Ingredients:
12 oz fresh Four Cheese Ravioli
1 T olive oil if using a nonstick pan, 3 T or more if using a normal skillet
1 cup your favorite thick marinara or pasta sauce
Directions:
Heat a non-stick skillet over medium or a little higher heat, add the oil. When the oil shimmers and dances a bit, add the ravioli in a single layer. Read More
Ingredients:
1 1/2 lb chicken breast, cut into chunks
1 t salt
1 t ground black pepper
1 t garlic powder
1 t onion powder
1 t smoky paprika
1 T olive oil
12 cups mixed salad greens, torn
1/4 cup white onion, sliced
24 cherry tomatoes, halved
1 red bell pepper, cut into strips
1 large avocado, cut into chunks
1 broccoli crown, cut into pieces
2 T aged balsamic vinegar
2 T extra virgin olive oil Read More
Ingredients:
2 T extra-virgin olive oil
1 medium onion, chopped
2 ribs celery, chopped – make sure you include the flavorful leaves!
1 large or two small carrots, peeled and diced
1 lb mushrooms, cleaned, sliced about 1/2 inch thick bite sized pieces – use your favorite kinds
12 oz chicken apple sausage, sliced into pieces about the same size as the mushrooms – or use your favorite smoked sausage
2 t thyme
1/2 t smoked paprika
3 t garlic powder
1/4 t fresh ground black pepper
Pinch of salt, more if you prefer your food salty
2 cans great northern beans, drained and rinsed
8 cups chicken stock, unsalted
5 oz arugula, torn Read More
Salad Ingredients:
1 lb lean tender steak, grilled to taste and thinly sliced (medium rare or rare is traditional) – or use warm slices of leftover steak
1 medium red onion, thinly sliced
6 large leaves of lettuce, use just enough to provide a pretty bed for the rest of the salad
1 large cucumber, thinly sliced
1 cup tomatoes, cut into chunks
1/4 cup cilantro leaves, chopped Read More
Buying Mushrooms
When selecting mushrooms individually, choose firm mushrooms that do not have soft spots, are not wet, and are not bruised. Avoid buying unwrapped mushrooms if the grocer positions them openly on low shelves in just the right place for little children germs to be deposited. Is there a clean metal grabber to use instead of your hands when you pick up the mushroom? If not, that means hands have been all over those mushrooms. If that does not make you squeamish, then enjoy. If this bothers you Read More
Makes two loaves
Ingredients:
3 cups all-purpose flour
1 t salt
1 t baking soda
1 t baking powder
3 t ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 t vanilla extract
2 1/2 cups (packed) grated zucchini
Optional: 1 cup chopped walnuts Read More
Ingredients:3 cups unbleached organic white flour
1 cup organic whole wheat flour
2 t salt
4 t baking powder
1/4 cup shortening (Crisco is my preference, you can choose to use lard)
1 1/2 cup lukewarm water
Directions:
Mix the flours, salt, and baking powder in a medium sized bowl. Then add the shortening, using a fork and a cutting motion until the shortening Read More
Why would anyone clarify butter?
To separate the milk solids from the pure butter fat so that you can use butter at a much higher temperature without smoking!
Mindfully meditative to create, roux is a slow cooked mixture of equal parts fat and flour used as a thickening agent. Why is this Creole instead of Cajun?
Cajun roux is made with vegetable oil.
Creole roux is made with butter, clarified or not.
The longer roux cooks, the more it deepens in color, developing an wonderful nutty flavor.
Roux does not always need to be dark. It may be blonde, caramel, peanut butter, or deep walnut. It’s all good for cooking. You decide when the roux is done. It all depends upon the recipe it will enhance, your palate, and the time you have for cooking.
My favorite all-purpose roux is a beautiful caramel (like the one to the left). It can be made in about 12-15 minutes. Dark walnut roux requires patience as it it can take up to 45 minutes of steady stirring as it finishes to nutty perfection.
Creole Roux
Ingredients:
1/2 cup butter
1/2 cup all-purpose flour Read More
Do you have a favorite brand of hummus or do you enjoy it at one particular restaurant because they make it so perfectly? You don’t have to go out – make it yourself.
Once you have mastered hummus basics, check out the ideas below the recipe to take your hummus beyond the ordinary. Enjoy it often – it’s good for you. I love to dip carrots, radishes, and cucumbers in my hummus. Or try it on sandwiches as a replacement for mayo.
ps – It’s not cheating to use canned garbanzo beans. It’s just easy.
Basic Hummus
Ingredients:
1 (15 oz can) garbanzo beans (chickpeas), drained and rinsed
2 T extra virgin olive oil
2 cloves garlic
1 T tahini
2 T fresh lemon juice
Sea salt and pepper to taste
3 T olive oil (you may use less or more to taste)
Optional Ingredients: see below for a few delicious suggestions Read More
Mindful Palate 