The Life of Mike, Ev, and Hazel

Chocolate and Hazelnut Biscotti

 

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 egg whites
  • 1 cup hazelnuts, chopped
  • 6 ounces bittersweet chocolate, coarsely chopped

Directions

  1. Preheat your oven to 375°F
  2. Line two baking trays with parchment paper and set aside.
  3. Sift together flour, cocoa powder, baking powder, baking soda and salt into a large bowl and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter for 2 minutes.
  5. Add sugar and beat on medium speed until light and fluffy.
  6. Add 2 eggs, one at a time and beat until incorporated.
  7. Add flour mixture gradually and mix until combined.
  8. Add the chopped hazelnuts and chocolate and mix with a wooden spoon.
  9. Flour your hands (the dough is quite sticky) and turn out dough onto a lightly floured surface.
  10. Cut in half and shape each piece into a 12 inch log.
  11. Place them onto the baking trays and flatten them slightly.
  12. Lightly beat the egg white and brush the logs.

 

  1. Sprinkle generously with sugar.
  2. Bake the logs, rotating trays half way through for 25 minutes.
  3. Transfer the logs onto a cutting board and let cool for 20-30 minutes.
  4. Reduce the oven temperature to 300°F Cut the logs crosswise to half an inch thick slices.
  5. Place on a wire rack and bake for 30 minutes.

(Source: food.com)

Dijon Tuna Burgers

Ingredients

serves 2, active time 10, total time 25

  • 1 (5-ounce) can albacore tuna in water, drained well
  • 1 egg
  • 1 scallion, chopped
  • 2 tablespoons small-diced red bell pepper 
  • 2 tablespoons whole wheat breadcrumbs
  • 1/2 tablespoon Dijon mustard
  • 2 pinches red pepper flakes
  • 1/4 teaspoon kosher salt
  • A few grinds fresh black pepper
  • 1 teaspoon vegetable oil
  • Whole wheat bread, tomato slices, and lettuce for serving

Procedures

In a mixing bowl, combine tuna, egg, scallion, red bell pepper, breadcrumbs, mustard, red pepper flakes, salt, and pepper. Shape into 3/4-inch thick patties.

Heat oil in a nonstick skillet over medium high heat. Gently place patties in pan. Cook until first side is browned, 4 to 6 minutes. Flip patties very carefully and cook until second side is browned, an additional 4 to 6 minutes.

Serve on toasted whole wheat bread with tomato and lettuce.

(Source: seriouseats.com)

Sriracha Marinara with Meatballs

Ingredients

serves 4, active time 40, total time 50
For the meatballs
1 pound ground pork or turkey half of each
10 oz frozen chopped spinach, thawed and squeezed of excess moisture
3 tablespoons plain dried breadcrumbs
1 egg white
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray
For the sauce
2 teaspoons olive oil
1 small onion, diced
1 clove garlic, chopped
1 28-oz can crushed tomatoes
2 tablespoons sriracha sauce, or more to taste
1 pound spaghetti
1/4 cup fresh parsley leaves, chopped

Procedures

Combine the meat, spinach, bread crumbs, egg whites, oregano, salt, and pepper in a bowl and mix well by hand in a large bowl. Roll into about 20 meatballs, arrange on a baking sheet, and spray with oil. Alternatively, you can roll them individually in a small dish of oil to coat.

Preheat the broiler, then cook meatballs until golden brown, about 10 minutes, turning sheet once to ensure even cooking.

In the meantime, heat olive oil in a large, heavy pot over medium until shimmering. Add onion and cook until translucent, about 5 minutes, then add garlic and cook for 1 minute longer. Add tomatoes and sriracha and bring to a boil. Simmer 10 minutes, then add meatballs and continue simmering until they are cooked through.

Cook pasta in a large pot of salted water until al dente, reserving 1 cup of pasta water before draining. Drain pasta, add to sauce, and toss well to coat, adding pasta water if necessary to create a loose sauce. Sprinkle with parsley and serve.

(Source: seriouseats.com)

Paneer Curry with Peas

Ingredients

  • 2 tablespoons all purpose flour
  • 1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes
  • 5 tablespoons usli ghee, divided
  • 1 large onion, cut into 1- to 2-inch pieces
  • 1 teaspoon cumin seeds
  • 2 tablespoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 1 serrano chile, minced with seeds
  • 1 28-ounce can crushed tomatoes with added puree
  • 1/2 cup water
  • 1 teaspoon turmeric
  • 1 1/2 cups shelled fresh peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen peas, thawed
  • 1 teaspoon garam masala
  • 1/3 cup chopped fresh cilantro
  • Steamed basmati rice
  • Ingredient Tips

    Paneer, a fresh cow’s-milk or buffalo’s-milk cheese, and usli ghee (clarified butter; also called ghee) are sold at some natural foods stores and at Indian markets. If you can’t find paneer, then tofu, chicken, shrimp, or scallops would also work well in this recipe. Clarified butter or vegetable oil can be used in place of the ghee. Garam masala is a curry spice blend that’s available in the spice section of many supermarkets, at Indian markets, and from thespicehouse.com.

Preparation

  • Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat. Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer paneer to plate; set aside. Reserve skillet.
  • Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 3 tablespoons ghee in reserved skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute. Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes.
  • Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Fold in garam masala and cilantro. Season curry to taste with salt and pepper. Serve with steamed basmati rice.

(Source: bonappetit.com)

Alton Brown’s Steak Marinade

Skirt Steak

Recipe courtesy Alton Brown

Prep Time: 10 min
Inactive Prep Time: 1 hr 15 min
Cook Time: 2 min
Level: Easy
Serves: 8 servings as fajita meat or 4 as main course

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions, washed and cut in 1/2
  • 2 large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons dark brown sugar or Mexican brown sugar
  • 2 pounds inside skirt steak, cut into 3 equal pieces
  • Special equipment: blow dryer

Directions

Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

(Source: foodnetwork.com)

Broccoli Soup with Leeks and Thyme

Ingredients

  • 3 tablespoons butter
  • 3 cups chopped leeks (white and pale green parts only; about 3 large)
  • 6 teaspoons chopped fresh thyme, divided
  • 1 1/4 pounds broccoli crowns, chopped (about 8 generous cups)
  • 4 cups (or more) low-salt chicken broth

Preparation

  • Melt butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. Transfer 1/2 cup leeks to small bowl; reserve. Add broccoli and 4 cups broth to pot; bring to boil. Cover; boil until vegetables are tender, 8 to 10 minutes.
  • Puree soup in blender until smooth. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks.


(Source: http)

When it rains we need to get creative with making sure Hazy gets her exercise