Short Rib Lasagna Rolls

Ingredients

Ribs:

• 2 tablespoons olive oil
• 2 1/2 pounds beef short ribs
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 onion, roughly chopped
• 4 cloves garlic, peeled and smashed
• 2 (4-inch) sprigs fresh rosemary
• 2 cups red wine, such as pinot noir
• 2 cups beef broth

Filling:

• 3/4 cup milk
• 1/2 cup heavy cream
• 1 1/2 cups grated Pecorino Romano (6 ounces)
• 1 cup shredded mozzarella (4 ounces)
• 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 12 lasagna noodles (about 10 ounces)
• Butter, for greasing baking dish
• 1 (25-ounce) jar marinara sauce
• 1/2 cup freshly grated Parmesan
• Olive oil, for drizzling

Directions

For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender , 2 1/2 to 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (to yield approximately 2 1/4 cups shredded meat).

For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.

Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Carrot and Yam Purre

Carrot and Yam Purre

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 pounds carrots, peeled and thinly sliced
• 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 4 cups low-sodium chicken broth
• 1/2 cup water

Directions

In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.

Cook's Note: The carrot

Mushroom Melts

I confess the reason I made these for supper was because I was too lazy to defrost meat, I had no ideas and nothing prepared and had a mushrooms  and roasted red peppers in the fridge that I needed to use because we were going away for the week-end.  That being said these were really good.  My husband even commented that he liked the mayo red pepper spread that was on the top of the 'burgers'.  Best of all they were fast and easy to make.  You should enjoy some tonight!

Mushroom Melts


Ingredients

2 tbsp mayonnaise
juice of 1/2 lemon
1/4 cup finely chopped roasted red peppers
1 clove garlic, minced
4 large portobello caps, stems removed
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried italian seasoning
salt and black pepper to taste
1/2 cup shredded mozzarella
4 slices red onion
4 potato rolls or whole-grain buns
A few handfuls of mixed greens, arugula, or other lettuce



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Directions
Heat a grill or grill pan. Combine the mayonnaise, lemon juice, red peppers, and garlic. (For a uniformly red mayo, puree in a food processor.)
Rub the mushrooms with the olive oil, vinegar, Italian seasoning, and salt and pepper. Grill, top side down, for 2 to 3 minutes, flip, and immediately add the cheese. Cook for another 2 to 3 minutes, until the cheese is melted and the mushrooms are fully cooked. While the mushrooms are cooking, grill the onions until browned and toast the buns.
Top each bun with greens, grilled onions, mushrooms, and the red pepper mayo.

Chipotle Bacon Sliders

It is grilling season and I live in a predominately male household where we like our burgers.  My kids devoured these.  In fact I am sure that would have eaten more if I had made more unfortunately for them I did not.  These were a nice twist on a regular burger without being to weird for my kids.

Chipotle Bacon Sliders

2 tbsp mayonnaise
1 tbsp chipotle pepper
1/2 lb ground chicken
Salt and black pepper to taste
1/2 oz shredded sharp Cheddar cheese
4 small soft rolls, about 2" in diameter
4 strips cooked bacon
Caramelized Onions

Directions
Remove the burgers. While the pan is still hot, toast the rolls. Brush them with a bit more steak sauce if you like, then top each with a burger and mushrooms.
Mix the mayo and chipotle pepper. Season the sirloin with salt and pepper; form into 4 patties, being careful not to overwork the meat (which will create dense, chewy patties). Brush each patty with steak sauce. When the pan is hot, add the burgers and cook for 3 minutes on the first side, then flip.  Add the cheddar on top and continue to cook for another 3 minutes. Spread the rolls with a bit of the mayo mixture, then top with the burgers, bacon, and caramelized onions.

Blueberry Yogurt Multigrain Pancakes

Blueberry Yogurt Multigrain Pancakes

Makes 12 to 14 4-inch pancakes

2 large eggs
1 cup plain, full-fat yogurt
2 to 4 tablespoons milk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup (62 grams) whole wheat flour
1/2 cup (68 grams) all-purpose flour
1/4 cup (32 grams) barley or rye flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried

Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.

Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.

Serve in a big stack, with fixings of your choice. Do not anticipate leftovers.

Piña Colada Sorbet

Piña Colada Sorbet

Adapted from Sarabeth Levine’s “Sarabeth’s Bakery”

Serve this sorbet with tropical fruits. Or, scoop it into a glass, douse it with rum, and serve as a slushy cocktail. 

Makes about 1 quart

• 3 CUPS CANNED UNSWEETENED PINEAPPLE JUICE (ABOUT 4 SMALL CANS)
• 1 CUP CANNED SWEETENED CREAM OF COCONUT (LIKE COCO LOPEZ, NOT COCONUT MILK), WHISKED WELL
• 2 TABLESPOONS FRESH LIME JUICE

1. Place all of the ingredients in a medium bowl, and whisk to combine.
2. Pour the mixture into an ice cream maker, and process according to the manufacturer’s instructions.
3. Pack the sorbet into a covered container, and freeze for at least 4 hours before serving.

Gluten-Free Chocolate Cupcake Recipe

Gluten-Free Chocolate Cupcake Recipe

My only complaint about this gluten-free chocolate cupcake recipe is that the cupcakes didn't dome (some even sunk a bit after cooling) and the ones that I filled too high got thin, crusty tops.  I believe that this happened because they were too light to support the weight of a dome (see my FAQ on collapsing cupcakes).  I was willing to deal with a few fallen cupcakes for the sake of such a light gluten-free cake.  No one will ever see the top of the cupcakes anyway since they will be slathered in frosting.  To ensure that your cupcakes don't overflow, be sure to only fill the liners halfway.

Yield: About 30 cupcakes

• 2 3/4 cups garbanzo bean flour, sifted twice
• 1 3/4 cups sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup olive oil
• 1 cup whole milk
• 1 cup boiling water

1. In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Mix in eggs, vanilla, olive oil, and milk until just combined.
3. Mix in water.
4. Fill cupcake liners just halfway.
5. Bake at 350 F for 25 minutes or until the top bounces back when lightly touched.