March30
This time of year is crazy hectic, so here’s a breakfast recipe that’ll make your life just a little bit easier (at least for a few mornings).
Whip up these Ham and Cheese Cups on Saturday or Sunday and after they’ve cooled, pop them in a resealable plastic freezer bag. Zap them in the microwave to reheat. (Uh…take them out of the bag, first!) Very easy. Very delicious.
Season them with your favorite seasoning salt (Old Bay, Lawry’s, etc.) or dried herb blend. You can fill them with whatever you’ve got on hand: chopped ham, cheese, chorizo or sautéed veggies. The best part: they make a great lunch or snack, too.
You can thank me sometime next week when you’re slammed because the alarm didn’t go off… or that it was your turn to drive morning car pool… or you just don’t feel like cooking!
Ham and Cheese Cups
prep: 20 minutes
bake: 20 minutes
you’ll need…
1 box refrigerated pie crust, softened according to package directions
1 cup chopped ham, cooked chopped bacon or sautéed vegetables
1 cup shredded cheese (whatever you have on hand!)
4 eggs
1¼ cups light cream or whipping cream
1 teaspoon seasoning salt (your favorite)
let’s get to it…
Place oven rack in center of oven. Heat oven to 425°F.
Lightly spray 12 muffin cups with nonstick spray. Unroll crusts from pouch; press down gently to smooth out seams and cracks.
Cut 6 rounds from each crust with a 4-inch round cutter (or a glass about that size). Place one round in each muffin cup; press gently so that edges cup the sides to the top. Evenly divide the chopped ham, cooked chopped bacon or sautéed vegetables between the 12 muffin cups. Evenly divide the cheese between the 12 muffin cups: set aside
Beat the eggs, light cream and seasoning salt in a bowl until well blended. Using a ladle or measuring cup, pour egg mixture evenly into each of 12 muffin cups.
Bake for 15 to 20 minutes or until eggs are set in the middle and the edges are golden. Serve immediately.
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March22
Journey down any Cuban residential street at mealtime and one distinctive, hunger-inducing aroma lifts you up and carries you to the table: garlic.
This is not a one-clove-in-a-dish kind of place. Got a bulb of garlic? Use it. Please, don’t get me wrong; Cuban cooks know how to incorporate garlic into a recipe so it doesn’t smack you around. They know how to coax garlic into releasing it’s pungent flavor without asaulting the rest of the dish.
Toasting, roasting, sautéing and even frying, bring out garlic’s various nuances. Don’t forget: you want garlic’s flavor, but not the bite… like in this easy-to-prepare garlic shrimp recipe. A splash of vinegar, or lemon, brightens the dish just a bit.
Like visiting Cuba, this is a journey worth taking.
Cuban Garlic Shrimp
(Camarones al Ajillo Cubanos)
prep: 10 minutes
cook:10 minutes
you’ll need…
3 tablespoons olive oil
¼ cup minced onion
8 garlic cloves, finely minced or pushed through a garlic press
1 pound large shrimp, peeled and deveined
1 tablespoon white wine vinegar or lemon juice
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
let’s get to it…
Heat the olive oil in a large skillet over medium heat for 1 to 2 minutes.
Add the onion and cook for 1 minute. Add the garlic and sauté for 1 to 2 minutes until softened but not brown.
Lower heat to medium low and add the shrimp. Sauté shrimp for 3 to 4 minutes or until barely pink.
Stir in the vinegar and cook for 1 minute. Season with salt and pepper to taste.
Remove from heat and sprinkle with parsley. Serve immediately.
Camarones al Ajillo at El Templete Restaurant in Havana
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March3
I’m getting ready to go on holiday in a few weeks so I’ve been eating a lot of fresh greens and raw veggies to shed this extra layer of warmth that somehow glommed onto me this winter.
I’ve been topping my salads with freshly squeezed lemon, but sometimes your mouth craves a little more excitement.
This vinaigrette is deliciously easy, versatile and light enough for tiny baby greens… but it goes perfectly with romaine, iceberg and spinach salads. Another idea: I pour this vinaigrette over all kinds of vegetables before I roast them in the oven. I’ve even used it instead of mayonnaise in chicken salads! Here’s how to make the best vinaigrette ever… an easy recipe that everyone should have in their back pocket!
The Best Vinaigrette
prep: 10 minutes
serves: 6, about 2 tablespoons each serving
you’ll need…
3 tablespoons lemon juice
2 teaspoons red-wine vinegar
2 teaspoons Dijon mustard
1 medium shallot, minced (about 3 teaspoons)
1 clove garlic, minced
½ teaspoons salt
½ cup olive oil
let’s get to it…
Place all ingredients in a blender and pulse until thoroughly blended.
Nutrients per serving: Calories 162, Total Fat 18 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 203 mg, Carbohydrates 1 g, Fiber 0 g, Protein 0 g
make it your own…
• Try adding finely minced herbs or a teaspoon of your favorite spice blend, like curry powder, to create a unique salad dressing.
• White wine vinegar or your favorite infused vinegar can be substituted for the red wine vinegar.
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February14
Have you seen how many different kinds of granola you can buy?
A lot of the granola you see in grocery stores is loaded with too much sugar and sodium… definitely not something you want if you’re trying to eat healthy (and Granola started off as a health food, remember).
Here’s a better idea… make your own. This is a very easy gluten-free, vegan recipe that shows you how to make the best granola ever. I’ve used brown sugar and maple syrup to give it a subtle sweetness and added just a pinch of salt. The almonds and tart cherries bump up the excitement!
Find the printable recipe below the image!
Easy Gluten-Free Almond and Tart Cherry Granola
prep: 15 minutes
cook: 40 to 50 minutes
makes about 7 cups
you’ll need…
⅓ cup brown sugar
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
½ cup canola or vegetable
½ cup whole almonds
5 cups gluten-free old-fashioned rolled oats (DON’T use instant, quick or steel-cut oats)
½ cup sliced almonds
1 cup dried tart cherries (or your favorite dried fruit like cranberries, raisins, currents)
let’s get to it…
Place one of the oven racks about 6 to 8-inches from the top or in the top 1/3 of the oven. Preheat the oven to 325. Line a rimmed baking sheet with parchment paper.
Mix brown sugar, maple syrup, vanilla, salt, oil and whole almonds together in a large bowl.
Add oats one cup at a time, stirring gently with a rubber spatula so that the oats are completely coated.
Spread oat mixture evenly onto lined baking sheet and press down mixture with a rubber spatula.
Bake for 20 minutes and rotate pan. Continue baking 20 to 30 minutes longer, or until lightly browned.
Remove from oven and sprinkle sliced almonds and cherries evenly on top. Press down on the fruit using a rubber spatula. Cool in the pan for 2 hours.
Break into pieces and store in an airtight container for up to 2 weeks.
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