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You'll find over 365 of my favorite recipes here, including ideas for Quick meals, Cooking for 2, Feasting on Leftovers, and cooking with 5 Ingredients or Less. I'm adding new posts regularly; you can subscribe by email or RSS feed if you'd like to receive the latest recipes. Bon appétit!

Turmeric Chicken with Sumac and Lime

February 8, 2016

By Kath Dedon

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I’ve made Turmeric Chicken with Sumac and Lime twice and it’s a winner! The recipe is from Louisa Shafia’s beautiful cookbook, The New Persian Kitchen. I’ve checked the book out of the library twice. There are so many recipes that I want to try! Carrie got the book for Christmas and has already made several recipes. She has given them all rave reviews. I think this is a book that I will be adding to my library.

I made one major change to the recipe. Carrie made it as written and told me it was delicious but too salty. The recipe calls for 1 tablespoon of sea salt in the turmeric rub. That just seems like too much for four chicken thighs. I used just 1 teaspoon of sea salt and it was perfectly seasoned.

Looking at the ingredients, the recipe seems pretty ordinary but they all work together to make a fabulous, and quick, chicken dinner. Served with steamed rice and a big salad it’s a great main dish. Turmeric Chicken with Sumac and Lime is sure to be part of my regular rotation and I’m looking forward to trying a lot of the other recipes in the book.

Turmeric Chicken with Sumac and Lime

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Turmeric Chicken with Sumac and Lime

(Adapted from Louisa Shafia’s recipe in The New Persian Kitchen)

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(print the recipe)

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Serves 4

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1 teaspoon ground turmeric

1 teaspoon sea salt

2 teaspoons freshly ground pepper

4 bone-in chicken thighs

2 tablespoons oil

¾ cup water

4 cloves garlic, minced

1 juicy lime, quartered

Sumac, for garnish

 

  1. Preheat the oven to warm, and put an oven-proof plate in to warm up.
  2. Mix the salt, pepper, and turmeric together.
  3. Put the chicken thighs on a rimmed baking sheet. (I lined it with foil for easy clean up.)

Chicken thighs and turmeric rub.

4. Rub all of the turmeric mixture all over both sides of the chicken thighs.

ready to cook

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5. Heat the oil in a skillet over medium heat. When hot, put the chicken thighs in skin-side down. Cook for about 7 minutes. Turn the thighs over and cook for an additional 7 minutes.

finished browning

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6. Reduce the heat to low. Add the water and garlic, stirring the garlic in the liquid.

water and garlic added

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7. Cover and simmer for 20 – 25 minutes, until done. (They will measure at least 165° with an instant-read thermometer.)

8. Remove the thighs to the warm plate in the oven. Increase the heat on the stove to high and cook the sauce for just a couple of minutes, stirring occasionally, to reduce it a bit.

9. Pour the sauce over the chicken. Dust with a bit of sumac and serve with a lime quarter to squeeze over the thigh.

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Turmeric Chicken with Sumac and Lime - Copy

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Cuban-Style Black Beans and Rice

January 30, 2016

By Kath Dedon

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Cuban-Style Black Beans and Rice makes a fabulous vegan main dish on its own. It’s perfect for Meatless Monday.  I am not a vegetarian, but I do enjoy flavorful vegetarian meals now and then.

It was also the perfect side dish with the Slow Cooker Cuban-Style Pork Roast with Mojo Sauce that I recently made. So this Cuban-Style Black Beans and Rice is a great main dish or side dish.

The recipe is adapted from the America’s Test Kitchen’s The Complete Vegetarian Cookbook. It’s very easy to make, but you want to remember to soak the beans the night before you want to make it. ATK did all of their usual testing and determined that you get the best results if you soak the beans in salted water. The skins of the beans are softer and less likely to split when you cook them.

They do offer a quick soak method if you forget to soak your beans the night before. Simply bring the water, salt, and beans to a boil in a large pot. Cover and let sit for one hour. Drain and rinse the beans and proceed with the recipe.

If you try Cuban-Style Black Beans and Rice, I hope you’ll enjoy it as much as we did!

 

.Cuban-Style Black Beans and Rice

 

Cuban-Style Black Beans and Rice

(Adapted from a recipe in ATK’s The Complete Vegetarian Cookbook)

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(print the recipe)

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Serves 6 – 8 as a main dish, or 8 – 10 as a side dish

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To soak the beans

1½ tablespoons table salt (I used sea salt.)

1 cup dried black beans, picked over and rinsed

2 quarts cold water

1. Dissolve the salt in the water. Soak the beans at room temperature for at least 8 hours or overnight. Drain and rinse.

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To Cook the Beans

4 cups water

2 large green bell peppers, halved, stemmed, and seeded

1 large onion, peeled leaving root end on the onion, and halved crosswise

1 head garlic (5 of the cloves peeled, minced, and reserved for the rice, the remaining head halved crosswise and left unpeeled)

2 bay leaves

1 teaspoon salt

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1. In a large Dutch oven, put the 4 cups of water, the drained beans, 1 bell pepper half, the root end half of the onion, the halved unpeeled garlic head, the bay leaves, and the 1 teaspoon of salt. (Reserve the other 3 pepper halves, the half onion, and the 5 cloves of minced garlic for the rice.)

Beans ready to cook

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2. Bring to a boil, then reduce heat, cover and cook at a simmer for 30 – 40 minutes, or until the beans are just tender.

3. Discard the pepper, onion, garlic, and bay leaves. Drain the beans over a large bowl. Measure and reserve 2½ cups of the bean liquid to use with the rice. Add water to make 2½ cups, if you don’t quite have enough. Don’t wash the pot.

Cooked black beans

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Bean broth

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To Finish with the Rice

The reserved pepper halves and half onion

2 tablespoons vegetable oil

4 teaspoons ground cumin

1 teaspoon dried oregano (or 1 tablespoon minced fresh oregano)

1 tablespoon tomato paste

The reserved 5 cloves of minced garlic

1½ cups long-grain white rice, rinsed several times until the water runs clear

Cooked black beans

The 2½ cups of reserved bean cooking liquid

2 tablespoons red wine vinegar

1½ teaspoons salt

2 green onions, sliced thin

Lime wedges, for serving

 

4. Adjust oven rack to the middle position and preheat the oven to 350°.

5. Cut the remaining pepper halves and onion half into 2-inch pieces.

Peppers and onion

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6. Pulse the pepper and onion in a food processor about 8 times, until the pieces are about ¼-inch, stopping to scrape the bowl down as needed.

Pepper and onion in Cuisinart

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7. Heat the oil in the now-empty pot that you used for the beans until it is shimmering.

8.  Add the peppers and onion, cumin, oregano, and tomato paste to the oil. Cook, stirring frequently, until the vegetables are softened and just starting to brown. This will take about 15 minutes. Stir in the reserved minced garlic and cook about 30 seconds. Stir in the rice and cook, stirring, for about 30 seconds.

Pepper and onions in the pot

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9. Stir in the black beans, the reserved bean cooking liquid, the vinegar, and the 1½ teaspoons salt.

10. Bring the pot to a boil, cover, and put in the preheated oven. Cook for about 30 minutes, until the liquid is absorbed and the rice is cooked. Fluff the rice with a fork and let it sit uncovered for 5 minutes before serving.

Black beans and rice - 3

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11. Serve with the green onions and lime wedges.

Cuban-Style Black Beans and Rice

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Vegan Cuban-Style Black Beans and Rice

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Slow Cooker Cuban-Style Pork Roast with Mojo Sauce

January 27, 2016

By Kath Dedon

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This Slow Cooker Cuban-Style Pork Roast with Mojo Sauce was a huge hit at a recent family dinner! I researched different methods to make it and settled on America’s Test Kitchen’s version in Slow Cooker Revolution Volume 2. They developed a tasty method that could be quickly started in a slow cooker without marinating it overnight.

The delicious pork could be used for tacos or, a Seattle favorite,  Paseo-style sandwiches. I chose to serve it with another ATK recipe, Cuban-Style Black Beans and Rice. The Black Beans and Rice could stand alone as a vegetarian entrée, but it was great with the pork. (I’ll be sharing that recipe soon.)

If you’re looking for an easy slow cooker entrée, look no further than this Slow Cooker Cuban-Style Pork Roast with Mojo Sauce. It’s a winner!

 

Pork roast with Mojo Sauce (see the minced garlic on the roast from the sauce?) served with Cuban-Style Black Beans and Rice. Green onions and pickled jalapenos were great garnishes.

Cuban-style Slow Cooker Pork

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Slow Cooker Cuban-Style Pork Roast with Mojo Sauce

(Adapted from a recipe in America’s Test Kitchen’s Slow Cooker Revolution Volume 2: The Easy-Prep Edition)

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(print the recipe)

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Serves 6 – 8

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For the pork

2 cups water

1 onion, peeled and quartered through the root end

1 tablespoon minced chipotle chile

1 teaspoon  dried oregano

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon pepper

1 orange, halved

The juice of 1 lime

1 (4-pound) boneless pork shoulder roast

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Onion, peeled, ready to be quartered through the root end

Peeled onions

 

  1. Combine the water, onion, chipotle chile, oregano, cumin, salt, pepper and lime juice in the slow cooker.
  2. Juice the orange. Remove any seeds and reserve ¼ cup of the juice for the Mojo Sauce. Add the rest of the juice and the orange halves to the slow cooker.

Onion and orange peels.JPG

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3. Tie the roast with kitchen twine. Season it with salt and pepper and add it to the slow cooker. Cook on low for 8 – 9 hours, or on high for 5 – 6 hours. (I cooked it on low for 9 hours and then let it stay in the slow cooker on warm for about another hour.)

In the Crockpot

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4. Remove the roast to a cutting board. (The cooking liquid can be discarded.) Tent with foil and let it rest for about 15 minutes. Then shred the meat with two forks and serve with the Mojo Sauce.

Falling-apart-tender, ready to be shred with forks

Pork shoulder.jpg

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Mojo Sauce

The reserved ¼ cup orange juice

½ cup olive oil

¼ cup white vinegar

4 cloves garlic, minced

1 teaspoon kosher salt

1 teaspoon pepper

1 teaspoon dried oregano

½ teaspoon ground cumin

  1.  Whisk the sauce ingredients together and serve with the pork.

Mojo sauce

 

I packed a great lunch with some of the leftovers!

Cuban-style pork and black beans and rice to pack for lunch.JPG

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Cuban-style Slow Cooker Pork - 2

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Curried Lentil Soup

January 17, 2016

By Kath Dedon

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I made this Curried Lentil Soup a couple of weeks ago and we really enjoyed it. I found myself craving it so I made it again and took photos to share with you.

The recipe, from America’s Test Kitchen’s The Complete Vegetarian Cookbook, is very easy to make. I chose to keep it vegetarian and used Swanson’s vegetable broth and it was great, but you could use chicken broth if you don’t need it to be strictly vegetarian. Homemade vegetable or chicken broth would surely take it to a higher level.

The recipe calls for 4½ cups of vegetable broth and 1½ cups of water. Since Swanson’s vegetable broth comes in 4 cup cartons, I used 4 cups of broth and 2 cups of water.

So I’ve made Curried Lentil Soup twice this month. I’m sure it’s a soup I’ll be making again. It makes a great, wholesome, warming meal for a winter night. Serve it with a simple salad and some bread and you’re all set!

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Curried Lentil Soup

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Curried Lentil Soup

(Adapted from the recipe in ATK’s The Complete Vegetarian Cookbook)

 

ATK used a blender to blend 3 cups of the soup and then returned it to the pot. I used an immersion blender right in the pot to blend it a bit. I recommend using an immersion blender if you have one. If you use a blender, it should be large enough that it’s not too full with 3 cups of soup. If not, do it in batches. While blending, use an oven mitt to hold the cover on. Hot soup can send blender lids, and soup, flying if you’re not careful.

 

(print the recipe)

 

Serves 4

 

2 tablespoons olive oil

1 large onion, chopped fine (about 1 ½ cups)

2 carrots, peeled and chopped

3 cloves of garlic, minced

1 teaspoon curry powder

1 (14.5-ounce) can diced tomatoes, drained (I used petite diced.)

1 bay leaf

1 teaspoon fresh thyme

1 cup lentils, picked over and rinsed

¼ teaspoon salt

½ cup dry white wine

4 cups vegetable broth

2 cups water

3 tablespoons minced fresh parsley

Freshly ground pepper, to taste

 

  1. Heat the oil in a large pot. Add the onion and carrots and cook, stirring occasionally for about 2 minutes.

Onion and carrots.

2. Add the garlic and curry powder and cook, stirring, until fragrant, about 30 seconds.

3. Add the tomatoes, bay leaf and thyme and cook for another 30 seconds.

4. Add the lentils and ¼ teaspoon salt. Stir, cover, and cook over medium-low heat for 8 – 10 minutes, until the vegetables have softened and the lentils have darkened a bit.

Lentils added

5. Increase the heat to high, add the wine and bring to a boil, stirring up any browned bits. Add the broth and water and bring to a boil. Reduce the heat so the soup is simmering, put the lid on ajar and simmer for 30 – 35 minutes, until the lentils are tender.

Soup simmering

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Simmering with lid ajar

6. Discard the bay leaf. Use an immersion blender in the pot to blend the soup a bit. (Or put 3 cups of the soup in a blender, blend it and add it back to the pot. See note at the start of the recipe.)

7. Stir in parsley and serve.

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Curried Lentil Soup - Copy

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Quinoa Salad with Bell Pepper and Cilantro

January 6, 2016

By Kath Dedon

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This Quinoa Salad with Bell Pepper and Cilantro is from the America’s Test Kitchen’s The How Can It Be Gluten Free Cookbook. They wanted to give the salad a “Latin flavor” in a nod to quinoa’s Peruvian roots.

I loved the simplicity of this salad. It was quick and easy to make. Leftover salad was still great the next day so it would be perfect packed in a lunch.

America’s Test Kitchen developed a way to cook the quinoa so that it would not be overcooked and it would not clump together. I thought it worked quite well and I’ll be using their method whenever I cook quinoa in the future.

I was really pleased with the way this Quinoa Salad with Bell Pepper and Cilantro turned out. But, really, consider this just a quinoa salad template. You could increase the vegetables a bit, or add cooked black beans or leftover cooked chicken. Make it your own!

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Quinoa Salad with Bell Pepper and Cilantro

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Quinoa Salad with Bell Pepper and Cilantro

(Adapted from ATK’s recipe in The How Can It Be Gluten Free Cookbook)

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(print the recipe)

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Be sure to buy prewashed quinoa. If the package does not say that it’s prewashed, you’ll have to rinse it well to remove the saponins that coat it so it won’t be bitter. But it will be difficult to toast the wet quinoa, so I suggest buying prewashed quinoa which is available in most grocery stores.

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Serves 4

1 cup prewashed white quinoa

1½ cups water

¼ teaspoon sea salt

½ red bell pepper, stemmed, seeded, and chopped fine

½ jalapeno chile, stemmed, seeded, and minced

2 tablespoons finely chopped red onion

1 tablespoon minced fresh cilantro

2 tablespoons lime juice

1 tablespoon extra-virgin olive oil

2 teaspoons Dijon mustard

1 garlic clove, minced

½ teaspoon ground cumin

Additional sea salt and pepper, to taste

 

  1. Put the quinoa in a medium saucepan and toast over medium-high heat for about 5 minutes, stirring often.

 

  1. Stir the water and salt into the quinoa. Bring to a boil. Cover, reduce heat, and simmer for about 12 minutes. The quinoa will have absorbed almost all of the water and will be almost tender.

 

  1. Spread the quinoa out on a rimmed baking sheet and set aside for about 20 minutes. The quinoa will absorb the rest of the water and become tender.

 

  1. While the quinoa is set aside, chop the vegetables and put them in a large bowl. When the quinoa is done resting, stir it together with the vegetables.

Chopped vegetables in my stainless steel mixing bowl

red pepper, jalapeno, onion, cilantro

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  1. Whisk the lime juice, olive oil, mustard, garlic, and cumin together. Pour the dressing over the salad and toss well so it’s evenly distributed.

 

  1. Season to taste with salt and pepper and serve.

quinoa salad

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Quinoa Salad with Bell Pepper and Cilantro 2

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Gluten Free Lemon Bars

January 4, 2016

By Kath Dedon

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One of the treats that I made over the holidays was Gluten Free Lemon Bars using some fabulous Meyer lemons from our friends’ tree in California. (Thank you, Mike and Liz!) They were a hit with everyone!

I adapted Elana Amsterdam’s recipe from The Gluten Free Almond Flour Cookbook. She likes to use agave nectar to sweeten desserts, but I prefer to use honey, maple syrup or maple sugar. For this recipe I used honey.

I also substituted melted butter for the grapeseed oil that Elana used because I think butter just makes it better.

I used the blanched almond flour from Honeyville that Elana recommends. It’s a much finer grind than most other almond flours. I’m happy to say that I can buy it at my Costco store.

If you don’t have Meyer lemons you can make the Lemon Bars with regular lemons. Just be sure to use freshly squeezed lemon juice.

Do give these Gluten Free Lemon Bars a try, especially if you’re looking for a gluten-free, naturally sweetened treat. This recipe is a keeper!

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Gluten Free Lemon Bars

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Gluten Free Lemon Bars

(Adapted from Elana Amsterdam’s book, The Gluten Free Almond Flour Cookbook)

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(print the recipe)

 

Makes 16 bars

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Crust

1½ cups blanched almond flour

½ teaspoon sea salt

2 tablespoons melted unsalted butter (or grapeseed oil)

1 tablespoon honey (or agave nectar)

1 tablespoon vanilla extract

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Topping

¼ cup melted unsalted butter (or grapeseed oil)

¼ cup honey (or agave nectar)

3 large eggs

½ cup freshly squeezed lemon juice

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  1. Preheat the oven to 350˚.

 

  1. Grease an 8-inch square baking pan with a bit of oil or butter. Dust with some almond flour.

 

  1. Stir the salt into the almond flour.

 

  1. Mix the butter, honey, and vanilla together until they are well-combined and then mix well with the almond flour.

 

  1. Press the crust mixture into the baking pan, pressing with your fingers so it is spread evenly.

 

  1. Bake the crust for 15 – 17 minutes, until lightly golden.

 

  1. While the crust is baking, put the topping ingredients in a blender and blend until the mixture is smooth.

 

  1. Pour the topping mixture on top of the crust and bake for 15 to 20 minutes, until lightly golden.

 

  1. Put the baking pan on a cooling rack for 30 minutes. Then put the pan in the refrigerator for 2 hours so the topping will set.

 

  1. Cut into 16 bars.

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Lemon Bars

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Gluten Free Lemon Bars 2

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3-Ingredient Peanut Butter Cookies

December 24, 2015

By Kath Dedon

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If you have a jar of regular peanut butter you can whip up a batch of these 3-Ingredient Peanut Butter Cookies very quickly.

I was searching the Internet for a wheat-free, dairy-free cookie that could be made with maple sugar and I stumbled upon Mary Younkin’s recipe on her Barefeet In The Kitchen blog. She uses sugar, peanut butter, and an egg. It seemed like it would be simple to substitute maple sugar.

Still, I was skeptical. So I was very pleasantly surprised that these cookies were SO quick and easy to make and great-tasting, too.

One tip: I have read that natural peanut butter, like Adams, will not work as well in cookies. For best results use a “regular” peanut butter, like Skippy or Jif.

If you have a jar of peanut butter you still have time to bake these 3-Ingredient Peanut Butter Cookies for Santa!

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Quick Peanut Butter Cookies

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3-Ingredient Peanut Butter Cookies

(Adapted from Mary Younkin’s recipe on Barefeet In The Kitchen)

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(print the recipe)

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Makes 16 – 18

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1 cup sugar (I used maple sugar.)

1 cup peanut butter

1 egg

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  1. Preheat the oven to 350˚ and line a large baking sheet with parchment paper or a Silpat mat.
  2. If using maple sugar, sift it through a fine mesh strainer to break up any lumps.
  3. Stir the sugar, peanut butter, and egg together until the mixture is well-blended.
  4. Scoop the dough with a cookie scoop (I used a 2 tablespoon one which made large cookies) or roll the dough into 1-inch balls.
  5. Place the dough on the prepared baking sheet. Press the dough down with the tines of a fork in a criss-cross pattern.
  6. Bake for 12 minutes. Let them cool on the baking sheet for 2 minutes and then remove to a wire rack to cool completely.

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Peanut Butter Cookies

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