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Salami Antipasto Cups - Easy

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One of my favorite co-workers chose to defect … I mean leave for a better job elsewhere. While other places of biz might bring in a cake or cookies during a quick afternoon break, our unofficial slogan is “any excuse for a party.” So after work, around 15 of us piled into our favorite party manse … I mean one of our personal homes, for a pot-luck blowout to send him off with fond memories.

My contribution was a platter of Salami Antipasto Cups. Wide, paper-thin slices of salami, baked into little flower-like “cups,” then stuffed with bits of lettuce, olives, tomatoes and other yummies, finished off with a drizzle of balsamic. Looks major-league impressive, but mad easy to whip up in advance so you can labor on something more important, like dessert.

I found the base recipe while researching for last season’s Oscar Appys workshop.   It was voted winner of the “most likely NOT to be a leftover” category. Or would have been, if I had thought of it in time (note to self – include…

Chicken 'n Dairy-Free "Buttermilk" Biscuits

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So I was cleaning out the freezer, getting ready for Passover, and rediscovered a forgotten container of leftover soup chicken.  Ooh!  Perfect for a casserole or tacos or something equally exotic.  So I tossed it into the fridge to defrost, and to give me time to figure out what exactly to do with it.

A few days later Pi Day happened.  And since there is no rule that pies have to be sweet, a savory Chicken Pot Pie would be perfectamente!  Except for one slight problem:   I'm terrible at making tender, flaky crusts.  So I instead topped the filling with drop biscuits instead.  No rolling, no cutting, just a little scooping.  Totally easy and very delicious!  Even crust-haters ask for seconds.

Pasta with Green Olive Sauce

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A few friends and some Dear Readers have mentioned giving up meat, either temporarily for religious purposes or for a myriad of reasons long-term.  So to help them a little, I am sharing this amazing, easy to make meat-free pasta dish.


Chock full of olives and herbs and kissed with a bit of lemon two ways, theHubs says it's amazing as is.  But I prefer the addition of Parm cheese to jazz it up dairy-style.  Either way, this weeknight olive sauce is so easy to make, you will have to wait for the pasta to finish before you can finish off the sauce.


Pasta with Green Olive Sauce
Adapted from Bon Appetit
Yield:  4 Servings


1 (12-16 oz.) box linguine, spaghetti or spaghettini (thin spaghetti)
1/3 cup olive oil
1 (19 oz) can green olives, chopped (use sliced olives to speed up the prep)
2 Tbl. drained capers
1/2 cup panko (Japanese bread) crumbs
1/4 tsp. coarsely ground black pepper
1 tsp. garlic powder
finely grated lemon zest of 1/2 lemon
1  loosely packed cup fresh parsley leaves, cho…

Shainghai-Style Noodles with Spicy Meat Sauce - Easy

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Gong Xi Fa Cai, Gong Hey Fat Choy or Happy Chinese New Year!  No matter how you say it,  celebrate the Year of the Dog with this easy to make dinner.  Only 20 or so minutes from lining up  the ingredients to sitting down to eat.

Caramelized Shaved Brussels Sprouts with Sun-dried Tomatoes

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So I'm leafing through the print version of Hadassah Magazine when I happen upon a Brussels sprouts recipe that stops me cold.  Literally.

Cold. Raw. Brussels sprouts.

Jazzed up and served as a salad, but raw.

Raw?  Aren't Brussels sprouts disgusting enough cooked?

But the ingredients, plus most of the directions, had the potential for major improvement.   I knew I was on to something after tinkering with both ... something that even haters will enjoy.

BBQ (or Broiled) Pomegranate Beef

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Like the taste of pomegranate, but hate messing with all those seeds?  Then get ready to be wowed:  tender cubes of beef, drizzled with a honey-kissed pomegranate sauce ... with nary an aril in sight!

Sauerkraut ... from scratch?

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What if I told you that making your own sauerkraut was mad easy?   What if I told you that it only has two ingredients ... and that neither is vinegar?

I know what you'd say:  um ... you already told us all that yesterday.  Cabbage.  And salt.

Okay then ... besides that?

 Oh, this is so exciting, that I'll tell you now.

Ready?

But before I do, to add just a touch of suspense, let me mention that you don't need any fancy-schmancy equipment.  No need to sterilize jars or covers, or boil the life out of the cabbage to get rid of bacteria.  Because THAT'S the real secret ingredient ...  bacteria.

Wait ... what?  Bacteria?

Now stop with the ewwwww.  Especially if you (by now) peeked at yesterday's post.  Because probiotics, in a ton of superfoods that you love and enjoy, are simply bacteria.  Just the good kind. The kind that makes a fermented food a superfood.  And cures everything from cancer to ingrown toenails, if you believe all the hype anyway.

But why bother maki…