Roasted Brussels Sprouts

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cloves of garlic
Parmesan Cheese

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, minced garlic, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt and parmesan cheese and serve immediately.

Baba Ganoush

Ingredients:

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced (this is quite spicy/garlicky. I recommend either roasting the 3 cloves or only using 1 raw clove)
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

Directions:

1. Prepare a medium-hot fire in a charcoal gril
2. Preheat an oven to 375°F.
3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6. Remove from the oven, let cool slightly, and peel off and discard the skin.
7. Place the eggplant flesh in a bowl.
8. Using a fork, mash the eggplant to a paste.
9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12. Drizzle the olive oil over the top and sprinkle with the parsley.
13. Place the olives around the sides.
14. Serve at room temperature.

Chinese Eggplant

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1 -inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar

1. Bring a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters. Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4 inch thick.
2. Place the eggplant in the water and boil for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels.
3. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside.
4. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds. Stir in the chili garlic sauce. 
5. Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender and has absorbed juices of chicken broth/sauce.

Boston Market Dill Potato Wedges

Ingredients:

Servings:

7 -8 red potatoes
3 cloves garlic, minced fine
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoons crushed dill

Directions:

Wash potatoes well and boil until soft (about 20 min), dump into collander to strain

Melt 1 stick of butter, in large frying pan (use only real butter) sauté garlic for a couple of moments, and then add potatoes and the rest of the seasonings.

Pan-fry the potatoes until they are lightly brown.

turkey and bulgur stir fry

1.5 cups uncooked bulgur

Handful of garlic, loosely chopped

1 pound ground turkey

1/2 cup pecorino cheese (to taste)

1 package of prewashed spinach

1 tablespoon Basil

1 tablespoon Oregano

3 sweet peppers, diced

Cook bulgur and set aside to strain - rinse with cold water to stop the cooking.

Brown garlic in oil

Put turkey in when garlic just starts to brown and stir fry turkey until brown

Coarsely chop spinach and throw in with ground turkey when turkey is almost done to wilt spinach

When wilted, stir in bulgur

Add basil and oregano and turn off burner - stir to mix

Add in grated pecorino cheese and stir to mix

Perfect baked sweet potatoes

Preheat oven to 450 degrees

Line cookie sheet with tin foil

Scrub sweet potato under running water and dry well with paper towel, this prevents it from steaming rather than properly baking

Poke all over with fork, get out some aggressions!

Place sweet potatoes on cookie sheet and put in oven for 30 minutes

Flip over and set timer for 30 more minutes, 20 minutes if they are smaller (shorter than your palm)

Remove and scrape off any blackened crusties from the leaking juices (see picture)

Let them cool a bit and cut them into portions

Place them in a container in the fridge so you can have some delicious goodness whenever you want

Ramen Pizza

Ingredients

4 packages ramen noodles
1 spice packet (I used beef)
Olive oil
4 to 8 cloves of garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 cup grated Parmigiano-Reggiano
4 eggs
1/2 cup cream
1 cup ricotta
Pinch of nutmeg
Salt and pepper
Butter
2 cups shredded Fontina cheese
Pepperoni slices (or your favorite pizza topping)

Directions:

1. Preheat oven to 425°F.
2. In a large pot, boil water, and add ramen noodles for 2 to 3 minutes. Drain and set aside.
3. In a large pot, heat olive oil and add garlic and red pepper flakes for 1 minute. Remove from heat, and add ramen noodles, Parmigiano-Reggiano, and oregano. Toss, and transfer noodles into a buttered 10.25-inch springform pan. Spread noodles out evenly to create the crust of the pizza.
4. Whisk eggs with cream and spice packet, and pour evenly over the noodles.
5. Place the pan in the oven, and bake for about 5 minutes. Meanwhile, season the ricotta with nutmeg, salt, and pepper.
6. Remove pan from oven, and spread ricotta evenly over the noodles. Sprinkle the Fontina cheese on top of the ricotta, and return the pan to the oven.
7. Broil for 10 to 15 minutes, or until the cheese has melted and just begins to brown.
8. Remove from oven and arrange pepperoni slices.
9. Remove the sides of the springform pan. Cut pizza into wedges and serve.

Roasted Garlic Whipped Feta Spread

This is out of control delicious!!!!!

Roast 1.5 handfulls of Garlic: http://musings-justjuicing.blogspot.com/2014/01/roasted-garlic.html

Prepare:

4 ounces feta cheese crumbles, brought to room temperature
8 ounces cream cheese (Full fat or 1/3 less fat, according to preference.)

Break up feta cheese into tiny pieces.
Put packet of cream cheese in microwave for 30 seconds, stir thoroughly, put into microwave for another 30 seconds, stir.
Add feta cheese crumbles to cream cheese and stir till mixed.
Add roasted garlic to the mix and use a hand blender to mix until smooth and creamy

Serve on top of crackers, bread, or on a burger.

Cumin Carrots

1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks

3 tablespoons extra virgin olive oil

2 teaspoons cumin seeds

Salt and freshly ground black pepper

Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

Interesting info about cumin (from http://wellnessmama.com/5607/herb-profile-cumin/):

Benefits

Cumin is a good source of Iron, Manganese, and other vitamins and minerals. Some research shows that cumin can stimulate the production of pancreatic enzymes and help digestion. One study found that cumin was protective against memory loss and the damaging effects of stress on the body.

Another study evaluated the antioxidant content of Cumin and found it more effective than other common antioxidants including Vitamin C.  Due to it’s high antioxidant content, some lab research has even found that it might have a role in fighting cancer.

Yet another study found Cumin effective in increasing insulin sensitivity, thus beneficial for diabetics. Still more research found anti-asthmatic properties in Cumin since it works as a brochiodiator and can help asthmatic patients.

Mark’s Daily Apple posted a great article detailing the health benefits of Cumin. From this article:

In diabetic rats, cumin extract was more effective at reducing blood glucose and AGE production than glibenclamide, an anti-diabetic drug.
Cumin’s anti-glycation properties proved useful in another study, in which diabetic rats were able to stave off cataracts after oral dosing with cumin powder.
Another study found that cumin extract reduced total cholesterol, triglycerides, and pancreatic inflammatory markers in diabetic rats. It also prevented excessive weight loss. Again, it beat out glibenclamide.
Oral doses (25, 50, 100, 200 mg/kg) of cumin on consecutive days improved the immune response of mice with compromised immune systems due to restraint-induced stress. These effects were marked by a reduction in elevated cortisol and adrenal gland size, an increase in the weight of the thymus and spleen, and replenishment of depleted T cells. There was a dose dependent response, but all doses had beneficial effects.
An extract of cumin had anti-osteoporotic effects on rats, similar to estradiol, but without the associated weight gain. Cumin-dosed (orally, 1 mg/kg) osteoporotic rats had increased bone density and improved bone microarchitecture.
Cumin protected the livers of rats from ethanol- and rancid sunflower oil-induced toxicity.
One study even seems to suggest a role for cumin in weaning addicts off of opiates - here – by reducing tolerance (yeah, it could increase the subjective high, but it would mean less product was required) and dependence.

Cold War Juice

It's pretty gross and spicy, but Jeremy swears it helps him kick a cold/flu

4 carrots
1 orange
1/2 inch ginger root
2 cloves garlic

Parsnip & potato soup with feta

Ingredients:

1 tbs olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
3 medium (about 450g) parsnips, peeled, cut into 2cm cubes
2 medium (about 360g) desiree potatoes, peeled, cut into 2cm cubes
1L (4 cups) chicken or vegetable stock
125ml (1/2 cup) thin cream
Salt & ground white pepper
100g feta, crumbled
2 tbs finely chopped fresh chives
Freshly ground black pepper, to serve

Directions:

• Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until onion softens.
• Add the parsnip and potato and stir to combine. Add stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until parsnip and potato are tender. Remove from heat and set aside for 10 minutes to cool.
• Place half the parsnip mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan and repeat with the remaining parsnip mixture.
• Place soup over low heat and stir until hot. Stir in the cream. Taste and season with salt and pepper.
• Ladle the hot soup among serving bowls. Sprinkle with feta and chives and season with black pepper. Serve immediately.

Roasted Garlic

I bought a 5 pound (!!!) jar of garlic cloves at the store about a month ago, and wanna use it up so I can get a fresh jar, so I figured I'd give roasting the garlic a try. Plus, Jeremy wanted to gave gnocci but without the carbs, so came up with an interesting idea of roasting garlic and then eating it in sauce, pretending it is gnocci, so let's give it a try!

First, how to roast garlic: http://www.youtube.com/watch?v=JNsUjauSubc
I used just the cloves at 450 for an hour, drizzled in salt, pepper, and olive oil

Feta Cheese and Bacon Stuffed Chicken

Ingredients
 8 tablespoons olive oil
 2 teaspoons lemon juice
 4 cloves crushed garlic
 1 tablespoon dried oregano
 salt and pepper to taste
 4 skinless, boneless chicken breasts
 4 slices feta cheese
 4 slices bacon, fried and drained

Original Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

I made a stir fry:

• combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together in a small container
• defrost and cut up chicken into small pieces
• put oil mixture in frying pan and heat
• when sizzling, put chicken in and stir fry
• top with the bacon and feta cheese

Mediterranean Green Beans with Leeks and Feta

Ingredients
1 pound Green Beans, washed and trimmed
1 cup - or- 2 Leeks, sliced small use the light green & white parts
4 Garlic cloves, diced small
1 tablespoon unsalted Butter
1/2 teaspoon fresh Lemon juice - from 1/4 Lemon
pinch of Cracked Black Pepper
pinch of Smoked Paprika
pinch of Sea Salt
1-2 ounces of crumbled Feta Cheese (see note above)
Lemon Zest for garnish

Directions:

• Prepare a large bowl with ice water and set aside. Have a colander or large strainer ready in the sink. 
• Bring a large pot of lightly salted water to a rolling boil. 
• Add green beans to pot and blanch (cook) for 1-2 minutes until bright green. 
• Immediately dump beans into colander and then plunge them into the ice water bath. This will set the beans, keep them bright and stop them from cooking further.
• In a large sauté pan melt butter over medium high heat on the stove top. 
• Add leeks & garlic with pinches of the black pepper, salt and smoked paprika. 
• Stir and sautée a few minutes until softened and fragrant. 
• Reduce heat to medium. 
• Add beans and lemon juice to pan and toss to coat. 
• Cook for about 2 more minutes until flavors combine and beans cook a little bit more. 
• Top with feta cheese crumbles and some lemon zest.