Pasta with Cauliflower-Tomato Sauce (Slow Cooker) and Flavorful Crumb Topping

As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com

Pasta with Spicy Cauliflower and Flavorful Crumb Topping
Yields 6 servings
Special equipment:  Electric slow cooker

Ingredients:
1 small cauliflower (or 1/2 of very large cauliflower), trimmed and cut into 1/2-inch pieces
1 28-ounce can crushed tomatoes, (or 28-oz. can whole tomatoes, cut into small pieces)
1 cup water
3 to 5 Tablespoons olive oil (divided use between sauce, and crumb topping)
2 garlic cloves, finely chopped
1/2 teaspoons dried oregano, (or more)* crumbled
Salt
Pinch of crushed red pepper (I add very, very little. If you like it spicy, add more)
My additions:  
6 ounce jar marinated artichoke hearts, or more if you love them (drained and roughly chopped)
1 Tablespoon capers in brine, (or more to taste) drained
* I add a generous 1 teaspoon of dried oregano, crumbled

Crumb Topping:
1/3 cup plain dried bread crumbs (I use about 1/2 cup plain Panko crumbs)
2 Tablespoon olive oil (a little more if you increase the amount of crumbs)
4 anchovy fillets  (or substitute 3 cloves minced garlic and a bit of kosher or sea salt)
Freshly ground black pepper

1 pound (16 ounces) dried pasta;  fusilli, shells, or similar shape

Method:
-In the container of a medium to large slow cooker stir together the water, 2 to 3 Tablespoons oil, tomatoes, garlic, oregano, salt and crushed red pepper. Set slower cooker to high, stir in the cauliflower cover and cook until the cauliflower is very tender (approximately 3 hours.)  Note, if you are sensitive to the odor of cauliflower as it cooks, place the cooker in laundry/utility room, enclosed garage, etc. ;)

-Just before sauce is finished, stir the chopped artichoke hearts and capers into the sauce and allow to heat through.
-Meanwhile, cook the pasta according to package directions. 
-While pasta cooks prepare the crumb topping: Heat the remaining 2 to 3 Tablespoons olive oil in a small skillet. Add the anchovies (or the minced garlic) and cook over medium heat, stirring all the while until the anchovies are dissolved (or garlic is golden brown and fragrant), stir in the bread crumbs and cook, stirring frequently until the crumbs are a rich golden brown and crispy, a few minutes more. Watch carefully as they can go from perfect to burned in moments.  Season generously with freshly ground black pepper. (Crumb topping may be prepared ahead.)

To serve: Toss the sauce with the hot cooked pasta. Sprinkle with the crumbs and serve while piping hot.


Enjoy!
Recipe adapted from cookbook author Michele Scicolone 
(as shared on Facebook.com)

The Butcher's Pasta Sauce ~ Slow Cooker

The Butcher's Pasta Sauce (Slow Cooker)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes about 10 cups

Special Equipment:
Electric Slow Cooker

Ingredients:
Use any of the following raw meats (or any combination)~ half a pound ground beef, a pork chop, an extra sausage, or a chicken breast (chop meat up in food processor.)  This sauce is usually served on a chunky pasta; cavatelli, orecchiette, etc. I used perciatelli (bucatini).

1 large onion, chopped
2 medium celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground lamb
2 tablespoons tomato paste
Salt and freshly ground black pepper
1/2 cup dry white wine (may use red)
2  28-ounce cans Italian peeled tomatoes, packed in tomato puree, chopped

Optional (I always add): 

Dried oregano, crumbled

a sprig or two of fresh rosemary

Method:

Cook vegetables in the oil over medium heat in a large skillet,  cook until tender, but not browned. This will take approximately 10 minutes. Add a little water if the onion begins to brown, and lower heat just a bit.

Add the meats and cook, with the back of a spoon, break up any large lumps of meat. Cook until lightly browned, stir in the tomato paste, salt and pepper and herbs if you are using them. Add wine and bring the mixture to a simmer.

Pour the tomatoes into the cooking container of a large slow cooker, scrape the meat and vegetables from the pan into the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours, until the sauce is thickened.  Adjust seasonings and serve. After cooling, it keeps covered in the refrigerator for about 4 days. This freezes beautifully.

Enjoy!

Recipe adapted from Michele Scicolone's "The Italian Slow Cooker"

Baked Blueberry French Toast with Blueberry Syrup

Blueberry French Toast

As shared by Mari @ Once Upon a Plate (www.onceuponaplate1.com)

Ingredients:

1 loaf French bread, sliced and cut into 1 inch cubes

2  (8 ounce packages) cream cheese, cut into 1 inch cubes (I use 1 package)

1 cup fresh blueberries, rinsed

12 large eggs

1/3 cup maple syrup

2 cups milk

Method:

Grease or spray with cooking oil a 13" x 9" baking pan.  

Place half the bread cubes evenly in the pan.  Scatter cream cheese over bread and then scatter blueberries over all.  Arrange remaining bread cubes over the top.  In a large bowl, combine eggs, syrup and milk.  Pour over bread mixture.  Cover and chill overnight.

Next day, bake casserole at 350 degrees for 30 minutes, covered with foil.  Remove foil after 30 minutes and cook for 30 more minutes, until puffy.    While casserole bakes, make Blueberry Syrup.* 

Top blueberry casserole with some of the Blueberry Syrup, and pass the rest at the table.

Blueberry Syrup

1 cup sugar (I use about 3/4 cup sugar)

2 tablespoons cornstarch

1 cup water

1 cup blueberries

1 tablespoon butter

In a small saucepan, combine the sugar, cornstarch and water over medium heat.  Cook 5 minutes until thickened, stirring.  Add 1 cup blueberries and simmer, stirring for 10 minutes.  Add butter and blend.

*You can make the blueberry syrup one to two days ahead if you desire, refrigerate until

serving time.(Best served warm.)

Enjoy!

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Ranch Dip & Dressing ~ the HEALTHIER way!

Ranch Dip and Dressing ~ the HEALTHIER way
Recipe from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields a little over 1 cup of dressing/dip (8 servings; 2 generous Tablespoons per portion)
Ingredients:
1 cup 0% fat Greek-style plain, unflavored yogurt*
2 Tablespoons Best Food/Hellmann's Low Fat mayonnaise**
1 large clove garlic, finely grated
2 teaspoons chopped fresh thyme leaves (or scant 1 teaspoons dried)
1 scant Tablespoon fresh flat leaf parsley, minced
2 teaspoons fresh chives, minced, or thinly sliced cross ways
1/2 teaspoon dried dill weed
1/4 teaspoon onion powder
Generous amount of salt & freshly ground black pepper, to taste
Optional: a few drops of freshly squeezed lemon juice, if you like your dressing/dip slightly tangy
Directions:
Whisk all ingredients together until completely combined. Cover and refrigerate at least 30 minutes before serving. Best if consumed within 3 to 4 days.
For dressing thin with non or low-fat milk to desired consistency.
Suggestions for use:
Topping for baked potatoes
Spread for sandwiches or wraps, particularly sliced turkey, chicken, or steak sandwiches/wraps
Sauce for grilled chicken or fish tacos
Substitute for mayonnaise in chicken or tuna salad
Flavorful sauce for pasta salad


Less than 15 calories per Tablespoon, negligible amount fat
* Low-fat plain Greek-style yogurt may be substituted
** Regular whole fat Best Foods/Hellmann's mayonnaise may be substituted

Spicy Tuscan-Style Sausage Ragu ( Slow Cooker Recipe)

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe)
Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone
Shared from the kitchen of OnceUponaPlate1.com by Mari
Recipe makes 10 cups

2 Tablespoons Olive Oil
1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet)
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 -28 ounce can whole Italian tomatoes, chopped, and the juice
1 -28 ounce tomato puree
Salt
1 cup heavy cream
Heat the oil in a large skillet, add the sausage; breaking up into smaller pieces as you cook it to a light brown color.  Add onion, cook until tender and translucent, add wine and scrap pan to loosen and release browned bits.
Pour mixture into slow cooker, add tomatoes, a pinch of salt, then cover and cook on low for 5 hours.  Stir in cream and cook for 1 additional hour. Taste for seasonings and adjust.  This ragu is best served on chunky, substantial cooked pasta such as rigatoni or rotelle.

Enjoy!

There are so many wonderful slow cooker recipes in this book ~ I highly recommend it.  It can be purchased from amazon.com:




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Spicy Tuscan-Style Sausage Ragu ( Slow Cooker Recipe)

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe)
Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone
Shared from the kitchen of OnceUponaPlate1.com by Mari
Recipe makes 10 cups

2 Tablespoons Olive Oil
1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet)
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 -28 ounce can whole Italian tomatoes and juice
1 -28 ounce tomato puree
Salt
1 cup heavy cream
Heat the oil in a large skillet, add the sausage; breaking up into smaller pieces as you cook it to a light brown color.  Add onion, cook until tender and translucent, add wine and scrap pan to loosen and release browned bits.
Pour mixture into slow cooker, add tomatoes, a pinch of salt, then cover and cook on low for 5 hours.  Stir in cream and cook for 1 additional hour. Taste for seasonings and adjust.  This ragu is best served on chunky, substantial cooked pasta such as rigatoni or rotelle.

Enjoy!

There are so many fantastic slow cooker recipes in this book ~ I highly recommend it.  It can be purchased from amazon.com:




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Garden of Eden Spring Rolls with Creamy Peanut-Ginger Dipping Sauce

Garden of Eden Spring Rolls 
with Creamy Peanut-Ginger Dipping Sauce
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)


I combined a couple of spring roll recipes to arrive at this one.  It most closely resembles the one in the Whole Foods cookbook.) You'll find you can easily swap out the filling ingredients to what is available and according to your own preferences. Suggestions below.

This makes 18 spring rolls - Great party food.  Since they are best when freshly made (or served within 1 or 2 days) I reduced the ingredients by a third for a party of two.

1 - 7 ounce package rick sticks (or bean thread noodles)*
4 cups very thinly sliced Napa cabbage
2 cups baby spinach leaves, thinly sliced (tough stems removed)
3 tablespoons cilantro leaves (stems removed)
1/4 cup sliced fresh mint
1/4 cup  thinly sliced fresh Thai or Italian basil leaves (stems removed)
2 scallions, thinly sliced on the diagonal (both white and green parts)
1 1/2 cups edible, organic flowers, stems removed
18 spring roll wrappers (Tapioca or rice flour wrappers)*


Creamy Peanut-Ginger Dipping Sauce for serving.


*Available in well stocked supermarkets, or in Asian grocery stores


Other fillings that you might like to swap for those listed above:
Fresh Bean Sprouts
Green Cabbage, very thinly sliced
Finely grated carrot


Preparation: Have ready a sealable/air tight container, bottom lined with damp paper towels. Have a couple of additional wet paper towels (or lettuce leaves) ready to place over the finished spring rolls as you assemble them (to keep them from drying out.)

In a medium size saucepan bring 2 quarts water to a boil; add noodles and cook for 3 minutes, stirring a few times to assure the noodles are submerged and cook evenly. Drain well, rinsing under cold water until noodles are cold. Drain well when chilled.Set up assembly area on flat work surface; place a clean kitchen towel on the surface.Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients rather evenly.  Set aside near your assembly area.
To soften the spring roll wrappers: Fill a large pan, (wide enough to lay spring roll wrapper out flat) with a couple of inches of very hot water.  Place one spring wrapper into the water, submerging completely for about 30 seconds until it is soft and pliable. To assemble: Lay the wrapper out on the towel; place 1/2 of the filling ingredients and 1/4 cup noodles in center of wrapper; roll the edge nearest you over the top of the ingredients, then pull back slightly to secure the ingredients in the fold, bring right side over to the middle, then the left side over to the middle, then roll up tightly to form the spring roll (as if making a burrito). Place in prepared damp paper towel (or lettuce leaf) lined container; cover spring roll with another wet paper towel or lettuce leaf.  Continue with remaining spring rolls. If serving buffet display, keep spring rolls covered with wet lettuce leaves to keep them from drying out.(Tip: work with the wrappers one at a time; dip to soften then fill and roll before moving on to the next spring roll.)Serve with your favorite Peanut Dipping Sauce (as served with Sate), or try this one:


Creamy Peanut-Ginger Dipping Sauce
This makes plenty, about 3 cups. (I usually reduce the recipe by a third.)

1 cup creamy (smooth) peanut butter
1/4 cup soy sauce (low-sodium works fine here)
1 to 2 teaspoons red chili paste (optional; use it if you want the sauce spicy)
3 tablespoons honey, or white or brown sugar (more if you like a sweeter sauce)
juice of 1 large, or 2 small limes
1/2 cup hot water

1 tablespoon finely grated fresh ginger, more if you love a pronounced ginger flavor; micro-plane works perfectly for this task. (Note: if you don't have fresh ginger, omit--dried ginger will not suffice) 

In a food processor or blender combine the peanut butter, soy sauce, red chili paste, honey or brown sugar, and lime juice until smooth. With motor running, gradually add enough hot water to thin to desired consistancy (you don't have to use it all.) Transfer sauce to a serving bowl, or individual dipping bowls.

Enjoy!

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Highly Herbed Olive & Lemon Vinaigrette ~ Spoonable Sauce for Fish, Chicken, Meat, or Small Pasta

Highly Herbed Olive & Lemon Vinaigrette
(for spooning over grilled fish, chicken, meat, rice, cous cous or orzo pasta, etc.)
Recipe from the kitchen of Once Upon a Plate (www.onceuponaplate1.com)
Recipe yields a scant 3/4 cup ~ easily doubled or tripled, etc.

I hesitated to name this Vinaigrette because when I make it I go heavy on the herbs so it is closer to a pesto~ much thicker in consistency than a salad vinaigrette. Consider the recipe a guideline ~ feel free to adjust it to your own taste.

1 1/2 teaspoons Dijon mustard (I skipped it this time)
2 teaspoons minced green onion ~both green and white parts (may substitute shallots or chives)
2 tablespoons freshly squeezed lemon juice (I like mine tart so I add a little extra.) Instead of the lemon juice you can substitute your favorite wine vinegar.
1/4 to 1/2 teaspoon salt  or to taste (The olives are salty- begin with less salt, you can always add more)
  several grinds freshly ground black pepper (to taste)
1/2 cup olive oil
3 tablespoons fresh Italian (flat leaf) parsley, chopped
1 tablespoon mixed fresh herbs; thyme, oregano, tarragon, chives, mint, etc.
1 to 2 Tablespoons sliced or slivered olives (I use kalamata)
Optional: finely grated lemon zest, to taste

In a medium bowl, whisk together the mustard, green onions, lemon juice, salt, and pepper. Slowly drizzle in the vegetable oil, whisking until well blended and emulsified. Stir in the olives and herbs, adjust seasoning to taste and serve over grilled fish, chicken, beef or pork. This is best made just before using otherwise the parsley and herbs will lose their vibrant flavors and color.

This time I served generous spoonfuls over pan seared salmon which was plated a bed of cooked orzo (rice-shaped pasta)~ the vinaigrette is a perfect dressing for the orzo.


Hope you enjoy!

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Homemade Teriyaki Sauce, Thin or Thick

Salmon with Thick Teriyaki Sauce, Roasted Peanuts & Lime

Homemade Teriyaki Sauce, Thick or Thin
As shared from the kitchen of Once Upon a Plate, by Mari
(www.onceuponaplate1.com/)


There are many versions of  Teriyaki sauce recipes, some are a little simpler than this one but this is my favorite. It is one I learned years ago from a Japanese friend from Hawaii ~ here's just the way he gave it to me ~ and you'll notice there are no proportions because it depends upon how much sauce you want to make.  Over the years I've changed it just a bit, see my notes beneath the recipe.
  

For the basic Teriyaki Sauce, 5 ingredients.

No measurements given because the amounts depend upon how much you want to make.

Soy Sauce and Dry Sherry  (Or Dry Vermouth or Sake) in 1 to 1 ratio.
(So, equal amounts of Soy Sauce to vermouth, or sake, or dry sherry)

Brown Sugar ~to make it as sweet as you like  (I use nearly a 1:1:1 ration~ equal amount of soy sauce, vermouth, etc. to sugar)  If you don't like it so sweet, use less sugar.
minced garlic cloves *
minced fresh ginger root *

Mix ingredients in saucepan, warm and stir just until sugar dissolves, cool and use as marinade, or store in a glass jar or bottle in refrigerator until ready to use. Will last several weeks.

My notes:

1.) I always use "Dry/Very Dry" Sherry, sometimes called "Cocktail Sherry" (not Sweet Sherry, and not Cooking Sherry")  
* I like the flavors of garlic and ginger, so I add lots!

2.) My family prefers Teriyaki sauce on the sweet side, so I tend to use nearly the same proportion of sugar as sherry & soy sauce. For example, 1/3 cup soy sauce, 1/3 cup Sherry, 1/3 cup Brown Sugar. Experiment to see how sweet you like it, start with less then add more until you like the taste.

3.)  For THIN sauce:  I bring the sauce ingredients to a quick boil, then turn off heat and allow the garlic & ginger to steep in the liquid as it cools.  For a smooth sauce (without the bits of garlic & ginger) pour the contents of the saucepan through a fine strainer, into a jar or bowl, leaving the garlic & ginger bits behind. (Optional step ~ if you don't mind the bits in your sauce, then don't bother straining.)

4.) For THICK Sauce ~ to be brushed on during the last minute or so of cooking, or served warm as a drizzle or dipping sauce.  (It is not the thin, liquid type used for marinating foods.) Bring ingredients to a boil, as directed above, reduce heat (strain at this point if desired, then return liquid to pan), continue simmering until desired consistency is reached. 
Note: This produces a sauce which is very concentrated in flavor, be cautious not to "over-reduce" the sauce, or it will be unpleasant in taste. The sauce will thicken even further upon cooling.


5.) Some prefer to use white sugar or honey instead of the brown sugar.  For additional flavor you might want to add a drizzle of toasted sesame oil to the finished sauce. For spicy teriyaki add a pinch of dried, crushed red chili along with the garlic. Some like to add minced scallion to the sauce after it has cooled.


I hope you enjoy!

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Arturo's 25 year old Marinara Sauce

Arturo's 25 year old Marinara Sauce

As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Yield: approximately 1 quart of sauce


The sauce is not truly 25 years old ~ but learned how to make it from a renown San Francisco Bay Area chef in a cooking class he taught over 25 years ago. It's my "go-to" Marinara sauce.  One taste and you'll forget about the the store bought stuff.

To see the original post for this recipe (with step-by-step photos) click:  
Arturo's 25 year old Marinara Sauce

Ingredients:

Canned whole tomatoes (Two 1 pound 12 ounce cans, will yield one quart of marinara sauce when prepared this way)

Olive oil

Fresh or dried herbs (scant 1 Tablespoon of dried, or a fistful of fresh)

Garlic

Salt

Freshly ground black pepper


Method:

Place the contents of both cans of tomatoes into a blender or food processor (I doubt that Arturo's grandmother had access to either, but we didn't question him.)

It's a good idea to place the pureed tomatoes within easy reach of the pan, along with a ladle (one with a 4-ounce capacity is perfect) near your cook top where the cooking will take place.

In a large shallow, non-reactive pan heat two tablespoons of olive oil over medium heat. When the oil is hot add 5 or 6 whole, peeled cloves of garlic.

Stir occasionally to keep from burning, until they are a medium golden brown. At this point you can remove the garlic, as it has flavored the oil nicely, or you can leave them in the pan and proceed with the recipe, removing them later. (I usually leave them in and fish them out later.)

Add the herbs, (dried or fresh.)  If using fresh, be generous ~ their oils are not as concentrated as dried.

Stir quickly, just long enough for them to release their oils.

Dried red chili flakes could be added at this point if you prefer a spicy sauce.

Then add one ladle of pureed tomatoes to the pan. 

Stir to combine letting the tomatoes to come to a boil, stirring so the mixture won't scorch.

Allow to cook and evaporate until the spoon leaves a trail as you pull it across the bottom of the pan before adding the next ladle of tomatoes. All the while retaining a bubbling boil.  

Take your time, allowing each ladleful to evaporate until the mixture thickens, leaving a trail before adding the next.  Continue this method one ladle of the tomatoes at a time, until all of the puree is used up. Add salt and pepper, stir and taste ---add more of either if needed.

NOTES: The entire steamy process, a ladleful at a time, usually takes about 30 minutes.  Resist the idea of rushing the process (your patient effort will reward you with a deeply flavored marinara sauce if you do it slowly.)  
Caution: The hot tomato sauce may spatter and spit as you are reducing it, so be careful.

I always keep my prepared sauce in a 1-quart canning jar. It will keep one week, tightly covered, under refrigeration.  It also freezes beautifully. If you are going to freeze in canning jar, don't fill quite to the top. Leave about 3/4-inch head room to allow for expansion.

I always try to have some in the fridge or freezer ~ it's so convenient to have it on hand, and it is far superior to anything I've tasted from the market.

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Walnut Sauce for Pasta, Chicken, Grilled Vegetables, and...

Pasta with Walnut Sauce

Serves 4 as a main course*

Recipe adapted from A Thousand Days in Venice : An Unexpected Romance

by Marlena de Blasi Copyright 2002 by Marlena de Blasi.
The Pasta

Cook a pound of fresh tagliatelle, fettucine, or other "ribbon" pasta in abundant, sea-salted boiling water to the al dente stage, drain, and toss with 1½ cups of the following sauce. If fresh pasta is not available, substitute dried artisinal pasta.

For the Sauce (Makes about 2 cups)

8 ounces shelled walnuts, lightly roasted
1/2 teaspoon ground cinnamon
Several gratings of nutmeg
Sea salt and just-cracked pepper
1/4 cup olive oil
1/4 cup heavy cream
1/4 cup late-harvest white wine such as Vin Santo or Moscato

* My own NOTES:

I added a bit of finely grated orange zest, and used a light hand with the salt so the slight sweetness of the wine would come through. This sauce is very thick, I like to make it a bit thinner by stirring in a spoonful or two of the hot pasta water. A sweet late harvest wine can be subsituted for the Vin Santo or Moscato

** This is a very rich sauce, I prefer to serve this in small portions, perhaps as an appetizer or along side plainly grilled chicken, fish or chops.

Method:

Pulse the walnuts in the work bowl of a food processor fitted with a steel blade, until they are the texture of very coarse meal (not too finely - a bit of texture is better). Add the cinnamon, nutmeg, salt, and pepper, and pulse two or three more times to combine.

In a small bowl mix the olive oil, cream and wine together. With the machine running, pour the mixture through the feed tube and process only until it is mixed. (Will be like thick paste.) Taste and correct the sauce for salt and spices.

Marlena notes: " As divine as this sauce is, tossed with just-cooked pasta, it presents other delicious opportunities: Keep some in the refrigerator and place a spoonful over just-roasted chicken or pork; spread it on grilled bread and pass it along with cold white wine for an appetizer; enrich simple vegetable soups with a dollop, or try it as a condiment for steamed asparagus."

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Brazilian Grilled Steak with Artichoke Salsa

This wonderful recipe is from Sook on My Fabulous Recipes Blog. I only changed it slightly; as noted in brackets.

It really IS fabulous, too!

Brazilian Grilled Flank Steak w/ Artichoke Salsa
Ingredients:

Meat:
1 flank steak [I used sirloin, use what cut you like]
2 tablespoons oil
6 garlic, minced
1 jalapeno, seeded and very finely chopped
Steak seasoning [such as Montreal Steak Seasoning]

For the Salsa:

4 fresh tomatoes, seeded and diced [I used cherry tomatoes, quartered or halved]
1 jalapeno, seeded and finely chopped
2 to 3 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup jarred artichoke hearts, diced [I used canned]
1 to 2 tablespoons red wine vinegar
1/4 teaspoon salt

Directions:

Rub the all over with olive oil. Rub the steak with minced garlic and jalapeno and season it with steak seasoning. Place it in a resealable plastic food bag or in a flat glass container] seal well. Refrigerate it for at least 4 hours or overnight.

For the Salsa:

Place all salsa ingredients in a medium sized bowl and toss gently to mix well. Set aside.

On a hot grill, preferably outdoor grill (you can use indoor grill if that is more convenient for you), grill the flank steak until the meat is cooked the way you like it.

Slice the meat thinly to serve. Serve with salsa on the side or on top of the meat.

My notes: This also makes a wonderful burrito when wrapped in a warm flour tortilla, or as a sandwich on a split, toasted baguette. SO good!

I hope you enjoy it as much as we did.

Thank you to Sook the Cook, @ My Fabulous Recipes

No Cook Pizza Sauce

No Cook Pizza Sauce

Recipe from Thibeault's Table

I doubt you'll go back to store-bought pizza sauce once you try this no-cook pizza sauce created and shared by my friend Ann on her blog Thibeault's Table.

This is a recipe Ann devised after experimenting with several versions over the years. It is fabulous, and you can adjust the amount and ratio of herbs and seasonings according to your own preferences. It's my go-to pizza sauce.


1 -28 ounce can quality Italian Tomatoes
2 cloves of garlic
fennel seed
oregano
Basil
2 to 3 Tablespoons olive oil
salt and pepper

Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together.

Ann notes that she uses a stick blender and blends all of these ingredients right in the can.

If you try Ann's recipe, I hope you like it as much as I do.

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Asian-style Mini Pork or Chicken Burgers with Cilantro Sweet Chili Slaw

Spicy Asian Style Mini-Burgers with Sweet Chili Slaw

Makes eight 2-ounce (mini-burgers) or four 4-ounce burgers

from the Kitchen of Once Upon a Plate

Important: At least an hour before planning to cook them make patties as directed and refrigerate for at least 1 hour, up to 8 hours. *

Ingredients:

1 pound lean ground pork, chicken or turkey

2 tablespoons Panko (dry Japanese bread crumbs)

1 small to medium size Granny Smith apple, peeled (if desired), and very finely diced or coarsely shredded

1 tablespoon finely grated fresh ginger root ~ do not substitute (omit if unavailable)

1/2 teaspoon ground white pepper

1 to 2 teaspoons hot chili sauce ( Sriracha or Sambal Oelek ), more if you like spicy

1 garlic clove, finely minced

1 tablespoon fresh lemon juice, and 1 teaspoon grated zest

1 tablespoon soy sauce

1 tablespoon scallions, thinly sliced (white and green parts)

2 to 3 tablespoons cilantro leaves (or flat leaf parsley), finely chopped

Spicy Mayo Spread (Can make ahead, refrigerate):

1/2 cup Best Foods (Hellmann's) mayonnaise, mixed with 1 teaspoon Sriracha or Sambal Oelek Hot Sauce, (add more to taste)

For the Slaw: (Mix together at the last minute while burgers cook as it quickly wilts)

2 cups finely shredded cabbage (lightly packed)

1 tablespoon cilantro leaves, chopped

1 tablespoon scallion (white and green parts), thinly sliced

2 to 3 teaspoons (or to taste) Sweet Chili Sauce

Optional Garnishes:

Additional Cilantro leaves

Chopped Cashews or Peanuts

Drizzles of dark, flavorful Sesame oil

Additional hot sauce, or sweet chili sauce

To make the patties:

Important: Refrigerate for at least 1 hour (up to 8 hours) This step is necessary to firm the patties so they hold their shape while cooking (there is no egg to bind them in this recipe)

Place the ground meat of choice in a medium-large mixing bowl. Add the remaining ingredients, mix thoroughly so ingredients are evenly distributed through the meat. Shape into 8 mini burgers, or 4 regular size burgers. Chill in refrigerator for at least 1 hour.

To cook:

Preheat a heavy frying pan (well seasoned cast iron works great) over medium heat until hot. Add about 1 tablespoon vegetable oil. Add meat patties to hot oil (don't crowd). Cook for 6 to 7 minutes per side (depending upon how thick the burgers are), turning once, until meat is thoroughly cooked. (Mini burgers cook more quickly) Remove to a plate and allow to rest for 5 minutes; keep warm by tenting loosely with foil

To assemble:

Toast bun halves until golden, spread lower portion of bun surface with a generous amount of spicy mayonnaise, place burger on mayo, top generously with sweet-chili slaw and offer addtional condiments if desired.

*Note: The patties must be made ahead and allowed to chill in the refrigerator to help them hold their shape while cooking.

I serve the burgers on my own homemade sandwich buns, however, they would be wonderful in pita, on whole wheat buns, etc.

Enjoy!

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Pan Seared Salmon Filets with Sweet & Tangy Mustard Vinaigrette

Since I prepare salmon often, I like to prepare the salmon simply and liven it up with some sort of sauce. I devised this one after looking through a few cookbooks, and recipes on the internet. The sweet vinaigrette also compliments the slight bitterness of the mustard greens very well.

We really enjoyed it, 5 out of 5 stars. I've already been asked to make it again soon.

Do not hesitate to adjust the vinaigrette to your own taste ~ I increase the amount of mustard and don't use the entire amount of olive oil to cut fat and calories. Make it sweeter or more tart ~ whatever you think is best.

Grilled or Pan Seared Salmon with Whole Grain Mustard Vinaigrette
2 to 4 salmon filets (about 5 to 6 ounces each)
salt and pepper
2 Tablespoons Whole Grain Mustard
1 Tablespoons Dijon Mustard
2 ounces Red Wine Vinegar
1 to 2 Tablespoons Agave Syrup or Honey
1/4 cup Olive Oil, plus more for brushing on fish before cooking
Salt and pepper

Before grilling or searing salmon, prepare vinaigrette:

In a medium bowl whisk together mustards, vinegar and agave syrup or honey, slowly whisk in olive oil until mixture thickens. Finish with salt and pepper to taste.

If grilling, prepare grill to medium heat. If pan searing, heat pan over medium high heat. Brush both sides of salmon with olive oil, ightly season salmon with salt and pepper.

Grill or pan sear turning once, until just cooked through, but still juicy. Plate the fish on warm plates. Drizzle with Mustard Vinaigrette and serve hot.

Optional:

Top with Crumbled Oven Crisped Proscuitto bits:

Crisped Prosciutto

Preheat oven to 375 F. Place slices of Prosciutto di Parma on a low-rimmed baking sheet. Bake for 10 - 15 minutes then remove from oven and allow to cool slightly. Break into crumbles or shards. div>

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This time I served over mustard greens (saute sliced onion with garlic in a little olive oil), then added the chopped mustard greens and quickly sauteed in olive oil until just tender, but still bright green in color.

I also served pan roasted on-the-vine tomatoes.
If you try this recipe, I hope you love it!

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Anchovy Lover's Caesar Dressing ~

So easy because you just place everything in a food processor and blend! I like this best within a few hours of making it; cover and refrigerate until serving time. I use very sparingly as it is intensely flavored. It's great on romaine leaves as in a traditional Caesar salad, and also drizzled on steamed vegetables or Salad Niçoise.

Anchovy Lover's "Caesar" Dressing

With processor running, drop the following into the work bowl to mince:

-2 or 3 cloves garlic, peeled
-1 small shallot(to equal about 2 teaspoons minced), peeled and cut into quarters
-Fresh Italian parsley leaves, (the leaves from about 5 or 6 sprigs of parsley, rinsed and dried of moisture.)

Then add the remaining ingredients and puree until smooth:

-1 can anchovies in oil, the entire contents of the can ~ oil and all
(1 weight watcher's point); you can reduce the amount of anchovies if you like
-Juice of 1 medium size lemon
-2 generous teaspoons Dijon mustard
-1 to 2 teaspoons fresh thyme leaves
-2 to 3 Tablespoons freshly grated Parmesan, Romano, or Dry Jack cheese
-Freshly ground pepper to taste

Note: After ingredients have been pureed, taste; add a splash of red wine vinegar if you desire more acidity.

Serve immediately, or cover and refrigerate until serving time. I like it best within 8 hours of preparing it.

Recipe is adapted from one I saw on This Mama Cooks blog.

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