Thyme Out

Since reading Food Matters by Mark Bittman, I have started to work more veggies into my diet. This tasty recipe, from The Cancer Fighting Kitchen, by Rebecca Katz, is a meal in itself. Make more than you need as it is great as a leftover.

Ingredients

Squash

• 4 acorn squash
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon natural fine sea salt
• 1/4 teaspoon organic ground allspice
• 1/4 teaspoon organic ground ginger
• 1/4 teaspoon organic ground cinnamon
• Pinch of organic red pepper flakes

Filling

• 1 cup quinoa
• 1 Tablespoon plus 2 teaspoons extra virgin olive oil
• 1 Tablespoon finely diced shallots
• 3 Tablespoons finely diced fennel
• 1/4 teaspoon organic ground cumin
• 1/4 teaspoon organic ground coriander
• 2 cups water
• 1/2 teaspoon natural fine sea salt
• 2 cloves garlic, minced
• Pinch of organic red pepper flakes
• 1/4 cup dried cranberries, raisins, or cherries
• 6 cups stemmed and chopped Swiss chard or kale
• fresh-squeezed lemon juice

Directions

1. Preheat oven to 350°F and line a sheet pan with parchment paper.
2. Cut the tops off the squash and scoop out the seeds. Cut the pointy ends off the squash so that they will stand up once they are stuffed.
3. Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl. Use a brush to spread the spice mixture over the inside of the squash. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender. Check after 20 minutes by touching the top of the squash with your finger. If it is soft, transfer the squash from the oven and cover with foil until ready to fill them.
4. Meanwhile, make the filling. Put the quinoa in a fine mesh sieve and rinse will under running cold water.
5. Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Add the shallot and fennel, and saute until soft, about 3 minutes. Stir in the cumin and coriander, then stir in the quinoa. Stir in the water and 1/4 teaspoon of sea salt, cover, and bring to a boil, the lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. Remove from heat, and fluff with a fork.
6. While the quinoa is cooking, heat the 1 Tablepoon of olive oil in a large saute pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon of salt. Saute until the greens are tender, (about 5 minutes for kale and 3 for chard). Remove from the heat and stir in a squeeze of the lemon juice.
7. Spoon the quinoa mixture into the squash. Top each squash with a scoop of the greens.

Coming in from the slopes rosy-cheeked and hungry,  wouldn’t it be nice if you thought ahead and had this hearty dinner ready for warm-up in the oven?  Fennel seed adds a bright sassy note to this age-old favorite.

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My mother spends the summer in a small cabin on Wolf Lake, in the Catskill Mountains. Though only two hours from New York City, it is truly “peace on earth”… that is until company arrives.

And company comes all summer long. My brothers and I, with families in tow, make an annual sojourn back to the lake. We eat too much, drink too much, and laugh enough to make up for lost time together. We revisit old memories and make new ones. Those who live close by, visit weekly. I call my mother and hear the new stories. Stories that I am not a part of.

Last weekend, my brother Jim and his family were at the lake and my mother served steaks with Smith and Truslow’s Organic Tarra·Cardamom Rub (her favorite). I was touched that my nephew Corey liked the rub so much that he ordered some as a gift. It made me feel like I was a part of the gathering, even though I wasn’t there. Half-way across the country, I felt connected.

Serves 2

Ingredients:

• 2 beef tenderloins
• 1 Tablespoon Smith & Truslow Organic Tarra·Cardamom Rub
• 1 Tablespoon grape seed or olive oil

Directions:

1. Drizzle oil on tenderloins.
2. Coat with Tarra·Cardamom Spice Blend, working it in to cover all surfaces.
3. Let sit for 20 minutes.
4. Grill on medium high heat until done.

Elegant and deceptively easy. The savory spice rub perfectly complements the muted sweetness of the wine/apricot sauce. Tastes even better the next day, so make a generous amount.

Ingredients:

• 1 lb pork loin
• 3 1/2 teaspoons Smith & Truslow freshly ground organic Coriander·Cumin Rub
• olive oil
• 1 celery stalk, medium diced
• 1 carrot, medium diced
• 1/2 onion, medium diced
• 3 cloves garlic, smashed
• 10 dried apricots, cut into quarters
• 1 1/2 – 2 cups white wine
• juice of one lemon
• 1/4 cup cream

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I never measure.  That’s why I like Jamie Oliver – a dash of this and a shake of that.  Also his accent is adorable. This combination of ingredients always works, no matter the proportions.

In your food processor, whip up:

• Lemon zest (at least a whole lemon)
• Lemon juice
• Fresh basil leaves
• Fine sea Salt
• Organic ground cayenne - a dash is good
• Ground black pepper
• Garlic (not more than two cloves, unless you like it really garlicky)
• Pine nuts
• Parmesan or Romano cheese
• Drizzle in olive oil last

Looks pretty over little curly fusilli noodles, or keep on hand to brighten up sandwiches.

A tasty springtime recipe that’s so easy to prepare, you can’t help but love it! (Most kindly provided by Lava Lake Lamb and the American Lamb Board.)

8 servings
Preparation time:  10 minutes
Cook time:  1 hour

Ingredients:

• 3 to 4 pounds boneless American lamb leg, butterflied
• 1/2 cup olive oil
• 1 Tablespoon dried basil
• 1 Tablespoon oregano
• 1 Tablespoon minced fresh garlic
• 1 teaspoon black pepper

Directions:

1. Blend oil with basil, oregano, garlic and pepper; pour half over meat and brush over both sides.
2. Grill lamb over medium coals in covered grill, about 6 inches from coals, for 20 to 25 minutes per side.
3. Baste occasionally with remaining herbed olive oil.
4. Rest lamb for about 10 minutes; slice lamb crosswise at a diagonal slant.

Our Ginger Spice Blend adds an exotic punch to traditional butternut squash soup. Roasting the squash rather than boiling it enhances its sweetness and results in a richer taste and texture. The  addition of apple adds a light citrus twist and the hot sauce is the perfect balance for the natural sugars in the squash.

I just split and seeded the squash and tossed it in the oven while I was getting ready for work. I put the whole thing in the fridge (roasting pan and all) and pulled it out when I got back from work to finish the soup. I had the soup on the table 20 minutes after I walked in the door.

Ingredients

• 1 butternut squash
• 1 honey crisp apple
• 1 1/2 teaspoons Smith & Truslow organic Ginger Spice Blend
• 1 teaspoon coarse sea salt
• 1/2 teaspoon organic freshly ground Black Pepper
• 6 cups chicken stock
• 3 Tablespoons half & half (or sour cream or yogurt)
• Cholula sauce

Directions

1. Preheat oven to 400°F.
2. Slice squash in half and remove seeds.
3. Seed and cut apple into quarters.
4. Place squash face down on a greased roasting pan.
5. Roast squash in the oven for 20 minutes, add apple and roast an additional 15 minutes.
6. Remove from oven, let cool, and peel skins off squash and apple pieces.
7. Add chicken stock, squash and apple to a stock pot. Bring to a boil, and lower heat to a simmer.
8. Simmer for 10 minutes, blend using an immersion blender until soup is one consistency and there are no remaining chunks of squash.
9. Stir in Ginger Spice Blend, salt, pepper and cream.
10. Let soup rest for 5 minutes before serving.
11. Drizzle the top of each bowl with Cholula sauce.

We grill chicken more than once a week and I’m often looking for ways to change it up a bit. I love our new Ginger·Mustard Rub. It’s easy to use, and tastes like you spent the afternoon in the kitchen. In a pinch, you can add the spice blend to your chicken and let it sit for 20 minutes before cooking. (Although, I like to marinate it overnight so that the flavors infuse the chicken!)

Serves 2

Ingredients:

• 2 6-oz chicken breasts
• 1 Tablespoon Smith & Truslow freshly ground Organic Ginger·Mustard Rub
• 1 Tablespoon grape seed or olive oil

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The beauty of this dish is that once you prepare it,  your entire dinner is done.  Vegetables (broccoli and mushrooms), protein (chicken),  calcium (cottage cheese, milk and swiss cheese) and carbs (noodles). Throw it in the oven, pour yourself a glass of chilled Chardonnay, and relax!

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Straight from the American Heart Association’s web site, here’s a yummy recipe for the cholesterol-conscious!

Ingredients

• 4 ounces dried multigrain rotini
• 1 1/2 cups cubed cooked skinless chicken breasts, cooked without salt
  (about 7 1/2 ounces cooked)
• 1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
• 1 cup grape tomatoes, halved (about 5 ounces)
• 1 cup fresh baby spinach (about 1 ounce)
• 1/3 cup finely chopped red onion
• 1 2.25-ounce can sliced black olives, drained
• 3 tablespoons red wine vinegar
• 1 Tablespoon olive oil (extra-virgin preferred)
• 1/2 teaspoon dried rosemary, crushed
• 1/4 cup crumbled low-fat blue cheese

Instructions

1. In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
2. Meanwhile, in a large bowl, stir together the remaining ingredients except the blue cheese.
3. Stir in the pasta. Gently fold in the blue cheese.

This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Seafood and Sausage Gumbo.

The parsnips and lemon give this soup a slight twist on the traditional chicken soup. Whenever anyone gets a cold, I make them this soup. (more…)

Seizing on a chicken thigh sale, I marinated a couple packs and grilled them the next day. Big hit! Before leaving for a Memorial Day Weekend trip three days later, I grabbed the last two thighs from the refrigerator and threw them in the cooler. When the kids demanded a Taco Bell stop, I pulled out the chicken for myself. Still moist, still infused with that great gingery zing. Sure beats Taco Bell! The measurements are approximate; I just threw them quickly into a ziplock. Just make sure there’s enough liquid to cover all the chicken. The key ingredient is the Organic Ginger·Mustard Rub.

Ingredients

• 1 lb chicken thighs (trim off fat and skin)
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• 1/2 cup white wine
• 1 Tablespoon dijon style mustard
• 2 Tablespoons Organic Ginger·Mustard Rub

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This recipe is great for entertaining, since you can make it ahead and throw it in the oven while you are getting ready.  It is equally good with rice or a baked potato.  The recipe is modified from a recipe in the Barnes and Noble, “Chicken -over 400 fabulous recipes for all occasions”.

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Briney olives, dry white wine and the complex nuances of our Ginger·Mustard Poultry Rub converge for an explosion of tastes. Serve with Chco e Pepe (thin spaghetti with pecoroni and parsley) to soak up the extra sauce.

Ingredients

• 6 chicken thighs
• olive oil
• 2 teapsoons Smith & Truslow freshly ground organic Ginger·Mustard Rub
• Fine Sea Salt
• Organic ground black pepper
• Organic red pepper flakes
• 2 cups sliced mushrooms
• 1 small red  bell pepper, sliced in thin strips
• 2 large cloves garlic, minced
• 1/2 cup combination black kalamata olives and green olives (Martini olives in vermouth work wonderfully  and add an extra kickif you’ve got those around)
• black peppers in brine (or capers, if you like them)
• 1 bunch fresh parsley
• 1 cup dry white wine

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The bright green from the arugula and the red from the tomatoes create a lovely palate. Fennel adds a note of licorice-like perfume to the broth. Serve with crusty baguettes and butter for an easy and elegant meal.

Pairing Suggestion: A dry white Riesling complements the spice from the red pepper. We enjoyed it with a 2006 Snow White Riesling from Snow Farm Vineyards. Or, a very lightly oaked chardonnay works nicely with the butter in the broth and bread.

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When I lived in Chicago, I became addicted to ribs. I never realized how good they were until I tried the ribs at Twin Anchors, a bar on Sedgwick just north of North Ave. The meat is so tender, it just falls off the bone. Now, whenever I return, I always plan enought time for a nostalgic trip to my old favorite haunt.  Although this recipe is nothing like the ribs from Twin Anchors, it’s mighty tasty and satisfies my hankering for ribs between infrequent trips to Chicago.

4-6 servings

Ingredients

• 2-3 lbs pork spare ribs
• 1 cup catsup
• 4 Tablespoons balsamic vinegar
• 2 Tablespoons Smith & Truslow Organic Coriander·Cumin Rub

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I usually make this in the fall and winter, but the past few days have been so cold, I broke out the soup pot and made a double batch of Curried Lentil and Sweet Potato Soup. The roasted sweet potato slightly sweetens the bite of the curry and the two flavors meld together to create a complex and tasty soup.

6-8 servings

Ingredients

• 3 Tablespoons olive oil
• 2 Tablespoons butter
• 2 medium onions, chopped
• 4 cloves of garlic
• 1 and 1/2 teaspoons organic curry powder
• 2 cups red lentils
• 4 cups unsalted chicken broth
• 4 cups water
• 1 roasted sweet potato

Directions

1. roast sweet potato in a 425° oven for 30 minutes. Do this while you make the rest of the soup.
2. saute onion, in olive oil and butter over medium heat for 4 minutes
3. add garlic and cook for 2 more minutes
4. add curry powder and lentils and cook for a few more minutes
5. add water and chicken stock and bring to boil then reduce heat and simmer for 20 minutes
6. remove skin from sweet potato, then add the potato to the soup
7. puree everything together
8. return to pan and season with salt and pepper
9. ladle into bowls and garnish with a light dusting of paprika

I like turkey, but with just two of us, roasting a whole turkey is a little excessive.  Instead, I buy the turkey breast tenders at whole foods and roast them.  They are a little less than a pound a piece, so one is perfect for the two of us. 

In this recipe, the sweetness of the grapes and the nutty flavor of pecans are perfect complements to the heat of the curry and cayenne.

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This was fun to make and serve on Halloween night, but it would also make for a festive fall or holiday appetizer. The oozing cheese and cream make for a very rich dish, so a crisp green salad complements it perfectly. I served it with Insalada del Campo, a perennial favorite at Delfina Restaurant in San Francisco. Delfina’s owner and chef Craig Stoll generously shared it in the San Francisco Chronicle. The pumpkin recipe is from my most recent issue of Gourmet. Here it is.

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Chicken kebabs made with Smith & Truslow organic herbs and spices—accompanied by a Greek salad and orzo with feta and bell peppers, for a truly Mediterranean flair.

Ingredients:

• 1-1/2 lbs boneless chicken breasts, cut into 1-inch pieces
• 4 Tablespoons extra virgin olive oil
• 4 garlic cloves, crushed
• 1 teaspoon dried organic mint
• 1 teaspoon dried organic oregano
• 1 teaspoon fine sea salt
• 1 teaspoon ground organic black pepper
• 2 Tablespoons fresh squeezed lemon juice
• 1 bunch fresh mint leaves
• 1 red onion, cut into 1 inch pieces
• 8 to 10 wooden skewers

Directions:

1. In medium bowl, combine chicken with garlic, dried mint, oregano, salt, pepper and 2 Tablespoons of the olive oil. Marinate for 30 minutes.
2. In a separate small bowl, whisk together remaining olive oil and lemon juice.
3. Immerse skewers in water for 20 to 30 minutes.
4. Heat your grill to medium high heat.
5. Remove mint leaves from stems—use those closest to 1 inch.
6. Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
7. Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.

Serve with Greek salad and orzo-voila! (or ιδού!)

While the contractors continued to rip apart our condo, we escaped the dust and rubble and spent three days in the mountains. Thursday was sunny and hot (I got a sunburn). The weather turned manic on Friday, dropped 30 degrees, and pummeled us with a spectacular spring storm, dropping more than a foot of snow in less than 12 hours. Saturday, the sun returned to reflect off the snow laden branches. A spectacular first day of spring!

We returned to Denver on Sunday to find the circuit breaker thrown on our refrigerator and freezer. Everything inside was a bacterial cesspool and had to be tossed in the dumpster. Our stove has been disconnected, so we are now without a cook top and oven for the next few weeks.

After an arduous trip to the grocery store to replace all of our chilled staples, we threw together a tasty meal, worthy of the first day of spring, grilled chicken with Herbes Provencal and spinach salad with grapefruit and walnuts.

Ingredients

• 2 chicken breasts
• 1 teaspoon Dijon mustard
• 2 Tablespoons white wine vinegar
• 2 Tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1 teaspoon organic Herbes Provencal

Directions

1. Whisk together the mustard, vinegar, olive oil, and Herbes Provencal to make marinade.
2. For best results, marinate chicken in plastic bag overnight—it will be exceptionally tender. If you are in a pinch, let the chicken sit for at least 30 minutes .
3. Grill over medium heat until done.

In Hailey, Idaho, you’ll find 6,000 acres of certified organic range land and irrigated alfafa pasture. It is here that Lava Lake sheepherders practice humane animal husbandry. They are an artisanal producer of grass-fed lamb—raised sustainably, and without antibiotics or growth hormones. Lava Lake Lamb has partnered with us to share this recipe that’s both simple to prepare and elegant in presentation.

4 servings
Preparation time:  10 minutes
Cooking time:  14 to 18 minutes

Ingredients:

• 1 Tablespoon fennel seeds
• 1 teaspoon garlic salt
• 1 teaspoon organic coarsely ground black pepper
• 2 teaspoons olive oil
• 8 lamb loin chops, 1-1/4″ thick
• 1  large red onion, cut into 1/2″ thick slices

Directions:

1. In small bowl, combine fennel, garlic salt, pepper and olive oil. Rub mixture on both sides of lamb chops and onion slices.
2. Begin by cooking onions for 5 minutes. Grill over coals covered with gray ash. Turn onions over when browned and cook until tender.
3. Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.
4. Make grilled onions into rings and top with lamb chops.

Nutrition per serving:  447 calories, 33 g protein, 5 g carbohydrate, 32 g total fat (66% calories from fat), 128 mg cholesterol, 1 g fiber, 341 mg sodium, 9 mg niacin, 0.23 mg vitamin B6, 3.16 mcg vitamin B12, 3 mg iron, 5 mg zinc.

Recipe and photo provided by the American Lamb Board

We eat a lot of chicken, so I am always looking for a way to mix it up a little bit. This is easy to make, but has an exotic taste, like you spent a lot of time in the kitchen. In testing our new spice blends, we made this recipe twice. First with Garam Masala, then with Chinese 5 Spice Powder. In our kitchen the Garam Masala version won hands down, however, if you are a fan of anise, you may prefer the Chinese 5 Spice version.

If you plan ahead and marinate the chicken overnight, the flavors are richer and the chicken is more moist.

Ingredients

• 2 Tablespoons Champagne vinegar
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon organic ground black pepper
• 1 1/2 teaspoon organic Garam Masala (or organic Chinese 5 Spice Powder)
• 2 chicken breasts

Directions

1. Make a marinade by whisking together the mustard, vinegar, olive oil and spices.
2. Pound the chicken breasts to 1/2 inch thick and even in height.
3. Marinate the chicken breasts overnight in a plastic bag.
4. Grill chicken over medium heat until done.

The early evening breeze tempers the heat from the afternoon sun. The light shifts from bright to golden, and the mountainside glows greener than I ever remember—a reward for enduring all those days of pounding rain.

This spectacular mountain-scape serves as a backdrop for Pascal and Reese, our chefs for the evening – here to share their grilling secrets. Everything Pascal says is charming. His French accent and animated style entertain the eclectic group gathered on the patio.  Reese, the notable Chef de Cuisine, plays a perfect straight man to Pascal’s humor. Reese raises an eyebrow to one of Pascal’s comments and the guests respond with a giggle.

While we listen raptly to Pascal describe how to repair a “broken” Bernaise sauce, a local wine distributor circles among us pouring tasting glasses of excellent pairings for the trout and halibut that Reese is preparing.  [I failed to get the names of the wines, but I will update you as soon as I find out what they were]. As the glasses are filled and refilled we become more animated, begin chatting with one another and asking about seasonings and grilling techniques.

I am here to present our freshly ground organic spices and to learn how Pascal and Reese use them to create their marvelous meals. We have a small gift of spices for each of the guests and they respond enthusiastically; pleased to know they can order them on line;  amazed at the vibrancy of their flavors and aromas.

In one short class, we grilled halibut and prepared trout en papillote, Bernaise sauce, beurre blanc sauce, gribiche sauce, and my favorite, watermelon salsa. What a charming and educational evening.

Good news, there are more classes to come. Pascal and Reese are hosting three more grilling nights throughout the summer. So, if you are in Beaver Creek on July 25th, August 8th, or August 22nd, stop by the 8100 Mountainside Bar and Grill in the Park Hyatt and enjoy the fruits of Pascal’s and Reese’s labor. The demonstration starts at 4:30. Be sure to come early to grab a seat under an umbrella near the grill. Sample their delectable morsels and sip expertly chosen wine pairings, while picking up great culinary tips in an idyllic setting.

Sage and rosemary are savory additions to the crust, and water chestnuts lend a satisfying crunch to this healthy version of a winter classic. Crust is used on top only so it doesn’t overwhelm the delicate filling.

Ingredients:

Pie Crust

Use recipe for  Florence Ueberroth’s Famous Pie Crust, adding

• 1 teaspoon organic dried thyme
• 1 teaspoon organic dried sage

Roll out crust thinly between two sheets of waxed paper. Set aside until filling is done.

Filling

• 2 Tablespoons butter
• 1 small package mushrooms, washed and sliced
• 4 stalks celery, diced
• 3 large shallots, peeled and diced
• 1/4 cup frozen peas and carrots
• Small bunch fresh parsley, chopped
• 1 small can chicken broth
• 1/2 cup sherry
• 1 can cream of chicken soup
• 1 teaspoon organic dried thyme
• 1 teaspoon fine sea salt
• 1 teaspoon organic ground black pepper
• 1 can water chestnuts, drained and chopped
• 1 roasted rotisserie chicken, picked and shredded
• 1 tablespoon flour
• 1 egg, beaten
• 1 large potato, sliced very thinly into rounds

Instructions:

1. Prepare pie crust (see above).
2. Melt butter in large saute pan. Saute celery, shallots and mushrooms for 5 minutes.
3. Add thyme and sea salt and saute for another minute.
4. Add chicken broth and sherry and heat until slightly reduced.
5. Stir in cream of chicken soup, shredded chicken, water chestnuts and flour.
6. Continue cooking until desired consistency.
7. Pour filling into buttered glass casserole; lay potato slices on top of filling mixture.
8. On top of potato slices, carefully place crust dough. Prick crust all over with fork.
9. Brush top with egg mixture.

Bake at 350 degrees for about 45 minutes, or until crust is golden-brown.

This weekend I handed my husband Mitch a copy of the Creamy Ricotta recipe by Maria Helm Sinksey on page 126 of Food & Wine (November 2008). He likes challenges like crafting beer and cheese, and found that it was easy and fun to make ricotta. He swore he would never buy ricotta again. It tastes nothing like the commercial version. Fluffy, sweet and scrumptious, it is well worth the effort. In case you don’t have this issue of Food & Wine, here’s what he did. Try it!

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We spent Labor Day Weekend with my in-laws in Anderson, California. It’s real country up there, with goats and chickens and llamas roaming in yards and fields. My mother-in-law Cleo buys her vegetables from neighbors, and sends us back to San Francisco with the best bounty of the season. This time we returned with those little purple Japanese eggplants, tomatoes and fragrant basil from her own garden. During the visit, in between making root beer floats and chocolate haystack cookies for our demanding children, she somehow managed to whip up this delicious/nutritious eggplant casserole. It’s reminiscent of eggplant parmesan but without all the oil and frying and mess. I made it as soon as I returned, with my nice vegetables from the friendly farmers. I won’t pretend that I measured anything, but these are the ingredients. (more…)

For Christmas last year, my friend Mary gave me a new cookbook, The Cancer Fighting Kitchen. The cookbook, written by Rebecca Katz, is chock full of nutrient dense recipes that Rebecca developed while working with cancer patients. This was the first recipe I tried, and the second time I used the cookbook, I made this again because I liked it so much the first time! It took me a few weeks to branch out and try her other recipes… which are also fabulous, but this is still my favorite. Often, I just make the marinated lentils (through step 2) and store them in the fridge. Then, I toss them with whatever veggies I have, for a quick, tasty, nutritious salad.

6 servings
Preparation time:  10 minutes
Cooking time:  25 minutes

Ingredients

• 1 cup dried lentils, preferably Le Puy green lentils
• 1 clove garlic
• 1/4 teaspoon dried organic oregano
• 2 organic bay leaves
• 1 organic cinnamon stick, or 1/4 teaspoon organic ground cinnamon
• 1/4 cup extra virgin olive oil
• 1 Tablespoon brown rice vinegar
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon organic ground cumin
• 1/4 teaspoon natural fine sea salt
• 1 red bell pepper, seeded and diced small
• 1 small cucumber, diced
• 1/4 cup pitted kalamata olives, rinsed and sliced
• 3 Tablespoons chopped fresh mint, or 2 teaspoons dried organic peppermint
• 3 Tablespoons chopped fresh organic parsley
• 2 ounces organic feta cheese, crumbled

Directions

1. Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
2. In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
3. Stir in the bell pepper, cucumber, olives, mint and parsley and combine. Season as desired with salt, pepper, or lemon juice. Serve with feta cheese sprinkled over the top.

This orzo salad is a refreshing Mediterranean side dish to your grilled chicken, beef or fish. (I highly recommend this with our chicken kebab recipe.)

Salad ingredients:

• 12 ounces orzo
• 2 Tablespoons extra virgin olive oil
• 1/2 cup olive oil
• 1-1/2 cups crumbled feta cheese
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 4 green onions, chopped
• 3/4 cup pitted Kalamata olives (optional)

Dressing ingredients:

• 3 Table spoons fresh squeezed lemon juice
• 1 Tablespoon white wine vinegar
• 1 Tablespoon minced garlic cloves
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon Dijon mustard

Garnish:

• 3 Tablespoons pine nuts, toasted

Directions:

1. Boil salted water and cook orzo until al dente. Drain; rinse with cold water; be sure to drain well.
2. Toss with 2 Tablespoons extra virgin olive oil in large bowl.
3. Add feta, chopped peppers, green onions, and olives.
4. Mix lemon juice, white wine vinegar, garlic, oregano, cumin and mustard in small bowl.
5. Whisk in 1/2 cup olive oil.
6. Add salt and pepper, to taste.
7. Add dressing to orzo salad and toss.

Can be prepared up to 6 hours ahead—covered and refrigerated.

This recipe is from the December 1992 issue of Bon Appetit.  I made it one Thanksgiving for all my orphaned friends in Boulder.  I found the gravy a little sweet, so you may want to cut back on the pear nectar.  Otherwise, it was a fabulous feast worthy of great company.

Glaze

• 4 cups pear nectar
• 2 cups tawny Port
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup honey
• 1 1/2 teaspoons minced fresh sage or 1/2 teaspoon dried organic sage

Turkey and Gravy

• 1 20-pound turkey, patted dry
• Sausage, Leek and Currant Stuffing (I just used my favorite stuffing recipe)
• 1 large egg, beaten to blend
• 1/4 cup pear nectar (I suggest cutting this back a little)
• 4 cups chicken stock or canned low-salt broth
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter, room temperature
• Assorted fresh herbs (optional)

For glaze:
Boil all ingredients in heavy large saucepan until reduced to 2 cups, about 40 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For turkey and gravy:
Preheat oven to 450°F. Place turkey on rack in roasting pan. Season with salt and pepper. Spoon 7 cups stuffing into main turkey cavity and 2 cups into neck cavity. Tuck wings under turkey body. Tie legs together. Add 1 egg and 1/4 cup pear nectar to remaining stuffing in bowl and toss well. Transfer to buttered 13×9x2-inch baking dish; cover with aluminum foil and refrigerate.

Reserve 1 cup glaze for gravy. Brush some of remaining glaze over turkey. Pour 1 cup chicken stock into bottom of pan. Cover turkey completely with foil. Place turkey in oven and roast 45 minutes. Reduce oven temperature to 350°F. and continue roasting 2 hours, basting every 30 minutes with glaze and keeping turkey covered. Uncover, baste turkey and roast until meat thermometer inserted into thickest part of thigh registers 175°F. and turkey is golden, about 15 minutes longer. (Place stuffing in covered baking dish in oven for last 50 minutes.) Transfer turkey to platter. Tent with aluminum foil.

Pour pan juices into heavy large saucepan. Degrease pan juices. Place roasting pan over medium-high heat. Add degreased pan juices and remaining 3 cups stock and bring to boil, scraping up any browned bits. Strain mixture back into saucepan, pressing on solids. Add reserved 1 cup glaze and simmer 5 minutes. Mix flour and butter to paste in small bowl; whisk in 1/2 cup stock mixture. Return mixture to remaining stock mixture in saucepan and boil until thick enough to coat spoon, whisking constantly, about 2 minutes.

Garnish turkey with fresh herbs if desired. Serve turkey and stuffing, passing gravy separately.

Love having this on ccccold Sunday afternoons,
as we watch the Pats… win!

Ingredients

• 6 boneless skinned chicken breasts
• 3 Tablespoons vegetable oil
• 3 large onions, chopped
• 6 garlic cloves, minced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 jalapeño pepper, minced
• 1/4 cup organic chili powder
• 3 Tablespoons  organic ground cumin
• 1 Tablespoon organic dried oregano
• 2 teaspoons organic ground coriander
• 1 28-ounce can crushed tomatoes
• 1 15 1/2-ounce can stewed tomatoes
• 1 cups canned low-salt chicken broth
• 2 15 1/2-oz cans kidney beans, rinsed, drained
• 1 15 1/2-oz can black beans, rinsed, drained
• grated cheddar cheese (we like hot habanero cheddar)
• loaf of crusty rustic bread (or sour dough)

Directions

1. Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes). Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
2. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1 hour to blend flavors, stirring occasionally.
3. Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 30 minutes).
4. Ladle chili into bowls. Top with shredded cheese. Serve with thickly sliced bread (and/or carrots and celery).

Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!

Ingredients

• 1 pork tenderloin
• 3 1/2 teaspoons Smith & Truslow  Organic Coriander·Cumin Rub
• 2 organic cinnamon sticks
• 1 Tablespoon olive oil
• 3/4 cup pure pomegranate juice
• 1 blood orange (or any juicy orange)
• 1 Tablespoon balsamic vinegar
• 1/2 teaspoon cornstarch
• 1/2 cup water
• 1 Tablespoon butter
• pomegranate seeds for garnish (optional)

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Simple, easy and sooo tasty!

Ingredients

• 2 pork chops
• 1 teaspoon Dijon mustard
• 1 Tablespoon white wine vinegar
• 1 Tablespoon olive oil
• 2 teaspoons organic Rosemary·Garlic Rub

Directions

1. Whisk the mustard, vinegar, and oil together.
2. Rub oil mixture onto surface of the pork chops.
3. Sprinkle both sides of the chops with rosemary garlic blend.
4. Grill over medium heat until done.

My sister lives in Pottersville, New Jersey, a pastoral setting graced with historic barns, stone churches, streams  and horses galloping or posing nobly in meadows, but alas, no pizza delivery. Doesn’t matter, her four kids would never eat any other pizza but this. It’s slapdash, foolproof and delicious. In her words:

Ingredients:

• flour
• cornmeal
• yeast, 1 Tablespoon
• honey, one glug
• olive oil, one glug
• large can tomato sauce
• sugar, 1 Tablespoon
• red pepper, flakes, 1 teaspoon
• oregano, 1 teaspoon
• mozzerella cheese (whole milk, any supermarket brand), shredded
• Italian sausage (optional)
• sliced mushrooms (optional)
• olives (optional)
• sliced mushrooms (optional)
• arugula (optional)

Special equipment:

• pizza stone
• wooden pizza paddle

Instructions:

1. Grab a coffee cup. Fill it with water. Microwave it between 1-2 minutes. It should be hot enough that your finger can stand it but still feel some heat, above luke-warm temperature.
2. Add yeast, honey and olive oil, stir  and wait for it to foam.
3. Pour yeast mixture in bowl and start adding flour little by little and working it until your hands no longer stick to it, about 1/3 of a bag of flour.
4. Separate the dough into 2 round balls and set aside somewhere non-drafty. It will rise in 1/2 hour to 45 minutes.
5. In the meantime, open the can of tomato sauce and mix in, right in the can (less to wash), the sugar, red pepper flakes and oregano.
6. If you prefer sausage topping, sauté the sausage and break up the big clumps.
7. Sprinkle corn meal on a big cutting board or other smooth surface.
8. Set the pizza stone on the rack in the oven and pre-heat the oven to between 400° and 425°F.
9. When pizza is rolled out thin, spread tomato sauce, sprinkle cheese evenly, and add mushrooms, olives, freshly shredded basil or whatever toppings you fancy.
10. Sprinkle cornmeal on the pizza stone.
11. Slide the pizza from the pizza paddle onto the pizza stone in the oven.
12. Bake about 10 minutes or until you see cheese about to turn golden-brown.
13. Toss arugula, olive oil and balsamic vinegar and set out for guests to eat on the side or top the pizza with it.
14. Don’t forget the red wine.

Vivid green and red make this a colorful side dish for holiday dinner.  The confluence of smoky bacon, velvety feta and sweet currants play perfectly against the bitter greens.

Ingredients:

• 4 strips thick-cut smoked bacon, diced
• 1 small onion, diced
• 2 teaspoons organic ground cumin
• 1/4 teaspoon organic ground cayenne
• 1 teaspoon fine sea salt
• Organic ground black pepper to taste
• Red Swiss Chard, 2 bunches, washed well and chopped
• 1 small can chicken broth
• 1/2 cup French feta cheese, diced or crumbled into small pieces
• 3 Tablespoons currants

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I know chicken breasts are simple and easy. But, roasting a whole chicken is definitely worth the extra effort. The roasted bird has a better texture, is more tender, and definately tastes better… and its cheaper! I made this last week for friends who were passing through Denver. The four of us devoured the whole bird. The only thing left was the bones, which I put in a bag in freezer. Next rainy day, I’ll make stock.

Ingredients

• 1 free range roasting chicken (3-4 pounds)
• 1/2 pound mushrooms
• 1 medium shallot
• 1/4 cup white wine
• 2 Tablespoons Smith & Truslow Organic Ginger·Mustard Rub
• 1/4 cup parsley, stemmed and chopped (save stems)
• 3 Tablespoons butter
• 1 cup chicken stock
• 1/2 cup white wine
• juice of one lemon, (save rinds)

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Our special Organic Lemon·Anise Rub transforms the lowly can of salmon into delightful delicacies. Top with homemade tartar sauce.

Ingredients:

FOR SALMON CROQUETTES

• 2 Tablespoons butter
• 1 Tablespoon canola or safflower oil
• 1 red pepper, diced
• 1 can pink salmon
• 1 cup panko (Japanese style bread crumbs; look in Asian section of supermarket)
• 1 egg
• 1/2 teaspoon fine sea salt
• 2 teaspoons Organic Lemon·Anise Rub seafood blend
• zest and juice of one large lemon
• second lemon for squeezing on top

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This rub is custom blended for the Chef de Cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek. The restaurant sits at the base of Beaver Creek and the bar has a fabulous view of the ski mountain. They grill the salmon on a wood fired grill and it tastes absolutely fabulous.

Ingredients

• 2 6-oz salmon steaks
• 1 Tablespoon Smith & Truslow Organic Lemon·Anise Rub
• 1 Tablespoon grape seed or olive oil
• 1 Tablespoon butter
• lemon wedges

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This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Chicken Soup with Vermicelli.

My nephew Craig and I used to make this gumbo – there is a lot of chopping and stirring, so its definitely a two cook recipe. It takes a while for the roux, so open a good bottle of wine before you start. It makes a lot — 10-12 servings. Since it tastes even better the next day, I aways make the full recipe. Leftovers freeze well.

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(adapted from Frank Crispo’s Spaghetti Carbonara as printed in Esquire)

Frank Crispo shows three strokes of creative genius in his take on the traditional dish. First, instead of using only bacon, he ups the complexity with a trio of pork meats. Second, the addition of frisée lightens the heaviness and adds a subtle green freshness. Third, rather than scrambling the egg in the process, he poaches an egg on the side and tops the pasta with white clouds of poached egg and a twist of the pepper mill at the last minute, resulting in a gorgeously aesthetic presentation and avoiding that gloppy texture of traditionally prepared carbonara. I’ve tinkered with it over the past year to suit my family’s tastes, adding red pepper flakes for spice (although some of my kids still add Tabasco to it) and pasta water for extra smoothness. This is the best version I’ve come up with. So far…. (more…)

Note: The original recipe includes broccoli, snow peas and plum tomatoes. I leave out the broccoli and snow peas, and use cherry tomatoes. I also increase the vodka and use a couple teaspoons of red pepper flakes, as most of my family likes things really spicy. Do not be alarmed if it seems too saucy when you combine the pasta and tomato mixture. The pasta will absorb the sauce as it sits. Often this even better the next day as the sauce continues to infuse the pasta in the refrigerator. I love it with coffee for breakfast! This is my version:

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This is adapted from Pierre Franey’s recipe in Cooking with the 60-Minute Gourmet.  As usual, I up the red pepper flakes, and make mandatory the optional jalepeno. As Madonna says, “if you can’t stand the heat, get off of my street”. (From her song I Love New York). To echo the festive Santa Fe feeling that the cumin, cilantro and chili inspire and to cool yourselves down, serve with frosty margaritas.

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Driving through the sleepy little town of Petaluma, California, known for its eggs and dairy,  you might see no reason to pull into an undistinguished strip mall. Way in the back left corner of the  parking lot, near Leo’s Vacuum Cleaners and a deserted nail salon, sits a diamond in the rough called Dempsy’s Brewery. First surprise—the charming atmosphere. If it’s warm, sit outside overlooking the Petaluma River. In inclement weather, my first choice is the comfortable worn wooden booth directly across from the kitchen window, permitting a preview of outgoing dishes punctuated with lively shouts of “mas papas fritas, por favor!” and “con tomate!” Second, the beer rocks, with a selection of ales including their classic Red Rooster, Irish Ale and Ugly Dog Stout plus a variety of intriguing seasonal offerings. Stop by the bar and refill your jug for later that evening. We did. What more can you expect from a brewery—perhaps a pile of Buffalo wings or potato skins? That’s where the tertiary layer of this unassuming treasure comes in; the food transcends brew pub fare and rises to the level of some of the best restaurants in the San Francisco Bay Area. Seasonal produce from the owner’s own farm star in imaginative combinations from all ethnicities. The menu changes daily, and might include a Mexican posole, a Greek hummus plate, or a mixed plate of little gems like fresh caperberries, home made flat bread and beet salad. Determined to recreate a orange/chipolte pork sandwich served with cole slaw on soft potato bread I interrogated various waiters and cooking staff, extracting one or two ingredients from each. We improvised the rest, and although it’s not an exact recreation, came up with this equally flavorful rendition.

INGREDIENTS

• pork roast, about 3 lb.
• mesquite chips

SPICE BLEND FOR PORK

• 2 teaspoons organic granulated onion
• 1 teaspoon organic ground cumin
• 1 teaspoon organic ground coriander
• 1 teaspoon organic orange peel
• 1 teaspoon Kosher salt
• 1 teaspoon organic ground black pepper
• 1/2 teaspoon organic ground cayenne

FOR SAUCE

• 1/2 gallon orange juice
• 1/2 can or bottle Guiness Stout or other dark beer
• 1/3 cup soy sauce
• canned chipotles, from 1-3 depending on your heat tolerance or addiction, pureed
• 1 cup brown sugar

DIRECTIONS

1. Wash and pat dry pork roast.
2. Massage spice mixture into pork.
3. Grill pork on indirect heat, using mesquite chips. This takes several hours. Use a meat thermometer.
4. Combine sauce ingredients and bring to boil, then lower heat and simmer until reduced and thickened.
5. Let pork roast cool. Cut as thinly as possible. It may just come apart in shreds, which is fine.
6. Place pork in sauce and let the sauce soak in until you are ready to assemble the sandwiches.
7. Serve on soft white rolls, with enough fortitude to absorb the sauce, and with Coleslaw with Fennel

When we first developed our pork rub, I like it so much, I tried it on everything, including chicken. This is good, though I must admit, I like it more on pork. Still, I like chicken more with this rub, than without it. And if you live with an avid chicken eater, this does help mix it up a bit.

2 servings

Ingredients

• 2 6-oz chicken breasts
• panko breadcrumbs
• 3 1/2 teaspoons Smith & Truslow freshly ground organic Coriander·Cumin Rub
• 1 Tablespoon olive oil
• 1 1/2 cups orange juice
• 1 Tablespoon butter
• 1 Tablespoon balsamic vinegar
• 1 beaten egg yolk

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Last month, two college friends came to Denver for a long weekend. It has been over 20 years since we graduated. Our lives are completely different, our paths rarely cross, and still we had a great time. Though Denver has a great list of restaurants to sample, one night we opted to cook dinner at home.  We made this tenderloin with a side of  kale salad, which nicely complemented the spicy/sweetness of the pork. My friend Nancy liked it so much, she went home and served the exact same menu at her husband’s birthday party the following week. I highly recommend that next time you have friends over—make this dish. It’s easy to prepare, so you don’t have to make a fuss, and it goes well with both red and white wine which makes catching up all the more fun.

2-3 servings

Ingredients

• 1 lb pork tenderloin
• 1 Tablespoon Olive Oil
• 3 1/2 teaspoons Smith & Truslow freshly ground Organic Coriander·Cumin Rub

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The chaos from our most recent renovation project finally ruffled John’s feathers. Everything we own—from wine and bread crumbs to bike pumps and ski helmets—was strewn throughout the living/dining room in our new loft. Clutter from our once organized pantry occupied every surface in the kitchen. Paint cans, rollers and brushes were piled in the sink to dry. We had just finished priming the  shelves in the soon to be “coolest pantry in Denver.”

We were both tired, cranky and starving. The early evening sun was just low enough in the sky to make our new sun umbrella totally useless. The air was hot and still and the sun was bright. Still, we opted to eat on the deck to escape the chaos inside.

I had taken two steaks out of the freezer that morning. While John fired up the grill, I surveyed the sparse contents of our refrigerator and found 1/2 an onion and some frozen peas. I chopped up the onion and threw it in a pan with 2 Tablespoons of butter. When the onions became translucent,  I added 1 teaspoon of our Tarra·Cardamom Rub, 2 teaspoons of Black Currant Vinegar and about 1 cup of red wine. I brought the whole thing to a boil then reduced it down. Mushrooms might be a good addition, but I didn’t have any.

Though I take credit for this amazing sauce, it could not have been created without the genius input from Reese Hay, chef du cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek and creator of our Tarra·Cardamom rub.

While the sauce reduced, I picked through a jumbled pile in the living room and discovered a treasure—a bottle of Cristom (a wine with a history, a memory of one of our first dates). It’s an awesome pinot noir with “intense berry flavors, firm acidity, and light almost feminine tannins—near perfection in a glass.” [ The words of Conde Cox of the Portland Monthly Magazine, not mine. To me it just tastes really good.]

The meal was the perfect end and reward to a tumultuous and labor-intensive day. The steaks grilled to perfection, drizzled with my new favorite red wine reduction sauce, and a great bottle of wine. The sun finally dropped behind Union Station, the sky lit up in reds and oranges, and a gentle breeze softened the heat of the day.

Who cares if the peas were frozen?

I know fish is good for you, but to be honest, it has never been my favorite form of protein. Given this, I was extremely excited to discover steelhead trout. Its light mild flavor is the perfect canvas for our new Greek Seasoning blend.

A big thanks to Britt, one of our customers, who suggested the ingredients for the blend. After a few rounds to balance the flavors, we introduced our Greek Seasoning blend at our farmers’ markets this summer. It was a great sucess, and we are now excited to make it available on line. Aside from fish, it’s great with chicken, potatoes, squash and other veggies.

Here’s the recipe for the steelhead trout.

Ingredients

• 2 filets of steelhead trout (4 to 6oz each)
• 1 to 2 teaspoons of butter
• 1 teaspoon organic Greek Seasoning

Directions

1. Grill the filets over medium heat until done.
2. Remove from grill and top with a small pat of butter.
3. Sprinkle with Greek Seasoning blend.
4. Relax and enjoy with a dry chilled white wine.

(I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal … the food was almost as good as the company ).

One of the things I love about cooking is that sometimes you have to improvise … and sometimes it results in a great new recipe. Last week, I made this chicken soup while visiting my mother.  During the summer, she lives on Wolf Lake, in the Catskill mountains. Her spice cabinet is scantily stocked. And, though there are plenty of farm stands with fresh produce along the rural roads that weave throughout the Catskills, in traditional grocery stores supplies are somewhat limited. I finally gave up my search for saffron after three unsuccessful attempts. (Can you believe I actually tried to buy saffron in a grocery store?)

John and I had spent the day at Storm King Mountain, which I highly recommend if you are anywhere near upstate New York. The outdoor museum sits on 500 acres of rolling hills in the Hudson Highlands. On display are American and European modern sculptures by David Smith, Alex Calder, Henry Moore, and many others. The sculptures are absolutely fabulous. The leaves were just starting to turn to soft yellows and vibrant reds, so the backdrop was equally spectacular.

We returned from our outing late, so I made the soup while we started cocktails (at the lake, cocktails are a daily ritual!). Fortunately, my mother had already done most of the work (ie made the stock, and picked the chicken meat off the bones). When the soup was ready, I sat down to rave reviews all around.

My mother went into the kitchen to ladel up refills. All alone in the kitchen, she started to laugh. “What’s so funny?” I asked from the table. “You forgot to add the chicken.” she replied from the kitchen. So, we had vegetable soup for a 1st course, and chicken soup as a second course. Both were outstanding.

Ingredients

• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 1 medium onion, minced
• 2 carrots, minced
• 1 celery stick, minced
• 2 small parsnips, minced
• 6 cups chicken stock
• 1 cup broken egg noodles
• 1/2 cup fresh cilantro, chopped
• juice of one lemon.
• 1-2 cups shredded chicken (already cooked).
• salt and pepper to taste

Directions

1. Saute the onion, carrots, celery, and parsnips in olive oil and butter for 5 minutes
2. Add chicken stock and heat till boiling
3. Add egg noodles and cook over medium heat until noodles are just tender (8 minutes)
4. Add lemon juice, cilantro, and CHICKEN, and cook for 5 more minutes
5. Add salt and pepper to taste, and serve

An easy, elegant and delicious special occasion entree, adapted from a Paula Deen recipe. Timing is the important factor here. The roast stays in the oven the majority of the day, nicely  infusing your house with an exquisitely fragrant aroma. This particular rub works wonderfully with a beef filet roast as well, but since standing rib roast was on sale at Whole Foods at half the price of fillet, economy prevailed. The wine reduction sauce is optional as the roast stands, no pun intended, on its own, but it’s so easy and quick, why not?

Note: If you are partial to beef fillet roast, also known as beef tenderloin, apparently Costco carries the most reasonably priced, high quality product, according to America’s Test Kitchen and Alton Brown on Food Network.

Ingredients:

• 1 standing rib roast, 5 lbs
• 1-2 Tablespoons (enough to liberally coat meat) Smith & Truslow organic Tarra·Cardamom Rub
• sprinkling of kosher salt
• 1 Tablespoon grape seed or olive oil
• chunk of butter
• couple glugs of red wine

1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat oven to 375° F.
3. Rub roast with oil, salt and Tarra·Cardamon Rub.
4. Place roast on a rack in roasting pan with rib side down and fatty side up.
5. Roast for one hour, then turn off oven.
6. Leave roast in oven for three hours. Do not open door!
7. About 45 minutes before serving time, turn oven back on to 375°. Towards the last 20 minutes , check occasionally with meat thermometer. This is critical, since ovens vary and you don’t want it overdone. 130 is generally rare, and 140 medium.
8. Remove roast and plate, tenting with tin foil. Place roasting pan on oven burner on medium.
9. Add red wine and butter to roasting pan, scraping tasty bits with spatula and swirling mixture until wine reduces by about half. Pour into small pitcher or gravy boat for serving.

Denver has a new faith, and Tebow is its new disciple.  I don’t think its followers are religious, but rather united in a common belief. Instead of crosses, they sport blue and orange jerseys. “We believe” signs are sprinkled throughout the city. Last week, on my way to the bookstore, I came upon eight people “tebowing”, while a total stranger took their picture. As I was waiting for the light to change, three more people joined the group.  Everyone was crawling around in the snow, squeezing closer together so that all 11 of them would fit in the frame. The photographer was on a scavenger hunt. One of the tasks was to get pictures of 24 “tebowers”. Now, I ask you, “What else would get total strangers to kneel down on a street corner in the middle of a snow storm?”

Yesterday, in my yoga class, we paused at the end of our standing poses, for a modified “tree-bow” pose. The mood changed from self centered focus, to unified hope. “Could the Broncos do it again?”

I once read about a study where a dozen meditating gurus joined together and meditated on a vat of water.  By uniting their intentions, they were able to raise the temperature of the water 1 degree Celsius. This blew my mind. The scientist in me responded “no way”. But as I get older, and realize that I really don’t know much about anything, I’ve changed my response to “could be”.

So, as I look forward to the game this afternoon, even though the scientist in me says “no way”, my newly evolving spiritual side answers “could be”. I mean, what does one dozen meditating gurus have over 1 million faithful Broncos fans?

I wonder how many Patriot fans are meditating today.

This recipe is compliments of my nephew Corey. Though not an experienced cook, he has a great sense of humor. He sent me a text with the idea for the recipe and said … make sure to use “extra virgin olive oil.”

Ingredients

• 1 rack of lamb
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon Dijon mustard
• 1 Tablespoon Smith & Truslow Organic Tarra·Cardamom Rub

Directions

1. Preheat oven to 425°F.
2. Rub lamb with olive oil.
3. Sear in skillet over medium high heat on all four sides.
4. Set aside, let cool a little, then coat with dijon mustard and roll in Tarra·Cardamom Rub.
5. Cover the bones with aluminum foil.
6. Bake with bone side down for 12-18 minutes… until temperature taken with a meat thermometer is 5-10 degrees below target temperature (temperature will continue to rise after you remove it from the oven).
7. Target temperatures are as follows:
   Rare 125°-130°
   Medium rare 130°-140°
   Medium 140°-150°

This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Chicken Soup with Vermicelli and Seafood and Sausage Gumbo.

This soup is a staple in our house. It gets us through the winter, which is my favorite season in Colorado. I usually make a double batch and freeze it. The spice of the turmeric and cayenne helps clear your sinus after a hard day skiing. It goes equally well with white and red wine. (more…)

Refried beans, sometimes known as frijoles, get a bad rap nutritionally because they’re often made with lard, then fried in oil. Neither is necessary. This healthy version (note that I even snuck a carrot in and no one noticed) is just as delicious and having a pot of them around is an excellent way to stretch your family food budget in this time of financial uncertainty. Pull out the old crock pot for stress-free, one-pot easy preparation. Turn it on low before you leave for work and come home to the robust, earthy aroma of Old Mexico. What can you do with a pot of frijoles?

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We custom blend our Organic Tarra·Cardamom Rub for the chef de cuisine of the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. He rubs the blend on elk and cooks it over a wood fired grill. It is absolutely fabulous. When I can beg some elk off a hunting friend, I do. Otherwise I use this rub to make the best hamburgers around. Tarragon and cardamom combine to bring out the earthy flavors of the meat. Serve with a dark beer, or a bold red wine such as a hearty zinfandel.

3-4 Servings

Ingredients

• 1 lb ground beef
• 1 1/2 Tablespoons Smith & Truslow Organic Tarra·Cardamom Rub
• 1/2 cup panko bread crumbs
• 1 egg

Directions

1. Mix the egg, spice blend, and ground beef together
2. Make 3-4 hamburger patties
3. Grill over medium heat, until done

We custom blend our Ginger·Mustard Rub for the chef de cuisine of the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. He rubs the blend on chicken and cooks it over a wood fired grill and serves it with a lemon thyme sauce. It is absolutely fabulous.

I am usually not a big fan of turkey burgers. I find them bland and dry. I do however like them when prepared as below. The egg and panko breadcrubs keep the meat moist, and the Ginger·Mustard Rub seasons the turkey perfectly. Serve with white wine and a nice summer salad.

3-4 Servings

Ingredients

• 1 lb ground turkey breast
• 1 1/2 Tablespoons Smith & Truslow Organic Ginger·Mustard Rub
• 1/2 cup Panko Breadcrumbs
• 1 egg

Directions

1. Mix the egg, spice blend, and ground turkey together
2. Make 3-4 turkey patties
3. Grill over medium heat until done

“If you ever see that red steelhead trout at the market, buy it, ” said my friend Holly. “It’s fabulous.” One weekend it appeared at the market. On Monday we compared notes. I broiled it with lemon, soy sauce, rice vinegar and fresh grated ginger. She poached it in Memmi sauce, a Japanese noodle soup base. Both versions reportedly delicious. Next time the steelhead made an appearance, I combined the two recipes. The maple syrup glaze at the end – her idea, and a stroke of inspiration that elevates this creation to the Steelhead Hall of Fame.

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Endive Been Thinking . . . besides spooning them directly out of the crock pot into my mouth, what else can I do with this this nutritious, delicious and oh so economical pot of refried (not) beans, otherwise known as “The Economy Sucks but my Creamy Pinto Beans Rock” Frijoles. All of the below configurations have received rave reviews in my family; in other words, they eat it without complaint.

• Classic Rice and Beans: Spoon over rice and top with shredded mozzerella, jack or queso fresco. Garnish with fresh chopped cilantro. (more…)

I am not very good at cooking fish. I either over-cook it until it is dry and flakey, or I under- cook it so it’s raw and mushy. I now have a new secret technique, thanks to grill masters Pascal and Reese from the 8100 Mountainside Grill. The “Papillote” keeps the fish moist and flavorful. Not only is it easy, it creates a beautiful presentation.

Ingredients

• 1 trout fillet
• 1 zucchinni
• 1 tomatoe
• 1 lemon
• 3 baby artichokes
• white wine
• olive oil
• salt and pepper to taste

Directions

1. Slice tomato, zucchini and lemon. Place on hot oiled grill and turn once grill marked.
2. On a piece of aluminum foil, layer vegetables in shingles.
3. Place trout over vegetables.
4. Drizzle with olive oil, white wine, and salt and pepper.
5. Place blanced baby artichokes over the top.
6. Fold pouch closed, turning edges over three times to creat a tight seal.
7. Cook over medium heat until pouch poofs up and holds firm (about 10 minutes).
8. Slice open and serve in foil.

Not merely turkey redux, but a whole new animal. Transports you from Plymouth to Oaxaca. This is adapted from Mark Bittman and was printed in the San Francisco Chronicle a few years ago. He started with fresh turkey legs; I use my leftover turkey meat from Thanksgiving. Muy sabroso!

Ingredients:

• leftover turkey breast and/or thighs,
  about 3 lbs total
• 2 dried ancho or other mild chiles
• 1/4 cup corn or canola oil
• 1 dried red (hot) chile
• 1 large white onion, peeled and chopped
• 1 cup blanched almonds
• salt and at least 1/2 teaspoon freshly ground pepper
• 5 or more large cloves garlic, peeled
• 3 or 4 tomatoes, peeled and chopped (about 3 cups)
• 1/2 teaspoon organic freshly ground cinnamon
• pinch organic freshly ground cloves
• 1 Tablespoon red wine vinegar
• 2 cups chicken stock
• sesame seeds for garnish, as needed
• tortillas

Directions:

1. Soak ancho or other mild chili in hot water to cover. Once softened, remove from water and remove stems and seeds. Set aside.
2. Heat half the oil at medium-high in heavy skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chiles, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours) then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper and vinegar to taste.
3. Shred turkey (or use whole legs), and add to mole until heated throughout.
4. Sprinkle with sesame seeds. Serve with tortillas.

Healthy, fast, economical, tasty and adaptable to individual preferences – this satisfies every criterion for a weekday family dinner. Set out the turkey mixture, salad, chips, guacamole, corn muffins, sour cream, and bottles of hot sauce and let everyone craft their own combinations. By using mild salsa for the mixture and providing hot sauces for the more adventurous, everyone’s taste buds can be accommodated. Credit to my sister Karen in Rumson, New Jersey for the original idea. She makes it for guests so they can help themselves while she chases after her kids.

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