15 November 2018 One Minute Brownie in a Cup

One Minute Brownie in a Cup

November 15, 2018 By

This is a perfect little one minute brownie recipe for when you have sugar cravings but don’t want to wait 45 minutes to satisfy your sweet tooth.

Ingredients:

  • 1 Tbsp. all-purpose flour
  • 2 Tbsp. powdered milk
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. cocoa powder
  • 2 Tbsp. whole milk

Directions:

  1. In a small bowl, combine all the ingredients. Pour mixture in a microwaveable-safe mug and microwave for one minute.

Serves one.

Filed Under: American, Chocolate, Desserts Tagged With: , , ,
9 November 2018 Spicy Italian Sausage Pasta

Spicy Italian Sausage Pasta

November 9, 2018 By

Spicy Italian Sausage Pasta

A couple weeks ago, I visited the greatest little Italian deli and market in Hoboken, NJ called M & P Biancamano (check them out on Facebook). My girlfriend wanted to stop in as Biancamano is her last name and had wanted to visit for years but just hadn’t. The store is fantastic and my senses were on overload as soon as we walked in the door.  

The refrigerated case contained the makings of a feast. What caught my eye immediately was the fresh pasta, straight out of Italy, from a town near where the store’s owner’s family immigrated from. I took home the Fusilli Calabresi from I Sapori Del Vallo and the milkiest, softest, most melt-in-your-mouth fresh Mozzarella I’ve had. The cheese is made in house, every day using a very traditional method – it’s worth a visit to the store just for a taste of it.

M & P Biancamano

When I got home, I debated how to use the fabulous pasta and thought the yellow tomato sauce with lots of fresh basil I’d made with my own crop of tomatoes would be a suitable pairing. I also incorporated some heat with spicy Italian sausage meat that I sautéed until it had crispy bits in my cast iron pan – YUM! Any old marinara sauce could do, but fresh is best. I included my easy marinara recipe below which uses Roma tomatoes, but this recipe used yellow instead of red.

Ingredients:

  • 1 pound fresh pasta, ideally tubular like a fusilli or penne
  • 3 Tbsp. olive oil
  • 1 pound spicy Italian sausage, casings removed and torn into bite-size pieces
  • 1 ½ cups Basil Packed Marinara Sauce (or store-bought)
  • ½ tsp. each salt, pepper (can use red pepper flakes instead of pepper if you’d like more heat)
  • ½ cup freshly-grated Parmesan cheese

Directions:

  1. Fresh Pasta

    Cook pasta 1 minute less than recommended on the packaging (pasta will continue to cook in the sauce).

  2. In a large skillet over medium-high heat, warm the oil. Add the sausage pieces and cook until no longer pink, about 5 minutes, stirring occasionally. If the pan runs dry, add a drizzle of olive oil.
  3. Add the marinara sauce to the sausage and cook for 3 minutes, until the sauce has evaporated a bit and is thicker, stirring a few times.
  4. Add the pasta and cook for 2 minutes, tossing so the mixture doesn’t stick to the bottom of the skillet.
  5. Add the salt and pepper, stir to incorporate and turn off the heat.
  6. Serve with a grating of Parmesan. I served this dish right in the pan, family style.

Serves 4.

Filed Under: Entrees, Italian, Pasta, Pork
25 October 2018 Chocolate Pudding Cobbler

Chocolate Pudding Cobbler

October 25, 2018 By

I’m Canadian and one of our very typical home-style desserts is the beloved chocolate pudding cobbler. Think cakey cake and warm gooey chocolate pudding in one – divine! Kind of like a lava cake but in a pan that’s fail-proof and serves 6-8 people!

This recipe comes together super quickly and it’s best served with good quality vanilla ice cream which kind of melts into the pudding – decadent and comforting.

Cake Ingredients:

  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. butter, melted and cooled
  • 2 tsp. baking powder
  • 2/3 cup granulated sugar
  • ½ cup whole milk
  • 1 tsp. pure vanilla extract

Chocolate Pudding Ingredients:

  • 1 cup brown sugar
  • 1 cup water
  • 4 tbsp. cocoa powder

Cake Directions:

  1. In a medium bowl, combine the flour, salt, cocoa powder, baking powder and sugar. Add the milk, melted butter and vanilla and whisk to combine.

Chocolate Pudding Directions:

  1. Preheat oven to 350 degrees.
  2. Grease or coat in cooking spray am 8” x 8” baking pan. Add the cake batter.
  3. In a medium saucepan over medium-high heat, combine then bring to a boil the brown sugar, water and cocoa powder. Whisk to ensure a hot sauce, then gently pour over the cake batter.
  4. Bake for 30 minutes and serve warm with vanilla ice cream.

Cheers,

Veronique

Filed Under: Canadian, Chocolate, Desserts Tagged With: , ,
22 October 2018 Pesto and Roasted Zucchini Panini

Pesto and Roasted Zucchini Panini

October 22, 2018 By

We love panini at our home and try to make them for lunch every few weeks. My guy loves them loaded with meats like cold cuts or grilled chicken (here’s his blackened chicken version), and I think the vegetarian versions, like this Pesto and Roasted Zucchini Panini, are also fantastic.

We served this Pesto and Roasted Zucchini Panini with a side of roasted cauliflower tossed in a mixture of red wine vinegar/Parmesan and garlic and it was delish.

If you don’t have a panini press (it’s a great investment), you could use a grill pan and weight the panini down with another pan to ensure you get a great crisp bread exterior.

Ingredients:

  • 2 Ciabatta rolls
  • 1 Tbsp. olive oil
  • 1 Tbsp. vegetable oil
  • 1 medium zucchini, cut crosswise into ½-inch rounds
  • ⅓ cup basil pesto, homemade or store-bought
  • 1 ounce roasted red peppers, chopped
  • ¼ cup grated Parmesan cheese
  • ½ cup shredded Mozzarella cheese

Directions:

  1. Halve the rolls long ways/horizontally and rub the olive oil over the exterior.
  2. In a medium nonstick pan over medium-high heat, heat the vegetable oil. Add the zucchini rounds in an even layer and season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned. Turn off the heat.
  3. Spread the pesto on the inside of the rolls. Top the bottom pieces of the rolls with the zucchini rounds, roasted pepper, Parmesan and Mozzarella cheeses. Season with salt and pepper. Place the roll tops over the toppings.
  4. Heat a panini press or, alternatively, heat a tablespoon of vegetable oil in a grill pan over medium-high heat.
  5. Add the panini to the press and grill 5 minutes. If using the grill pan, make sure to use a second pan over the panini to press them down for a crisp exterior, about 2 minutes per side. Transfer the panini to a cutting board and carefully halve on an angle.

Makes two sandwiches.

Filed Under: American, Cheese, Entrees, Italian, Sandwiches, Vegetables, Vegetarian Tagged With: , , ,
4 October 2018 Quick and Easy Fish Stew

Quick and Easy Fish Stew

October 4, 2018 By

Cod StewThis is a 20-minute fish stew that simmers in a fragrant, rich and addictive coconut milk broth. This recipe comes together fast and I cook it in my large cast iron pan and serve it directly in the pan with perfectly-cook Jasmine rice. Very comforting dish!

Ingredients

  • 2 Tbsp. olive oil
  • ½ large onion, diced (I used a Spanish onion)
  • 2 cloves garlic, minced
  • ½ tsp. minced ginger root
  • 15-ounce can diced tomato
  • ½ cup coconut milk
  • ½ cup light sur cream
  • 2 Tbsp. tomato paste
  • 2 medium red bell pepper, sliced
  • 1 ½ pounds wild-caught cod (or other white flesh fish – striped bass, mahi mahi and haddock are good substitutes), cut into eight portions
  • ½ tsp. each salt and pepper
  • ½ tsp. red pepper flakes
  • 2 Tbsp. fresh cilantro, chopped

Directions

  1. Warm the oil in a large skillet over medium-high heat. Add onion, garlic and ginger and cook until fragrant, about 3 minutes.
  2. Add the diced tomato, coconut milk, sour cream and tomato paste and stir well to create a homogenous broth. Cook for 3 minutes, stirring occasionally.
  3. Add the peppers and the cod pieces. Season with salt, pepper and red pepper flakes. Cover the pan and simmer for 10-12 minutes, turning the fish carefully halfway through the cooking process. Turn off the heat and sprinkle the dish with cilantro. Serve with Jasmine rice.

Serves 4.

 

Inspired by this recipe.Cod Stew

Filed Under: Asian, Entrees, Fish, Thai Tagged With: , , , , ,
25 September 2018 Braised Beef Short Ribs

Braised Beef Short Ribs

September 25, 2018 By

Fall’s here and I’m now starting to crave slow braises and roasts. I enjoy the whole process – searing the meat, sautéing the vegetables, splashing wine and broth. Smelling the awesome aromas in the house as the short ribs or the roasts braise in the oven is truly intoxicating!

While I was visiting my favorite craft butcher, Denville Meat Shop (https://www.denvillemeatshop.com), last week, I saw amazing-looking short ribs and I knew they’d be perfect for dinner for the out-of-town company I was entertaining.

I serve these beauties and creamy mashed potatoes in casual bowls for a rustic look. I also love serving short ribs over creamy soft polenta also. Depends on the mood.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 tsp. each salt and pepper
  • 6 large bone-in beef short ribs
  • Large Spanish onion, diced
  • 3 large carrots, chopped
  • 1 pound Cremini mushrooms, sliced
  • 2 Tbsp. tomato paste
  • 3 cups dry red wine, like a Cabernet Sauvignon
  • 4 cups beef broth
  • 2 bay leaves
  • 1 Tbsp. fresh thyme

Directions:

  1. Preheat oven to 300 degrees.
  2. Over high heat, warm the oil in a large Dutch oven (I actually used two medium-sized ones).
  3. Sprinkle the salt and pepper all over the short ribs.
  4. Sear the ribs in the hot oil until browned, about 2 minutes on each side. Place the ribs on a plate.
  5. Lower the heat to medium-high, add the onion and carrots and cook for 5 minutes until slightly-browned, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes, until mushrooms have softened. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the pot (the fond). Add the bay leaves, the thyme and the seared short ribs to the pot then cover and place in the oven to braise for 4-6 hours. Check that the cooking liquid doesn’t seem dry every 30 minutes. If liquid seems low, add ½ cup more beef broth.

Makes 6 servings.

Cheers,

Veronique

Filed Under: American, Beef, Entrees Tagged With: , ,
12 September 2018 Shrimp, Avocado and Freekeh Bowl

Shrimp, Avocado and Freekeh Bowl

September 12, 2018 By

With all my traveling for work, I don’t always have time to grocery shop for weekday lunches. I haven’t posted one of my beloved “there’s nothing to eat in this house” recipes in a while, so he’s a good one that uses mostly pantry items that won’t require a trip to the grocery store.

These types of bowls are all the rave right now and for good reason – they’re delicious and so versatile! I like the start with a grain or pasta, this time I’m using freekeh, and add whatever staples you have on hand. Here’s I’m using sliced avocado, canned chickpeas (don’t hate), leftover pepper jack cheese, cranberries and shrimp I thawed from the freezer that I used blackening spices on. Drizzle my favorite dressing and I was good to go in the time it took to cook the freekeh!

For those not familiar with freekeh, it’s an ancient grain that’s long been recognized as a main ingredient in Middle Eastern and Mediterranean cooking. It’s nutty and has great texture and it’s perfect for grain bowls.

Ingredients:
• ½ cup cooked chickpeas
• 1 avocado, sliced
• ¾ cup of cooked freekeh, cooled
• 2 Tbsp. dried cranberries
• 6-8 large shrimp, sprinkled with blackening or Cajun seasoning and cooked for 4-5 minutes then cooled
• 2 ounces pepper jack cheese, cut into bit size pieces
• 4 Tbsp. Easy Greek Vinaigrette (or similar store-bought)

Directions:
Place all the items in a large bowl and coat with the dressing – enjoy!

Serves one very generously or two in more appropriate servings :).

Cheers,
Veronique

Filed Under: American, Cheese, Entrees, Pasta, Sides, Vegetables Tagged With: , , ,
7 September 2018 Ground Chicken Lettuce Wraps with Pickled Slaw

Ground Chicken Lettuce Wraps with Pickled Slaw

September 7, 2018 By

In celebration of September’s National Family Meals Month™, ShopRite launched a campaign aimed at bringing families together to the dinner table – one healthy meal at a time.

To kick off the celebration, ShopRite awarded the winner of its Family Meals Month Recipe Contest, which was held earlier this year and encouraged customers to submit their favorite healthy family meal recipes, at its Ramsey store on Monday, August 27.

Hawthorne resident Erin Fallon, who shops at the Ramsey store, is the grand prize winner of the contest and was onsite to receive her prize of a $2,500 gift card.

Here’s Erin’s winning “Ground Chicken Lettuce Wraps” recipe for you to try at home.

Pickled Slaw Ingredients:

  • 1 cup rice wine vinegar
  • ½ cup sugar
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon celery seed
  • ¼ head red cabbage, shredded
  • 1 cucumber, thinly sliced

Ground Chicken Ingredients:

  • 1 large carrot, shredded
  • 1 tablespoon coconut oil
  • ½ small onion, grated
  • ½ teaspoon minced garlic
  • 1 pound lean ground chicken
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • ¼ cup chopped cilantro
  • 1 head Boston lettuce

Pickled Slaw Directions:

  1. Combine vinegar, sugar and honey in a saucepan and bring to a boil. Mix and remove from heat. Add salt, pepper and celery seed and add vegetables to hot liquid, mix well. Place in large resealable plastic bag and refrigerate at least 1 hour.

Ground Chicken Directions:

  1. Heat the oil in a large pan over medium heat. Add onion and garlic, cook for 1 minute. Add ground chicken, salt, pepper, allspice and ginger, soy sauce and honey, cooking over medium heat. When most of the liquid evaporates or it reaches an internal temperature of 165°F, it’s done. Remove from heat and mix in cilantro.
  2. Separate and wash lettuce leaves. Serve chicken and slaw inside lettuce cups. 

Serves 4.

Filed Under: Asian, Chicken, Entrees, Sandwiches Tagged With: , ,
4 August 2018 Eat with Dan Easy Strawberry Jam

Eat with Dan Easy Strawberry Jam

August 4, 2018 By

Oh how I want to make my own strawberry jam. I’ve taken classes on canning and I’m still uncomfortable with the whole process. Will my jars be airtight? Did I sanitize the jars long enough? Will I poison everyone around me with contaminated canned food? All questions that I ask myself when I’m tempted to try canning.

Photo by Danny Chin

Last week, I took my foodie brother Danny Chin, of Eat with Dan, to brunch and he surprised me on HIS birthday with homemade strawberry jam. What a guy! He told me the process of making the jam is simple and I shouldn’t be intimidated. The key to success to good strawberry jam according to Danny? “Pick ripe strawberries that have that bright strawberry flavor”. We both pick our berries at the amazing Donaldson Farms in Hackettstown, NJ – the place is gorgeous and its produce is outstanding.

This delicious jam is bursting with strawberry flavors and isn’t too sweet. It requires no candy thermometer or expensive equipment. It’s perfect on a hot English muffin.

Connect with Eat with Dan

Have I mentioned that Danny’s a very talented photographer specializing in fashion and food? For amazing, drool-worthy food photography, do yourself a favor and follow Danny on Facebook, on Twitter and on Instagram.

Ingredients:

  • 2 quarts ripe strawberries
  • 1 1.75-ounce box SURE-JELL Fruit Pectin
  • ½ tsp. butter
  • 7 cups granulated sugar, measured into separate bowl

Directions:

  1. Bring large pot/canner half full of water to a boil over high heat.
  2. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan on the heat. Let stand in hot water until ready to use. Drain well before filling.
  3. Destem and crush strawberries thoroughly. Place exactly 5 cups of crushed strawberries into 6- or 8-quart pot. Add the pectin to the berries in pot and stir to combine. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim any foam with metal spoon. 

    English Muffin with Jam

  4. Immediately ladle the mixture into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Carefully lower jars into the pot of boiling water or canner. Important: Water must cover jars by 1 to 2 inches – add boiling water to the pot if needed. Cover the pot and bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely.
  5. After jars cool, check seals by pressing middle of lids with finger – If the lids spring back, lids are not sealed and refrigeration is necessary (up to a month).

Note: you can expect properly-sealed jars of jam to last about two years when stored in a cool, dry place. Once opened, keep your homemade jam in the refrigerator for up to a month.

Yields about eight (1-cup) jars.

Recipe based on this.

Filed Under: American, Breakfast, Desserts, Fruits, Sides Tagged With: , , , , ,
3 August 2018 Chocolate French Silk Pie

Chocolate French Silk Pie

August 3, 2018 By

Growing up, I’d always ask for chocolate silk pie for my birthday. I much preferred it over cakes and my love for pie started around that time. My grandma made the best super tall chocolate silk pie and I wish I could have a slice of it just one more time.

I have my old standard Mile High Chocolate Cream Pie recipe (https://www.foodandwinechickie.com/2012/01/16/mile-high-chocolate-cream-pie) that produces this light and velvety pie but I thought I’d go a different route to see if I could get a better result and tried the below. It was really creamy and light with big chocolate flavors boosted by the espresso powder.

If you want to go with a store-bought pie crust, that’s perfectly fine. The recipe below yields two 9” pie crusts that freeze well, so I typically use one and freeze one.

INGREDIENTS:

For the Filling

  • 1 cup butter, soften
  • 1 ½ cups granulated sugar
  • 4 ounces unsweetened chocolate, melted and slightly cooled
  • 2 tsp. pure vanilla extract
  • ¼ tsp. instant espresso/coffee powder
  • 2 Tbsp. Dutch-processed cocoa powder
  • 4 large eggs
  • 2 cups heavy cream, whipped
  • Chocolate shavings or curls (optional)

DIRECTIONS:

  1. Preheat oven to 400F.
  2. Place a pie crust in a 9” pie plate, embellish the edges and dock the dough by piercing with a fork several times around the bottom and sides to prevent the crust from bubbling or puffing up while baking. Add a piece of parchment paper over the crust and fill with dried beans/pie weights (I use beans that I cool after baking and store in a zip top baggies for the next pie). Bake in the bottom third of the oven for 15 minutes. Remove the parchment/dried beans and return to the oven for 10 more minutes, or until the crust is lightly golden. Let the crust cool completely on a wire rack before adding the filling – don’t be tempted to add the filling until the crust is cooled, it’ll be a mess and won’t work or set correctly.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, scraping the bowl with a rubber spatula a couple of times to ensure all is well-incorporated.
  4. With the mixer running at low speed, pour the cooled melted chocolate into the butter mixture. Add the vanilla, the espresso powder and the cocoa powder. Scrape down the bowl again to fully combine.
  5. Add the eggs one at a time, beating for 3 minutes after each addition (12 minutes total) at a high speed. Mixing for 12 minutes is crucial to getting a light and silky texture.
  6. Add the filling to the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days prior to serving.
  7. Top the pie with whipped cream and chocolate shavings or curls (if using).

RECIPE NOTES:

Consuming raw or undercooked eggs may increase your risk of food borne illness, especially if you have a medical condition.

Serves 8.

Inspired by this recipe.

Filed Under: American, Canadian, Chocolate, Desserts Tagged With: , , , ,
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