Preheat oven to 375*. Soak 1# swordfish steak overnight in whole milk. Drain and marinate in 1/4 C extra virgin olive oil, 1/4 C white wine, 1 T each freshly chopped thyme, parsley & garlic for at least 2 hours. Pat dry (not completely). Wrap in 5 strips of partially cooked bacon. Bake on a rack above a pan for 50 minutes.
Pulse all ingredients in a food processor until finely chopped: 4 oz Bite Size Mission Figs, 5 oz chopped Medjool Dates, 3/4 cup Old Fashioned Oats, 1/8 cup flaxseeds, 1 t Vanilla, 1/4 cup natural almond butter. Makes 25 small energy balls. Keep refrigerated up to 2 weeks.
Adapted from a recipe by Andrew Nadeau (aka my future Son-in-Law). Coarse grind fresh beans and use filtered water, for best results: Gently stir 1/3 cup of ground coffee beans into 18 ounces of water. Cover and let the refrigerator do the work. Wait 18-24 hours and voila! Cold brew concentrate – to be diluted, as desired. Strain into container through a fine sieve or cheesecloth. Results vary depending upon coffee beans. We added 4 ounces of water because it is a medium roast Columbian bean.
Celebrate the month of love with some home cooked Bacon Jam – adapted from Martha Stewart
Saute’ onion and garlic in bacon fat until translucent (~ 6 min.) Add remaining ingredients (except bacon). Bring to a boil (~ 2 min.) Add bacon. Transfer to slow cooker. Set on high and cook 2 – 4 hours until liquid is syrupy. Coarsely chop using an immersion blender or food processor. Cool. Refrigerate up to 4 weeks in an airtight container. Makes one cup.
- 5 ounces frozen spinach (thawed/squeezed dry/chopped) 2 eggs (beaten) 1/2 C Parmesan cheese (divided) 1/2 C ricotta 3/4 C flour (+ additional seasoning) 2 C Chicken Stock. 1 T butter Combine spinach, eggs, ricotta and 1/4 C Parmesan in a large bowl. With wet hands, form 1 T of the mixture into a ball or an oval. Repeat with remaining mixture. Lightly coat each with flour (+) and place on pan or tray – makes 14-20 dumplings. Bring stock & butter to a simmer (keep warm). In a large stockpot filled with an inch or two of water (so that the water is shallow), bring water to a simmer. Add dumplings carefully & simmer until they float (may want to divide into 2 batches, so they are not too crowded) about 3 or 4 minutes. Gently remove from water & serve in the stock/butter topped w parm.
Hummus Stuffed Mini Peppers
5 oz chick peas (1/3 of a can)
1/8 C fresh parsley or cilantro
6/8 miniature peppers
1 T each water and cider vinegar
dash of salt
1/4 t cumin seeds (optional)
If using cumin seeds, toast in a dry skillet over medium heat, stirring frequently until aromatic. Transfer to food processor with garbanzo beans (chick peas), half of parsley, one or two of the pepper halves, water, vinegar & salt. Pulse until blended. Slice peppers lengthwise & spoon mixture into halves. Sprinkle with remaining parsley.
Refrigerate until serving. I like to top with chopped jalapeños, but they are not as pretty. Adapted from Taste of Home.
This a is a wonderful, yet simple, recipe that makes a great “homey” gift to give or receive (thanks to Judy Wint for the recipe/gift!)
Preheat oven to 375 degrees. Spray or lightly grease a 9X5 loaf pan. Mix 2 C flour, 1 C whole wheat flour, 1 t salt, 4 1/2 t baking powder & 12 oz beer, just until moistened. Transfer to loaf pan and brush with 2 T butter. Bake 45-55 minutes until a toothpick comes out clean.