Classic Christmas Simplified

I was contemplating what to write about this holiday season and again thought of how lucky I am. Not only do I have my health, my amazing daughter, but every day I get to wake up and do what I love. I am creating recipes, creating parties or writing about it. I also think about all of the amazing chefs that I have had the pleasure of cooking with, all of the diverse kitchens I have cooked in and all of the holiday meals that I have created and co-created. I am so incredibly blessed! When I was thinking of what recipes to share in this column I thought that the greatest gift I could give anyone is the gift of time. I have taken a few classic Christmas dishes and added a few twists, but simplified them. This means extra time to enjoy the truest holiday moments with those you love. Peace and joy to all this season and always!

Prime Rib Roast

5 pound Prime Rib roast

Salt/pepper

Place the meat, fat side up in a roasting pan. Season with salt and pepper. Pre-heat oven to 450. Roast for 15 minutes then reduce oven to 325. Allow 2 hours for rare (140 degrees on a meat thermometer) 3 hours for Medium (160 on a meat thermometer) or 3 1/2 hours for well done (170 on a meat thermometer)

Yorkshire Pudding

2 eggs

Pinch salt

1cup flour

1-cup milk

1/2-cup meat drippings

Beat eggs and salt until very thick. Add flour and milk on high speed. Let stand for one hour. Using a 12-piece muffin tin place a teaspoon of drippings in each cup cake mold. Pour to 1/2 full with batter. Place in preheated 450 ovens for about 20 minutes.

Simple Horseradish Sauce

2 cups sour Cream

3 tablespoons Dijon mustard

3 cloves garlic (finely chopped)

3- 10 tablespoons prepared horseradish

(It is to taste. I like a lot!)

Combine all ingredients in a small bowl. Let stand a few hours or overnight.

Green Beans with Ginger, Garlic and Red Pepper

2 pounds green beans, cleaned & trimmed

2 red peppers, thinly sliced

2 tablespoons olive oil

4 cloves garlic, peeled and finely chopped

1 inch ginger, peeled and finely chopped

Salt and pepper to taste

In a large skillet, heat the oil over medium high heat. Add garlic and ginger, sautéing quickly until lightly browned, about 3 minutes. Add the red peppers and green beans and sauté until tender about 8 minutes. Salt and pepper to taste and serve.

Sweet Potato Puree

6 large sweet potatoes, peeled and cut into I-inch pieces

1/2-cup milk

1/2 cup orange juice

2 inches ginger, finely chopped

3-tablespoon butter

Pinch kosher salt and fresh ground pepper

In a large soup pan cover potatoes with water and bring to a boil. Cook until tender about 30 minutes. Drain and put in food processor. Add milk, OJ, butter and ginger and puree. Season with salt and pepper.

Cranberry-Chipolte Compote

(Makes about 1 quart)

1-tablespoon olive oil

3 med. Fuji apples

3 med D’Anjou pears

(Both peeled and cut into 1/4 inch pieces

1/2 cup dried cranberries

1/4 cup grand Marnier

1-pound fresh cranberries

4-oz chipolte peppers (canned in adobo) chopped fine

3-tablespoon ground cinnamon

1/2-cup sugar

1/2-cup dark brown sugar

Zest from one orange

1/2-cup fresh orange juice

1-teaspoon nutmeg

1/4-cup grand mariner

Heat oil in med. skillet over Ed-high heat. Sauté pears, apples & dried cranberries until soft. (3-5 minuets)

Add grand mariner and deglaze pan. Add fresh cranberries, chipolatas, cinnamon, sugars, zest and O.J. Stir and simmer for 40-45 min (until it begins to thicken.

Add nutmeg and Grand mariner; mix well

Refrigerate for 24 hours.

My Sister-in-Law's Great-Aunt's Cranberry Salad

(Joy’s Purple Stuff)

5 packages fresh or frozen cranberries

3-20 oz. cans chunk pineapple, retain juice

2 cups walnuts

Sugar to taste (approximately 1 to 2 cups)

In a blender or food processor, first cut the cranberries into coarse

pieces and place in mixing bowl. Repeat with the pineapple and then

the walnuts. Mix.

Stir in 1-cup sugar and gradually add more to taste. You need less

Sugar if you are letting the salad sit for a while and more if you

Are serving within several hours. It will keep for several days in

The refrigerator.

Serves 10-12

Chocolate Yule Log Cake

This is a very traditional Christmas cake usually made in Europe for Christmas Eve. Considering the lovely presentation it is pretty simple to make. Remember that butter cream is like glue so you can hide a multitude of cracks and mistakes.

Cake:

6 eggs, separated

1-cup sugar, divided

1/3 cup cocoa powder

1/3-cup cake flour

1/4-teaspoon salt

1/2 teaspoon cream of tarter

Filling:

2 cups heavy whipping cream

1 cup white chocolate, chopped

1/4-cup sugar

2 tablespoons vanilla

Chocolate Butter Cream Frosting:

1-cup butter, softened

1-cup coco powder

4 egg yolks

3-4 cups powder sugar

2-teaspoon vanilla

2 tablespoons milk

For Cake:

Preheat oven to 350 degrees. Spray a 13-inch x 9-inch jellyroll pan with baker’s joy and then line it with parchment paper and spray again.

Beat the egg yolks and 1/2-cup sugar in a bowl and beat until it thickens enough to leave a trail. Then whisk the cocoa, flour and salt and gradually fold into the egg yolks.

Beat the egg whites until foamy. Add thee cream of tartar; beat until soft peaks form. Gradually add 1/2 cup sugar beating on high speed until stiff peaks form. . Add one-fourth to the egg yolks and fold in, then add the rest of the egg whites and fold in carefully.

Pour into the jellyroll pan and spread evenly all over the pan, right up to the edges and into the corners. Bake at 350 for about 20 minutes until firm to the touch and the cake springs back when pressed.

Turn the cake out on to a linen towel dusted with powdered sugar. Peel off parchment paper. Carefully roll up in the towel, starting with a short side. Cool on a wire rack.

Filling:

Break up the chocolate in to small pieces then put it and 1/4-cup cream into a saucepan. Heat slowly, stirring continuously until the chocolate melts. Put it to one side to cool to room temperature.

Whip the remaining cream and vanilla until it reaches the soft peaks stage then fold it into the cooled chocolate mixture. Chill. Unroll cooled cake and Spread over cake to 1/2 inch of each side. Re-roll cake. Be gentle, but don’t worry if it cracks…that’s why we have butter cream frosting!

Butter Cream Frosting:

In a large mixing bowl mix all of frosting ingredients together. Frost cake. Using a fork make lines to imitate tree bark.

Pumpkin Buche de Noel

3 eggs

1-cup sugar

2/3 cup pumpkin puree

Juice of one lemon

3/4-cup flour

1-teaspoon baking powder

2 teaspoons cinnamon

1/2-teaspoon salt

1 cup chopped pecans

Filling:

1 cup powdered sugar

1-cup cream cheese

4 tablespoons butter

1/2 tsp. vanilla

For the cake:

Beat eggs on high speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Set aside. Stir together the flour, baking powder, cinnamon and salt. Fold into pumpkin mixture. Spread on greased and floured 10x15 sheet cake pan. Top with pecans. Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll and let cool. Combine powdered sugar, cream cheese, butter and vanilla. Unroll cake; spread on filling and roll back up. Sprinkle with Powder sugar. Keep refrigerated.

How To Flambé

By the time my parents were entertaining in the 1970’s flambé desserts were passé. To the horror of my mother and the delight of us kids my dad would insist on doing his Cherries Jubilee. We would excitedly gather as the suspense built and the flames would fly and we would all giggle! In the food world everything old is new and as far as trends go the art of flambé is hot once again.

The Term Flambé (Flahm-BAY) is a French word meaning to pour liquor over food and light it in order to burn off the alcohol and impart the flavor of the liquor to the food. It is done with dramatic effect richly flavoring the food. Traditionally it is Crepes Suzette, Cherries Jubilee and Bananas Foster. Chefs have been playing with the concept of setting fire to liquor to include sauces for meats and vegetables as well.

You must use extreme caution here, you will be dealing with a liquid that is on fire; do not carry the dish while flaming, this is best done on a side board away from your guests or sometimes for less formal events I will invite them in the kitchen to watch me play with fire.

In selecting a liqueur to use for a flambé, choose a liqueur that is at least 80 proof so the flames will last long enough to flavor the food. While any 80 proof liqueur may be used, you will need to pick one that the flavor will be adding something to the dish that you are flambéing.

To start you must heat the liquor. It must be heated until just warm, and is done when you see billows rise from the liquid. Do not overheat your liqueur, or the alcohol will evaporate, and it will not catch the flame. To warm your liqueur, place the amount needed for your recipe in a tiny saucepan. Now place the saucepan on the stove under low heat. Once you can see the billows rising from the liqueur, ignite the billows in the saucepan. Ignite with a long fireplace type of match or lighter. They will only ignite if the alcohol is warm enough or the alcohol has not evaporated. Now carefully pour it over the hot food. I will once again stress the importance of extreme caution. Watch out for hair clothes. I know from experience that watches and bracelets can heat up causing the skin to burn. It can be fun to share with the kids, but keep at a safe distance never near or touching the flame. Play with my Grand Marnier crepes (loosely based on traditional crepes Suzette) you can add so many fruit flavors and I have even added mini chocolate chips to the crepes and replaced the grand Marnier for a hazelnut or raspberry liqueur. I have included a popular pasta dish that is spicy and rich and always a crowd pleaser. First my dad’s cherries jubilee that should serve eight (yeah, right!) It can easily be doubled, but once again be careful. Enjoy the drama and intense flavor of Flambé. Next week the lost art of Fondue!

Jack’s Cherries Jubilee

1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)

1/2 teaspoon finely grated orange zest

1 cup orange juice

1 cup brandy, divided

1 teaspoon almond extract

1-quart premium vanilla ice cream

Bring cherries orange juice and zest to simmer in a 12-inch skillet. Add 1/2 cup of the brandy; simmer to blend and concentrate flavors, 3 to 5 minutes. Remove from heat. Stir in almond extract; pour in remaining brandy. Carefully ignite to burn off alcohol. In each of eight bowls, put 1/2-cup scoop of ice cream and spoon sauce over ice cream.

Grand Marnier Crepes

4 eggs

3 tablespoons flour

3 tablespoons milk

1 pinch of salt

1- teaspoon vanilla

1-tablespoon water

2 tablespoons butter

Beat the eggs, flour, milk salt, vanilla and water to the consistency of heavy cream. Heat in a frying pan or crepe pan with 2 tablespoons of butter. Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving. After one minute, turn the pancake upside down, and then turn it again, until it is golden brown. Fold the crepe in half, and fold again to form a triangle. Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick.

Grand Marnier Sauce

8 ounces Grand Marnier

1/4 pound butter

To make the sauce, melt the butter in a large frying pan. When it begins to bubble, pour in 6 ounces of Grand Marnier. When the mixture is warm, carefully flame the liqueur. Then plunge the folded crepes/pancakes into the warm sauce. Turn them, and add the remaining 2 ounces of blended liqueurs. When the fire dies down again, they are ready to serve. Garnish with thin strips of orange zest.

Red Hot Pasta Flambé

1/2-cup vodka

1 tablespoon crushed red pepper flakes (or to taste)

2 cups Marinara Sauce

1/2 stick butter

3/4 cup half and half

Fresh basil, coarsely chopped

Fresh ground pepper

12 oz pasta of your choice

Parmesan Cheese

Soak the crushed pepper in the vodka for 1 hour. In a large pot bring salted water to a boil add pasta and cook until andante about 10 minutes. Meanwhile heat vodka mixture a large skillet over low heat. When hot light it with a match. Be very careful it will really flame. Add the butter, half and half and marinara sauce. Bring to a light boil. Drain the pasta and add to the sauce and coat well Sprinkle with basil, pepper and Parmesan cheese. Serve at once.

Back To The Kitchen: Mydailyfind.com

Back To The Kitchen: Mydailyfind.com

Mydailyfind.com

Hi there-
I will be giving more attention to this blog soon, but in the meantime check out http://www.mydailyfind.com/food/recipes-food for new recipes like the ones below and
http://www.mydailyfind.com/food/the-weekend-cocktail.

The end of fig season

While at the open-air market this week much to my surprise and delight there were an abundance of figs. It is almost the end of the season so go out and grab them quick! My daughter was so excited that she made me buy more than I thought I could use in a week. Her enthusiasm was so intoxicating that we raced all the way around to the back of the market to get prosciutto then round again to get goat cheese. We drove to the park and feasted. We went home and for dinner I tossed figs with mixed greens and chicken with a maple syrup balsamic dressing. Then we devoured the rest over vanilla bean ice cream! Figs are an odd fruit. The season for fresh figs is very short. Thankfully they are available dried year round. When I first moved to L.A and finding my way in the culinary world I had a neighbor who was an avid gardener. This time of year he would bring me buckets of these little gems and I had not a clue what to do with them. I called every foodie that I knew and got very little support. I started playing and creating. Figs became a part of my late summer menus. Because they are so festinating to look at I often use them whole as displays on my tables. Then I have lots around to create more wonderful dishes! So I say hurry up to the open-air market, the grocery store and grab some figs and make some of these recipes your own!


Fig and Orange Chicken
This is one of my most popular chicken dishes! It is so simple and is really a one-meal dish.

1 red onion, coarsely chopped
1/2-cup currants
10 Black Mission figs or 8 of the larger, amber-colored Calimyrna figs, cut into halves
1 1/2 cups orange juice
4 teaspoons Worcestershire sauce,
1-tablespoon curry powder
1-tablespoon soy sauce
4 cloves garlic, finely chopped
3 pounds chicken pieces or 6 boneless breasts
10 New potatoes, quartered
4 carrots, sliced
Salt and pepper to taste


Place washed chicken, carrots and potatoes in Pyrex or roasting pan. In a medium bowl mix the rest of the ingredients. Pour over chicken and bake at 400 for 35-40 minutes basting at least twice during cooking.


Fettuccine with Figs and Pancetta
I love the sweet savory flavors in this pasta. The rosemary gives it a beautiful finish.

1 cup pancetta, finely chopped
1 small red onion, finely chopped
4 garlic cloves, finely chopped
1 sprig rosemary, finely chopped
2 tablespoons olive oil
1/2 cup dry white wine
1-cup chicken stock
3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise
2 tablespoons parsley, finely chopped
Juice of one lemon
1-pound fettuccine


In a large sauté pan heat oil. Add pancetta and sauté for 2 minutes. Add the onion, garlic and rosemary and sauté for 5 minutes longer. Stir in wine and bring to a boil, stirring occasionally. Remove from heat and stir in stock, figs, parsley, half of pancetta, and lemon juice.
Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2-cup cooking water, and then drain pasta in a colander.
Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.
Serve pasta with the remaining pancetta and freshly shaved Parmesan on top.

Cranberry Fig Chutney
2 cups cranberries
2 cups Calimyrna figs, sliced
1 red onion, chopped
2 inches ginger minced,
1 cup packed brown sugar
1-cup water
1/3-cup balsamic vinegar
Juice of one lemon
1/2-teaspoon salt
1/4 teaspoon coarsely ground black pepper

Combine all ingredients. Heat to boiling over high heat. Reduce heat and simmer, stirring occasionally, 30 minutes.
Chill in the refrigerator about 4 hours or up to 2 days.

Fig and Pecan Muffins


1-cup flour
1/2-cup whole-wheat flour
1/2-cup oat bran
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1-teaspoon baking soda
1/2-teaspoon salt
2 cups dried Black Mission figs, chopped
1-cup pecans, chopped
1/2 cup (packed) golden brown sugar
1/3-cup canola oil
2 large eggs
1 1/4 cups buttermilk
1-tablespoon vanilla extract
1 zest of one small lemon


Preheat oven to 400°. Line 12 muffin cups with paper liners. Spray liners with Bakers Joy. Whisk first 8 dry ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
Bake muffins until browned on top and tester inserted into center comes out clean, about 20 minutes. Cool on rack.

Oatmeal Cookies with figs and Cranberries

These are really a traditional, rich, buttery cookie. The figs and cranberries give it a classy twist.
1 3/4 cup flour
3/4-cup baking soda
3/4-cup baking powder
1/2-tablespoon salt
1-teaspoon cinnamon
1/2-teaspoon nutmeg
2 sticks butter
1/4-cup sugar
1 1/2 cup brown sugar
2 eggs
3 teaspoons vanilla
3 1/2 cups old-fashioned oats
1cup-dried cranberries, chopped
1 cup dried figs, chopped

Pre-heat the oven to 350. In a large mixing bowl beat the butter, sugars, eggs and vanilla on medium speed until light and fluffy. In another bowl whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Add to the butter mixture until blended and smooth. Add oats and fruit. Spray cookie sheets with bakers joy and drop a tablespoon of dough spacing about 3 inches apart. Bake until lightly brown and firm about 10 minutes. Cool on racks.

Really Odd Fruits

When I first came to L.A. the most exotic fruits I knew of were passion fruit and mangos. It is always a joy for me to wander around the market with a produce expert and learn of new fruits to play with. Some new things can be rather intimidating like the cactus pear. I picked it up in puzzlement and the produce man took it from me and showed me how to cut it and gave me a taste right there. Just cut the top and bottom off and then make a single slice from top to bottom and peel back the thick purple or pale green skin to reveal the luscious fuchsia or yellow fruit. Star fruit gets its name because when it is sliced it looks like a star. Gaining popularity this sweet fruit is both a pleasure to eat as well as adding beauty to a presentation. Quince is a fruit that has been in favor for many centuries. The fruit, being dedicated to Venus, was regarded as the symbol of Love and Happiness. Quinces sent as presents, or shared by a newly married couple, were tokens of love. They can be used in any recipes as pears or apples. They are inedible in there raw form and they must be cooked to bring out the sweet aromatic flavor. So play with these slightly odd fruits in salads, salsa with meats and fish and bring some newness to your meals.

Pomegranate and Quince Chicken Salad

4 Poached or Grilled Chicken Breasts

1-cup pomegranate juice

1/2-cup rice vinegar

1/4 cup lemon juice

3/4-cup olive oil

6 cups mixed baby greens

1/2 cup pomegranate, seeds

1/2-cup poached quince* see pound cake recipe to poach quince*

In a small saucepot reduce pomegranate juice by 1/2 until syrupy.

Allow pomegranate juice to cool and place in a stainless steel bowl.

Whisk in rice vinegar, lemon juice Slowly add in olive oil. Adjust seasoning. In a bowl mix greens, pomegranate seeds and vanilla poached quince. Toss with a little vinaigrette. Place salad in the center of a large plate. Slice Chicken breasts and arrange on top. Drizzle a little vinaigrette around and serve.

Grilled Salmon and Star Fruit Salad

1 1/2 pounds Salmon fillet, cut into 4 pieces

2 star fruit, cut crosswise into 1/4-inch thick slices

8 cups torn mixed baby greens

1 cucumber, peeled, halved lengthwise and thinly sliced

3 green onions, sliced

1/2-cup balsamic vinegar

3 tablespoons Dijon mustard

3 cloves garlic, minced

1-teaspoon thyme

1 1/2 cups olive oil

Salt & pepper to taste

In a small jar mix together balsamic, Dijon, garlic, thyme and oil. Shake well.

Arrange the salmon on a lightly oiled grilling tray or broiler pan. Place 1/4 cup of the dressing in a small bowl. Brush some dressing over the fish. Grill or broil, uncovered, for 5 minutes. Turn the fish and arrange the star fruit alongside it on the grilling tray. Brush the fish and star fruit lightly with the dressing. Return to the grill. Cook for 3 to 6 minutes longer, or until the fish flakes easily with a fork.

Combine the lettuce and cucumber in a large salad bowl. Add the remaining dressing and toss to coat well. Divide the salad evenly among 4 dinner plates. Place 1 piece of salmon on the center of each salad. Arrange the star fruit slices around each salad plate. Sprinkle with green onions.

Shrimp and Cactus Pear Cocktail

2 lbs. Shrimp, steamed

3 cactus pears, chopped

1 large red onion, diced

1 red pepper, diced

1 cucumber

1 small jalapeno pepper, minced

1 sprig parsley, chopped

Pinch salt and pepper

Juice of 3 limes

4 tablespoons canola oil

Ever so gently toss all ingredients. Chill overnight. Great served in an over sized martini or margarita glass.

Quince Pound Cake

2 medium quinces

2 cups water

3/4-cup sugar

1/2-cup honey

2 teaspoons lemon juice

1/2-teaspoon cinnamon

1 3/4 cups flour

1/4-teaspoon cinnamon

1/4-teaspoon salt

1 stick butter, softened

1 1/2 cups sugar

4 large eggs

1/2-cup heavy cream

1-teaspoon vanilla

To poach the Quince:

Peel, quarter, and core quinces. Cut quarters crosswise into 1/8-inch-thick slices. In a 3-quart heavy saucepan bring quince, water, sugar, honey, lemon juice, and cinnamon to a boil. Reduce heat and simmer mixture, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange). Drain quince in a large sieve and transfer to paper towels. Pat quince dry and cool. Chill quince, covered, at least 1 hour.

For the pound cake:

Preheat oven to 350°F. Spray a loaf pan with bakers joy.

Into a bowl whisk together flour, cinnamon, and salt. In another bowl with an electric mixer beat together butter and sugar until combined well. Add yolk and whole eggs, 1 at a time, to butter mixture, beating well after each addition. Beat in half of flour mixture and all of cream until just combined. Add remaining flour mixture and vanilla, beating until just combined. Fold quince slices into batter until combined well and spread batter evenly in pan. Bake cake in middle of oven 1 1/4 hours, or until a tester comes out clean, and cool in pan on a rack 20 minutes. Turn cake out onto rack and cool completely.

Zucchini

I am part of a team of parents that tends to the garden at my daughter’s school over the summer. I got this message from our master gardener “The garden looks beautiful. Please be sure to look for any produce that is ready to harvest. We need to pick the ripe fruit so that the plants will keep producing. Lift the tomato plants and check the beans in the beds as well as on the tipi. Please enjoy whatever you pick.” What a difference a week makes! The plants were overflowing with beautiful vegetables! I filled my basket with summer squash, tomatoes, beans, snap peas and some of the biggest zucchini I have ever seen! Growing up my dad would grow vegetables and we always had zucchini coming out of our ears! As I was picking I got to thinking I could make zucchini soup, zucchini bread, and zucchini lasagna! Thanks to the edible schoolyard I have turned into my mother! Zucchini Pie anyone?

Curry Zucchini Soup

2 pounds zucchini, diced

6 green onions, sliced

4 cups vegetable or chicken stock

2 tablespoons butter or olive oil

1 ½ teaspoon salt

½ teaspoon turmeric

¼ teaspoon cayenne pepper

Salt to taste

In a large stockpot Sautee the Zucchini and green onions for 5 minutes, Add the remaining ingredients, Simmer for ½ hour. Puree in batches and return to the pan and heat through.

Stuffed Zucchini

4 medium zucchini, halved lengthwise

1-tablespoon olive oil

1 medium onion, coarsely chopped

4 cloves garlic, chopped

10 button mushrooms, finely chopped

Freshly ground pepper

2 cups spinach, coarsely chopped

9 ounces feta cheese, crumbled

1 pint grape or cherry tomatoes, halved

Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside. Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven. Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, mushrooms and garlic, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta, spinach and tomatoes. Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.

Vegetable Kebabs

2 zucchini, cut into 2" chunks

2 yellow squash, cut into 2" chunks

8 ounces fresh mushrooms, cleaned

2 red and green bell peppers cut into 2" chunks

2 medium red onions cut into wedges

2 ears sweet corn, cut into 2" chunks

16 whole cherry tomatoes

8 ounces teriyaki sauce

Wash vegetables except mushrooms. Brush mushrooms clean. Cut vegetables to size according to recipe. Thread vegetables onto skewers. (If using wood skewers make sure you soak them) Place on grill over medium-hot heat. Grill 20 minutes or until tender turning frequently.

Noni’s Zucchini Lasagna

3 pounds zucchini, scrubbed


5 cups tomato sauce

2-pounds ricotta cheese

4 eggs, lightly beaten


2 Tablespoons parsley, chopped


1/2 teaspoon each dried oregano, basil and nutmeg


Salt & pepper to taste


1 cup grated Parmesan or Romano cheese


1-pound mozzarella cheese, coarsely grated



Slice zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towels. Combine ricotta, eggs, parsley, seasoning and half of the Parmesan cheese in a bowl. Set aside. In a 9x13 pan, spoon a thin layer of tomato sauce. Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and top with remaining ricotta mixture. Top with remaining mozzarella and parmesan.

Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 10 minutes before cutting.

Grandma Kay’s Zucchini Bread

1-cup vegetable oil

1-cup brown sugar

3 eggs

1-tablespoon pure vanilla extract

2 cups grated zucchini

3 cups flour

1-teaspoon cinnamon

1teaspoon salt

1-teaspoon baking powder

1/2-teaspoon baking soda

1 cup coarsely chopped walnuts

1-cup raisins or dried cranberries

Preheat the oven to 325Oil 2 5 x 9 loaf pans. In a large bowl, combine the oil and brown sugar. Add the eggs, one at a time, beating after every addition. Stir in the vanilla and zucchini. In a smaller bowl, sift together flour, cinnamon, salt, baking powder and soda. Stir the dry ingredients into the oil and the egg mixture until just moistened. Fold in the raisins and walnuts. Spoon batter into the prepared loaf pans.

Bake for about one hour, until a knife in the center comes out clean.

Zucchini Pie

8 cups zucchini, sliced and cut in half

1-cup sugar

2/3 cup lemon juice

1 tablespoon lemon zest

1-tablespoon cinnamon

In a saucepan cook sliced zucchini, sugar, lemon juice, and cinnamon until zucchini is tender. About 10 minutes

CRUST:

4 cups flour

2 cups sugar

1/2-teaspoon salt

1 1/2 cups butter

Mix together the flour, sugar, salt, and butter until crumbly. Pat 1/2 crust mix into 9x13 pan. Bake 10 minutes at 375 degrees. Add 1/2-cup crust mix to hot cooked zucchini mix; cool.

Pour over baked crust. Add 1-teaspoon cinnamon to remaining crust mix. Spread over zucchini filling. Bake at 375 degrees for 35 minutes; cool. Cut into squares.

Back To School Lunches

As the summer comes to an end and the fist day of school is here I once again ask that age old question “What the heck to feed my kid?” I love to create fun healthy lunches that she will devour, but in truth I can not tell you how many times I have dug through her back pack only to find smooched sandwiches and half eaten pieces of fruit that I can no longer recognize. I love the bento box idea with compartments for lots of little snacks. Nuts, fruit a roll up all things that you know your child will eat. You can find these in many Asian stores or from a couple of moms in Santa Cruz who developed the Laptop Lunch idea http://www.laptoplunches.com. Their slogan is 'bento-ware for everywhere'. Reader Martha Bissell has been researching this for a while. A busy mom with two middle school students she is looking for good sturdy lunch holders that can stand up to her kids back pack throwing. She found Lock & Lock which is tried and true in her own kitchen. She bought this box for $ 12.99 at Kim's Housewares on 2940 West Olympic. It is packed with three neat little lock and lock boxes, one subdivided. There were lots of variations at that store, some much more masculine, but her heart was captured by the pink gingham of this one, especially as the fabric and construction is extraordinarily sturdy.

Once you have the packaging then it becomes the challenge of what to put in them. Lots of little things that can be grazed on all day works best for my daughter, but I have to stay one step ahead of her and really listen because the thing that was gobbled up one day comes back untouched the next. So I suspect that this will always be an ongoing area of creative cooking and I doubt that this will be my last column addressing such issues so come on into the trenches and make it a good year and good lunches!

Tuna Roll-ups

1 can (6 ounces) tuna fish, preferably packed in water, drained

Juice of ½ a lemon

1 cucumber, peeled and coarsely shredded

1 medium carrot, peeled and coarsely shredded

3 tablespoons mayonnaise

Two 10-inch flour tortillas

2 medium lettuce or spinach leaves

1/2 of a ripe avocado: peeled, pitted, and sliced 1/2-inch thick

Flake the tuna and squeeze lemon over it. Combine the tuna, 2 tablespoons mayonnaise, carrots and cucumbers in a small bowl and mix until blended. Lay the tortillas on a work surface. Spread 1/2-teaspoon mayonnaise on each tortilla and arrange the lettuce on top of both and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables (away from the edge). Roll each tortilla up snugly into a cylinder. Cut crosswise in half. ½ is more than enough for a small child. A teen or adult could eat 2 halves.

Simple Egg Salad

6 large eggs

1tablespoon mayonnaise

1 tablespoon Dijon mustard

Salt and pepper

2 stalks celery, washed and chopped

1/2-bunch chives, chopped

2 small handfuls of lettuce

8 slices of whole grain bread, toasted

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, Dijon, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it; you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time. Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed. To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

Make 4 sandwiches.

Roasted Vegetable Panini

3 tablespoons balsamic vinegar

1-tablespoon olive oil

Salt and pepper to taste

Vegetable oil cooking spray

1 medium eggplant, cut lengthwise into 8 slices (1/4 inch each)

1 medium zucchini, cut into 8 slices (1/4 inch each)

1 red bell pepper, cored, seeded and quartered

8 slices ciabatta

1-cup fresh mozzarella, sliced

8 large fresh basil leaves

Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Makes 4 Sandwiches

Cucumber tea sandwich

1 seedless cucumber, peeled and very thinly sliced (about 32 slices)

1 8-ounce package of cream cheese

1/2 cup chopped watercress

16 slices white bread

Salt to taste

In a small bowl combine cream cheese and watercress. Spread on one side of each side of bread. Lay cucumbers onto the cream cheese on 8 slices of bread. Sprinkle with salt. Top the remaining slice of bread cream cheese side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then in half again.

Edamame Salad

1 lb frozen shelled edamame

3 cups corn kernels

1 red bell pepper, diced

3 green onions, sliced

1 small red onion, finely chopped

6 parsley sprigs, chopped

6 basil sprigs, chopped

Dressing

1/3-cup fresh limejuice

2 tablespoons Dijon mustard

2 tablespoons olive oil

½ teaspoon cumin

Pinch Salt and pepper

In a small bowl whisk together lemon juice, mustard, olive oil, cumin and salt and pepper. In a large bowl mix together edamame, corn, bell pepper, red onion, green onion, parsley and basil. Toss with dressing. Makes 6 lunch servings.

Peanut Noodles

1 pound dry pasta- spaghetti or angel hair

1-cup peanut butter

3 Tbsp. Sugar

1/2-cup soy sauce

1 tsp. Chile pepper flakes

3 Tbsp. Toasted Sesame oil

3 Tbsp. Minced garlic

3 Tbsp. Canola oil

Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts

Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter) Wisk the rest of ingredients until blended. Mix in the pasta. Let Stand in the refrigerator for at least 4 hours. Before serving toss with the garnishes of your choice.