet and toast until aromatic and golden, about 5 minutes. Let cool.

Combine nuts, fennel fronds, spinach, cheese, olive oil, garlic and lemon juice in food processor and purée. (You might need to do this in a couple batches, depending on the size of the food processor bowl.) Add a touch more olive oil if needed to achieve a smooth consistency.

Stir in yogurt and season to taste with kosher salt and black pepper.

Thin out with a bit of water if needed to achieve a good pouring consistency.

Boil potatoes in a pot of well-salted water until a knife inserted into the fattest potato meets … Read More

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BAKED FENNEL-Y CHICKEN THIGHS

Yield: 4 servings
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil, plus more for drizzling
Juice and zest of 1 lemon
Kosher salt, to taste
Black pepper, to taste
Fennel stalks, enough to cover a 9- by 9-inch baking dish and
fronds to cover chicken
¼ cup dry vermouth

Preheat oven to 425°.

Split fennel stalks lengthwise with a knife and arrange cut side up to cover the bottom of a 9- by 9-inch baking dish in a single layer.

Heat a medium skillet over medium-high heat, add a tablespoon of olive oil and let it heat just to the smoking point. Add chicken, skin side down, and let brown, cooking until it releases from the skillet.

Turn and brown the other side.

Lay thighs skin side up on the fennel stalks.

Pour off fat from the browning skillet and, off heat, deglaze skillet with dry vermouth, scraping up any brown bits from the bottom of the skillet. Pour these pan juices over the chicken. Drizzle chicken with a little more olive oil and sprinkle with lemon juice and zest, salt and pepper.

Lay fronds over chicken; then cover dish with foil. Place in preheated oven and bake for … Read More

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THE WILD SESPE

In this simplified version of a cocktail Sam Gay made for the Ojai Spirit Cabinet meeting, Gay substitutes fresh rosemary and tangerine juice for the rosemary simple syrup.
2 ounces gin, preferably Ventura Spirits Company’s
Wilder Gin
½ ounce freshly squeezed lime juice
½ ounce freshly squeezed tangerine juice
4 ounces tonic
Garnish with rosemary sprig

Place all ingredients except the tonic into a cocktail shaker  filled with ice. Shake and strain into an 8-ounce rocks glass  over ice. Top with tonic. Garnish with rosemary sprig… Read More

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CRAB ENCHILADAS

This recipe comes courtesy of The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You (Adams Media, 2014) by Paulette Lambert, RD, CDE.

Serves  6

Organic canola oil cooking spray

16 ounces crabmeat

4 green onions, thinly sliced

4 ounces light cream cheese

2 tablespoons diced Ortega chiles, optional

12 corn tortillas

1 cup grated low-fat Jack cheese, or lite Mexican blend mix

1 (15-ounce) can green enchilada sauce

1 (6-ounce) can pitted black olives

Shredded lettuce

Reduced-fat sour cream, optional

Preheat oven to 350°.

Spray 9×13-inch baking dish with non-stick spray.

Break crabmeat into smaller pieces.

In small bowl, combine green onion, cream cheese and chiles. Gently add the crab.

Spread 2 tablespoons crab and 1 tablespoon grated cheese on each tortilla. Roll up and place in baking dish.

Pour enchilada sauce over enchiladas. Top with remaining cheese and olives.

Cover with foil and bake for 30 minutes.

Serve with shredded lettuce and reduced-fat sour cream.

Serving size:  2 enchiladas

Calories per serving:  425

Calorie equivalent:  4 ounces protein, 2 carbohydrates, 1 fat… Read More

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CHOCOLATE CUPCAKES WITH TEQUILA FROSTING

This recipe comes courtesy of The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You (Adams Media, 2014) by Paulette Lambert, RD, CDE.

At the Wellness Kitchen, they also make the frosting with Kahlúa, notes Lambert. The frosting is equally good with either tequila or Kahlúa, so the choice is yours.

Serves  16

1¾ cups flour

1 cup white sugar

¾ cup cocoa powder

1½ teaspoon baking soda

¾ teaspoon baking powder

1 teaspoon salt

1¼ cups low-fat buttermilk

1 cup light brown sugar, lightly packed

2 eggs, lightly beaten

¼ cup canola oil

2 teaspoons vanilla extract

1 cup black coffee, cooled

FROSTING

¼ cup reduced-fat cream cheese

1 cup confectioner’s sugar

½ teaspoon vanilla

2 tablespoons tequila

Preheat oven to 350°. Line cupcake pan with paper liners.

In large bowl, thoroughly whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Set aside.

In another medium-size mixing bowl, add buttermilk, brown sugar, eggs, oil and vanilla. Mix well to combine. Whisk in coffee until incorporated.

Pour wet ingredients into dry, mix until incorporated, do not over beat.

Pour batter into cupcake liners until ⅔ full and bake 20-25 minutes. Cool in the pan for 10 … Read More

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CINNAMON SAUTEED WINTER FRUITS WITH VANILLA GREEK YOGURT AND FRESH RICOTTA

This recipe is courtesy of Chef Robin Atkin.

Serves 4

1 tablespoon vegetable oil or coconut oil

1 Honeycrisp apple, sliced (1/2-inch thick wedges, like for pie)

1 pear, peeled and sliced

1 Asian pear, peeled and sliced

½ cup dates (Medjool), pitted, cut in half lengthwise

½ cup Mission figs, cut in half lengthwise (Optional dried fruits: apricots, currants or raisins)

½ cup apple juice (could use white wine)

½ cup  brown sugar

1 teaspoon honey or agave nectar, optional

¼ teaspoon cinnamon

1 tablespoon butter, optional

In a sauté pan, heat oil on medium heat. Add prepared fruits and sauté for about 4-5 minutes or until apples slightly brown. Add apple juice, sugar, agave or honey and cinnamon.

Only stir a few times to not break apart the fruits. Add butter. Mixture will thicken as it cooks. Cook on medium heat until thick, about 20 minutes (most of the liquid will have evaporated.) Once thick, remove from heat and cool on a cookie sheet lined with parchment paper. Serve warm or room temperature in a martini glass and top with a dollop of the Vanilla Greek Yogurt Ricotta mixture.

VANILLA GREEK YOGURT AND RICOTTA

1 cup vanilla or … Read More

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Vegan WINTER LENTIL QUINOA AND SWEET POTATO SHEPHERD’S PIE

Editor’s Note: The eggplant can be omitted; increase mushrooms to 1½ cups.

This recipe is courtesy of Chef Robin Atkin. Instead of sweet potatoes or yams, she says cooks can substitute regular mashed russet or Idaho potatoes for topping.

 

Serves 4

 

2 zucchini, cubed and sautéed with olive oil

2 yellow squash, cubed and sautéed

1cup purple eggplant, cubed and sautéed

3 carrots, peeled, cubed and sautéed

1 cup cremini mushrooms, sliced, sautéed

1 cup purple or white pearl onions, peeled, braised* ½ cup peas, fresh blanched or frozen thawed

1 cup Beluga or green lentils

1 cup quinoa

6 medium sweet potatoes or yams: 2 peeled, diced and sautéed, 4 baked, no skin and mashed set aside for topping

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh garlic, minced

½ cup red wine (optional)

2 cups vegetable or mushroom stock

3 tablespoons buckwheat flour (can use all-purpose flour)

3 tablespoons vegan “butter” unsalted or coconut oil

Salt and pepper

 

Prepare vegetables separately, as directed above. Set aside. Prepare lentils and quinoa according to package directions and set aside. (Strain lentils if needed.) Combine all cooked vegetables, quinoa and lentils in a … Read More

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