Kale Chips

Have you resolved to eat healthier this year? Well, you can cut out greasy, overly-salty chips and crackers and replace them with kale chips. These easy-to-make snacks practically melt in your mouth and appeal even to those who HATE kale. My 2 year old eats them like candy.

Fill a large bowl with washed and well-dried kale leaves. Remove the thick stems from the kale. Add 1 tablespoon of olive oil, and a few dashes of salt, garlic salt, or any other seasoning blend you like. (I have a "Taste of India" seasoning salt from Tastefully Simple that is AMAZING on these chips.) Toss these really well until each leaf is coated with oil and seasoning and spread on a sheet pan.

Place the pan in a 300 degree oven and let them sit there for 10 minutes. Then shake them around to expose the moister leaves, and keep doing this every 5 to 10 minutes until they are all dried. It should take no more than 25 minutes total, probably even less. Let them cool for just a few minutes, and then put in a bowl.

DO NOT put these into a baggie or tupperware of any sort -- they will get soggy. They'll stay fresh and delicious for at least 2 days without being covered. Can be served as a snack or side-dish.

Enjoy!

Fruit Breads

Not to be confused with fruit cakes!!! These are the yummy loaves like banana or pumpkin breads that we all love as breakfast, snacks or desserts. I'm not much for baking, but these are so easy to make, that even I can manage.

I prefer to make them in a stand-mixer like my kitchen-aid, but a hand blender will work too.

First, mix the following ingredients:

2 eggs
3/4 cup canola oil (OR substitute 3/4 cup of applesauce - you'll never miss the oil nor notice a difference in taste)
3/4 cup sugar
1 tbsp. real vanilla extract

And your fruit (or veggies) -- suggestions include: 3 very ripe bananas, 1 can of cooked pumpkin, 1 cup of shredded apple, zucchini or berries. The possibilities are really endless.

Once this is all well integrated, add the following and mix until smooth:

1 and 1/2 cup flour
1 tbsp. cinnamon
1 tsp. each of baking soda and baking powder
1 pinch of salt.

When it's well-mixed, pour into a greased loaf pan, and bake at 350 degrees for 55-60 minutes. Cool on a wire rack, cut with a serrated knife, and dig in!!!

Asian-style chicken salad

I threw this one together yesterday for lunch to celebrate Grandparents' Day. It's light, refreshing, and filling all at the same time.

1 head of bok choy, sliced thin
1 heart of romaine, sliced thin
1/2 cup shredded carrots
1/4 cup cilantro leaves
1/2 cup edamame
1/3 cup thin slivers of red, yellow and/or orange peppers
1 cup of shredded chicken breast (you could easily substitute shrimp, salmon, or your favorite tofu)
1/2 cup Chinese crunchy noodles (optional) as garnish

Toss all of this together with the following dressing:

Juice of 1 lime
2 tbsp. olive oil
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tsp. grated fresh ginger
pinch of salt
pinch of black pepper
1 tbsp. duck sauce

Whisk this dressing together and toss just enough with the salad to coat the leaves lightly. Left-over dressing can be stored for at least a week.

Sauteed Brussels sprouts with pancetta and tomatoes

In my ongoing quest to unlock the beauty of the brussels sprout to more people, I concocted this recipe last night. My husband, who HATES them, actually ate it and said he would eat it again in the future. My dinner guest, who was also not a fan of the brussels sprout, ate 3 helpings of this! So give it a try -- you never know who will like this!

1 lb. fresh brussels spouts (NEVER use frozen or canned B.S.s -- if they're not fresh, don't even bother)
2 tbsp. extra virgin olive oil
1-2 ounces pancetta (or bacon) diced
2 cloves garlic, minced
1 medium tomato, chopped into bite-sized pieces
pinch salt
pinch fresh cracked black pepper
1/2 tsp fresh dill (finely chopped)

Saute the pancetta or bacon in olive oil until browned and crisp. If you use bacon, try for center cut to minimize extra fat, and drain off all but a tablespoon or so of the fat.

While this is sauteeing, cut the stems off the sprouts, remove a few outer leaves, and then cut them into thin slices -- about 4-5 per sprout. Scatter these in the pan with all the other ingredients except the tomatoes. Toss them to thoroughly coat in the remaining oil and saute for about 5 minutes, stirring a few times. Cook over medium heat.

Once they start to wilt and soften ever-so-slightly, toss in the tomatoes, cover the pan, and turn the heat down to low. Let them cook for another 5 minutes, toss them around, and then continue to cook to desired texture. I like them to still have a little bit of a bit to them and not be totally wilted.

You could even sprinkle with some grated cheese before serving if you want to add even more flavor. I guarantee they will be a hit!

Pasta Salad with squash

1 pound cooked and cooled pasta, such as penne, bowties, etc.
1 pint grape tomatoes, cut in half
3 cloves of garlic, minced
1/2 red onion, diced
4 ounces of feta cheese, crumbled (low fat varieties are fine)
2 - 3 tbsp. fresh dill, minced
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
1/2 cup extra virgin olive oil
1/4 cup red wine or champagne vinegar
2 zucchini and/or summer squash, cut into bite-sized cubes.

Mix together, chill for a few hours, or overnight, and allow to warm up slightly before serving so the flavors come alive.

Zucchini sticks

Those who have ever dined at The Staaten restaurant on Staten Island know that there are few things more delicious than breaded, fried zucchini sticks -- the place is famous for them! But, it's not necessarily the most figure friendly side-dish out there. My version is healthier, and just as tasty.

2-3 zucchini, cut into sticks that resemble thick french fries
1 egg
1/2 cup milk (skim, whole, or anything in between)
1 cup Italian seasoned bread crumbs
1/2 cup grated parmigiana cheese (just use something pre-grated -- this is not a recipe that needs fresh grated parmigiano reggiano cheese)

Whisk together the egg and milk and in a separate bowl, combine the bread crumbs and grated cheese. Dunk the zucchini sticks in the egg/milk mixture and after shaking off excess liquid, thoroughly coat the sticks in the bread crumb/cheese mixture. Transfer to a cookie sheet that is sprayed with non-stick cooking spray. When the sheet is full, spray the tops of the sticks with cooking spray as well, and bake in a 400 degree oven for 12-15 minutes -- until the sticks brown and crisp up every so slightly.

Serve hot!

Fruit Salad

Fruit Salad? Who needs a recipe for fruit salad, you ask . . . all you do is cut up some fruit and toss it in a bowl and there you go!

True, that will do and especially if you're using fresh, seasonal fruit, it will be delicious.

But a simple dressing that I love will perk it up a lot!

For every 3 cups of fruit in your salad, mix:

the juice of one lime
1 tablespoon of honey
1 tablespoon of minced fresh mint (peppermint or spearmint are both fine)

Toss thoroughly -- I promise this will make a huge difference that you will love.

Tomato Salad

It's summer -- and for me, that always means tomato salad and lots of it! The thought of fresh picked, Jersey tomatoes in July and August always makes my mouth water. Below is a very basic recipe for tomato salad, and then I suggest some variations to dress it up and/or make it more substantial. We usually eat tomato salad as a side-dish, but there's no reason that a big tomato salad, when accompanied with fresh, crusty Italian bread, can't make a full meal!

2 large tomatoes
1/4 red onion, cut into small, thin slices
2 tablespoons fresh basil, chopped
2 -3 tbs. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper

Cut the tomato into bit-sized chunks, and then simply toss everything together. Let it sit for about 30 minutes before you serve, so the salt will release some of the tomatoes' juices, and don't refrigerate -- tomatoes are so much better served at room temperature, and chilling them, can tend to make the tomatoes mealy.

If you like, you could add olives or capers to this salad as well.

If you happen to have some day-or-two day old left-over bread, cut it into cubes, and lightly toast it. When cooled, toss it into the salad, and let it absorb the oil and tomato juices -- this is called panzanella and is an old-fashioned Italian way of making sure that old tomatoes and old bread didn't go to waste.

Of course, cubes of fresh mozzarella cheese go beautifully with any tomato salad. And you could add grilled chicken or shrimp to this recipe and make a more substantial meal salad as well.

Mangia!

Roasted Red Peppers

This is one of my absolute favorite foods -- it's great as an antipasto, they are fabulous in salads, and can be used thousands of ways. The roasting really intensifies the flavor of the pepper and turns what is a good veggie, into a great veggie.

They can be roasted many different ways. Below are some easy methods.

1. If you have gas cooking, simply turn on a burner to medium and place the pepper in the middle of the grate and let each side char up nicely. Turn with tongs when each surface is about 50 blackened. When all surfaces are complete, place the pepper into a ziploc bag and close it up. Let the pepper rest for about 10 minutes, so the skin can blister off the pepper. Then peel it off, cut the pepper in half to remove the seeds, and serve how you'd like. You can also store the pepper in olive oil for up to two weeks.

2. You can also roast these in the broiler of your oven, whether gas or electric. Coat them lightly in olive oil, and place under the broiler -- check frequently and turn as they start to blacken up and then follow directions above.

3. You can also roast them on a gas or charcoal grill -- get your grill to med/high heat, and roast them till each side is sufficiently charred, and follow directions in #1 above.

Rice Pilaf salad

This is a recipe I made up purely by chance. I had a number of left-overs and such lying around that I knew would work well together and all I needed was something to bind them all together. I didn't have time to boil and cool pasta, so instead, I reached for a pouch of Uncle Ben's Rice Pilaf that cooks in the microwave in 90 seconds. I thought this would be a good clean up dinner that the family would tolerate, and instead everyone who ate it RAVED that it was one of the best meals I've ever made. I was speechless, but it's now going into the regular repetoire! It's great for a picnic meal, a take-along for a pot luck party, or as a quick main course on a busy evening.

2 pouches of Uncle Ben's Rice Pilaf, microwaveable type is easiest. (or any other brand or variety that you like best)
1/4 cup shredded parmigiana cheese
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1/2 tsp. of fresh cracked black pepper
1/2 cup chopped tomatoes
1/2 cup chopped chicken, turkey, beef, pork, shrimp, tofu . . . .whatever form of protein you'd like
1 cup chopped spinach leaves

Cook the rice for 60 seconds, rather and 90, put it into a large bowl, and add the EVOO, lemon and pepper (there's NO need to add salt -- the rice has plenty already.). When it cools to room temperature, which shouldn't be long, add everything else and toss thoroughly. You can also add whatever other veggies you'd like and have lying around -- the idea is to use this to clean up all the leftovers that don't quite make a new meal, but that you can't bear to throw out. If you think it still needs more acid upon tasting, either add more lemon juice, or some red wine vinegar.

Allow to sit for an hour or so, and then serve.

Voila!

Greek Style Orzo Salad

I have to thank my friend Kristin for this recipe -- she made it for me years ago and I've fully appropriated it into my regular routine both for our own meals, and for parties. It's a vegetarian delight, but can also be dressed up with chicken and seafood.

1 pound of orzo, cooked and cooled (you can really use any type of pasta that you like in a pasta salad, but because the flavors are Greek themed, I like to use the orzo to keep with the theme)
1 cup of diced tomatoes (if it's not summer and you can't get good fresh tomatoes, use grape tomatoes)
1 cucumber, cut in half lengthwise and then sliced thin (peeling isn't necessary, but if you don't like the peel, go ahead and get rid of it)
1/2 large red onion, finely chopped
1/3 cup extra virgin olive oil
1/3 cup red or white wine vinegar
1 tablespoon salt
1 teaspoon pepper
8 ounces of crumbled feta cheese (low fat varieties work nicely)
3 tablespoons of fresh dill, minced (dried dill is so poor of a substitute that it's not worth making this salad if you don't have fresh dill -- it's easily found in the produce aisle of most any supermarket these days)

Preparation couldn't be easier - you simple toss all the ingredients together with the cooked and cooled pasta. (Once the pasta is done, run it under cold water and toss in a bowl with the olive oil until you're ready to add all the other ingredients). Be sure to taste it when it's all mixed and add more seasoning, oil or vinegar if needed. It should suit your taste.

This will keep for at least a week in your fridge. It makes a great side-dish at a picnic or party, or can be a main course for lunch or dinner.

Moussaka ala Judy

As with many things I post, I make no pretense that this is the most authentic version of this dish, but it's the one I've developed while experimenting with many different recipes. It's a fabulous Greek dish that can be made with our without meat, can be a main dish or a side dish, and gets more delicious when reheated. As a bonus, it's also very easy to make and can be made days in advance.

1 large eggplant, sliced thin (I don't peel the eggplant in advance, but you can if you don't like the peel)
2 large cans of crushed tomatoes
1 medium red onion, diced
5 cloves of garlic, minced
2-3 tablespoons each of minced fresh basil, mint and flat leaf parsley (if you use dried, use 2 teaspoons each, but it really won't be nearly as good)
1 teaspoon fresh cracked black pepper
16 ounces of feta cheese, crumbled (low-fat varieties will work)
1 pound ground lamb, beef, chicken or turkey (optional -- lamb is really the best choice, beef is second. Chicken and turkey are distant thirds)
1/2 cup of bread crumbs (seasoned or plain)
1/4 cup of grated parmigiana cheese

In a large bowl, mix the crushed tomatoes, onion, garlic, herbs and pepper. There's no need to saute the onion and garlic in advance, though you can if you want to. I don't add any salt to this because the canned tomatoes usually are salty enough, and the cheese you'll add later is also very salty, but if you like food well seasoned, add a touch of salt.

On a cookie sheet, well-sprayed with non-stick cooking spray, lay the eggplant slices, spray the top with more non-stick cooking spray, and bake them for 10 minutes at 350 degrees, until they are slightly softened.

If you're going to add meat, saute it in a touch of olive oil and with a pinch of salt until it's cooked through.

Once the eggplant and meat are cooked, you can start assembling the moussaka.

Spray a baking dish with a good amount of non-stick cooking spray (or use olive oil if you'd like), and line the bottom with the tomato and herb mixture. Cover with a layer of eggplant, meat, feta cheese and more sauce, and repeat until you've used up all the eggplant, meat and cheese. Use all the feta on the inner layers.

On top of the last layer of eggplant, cover with the tomato sauce, and then sprinkle with bread crumbs and parmigiana cheese -- this will brown and crisp a bit as it bakes and make for a nice topping. (Should you be cooking for someone who can't eat any gluten, skip the breadcrumbs -- it'll still be delicious!)

Bake in a 350 degree oven for 45-55 minutes --until bubbling on the edges, and so hot in the middle that you can't stick your finger into the center for more than a second.

When done, let it sit for 5-10 minutes before serving.

Enjoy!

Carmelized onions

There is no end to what you can do with carmelized onions -- they are sweet and savory, can dress up most meats, can be used in appetizers, or as a delicious dressing for pasta. Once you have the technique down, the possibilities are limitless.

The three essential ingredients are yellow onions (NOT Vidalia or some other "sweet" onion, which end up being a bit too sweet and watery to achieve the right texture -- just regular old yellow onions), olive oil and salt. After that, you can dress them up as you see fit. I have some suggestions below, but these are just to get you started and pique your imagination.

To make about 1 cup of carmelized onions, follow these instructions:

In an oversized frying pan, or some sort of pan in which you have a large cooking surface and can saute, heat up 4 tablespoons of olive oil over medium heat.

Take four jumbo-sized yellow onions or 6 large ones, peel them, cut in half length-wise, and cut into 1/8 inch slices.

Pile these on top of the heated oil, and sprinkle with 1 tablespoon of salt.

Toss the onions so they are coated in salt and oil, and cover the pan. Turn the heat down to medium-low and let them sweat for 10-15 minutes, until the water releases from the onions, and they start to really cook down.

Then remove the lid, and turn the heat up ever so slightly, still keeping it below medium heat. Let them continue to cook, slowly evaporating the liquid, and every five minutes, toss them thoroughly. After about 30 minutes, perhaps longer, they will become nice and rich-golden brown. Be careful never to let them start to burn and crisp. If this starts to happen, lower the heat and be patient. This process is best described as low and slow -- you need to spend the time necessary to let the sugars really develop in the onions as they brown and soften. The finished consistency will resemble a good orange marmalade.

These onions, just as they are, make a delicious relish for beef, chicken, and pork. Indeed, nothing's better on a burger than a big helping of carmelized onions. You can dress them up a bit by adding some thyme, balsamic vinegar, lemon rind, and/or pepper. Really, the sky's the limit in terms of flavoring them up, but I urge restraint so that you don't overpower the taste of the carmelized onions themselves. They are delicious.

Other ideas for carmelized onions:

As a pizza topping -- skip the sauce and cover your crust with these onions and then sprinkle with your favorite cheese before baking -- gongonzola and gruyere are popular, but fontina would be delicious too.

As a topping for bruschetta.

As an appetizer -- get phyllo dough cups or puff pastry cups (both widely available in freezer sections of your grocery store), and put some carmelized onions in them. Top either with grated manchego cheese, or a piece of brie and some jam, and bake until the cheese melts. These will be a huge hit at your party.

As a pasta sauce -- toss cooked pasta with a little olive oil and a big helping of onions and grated cheese. Or toss them with pierogies -- it's a perfect compliment to the potatoes.

As an addition to mashed potatoes - swirl these into your potatoes (or on top of a baked potato) to make them extra savory.

Stuffing

1 large onion, diced
3 large stalks of celery, diced
1 stick of butter
1 16 oz. can of low-sodium chicken broth
2 loaves of potato bread (or whatever your favorite is for making stuffing)
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon tarragon
1 teaspoon salt
1 teaspoon pepper
6-8 oz. of roasted chestnuts, chopped into large-ish pieces (optional -- you can buy this at Trader Joes, Williams-Sonoma, or most other gourmet grocery stores).

The night before you want to make your stuffing, tear the bread up into small pieces and spread out in a large baking dish or over a few cookie sheets so that it gets a bit dry and stale.

The next morning, saute the onion, celery, herbs and spices in the stick of butter. Do not let the veggies brown -- just cook them for a good 10 minutes so they're really soft.

Pour the veggie/herb/butter mixture over the bread and mix thoroughly. Add just enough broth to make all the stuffing barely moist to the touch, but not wet or drippy.

Add the chestnuts, if desired.

Stuff as much of this into both cavities of the turkey as you can and put the rest in a lightly greased baking dish to heat in the oven.

If you don't like your stuffing cooked inside the turkey, you can cook it all in a baking dish -- will take about 30 minutes at 350 degrees to fully heat through and get a little crisp on top.

Enjoy!

Mashed Turnips

This is a Thanksgiving tradition from the German side of my family (Mom's side) -- I must admit that as a kid, I never tried these but when I finally did, I was SO sad about all the years I missed. I've made these for many people over the years, and while they weren't happy about having to try turnips, they became converts.

Here goes -- this recipe is enough for at least 8 servings:

Get three large turnips -- get the round ones that are light orange and purple-ish on the outside. Peel them, cut in to 1 inch cubes, and put them into a large pot, cover with water (there should be at least 3 inches of water over the top of the turnips, but more is fine too), and throw in 1 tablespoon of salt.

Take 3 medium sized potatoes (I like yukon gold best, but anything is fine), peel them, and throw them into the pot whole.

Bring this up to a boil, and boil on low heat for a full hour.

Drain the turnips and potatoes and shake out as much water as you can.

If you want REALLY smooth turnips, put the mixture through a ricer. If you don't mind a bit of texture, you can use a hand masher, or even better, a stand-mixer.

Add 1/2 stick of butter, 1/2 cup of milk, 1 teaspoon of fresh cracked black pepper, and blend or mash until you are happy with the texture.

Taste for seasoning and add more salt and pepper if needed -- but don't add salt at first -- the turnips and potatoes will have absorbed a good deal from the salted water. You may not need any more.

These can be made a day or two in advance and reheated either in a pot or microwave. If reheating in a pot, add a little bit of milk; if reheating in the microwave, stir after each minute to distribute heat throughout the whole dish.

Enjoy!

Roasted Brussel Sprouts

OK -- I know that a lot of you are thinking that I'm nuts -- a recipe for brussel sprouts -- but trust me, make them this way and even a lot of people who don't like them, will like these! And my toddlers just love them . . . .

First, you MUST use fresh brussel sprouts, never frozen. I can't stress this enough! Serve about 6-7 sprouts per person.

Wash them, trim off the bottoms, pull off withered or dirty leaves on the top, and cut in half.

Arrange on a non-stick baking sheet, with the cut side up.

Drizzle lightly with extra virgin olive oil, and sprinkle with salt and pepper.

Roast them in a 400 degree oven for about 30 minutes, until they get lightly brown on the top and bottom.

They will still be firm on the inside, and slightly carmelized on the outside, making them taste a little sweet and a little nutty.

Go ahead -- give them a try -- you might be surprised!