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Recipes
Here you will find delicious recipes that you can incorporate into your daily life. The goal and objectives of these recipes is to
create food that is satisfying and good for you
HEALTHY HEALTHY HUMMUS
Hummus is delicious and very good for you. It can be adapted for almost any taste. andv it is MUCH less expensive to make it at
home then it is to purchase. Throw in the fact that you get to control all of the ingredients and that by making it at home you will
not be contributing to landfills and it is a no brainer.
I am going to give you a basic hummus recipe and then at the end I am going to give you a list of add-ins and substitutions along
with a few idea's of how it can be served and enjoyed.
Remember to always use the best ingredients you can afford and in my opinion always go with organic. The quality of the
ingredients in a recipe like hummus is even more important because there are so few so each one is very important
Ingredients (basic recipe)
Two Cans of Chick-Peas - rinsed and drained
1/4 - 1/3 of a cup of olive oil
3 - 5 cloves of garlic - chopped
Spices - once again cooks choice - anything that smells and sounds good to you - some suggestions include: cayenne pepper,
white pepper, basil, thyme, onion powder, curry powder, turmeric, rosemary (use a light touch this is a heavy herb) and the list
goes on. This is an inexpensive recipe the worst things that happens is you end up with a two dollar disaster and you just throw it
away and start again. This is one of the most important things you need to know if you want to be a great cook. You will make
things that are terrible - that's life you will also have experiences where a "mistake" may end up being one of the best things you
ever created. Remember cooking is an art. Enjoy yourself
Put all the ingredients in a food processeror and blend away
You now have hummus - many people add tahini - I am not a fan of tahini - covers the taste of the chick peas and garlic not to
mention it is very high in calories - with that said if you like tahini - add it - always remember you are the cook - recipes are
guidelines not directions - if you are going to add tahini use between a 1/4 to a 1/3 of a cup
When you are blending your ingredients you get to decide if you like your hummus chunky or smooth. All decisions made by the
cook. If you like your hummus smooth you may need to add some additional olive oil.
Now here are some suggestions for additions
Roasted Peppers - make sure they are drained - you do not want to add to much liquid. You need to remember this for all of
your additions - if the hummus gets to watery you may need to use additional chick peas to tighten it up - easy - just have a third
can on hand and the stuff is so delicious it is not like you can ever have too much
Artichokes - small container - I like the ones that are packed in oil with some spices - very delicious
Marinated eggplant - also delicious - with this said the eggplant is usually packed in oil and can be easily liquefied so add the
eggplant before the olive oil and then add your olive oil to taste and texture
Fresh Oranges or Orange Juice - sounds crazy but it is delicious - so good I have eaten it with a spoon standing in front of the
refrigerator door
Live on the edge - try whatever sounds good to you.
Serving Suggestions
Hummus is great for a party. You can put it in a beautiful bowl and surround it with fresh vegetables and pita chips if you have
used an unusual ingredient put this somewhere on the platter or bowl to give you guests a hint of what it is they are eating.
You can make a great sandwich with hummus. Nice hearty bread, huge slices of tomatoes, cucumbers, bean sprouts a big
scoop of hummus and some hot sauce. YUMMY
NO COOK APPETIZER FOR A CROWD
I must confess that appetizers are really my favorite part of parties. I like the people, I like the conversation but I really really love
the appetizers. They make me happy. Here is one of my favorites. It is easy to make in fact it involves no cooking all you have
to do is buy the ingredients and put them on a big beautiful platter.
Ingredients
Grapes - purple - seedless - they are a little tastier then green and much prettier
Cheese - you want to get about four or five different cheeses. You want to get both hard and soft cheeses and you want to get
mild cheeses and bold cheeses. Here are some good options.
Soft/Mild - Brie, Camembert, Havarti ,Mozzarella
Soft/Strong - Blue, Goat Cheese rolled in Spices, Boursin
Hard/Mild - Mild Cheddar, Swiss
Hard/Strong - Gouda, Irish Stout Cheddar, Parmesan
Next you want some Delicious Pate - you could spend hours making it but there are so many good quality pate's out there that
you should just make your life easier and buy it - I prefer a nice soft and creamy pate but you can also get a coarse pate - maybe
you will live on the edge and get both
Fresh Strawberries - slice them in half- for the record they are delicious when put on a cracker with a little Brie - YUMMY
Kiwi's - for some this sounds odd - but they are very good for you and all you have to do is cut them in half and your guests can
scoop them out and feel virtuous
Crackers - Crackers - Crackers - you need all different kinds. Water Crackers, Flat bread, Stone Ground, Flavored Crackers
just like cheese you can never have to many crackers
Hummus - try a couple of different kinds - my personal favorites are roasted garlic and roasted pepper.
Place all of these delicious ingredients on a beautiful platter. Make a point to try and make it look as pretty as possible.
Remember you are preparing this for your guests - it is a gift. Say a short blessing over the food - asking that it nourish the mind,
body and soul and then enjoy.
Peace
COURTESY OF CHRISTINE
These are a few cocktails from my friend Christine she is a personal private chef in New York and she can COOK - she has told
me that I can pimp these out - she is the one who gave the recipe for the pear vodka and chambord cocktail which led to one of
the most romantic evenings of the past seven years - so my friends drink up
Pomegranate and Tonic
Vodka - plain - good stuff - absolute or grey goose - something top shelf
Tonic
Pomegranate Molasses
Enough to make two healthy servings ( you can share or you can catch a nice little buzz - you can also share and catch a buzz by
doubling the recipes)
2 or 3 ounces of vodka
2 splashes of tonic
2 tablespoons of Pomegranate molasses
pour it over ice - shake and drain
serve it straight up - garnish with a few Pomegranate seeds or one or two fresh raspberries
YUMMY YUMMY YUMMY
COFFEE MILKSHAKE FOR ADULTS
Jameson Whiskey
Coffee Flavored Baileys
Milk
All you have to do is mix these together and remember summer days - share this with someone you love. An interesting fact
once again from my dear friend - whiskey is what gives Baileys it kick so this blends nicely
FALL CIDER
FRESH Apple Cider - as fresh as you can get it and try to get Organic
Slosh of Whiskey
Garnish with a Fresh Lemon Wedge studded with Cloves
This is a great party recipe. You can make a batch and leave it on the stove or put it in a crock pot. Perfect for a Halloween or
Thanksgiving get together and I would like to send a big shout out to my friend Christine for sharing.
FRESH FIG AND BALSAMIC VINEGAR SALAD
Fig and Balsamic Salad
Four Servings
Container of Organic Mixed Baby Greens with Herbs
4 ounces of blue cheese ( get the good stuff)
1/4 cup of candied Pecans
8 fresh figs
1 Organic Pear
1/4 of a cup of dried cherries
Balsamic Vinegar
Olive Oil
Salt
Pepper
At the end of the day it can feel so much easier to just pick up dinner at the drive thru rather then go home and prepare a meal for
yourself or your family. However the reality is that it really is just as easy to prepare an easy meal as it is to go through the drive-
thru and the benefits are tremendous. Not only will you save money but it will be easier to maintain a healthy weight, get your
daily recommendation of five to nine servings of fruit and vegetables a day not to mention it is better for the planet. No
disposable cutlery, no take-out bags and no horrible never ever will it decompose take out containers.
Here is the recipe for a very easy salad. It is delicious. It is good for you and it is fancy enough to serve at a dinner party.
Additionally you can purchase all of the ingredients over the weekend and they will all still be good at the end of the week - so no
special shopping trips needed.
So lets get started!!
Wash, Rinse and Dry your greens.
Place them in a large salad bowl or on a large platter
Chop up the blue cheese and sprinkle it over the greens
Chop up the Candied Pecans and sprinkle over the greens
Cut the figs in half and sprinkle over the greens
(When "sprinkling" pay attention to where things fall - you want an even sprinkle and you also want it to look nice - half of the joy
that comes from food comes from enjoying the preparation and the presentation)
Slice the pear and sprinkle that over the greens
Sprinkle the cherries over the greens
(How delicious is this salad going to be? VERY DELICIOUS!!)
Drizzle the Balsamic Vinegar and the Olive Oil over the Salad - the better the balsamic the better the salad. If you do not have a
good quality balsamic you can always make a reduction by putting a half of cup of the vinegar in a small pan and reducing it by
half - do this over a low, slow, even heat and let it cool before you drizzle it over the salad.
Season to taste with the Salt and Pepper
Raise the bowl or platter and say a prayer of thanksgiving. Acknowledge the bounty of the earth.
Enjoy
Namaste
• Tomato - Basil -Mozzarella Salad
Tomato's
Basil
Mozzarella
Salt
Olive Oil
Balsamic Vinegar
Easy and everyone has a recipe for this - one of the greatest pleasures of summer
Lots of tomato's - either from your garden - the farmers market or locally grown without the use of pesticides - if you have to
barter with a neighbor
Lots of fresh basil - see the info about tomato's - remember good healthy farming practices - you can grow basil in a pot on the
stoop - when you buy the plant try and find one that is organic or grow from organic seeds - part of what we want to do is support
local farmers and healthy farming practices
Mozzarella - as much as you like - see if you can find one that is made from organic milk or is renetless - locally made -
sometimes if you want to lighten the flavor if it has been sitting in brine rinse if off in water - with that said some people like it
briny - remember you are the cook - you get to make the decisions
Balsamic Vinegar - you want the good stuff - trader Joe's has one that is aged for four years and is nice and sweet and it is
VERY REASONABLY priced - off you go
Organic Extra Virgin Olive Oil - different brands have different tastes - try a bunch and see what you like - just make sure it is
organic and it is extra virgin cold pressed - anything else means the olives have already been pressed once so you are getting
left overs - we do not want our original meals to start off as left overs - so go and get the good stuff
Salt - for years I thought salt was salt - NO - there are so many salts out there and they all carry different tastes - once you get to
the point where you are eating clean food on a regular basis you will be able to tell the difference. For this recipe I like pink
Hawaiian Sea Salt - along with amazing flavor it also has minerals your body needs. Go and get a salt mill - they cost 20 bucks
(less then most people spend on fast food a week) and will change the entire way you cook - also if you have a few extra bucks
get a salt cellar - this allows you to keep your salt out and sprinkle it on food or in recipes (it will make you feel like a "real chef") I
like french sea salt for the salt cellar
Now cut your tomato's - slice or pull apart your cheese - rip up the basil (no cutting - just ripping) and put this all on a big beautiful
plate ( remember you are fabulous and you deserve to eat your meal on a beautiful plate - if you need some plates check out TJ
Maxx - cheap and beautiful - there is no rule you need a set - just get the ones that appeal to you) after you have arranged your
tomato's, mozz and basil - grind some fresh salt over everything - go slowly - you can always add more and the fancy salts tend
to have more flavor then the ones you buy in the box in the supermarket - next drizzle over the olive oil - yum - look at the beautiful
color and texture of the oil - smell it - appreciate it - now for the balsamic vinegar - another drizzle - see how it interacts with the
oil - making pools and pictures - you are going to have a fantastic meal.
Hold you plate up and SMELL SMELL SMELL all of those wonderful ingredients - say a blessing over your food - you can thank
the food - you can thank the universe - you can thank yourself for preparing such a marvelous meal for yourself - thanks whatever
or whomever you want but realize you meal is a blessing
Now sit down and ENJOY
• Christine's Cocktail
Grey Goose Vodka
Chambord
Sparkling Water
Perfect Cocktail to celebrate the end of a day at the beach or somewhere on the water
Grey Goose Pear Vodka ( about 1.5 ounces per person the goal is to get a buzz not fail to remember you name)
Soda (to taste - you got the good vodka - get the good soda - pelligrino works)
splash of Frambriose (this is a raspberry liquor - the smell and the color will make you very happy)
Mix it all together over ice - strain and pour into beautiful martini glasses
Garnish with a fresh raspberry or blackberry
Toast your friends, your life, the world.
Peace
•Chocolate Milk
Milk
Quick
You would think chocolate milk would be easy and you would be right but when you want a REALLY good glass of chocolate milk
you have to go the extra mile
1 Cup of Milk - now the milk should be at all possible raw - find a local producer in your area and buy a share in a cow - you can
get as much or as little milk a week as you want - the cost is very similar to organic milk . Now you have your raw milk (which is
MUCH better tasting and filled with healthy digestive enzymes) you want to keep it cold, cold, cold. Pull out the milk and give it a
good shake - minimum of two minutes - that way all the cream and the milk is combined - it will be bubbly
Quik - powder form - in my opinion makes the best tasting chocolate milk - has a little less sugar then other brands and adds
some vitamins but does not have the ovaltine taste - use the amount that works for you - I like between an half and three-quarters
of a tablespoon - stir and drink immediately - get transported back to your childhood or your favorite farm or healthy spot - say
thank you
A little info on milk - if you cannot get raw - you MUST switch to organic - these days traditional milk is a NIGHTMARE - filled with
antibiotics - which is one of the reasons we are dealing with superbugs - it is filled with hormones (which I believe are
contributing to the fact that 1 in 4 girls (especially little girls of African American descent) are hitting puberty around eight -
breasts and menstrual cycles -also while I have no scientific proof other types of hormones have been linked to increased
incidents of cancer (breast) so STAY AWAY from any and all milk from cows that are treated with antibiotics or growth hormones
- you want to find happy cows - grass fed (cows were not made to eat grain and corm) if you get raw milk it will change
throughout the year - this is NORMAL- remember one of our goals is to eat healthy food that respects the animals and the
planets - most farmers who offer raw milk are small organizations - family farms - they are living a lifestyle and belief - they should
be supported.
Goggle raw milk and your town - you will be surprised what you find - often you can also get your eggs and other products from
your neighborhood farm - we get chicken livers and they make the BEST pate I have ever had in my life - I will post the pate
recipe soon.
Now go and enjoy your chocolate milk
• Roasted Garlic and Rosemary Chicken
Chicken
Garlic
Rosemary
Olive Oil
Salt
Pepper
This chicken is fantastic and you can have it as a main dish, sliced for sandwiches or put it on salad.
Chicken Thighs - skin on WITH the bone ( when you get home take the skin OFF - the skin may taste delicious but it is not good
for you - with that said the store charges you an extra 50 - 75 cents if they take the skin off - ridiculous - just pull)
Garlic - I like about1 and a half cloves per piece of chicken - I like garlic - remember your food your taste
Olive Oil
GOOD SALT - not to much just a few pinches - not the flakes the crystals
Rosemary
rinse the chicken and make sure you have pulled off the skin - the bone stays in - bones give GOOD FLAVOR
Put the chicken in a large baking dish - this is to marinate it - NO PLASTIC BAGS - remember we are being conscious of our
health and the planet - Pyrex would be great because it has a lid but if you do not have this when it is marinating cover it with
aluminum foil (remember to recycle the foil)
Mash up the garlic, olive oil and salt - I like to use a mortar and pestle - it makes me feel like I am getting a little exercise and I
also feel connected to all who have gone before me - there is something primal about mashing your ingredients with a tool that
has been around for hundreds of years
You goal is to make a soupy paste - so use as much or little olive oil as you need
Once your paste is made - pour it or brush it over the chicken - get it in all of the little crevices.
Now chop your rosemary - once again this is too taste - I usually use around two "twigs" for eight pieces - pull the leaves off the
twigs and chop - chop - chop - the smaller the pieces the better - sprinkle the rosemary over your chicken.
Now hold the dish up to your nose and SMELL - it is lovely - all of that garlic and rosemary - a hint of salt - you are going to have
a magnificent dinner
Chicken should marinate for 6-24 hours - depending on your schedule
Grill and Enjoy
A small note about rosemary - go out and buy a small rosemary bush and plant it - Goggle how to keep it alive all year - it is
EASY - we just planted ours in a large pot by the porch and that was IT - we have not had to water it or move it or pay any
attention to it for five years and we have not had to buy rosemary in five years - it has lasted through hurricanes, blizzards and
103 degree days - always there for us - it is in a BIG pot with lots of healthy soil but that is it - and it is always delicious
There is ABUNDANCE around us - we just have to look
peace, KT
•LOBSTER
Lobster
Butter
All right my friends I am here to tell you there is really only one way to eat a lobster (many will disagree and that is fine but for me
really only ONE WAY)
Get lobsters (a two pound lobster per person - yes this is expensive and YES it is worth it - unless you are Paris Hilton or Elton
John eating lobster everyday is not part of your reality - lobster is special occasion food - so decide what you are celebrating
and then CELEBRATE)
If you live in New England you are lucky you will be able to find a nice FRESH lobster at any decent fish market for the rest of us
we need to do some research and since you will be paying close to 14 dollars a pound do the research.
Check with your local fish monger (the guy behind the counter)
Ask him/her if he can get you fresh lobster - where does it come from - how long from boat to market - how long have they been
using their supplier - have they tried the lobster - is it good?
You can also go on-line and order lobster directly from providers up in New England - you will pay for shipping and you will most
likely get clams, potato's and corn with your lobster but this is one way to guarantee fresh lobster - read the reviews before you
order.
Once you have your lobster you want to make sure the lobster is alive. You want an ACTIVE lobster. One that moves when you
pick it up. Also once you get your lobster cook it the same day. It is fish - buy it and eat it the same day just a plan simple rule for
all products (except seaweed and some canned fish) that come from the ocean.
OK you have your lobster.
Now you need a BIG POT - one that will hold the lobsters.
There is a debate among lobster cookers if you should boil or steam. I am a girl who believes in steam. It is my opinion you get
less water in the lobster with steaming.
So fill your BIG POT with about three inches of water and put down your steamer (you can buy one at almost any store that
carries cooking gear) turn the burner to high and put on the lid - if you do NOT have a lid for your pot - you need another pot - you
must have a lid - one that fits and does NOT let the steam escape.
Nothing goes in the pot except the water and the lobster (some people like to put garlic or white wine or other spices - NOT ME -
I do not want anything getting between me and my lobster - except for some butter which is explained at the end)
Once the water is boiling and the pot is full of steam take off the lid and QUICKLY place your lobsters in the pot (head down - kills
the nerve cells so there is no pain) then put the cover back on - your lobster is done when it is red.
Turn off the burner - move it and take out the lobsters - use tongs or something you do not want to burn yourself - you need those
fingers to eat your dinner.
While you are giving the lobster a few minutes to cool it is time to get the butter ready - there is a debate about butter with salt or
butter without salt - I like unsalted butter but your choice.
Put the melted butter on the table
Crack your lobsters in two (at the tail) and drain off the water. Break about the claws and put everything on a plate. Bring a big
bowl for the shells to the table - bring a big roll of paper towels sit down and ENJOY
Four other things
1. Say thank you to the lobster for it's life before you put it in the pot
2. if using unsalted butter have some VERY GOOD salt on the table that you can sprinkle over the lobster (just a little bit but it will
bring out the sea)
3. If you like serve with champagne - it is fabulous with lobster - as is white wine and ice tea.
4. Eat with YOUR HANDS
Come back here in a few days and get some recipes for the side dishes - not many - also simple.
• Petey's Penne
Mushrooms
Penne
Butter
Olive Oil
Steak Seasoning
Garlic
GOOD CHEESE
Shallots
This dish is delicious and was concocted after we ate something similar at a local trattoria. Something to always remember is
there is NOTHING that says you cannot cook your favorite meal at home. You will save money, you will be in control of the
ingredients and you may be able to impress all of your friends and family
Now to the Penne
Mushrooms - lots and lots of mushrooms - use the kind that you like - my opinion is the more variety you have the better - but you
are the cook and it is your dinner (or lunch or maybe even midnight snack)
I like to have about two pounds of mushroom for every 16 oz box of penne - I LIKE MUSHROOMS
Penne - see above for how much - and just cook the Penne according to the directions on the box
Back to the mushrooms - slice them all up - try and get them fairly uniform so that they will cook evenly - once sliced - set them
aside
Shallot - not onion (unless you do not have a shallot) about two shallot per box of penne - chop this up into small pieces - set
aside (separate from the mushrooms)
Garlic - I am a three clove girl per box - but once again you are the cook - decide how much you like garlic - chop it up - once
again - small and set aside - separate from the shallot and mushrooms
Heat up shallow pan (but one big enough to hold all of your mushrooms - they will shrink some during the cooking) med-
mid/high - put in some olive oil and butter (the butter is delicious and the oil raises you smoke point) a few VERY good size
drizzles of the oil and about a half of a stick of butter (once again this is the amount for a 16 oz box)
Once the butter is melted into the oil - lower the heat to straight med and put in the garlic - listen to it sizzle and then smell it -
HEAVEN
Add the shallots - try not to pass out from the amazing smells coming from the pan - it will be hard
Once you garlic and shallots are cooked - the shallots should be soft and opaque (kind of see through)
add the mushrooms - decide if you need anymore butter or oil - if yes - add away
cook the mushrooms until they are a beautiful, silky brown - at this point if you live with others chances are they are coming into
the kitchen to see what smells so good.
Finish off with a few sprinkles of a steak seasoning mix (my preference organic)
Rinse off your pasta (which you have already cooked) toss the pasta and the mushrooms and finish off with some parmigiana -
regianno cheese - OFF A HUNK - not the kind that is already grated - grate it yourself - it is cheaper - fresher and much much
more delicious.
Plate up your pasta - take a deep breath - say a prayer of thanksgiving and enjoy.
This is wonderful served with some fresh peasant bread and plain room temperature unsalted butter and a nice glass of red
wine.
Eating a meal like this makes almost everything better
Peace
• POPCORN
Popcorn
Butter
Spices
Popcorn is a good, easy, cheap snack. There is NO REASON ANYONE should EVER buy microwave popcorn - it is expensive
- the packaging is wasteful and it is not necessary. I am going to tell you an easy way to make microwave popcorn that will cost
you about 15 cents per bag.
Go to the health food store and buy bulk organic popcorn - it will cost you about $1.50 per pound. You really need organic - corn
is one of the grains that is most likely to be genetically modified or be treated with pesticides BEFORE IT EVEN GOES IN THE
GROUND - so remember ORGANIC
Now go and buy some plan brown paper bags - the kind that if you are over 40 your mother used for lunch when you were in
grade school (if you are under forty I have faith that you too will be able to find plain brown bags - on the foil - plastic wrap aisle)
Now when you are ready for your popcorn - put it in the bag - a good rule of thumb is to cover the bottom of the bag with kernels.
Put the bag in the microwave and hit the popcorn button.
WA-la - you have microwave popcorn for a fifth of the cost and you are controlling portions
Toppings
Butter and Salt - classic
Ranch Dressing Mix - yummy ( can be full of sodium so use just a little)
Butter and melted cheese - I like blue and cheddar but use whatever makes you happy.
Butter and a little sugar - melt the butter and sugar together - this gets VERY HOT so please be careful when you pull it out of the
microwave you do not want to burn yourself - also you can always add a few drops of extract.
Live on the edge - try things that sound crazy - some you will love and in all reality some will be terrible - but since this is easy and
cheap to make you do not have to feel bad about occasionally throwing out a batch
Put on a good movie - snuggle up by yourself or with someone you love and ENJOY
•London Broil
London Broil
Olive Oil
Balsamic Vinegar
Steak Seasoning
Brown Sugar
This can be made with London broil - skirt steak or sirloin - all are good - I like the London broil and the sirloin the best but once
again remember that YOU are the COOK so you get to make the decision
This is going to be marinated - so you need a casserole that will hold the meat - many people think you should marinate the meat
and plastic bags - NO NO NO - it is not good for the planet and it is not good for the meat - it might be worth it to buy a few
casseroles with tops - Pyrex makes good ones - not cheap, cheap but if you use them over and over again - TOTALLY worth the
price.
Meat is in the dish - now get a fork and poke, poke, poke the meat - both sides.
Drizzle olive oil over the meat - then balsamic vinegar (if you want try a flavored balsamic - I love CHERRY) then sprinkle steak
seasoning. Flip the meat - using a fork rub it back and forth and then do the same thing on the other side. (You can add a little
bit of brown sugar if you like - this will caramelize the meat and make it crispy on the outside - try it both ways and see which one
you like better)
You can marinate the meat for six to twenty-four hours
Cook the meat over an open flame - not gas - Natural Hardwood Charcoal that you light with a charcoal chimney and paper - NO
LIGHTER FLUID - lighter fluid is a nightmare and should not be anywhere near your food - you can buy a charcoal chimney at
lowes, home depot, maybe even target - if that fails try amazon - they sell EVERYTHING
For a two inch cut of meat - plop it down on a HOT grill and do not touch it for seven minutes - after seven minutes flip it - give it
another five to seven minutes and then flip it again - cover your grill if you have a top and give it another five to ten minutes - the
cooking time is going to depend on the amount of charcoal you have used - the temperature of your coals and how you like you
meat cooked - I am a medium rare girl - but do it your way and the reality is the only way you are going to become a good griller
is through practice - better to err on the side of under cooked then over cooked - you can always put it back on the girl - also if
you totally screw it up - give it to the dogs and eat a peanut butter and jelly sandwich and try again tomorrow or the next day.
Once the meat is cooked bring it inside and let it SIT for at least five minutes - do not cut off the end to try a piece - just put it on a
clean plate and WALK AWAY - you want the juices to redistribute and not just leak out.
After five minutes slice it up and share with friends and family
You can serve this with salad - over salad - and it makes a great sandwich with a good freshly baked roll and a little boursin
cheese and hot peppers (this is a subtle hint that you should make extra for the next day!!)
• Compound Butter
Butter
Herbs and Spices
This is just fancy butter - the kind they use at steak houses and/or the kind you buy at the market for 12 dollars a pound - I am
here to explain how you can make this for the cost of butter plus maybe 50 cents worth of other ingredients
Now since you are getting such a big price break - BUY THE GOOD BUTTER
make enough for now and later - so two sticks
melt the butter over low heat - you do not want it to turn burn
add herbs and spices - whatever you like in whatever quantities you want - I am partial to basil, rosemary and thyme.
I also garlic and basil - chop the garlic into teeny tiny little pieces
Remove the butter from the pan
Let it sit there until it comes back to an almost solid state
plop it down onto wax paper - mold it into a stick or a round - freeze
use it on steak, pork, fish, popcorn - whatever you like - you no longer have to go and pay 35 dollars for a fancy steak and potato
( the butter would also be great melted over potato's or asparagus or almost any other vegetable)
YUMMY
Garlic Breaded Chicken just reading the words allows you to savor the smell and taste of this dish. As Rachel Ray would say
YUM-O and what makes it even better is that it is easy and cooks relatively quickly
Ingredients
Chicken - you can use any part of the chicken that you want . My preference is bone in as the bones help to keep the chicken
moist. You also can get rid of the skin it just adds calories and fat and this dish is delicious enough that you do not need the skin
to add flavor or texture.
Buttermilk - get the lowfat kind - save yourself and others the calories and fat - once again not needed to make this dish delicious
Cajun Seasoning - there are a number of brands on the market - find the one that you like best - in all the basic ingredients will
be cayenne pepper, white pepper, black pepper, a little cinnamon, some dried garlic and onion and other selected spices - you
can also make your own
Butter - I am a fan of organic and unsalted. Unsalted tends to be fresher and it allows you to control the sodium. Most cajun
seasoning blends will have salt in the mix but you can make your own if you are watching your sodium intake
A loaf of roasted garlic bread - not straight garlic bread that you find in the freezer but fresh bread that has whole roasted cloves
of garlic littered throughout the loaf
Additional garlic cloves
You will notice that there are no measurements given the reason for this is two fold. First and foremost is that you are the cook
and the reality is that when you are cooking you make the decisions. Use a little more or a little less then traditional recipes call
for- experiment. Cooking is creating so be creative. Secondly and almost as important is the amounts will change based on the
number of servings you are making.
Directions
Take your chicken and put it in a large baking dish. Remember remove the skin ( you can buy the chicken with the skin on this
will save you some money as there is a hefty surcharge added for others to remove the skin - it is easy to do - just rip it off)
Sprinkle your cajun seasoning all over the chicken - both sides.
Cover the chicken in buttermilk
Add a few cloves of chopped garlic
Mix it all up and put it in the refrigerator and let it sit for 60-90 minutes. Buttermilk has an enzyme that will break the chicken
down so this is NOT a marinade that should sit for hours
After sitting for 60 - 90 minutes pull the chicken out of the refrigerator
TURN ON THE OVEN - 400 degrees - check it to make sure that there are no pots/pans/baking dishes that are hiding in there
and will create smoke and set off your fire alarm
Get out a food processor - if you do not have a food processor you can do this by hand but it is MUCH easier with a processor.
Break of chunks of your roasted garlic bread and put them in the food processor. Yes you are making homemade bread
crumbs. Try to get a uniform consistency.
Pour the breadcrumbs onto a large platter.
At this point your oven should be preheated. Put the baking pan you are going to use IN the oven - the best kind to use is a
roasting pan - one with holes on top and a bottom - if you do not have one of these that is fine - you can use almost anything - a
great alternative would be a cast iron skillet - with that said you can use a cookie sheet if that is all you have. Remember you are
the cook and it is your kitchen.
It is now time to dredge the chicken.
Dredge each piece in your homemade breadcrumbs. The breadcrumbs should stick because of the buttermilk. If they need a
little help just press them into the chicken. Put the dredged chicken on another clean platter.
Once you have all of your chicken dredge bring it over next to the over.
Now melt some butter -around a half a teaspoon for each piece of chicken.
Pull the HOT pan out of the oven and place the chicken on the pan - your goal is to hear a sizzle when the chicken touches the hot
surface. Space the chicken evenly and try to avoid having the pieces touch if possible - if they touch -that's life they will shrink a
little when they cook.
Once all of the chicken is placed pour some butter over each piece. This will make the chicken nice and crispy.
Stick it all back in the oven and check on in in thirty minutes. At the thirty minute mark you may want to drizzle some more butter
over the chicken and test a piece to see how it is doing - remember that bone in chicken takes longer to cook the bone out. If
you are cooking thighs and legs they should take about 45 minutes a breast will take closer to 60 minutes. Some of this will
depend on how well your oven holds a temperature.
Once the chicken is done. Remove it from the oven and let it sit for AT LEAST five minutes. You want the juices to redistribute.
After five minutes serve.
A great side this for this meal is sliced tomato's. If you are serving this outside of tomato season use cherry or grape tomato's
they actually taste like tomato's in the off season unlike the regular tomato's you get at the market. Since the chicken is breaded
you do not really need a starch so if tomato's are not your thing try asparagus or a mixed green salad - really anything you want
because YOU ARE THE COOK
ENJOY
create food that is satisfying and good for you
HEALTHY HEALTHY HUMMUS
Hummus is delicious and very good for you. It can be adapted for almost any taste. andv it is MUCH less expensive to make it at
home then it is to purchase. Throw in the fact that you get to control all of the ingredients and that by making it at home you will
not be contributing to landfills and it is a no brainer.
I am going to give you a basic hummus recipe and then at the end I am going to give you a list of add-ins and substitutions along
with a few idea's of how it can be served and enjoyed.
Remember to always use the best ingredients you can afford and in my opinion always go with organic. The quality of the
ingredients in a recipe like hummus is even more important because there are so few so each one is very important
Ingredients (basic recipe)
Two Cans of Chick-Peas - rinsed and drained
1/4 - 1/3 of a cup of olive oil
3 - 5 cloves of garlic - chopped
Spices - once again cooks choice - anything that smells and sounds good to you - some suggestions include: cayenne pepper,
white pepper, basil, thyme, onion powder, curry powder, turmeric, rosemary (use a light touch this is a heavy herb) and the list
goes on. This is an inexpensive recipe the worst things that happens is you end up with a two dollar disaster and you just throw it
away and start again. This is one of the most important things you need to know if you want to be a great cook. You will make
things that are terrible - that's life you will also have experiences where a "mistake" may end up being one of the best things you
ever created. Remember cooking is an art. Enjoy yourself
Put all the ingredients in a food processeror and blend away
You now have hummus - many people add tahini - I am not a fan of tahini - covers the taste of the chick peas and garlic not to
mention it is very high in calories - with that said if you like tahini - add it - always remember you are the cook - recipes are
guidelines not directions - if you are going to add tahini use between a 1/4 to a 1/3 of a cup
When you are blending your ingredients you get to decide if you like your hummus chunky or smooth. All decisions made by the
cook. If you like your hummus smooth you may need to add some additional olive oil.
Now here are some suggestions for additions
Roasted Peppers - make sure they are drained - you do not want to add to much liquid. You need to remember this for all of
your additions - if the hummus gets to watery you may need to use additional chick peas to tighten it up - easy - just have a third
can on hand and the stuff is so delicious it is not like you can ever have too much
Artichokes - small container - I like the ones that are packed in oil with some spices - very delicious
Marinated eggplant - also delicious - with this said the eggplant is usually packed in oil and can be easily liquefied so add the
eggplant before the olive oil and then add your olive oil to taste and texture
Fresh Oranges or Orange Juice - sounds crazy but it is delicious - so good I have eaten it with a spoon standing in front of the
refrigerator door
Live on the edge - try whatever sounds good to you.
Serving Suggestions
Hummus is great for a party. You can put it in a beautiful bowl and surround it with fresh vegetables and pita chips if you have
used an unusual ingredient put this somewhere on the platter or bowl to give you guests a hint of what it is they are eating.
You can make a great sandwich with hummus. Nice hearty bread, huge slices of tomatoes, cucumbers, bean sprouts a big
scoop of hummus and some hot sauce. YUMMY
NO COOK APPETIZER FOR A CROWD
I must confess that appetizers are really my favorite part of parties. I like the people, I like the conversation but I really really love
the appetizers. They make me happy. Here is one of my favorites. It is easy to make in fact it involves no cooking all you have
to do is buy the ingredients and put them on a big beautiful platter.
Ingredients
Grapes - purple - seedless - they are a little tastier then green and much prettier
Cheese - you want to get about four or five different cheeses. You want to get both hard and soft cheeses and you want to get
mild cheeses and bold cheeses. Here are some good options.
Soft/Mild - Brie, Camembert, Havarti ,Mozzarella
Soft/Strong - Blue, Goat Cheese rolled in Spices, Boursin
Hard/Mild - Mild Cheddar, Swiss
Hard/Strong - Gouda, Irish Stout Cheddar, Parmesan
Next you want some Delicious Pate - you could spend hours making it but there are so many good quality pate's out there that
you should just make your life easier and buy it - I prefer a nice soft and creamy pate but you can also get a coarse pate - maybe
you will live on the edge and get both
Fresh Strawberries - slice them in half- for the record they are delicious when put on a cracker with a little Brie - YUMMY
Kiwi's - for some this sounds odd - but they are very good for you and all you have to do is cut them in half and your guests can
scoop them out and feel virtuous
Crackers - Crackers - Crackers - you need all different kinds. Water Crackers, Flat bread, Stone Ground, Flavored Crackers
just like cheese you can never have to many crackers
Hummus - try a couple of different kinds - my personal favorites are roasted garlic and roasted pepper.
Place all of these delicious ingredients on a beautiful platter. Make a point to try and make it look as pretty as possible.
Remember you are preparing this for your guests - it is a gift. Say a short blessing over the food - asking that it nourish the mind,
body and soul and then enjoy.
Peace
COURTESY OF CHRISTINE
These are a few cocktails from my friend Christine she is a personal private chef in New York and she can COOK - she has told
me that I can pimp these out - she is the one who gave the recipe for the pear vodka and chambord cocktail which led to one of
the most romantic evenings of the past seven years - so my friends drink up
Pomegranate and Tonic
Vodka - plain - good stuff - absolute or grey goose - something top shelf
Tonic
Pomegranate Molasses
Enough to make two healthy servings ( you can share or you can catch a nice little buzz - you can also share and catch a buzz by
doubling the recipes)
2 or 3 ounces of vodka
2 splashes of tonic
2 tablespoons of Pomegranate molasses
pour it over ice - shake and drain
serve it straight up - garnish with a few Pomegranate seeds or one or two fresh raspberries
YUMMY YUMMY YUMMY
COFFEE MILKSHAKE FOR ADULTS
Jameson Whiskey
Coffee Flavored Baileys
Milk
All you have to do is mix these together and remember summer days - share this with someone you love. An interesting fact
once again from my dear friend - whiskey is what gives Baileys it kick so this blends nicely
FALL CIDER
FRESH Apple Cider - as fresh as you can get it and try to get Organic
Slosh of Whiskey
Garnish with a Fresh Lemon Wedge studded with Cloves
This is a great party recipe. You can make a batch and leave it on the stove or put it in a crock pot. Perfect for a Halloween or
Thanksgiving get together and I would like to send a big shout out to my friend Christine for sharing.
FRESH FIG AND BALSAMIC VINEGAR SALAD
Fig and Balsamic Salad
Four Servings
Container of Organic Mixed Baby Greens with Herbs
4 ounces of blue cheese ( get the good stuff)
1/4 cup of candied Pecans
8 fresh figs
1 Organic Pear
1/4 of a cup of dried cherries
Balsamic Vinegar
Olive Oil
Salt
Pepper
At the end of the day it can feel so much easier to just pick up dinner at the drive thru rather then go home and prepare a meal for
yourself or your family. However the reality is that it really is just as easy to prepare an easy meal as it is to go through the drive-
thru and the benefits are tremendous. Not only will you save money but it will be easier to maintain a healthy weight, get your
daily recommendation of five to nine servings of fruit and vegetables a day not to mention it is better for the planet. No
disposable cutlery, no take-out bags and no horrible never ever will it decompose take out containers.
Here is the recipe for a very easy salad. It is delicious. It is good for you and it is fancy enough to serve at a dinner party.
Additionally you can purchase all of the ingredients over the weekend and they will all still be good at the end of the week - so no
special shopping trips needed.
So lets get started!!
Wash, Rinse and Dry your greens.
Place them in a large salad bowl or on a large platter
Chop up the blue cheese and sprinkle it over the greens
Chop up the Candied Pecans and sprinkle over the greens
Cut the figs in half and sprinkle over the greens
(When "sprinkling" pay attention to where things fall - you want an even sprinkle and you also want it to look nice - half of the joy
that comes from food comes from enjoying the preparation and the presentation)
Slice the pear and sprinkle that over the greens
Sprinkle the cherries over the greens
(How delicious is this salad going to be? VERY DELICIOUS!!)
Drizzle the Balsamic Vinegar and the Olive Oil over the Salad - the better the balsamic the better the salad. If you do not have a
good quality balsamic you can always make a reduction by putting a half of cup of the vinegar in a small pan and reducing it by
half - do this over a low, slow, even heat and let it cool before you drizzle it over the salad.
Season to taste with the Salt and Pepper
Raise the bowl or platter and say a prayer of thanksgiving. Acknowledge the bounty of the earth.
Enjoy
Namaste
• Tomato - Basil -Mozzarella Salad
Tomato's
Basil
Mozzarella
Salt
Olive Oil
Balsamic Vinegar
Easy and everyone has a recipe for this - one of the greatest pleasures of summer
Lots of tomato's - either from your garden - the farmers market or locally grown without the use of pesticides - if you have to
barter with a neighbor
Lots of fresh basil - see the info about tomato's - remember good healthy farming practices - you can grow basil in a pot on the
stoop - when you buy the plant try and find one that is organic or grow from organic seeds - part of what we want to do is support
local farmers and healthy farming practices
Mozzarella - as much as you like - see if you can find one that is made from organic milk or is renetless - locally made -
sometimes if you want to lighten the flavor if it has been sitting in brine rinse if off in water - with that said some people like it
briny - remember you are the cook - you get to make the decisions
Balsamic Vinegar - you want the good stuff - trader Joe's has one that is aged for four years and is nice and sweet and it is
VERY REASONABLY priced - off you go
Organic Extra Virgin Olive Oil - different brands have different tastes - try a bunch and see what you like - just make sure it is
organic and it is extra virgin cold pressed - anything else means the olives have already been pressed once so you are getting
left overs - we do not want our original meals to start off as left overs - so go and get the good stuff
Salt - for years I thought salt was salt - NO - there are so many salts out there and they all carry different tastes - once you get to
the point where you are eating clean food on a regular basis you will be able to tell the difference. For this recipe I like pink
Hawaiian Sea Salt - along with amazing flavor it also has minerals your body needs. Go and get a salt mill - they cost 20 bucks
(less then most people spend on fast food a week) and will change the entire way you cook - also if you have a few extra bucks
get a salt cellar - this allows you to keep your salt out and sprinkle it on food or in recipes (it will make you feel like a "real chef") I
like french sea salt for the salt cellar
Now cut your tomato's - slice or pull apart your cheese - rip up the basil (no cutting - just ripping) and put this all on a big beautiful
plate ( remember you are fabulous and you deserve to eat your meal on a beautiful plate - if you need some plates check out TJ
Maxx - cheap and beautiful - there is no rule you need a set - just get the ones that appeal to you) after you have arranged your
tomato's, mozz and basil - grind some fresh salt over everything - go slowly - you can always add more and the fancy salts tend
to have more flavor then the ones you buy in the box in the supermarket - next drizzle over the olive oil - yum - look at the beautiful
color and texture of the oil - smell it - appreciate it - now for the balsamic vinegar - another drizzle - see how it interacts with the
oil - making pools and pictures - you are going to have a fantastic meal.
Hold you plate up and SMELL SMELL SMELL all of those wonderful ingredients - say a blessing over your food - you can thank
the food - you can thank the universe - you can thank yourself for preparing such a marvelous meal for yourself - thanks whatever
or whomever you want but realize you meal is a blessing
Now sit down and ENJOY
• Christine's Cocktail
Grey Goose Vodka
Chambord
Sparkling Water
Perfect Cocktail to celebrate the end of a day at the beach or somewhere on the water
Grey Goose Pear Vodka ( about 1.5 ounces per person the goal is to get a buzz not fail to remember you name)
Soda (to taste - you got the good vodka - get the good soda - pelligrino works)
splash of Frambriose (this is a raspberry liquor - the smell and the color will make you very happy)
Mix it all together over ice - strain and pour into beautiful martini glasses
Garnish with a fresh raspberry or blackberry
Toast your friends, your life, the world.
Peace
•Chocolate Milk
Milk
Quick
You would think chocolate milk would be easy and you would be right but when you want a REALLY good glass of chocolate milk
you have to go the extra mile
1 Cup of Milk - now the milk should be at all possible raw - find a local producer in your area and buy a share in a cow - you can
get as much or as little milk a week as you want - the cost is very similar to organic milk . Now you have your raw milk (which is
MUCH better tasting and filled with healthy digestive enzymes) you want to keep it cold, cold, cold. Pull out the milk and give it a
good shake - minimum of two minutes - that way all the cream and the milk is combined - it will be bubbly
Quik - powder form - in my opinion makes the best tasting chocolate milk - has a little less sugar then other brands and adds
some vitamins but does not have the ovaltine taste - use the amount that works for you - I like between an half and three-quarters
of a tablespoon - stir and drink immediately - get transported back to your childhood or your favorite farm or healthy spot - say
thank you
A little info on milk - if you cannot get raw - you MUST switch to organic - these days traditional milk is a NIGHTMARE - filled with
antibiotics - which is one of the reasons we are dealing with superbugs - it is filled with hormones (which I believe are
contributing to the fact that 1 in 4 girls (especially little girls of African American descent) are hitting puberty around eight -
breasts and menstrual cycles -also while I have no scientific proof other types of hormones have been linked to increased
incidents of cancer (breast) so STAY AWAY from any and all milk from cows that are treated with antibiotics or growth hormones
- you want to find happy cows - grass fed (cows were not made to eat grain and corm) if you get raw milk it will change
throughout the year - this is NORMAL- remember one of our goals is to eat healthy food that respects the animals and the
planets - most farmers who offer raw milk are small organizations - family farms - they are living a lifestyle and belief - they should
be supported.
Goggle raw milk and your town - you will be surprised what you find - often you can also get your eggs and other products from
your neighborhood farm - we get chicken livers and they make the BEST pate I have ever had in my life - I will post the pate
recipe soon.
Now go and enjoy your chocolate milk
• Roasted Garlic and Rosemary Chicken
Chicken
Garlic
Rosemary
Olive Oil
Salt
Pepper
This chicken is fantastic and you can have it as a main dish, sliced for sandwiches or put it on salad.
Chicken Thighs - skin on WITH the bone ( when you get home take the skin OFF - the skin may taste delicious but it is not good
for you - with that said the store charges you an extra 50 - 75 cents if they take the skin off - ridiculous - just pull)
Garlic - I like about1 and a half cloves per piece of chicken - I like garlic - remember your food your taste
Olive Oil
GOOD SALT - not to much just a few pinches - not the flakes the crystals
Rosemary
rinse the chicken and make sure you have pulled off the skin - the bone stays in - bones give GOOD FLAVOR
Put the chicken in a large baking dish - this is to marinate it - NO PLASTIC BAGS - remember we are being conscious of our
health and the planet - Pyrex would be great because it has a lid but if you do not have this when it is marinating cover it with
aluminum foil (remember to recycle the foil)
Mash up the garlic, olive oil and salt - I like to use a mortar and pestle - it makes me feel like I am getting a little exercise and I
also feel connected to all who have gone before me - there is something primal about mashing your ingredients with a tool that
has been around for hundreds of years
You goal is to make a soupy paste - so use as much or little olive oil as you need
Once your paste is made - pour it or brush it over the chicken - get it in all of the little crevices.
Now chop your rosemary - once again this is too taste - I usually use around two "twigs" for eight pieces - pull the leaves off the
twigs and chop - chop - chop - the smaller the pieces the better - sprinkle the rosemary over your chicken.
Now hold the dish up to your nose and SMELL - it is lovely - all of that garlic and rosemary - a hint of salt - you are going to have
a magnificent dinner
Chicken should marinate for 6-24 hours - depending on your schedule
Grill and Enjoy
A small note about rosemary - go out and buy a small rosemary bush and plant it - Goggle how to keep it alive all year - it is
EASY - we just planted ours in a large pot by the porch and that was IT - we have not had to water it or move it or pay any
attention to it for five years and we have not had to buy rosemary in five years - it has lasted through hurricanes, blizzards and
103 degree days - always there for us - it is in a BIG pot with lots of healthy soil but that is it - and it is always delicious
There is ABUNDANCE around us - we just have to look
peace, KT
•LOBSTER
Lobster
Butter
All right my friends I am here to tell you there is really only one way to eat a lobster (many will disagree and that is fine but for me
really only ONE WAY)
Get lobsters (a two pound lobster per person - yes this is expensive and YES it is worth it - unless you are Paris Hilton or Elton
John eating lobster everyday is not part of your reality - lobster is special occasion food - so decide what you are celebrating
and then CELEBRATE)
If you live in New England you are lucky you will be able to find a nice FRESH lobster at any decent fish market for the rest of us
we need to do some research and since you will be paying close to 14 dollars a pound do the research.
Check with your local fish monger (the guy behind the counter)
Ask him/her if he can get you fresh lobster - where does it come from - how long from boat to market - how long have they been
using their supplier - have they tried the lobster - is it good?
You can also go on-line and order lobster directly from providers up in New England - you will pay for shipping and you will most
likely get clams, potato's and corn with your lobster but this is one way to guarantee fresh lobster - read the reviews before you
order.
Once you have your lobster you want to make sure the lobster is alive. You want an ACTIVE lobster. One that moves when you
pick it up. Also once you get your lobster cook it the same day. It is fish - buy it and eat it the same day just a plan simple rule for
all products (except seaweed and some canned fish) that come from the ocean.
OK you have your lobster.
Now you need a BIG POT - one that will hold the lobsters.
There is a debate among lobster cookers if you should boil or steam. I am a girl who believes in steam. It is my opinion you get
less water in the lobster with steaming.
So fill your BIG POT with about three inches of water and put down your steamer (you can buy one at almost any store that
carries cooking gear) turn the burner to high and put on the lid - if you do NOT have a lid for your pot - you need another pot - you
must have a lid - one that fits and does NOT let the steam escape.
Nothing goes in the pot except the water and the lobster (some people like to put garlic or white wine or other spices - NOT ME -
I do not want anything getting between me and my lobster - except for some butter which is explained at the end)
Once the water is boiling and the pot is full of steam take off the lid and QUICKLY place your lobsters in the pot (head down - kills
the nerve cells so there is no pain) then put the cover back on - your lobster is done when it is red.
Turn off the burner - move it and take out the lobsters - use tongs or something you do not want to burn yourself - you need those
fingers to eat your dinner.
While you are giving the lobster a few minutes to cool it is time to get the butter ready - there is a debate about butter with salt or
butter without salt - I like unsalted butter but your choice.
Put the melted butter on the table
Crack your lobsters in two (at the tail) and drain off the water. Break about the claws and put everything on a plate. Bring a big
bowl for the shells to the table - bring a big roll of paper towels sit down and ENJOY
Four other things
1. Say thank you to the lobster for it's life before you put it in the pot
2. if using unsalted butter have some VERY GOOD salt on the table that you can sprinkle over the lobster (just a little bit but it will
bring out the sea)
3. If you like serve with champagne - it is fabulous with lobster - as is white wine and ice tea.
4. Eat with YOUR HANDS
Come back here in a few days and get some recipes for the side dishes - not many - also simple.
• Petey's Penne
Mushrooms
Penne
Butter
Olive Oil
Steak Seasoning
Garlic
GOOD CHEESE
Shallots
This dish is delicious and was concocted after we ate something similar at a local trattoria. Something to always remember is
there is NOTHING that says you cannot cook your favorite meal at home. You will save money, you will be in control of the
ingredients and you may be able to impress all of your friends and family
Now to the Penne
Mushrooms - lots and lots of mushrooms - use the kind that you like - my opinion is the more variety you have the better - but you
are the cook and it is your dinner (or lunch or maybe even midnight snack)
I like to have about two pounds of mushroom for every 16 oz box of penne - I LIKE MUSHROOMS
Penne - see above for how much - and just cook the Penne according to the directions on the box
Back to the mushrooms - slice them all up - try and get them fairly uniform so that they will cook evenly - once sliced - set them
aside
Shallot - not onion (unless you do not have a shallot) about two shallot per box of penne - chop this up into small pieces - set
aside (separate from the mushrooms)
Garlic - I am a three clove girl per box - but once again you are the cook - decide how much you like garlic - chop it up - once
again - small and set aside - separate from the shallot and mushrooms
Heat up shallow pan (but one big enough to hold all of your mushrooms - they will shrink some during the cooking) med-
mid/high - put in some olive oil and butter (the butter is delicious and the oil raises you smoke point) a few VERY good size
drizzles of the oil and about a half of a stick of butter (once again this is the amount for a 16 oz box)
Once the butter is melted into the oil - lower the heat to straight med and put in the garlic - listen to it sizzle and then smell it -
HEAVEN
Add the shallots - try not to pass out from the amazing smells coming from the pan - it will be hard
Once you garlic and shallots are cooked - the shallots should be soft and opaque (kind of see through)
add the mushrooms - decide if you need anymore butter or oil - if yes - add away
cook the mushrooms until they are a beautiful, silky brown - at this point if you live with others chances are they are coming into
the kitchen to see what smells so good.
Finish off with a few sprinkles of a steak seasoning mix (my preference organic)
Rinse off your pasta (which you have already cooked) toss the pasta and the mushrooms and finish off with some parmigiana -
regianno cheese - OFF A HUNK - not the kind that is already grated - grate it yourself - it is cheaper - fresher and much much
more delicious.
Plate up your pasta - take a deep breath - say a prayer of thanksgiving and enjoy.
This is wonderful served with some fresh peasant bread and plain room temperature unsalted butter and a nice glass of red
wine.
Eating a meal like this makes almost everything better
Peace
• POPCORN
Popcorn
Butter
Spices
Popcorn is a good, easy, cheap snack. There is NO REASON ANYONE should EVER buy microwave popcorn - it is expensive
- the packaging is wasteful and it is not necessary. I am going to tell you an easy way to make microwave popcorn that will cost
you about 15 cents per bag.
Go to the health food store and buy bulk organic popcorn - it will cost you about $1.50 per pound. You really need organic - corn
is one of the grains that is most likely to be genetically modified or be treated with pesticides BEFORE IT EVEN GOES IN THE
GROUND - so remember ORGANIC
Now go and buy some plan brown paper bags - the kind that if you are over 40 your mother used for lunch when you were in
grade school (if you are under forty I have faith that you too will be able to find plain brown bags - on the foil - plastic wrap aisle)
Now when you are ready for your popcorn - put it in the bag - a good rule of thumb is to cover the bottom of the bag with kernels.
Put the bag in the microwave and hit the popcorn button.
WA-la - you have microwave popcorn for a fifth of the cost and you are controlling portions
Toppings
Butter and Salt - classic
Ranch Dressing Mix - yummy ( can be full of sodium so use just a little)
Butter and melted cheese - I like blue and cheddar but use whatever makes you happy.
Butter and a little sugar - melt the butter and sugar together - this gets VERY HOT so please be careful when you pull it out of the
microwave you do not want to burn yourself - also you can always add a few drops of extract.
Live on the edge - try things that sound crazy - some you will love and in all reality some will be terrible - but since this is easy and
cheap to make you do not have to feel bad about occasionally throwing out a batch
Put on a good movie - snuggle up by yourself or with someone you love and ENJOY
•London Broil
London Broil
Olive Oil
Balsamic Vinegar
Steak Seasoning
Brown Sugar
This can be made with London broil - skirt steak or sirloin - all are good - I like the London broil and the sirloin the best but once
again remember that YOU are the COOK so you get to make the decision
This is going to be marinated - so you need a casserole that will hold the meat - many people think you should marinate the meat
and plastic bags - NO NO NO - it is not good for the planet and it is not good for the meat - it might be worth it to buy a few
casseroles with tops - Pyrex makes good ones - not cheap, cheap but if you use them over and over again - TOTALLY worth the
price.
Meat is in the dish - now get a fork and poke, poke, poke the meat - both sides.
Drizzle olive oil over the meat - then balsamic vinegar (if you want try a flavored balsamic - I love CHERRY) then sprinkle steak
seasoning. Flip the meat - using a fork rub it back and forth and then do the same thing on the other side. (You can add a little
bit of brown sugar if you like - this will caramelize the meat and make it crispy on the outside - try it both ways and see which one
you like better)
You can marinate the meat for six to twenty-four hours
Cook the meat over an open flame - not gas - Natural Hardwood Charcoal that you light with a charcoal chimney and paper - NO
LIGHTER FLUID - lighter fluid is a nightmare and should not be anywhere near your food - you can buy a charcoal chimney at
lowes, home depot, maybe even target - if that fails try amazon - they sell EVERYTHING
For a two inch cut of meat - plop it down on a HOT grill and do not touch it for seven minutes - after seven minutes flip it - give it
another five to seven minutes and then flip it again - cover your grill if you have a top and give it another five to ten minutes - the
cooking time is going to depend on the amount of charcoal you have used - the temperature of your coals and how you like you
meat cooked - I am a medium rare girl - but do it your way and the reality is the only way you are going to become a good griller
is through practice - better to err on the side of under cooked then over cooked - you can always put it back on the girl - also if
you totally screw it up - give it to the dogs and eat a peanut butter and jelly sandwich and try again tomorrow or the next day.
Once the meat is cooked bring it inside and let it SIT for at least five minutes - do not cut off the end to try a piece - just put it on a
clean plate and WALK AWAY - you want the juices to redistribute and not just leak out.
After five minutes slice it up and share with friends and family
You can serve this with salad - over salad - and it makes a great sandwich with a good freshly baked roll and a little boursin
cheese and hot peppers (this is a subtle hint that you should make extra for the next day!!)
• Compound Butter
Butter
Herbs and Spices
This is just fancy butter - the kind they use at steak houses and/or the kind you buy at the market for 12 dollars a pound - I am
here to explain how you can make this for the cost of butter plus maybe 50 cents worth of other ingredients
Now since you are getting such a big price break - BUY THE GOOD BUTTER
make enough for now and later - so two sticks
melt the butter over low heat - you do not want it to turn burn
add herbs and spices - whatever you like in whatever quantities you want - I am partial to basil, rosemary and thyme.
I also garlic and basil - chop the garlic into teeny tiny little pieces
Remove the butter from the pan
Let it sit there until it comes back to an almost solid state
plop it down onto wax paper - mold it into a stick or a round - freeze
use it on steak, pork, fish, popcorn - whatever you like - you no longer have to go and pay 35 dollars for a fancy steak and potato
( the butter would also be great melted over potato's or asparagus or almost any other vegetable)
YUMMY
Garlic Breaded Chicken just reading the words allows you to savor the smell and taste of this dish. As Rachel Ray would say
YUM-O and what makes it even better is that it is easy and cooks relatively quickly
Ingredients
Chicken - you can use any part of the chicken that you want . My preference is bone in as the bones help to keep the chicken
moist. You also can get rid of the skin it just adds calories and fat and this dish is delicious enough that you do not need the skin
to add flavor or texture.
Buttermilk - get the lowfat kind - save yourself and others the calories and fat - once again not needed to make this dish delicious
Cajun Seasoning - there are a number of brands on the market - find the one that you like best - in all the basic ingredients will
be cayenne pepper, white pepper, black pepper, a little cinnamon, some dried garlic and onion and other selected spices - you
can also make your own
Butter - I am a fan of organic and unsalted. Unsalted tends to be fresher and it allows you to control the sodium. Most cajun
seasoning blends will have salt in the mix but you can make your own if you are watching your sodium intake
A loaf of roasted garlic bread - not straight garlic bread that you find in the freezer but fresh bread that has whole roasted cloves
of garlic littered throughout the loaf
Additional garlic cloves
You will notice that there are no measurements given the reason for this is two fold. First and foremost is that you are the cook
and the reality is that when you are cooking you make the decisions. Use a little more or a little less then traditional recipes call
for- experiment. Cooking is creating so be creative. Secondly and almost as important is the amounts will change based on the
number of servings you are making.
Directions
Take your chicken and put it in a large baking dish. Remember remove the skin ( you can buy the chicken with the skin on this
will save you some money as there is a hefty surcharge added for others to remove the skin - it is easy to do - just rip it off)
Sprinkle your cajun seasoning all over the chicken - both sides.
Cover the chicken in buttermilk
Add a few cloves of chopped garlic
Mix it all up and put it in the refrigerator and let it sit for 60-90 minutes. Buttermilk has an enzyme that will break the chicken
down so this is NOT a marinade that should sit for hours
After sitting for 60 - 90 minutes pull the chicken out of the refrigerator
TURN ON THE OVEN - 400 degrees - check it to make sure that there are no pots/pans/baking dishes that are hiding in there
and will create smoke and set off your fire alarm
Get out a food processor - if you do not have a food processor you can do this by hand but it is MUCH easier with a processor.
Break of chunks of your roasted garlic bread and put them in the food processor. Yes you are making homemade bread
crumbs. Try to get a uniform consistency.
Pour the breadcrumbs onto a large platter.
At this point your oven should be preheated. Put the baking pan you are going to use IN the oven - the best kind to use is a
roasting pan - one with holes on top and a bottom - if you do not have one of these that is fine - you can use almost anything - a
great alternative would be a cast iron skillet - with that said you can use a cookie sheet if that is all you have. Remember you are
the cook and it is your kitchen.
It is now time to dredge the chicken.
Dredge each piece in your homemade breadcrumbs. The breadcrumbs should stick because of the buttermilk. If they need a
little help just press them into the chicken. Put the dredged chicken on another clean platter.
Once you have all of your chicken dredge bring it over next to the over.
Now melt some butter -around a half a teaspoon for each piece of chicken.
Pull the HOT pan out of the oven and place the chicken on the pan - your goal is to hear a sizzle when the chicken touches the hot
surface. Space the chicken evenly and try to avoid having the pieces touch if possible - if they touch -that's life they will shrink a
little when they cook.
Once all of the chicken is placed pour some butter over each piece. This will make the chicken nice and crispy.
Stick it all back in the oven and check on in in thirty minutes. At the thirty minute mark you may want to drizzle some more butter
over the chicken and test a piece to see how it is doing - remember that bone in chicken takes longer to cook the bone out. If
you are cooking thighs and legs they should take about 45 minutes a breast will take closer to 60 minutes. Some of this will
depend on how well your oven holds a temperature.
Once the chicken is done. Remove it from the oven and let it sit for AT LEAST five minutes. You want the juices to redistribute.
After five minutes serve.
A great side this for this meal is sliced tomato's. If you are serving this outside of tomato season use cherry or grape tomato's
they actually taste like tomato's in the off season unlike the regular tomato's you get at the market. Since the chicken is breaded
you do not really need a starch so if tomato's are not your thing try asparagus or a mixed green salad - really anything you want
because YOU ARE THE COOK
ENJOY
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These are a few quick easy delicious and VERY ELEGANT New Year's Eve Appetizers
Mushrooms Stuffed with Pate
Ingredients
Mushroom Caps - cleaned out and brushed
Pate - there is NO need to make your own. There are a number of delicious pate's on the market that are
delicious and reasonably priced. For this recipe I like a nice smooth rich pate.
Heat the oven to 400 degrees and get ready to impress ALL of your guests with your talent and flair
Fill the mushroom caps with pate. Place them on a lightly oiled baking sheet. Bake for about 30 minutes.
Check them at 20 to just to make sure. You want the mushrooms to be nice and brown.
Take the mushrooms out of the oven and anoint each of them with a drop of white truffle oil.
Asparagus wrapped with Prosciutto
Ingredients
Asparagus
Prosciutto ( very thinly sliced - but full slices)
This is so easy and it looks pretty and it tastes delicious
Buy the thinnest Asparagus you can find - cut off the bottom third - quickly cook them in boiling water -
QUICKLY - 30-60 seconds - just blanch (some cooks think that you should peel the outer layer of the
Asparagus this is not necessary and it is time consuming - just buy thin fresh stalks and you will be good to
go)
Once the Asparagus is cooled you are ready to assemble
Bundle three spears of Asparagus together. Wrap them with the Prosciutto. The Prosciutto will be sticky so
it will stick to itself. Arrange them on a platter.
Smoked Salmon with Caviar and Sour Cream
Ingredients
VERY Thin Crackers
Smoked Salmon
Sour Cream
Caviar
This recipe is so easy you do not even have to turn on an oven. All you need to do is shop and assemble
Put a piece of Salmon on a cracker. Make it look pretty but doubling the salmon up into a little mound with
some nooks and crannies.
Top with a dollop of sour cream
Put 3-5 caviar eggs on top. You do NOT need to buy the Beluga caviar - in fact you should not buy this type
- it is overpriced and terrible for the environment. There are lots of choices out there. Get one that is
medium priced. The reality is most people do not eat caviar on a regular basis so they are going to be
impressed with any kind that you serve. Remember caviar is salty you really only need 3-5 eggs on each
cracker.
If you do not want to be the one to do all of the work this appetizer also works by putting all of the ingredients
out on a platter and letting guest ensemble themselves. With this said you may have one or two caviar hogs
but who cares it's New Year's Eve and you did not buy the stuff that requires a second mortgage
All of these appetizers are truly elegant so they deserve to be served with champagne. You should also use
beautiful plates and platters this is not a menu that calls for paper plates and beer!!
Now sit back and get ready for the silence. Your appetizers are so good your guests will be speechless
Happy New Year!!
Mushrooms Stuffed with Pate
Ingredients
Mushroom Caps - cleaned out and brushed
Pate - there is NO need to make your own. There are a number of delicious pate's on the market that are
delicious and reasonably priced. For this recipe I like a nice smooth rich pate.
Heat the oven to 400 degrees and get ready to impress ALL of your guests with your talent and flair
Fill the mushroom caps with pate. Place them on a lightly oiled baking sheet. Bake for about 30 minutes.
Check them at 20 to just to make sure. You want the mushrooms to be nice and brown.
Take the mushrooms out of the oven and anoint each of them with a drop of white truffle oil.
Asparagus wrapped with Prosciutto
Ingredients
Asparagus
Prosciutto ( very thinly sliced - but full slices)
This is so easy and it looks pretty and it tastes delicious
Buy the thinnest Asparagus you can find - cut off the bottom third - quickly cook them in boiling water -
QUICKLY - 30-60 seconds - just blanch (some cooks think that you should peel the outer layer of the
Asparagus this is not necessary and it is time consuming - just buy thin fresh stalks and you will be good to
go)
Once the Asparagus is cooled you are ready to assemble
Bundle three spears of Asparagus together. Wrap them with the Prosciutto. The Prosciutto will be sticky so
it will stick to itself. Arrange them on a platter.
Smoked Salmon with Caviar and Sour Cream
Ingredients
VERY Thin Crackers
Smoked Salmon
Sour Cream
Caviar
This recipe is so easy you do not even have to turn on an oven. All you need to do is shop and assemble
Put a piece of Salmon on a cracker. Make it look pretty but doubling the salmon up into a little mound with
some nooks and crannies.
Top with a dollop of sour cream
Put 3-5 caviar eggs on top. You do NOT need to buy the Beluga caviar - in fact you should not buy this type
- it is overpriced and terrible for the environment. There are lots of choices out there. Get one that is
medium priced. The reality is most people do not eat caviar on a regular basis so they are going to be
impressed with any kind that you serve. Remember caviar is salty you really only need 3-5 eggs on each
cracker.
If you do not want to be the one to do all of the work this appetizer also works by putting all of the ingredients
out on a platter and letting guest ensemble themselves. With this said you may have one or two caviar hogs
but who cares it's New Year's Eve and you did not buy the stuff that requires a second mortgage
All of these appetizers are truly elegant so they deserve to be served with champagne. You should also use
beautiful plates and platters this is not a menu that calls for paper plates and beer!!
Now sit back and get ready for the silence. Your appetizers are so good your guests will be speechless
Happy New Year!!
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