I make a really great Mexican or Southwest Style Marinade for chicken. I got the idea that I can infuse those flavors into beets to make them interesting. I didn’t know what my dish would turn into. I played around with my recipe a little for the beets. After I made them I found that the braising liquid was too delicious to toss so I called this dish soupy beets. This dish is very vegetable heavy and doesn’t end up with a lot of liquid as you can see in my pictures but it is FORKING AMAZING Delicious! It’s does come out with all kinds of flavors and also is a little spicy. It just dances with all kinds of flavors and textures. You can just make the beets or take it further and fry vegetables for it and make a few eight minute eggs. I happen to have some leftover lime pickled shallots so I added them too. My idea of serving size might differ from your idea of serving size. This makes about 4 really large servings or 8 smaller servings. I make more fried vegetables than I needed so extras will go on sandwiches or salads. This recipe takes two or more days to prepare if you are pickling the egg. More than two days if you are adding lime pickled shallots because they take at least three days to pickle.

Ingredients for around 8 servings

2 pounds of beets peeled (bigger beets you might need to cut in half or quarter)

1 Tablespoon kosher salt

4 garlic cloves – ground to paste

1/2 cup sugar

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon ground anatto

1/2 teaspoon ground coriander

1/2 teaspoon ground chipotle powder (they sell this at Sprouts…if you don’t have use a chipotle pepper- chopped – in adobo sauce and maybe a teaspoon of the sauce)

1 cup red wine vinegar

1 cup rice wine vinegar

2 cups water

2 bay leaves

2-3 (or more if you want more) eggs (eggs go in gently boiling water for 8 minutes and go in ice bath. Peeled eggs sit over night in beet liquid. (I only used half egg on some servings and a quarter egg in most of my servings)

oil for frying – maybe two inches in your pot on medium heat. I used canola oil.

1 carrot – peeled sliced extra thin on mandolin

1 onion – peeled sliced extra thin on mandolin

4 radishes – sliced extra thin on mandolin

2 shallots – (If you are added Lime pickled shallots this needs to be done at least three days in advance) Sliced thin on mandolin.

1 Tablespoon sugar (for lime pickled shallots)

1 teaspoon salt (for lime pickled shallots)

1/2 cup lime juice (enough to cover shallots) (for lime pickled shallots)

1 cup small sweet tomatoes sliced

1/4 cup fresh cilantro – chopped or torn

1/4 cup fresh parsley leaves – chopped or torn

1/4 cup fresh mint – chopped or torn

1/4 cup scallions – chopped

Directions

At least three days before you make this make the lime pickled shallots. Sliced shallots go in a ziplock sandwich bag. Add lime juice salt and sugar. This just sits in the refrigerator till you are ready for it.

Either earlier in the day or the day before get a sauce pot halfway filled with water. Get the pot on a gentle boil. Carefully place the eggs in and set your timer for 8 minutes. When they are done place in an ice-bath. Peel when cool and place in the refrigerator.

Preheat your oven to 400 degrees F and get a middle rack ready for the beets.

Your beets and seasonings go in a pan. (beets, salt, garlic, sugar, black pepper, oregano, cumin, anatto, coriander, chipotle powder, vinegars, water and bay leaves.)

You might need to mix up the water a little.

This gets covered and goes in the middle rack of a preheated 400 degree F oven till the beets are tender. Depending on size and freshness of beets this will take 60-90 minutes.

While the beets are cooking you can fried vegetables today or wait till tomorrow if you are pickling the eggs.

To fry vegetables add about 2 inches of oil that you start just a little over medium heat. You might need to turn it down slightly maybe half way though. The vegetables are done when they start to brown. This takes a LONG time. Carrots were faster than the radishes. Onions were the slowest to get crisp. I did one vegetable at a time. When done they go on either a cooling rack or a sheet tray that is covered in paper towels.(towels will need to be changed or vegetables will be sitting in wet oil)

Beets are done by now so take them out. (test and make sure that they are tender). Add peeled eggs so they can pickle (make sure that they are covered with beet juice) Leave this out on the counter till it gets to be room temperature. Refrigerate over night. The next day you need to cut up the beets in any shape you like. I made thin strips.

When you are ready assemble. This can be served either cold or warm.

Dish out the soup, add an egg or 1/2 an egg. Add fried vegetables, add some lime pickled shallots and add fresh herbs. Some people might want to add sour cream.

Enjoy! This is really FORKING AMAZING!

I came across chef Yotam Ottolenghi’s recipe for Brussels sprouts with burnt butter and black garlic. Wow what a genius combination of things that I never would have thought of. Bunt butter, caraway seeds and black garlic is quite a combination. I didn’t have brussel sprouts at home but I did have cabbage so I thought that I can make a similar dish with cabbage. My recipe isn’t exactly the same but offers similar flavors. My idea of serving size might differ from your idea of serving size. I also used a small cabbage so a bigger cabbage might give even more servings and also might take a little longer to cook.

Ingredients for around 4 servings

1 cabbage – cored – quartered – each quarter gets cut in 3 or 4 smaller wedges (I used a smaller cabbage)

1/4 cup extra virgin olive oil – to be sprayed or brushed on cabbage (I used a spray bottle so I didn’t measure…I honestly don’t think that I used this much oil)

fresh crushed sea salt to taste

fresh ground black pepper to taste

1 teaspoon caraway seeds

1.75 oz black garlic (maybe around 2 Tablespoons chopped)

1 Tablespoon dried thyme

2 Tablespoons unsalted butter

1 lemon – just the fresh squeezed juice

1 Tablespoon apple cider vinegar

1/2 cup roasted pumpkin seeds

1 Tablespoon tahini

2 Tablespoons pomegranate seeds

Directions

Set oven to 500 degreed F.

Use a sheet pan (or two) and spray or wipe lightly with extra virgin olive oil.

You remove the core of the cabbage.

Then you quarter the cabbage.

Then each quarter gets sliced into 3 or 4 smaller wedges that go on your sheet pan. Then the slices get either sprayed or brushed with extra virgin olive oil and get seasoned with fresh crushed sea salt and fresh ground black pepper.

This goes on preferably a middle rack in your ore-heated 500 degree oven for around 15 minutes. It’s not done yet. Flip the cabbage wedges over on other side so you can brown up the other side. Depending on size if will need 10 to maybe 15 minutes more.

While you are roasting the cabbage you should make the sauce.

In a small bowl add the caraway seeds, black garlic, thyme. Leave it on side.

In a small fry pan on high heat add the butter. It will turn brown quickly. Then take it off the heat. Now add the caraway seeds, black garlic, thyme, lemon juice and apple cider vinegar. Blend till smooth.

Pour over cabbage.

Add toasted pumpkin seeds.

Finish with a little tahini and pomegranate seeds.

Serve right away and enjoy!

A Special THANKS! to Yotam Ottolenghi for coming uo with his FABULOUS Brussels sprouts with burnt butter and black garlic recipe. Without it I never would have made cabbage in a similar way.

The last time I made a delicious butternut squash I did it two ways that was a mixture of pan seared and mashed that we really enjoyed. I did it in a southwest style that I winged and didn’t publish yet. So I did a similar recipe but with an Italian kind of twist that also came out really delicious. My guess is that this makes around six servings but my idea of serving size might differ from your idea oof serving size. It makes what you see in the picture. My picture is of the dish cold and did look better all melty but I did that in sections and didn’t think it would look good that way….I was wrong I guess….

Ingredients for around 6 servings

1 red onion – slice extra thin on a mandolin

1 cup white vinegar

1 Tablespoon kosher salt

2 Tablespoons sugar

1 bay leaf

2 lbs butternut squash – peeled, seeds removed, cut in 1 inch cubes

2 oz sweet butter

big pinch sea salt

big pinch ground black pepper

big pinch dried rosemary

big pinch dried thyme

big pinch granulated garlic

splash sherry vinegar

2 oz sweet butter (this is for whipped squash)

3 Tablespoons heavy cream

1 dried hot pepper crumbled (I used a Calabrian peri peri pepper)

a few grates fresh nutmeg

4 oz walnut halves (this is really more than you need I discovered afterwards..use rest for salads or snacks)

1 Tablespoon sugar ( I used turbinado…any sugar will be fine)

1 Tablespoon oil (I used walnut oil but would use canola in a pinch)

2 dried hot peppers or to taste (I used two Calabrian peri peri peppers)

big pinch sea salt

1-2 oz gorgonzola cheese – crumbled – to taste

8 amarena cherries in syrup cut in half (plus around 1/4 cup of the syrup to add on just before serving…..If you aren’t using amarena cherries then a little drizzle of honey or date syrup would be good) If I was substituting cherries I’d use golden raisins or chopped dates)

garnish with a little fresh chopped thyme or rosemary

Directions

Put a sauce pot on medium high with the vinegar, kosher salt, bay leaf and 2 Tablespoons of sugar. Bring to boil and when it’s dissolved you can pour it over the onion and let it sit to the side. (This is best if down the day before) Leave on counter till it gets to room temperature and then refrigerate.

Melt two ounces of butter in a big fry pan on medium high heat with big pinches of sea salt, black pepper, rosemary, thyme, granulated garlic and a splash of sherry vinegar. Add squash and brown it up a big

Set oven to 350 F.

Get out sheet pans. You squash might not be cooked all the way so put the squash on sheet pans on top rack for about ten minutes or until cooked though and then remove from oven.

Make seasoned walnuts. Set oven to 250 degrees F.

In a small mixing bowl add 1 tablespoon sugar, 1 tablespoon oil, 2 dried crumbled hot peppers, and a big pinch of salt. Mix well and add walnuts and mix well. Spread out the walnuts on a sheet pan. Put them in the oven on a middle rack till fragrant. (about 10 minutes) leave on counter to cool.

Half the butternut squash gets whipped with 2 oz butter, I dried hot pepper, a few grates nutmeg and three tablespoons heavy cream. Whip or mash well.

Everything is done so just put together to serve.

Put the mashed or whipped butternut squash on a plate for in a bowl. Surround the squash with the seared squash. Top with pickled onions, amarena cherries, spiced walnuts, gorgonzola cheese and a small amount of fresh thyme or rosemary and the cherry syrup (not pictured because I figured this out after I snapped picture).

Enjoy! It’s really FORKING Scrumptious!

I had some tofu that I had to use so I thought up marinated tofu in tomato curry. Tofu is very versatile and can be used many ways. I think if you are just using plain tofu to eat that it taste better marinated. I made a simple marinade for it with sriracha.

I used the Shark brand that taste sweet and tomato-ee so that was the inspiration to do tomato curry. If you use a different brand of sriracha yours will come out different and might need some adjustments. My idea of serving size might differ from your idea of serving size. To me this makes about three smaller servings. You also need to add some vegetables to this dish. I didn’t have much around the house so I only used onions, a few extra tomatoes and a carrot. You can use whatever you like.

Ingredients for around three servings

14 oz tofu – I used firm – cut in bite size pieces

1/4 cup sriracha – preferably Shark Brand (marinade) With a different brand you might need to add sweetness.

1/4 cup – tamari or soy sauce or Golden Mountain (whatever you like best) (marinade)

1 teaspoon honey (marinade)

1 – 13.5 can coconut milk

2 hot chili peppers or to taste – fine chop

1 inch grated ginger

3 garlic – ground to paste (or to taste)

1/2 teaspoon crushed cardamon

1/2 teaspoon ground turmeric

1 teaspoon vegetable soup base (instead of salt and adds more flavors)

12 oz peeled cooked tomatoes

1 sweet onion – chopped or small slices

1 carrot sliced

a few roasted small sweet tomatoes (tossed in at end)

handful fresh basil – torn

small amount of oil, non stick spray or a little oil that might be on tomatoes

Directions

Start by marinating tofu. The tofu goes in a gallon ziplock bag and you add the sriracha, honey and tamari (or soy sauce or Golden Mountain) This needs to marinate about 90 minutes. Leave it sit one your counter for around an hour and then start up the rest.

A little oil goes in your fry pan or sauce pot on medium high heat and you cook up the onions and hot pepper till soft. Then add in garlic. Then add coconut milk and ginger, cardamon, turmeric and vegetable base and thin carrot slices. I let it cook down a little and when the carrots are soft I added the roasted tomatoes. Next add the roasted sweet tiny tomatoes.

By this time it’s around 90 minutes for the tofu so I drained it and add to the curry. Finish with fresh basil.

It’s DELICIOUS! Enjoy!

Fry’s supermarket was practically giving corn away for free so we got some and I did something different but delicious with it. Made easy to roll pasta dough. I cooked the corn in the oven with seasoning and water. The corn got a really great flavor to it and the water had a good flavor to so I made it into sauce. You will have FOUR extra ears of corn that you have to freeze and use for something else. You also will have a small amount of leftover corn filling that would be delicious to have in an omelet the next day. I made mine into raviolo. They are larger than ravioli. You can make yours into whatever shape you want. Mine made me 7 LARGE raviolo. To me that is 7 servings. But my idea of serving size might differ from your idea of serving size. I thought one was enough per person but my husband said he’d prefer two.

Ingredients for about 7 servings (plus extra corn)

2 eggs (pasta)

3 yolks – plus save one egg white for sealing ravioli (pasta)

1 1/3 cup flour (all brands of flour are ground different so you might need more or less (pasta) + extra for dusting the dough

1 Tablespoon extra virgin olive oil (pasta)

2 pinches sea salt (pasta)

6 ears corn peeled

4 oz salted butter – cut in half

2 Calabrian Chili Peppers – fine chopped

1-2 garlic cloves – minced (I used one clove but it was oddly large)

8 cups water

2 bay leaves

1/2 teaspoon dried thyme – in two portions for two pans

All the liquid from cooking the corn – sauce

8 oz heavy cream – sauce

4 Tablespoons corn starch – sauce

2 ears cooked corn kernels – filling

5 oz wild mushroom brie cheese – filling

2 Tablespoons sliced scallions – filling

around 1/4 cup corn meal to rest ravioli or raviolo on

a little extra virgin olive oil to sprinkle on ravioli or raviolo so they don’t stick

finish with some fresh parsley

grated Italian cheese

Directions

Make dough. Combine two eggs and three yolks and mix well. Add olive oil and salt and mix well. Add flour..Start with one cup and add more if needed. (I usually need 1 1/3 cup but every brand of flour is ground different so the amount you need will differ). Knead the dough and when smooth wrap in plastic wrap and chill in the refrigerator.

Now cook corn.

Set oven to 350 degrees f. The corn goes in two large pans (I use 1/2 buffet pans) 3 ears in one pan and three ears in the other pan. 1/2 the butter, Calabrian Chili, garlic, water, bay leaf and thyme go in each pan. Cover pans tightly with foil and place them in the middle rack of oven. Let them cook for 90 minutes. Then remove the pans from the oven. Use thongs and let the corn cool off. Throw out the bay leaves but DON’T THROW OUT THE LIQUID. Leave the liquid cool some on the counter. (It smells wonderful and all those flavors are infused into the corn)

When the corn is cool enough to handle make the filling.

Kernals get removed from the ears of corn. Mix the kernels with the cheese and scallions. Cover with plastic wrap and set in the refrigerator.

Make the sauce. Get a big cup or a bowl and mix the corn starch with a cup or two with a whisk so you don’t get lumps. The corn liquid, corn liquid mixed with corn starch and the heavy cream go in a pot on medium high heat. Mix well so you don’t get lumps. Once it bubbles turn the heat down to medium and let it reduce till you are happy with the consistency. (this takes a while) Take off heat and set to the side.

The quick and easy part is rolling the dough. Roll it out till it’s nice and thin. You will need to dust both sides with a little flour.

Cut dough however you want and paint edges of dough with egg white. Then stuff the dough with some filling. Edges of top dough also get egg white. Lay the top dough over the bottom dough and press them together and try to get the air out of center.

The stuffed pastas rest on a pan with corn meal (so they don’t stick) till you are ready to cook them (cover with plastic wrap so they don’t dry out. Gently boil for around two minutes or until it floats. Serve with sauce and a little fresh parsley and grated Italian cheese.

Enjoy!