1 package fresh cranberries
1 cup sugar
Zest of one orange
¼ cup pickled jalapeno, chopped fine
1/3 cup orange juice
Aged cheddar (e.g., aged 7 years)
Cracker of choice (right now I’m liking Trader Joe’s brioche crackers)
Add sugar, orange zest, orange juice and pickled jalapenos into a saucepan. Heat on medium and cook for about two minutes, until sugar is dissolved. Add cranberries. Cook for about 10 minutes or until cranberries stop popping. Take off heat and let cool.
Assembly: cracker, small slice of cheese, top with relish. Delish!
This makes about 4 sandwiches.
1 cup pickled beets, sliced (in rounds). Make your own or buy already made.
3 to 4 tablespoons chives, roughly chopped
1 cup ricotta cheese
Sourdough or ciabatta bread
A little granulated garlic and black pepper
Place the ricotta cheese in a food processor and add the chives, garlic and black pepper. Process until it's whipped. Spread ricotta and both sides of bread. Followed by beets, lettuce and tomato.
Two bunches of chard or whatever greens you prefer, washed and chopped
One can of garbanzo beans, no or low sodium, drained
Oregano, black pepper, thyme, and sumac
Feta cheese, crumbled
Optional: kalamata olives, mint
Heat olive oil in a sauté pan, Add herbs and sauté for a few minutes. Add garbanzo beans followed by the greens and cook down. Add a little water if you need. Sprinkle the feta on top and place a lid on the pan. Cook for about 5 to 10 minutes. And the olives and mint if you desire. Serve with good crusty bread.
2 cups cup cooked quinoa
1 orange bell pepper, chopped
A couple of tomatoes, chopped
2/3 cup baby white corn
The juice of 1 lime
1 can of black beans, drained
Shredded cheese mix
Heat oven to 350 degrees. Mix all ingredients together and place in a casserole dish. Bake until it is heated through, and the cheese is melted.
Baby zucchini, put on wooden skewers if really small
Tomatoes, on the smaller side
Red bell peppers
Radicchio (small size) or baby gem lettuce
Carrots, cut tops off
Thyme, copped fine
Oregano, chopped fine
Manchego cheese, shredded
Sourdough bread, sliced
Wash all veggies. Halve the bell peppers. Leave the rest whole. Put veggies in a bowl or casserole dish. Pour some olive oil and sherry vinegar over them. Sprinkle the herbs on and stir. Put olives on wooden skewers. Heat up grill. Put veggies plus olives on grill and cook; keep them somewhat firm but get some char on them. Put slices of bread on grill and toast them. When cooled, cut them up into cubes. Take off veggies when done and chop them up; place back in bowl or casserole dish. Add the cubed bread. Then the shredded Manchego cheese. Mix together. Ready to serve!
8 ounces of pasta
8 ounces jalapenos finally diced and seeded. You can blanch the jalapenos to remove some heat.
1 cup corn (can be frozen)
8 ounces cream cheese
1 cup milk
7 ounces mozzarella (shredded)
Cilantro (optional, to serve with)
Maybe try some panko for crunch
Turn the oven to 425 degrees. Cook the pasta according to directions. Drain but do not rinse. Make a cheese sauce with the milk cream cheese and mozzarella.
In a 9 by 12 casserole dish add the pasta, jalapenos and corn. Add extra mozzarella on top. Cover casserole dish with aluminum foil. Bake in the oven for about 30 minutes. If desired broil the casserole for another 3 to 5 minutes until the top is brown.
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
3 cups Vegetable broth (may need more if it gets too thick)
2 large tomatoes, diced
2-3 cups macaroni noodles
1 cup sharp cheddar, shredded
Heat olive oil in a large pot. Add garlic, black pepper and chili powder. Cook for about a minute and add the beans, chopped tomatoes and vegetable broth. Stir to combine. Add the macaroni noodles and stir. Turn up the heat to high and let the pot come to a boil; stir occasionally. Once it comes to a boil turn it down to a simmer. Cook for about 12 minutes or until macaroni is tender (stir often). Add the shredded cheese, stir until it is melted. It's ready to serve up! Add some hot sauce if you want.
Frisée lettuce, chopped fine
Apple cider vinegar
Gorgonzola cheese, crumbled
Pear or Asian pear, chopped
For the vinaigrette: in a bowl place the olive oil, apple cider vinegar, a little Dijon mustard, and the little maple syrup; whisk well. Heat up a sauté pen pan with some olive oil. Crack a few eggs in and cook to desired from this firmness. In individual serving bowls, and the lettuce, pears, cheese, and walnuts. Place an egg on top and drizzle with the vinaigrette.
A bag or box of spinach
A few pickled jalapenos
Fresh ginger, grated
One large tomato chopped or grated
Crushed coriander seed
Garam masala powder
Milk (I use hemp milk)
Feta cheese, crumbled (I prefer feta to paneer)
Cooked rice of choice
Place three or four cups of water into a microwave safe bowl and microwave for 3 or 4 minutes. Place spinach into bowl and submerge into the hot water. Let it sit for about two minutes. Drain the water and add cold water for about a minute. Drain out the water. Place the spinach into a food processor, add the cilantro, spices, tomato, lime and jalapeno. Heat the puree in a sauté pan. Add the milk and stir. Add the feta and mix well. Serve over rice.
Ciabatta bread or French bread
Olives of choice
Brie cheese, sliced
To make the vinaigrette, combine the first 6 ingredients in the list and whisk until smooth. Prepare the bread, drizzle the cut side with vinaigrette. Next layer the olives and brie, sprinkle arugula over the Brie and drizzle with the vinaigrette. Add the top half of the bread and gently push down. Wrap the sandwich tightly and place in the fridge until ready to eat. Cut sandwich in half and serve.
Hi, I'm Kathleen
I started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes.