Presto it's Pesto!!

Basil Pesto

An easy go to sauce is Pesto. So many ways to use it and so easy to store and freeze. I often buy a big bunch of amazing smelling and looking fresh basil and only need a few leaves so this is a good way to use up the rest before it starts to turn brown.

The traditional Pesto has Parmesan, Romano or Pecorino cheese, which is delicious. I make it without so that my pesto is parve, and I can use it with a meat or dairy meal. You can always add the cheese. If you do freeze the pesto add the cheese after you defrost it.

One of the basic ingredients in the pesto is nuts. Usually pine nuts are used, I tend to substitute with walnuts, also an oily soft nut, and usually something I have on hand. Both taste great.

It's good on pasta, homemade pizza, a salad, mozzarella and tomato and so much more. 

Ingredients:

3 cloves garlic

2 cups packed basil leaves 

1/3 cup chopped walnuts

1/2 cup olive oil

salt and pepper

*1/2 cup grated cheese optional Parmesan, Romano or Pecorino

In food processor add garlic and pulse till roughly chopped, then add basil, nuts, salt & pepper, and pulse till blended.

Drizzle in the olive oil in slowly while you are continuing to pulse the basil mixture, until the  oil is fully incorporated. Stop a few times to scrape down the sides of the food processor to get everything in.

You can store it in the fridge for a few days to a week as long as the air doesn't hit the pesto so it won't turn brown.  The top will get a shade or two darker but it's all good to use.

I store it in the fridge in a glass container. Pour a thin layer of olive oil over the top of the pesto, then cover it with a piece of plastic wrap that is touching the entire surface of the the exposed olive oil covered pesto. Cover with the lid.

To freeze the pesto I like to use the small to go disposable containers that are usually used for dressing. They are easy to find at the party store, easy to label and a great size.

You can also use an ice cube tray, when it freezes transfer the frozen cubes to a plastic bag. 

The frozen containers defrost quickly and are great to use in a pinch.

This is a nice summer salad with fresh mozzarella, tomatoes, corn salsa, chucks of crusty bread , chopped basil an a spoon full of fresh Basil Pesto.

Enjoy!

Mango Salsa for a Sunset Cruise!

Mango Salsa

One of my favorite things to do is entertaining. I love to share my food with friends and family, and what better way to do that then to set out for a sunset cruise. A cocktail and a bunch of delicious appetizers is the perfect combination. 

This is a salsa that combines the sweet flavor of mango with some local cucumbers and a nice kick of spices. It's great as a dip or served on top of a piece of grilled fish. Make it a head a day before or serve it up fresh, it will be a crowd pleaser.

Ingredients:

1 mango ripe but not soft cubed 1 1/2 cups

1/2 cucumber cubed 3/4 cup

1/2 small jalapeno 1 tablespoon rib and seeds removed

1/4 cup red onion chopped

1/4 cup chopped fresh cilantro

1 lime juiced

1 tablespoon olive oil

1 teaspoon Ancho chili powder

Salt & pepper

---

Prepping the Mango:

Choose a mango that is ripe and slightly firm to the touch, not too soft. Peel the skin off the mango.

Cut down the sides on an angle making wedges, staying as close to the pit as possible.

The two large sections cut in half length wise so that your cubes end up square.

The pit of the mango is flat on two sides and an oval shape, so you want to cut as close to the pit as possible on each flat side of the pit.

This is what you will end up with when you are done. There's a lot of fruit still on the pit, so enjoy that or share it with someone special. 

Use my Great Find #3 The Vidalia Chop Wizard with the larger 1/2" squares.

To purchase one click on the photo it will take you right to it on Amazon!

---

Prepping the Cucumber & Red Onion:

Peel the cucumber, and with a small spoon scoop out the seeds.

Use the smaller 1/4" blade of the Vidalia Chop Wizard. To make a smaller cube.

Click on the photo to purchase the Vidalia Onion Wizard on Amazon.

Cut the half into four quarters.

Slice the red onion into 1/4" thick slices, and use the 1/4" cube blade.

Click on the photo to purchase the Vidalia Onion Wizard on Amazon.

---

Prepping the Jalapeno:

Cut the jalapeno in half, and with a pairing knife cut out the center rib, and the seeds,

Slice the ribbed and seeded jalapeno in thin strips, then turn and cut them the other way into as small cubes as possible.

Wash you hands, and don't rub your eyes, the oil from the jalapeno on your fingers will burn.

---

Put it all together:

Combine all the ingredients and mix it up. Good to make a day or two ahead.

---

Share it with your friends and family, or bring it as a hostess gift with a bag of chips and some Pico de Gallo. 

Enjoy the sunsets and the ones around you!!!

Galley Cooking!

Chicken, Kale and Quinoa Salad

My family and I spend our summers on our boat Too Happy. Space is tight, and not much counter room, but lots of meals and snacks emerge from my tiny space. I tend to run to the market in the morning to pick up a fresh loaf of bread, and whatever fresh provisions I think I will need for the day. The basics that I always have in the galley, is a big bowl of tomatoes, a bunch of avocados, a basket of red onions, fresh cilantro that I keep in the fridge, and some soft cheese like feta or goat cheese. From there you can build a meal.

A nice light summer meal and always a great go to is this delicious salad. Filled with great fresh ingredients, that is easy to throw together. This is a good time to take a short cut and use a roasted chicken from the market, it's good, saves time and leaves you with leftovers. I used the white meat, but that is what I like better, if you are dark meat fans use that. The dressing is light and good to keep a batch in a mason jar in the fridge.

Ingredients:

1 cup quinoa

6 small tomatoes cut in wedges

2 avocados cubed

1/2 red onion sluiced thin

1 cucumber cubed

baby kale

roasted chicken pulled of bone

Cilantro Dressing:

Ingredients:

2 cloves garlic grated

1/2 lemon zested and juiced

1/3 cup olive oil

1/4 cup apple cider vinegar

1 tablespoon honey

salt and pepper

1/4 cup chopped cilantro

Mix together grated garlic, lemon zest, lemon juice, olive oil, apple cider vinegar, honey, salt and pepper together, add the chopped cilantro.

Prepare the quinoa:

This can be done in advance, the quinoa will stay in fridge cooked for a few days. In a sauce pan combine 2 cups of water with salt and 1 cup dried quinoa. Bring to a boil, cover and lower to a simmer, cook for 15 minutes then remove from heat and let stand with the lid on for another 5 minutes. fluff the quinoa with a fork. 

Putting the salad together:

In a large bowl that you can toss the salad add quinoa to baby kale leaves. Then add tomatoes, cucumbers, onions and toss with the cilantro dressing. Transfer to a clean bowl or serving platter. Add the avocado and the pulled roasted chicken on top.

Easy way to cube an avocado:

Slice the avocado in half the long way, twist apart the halves to separate, with a large spoon scoop out avocado and place on the cutting board round side up, slice horizontal and vertical cuts forming cubes.

Easy, healthy and delish!

Happy Summer!

Enjoy!

Red, Hot & Blue!!

Crispy Flounder Sandwich with Chipotle Coleslaw & Blue Cheese Tartar Sauce

When my husband and I were dating and when we first got married, one of our favorite spots for lunch was a little fish restaurant on the south shore of Long Island with maybe 8 tables, counter seating, and a lot of locals off season. Even though I have never been a big fish fan, this sandwich was always my favorite. They called it The Red Hot & Blue. Their sandwich was fried fluke or flounder, Blue cheese and hot sauce. I thought I would hype it up a little and put a Shari twist on it.

My version has three main components. Chipotle Coleslaw which is the red and has a nice kick, you can prepare a few hours earlier, The Blue cheese tartar sauce is the blue can be made a day or two in advance, and the Fried fish , which should be done on the spot. The hot is the hot sauce that is drizzled over the fish.

So in honor of The 4th of July here is my version of The Red, Hot & Blue!!

---

Chipotle Coleslaw

Ingredients:

1 chopped chipotle pepper in Adobo sauce 

3/4 cup Mayonnaise

1/4 cup apple cider vinegar

2 tablespoons honey

1 teaspoon ground celery seed 

salt & pepper

1/2 small red cabbage cut in shreds about 3 cups

1/2 small white cabbage cut in shreds about 3 cups

1/2 red onion sliced thin

1/2 cup shredded carrots optional, I didn't use it for this recipe because I wanted to keep the colors true to red, white & blue

In a bowl that is big enough to prpare the entire coleslaw recipe, mix together the chopped chipotle, mayonnaise, apple cider vinegar, honey, ground celery seed, salt and pepper, to make the dressing. 

Cut out the core from the red and white cabbage and cut into manageable shreds. I like when they are not uniformed pieces they look more rusticky.

Slice the half of the red onion thin, and toss in the bowl with the cabbage and dressing.

---

Blue Cheese Tartar Sauce

Ingredients:

1 cup Mayonnaise

1/4 cup sour cream

1/2 lemon juiced

1/2 cup crumbled Blue cheese

1 teaspoon Dijon mustard

1/4 finely diced red onion

1/4 cup finely diced pickles

salt & pepper

Mix all the Ingredients together to make the 

Blue cheese tartar Sauce, Great when made

a day or two ahead and the flavors combine.

---

Crispy Fried Fish Fillets

You can use any thin white fish fillets, on the east cost summer flounder is fresh and local, also good with fluke.

Ingredients:

8 fish fillets

1 cup panko 

1 cup corn flake crumbs

1 Tablespoon garlic powder

1 Tablespoon Ancho Chili powder

1 teaspoon dried parsley flakes

Salt and pepper

2 eggs whisked with salt and pepper

16 slices of rye bread

butter

vegetable oil for frying

Cholula or any Hot sauce

Rinse the fish fillets, and dry well between a few layers of paper towel. Get out all the extra moisture.

In a shallow dish mix together the Panko, corn flake crumbs, garlic powder, ancho chilli powder, parsley flakes, salt & pepper.

In a separate smaller shallow dish whisk together 2 eggs , salt and pepper.

You will have extra of both , but there is nothing worse than having to mix up more bread crumbs in the middle of dredging the fish.

Now the building of the sandwich begins.

Butter one side of each slice of bread.

On a heated griddle place buttered side of bread down.

Smear a layer of the blue cheese tartar sauce.

Place a fish fillet on top of blue cheese tartar sauce and generously drizzle with hot sauce.

Top fish with a nice portion of coleslaw. Some will escape when you are grilling the bread so make sure there is enough.

Top with second slice of rye bread butter side up, so when you flip the sandwich the butter side will be on the grill.

Flip sandwich to grill both sides.

Serve with a side of the blue cheese tartar sauce drizzled with hot sauce.

Dredge each fillet in the egg wash, then the bread crumb mix. Make sure each one is generously coated.

If you have a wrought iron frying pan use that, if not any large frying pan will do. 

Heat 1/4" of vegetable oil in the pan. when you drop a few bread crumbs in and they start sizzling you are ready to fry.

Fry till golden brown on each side.

Remove and drain fillets on a few layers of paper towels.

Happy 4 th of July!

Enjoy!!

Great Find #4 →

Wissotsky Tea

Mango & Passion Fruit

Click on the photo to purchase the link on Amazon

My favorite way to start the day is with a big glass of iced tea with lots of ice and a straw. I found this amazing tea a few years ago in the Passover isle, it is another Passover item that I stock up on to be sure I don't run out. It has a mellow flavor of mango and passion fruit, not at all sweet just flavorful. 

Click on the photo to purchase the tea on Amazon

I make a teapot full of boiling water and add two tea bags of the Wissotsky's Mango Passion fruit and two bags of Green tea or Mango Green tea and let it steep. Fill a pitcher and chill.

Click on the photo to purchase the tea on Amazon

It's a great find, and makes my mornings Too Happy!

Enjoy!!

Australian Inspired!

Beet Root Tahini Hummus with Pita Chips

Two of the best things I had in Australia was the beet root Hummus from Grandma's Kitchen, and the other was the Tahini Dip by Yalla. I thought combining the two would make an amazing tasting and beautiful vibrant looking dip. I took my traditional Hummus recipe that my mom and I concocted a long time ago and and tweaked it to resemble the amazing flavors  I tried in Australia. As we in the US call beets, "Beets", in Australia they all seem to call them Beet Root, which makes sense. So I thought it would be appropriate to take on the Australian name.

Ingredients:

1/4 cup olive oil

5 cloves garlic

1 roasted medium sized beet

3 cups chick peas (Garbanzo beans)

1/3 cup tehini paste

1 lemon juiced and zested

salt and pepper

To Start you will need a roasted beet. 

To roast beets put  washed and trimmed beet in the middle of a piece of aluminum foil and pull up sides of foil to make a pouch around the beets. Place in middle rack of oven and roast for 1 hour and 15 minutes till a knife slides into the center of the beet smoothly.

Add the garlic and 1 tablespoon of olive oil in food processor. Pulse till all garlic is roughly chopped. 

Add half the chick peas and 1 tablespoon of olive oil. Pulse till smooth and evenly blended with the beet and garlic.

Cut the roasted beet in quarters, and add to the food processor and pulse till evenly chopped in as small pieces as possiable.

Add the rest of the chickpeas, tahini, lemon juice, olive oil, salt and pepper.

Pulse until smooth and a consistent color. if it seems a little dry drizzle in a little more olive oil while pulsing.

When you serve the Beet Root Tahini Hummus drizzle a little olive oil and top with some lemon zest.

Baked Pita chips

Preheat oven to 400 degrees. Cut Pita bread in wedges. Lightly grease baking sheet with olive oil and scatter pita wedges on the sheet. Spray tops of pita wedges with olive oil. Bake for 10 to 15 minutes till golden brown. Remove from oven and sprinkle with Kosher salt.  This is a great way to use your not so fresh pita.

Every hummus needs a good pita chip!

I hope you enjoy my inspiration from Australia, and that I could spread some happy. 

Enjoy!!

G'Day Mate!

Visiting Australia! 

I was fortunate enough to visit a country that I have wanted to go to since I was a child. I saw the sights and scenery of Sydney. Tasted delicious food, and went to spectacular markets. Watched flashing lights turn into stories. Met some incredible people, with fantastic accents. Pet a bunch of adorable Koalas and Kangaroos. I hiked and walked over 50 miles and saw beautiful beaches and mountains. Shared all of this amazing week with my children. Best of all I got to see my son Logan who has been studying at UNSW.

This is what I want to share from the Down Under!

The Delicious Food!

---

Manly Beach

Spectacular Beaches and The Blue Mountains!

Manley Wharft

Bronte Beach

Bondi Beach, The Icebergs

Three Sisters, Blue mountains

The Sydney Harbor Bridge

---

The Sydney Oprah House Day and Vivid Lights!

---

Market City and Carriage Works Farmers Market, all products of Australia!

---

Kangaroos and Koalas, even a kangaroo likes a cone!

---

Sam The Spice Man at Green Valley Spices

The anonymous gluten free donut baker from Nutie, that I met buying a fantastic pair of shoes, 

Jude Cohen the Chef with his Dad at Grandmas's Kitchen

Some of the amazing people I met, and enjoyed there wonderful talents.

---

I will be sharing some of my inspirations from what I have seen and tasted in the next few posts.

I am Too Happy for this wonderful time with my amazing children!

All Mashed Up!

Leek and Garlic Mashed Potatoes

A big bowl of mashed potatoes is a great side to any meal. I like to add the sauteed leeks, they have a slight onion and sweet flavor. This is easy enough to make dairy or parve. With the garlic and some creamer or nondairy creamer this is a savory, smooth and delicious dish.

Ingredients:

2 pounds Yukon Gold Potatoes peeled and boiled till fork tender

1 medium sized leek cleaned and sliced

4 cloves of garlic grated

4 tablespoons margarine

1/3 cup non dairy creamer or creamer

salt and pepper

Since the leeks grow in a sandy soil they tend to have dirt between the layers. They take a little TLC to prepare, but it is well worth it.

Chop off top of leek here the dark green begins.

Peel off any bruised or fibrous looking outer layers.

Soak leeks in a cold water bath, for about 15 minutes, swish around a little before you remove the leeks from the water and blot with paper towel, and slice thin.

Cut off bottom of leek about 1/2 above where roots end.

Cut leek in half length wise and across, so you are cutting it in quarters.

Peel and boil your Yukon gold potatoes in salty water till fork tender.

In a saute pan over medium heat melt 4 tablespoons of margarine. I know this seems like a lot but you need it to moisten the potatoes. If you are making this a dairy dish use butter. Add leeks and grated garlic. constantly stirring, cook till tender and a vibrant green color. Add salt and pepper.

 

Mash potatoes, add salt pepper and non dairy creamer, or creamer.

Add sauteed leeks and garlic, and mix it up.

If is seems a little dry add some more melted margarine and creamer. 

Hope you like it as much as my special nieces Julia and Elizabeth!!

Enjoy!!

Charred Chicken Burgers!

Chicken Burgers

One of my favorite foods is a burger. Almost any version is good in my book, but always trying to find a healthier and less fattening version I have turned to the ground chicken burger. I find it a little less of a  fowl taste than chopped turkey. It is great thrown on a grill or on the grill pan. I like to make these in bulk, I keep a batch frozen uncooked, and I make a bunch so we have them for lunch too.

 I have concocted a few different versions of Chicken burgers , and this is the one that I keep on making. The sauteed veggies add to the moistness of this juicy, savory and healthy amazing burger.

Ingredients:

1/2 red pepper chopped

1/2 orange pepper chopped

1 small red onion chopped

4 cloves of garlic grated

olive oil

2 lbs chopped chicken breast

1/4 cup fresh parsley chopped

5 sprigs of fresh thyme leaves

1/3 cup barbecue sauce (recipe in an earlier post pulled barbecue chicken tater tots)

1/3 cup panko flakes

salt & pepper

click on photo to purchase Vidallia onion chopper on Amazon

Using Great Find #3  or a knife, chop red,and orange peppers, and onions 1/4" squares.

In a saute pan drizzled with olive oil add peppers, onions and grated garlic. Saute over medium heat constantly stirring so that it doesn't brown off in spots. cook till tender and onions are translucent. Season with salt and pepper.

Chop parsley, and remove thyme leaves from stems. Add both to chopped chicken breast in a large bowl.

Add sauted peppers,onions ,garlic, panko, barbecue sauce and salt & pepper. Combine till all ingredients are mixed in.

This batch should make 9 patties 3 1/2" in diameter by 1" high.

Grill on medium high heat, flip burger when it looks cooked half way up 4-5 minutes. Then cook the same on other side. Cut into the thickest burger to make sure there is no pink in the middle.

Delish on a bun with tomato, avocado, lettuce and a side of barbecue sauce for dipping!

Enjoy

Things That Make Me Too Happy!

Things that make me too happy...

...Matzo with a smear and melted Munster.

It's a few weeks past Passover, and I have eaten bread ,pasta, sushi and Gelato, but there is nothing that makes me as happy as this decadent breakfast. A great way to enjoy the extra 4 boxes of Matzo you have left over from Passover.

Smear a thin layer of Temp Tee cream cheese on one board of Matzo, I couldn't find a chunk of Munster that was Kosher for Passover this year, so the sliced worked well too, break up the Munster and scatter it over cream cheese, put in microwave on high for 22 seconds. It gets gooey and melty. Yum.

Hope you like it too!

Enjoy!

Simply Fresh!

Avocado Tomato Simple Salad

A great way to celebrate the warm weather is with this refreshing and delicious simple salad. These few incredible veggies are amazing on there own but also great when mixed together. You can use this salad as your base and add to it with what you have in the pantry, or with whats fresh at the farm stand.

Ingredients:

3 Avocados

medium red onion

12 -15 small vine tomatoes  1.5 "

1-2 limes juiced

1/4 cup chopped cilantro

3-4 tablespoons olive oil

salt & pepper

Remove the nub, nobody wants to get that in there dish.

Cut the avocados in half and remove the pit.

There are many ways to remove the skin from the avocado, what ever way is easiest without bruising the veggie is good. These are two ways to do it. Either scoop out the avocado with a big spoon pressing against the skin, or you can just peel the skin right off.

Chop avocado into uniform chunks.

Try to use ripe but firm tomatoes for this salad. Cut tomatoes in quarter wedges.

Cut onion in half and slice each half in paper thin slices.

Roughly chop cilantro.

Layer the ingredients in a bowl. Add juice of one lime, drizzle the olive oil, add salt and pepper. Very gently and lightly fold in the salad with a spoon. be gentle so that the avocados don't get mashed.

Taste  to see if you need to add some more lime juice.

A few ideas for great add-ons to the salad are cucumbers, chick peas, black beans, roasted corn. grilled chicken, feta cheese, or what ever combinations you like.

Simply Enjoy!!

Things That Make Me Too Happy!!

Things That make Me Too Happy...

...Anything Purple

Since I was little I have always been a big fan of the color purple. Many purple nicknames and notes written in my yearbook referring to my love of the color. I remember one of my favorite pair of shoes when I was little where purple suede with a big pink heart. 

Well it's still in me and it still makes me Too Happy. Especially purple Lilacs from my daughter Carly.