Author: lisaandfrancescook

Homemade Sauerkraut

~ lisaandfrancescook ~ 1 Comment

Growing up I loved to go food shopping with my mother. Of course, there were grocery stores, but unlike today in the United States, we didn’t buy everything from one mega supermarket. Chicken and eggs were delivered to our back door by Irving the Chicken Man, who mysteriously also delivered thin crust pizzas. (However, nothing beat the Sicilian pan pizzas made by our neighbor Mrs. Cascardi, whose husband taught math at the local school.)

Milk in glass bottles with the cream at the top (only whole milk – whoever heard of skim, 1% or 2%? A2, lactose free??) and cottage cheese were also delivered to our back door as well.

My father, like many Jewish men of a certain age, always drank seltzer with his dinner and these came in glass bottles with spray nozzles delivered in wooden crates which we stored in our garage. This could get iffy in the wintertime when occasionally the bottles would freeze and explode. We kids thought this was very exciting. Our parents – not so much.

For cheeses, we drove to Cheese of All Nations, which claimed that it carried 600 different cheeses from all over the world. And nothing was ever purchased without first trying generous samples. Fresh fish was bought at the fish monger and bakery goods at the local bakery. While my mother was a wonderful baker, we still always bought our fresh rye bread at Walls Bakery along with my favorite Black and White Cookies and my brother’s favorite Victory Layer Cake. And if there was a line (and there always was a line) we would get samples of goodies fresh from the oven while we waited. My mother always bought two breads because we could never resist the aroma and ate half a loaf on our way home from the shop.

And then there was the “appetizing store” where we would get smoked fish, salami and best of all – pickled vegetables, straight from large wooden barrels. I was a well-behaved child so my reward was always a half-sour pickle to eat while my mother bought sauerkraut, pickles and pickled green tomatoes for the family. If you are sensing a theme, you’d be correct. Nothing was just picked off of a shelf and there were no labels to read. You spoke to the merchant and you tried everything. As a child, it was heaven.

Kids today come home from school and eat Hot Pockets or Granola Bars. But my favorite after school treat (if I hadn’t picked up a fresh bagel from the bagel store on my way home) was a slice of dark pumpernickel with good mustard and sauerkraut!

Last year, I decided to make sauerkraut at home. It’s really nothing like the stuff you buy in jars at the supermarket. And it isn’t instant gratification because you have to wait for it to ferment, which can take as little as one week to several depending on just how fermented you like it. But the ingredients can be as simple as shredded green cabbage and kosher salt and you get to watch it transform before your eyes. However, I like to make mine by adding shredded carrot and caraway seeds as well. Depending on your family’s country of origin, you may add juniper berries or a little sugar to the brine. I only use salt and caraway seeds.

There are all kinds of health benefits to eating naturally fermented foods and many cultures have their own varieties because before there was refrigeration, it was one way of preserving fresh foods. And pickles can make even the blandest of meals delicious. And when you are poor and you are not using the best cuts of meat – assuming there even was meat – good pickles will elevate the meal.

Some pickling is done with a boiled brine which has pickling spices and uses vinegar. I use this when I make pickled beets. But sauerkraut doesn’t require even that simple step. Salt reacts with the cabbage to create its own brine. No vinegar, no water is needed. You do, however, want a salinity of about 2% to keep the food safe while it ferments. It’s a simple calculation but if the idea of math sets your head spinning, there are all kinds of calculators available online to do the measurement for you. But as an example, I had a 3-pound cabbage which is equal to 1400g. Multiply that out by .02 and you get 28g of kosher salt needed for fermentation.

Now all salt is NOT created equal. I like Diamond Crystal kosher salt which measures out differently than Morton’s kosher salt, for example. So a tablespoon of Morton’s kosher salt has smaller granules and would end up being saltier than 1 Tablespoon of Diamond Crystal kosher salt. But if you weigh the amount – 28g will always be 28g.

I learned relatively late in life the benefits of having a kitchen scale. They are inexpensive and can be quite small, but they make baking so much easier and more accurate and also are great for tasks like this. How you scoop out flour and the type of flour will vary, but measured by weight, you will always be accurate. SO GET A KITCHEN SCALE!

Pickling vegetables is easy and fun to make, doesn’t take a lot of active , hands-on time and best of all, you are in charge. So if you want the end result to be spicy, add some hot peppers. You want it on the sweeter side, add a bit of sugar. Once the vegetables (in this case, cabbage and carrot) have fermented, it will keep in the fridge for months, assuming you are not consuming it with EVERYTHING! Sauerkraut is great with hotdogs (we use them on vegan dogs), with almost any sausage and is terrific to top off sandwiches, supplying a bit of crunch and zip. It also makes a healthy side vegetable with just about any grilled meat. I have even used it in a soup.

You don’t have to be living on a homestead to enjoy making your own pickled vegetables. Start with sauerkraut and see what you will pickle next. Your friends and family will be impressed when you tell them you made it. They don’t have to know how easy it was!

RECIPE

Yield: will depend on the size of your cabbage. A 3-pound cabbage will yield about 3 pints of sauerkraut.

Ingredients

An approximately 3-pound (1400g) green cabbage, although any kind will work

Kosher salt in the amount of 2% of the total weight of the uncut cabbage (In this case, 28g)

1 Tablespoon of whole caraway seeds (optional)

About 2 to 3 cups of shredded carrot

DIRECTIONS

Remove the tougher outer leaves and set them aside for adding to the top of the sauerkraut. Cut the cabbage into quarters and remove the core.

Once the core has been removed, slice the cabbage thinly. The sizes do not need to be completely uniform. You could use a mandolin or food processor for this, but I find that a sharp knife makes quick work.

Once your cabbage is shredded, pour the salt over the top and let it sit for about 5 to 10 minutes. Now comes the fun part! Using your hands, begin vigorously massaging the cabbage, squeezing it between your fingers. You will do this until the cabbage starts to become juicy and the pile is reduced. It will take about 10 minutes of running your fingers through the pile to massage every bit.

Once the cabbage is nice and wet and has started to break down, add in your carrots and caraway seed, if using. Toss everything through to distribute the ingredients.

Now you are ready to pack your jar(s). I bought a wooden muddler which makes this task easy and I happen to find it aesthetically pleasing as well. It’s not terribly expensive, but you can get by MacGyvering the task with a wooden spoon and some elbow grease. The vegetables need to be tightly packed to keep oxygen out which impedes the fermenting process and allows bacteria to get in. ruining your hard work.

As you push down, you will see more of the brine emerge, which is what you want.

Once you have tightly packed your jar(s), take the cabbage leaves that you had set aside at the beginning and fold them down to cover the top of the vegetables completely. Again, press down on everything to keep it well packed. Now you need to add a weight to the top. I like the glass fermenting weights, but in a pinch you can use a clean, rounded rock.

You want to leave a couple of inches of room above the weight because more brine will form as the cabbage ferments. If you don’t leave room, the liquid will overflow the jar and you will lose that precious brine.

I went ahead and bought fermenting lids and weights, but if you don’t wish to do that, you can cover the top with several layers of cheesecloth held in place with a rubber band or string.

And now, you let chemistry do its thing. Set your jar(s) aside in a cool, dark place. If you don’t like things very fermented, taste the sauerkraut after a week. I like mine to go for 3 weeks, but that’s me. Once it has reached the level of fermentation that suits your tastes, you either replace the fermenting lid with a regular wide-mouth lid or if you have the kind I have, you remove the center part and plug the airhole with the attached plug. Refrigerate your sauerkraut and enjoy it!

Beluga Lentil Salad

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I LOVE lentils – any lentils. My Beluga Lentil Salad is bright with Mediterranean spices and fresh herbs and makes a great side dish with grilled meats, poultry or fish. Throw in some crumbled feta cheese and serve as a lunch with a whole grain crusty bread. It’s a perfect make-ahead dish that travels well so pack it in your lunch bag or take on your next picnic. I love Beluga Lentil salad best at room temperature, but it can also be eaten straight from the fridge.

Can you make this salad with other lentils or beans? Yes, of course. And it would be especially good with garbanzo beans, black beans or Spanish Pardina lentils. You want a bean or lentil that will hold its shape after cooking. I always like to cook from dried beans and buy them in bulk, but you can use canned beans that are well rinsed and drained. The beauty of using lentils is that they cook quickly and do not require any soaking. This does not hold for garbanzo beans or black beans.

These versatile pulses are wonderful in soups, stews and salads and when eaten with a grain they become a complete protein. Beluga or black lentils, which resemble caviar and thus the name, are nutrient powerhouses. Dense in iron, magnesium, folate, and potassium, this unique combination of essential nutrients contributes to various aspects of health, including blood health, muscle function, and heart health. And they taste great!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

While we still may be in the gloom of winter and world events, just looking at this Beluga Lentil Salad brightens my spirit – just a bit.

But don’t stop here. Check out any of the wonderful salads available on my blog!

RECIPE

Yield: 4 to 6 generous servings depending on if it is a side or a lunch

INGREDIENTS

1 cup dried black Beluga Lentils (Yields about 3 cups of cooked lentils), rinsed and cooked according to package instructions

2 large cloves of garlic, peeled and minced

3 scallions, trimmed and sliced thinly (I use the white part and some of the green as well)

About 4 cups of loosely packed fresh herbs, chopped (You can use almost any fresh herb, but I used flat-leaf parsley and cilantro. I love using LOTS of fresh herbs, but you can, of course, adjust this to your personal taste.)

3/4 teaspoon each: ground coriander, ground cumin and kosher salt

1/4 teaspoon each: Aleppo pepper or fresh cracked black pepper and turmeric

Juice of 2 small to medium lemons

3 to 4 Tablespoons EVOO (I love Sciabica EVOO, but any quality olive oil will work)

About 1 cup of quartered grape or cherry tomatoes (If you like more, add more)

DIRECTIONS

Cook the lentils according to the package. My Beluga Lentils took about 18 minutes. If you are cooking dried lentils, always rinse them BEFORE and AFTER cooking. I drain my lentils running them under cold water. If you don’t rinse them, your salad will be a muddy color.

Add all of the other ingredients in a large bowl (I like to do this in either a stainless or glass bowl because of the oil.) Once the lentils have been rinsed, well-drained and cooled slightly, add them to the other ingredients and mix gently with a spoon or spatula. Taste and adjust the seasonings to your personal tastes.

Blueberry Almond Ricotta Muffins

~ lisaandfrancescook ~ 4 Comments

After indulging in latkes, sufganiyot or Christmas treats, starting your day with a healthy breakfast may be just what is needed. For most of the past year, my husband and I begin each day with one of my protein muffins. I have made them so many times that I can practically do it in my sleep. They bake up beautifully, freeze well, have a goodly amount of protein and taste wonderful. This morning, however, I decided that a bit of change would be nice, so I started building this recipe for Blueberry Almond Ricotta Muffins.

We think that they are a winner so I am sharing them with you. Since these muffins are made using only almond flour, they also happen to be gluten free, although that was never my goal when setting out to make protein muffins. But if you are gluten intolerant, these muffins are also for you.

Packed with blueberries, both dried for a bit of chew and fresh/frozen to burst their juices into your mouth for a blueberry flavor bomb, these are for all blueberry lovers. Normally I do not play up the almond flavor in my other muffins but here I do along with some lemon zest for brightness. Blueberries, almond and lemon are a classic flavor combination and it will not let you down here. While fresh blueberries would work, fresh/frozen blueberries added just at the very end allow you to distribute them throughout the batter without having them bleed into the batter. The blueberries need to be mixed through carefully but are much more likely to remain whole if they are added frozen.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Since I always only keep 4 muffins out at a time and freeze the rest AND because I always warm them for about 12 seconds in the microwave, I try not to overbake my muffins. These are VERY moist thanks to the ricotta. So if you prefer a browner, drier muffin, you can bake them a few minutes longer than my suggested time below.

And if you wish to try some of my other protein muffins:

Pumpkin Protein Muffins Deluxe

Banana Protein Muffins with a bonus of Applesauce Walnut Muffins Deluxe

Oatmeal Protein Muffins

Recipe

Yield: 12 standard size muffins

Ingredients

3/4 cup superfine blanched almond flour

3/4 cup plus 3 Tablespoons superfine natural almond flour

1/2 cup plus 2 Tablespoons vanilla protein powder

1/4 cup dark or light brown sugar

1 cup whole milk ricotta cheese

1 cup frozen blueberries

1/4 cup dried blueberries

zest of one medium lemon

3 large eggs at room temperature

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt or kosher salt

1.5 teaspoons pure vanilla extract

scant 1/2 teaspoon pure almond extract

1/4 cup refined coconut oil, melted but slightly cooled

About 4 Tablespoons almond butter

About 1/4 cup sliced almonds

Directions

Preheat your oven to 400 degrees F. Line a muffin tin with parchment or other liners or spray the tin with a vegetable food spray like PAM

In a large bowl, add all of your dry ingredients and give a mix to evenly distribute everything. In a medium bowl, mix together the sugar, eggs, ricotta, dried blueberries only, vanilla and almond extract, and melted coconut oil.

When the wet ingredients are well combined, add them to the dry mixture and stir until mostly incorporated. At this point add the still frozen berries and gently mix through until everything is combined and well distributed.

Fill each muffin cup halfway. Then spoon in 1 teaspoon of almond butter over the batter into the middle of each muffin cup. Use the remaining batter to cover the filling and to fill the muffin cups to the top. Sprinkle the sliced almonds over the top of each muffin.

Bake for 5 minutes at 400 degrees F. Then without opening the oven, reduce the temperature to 375 degrees F. and continue baking for 10 to 12 minutes. Ovens vary so check after 10 minutes. You want the muffins to be lightly browned and to test dry when a toothpick is inserted. Remember there is the almond butter in the center, so don’t place the toothpick in quite all of the way.

Remove the pan to a wire rack and allow to cool for 5 minutes. Then carefully remove each muffin from the tin and allow them to cool completely on the rack. The muffins can be frozen at this point. I defrost my muffins overnight, but they actually defrost fairly quickly. I then warm them in the microwave for about 12 seconds which gets the almond butter a bit runny and yummy. Enjoy!

Lamb Shanks in Wine

~ lisaandfrancescook ~ Leave a comment

Lamb Shanks in Wine with carrots, celery, potatoes and aromatics is the perfect winter dinner. The hands-on time is minimal and the end result is a wonder. While my husband and I rarely eat meat, we do still love lamb and I serve it every now and then usually as a Shabbat treat. I had these gorgeous “volcano” lamb shanks in my freezer and with the weather being cold and damp, I knew that I could cook up a delicious Shabbat meal without having to venture out to the grocery store.

Lamb shanks can be seasoned hundreds of ways, but it is always braised slowly in some kind of sauce to tenderize this rich, but otherwise tough cut of meat. There are several options on my blog that I will link below. But I wanted something very simple and with ingredients that were already in my fridge and pantry.

You can use any lamb shank cut that your butcher or grocer sells. The volcano cut, which means without the long tail, I buy online at D’Artagnan. It’s very much the same as buying veal for Osso Bucco and makes fitting into your Dutch oven easier, in my opinion. However, I have not seen them in my local stores. But if you can shop with a real butcher instead of at the supermarket, they should be able to cut them for you.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I used a nice Cabernet for the wine, but a Merlot or any other rich red that you prefer should work. You can, of course, only use beef stock if you don’t use wine. It won’t be quite the same, but still should be good. If I haven’t made my own, I prefer to buy unsalted stock whenever possible. You can ALWAYS add salt but it is almost impossible to reduce it once added. This way, you are in complete control.

Whenever possible, the night before you plan on cooking, generously salt your meat and refrigerate it. You can also add a dry rub as I did here for extra flavor. Doing this ahead of cooking will lock in the juices and further tenderize your meat. If you are using Kosher meat, you do not need to add the additional salt but I still recommend the dry rub. If you forgot to do this the night before, even having the shanks sit for an hour in the dry rub out of the fridge will improve your final product.

Because you are cooking the lamb shanks slowly, the final result will be fall-off-the-bone tender meat, with a rich sauce and veggies that have absorbed all of that deliciousness. Everything is done in one pot and other than a crisp green salad, some good bread and a nice glass of red wine, you have a feast that necessitated very little effort on your part. I made this dish for two, but it can easily be sized up to feed as many people as you wish. Assume one shank per person. Don’t get too bogged down about exact amounts of veggies. We like a lot, but just eyeball it and imagine portions on a plate. A little more or a little less will not spoil your dish. So make this soon and drive away the winter chill.

The aromas are so intoxicating as it cooks. My husband had been out of the house when I set this dish up and he came back in and started going nuts over when we would be eating dinner – and it was only 10:30 in the morning!

I learned the trick of using Instant Tapioca to thicken my sauce some years ago. You don’t have to fuss with making a roux and the tapioca doesn’t change the taste at all and does not become gloppy.

This easily can be made ahead and gently rewarmed, so it’s a great dish when you are having guests. Add some additional stock if you are worried about it drying out.

More Lamb Shank Recipes

Lamb Shanks with Chickpeas

Christmas Lamb Shanks

Moroccan-Style Braised Lamb Shanks with Mint Yogurt

Lamb Shanks with Flageolet Beans

Lamb Shank Tagine

RECIPE

Yield: 2 servings

Ingredients

2 lamb shanks – between 12 to 16 oz. each

For the dry rub

1 teaspoon kosher salt

1 teaspoon sweet paprika

1 teaspoon garlic powder

About 1/4 teaspoon ground nutmeg (preferably freshly ground)

A few good cracks of black pepper

For the Dutch oven

2 to 3 Tablespoons Avocado or Grapeseed oil

1 large yellow onion, peeled and coarsely chopped

4 to 5 large garlic cloves, peeled and smashed with the flat of your knife

2 large carrots, peeled and cut into large chunks

2 ribs of celery, cut into large-ish pieces

About one pound of baby red or golden potatoes, scrubbed but with the skin on and left whole

1 large stick of cinnamon (preferably Ceylon cinnamon)

1 good stem of fresh rosemary

Several stems of fresh thyme

1 to 2 bay leaves (Since I was already using a cinnamon stick, I actually used an Indian bay leaf which I had in my pantry. But a regular bay laurel leaf works well.)

1 cup of good red wine (Use what you plan on drinking with the meal)

1.5 cups of beef stock or more as needed (Preferably unsalted)

14.5 oz. can of diced tomatoes

1 to 2 Tablespoons of tomato paste

2 to 3 Tablespoons Instant tapioca (Optional, but it will thicken the sauce while cooking without the need for a roux. 3 Tablespoons will make a very thick sauce, especially if you are making this a day ahead. Start with 2 Tablespoons. You can always add more with a bit of liquid. Then mix it through and heat.)

Directions

The night before, place your lamb shanks in a doubled gallon-sized freezer bag or glass or stainless bowl large enough to hold the shanks covered. Rub the shanks with the dry-rub ingredients and refrigerate overnight.

Preheat the oven to 350 degrees F. This can also be cooked entirely on the stovetop on a gentle heat if you don’t wish to turn on your oven or it’s already occupied.

Take the shanks out of the fridge about an hour before you are ready to cook. Using a Dutch oven or other heavy oven-proof casserole, add the oil and heat to shimmering on medium heat. Add the shanks and brown well on all sides.

Once browned, remove the lamb shanks to a plate. Add in the onions, carrots, celery, garlic and potatoes and stir gently for a few minutes to coat everything with the remaining oil in the pan.

Then add all of the remaining ingredients, including the lamb shanks.

Stir through and bring the liquid to a boil. Cover the Dutch oven and place in the oven for about 2 to 2.5 hours. Check on the lamb after about an hour to make sure that too much of the cooking liquid hasn’t cooked away and baste the shanks since they will not totally be submerged. If you need to add more liquid, add some additional stock. Return the Dutch oven to the oven to finish cooking. The shanks should be tender by then, but ovens and lamb shanks vary. If the meat isn’t starting to fall away from the bone, cover the Dutch oven and continue cooking for another 30 minutes.

When you are ready to serve, remove the cinnamon sticks and sprigs of herbs but don’t worry if some of the leaves fell into the pot. Plate into either a shallow bowl or a rimmed dinner plate so that you don’t lose any of that yummy sauce. If you did not use the Instant Tapioca, you could thicken the sauce with a roux at this point if you wish. For a more picture perfect lamb shank to serve, you could tie a bit of kitchen twine around the body of the shank before browning to help keep the meat from falling off of the bone. I don’t bother doing that, but it is an option. Garnish with a bit of chopped parsley and enjoy!

White Bean Potato Leek Soup

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White Bean Potato Leek Soup, oh my! Now that we are firmly into winter, this cozy, comforting, creamy soup is just what is needed to chase away the chilly blues. Redolent with winter flavors from garlic, leek, rosemary, sage and thyme and loaded with rich protein from the cannellini beans, this soup will be a welcome addition to your soup repertoire.

There is nothing fancy or difficult here and it’s the kind of soup that just gets better each day, so make a big batch and enjoy it all week. I have added baby spinach to mine for color, nutrients and flavor, but Lacinato (Dino) Kale or chard would also be nice additions.

While you can absolutely use a quality canned bean, rinsed and drained, I like to cook my beans. That way I get to add to the depths of flavors since each element is seasoned first before adding it to the soup pot. The soup will be delicious either way, but I do encourage you to try cooking your own beans. You will notice the difference.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I came across the original recipe on Rainbow Plant Life, a vegan blog that I follow. While I don’t always agree with her flavorings, the author has great ideas and methods for improving your vegan options. As an experienced cook, I don’t require following her recipes slavishly, but she does make vegan cooking accessible to those who are new to it. I did make a few changes to the original recipe.

Serve this one-pot meal (unless you cook your own beans) with a good bread, preferably fresh from the oven, and a simple green salad. And don’t forget a nice glass of wine or cider! A little bit of heaven on a cold winter eve.

Recipe

Yield: About 6 servings

Ingredients

3 Tablespoons buttery EVOO

4.5 cups cooked cannellini beans (you could use Great Northern or some other creamy white bean)

3 large leeks, white and light green parts, well-cleaned and thinly sliced

4 cloves of garlic, minced

1 pound+ (about 4) golden or red potatoes, peeled and cut into approx. 1-inch cubes

1 large stem each: fresh rosemary, sage and thyme, tied with kitchen twine in a bouquet

2 or 3 bay leaves

6 cups vegetable or chicken broth

kosher salt and freshly cracked black pepper to taste

2 handfuls of coarsely chopped bay spinach, stems removed

For Serving

About 1 cup of chopped fresh herbs (I used parsley, sage, rosemary, thyme and dill but any combination of these would be good)

1 Tablespoon EVOO

Pinch of salt

Directions

NOTE:

If cooking your own beans, this can be done up to a couple of days ahead. Soak the beans overnight. Then rinse and drain the beans. Place them in a pot large enough to hold them and enough water to cover them by about 2-inches. Add some aromatics like thyme and rosemary and add a teaspoon or two of a garlic EVOO. Bring to a boil, skimming off any scum that forms at the top. Then cover the pot, reduce the heat to a simmer and cook for 90 minutes. Remove from the heat. These can be refrigerated if you don’t plan on using them immediately. The liquid can be used in soup wherever stock or water is called for. It will make the soup creamier just as pasta water added to sauces do.

In a 6 quart stockpot or Dutch oven, heat the 3 Tablespoons of EVOO. Add the sliced leeks and 1 teaspoon of salt. Sauté on medium heat for about 5 minutes or until the leeks soften and just begin to brown.

After the 5 minutes, add the chopped garlic and potatoes. Stir through and cook for another 3 minutes. Then add all of the remaining soup ingredients. Give a good stir and bring to a boil. If there is any scum, you should skim it. Then cover the pot, reduce the heat to a simmer and cook for 1 hour, stirring occasionally.

At the end of the hour, remove the bouquet of herbs. Using an immersion blender, blend the soup only part-way. You want the soup to be creamy but still to have some visible vegetable chunks. Check your seasonings and add salt and pepper as desired. Add the chopped spinach and cook for another couple of minutes on a low heat or until the spinach is just wilted.

When you are ready to serve, very lightly sauté the fresh chopped herbs in the EVOO. The colors should still be vibrant. This will take no more than about 1 minute – just enough to soften the herbs and meld the flavors. You can add a pinch of salt if you like. Ladle the soup into bowls and add some of the fresh herbs to the top. Now enjoy!

Cranberry Bars

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Just in time for Thanksgiving! These Cranberry Bars are a simple-to-make treat that is sweet and tart, with a buttery shortbread crust and lovely orange top notes. They have a chewiness that I like and hopefully you will as well. No fussing with pie dough for this dessert!

All it needs is a dusting of confectioner’s sugar, although, if you decide to add a dollop of whipped cream or creme fraiche for some added decadence, I won’t tell.

Our son and his family will be here for the week so I wanted some dessert options available, including for Thanksgiving and Shabbat. But who am I kidding. Actually, my husband and I really enjoy a cookie or slice of cake after dinner – nothing too sweet or too big. These Cranberry Bars can be cut into squares as big or small as you like. And the garnet cranberry middle layer with it’s dusting of confectioner’s snow, adds just the right festive look for this entire holiday season.

The recipe comes from a website that I came across while looking for Thanksgiving ideas. I always try to add at least one new dish every year – just to keep things interesting for me. And that website got it from someone named Sarah Fennel. I made a couple of tweaks to the directions and one change to the ingredients. While this time I basically stuck to the original recipe, I think that next time I will add some coarsely chopped pecans to the crumb topping. What could it hurt?!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

There are lots of wonderful cookie, cake and pie recipes to choose from on my blog. And in my family, there would be a mutiny and it just wouldn’t be Thanksgiving without my Bourbon Pecan Pie. But these Cranberry Bars are a lovely new addition to our Thanksgiving and winter holiday desserts.

Recipe

Yield: 9 to 16 Bars, depending on how you cut them

Ingredients

for the crust:

1 cup all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small cubes (You could use Vegan Butter if you wish this to be a pareve dessert.)
1/3 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 teaspoon salt
1 large egg, at room temperature
1 teaspoon vanilla extract

for the cranberry layer:

1 pound fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons freshly grated orange zest (from about 2 large oranges)

for the crumb topping:

1/4 cup (1/2 stick) unsalted butter, at room temperature (Vegan Butter could be used here as well.)
1/4 cup granulated sugar
1/4 cup packed light or dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
Confectioner’s sugar, for topping (optional, but recommended)

Directions

First, make the crust. Preheat the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper on all sides. Use paper clamps if you have them to hold the paper in place while you fill the pan. BUT don’t forget to remove them before baking!

In a food processor fitted with the metal “S” blade, add the flour, butter, granulated sugar, brown sugar, and salt and pulse until combined, about 1 minute. The mixture will be thick. Add the egg and vanilla extract and pulse until the mixture forms a thick dough, about 45 seconds. Transfer the dough to the prepared pan and use a measuring cup (or something else with a flat bottom) to really pack the crust into an even layer. (This part was admittedly a bit tedious. I used my fingers first and finished smoothing with a spatula.)

While you prepare the cranberry layer, stick the pan in the fridge.

Next, make the cranberry layer. In a large bowl, combine the cranberries, granulated sugar, cornstarch, and orange zest. Mix carefully with a spatula so you don’t break up the cranberries. Remove the pan from the fridge and transfer the cranberry mixture over the dough. Use a spatula to spread it evenly to the edges. I then stuck it in the fridge again while I prepared the crumb topping.

Last, make the crumb topping. In a small bowl, combine the softened butter, granulated sugar, brown sugar, flour, and salt. Use a fork or your fingers to work everything together until the mixture resembles wet sand and clumps together when squeezed with your hand.

Squeeze the crumb topping into your palm, then break it apart into big and small clusters, sprinkling them all over the cranberry layer like a fruit crisp (some pockets of exposed cranberries are okay!) Bake until the cranberries have burst completely and the top of the bars is light golden brown, about 1 hour.

Place the pan on a cooling rack and allow the bars to cool completely in the pan. Use the parchment paper to lift the bars from the pan, then transfer them to a cutting board. Dust the top with confectioners’ sugar (if using), cut into 9 or 16 squares, and serve.

    Sweet and Spicy Harvest Chicken

    ~ lisaandfrancescook ~ Leave a comment

    It’s been an incredibly difficult year and it doesn’t appear to be getting better anytime soon. However, for the ever hopeful Jewish People, the High Holidays are once again upon us. It is a time of reflection, repentance and most of all – hope for a better future. It is a time to gather with our family and community and like most Jewish holidays, it is a time to eat foods that are both delicious and symbolic. This Sweet and Spicy Harvest Chicken is a perfect representation of the pilgrimage holiday of Sukkot or the Feast of Booths.

    Sukkot is our fall harvest festival that also commemorates the 40 years the Jewish People spent in the desert on our way to the Promised Land (Eretz Yisrael) after escaping slavery in Egypt. The Sukkah that many Jews build and enjoy meals in, reminds us of the temporary dwellings that we Jews lived in while wandering in the desert.

    While this Sweet and Spicy Harvest Chicken is perfect for Sukkot, there is no reason to limit eating it to only once a year. Simple to prepare and visually beautiful, this dish can be enjoyed for any Shabbat meal or Sunday dinner. Serve it over your favorite grain with lots of salatim on the side for your own harvest feast.

    This chicken is tender, juicy, sweet and just spicy enough. While you could use chicken breasts, I do not advise it. It is too easy to over bake them and then you end up with tough, dry and rubbery chicken. It is almost impossible to ruin the chicken thighs and drumsticks and they are more flavorful. My store didn’t carry what we used to call chicken saddles, meaning the drumstick attached to the thigh. But it generally is easy enough to find bone-in, skin on thighs and drumsticks separately. You could, of course, use all of one or the other should you choose.

    Normally I would serve this with some delicious grain (almost any would work) but my husband makes the absolute best challah and so we will use that to soak up all of the yummy sauce. This recipe will serve 4 to 6 people depending on sides, but you can easily increase the amounts. And left-overs are also delicious.

    May you have a sweet, good and peaceful New Year!

    לשנה טובה תכתב ותחתם

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    Recipe

    Yield: 4 to 6 servings

    Ingredients

    About 3 pounds of bone-in, skin on chicken thighs and drumsticks

    About 4 cups of any dried fruit (Apricots, prunes, pears, peaches, figs – I like to use a mixture, depending on what I have on hand.)

    9 to 10 fat garlic cloves, lightly smashed

    3 Tablespoons Za’atar

    2 Tablespoons of EVOO or Avocado oil

    1 teaspoon kosher salt

    1 to 2 Tablespoons of red harissa (depending on your tolerance for heat)

    1/4 teaspoon of Aleppo or fresh cracked black pepper

    2/3 cup of dry red wine

    1/3 cup of honey

    Directions

    Preheat the oven to 350 degrees F.

    Scatter the dried fruit and garlic cloves in the bottom of a baking dish that is about 9″ X 13″ and 3-inches deep.

    In a smallish bowl, mix together the za’atar, oil, harissa, pepper and salt. Massage this mixture into the chicken pieces on both sides. Then lay the chicken, skin side up on top of the fruit and garlic in a single layer.

    Pour the wine around the chicken and cover tightly with foil over waxed paper or parchment. Bake for 1 hour.

    Remove the foil and waxed paper and drizzle the honey over the top of the chicken. Place the chicken back into the oven of 30 to 40 more minutes, basting two or three times until the skin of the chicken has a beautiful lacquered look.

    Chicken Tagine with Almonds and Apricots

    ~ lisaandfrancescook ~ 1 Comment

    Shabbat is pretty much the only time that I make a meat or fish dinner. As our first shabbat back in our renovated (mostly) apartment, I wanted something easy but special. We love Middle Eastern food and so I thought that a tagine would be just the ticket. This recipe, with a few tweaks by me, comes from Gourmet Magazine. Chicken Tagine with Almonds and Apricots is a recipe created by a Marrakech chef, Baija Lafridi, for his Moroccan restaurant.

    There are dozens of delish tagine recipes using lamb, chicken, beef and even fish. You really can’t go wrong with any of them. But these recipes all contain both a sweet and savory component. The sweet usually comes from dried or fresh fruit and some honey. The savory comes from the aromatic and warming spices – ginger, cardamom, cloves, cinnamon, turmeric etc.

    Chicken Tagine with Almonds and Apricots is mellow, savory and sweet with beautiful aromas that will fill your house as it cooks. And since we enjoy our food with all of our senses if we are lucky, you and your guests will be salivating in anticipation of eating this dinner. Serve it over rice, couscous or any of your favorite grains. I served it over whole wheat couscous and with my delicious challah, now made by my husband and better than I ever made it. But pita would also be a great bread to sop up any juices as well as the dips you serve on the side.

    If you have the time and inclination, serve this luscious tagine with a number of salatim for a feast. There are many recipes on my blog for some typical salads and dips and some that are more unusual. You can’t go wrong serving any of them.

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    Chicken Tagine with Almonds and Apricots can be made ahead and gently rewarmed so it is perfect for entertaining. The recipe that follows shows the amounts that I used. However, the apricots were so delicious that I think the next time that I make this, I will increase the amount from 1/2 cup to 3/4 cup.

    For more tagine recipes:

    Lamb Merguez and Chicken Tagine

    Lamb Shank Tagine

    Crockpot Chicken Tagine

    Lamb Tagine with Chickpeas and Cilantro

    Recipe

    Yield: 4 to 6 servings, depending on sides

    Ingredients

    1 teaspoon of ground cinnamon (I almost always use rounded measurements when cooking since I think many recipes are geared to people who are not used to seasoning. Usually too much salt and insufficient spices.)

    1 teaspoon ground ginger

    ½ teaspoon turmeric

    ½ teaspoon black pepper

    1 1/2 teaspoons salt

    3 tablespoons plus ¼ cup avocado or olive oil

    1 (about 3-lb) bone-in, skin on chicken, cut into serving pieces, legs, thighs and breasts only

    1 tablespoon unsalted butter (or vegan butter, if keeping kosher)

    1 medium red onion, halved, then sliced into half moons about 1/4″ thick

    4 large garlic cloves, finely chopped

    5 fresh cilantro

    5 sprigs fresh flat-leaf parsley

    1 3/4 cups water

    2 tablespoons mild honey (I actually used Greek Attiki honey because that is what I had and there were no regrets)

    1 (3-inch) cinnamon stick

    3 green cardamom pods, lightly smashed

    4 to 5 whole cloves

    ½ cup dried Turkish apricots, preferably unsulphured and separated into halves (You could use California apricots, but the Turkish do have a unique flavor and are more traditional. Unsulphured apricots will not have that lovely orangey yellow color that sulphured apricots have, but they taste better, are more traditional and who needs sulphur?! And because something came up and I had already placed my apricots into the syrup, they were left overnight soaking. Amazingly, the apricots had lightened in color from the longer time in the syrup.)

    ⅓ cup whole blanched almonds

    Directions


    Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

    Heat butter and 1 tablespoon of oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. (Tip: Use a splatter screen for easier clean-up and less mess!) Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.


    Add onion and remaining 1/2 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes.

    Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 3/4 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

    While chicken cooks, bring honey, remaining cup of water, cinnamon stick, cardamom pods, whole cloves and apricots to a boil in a 1- to 2-quart heavy saucepan. Then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

    While apricots cook, heat remaining ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. (If you want to cut down on the oil in this recipe, brown the almonds in the oven at 350 degrees F for about 12 minutes.) Transfer with a slotted spoon to paper towels to drain.



    Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds and chopped fresh cilantro or parsley on top.

    Pumpkin Protein Muffins Deluxe

    ~ lisaandfrancescook ~ 1 Comment
    Autumn in a delicious package

    Fall is in the air. Kids are back in school and the days are already growing shorter. Halloween decorations abound in stores (too soon!) and Jack-o’-lanterns are being designed. When people think of autumn in the United States, the mind conjures up pumpkins. So I thought it was time to take another look at my Pumpkin Protein Muffins.

    Pumpkin Protein Muffins Deluxe are quick to assemble and bake, freeze well, are packed with protein and are simply delicious. One muffin carries me all morning with no sudden spikes from sugar. I won’t fool you – there is sugar in these muffins, although not a huge amount.

    But most importantly, you get protein from the almond flour, protein powder, peanut butter powder, eggs, pecans and nut butter. Despite the different kinds of nuts, it is only the nut butter and chopped nuts that stand out. And if you don’t like or have pecans, you can add walnuts or even toasted pumpkin seeds.

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    My original recipe was good, but these are even better. They are wonderful even if you weren’t considering adding protein to your mornings, but simply love muffins with your coffee or tea. Like my other muffins, they are lumpy and bumpy with dried fruit and nuts, but these also have a surprise center. I now make my pumpkin and my Apple Protein Muffins with a spoonful of almond butter in the center. However, peanut butter or other nut butters will also work.

    While I am not ready to let go of summer, these muffins will take the sting out of fall. Any leftover pumpkin can be used up in a stew or frozen for another batch. I have found that by freezing the muffins, they will retain their freshness. I zap one in the microwave for 15 seconds, if I have defrosted the muffin or about 17 seconds if it is straight from the freezer. If you don’t choose to freeze Pumpkin Protein Muffins Deluxe are best eaten up within 3 to 5 days.

    Recipe

    Yield: 12 regular size muffins

    Ingredients

    1/3 cup dried cranberries or dried fruit of your choice (I have used dates, prunes and raisins in my Apple Protein Muffins)

    1/3 cup lightly pan-toasted and coarsely chopped pecans

    1 cup pumpkin puree

    1/4 cup brown sugar (I like to use dark brown sugar but light is fine)

    1 teaspoon pure vanilla extract

    1 rounded teaspoon sweet hawaij or pumpkin seasoning

    1/2 teaspoon ground cinnamon

    2 Tablespoons peanut butter powder

    3/4 cup plus 2 Tablespoons natural ground almonds or almond flour (preferable super fine for the lightest, most tender muffins)

    3/4 cup of blanched almond flour (superfine)

    1/2 cup vanilla protein powder

    1 teaspoon baking soda

    3/4 teaspoon baking powder

    1/4 teaspoon kosher or fine sea salt

    3 large eggs at room temperature

    2 rounded Tablespoons of good quality orange marmalade or apricot jam (choose one with more fruit and less sugar)

    1/4 cup coconut oil, melted and cooled slightly (I prefer refined coconut oil, but virgin coconut oil also works)

    About 1/4 cup of almond or peanut butter (Smooth or crunchy is up to you. Choose one that does not have added sugar)

    Directions

    Heat the oven to 400 degrees F. and line a standard muffin pan with parchment muffin cup liners.

    Mix together all of the dry ingredients in a medium large bowl. In a smaller bowl, mix the brown sugar, vanilla, eggs, marmalade, sweet hawaij and cinnamon with the pumpkin puree.

    Melt the coconut oil. It take 30 seconds in my microwave. Whisk the melted coconut oil into the egg mixture until smooth. Then add this to the dry ingredients and mix well, but only until combined.

    Using a cookie scoop or spoon, add enough of the batter to fill each cup about 1/2 way full. Then spoon about 3/4 of a teaspoon of the nut butter in to the center of each muffin. Scoop the remaining batter over each of the muffins until it is used up, making sure that every muffin gets some nuts and dried cranberries. I find that I have exactly enough batter for 12 muffin cups.

    Bake for 5 minutes in a preheated 400 degree F oven. Then without opening the oven, reduce the temperature to 375 degrees F and continue baking for another 10 to 12 minutes.

    Place the baking pan on a rack and allow to cool for 10 minutes. Then remove the parchment muffin cups out of the pan and allow to continue cooling on the rack. If you are serving them immediately, 10 to 15 minutes of cooling total is sufficient. If you are freezing them or storing them, allow them to cool completely before placing in plastic freezer or stasher bags. These are best served warm from the oven or zapped in the microwave. That way the centers of nut butter are soft and gooey!

    Fresh Fig Salad with Blue Cheese and Candied Pecans

    ~ lisaandfrancescook ~ 2 Comments

    People seem to either love fresh figs or they simply don’t. I am definitely in the camp that loves both fresh and dried figs and I always have a bottle of a good fig balsamic vinegar in my pantry. I will always remember the scene from the movie Women in Love based on the book by D.H. Lawrence. The actor Alan Bates explains the correct way to eat a fresh fig and it is one of the most erotic scenes in a movie and not a single piece of clothing was shed!

    Fresh Fig Salad with Blue Cheese and Candied Pecans is a composed salad that looks and tastes decadent but which takes just minutes to prepare.

    We take Shabbat and Shabbat dinner seriously and I always try to make something truly special for this important holiday which separates the quotidian from the heavenly. Since we have just moved back to our partially renovated apartment, my days are spent unpacking boxes and trying to figure out where to put things. And then, trying to actually remember where I put things! So when Friday rolled around, I knew that I wanted something special but was not prepared to make a big fuss. Broiled salmon was the chosen main protein because it is readily available and so quick to prepare. And most importantly, it’s delicious. Since most of our weekday meals are vegan or vegetarian, Shabbat is the one day when we eat meat, poultry or fish.

    Now my husband likes to do math problems when he has a few moments of time to spare. But I like to build meals and recipes in my head.

    Once my veg and carb were sorted, I needed some salad to round things out. I thought that a composed salad would be perfect. Normally, I make four or five middle eastern salads and dips which we enjoy all week. But this week I just didn’t have the bandwidth for that. However, fresh figs have just come into season in our markets.

    I’m a big fan of blue cheese – Roquefort, gorgonzola dolce, Point Reyes etc. – and figs and blue cheese make for a harmonious paring. So I started to build my salad. I wanted either fresh, slightly peppery watercress or baby arugula for the green. It would be a nice base for the figs and cheese and the color is beautiful against the cut figs. And I chose a lovely ripe Roquefort for the cheese. It is creamy and sweet but with just enough of a bite to be really interesting. But something was missing. I needed a crunchy texture with some nuttiness as a counterpoint to the creamy cheese and ripe figs.

    I don’t believe that you have to make everything yourself, particularly when you are short on time and/or energy. Thankfully, my market sold some delightful caramelized pecans and walnuts from Spain. I chose pecans but you could use walnuts if you prefer. If you choose to make your own, I’m sure that there are numerous recipes online.

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    Fresh herbs make such a difference to salads and this one cried out for fresh tarragon. It’s sweet and has a slight anise flavor, which I happen to love and goes perfectly with blue cheese. Fortunately, I was in luck and more store had some lovely tarragon. The fig vinegar and a nice grassy olive oil were in my pantry as were salt and pepper. I was ready to compose my salad.

    In just minutes I had two beautiful bowls of salad as a first course for our Shabbat meal. It was an elegant and delicious starter that whet our appetites for the rest of the meal.

    I made the salad for the two of us, but it can be doubled or tripled as needed. Below is not an exact recipe because none is needed, but I will tell you what I did and approximate amounts.

    For two other delicious fresh fig recipes:

    Frangipane Fig Tart

    Fresh Fig and Walnut Bread

    Recipe

    Yield: for 2 servings but can be doubled or tripled as needed

    Ingredients

    4 ripe fresh figs, any variety (I used brown figs, but green or black would also work)

    About 2 ounces of a creamy, ripe, slightly sweet blue cheese such as a Roquefort or Gorgonzola Dolce

    About 2 to 3 ounces of fresh watercress or baby arugula (More if you like)

    About 16 candied pecans or walnuts

    One branch of fresh tarragon, leaves removed from the stem and chopped

    kosher salt and freshly cracked black pepper to taste

    Fig Balsamic Vinegar, drizzled

    A grassy EVOO

    Directions

    Choose your serving dishes and set them out. Place your watercress on the plates.

    Remove any stems from the figs. Cut two figs per person into quarters down vertically from the stem end. Place the quartered figs over the watercress in a pleasing array. Scatter the blue cheese and candied pecans over the plate of figs and watercress. Sprinkle the chopped tarragon over everything.

    Sprinkle salt and pepper over the salads. You don’t need much because the watercress and cheese add a peppery saltiness of their own. Drizzle with the Fig Vinegar and EVOO and now enjoy!