Almond and Orange Florentines

Adapted from Ottolenghi The Cookbook

makes about 20

2 free-range egg whites

3/4 cup plus 1 Tablespoon confectioner's sugar

2 3/4 cup sliced raw almonds

grated zest of 1 orange

Method:

1. Preheat Oven at 300 degrees F. 

2. Use a heavy baking sheet and a silpat (lightly brush vegetable oil on parchment paper if you don't have a silpat). 

3. Put egg whites, confectioner's sugar, sliced almonds, and orange zest in a large mixing bowl.  Gently mix together.  Dip your hand in a bowl of cold water and pick up portions of the mix to make little mounds on lined pain, well spaced apart.

4. Using a fork, gently flatten each mound very thinly.  As thin as possible without creating too many gaps between almond slices.

5. Bake in oven for 12 to 15 minutes or until cookies are golden brown.  Allow cookies to cool before transferring it to a plate or sealed jar.  An Icing spatula works well.

Etti's Herb Salad

Adapted from Ottolenghi THE COOKBOOK

serves 6

2 cups cilantro leaves

1 1/4 cups flat-leaf parsley leaves
2 cups dill leaves
1 cup tarragon leaves
1 1/4 cups basil leaves
2 cups arugula leaves
3 1/2 Tablespoon unsalted butter
heaping 1 cup whole unskinned almonds
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 Tablespoon lemon juice
1 Tablespoon olive oil

Method:

1. Gently immerse the herb leaves in cold water, be careful not to bruise them.  Drain in colander, then dry in a salad spinner or spreading them out on a clean kitchen towel.
2. Heat butter in a frying pan, add almonds, salt, and pepper.  Saute for 5 to 6 minutes over low to medium heat, until almonds are golden.  Reserve the butter left in pan.  Once the almonds cooled, coarsely chop them.
3.  Assemble the salad: Place the herbs in a large bowl, add almonds, cooking butter, lemon juice, and olive oil.  Toss gently and season to taste.  Serve immediately.

Notes:

• This salad is VERY labor intensive, BUT it is worth every minute. =)
• We like to use Earth Balance Vegan Butter.
• Marques de Valdueza Extra Virgin Olive Oil is perfect.

Heirloom Tomato Salad

Ingredients:

• Heirloom Tomatoes various colors
• Sunflower Sprouts
• local radishes (from Ann Arbor's Farmer's Market)
• Colavita Extra Virgin Olive Oil
• sea salt
• fresh ground black pepper (Teliicherry peppercorns)

Method:

1. Your design =)
2. Enjoy!

Arborio Stuffed Heirloom Tomatoes

adapted from Smitten Kitchen

Serves 6

Onion, garlic, red pepper flakes and Arborio rice

Basil and Parsley

Arborio Stuffed Heirloom Tomatoes served with Gordon Ramsay's Coriander, Ginger, and Chile Butter Chicken

My wife came across this recipe from Smitten Kitchen when we were thinking of what would go well with Coriander, Ginger, and Chile Butter Chicken.  I knew right away that I wanted to use Heirloom Tomatoes (since they are in season).  To me an important element of cooking is taking an ingredient and allowing its natural flavors to present itself.  You can use any tomato for the recipe, but I just love the natural beauty and clean flavor of the heirloom variety.  These came out amazing and delicious!  I hope you enjoyed them just as much as we did.

Ingredients:

• 6 medium to large Heirloom Tomatoes
• 1/2 cup Arborio Rice
• 3 Tbsp extra virgin olive oil
• sea salt
• red pepper flakes, to taste
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• 6 Tbsp Parsley, Oregano and/or Basil, chopped
• Bread Crumbs, Panko 

Method:

1. Preheat the oven to 350 F, lightly coat an ovenproof baking dish with olive oil
2. Tomato Prep: Cut the tops off the tomatoes and scoop out tomato seeds and flesh into a large bowl.  I used a paring knife to make the initial cut on the tomatoes so that it'll be easier to scoop out the seeds.  
3. Lightly salt the inside of the hollowed out tomatoes, turn them upside down and allow the excess water to drain onto the plate.
4. Stuffing Prep: Using a food mill or blender - coarsely puree the tomato flesh/seeds.  
5. In a large pan, heat olive oil on medium.  Add onion, garlic, and red pepper flakes.  Sauté for 2 minutes.
6. Add Arborio rice and cook for 2-3 minutes, stirring occasionally to prevent burning.
7. Add tomato puree and bring to simmer, then reduce heat to medium-low.  Season with salt and cover pan with a lid.  Allow it to simmer for 10 to 15 minutes, stirring occasionally, until rice is par-cooked.  
8. Reassemble Tomatoes: Remove from heat, stir in 4 Tbsp of the herb mixture. Arrange tomatoes right-side up in baking pan.  Spoon mixture into tomatoes, leaving some room on top for the bread crumbs.  (Mix the remaining herbs with the bread crumbs, adding salt and black pepper)  
9. Bake, uncovered, for 30 minutes or until rice is finished cooking.  Serve hot. Enjoy!

"Super Greens" Smoothie

adapted from green kitchen stories

My wife discovered an amazing blog called Green Kitchen Stories.  They cook healthy, simple, vegetarian foods with natural and wholesome ingredients.  Healthy foods doesn't mean tasteless foods and they showcase that very well.   I'm a big fan already.  

    

Ingredients:

• 1/2 avocado
• handful of spinach
• 2 - 3 inch pieces of pineapple
• banana or apple
• chia seeds 
• 1 inch piece of ginger
• 1 cup almond milk or water
• granola (optional)

Method:

1. Add all ingredients into blender and mix until smooth.  
2. Pour into 2 - 3 glasses and serve chilled. 
3. optional: add granola on top to serve as a breakfast treat   

Kale Chips

adapted from Roost

Ingredients:

• A bunch of Kale leaves (green kale, Lacinato kale), rinsed, dried and remove the thick stem from the kale and discard
• extra virgin olive oil
• sea salt, a pinch
• ground black pepper

Method A:

1. Preheat oven to 350 degrees F.
2. Toss kale with olive oil in a large bowl.  Sprinkle with sea salt and black pepper.
3. Arrange leaves in single layer on baking sheet.  Bake until crispy and slightly dark on the edges, (12-15 minutes for flat leaves, 15-20 minutes for wrinkled leaves).  
4. Transfer leaves to plate to cool.  Enjoy!

Method B:

1. Preheat oven to 250 degrees F
2. Toss kale with olive oil in a large bowl.  Sprinkle with sea salt and black pepper. 
3. Arrange leaves in single layer on baking sheet.  
4. Bake until crispy - 30 to 33 minutes.  Enjoy!

Note:

• Baking times may vary from oven to oven.
• Method A for more charred flavor and Method B for a clean roasted flavor.  Both methods are just as good.

Vegetarian Sweet Potato Chili

adapted from Cookie and Kate

Clockwise (7'oclock) - chili powder, cumin, cayenne pepper, cocoa powder & cinnamon.

black and kidney

Hearty and Delicious!

Ingredients:

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1/2 inch pieces
• 4 garlic gloves, chopped
• 1 tablespoon chili powder (Lamesa Dark chili)
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (amount is adjustable depending on tolerance)
• 2 teaspoons unsweetened cocoa powder (Dutch)
• 1/4 teaspoon ground cinnamon (Indonesian)
• ground sea salt and black pepper
• 28 ounces canned diced tomatoes, including the liquid (Muir Glen)
• 1 can black beans, rinsed and drained (365 brand Whole Foods)
• 1 can kidney beans, rinsed and drained (365 brand Whole Foods)
• 14 ounce vegetable broth or about 2 cups (365 brand Whole Foods)
• extra virgin olive oil 

Method:

1. In a 4 to 6 quart Dutch oven or stockpot, add 2 tablespoons olive oil and sauté the chopped vegetables and garlic on medium-high heat.  Stir the ingredients every few minutes for even cooking.
2. Once the onions start turning translucent, turn the heat down to medium-low.  Add all of the spices, broth and canned ingredients, and stir.  Cover for about 1 to 2 hours, stirring occasionally.
3. By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency.

Notes:

• Cookie and Kate adapted this recipe from Real Simple
• Sour cream, sliced scallions, sliced radishes for serving (optional) I keep the chili as is, it is simple and delicious.  I think a nice slice of jalapeño corn bread or the Chile Cheddar bread from Zingerman's Bakery, Ann Arbor, MI  would be a great pairing with this wonderful hearty chili.
• Pomi brand, chopped tomatoes, uses BPA-free containers. (To learn more about products with or without BPA packaging go to this link)
• I buy all my spices and loose leaf teas from Spice Merchants, Ann Arbor, MI. They have a large selection of fresh, great quality and variety of spices for reasonable prices.
• I like to use Garnet Yams, which are actually sweet potatoes, it has a sweet flavor and the starchy texture easily absorbs the flavors of other ingredients.