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Lebanese Hushwee over Tahini

· 3 Comments

A simple beef sauté, Lebanese hushwee is full of warm spices of cinnamon and tossed with toasted pine nuts and layered on top of creamy tahini.

Lebanese Hushwee with Tahini

Lebanese Hushwee (Spiced Meat)

Today we are showcasing a peasant dish called hushwee. A very simple beef sauté with onions and pine nuts that cooks in just a few minutes. The other night we enjoyed it for dinner over creamy tahini and salad with za'atar pita bread and we gobbled it up. Simplicity at it's best.

The same mixture can also be used tossed with rice, which is then called hashweh and then you can go even further and stuff hashweh inside roasted acorn squash.

Hushwee Spices

Cinnamon and nutmeg are traditional flavors in Lebanese cooking and in hushwee and give fantastic savory aromatic depth to the meat. A little goes a long way so just a touch is all you need. I added my own twist and included smoked paprika which intensified another fantastic layer of flavor.

Lebanese Hushwee with Tahini

What to Serve with Hashweh and other Lebanese Favorites

Lebanese Hushwee with Tahini
Print Recipe
5 from 11 votes

Lebanese Hushwee with Tahini

A simple beef sauté, Lebanese hushwee is full of warm spices of cinnamon and tossed with toasted pine nuts and layered on top of creamy tahini.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Mezze, Side Dish
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: Lebanese ground beef recipe, Lebanese hushwee
Servings: 4 servings
Calories: 677kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

US Customary - Metric

Instructions

  • Spread tahini on serving dish and set aside.
  • In a medium sized skillet over medium heat, add butter and olive oil and ground beef. Cook meat until almost fully cooked, about 5-7 minutes.
  • Add chopped onion and continue cooking for another 2-3 minutes so the onions start to soften. If there is any residual fat, drain that and discard.
  • Add chopped garlic and spices and mix everything together. Add the pine nuts and continue cooking for another 1-2 minutes so the flavors blend. Taste for seasoning and adjust.
  • Once done, spoon hushwee over creamy tahini and garnish with fresh chopped herbs and an extra drizzle of olive oil and paprika, if you wish.

Notes

You can substitute the butter for ghee or vegan butter or olive oil if needing a dairy free alteration.
Recipe slightly adapted from The Ultimate Syrian Sunday Dinner

Nutrition

Calories: 677kcal | Carbohydrates: 13g | Protein: 28g | Fat: 59g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 429mg | Potassium: 604mg | Fiber: 3g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 5mg

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Cardamom Date and Rosewater Challah

· 15 Comments

Date and rosewater challah is a lightly sweet challah swirled with Mediterranean flavors of cardamom, dates, pistachios and rosewater.

Cardamom Date and Rosewater Challah

This is what happens when you raid the spice drawer and cupboard, you wind up creating the most luxurious mixture to stuff inside challah braids. Aromatic cardamom with sweet dates, chopped pistachios and a touch of rose water was the most delicious combination. I would also suggest making this mixture and serving it alongside a cheese platter as a sort of chutney.

Cardamom Date and Rosewater Challah

Aromatic cardamom with sweet dates, pistachios and a touch of rose water was the most delicious fabulous combination. I would also suggest making this mixture and serving it alongside a cheese platter as a sort of chutney.

We stuffed the mixture into all the braids rolled it tight and once it was all braided up, topped with with a brush of honey and more chopped pistachios and rose petals.

Cardamom Date and Rosewater Challah

More Challah recipes:

Round Fig Challah for Rosh Hashanah

Garlic Rosemary Challah

Savory Tomato Stuffed Challah Bread

Cardamom Date and Rosewater Challah-1
Print Recipe
4.93 from 14 votes

Cardamom Date and Rosewater Challah

Date and rosewater challah is a lightly sweet challah swirled with Mediterranean flavors of cardamom, dates, pistachios and rosewater.
Prep Time10 minutes
Cook Time30 minutes
Proofing2 hours
Total Time2 hours 40 minutes
Course: Brreakfast
Cuisine: Jewish
Keyword: challah with dates, date challah
Servings: 16 servings
Calories: 274kcal
Author: Samantha Ferraro

Ingredients

Date Mixture

Topping

US Customary - Metric

Instructions

  • In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 10 minutes. It should begin to foam up and you should see little bubbles.
  • Next, add eggs, oil and honey and whisk together.
  • Using a dough attachment on your mixer, gradually add flour and salt, about ½ cup at a time with the mixer on low. Continue to mix until everything is incorporated. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
  • Turn the dough onto a very well floured surface and knead for about 5 minutes. You can use your finger to see if it's ready. Press your finger in and if the dough bounces back quickly, it's ready.
  • In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. (for me, it was my oven).
  • Allow to rest and rise for 1 ½hours until doubled in size.
  • While the dough is rising, make the filling. In a medium sized pot, add together all of the mixture ingredients and place on medium heat. Cook until dates are softened and taste for seasoning adjustments. Turn off heat and allow to cool for a few minutes. Then transfer mixture to a food processor and puree until a thick paste forms. Set aside.
  • Pre-heat oven to 350 degrees F.
  • When dough is ready, it should have doubled in size. Punch the dough down and knead a bit to soften. Divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
  • Divide dough into 3 pieces (or more if you're making another braid), these will be your braid strands. Take 1 of the strands and roll making a long snake, about 12-15 inches long, but it should be thick enough to stuff, about 1-2inches thick. Use a rolling pin to flatten the strand.
  • Next use a teaspoon to fill the strand all the way down. You can also press the mixture gently in the dough, but don't overfill. Bring the strand together, pinching with your fingers and making sure no filling peeks out (but it's ok it some does). Once strands are sealed, gently roll the strands and begin braiding.
  • Line 3 strands together and pinch at 1 end. Braid a 3-strand bread and pinch the bottom ends together.
  • Place on baking sheet and cover challah with a towel. Allow to rise for another 30 minutes.
  • When done, Brush challahs with egg wash and honey and sprinkle rose petals and pistachios on top.
  • Bake at 350 degrees F for about 30 minutes or until the challah is a light golden brown color.
  • Allow to cool before cutting.

Notes

Yields 2 challot.

Nutrition

Calories: 274kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 307mg | Potassium: 256mg | Fiber: 3g | Sugar: 18g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

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Big...HUGE Announcement!

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Well...I guess it's about time I let the cat out of the bag already, yes?

I've been thinking of ways to announce this on my blog. Something clever and unique? I thought about doing a Facebook live of me jumping up and down, but really, my nerves got the best of me and that didn't happen.

So I continued cooking...and cooking. And testing..and cooking some more.

The Little Ferraro Kitchen Cookbook

You guys...I'm WRITING A COOKBOOK!! I still can't believe and in fact, my editor just sent a mock-up of the cover and I am in love! But that will be for a bit later on!

OK..so here's the details! I am so happy I finally announced it. I felt like it was a weight I was carrying around. I want to tell everyone, but wasn't sure how. So let's just get right into it, shall we?

Cookbook Details:

  • Tentative and most likely title: The Weeknight Mediterranean Kitchen
    • I am in LOVE with my concept and title. As you all know, I come from a vast background, being a Jewish girl from NY, then living in Hawaii, Southern California and now the Pacific Northwest, I have been blessed to be part of so many different cultures! But Mediterranean food is in my soul. I love it, I respect the flavors and ingredients and like to have fun with it as well!
  • Manuscript is due mid October and at this point, I'm a little over halfway done with the recipes. I have A LOT more to do...a LOT! And thinking about it is giving me anxiety, so I'll just do one day at a time. I work quite well under pressure, so this actually feels alright. (Is that weird?)
  • Release date will be Spring of 2018!! Not definite date yet but I will certainly keep you posted!
  • What the book is about:
    • Originally, the editor and I were going back and forth and we both agreed on a concept that we are both happy with. Weeknight Mediterranean will be about easy, approachable recipes that you can make after work or for lunches with spice and flavor from the Mediterranean.
    • There will be a section on my favorite spices with corresponding recipes associated and a few more Mediterranean cooking essentials.
    • Chapters included are : breakfasts, mains, grains, soups and my favorite chapter...dips and spreads! I think that will be the most fun.
  • It is NOT Kosher: I do have a lot of kosher readers, however because I do not keep kosher, some of the recipes are not (Shellfish, etc). However, there are a lot of delicious recipes that can still be made in a Jewish household.
  • I am taking ALL of the food photos myself, and will have my wonderful friend from Katheryn Moran Photography doing a few author photos as well.

 

I think that is the gist of it for now. I'm still cooking, and cooking and cooking. Which brings me to ask....

 

I'm looking for recipe testers! If you are interested, send me an email to FerraroKitchen at gmail.com

 

Until then..keep watching for updates. And OMG......I'm writing a book!!!

 

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Saffron and Pistachio Brittle

· 2 Comments

Giving brittle a Persian twist with saffron, pistachios and currants.

Saffron and Pistachio Brittle

Right when a friend shared this amazing pistachio brittle recipe from Bon Appetit on Facebook, I couldn't help but not make it. Besides being impulsive both inside and out of the kitchen, I managed to watch, cook and eat this recipe within 24 hours of first watching it.

Saffron and Pistachio Brittle

I am not from a Persian family, but I have dreams of hosting a lavish Persian dinner someday. A full table with bright colors of yellow and orange, from saffron and turmeric. With specks of pink and red from pomegranate topped vegetables and jeweled rice. Definitely one day.

But for now, I shall share some of my favorite flavors when I can and in smaller form. Like I said, I first saw this recipe on Bon Appetit and was enamored by the thought of a sweet and sticky brittle yet flavored with floral rose water, Ice cream with saffron and pistachios.

Saffron and Pistachio Brittle

I did make some changes, as the original recipe asked for dried rose petals which I couldn't find so instead added dried currants. The bit of rose water that is added gives the perfect amount of perfume without overpowering. Persian New Year is in a few days and I believe this would be a fabulous last bite of something sweet after a beautiful Persian dinner.

Giving brittle a Persian twist with saffron, pistachios and currants.
Print Recipe
5 from 4 votes

Saffron and Pistachio Brittle

Giving brittle a Persian twist with saffron, pistachios and currants.
Prep Time10 minutes
Cook Time10 minutes
Setting Time30 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American, Mediterranean
Keyword: pistachio brittle
Servings: 12 servings
Calories: 154kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

US Customary - Metric

Instructions

  • First line a baking sheet with parchment paper and then spray non-stick cooking pray on the paper to make sure nothing sticks.
  • In a small bowl, add the saffron and rose water and allow to steep.
  • Next in a medium pot, bring sugar, corn syrup, honey and 2 Tb water to a boil and fit the pot with a candy thermometer over medium heat. Stir gently to dissolve the sugar but once it's dissolved, stop stiring.
  • Continue to cook until 290 degrees Fahrenheit. Be very careful because mixture will be very hot!
  • Once it reaches temp, stir in the almonds and butter, stiring often with a spatula until almonds are lightly golden.
  • Once it gets to 300 degrees, then quickly whisk in the baking soda and saffron mixture. The caramel will bubble but just keep stirring carefully until it becomes smooth.
  • Then pour mixture onto the greased baking sheet and use your spatula to spread it out evenly. Top with currants, pistachios and flaky sea salt and allow to sit for a minimum of 30 minutes.
  • Once done, the brittle will not be hot and you can use a mallet to break it into pieces.

Notes

Recipe adapted from
Bon Appetit

Nutrition

Calories: 154kcal | Carbohydrates: 33g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 205mg | Potassium: 75mg | Fiber: 1g | Sugar: 30g | Vitamin A: 13IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.3mg

Beef Bourguignon Pot Pie

· 5 Comments

Beef Bourguignon pot pie filled with sautéed mushrooms and onions and topped with a flaky (and easy) puff pastry crust.

Beef Bourguignon Pot Pie

Possibly my absolute favorite Julia Child recipe to date, beef bourguignon. I've made Julia Child's Boeuf Bourguignon with every single step timed stamped perfectly and read every single word of the recipe. It's a time sucker, but worth every single sweat bead.

Beef Bourguignon Pot Pie

Beef bourguignon pot pie, made easier with a simple pull over of puff pastry. The bourguignon itself does take time, if you decide to do Julia's version. However I took some inspiration from the magazine and told myself, it's OK not to make everything from scratch and decided to keep the filling as simple as I could.

May I repeat...as simple as I COULD. Meaning, it's still a time sucker, but not nearly as long winded as in her book, including cooking with 3 different pans and washing out pots, etc. No, we are using 1 pot for the stew, 1 pan for some sautéing and your favorite pot pie dishes. Or what the heck, you could even slap the whole puff pastry sheet over your dutch oven if you REALLY want to keep it easy. Either way, throwing buttery flaky puff pastry over a wine loaded beef stew will probably be the most rewarding thing you put in your mouth.

And might I add that this would make a lovely (ahem) Valentines dinner-in? Don't say I never help you out.

More Julia Child's recipes

Julia Child’s Salad Nicoise

Julia Child’s Coq Au Vin Recipe

Julia Child’s Vichysoisse

Julia Child’s Mussels Mariniere

Beef Bourguignon Pot Pie
Beef Bourguignon pot pie filled with sauteed mushrooms and onions and topped with a flaky (and easy) puff pastry crust.
Print Recipe
5 from 7 votes

Beef Bourguignon Pot Pie

Beef Bourguignon pot pie filled with sautéed mushrooms and onions and topped with a flaky (and easy) puff pastry crust.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Main
Cuisine: French
Keyword: Beef Bourguignon pot pie
Servings: 6 servings
Calories: 960kcal
Author: Samantha Ferraro

Ingredients

  • 8 oz mushrooms mixture of button, cremini and shitake or any you prefer, cut in half or quartered if large
  • 6 oz pearl onions frozen and defrosted, usually half of a bag
  • 2 Tb butter
  • Olive oil for drizzling
  • 1 sprig of fresh thyme
  • 1 sprig fresh rosemary
  • ¼ cup red wine
  • Salt and pepper to taste

Beef Stew

  • 3 strips of bacon chopped
  • 2 lbs of beef chuck cut into 1 inch cubes
  • ½ cup flour
  • 2 large carrots peeled and sliced on a diagonal
  • 1 leek sliced in half moon slices
  • 1 shallot chopped
  • 1 Tb tomato paste
  • 2 garlic cloves chopped
  • 2 sprigs of fresh rosemary stems removed and chopped finely
  • 2-3 sprigs of fresh thyme stems removed and chopped finely
  • 3 cups beef stock separated
  • 3 cup red wine I used Chianti
  • 2 bay leaves
  • Salt and pepper to taste
  • Olive oil for drizzling
  • 2 sheets of puff pastry defrosted
  • 1 egg + water for eggwash
US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit.
  • First saute the mushrooms and onions. In a skillet over medium heat, melt butter and olive oil together and then add mushrooms and pearl onions, stirring so everything is coated with the butter.
  • Next, add the herbs (leaving whole is fine), red wine and season with salt and pepper and cook until onions are just about tender, 10-15 minutes. Once done, set aside.
  • In a large pot or Dutch Oven
    ,drizzle with olive oil and add chopped bacon. Cook until fat has rendered, then remove bacon to a plate and set aside.
  • Next, dredge the cubed beef lightly in flour, shaking off any excess and add the beef cubes to the same pot, searing on all sides. You may have to do this in several batches to not overcrowd the pot.
  • Once all the beef is seared (it will be under-cooked in the middle), remove to a plate and set aside.
  • In the same pot, add the sliced carrot, leeks and shallot and saute for about 2-3 minutes until the leeks and shallot begin to soften. You may have to add a bit more oil if it's too dry.
  • Then stir in 1 Tb tomato paste, chopped garlic and chopped herbs and saute for another minute.
  • De-glaze by pouring in 1 cup of beef stock and using a wooden spoon to scrape all the bits off the bottom of the pot.
  • Add back the bacon and cubed beef to the pot. Pour in 3 cups of red wine and 2-3 cups of beef stock until just barely covering everything. Add in 2 bay leaves and gently stir everything together.
  • Cover the dutch oven with a tight fitting lid and bake for 2-21/2 hours, or until the meat is tender.
  • While stew is cooking, you can prep the puff pastry.
  • On a floured surface, roll out the puff pastry to it's a bit thinner, about ⅛th of an inch but not too thin to tear.
  • Use your pot pie dishes as a guide to cut circles, leaving about 1 inch overhang.
  • Once stew is done, remove from the oven and add the mushrooms and onions and gently stir everything together. Allow to cool slightly.
  • Then ladle the stew into preferred
    Baking Dishes and cover with puff pastry. Cut a small hole into the crust and brush with egg wash.
  • Place pot pies on a baking sheet and bake for about 20-25 minutes or until the crust is golden brown.
  • Once done, remove from oven and allow to cool for 5-10 minutes before serving.

Notes

Inspired by Bon Appetit and Julia Child's recipe

Nutrition

Calories: 960kcal | Carbohydrates: 59g | Protein: 48g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 686mg | Potassium: 1299mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3877IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 8mg

Beet and Dill Cured Lox

· 6 Comments

Learn to make homemade lox flavored and colored with beets, dill and lemon that creates a striking color contract and sweet flavor.

Homemade beet and dill cured lox with fresh lemon zest, salt and sugar.

I have a running bucket list of recipes I've always want to conquer. It first started with French cuisine when Joe bought me the Art of French Cooking. Since then, I've visited cuisines I never thought would have crossed my pallet but most recently, childhood favorites and tastes is what I want to recreate now.

Beet and Dill Cured Lox

My friends tease me because I joke that growing up Jewish, all I did was eat some sort of cured, pickled or smoked fish either coming out of a jar or some sealed package. But that is how our ancestors preserved their foods. Pickled herring is near and dear to my heart (also on the bucket list), and finally I can say that I have made my very own beet cured lox. Yes, curing your own lox couldn't be any easier. The only tool you need is time.

I have to say, since moving to the Pacific Northwest, I have made some amazing new connections and met some awesome people. One of them being from Alaska Gold Seafood Cooperative. They are a seafood producers cooperative based in Alaska and their home office is based right here in Bellingham, WA, just a few minutes away from me! Alaska Gold ships directly to your door with fresh salmon that is flash frozen and air tight sealed right on the boat. The wild coho salmon couldn't be any fresher unless you were fishing for it yourself!

Homemade beet and dill cured lox with fresh lemon zest, salt and sugar.

How absolutely gorgeous is that salmon. This is line caught, Kosher wild coho salmon that is literally the entire length of the salmon, so it ranges anywhere from 1-2 ½ pounds, skin on. I really wanted to make a big impression with this beautiful wild salmon and I couldn't wait to make beet and dill cured lox so I could really taste how pure the wild salmon is.

Homemade beet and dill cured lox with fresh lemon zest, salt and sugar.

Homemade Cured Lox

And when I say making your own homemade beet cured lox is easy, I mean it's easy. The only tool you need is time and space in your refrigerator. Of course you don't have to use a 2lb, piece of salmon like I did, but we LOVE salmon and will eat it in every possible meal. Plus, this would be so perfect for a friends brunch with a build your own bagel bar (oh, that is a good idea) or just use a smaller piece of fish for a smaller group.

Beet and Dill Cured Lox

A huge thank you to Alaska Gold Seafood for providing an abundance of salmon. There is nothing more delicious than wild salmon literally straight from the source and I so appreciate their honest philosophy of "one line, one hook at a time". You know you are getting the best quality salmon there is!

Beet Cured Lox
Print Recipe
5 from 7 votes

Beet and Dill Cured Lox

Learn to make homemade lox flavored and colored with beets, dill and lemon that creates a striking color contract and sweet flavor.
Prep Time1 day 10 minutes
Cook Time1 day
Total Time2 days 10 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: beet cured lox, homemade beet lox, homemade lox
Servings: 6 servings
Calories: 130kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

  • 1 lb wild coho salmon filet skin on
  • 2 large beets grated
  • 2 lemons zested
  • ¾ cup kosher salt
  • ¾ cup sugar
  • 1 large bunch of fresh dill
US Customary - Metric

Instructions

  • Firts make sure to thoroughly dry your salmon by pressing a paper towel all over it to remove any extra moisture.
  • Then in a large bowl, mix together the salt, sugar, grated beets and lemon zest.
  • Lay some plastic wrap across a large baking sheet that has sides so liquid doesn't spill over as it cures. A shallow baking dish works well too.
  • Then spread out half of your mixture onto the plastic wrap, about the length of the salmon.
  • Place the salmon on top of the mixture and cover it with the remaining half of the beet mixture and then top with the fresh dill.
  • Place another layer of plastic wrap on top of the fish with another baking sheet and use cans or anything heave to weigh it down.
  • Then place your fish in the refrigerator and allow to cure for 48 hours. About halfway, I'll check to see if there s too much liquid and if you think so, pour it out and continue curing.
  • Once the salmon is done curing, it will have shrunk up a bit and feel drier. Remove the skin and discard and slice the salmon as thin as you can on a diagonal.
  • You can serve your lox on a bagel with capers, cucumbers, dill and cream cheese.

Nutrition

Calories: 130kcal | Carbohydrates: 6g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 14202mg | Potassium: 513mg | Fiber: 2g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 21mg | Calcium: 32mg | Iron: 1mg

Kale Tabbouleh with Pomegranate and Quinoa

· 9 Comments

Kale tabbouleh is a twist on the Mediterranean salad, with nutty quinoa, sweet pomegranate seeds and tossed with a tangy pomegranate vinaigrette.

Kale Tabbouleh with Pomegranate and Quinoa

I am vowing myself to only make the most delicious salads. #NoMoreWimpySalads will be my new bumper sticker and life's to short to force feed yourself wimpy limp lettuce. This is where, chopped kale tabbouleh comes in.

Kale Tabbouleh with Pomegranate and Quinoa

The preferred method for vegetable intake, for me at least, is to have everything chopped up and tossed lightly with a vinaigrette. . Am I 5 years old?? Well no, but there's a satisfaction in eating a large bowful of chopped food and then when you finally stop to take a breath, it's then you realize you just gorged 2 lbs of vegetables and actually enjoyed it. Score one for kale tabbouleh.

Kale Tabbouleh with Pomegranate and Quinoa

Now that I have a mantra to stand by, I take #nomorewimpysalads very seriously. And is it odd that I am hashtagging in the middle of a blog post where it's not necessary? Besides that, a good chopped salad is multi-textural and this kale tabbouleh serves its purpose. In addition to the finely chopped kale leaves, nutty quinoa and more chopped herbs are thrown in. Fresh pomegranate seeds lend a pop of sweetness and notably my favorite part of the salad are the dried apricots. Totally unexpected but almost like you found the the marshmallows in your lucky charms.

More great salads

Print Recipe
5 from 10 votes

Kale Tabbouleh with Pomegranate and Quinoa

Kale tabbouleh is a twist on the Mediterranean salad, with nutty quinoa, sweet pomegranate seeds and tossed with a tangy pomegranate vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: kale tabbouleh, quinoa tabbouleh, tabbouleh with quinoa
Servings: 6 servings
Calories: 278kcal
Author: Samantha Ferraro

Ingredients

  • 1 bunch of kale stems removed and finely chopped
  • Small bunch of fresh parsley stems removed and chopped
  • Small bunch of fresh cilantro stems removed and chopped
  • Small bunch of fresh mint stem removed and chopped
  • 1 cup pomegranate seeds
  • 1 cup cooked quinoa
  • ½ cup dried apricots chopped

Pomegranate Vinaigrette

US Customary - Metric

Instructions

  • This salad couldn't be any easier. Add all the chopped ingredients to a large bowl and toss togetehr.
  • Then add all the dressing ingredients to a mason jar and shake very well until throughout mixed.
  • Toss the vinaigrette with the salad and use as much or little as you like.

Nutrition

Calories: 278kcal | Carbohydrates: 26g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 18mg | Potassium: 281mg | Fiber: 3g | Sugar: 16g | Vitamin A: 576IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg

Parsnip Latkes with Creme Fraiche and Caviar

· 4 Comments

Slightly sweet parsnip latkes are made mini sized, which are perfect for a single bite or an appetizer. Then parsnip latkes are topped with some fantastic toppings, a dollop of creme fraiche, lox and caviar. May I suggest a glass of bubbly to pair with?

Mini parsnip latkes topped with smoked salmon, creme fraiche and caviar.

Latkes and Caviar

This was originally made a few years ago when Hanukkah happened to fall on New Years Eve. But because these are some of my favorite toppings to put on latkes, I make them every year as an appetizer to start the Hanukkah celebrations.

Another fun project, would be to make your own homemade lox top top the latkes with.

Mini parsnip latkes topped with smoked salmon, creme fraiche and caviar.

A Few Latke Making Tips

  • Whats so fun about latkes, is that you can use all sorts of vegetables. These have parsnips, which offer a slight sweetness.
  • Wherever vegetable you use, squeeze out most of the moisture so they fry up well.
  • Use a high heat cooking oil, such as avocado, grapeseed or vegetable oi.
  • Place fried latkes on a paper towel to drain excess oil.
Mini parsnip latkes topped with smoked salmon, creme fraiche and caviar.

Print Recipe
5 from 6 votes

Parsnip Latkes with Creme Fraiche and Caviar

Mini parsnip latkes topped with smoked salmon, creme fraiche and caviar.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Jewish
Keyword: latkes with caviar, latkes with creme fraiche, latkes with smoked salmon, parsnip latkes
Servings: 12 mini latkes
Calories: 59kcal
Author: Samantha Ferraro

Ingredients

Parsnip Latkes

Toppings

  • Creme fraiche or sour cream + lemon zest
  • Smoked Salmon
  • Caviar
  • Micro greens
US Customary - Metric

Instructions

  • First make the latkes. Shred the parsnip, potatoes and onion using the shredding attachment of your food processor or shred by hand if you prefer.
  • Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.
  • Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.
  • Heat a large skillet over medium heat with canola oil and test with a small piece of batter to see if the oil is hot enough. If it sizzles, it's ready.
  • Then use a teaspoon (for mini size) and spoon a mixture of the latke into the hot oil, gently pressing down so it flattens and is even and cook on first side for about 3-4 minutes. Then carefully flip over and cook the other side for another 2-3 minutes until golden brown.
  • When done, remove to a paper towel lined baking sheet and sprinkle with salt while it's still hot.
  • To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.
  • Top latke with a slice of lox, a dollop a bit of the creme fraiche, caviar and micro greens.

Nutrition

Calories: 59kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg

Purple Sweet Potato Latkes with Kimchi

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An ode to Pacific and Korean flavors, these purple sweet potato latkes are topped with spicy kimchi, kimchi sour cream and a healthy dash of furikake.

Purple Sweet Potato Latkes with Kimchi

Latkes with Kimchi

The beauty of this recipe is the flavor combination. The purple sweet potato latkes are as you would think, like a sweet potato, though a bit starchier in my preference and therefore they fry up beautifully. The sweet potato edges get crispy and the middle a bit soft with an outer savory layer and sweeter middle. Then roughly chopped kimchi is layered on top, saving a bit of the kimchi juice to stir into sour cream. And let me tell you...kimchi sour cream is a HUGE must do!

For more flavor pack, sliced green onions, cilantro and one of my favorite spice mixes, furikake is sprinkled all over the latkes and the dip. If you're not familiar with furikake (actually used with Japanese food as a rice garnish), it's a seasoning mix filled with seaweed, bonito flakes and sesame seeds. It's salty and savory and honestly, I use it on everything!

Purple Sweet Potato Latkes with Kimchi

Happy Christmukkah everyone and happy frying! Wishing you all a wonderful holiday season filled with tasty eats, big smiles and full hearts!

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5 from 3 votes

Purple Sweet Potato Latkes with Kimchi

An ode to Korean flavors, these purple sweet potato latkes are topped with spicy kimchi and furikake.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: Asian, Jewish
Keyword: latkes with kimchi, sweet potato latkes
Servings: 10 latkes
Calories: 109kcal
Author: Samantha Ferraro

Ingredients

Latkes

Toppings

  • ½ cup sour cream
  • 1 Tb kimchi juice
  • 1 cup kimchi roughly chopped
  • 1-2 green onions sliced on diagonal
  • Furikake seasoning for garnish
  • Fresh cilantro leaves
US Customary - Metric

Instructions

  • To make the latkes, add the sweet potato and onion to a food processor fitted with a shredding blade (or you can shred by hand).
  • Add mixture to a bowl of cold water and allow to soak for 5-10 minutes. This will help crisp up the potato. Then using a clean kitchen towel and squeeze out the mixture really welel to get a smuch moisture out as you can.
  • Then in another bowl, add the potato mixture with the matzo meal and eggs and salt and pepper and mix everything together well.
  • Heat a large skillet with enough oil to coat the bottom on medium-high heat. Stop a piece of potato in the oil and if it sizzles, it's ready. Then use a tablespoon to spoon mixture into the hot oil. I can usually fit 4-5 latkes.
  • Fry latkes on first side until they turn a deeper purple color, about 3-4 minutes and then carefully flip over and finish cooking on the other side for another 2-3 minutes.
  • Once done, place cooked latkes on a towel lined baking sheet to drain and sprinkle with a bit more salt on top.
  • Next, make the sour cream dip by mixing the sour cream with kimchi juice. Taste for seasoning.
  • To assemble, lay out the latkes on a platter and top with chopped kimchi, green onions, cilantro and sprinkle furikake.

Nutrition

Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 59mg | Potassium: 269mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9784IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Plantain Latkes with Avocado Crema

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Don't say I didn't warn you, because more latkes are coming! And to continue our latke making marathon, today's newest arrival is an ode to some of my favorite Latin flavors; crisp plantain latkes with avocado crema.

Plantain Latkes with Avocado Crema

With inspiration from my favorite salty snack, plantain chips or the more familiar tostones, plantains fry up beautifully. Of course, make sure you get the unripe green plantains and the more firm the better. The darker they get, the plantain will be too soft and sweet, though sweet fried plantains are a whole other treat of their own.

Plantain Latkes with Avocado Crema

You can grate plantains If you have a food processor, it makes it even easier. But word of warning, plantains get a bit on the sticky side. Like potato latkes, you can still squeeze the water out,but just be prepared for the plantain mixture to be a bit sticky. So when you are in the midst of frying, make sure to oil the back of a spoon or small spatula to gently press down the latke. This will ensure the mixture doesn't stick to the spoon, and will make it a bit flatter and therefore, crispier!

Plantain Latkes with Avocado Crema

Happy Hanukkah and happy frying!

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5 from 4 votes

Plantain Latkes

Plantain latkes made with ripe plantains and avocado crema.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Snack
Cuisine: Jewish, Latin
Keyword: plantain latkes.
Servings: 10 Latkes
Calories: 124kcal
Author: Samantha Ferraro

Ingredients

Plantain Latkes

Avocado crema

  • 1 ripe avocado
  • ¼ cup sour cream or Greek yogurt is a good substitute
  • 1 lime juiced
  • Small bunch of fresh cilantro leaves about ½ cup
  • Small bunch of fresh parsley leaves about ½ cup
  • 1 teaspoon garlic powder
  • 2 tablespoon water for consistency
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • First prep your ingredients. Use a paring knife to peel off the tough skin on the plantain and chop into smaller pieces, but large enough to fit through the feed of a food processor (or you can sue a hand grater if you prefer).
  • Using a food processor with the small shredding blade, shred the plantains and the onion. Then add the mixture to a bowl and grate 2 garlic cloves, add the egg, matzo meal and spices and mix everything together well.
  • Next, heat a large frying pan with enough canola oil to coat the bottom and allow to come up to about 360 degrees F, or you can test it with a small piece of batter and if it sizzles, it’s ready.
  • Then spoon a tablespoon-sized amount of latke mixture into the pan, and slowly add it to the hot oil. Lightly grease the back of your spoon and gently press down on the latke so it fries up evenly. I add about 3-4 latkes to a large skillet.
  • Fry on first side until golden brown and crispy, about 3-4 minutes then use a spatula to carefully flip over and continue cooking for another 2-3 minutes until crispy.
  • Once done, remove to a paper towel-lined baking sheet and sprinkle with salt as soon as they are done frying.
  • To make the avocado crema, add the avocado, sour cream, lime juice, herbs and spices to a food processor or blender, and blend until smooth. Add a bit a water to make it a creamier consistency.
  • When everything is done, serve the latkes with avocado crema and garnish with additional cilantro.

Nutrition

Calories: 124kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 290mg | Fiber: 3g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg

Saffron Latkes with Herbed Feta and Pomegranate

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A Mediterranean twist on a Hanukkah favorite. Saffron latkes topped with marinated herbed feta and jeweled pomegranate seeds.

Saffron Latkes with Herbed Feta and Pomegranate

The inspiration for our food shoot was Mediterranean, but of course I had visions of holding up mile high pile of latkes. So with the Mediterranean theme in mind, I made a Sephardi twist with saffron, turmeric latkes and topped with marinated feta and gorgeous jeweled pomegranate seeds.

Saffron Latkes with Herbed Feta and Pomegranate
Saffron Latkes with Herbed Feta and Pomegranate

How gorgeous is that plate of saffron latkes?? I can't take credit for this beautiful photo, but so thrilled that Katy captured exactly what I was envisioning! Fun, bold, colorful and temping bites...yes!

Saffron Latkes with Herbed Feta and Pomegranate

And get your oil hot and save room for more crispy goodness...2 more latkes recipes will make it your way before the holiday hits!

More great Latkes:

Pear and Sweet Potato Latkes

Salt and Vinegar Potato Latkes

Roasted Garlic Caprese Latkes

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5 from 5 votes

Saffron Latkes with Herbed Feta and Pomegranate

A Mediterranean twist on a Hanukkah favorite. Saffron latkes topped with marinated herbed feta and jeweled pomegranate seeds.
Prep Time1 hour 10 minutes
Cook Time20 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: Jewish, Mediterranean
Keyword: saffron latkes
Servings: 10 latkes
Calories: 123kcal
Author: Samantha Ferraro

Ingredients

Saffron Latkes

Herbed Feta

  • 1 cup feta not crumbled, but rather in large chunks
  • Lemon peel about 3 strips
  • 1 fresh rosemary sprig
  • 3 fresh thyme sprigs
  • Pinch of red pepper flakes
  • Olive oil
  • Pomegranate seeds for garnish
US Customary - Metric

Instructions

  • First, make the marinated feta. In a medium bowl, add feta, herbs, red pepper, lemon peel and pour enough olive oil to cover the feta. Then cover, place in refrigerator and allow to marinated for at least an hour. The longer, the better and it easily keeps for a few days.
  • Next, prep for the latkes. Using a food processor with the small shred blade, shred the potatoes and onion and add to a bowl. Use a clean towel and scoop mixture, a handful at a time and squeeze as much liquid out as you can, then add to a clean bowl.
  • Next, add the saffron water, turmeric and salt and pepper and mix well.
  • Heat a large skillet over medium-high heat and add enough canola oil to coat the bottom of the pan.
  • Then use a large tablespoon and spoon a tablespoon-sized amount of latke mixture and slowly add it to the hot oil. Lightly grease the back of your spoon and gently press down on the latke so it fries up evenly. I add about 3-4 latkes to a large skillet.
  • Fry on first side until golden brown and crispy, about 3-4 minutes then use a spatula to carefully flip over and continue cooking for another 2-3 minutes until crispy.
  • Once done, remove to a paper towel lined baking sheet and sprinkle with salt as soon as they are done frying.
  • Garnish latkes with herbed feta and pomegranate seeds.

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 192mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg
Saffron Latkes with Herbed Feta and Pomegranate

Roasted Tomato Soup with Coconut Milk and Prosciutto

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Roasted tomato soup, made creamy with coconut milk and topped with crispy and salty prosciutto chips for added crunch.

Roasted Tomato Soup with Coconut Milk and Prosciutto

I made this roasted tomato soup just as the tomatoes are beginning to end their season. Some are still lingering, but not nearly as sweet as they were a few months ago. And that's OK, because it's the perfect reason to roast them with aromatics and condense their natural sweetness.

Creamy coconut milk is added in lieu of dairy and topped with fresh thyme and crispy prosciutto chips. This, my friends is the epitome of fall comfort food.

Note, this can obviously be easily vegan if you omit the prosciutto, but I do love the salty crispy contrast it gives to the creamy soup.

Another note, I prefer my tomato soup on the very creamy side, so I take the extra step after pureeing and strain any large pieces or tomato skins. If you prefer a chunkier texture, just puree it well and don't strain. For another wonderful soup try my Butternut squash and pear soup, it takes the flavor of soup to another level.

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5 from 6 votes

Roasted Tomato Soup with Coconut Milk and Prosciutto

Roasted tomato soup, made creamy with coconut milk and topped with crispy and salty prosciutto chips.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: creamy tomato soup, dairy free tomato soup, roasted tomato soup, roasted tomato soup with coconut milk
Servings: 4 servings
Calories: 287kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • To make the prosciutto chips, add slices of prosciutto on top of a baking rack, fitted on top of a baking sheet.
  • Bake at 350 degrees F for about 10 minutes or until the prosciutto crisps up. Once done, remove and set aside.
  • To make the soup, line a baking sheet with foil and add tomatoes, garlic and onion. Season everything with salt and pepper and drizzle with olive oil. Then roast at 400 degrees F for about 30-35 minutes, or until the tomatoes condense and the onion and garlic caramelize.
  • Once done, remove and allow to cool slightly then add to a blender or food processor and puree until smooth. You may want to add a bit of stock to help loosen it up as well.
  • Once pureed, you may want to take an additional step and strain the soup through a sieve to get any large bits or vegetable skins out. If not, leave as is.
  • Then add mixture to a soup pot and continue cooking on medium-low heat. Add vegetable stock and coconut milk and taste for seasoning. Stir everything together well and adjust the amount of stock you may want to add if you like it thinner or thicker. Continue cooking until soup is warmed through.
  • Once done, ladle soup into bowls and drizzle with coconut milk, olive oil and sprinkle fresh thyme leaves and red pepper flakes. Crumble prosciutto on top for a salty garnish.

Nutrition

Calories: 287kcal | Carbohydrates: 17g | Protein: 5g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 523mg | Potassium: 828mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2142IU | Vitamin C: 35mg | Calcium: 52mg | Iron: 4mg
Roasted Tomato Soup with Coconut Milk and Prosciutto

Mujadara with Chickpeas and a Twist

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This mujadara recipe is a Mediterranean rice dish with chickpeas, lentils and caramelized onions made in a rice cooker!

Mujadara with Chickpeas (In a rice cooker)

Winter chill is in the air and my body is craving warm, simple comforting foods. Dare I call this mujadara, which is a Mediterranean rice pilaf dish with caramelized onions? It is, mostly, but of course I had to flick a few twists on the classic.

Not traditionally cooked in a rice cooker, the less than $20 appliance is one of our favorite kitchen tools (totally not sponsored, I just love this thing). We make all sorts of rice (jasmine, wild, etc), quinoa and couscous and every grain always comes out perfect. No extra pot on the stove and keeps the rice warm as you wait for the rest of your dinner.

Mujadara with Chickpeas (In a rice cooker)

A few tips I have noticed. When you use the rice cooker, the cook button flips to 'warm' and the steam stays trapped in, making the rice stickier. To combat this, I place a few layers of paper towel between the pot and the lid so the extra moisture is not absorbed back in the rice and making the texture a bit more separated.

Mujadara with Chickpeas (In a rice cooker)

I have to admit, my favorite part of mujadara is the crispy onions. Take the time and saute them slowly. Let the onions break down their sugars, caramelize and get sticky and sweet. The are the best ornament on top of the aromatic rice and turning ordinary pantry staples into something more glamorous and savory.

More great recipes:

Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette

Loaded Hummus

Vegetarian Stuffed Grape Leaves

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5 from 3 votes

Mujadara with Chickpeas and a Twist

This mujadara recipe is a Mediterranean rice dish with chickpeas, lentils and caramelized onions made in a rice cooker!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: mujadara, rice and lentils
Servings: 4 servings
Calories: 281kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • First cook the onions. In a non-stick skillet add a bit of olive oil and the sliced onions. Cook them on medium-low heat until they break down and caramelize and turn golden brown. This could take up to a good 25 minutes.
  • Next, rinse the rice lentils and chickpeas well until water runs clear.
  • Next add rice, lentils, broth, dried lemons (or lemon rind) and spices and cook in rice cooker until most of the water is absorbed (about 10-15 minutes).
  • Then, add the cooked chickpeas and stir together. Top rice cooker with towel and then place lid on top so the extra moisture is absorbed.
  • Once rice cooker turns off, fluff everything together, serving with caramelized onions on top and chopped fresh parsley.

Nutrition

Calories: 281kcal | Carbohydrates: 55g | Protein: 14g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 477mg | Potassium: 513mg | Fiber: 12g | Sugar: 5g | Vitamin A: 276IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 3mg

Summer Fasulye (Turkish Green Beans)

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A lighter take on Turkish fasulye, this is quickly sauteed green beans, heirloom cherry tomatoes and garnished with cilantro and capers.

Summer Fasulye (Turkish Green Beans)

A simple and lighter spin of my childhood favorite, fasulye, which is Turkish stewed green beans. Usually a much heavier dish, with cuts of meat stewed in tomato broth, green beans and served with rice. The original version is the most comforting dish on a cool day, but for summer, a simple saute will do.

My advice, if it's summer, make this when the produce it's at its absolute finest! The sweet cherry tomatoes slowly burst and it's own juices make a gorgeous sauce with the snappy green beans. Not to mention, this fasulye makes for a perfect accompaniment to Grilled Branzino with Lemon and Fresh Herbs or Turkish Kofta Kebab.

Summer Fasulye (Turkish Green Beans)

To be honest, summer is my least favorite season, weather wise. The sun is way too intense, I don't like to burn and I much prefer wearing scarves over a sundress any day. But food wise, it is probably one of my favorite seasons. Tomatoes are at their peak, and you know how much I love tomatoes. Leafy greens, stone fruits are sublime and another one of my favorite eats, green beans are at their absolute best!

I fell in love when I saw the white, green and purple green beans at my local farmers market. But no rainbow in this saute, because the purple beans will slowly turn green as they cook. Apparently the purple is only in the outer layer and once the heat is turned up, the underneath green exposes. Either way, they were perfectly snappy and delicious.

Summer Fasulye (Turkish Green Beans)

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5 from 3 votes

Summer Fasulye (Turkish Green Beans)

A lighter take on Turkish fasulye, this is quickly sauteed green beans, heirloom cherry tomatoes and garnished with cilantro and capers.
Cook Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: green beans and tomatoes
Servings: 4 servings
Calories: 60kcal
Author: Samantha Ferraro

Ingredients

  • 1 pound fresh green beans any color you'd like
  • 1 pint heirloom cherry tomatoes
  • 2 garlic cloves chopped finely
  • 2 Tb capers optional
  • Olive oil for drizzling
  • Fresh cilantro or parsley for garnish
  • Salt and pepper to taste
  • Squeeze of lemon juice
US Customary - Metric

Instructions

  • In a sautee pan, drizzle about 1 Tb of olive oil and add chopped garlic. Saute on medium heat until just starting to change color.
  • Add green beans and saute for 4-5 minutes, periodically closing with a lid to help them steam a bit but still stay snappy. Add cherry tomatoes and continue to sate until tomatoes begin to burst and release their juices. Season with salt and pepper.
  • Once done, turn off the heat and garnish with capers, fresh cilantro and a squeeze of lemon.

Notes

This is such a quick and easy dish and makes great leftovers.

Nutrition

Calories: 60kcal | Carbohydrates: 13g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 131mg | Potassium: 505mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1367IU | Vitamin C: 41mg | Calcium: 59mg | Iron: 2mg

Seasonally Spring Donabe

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Donabe filled with seasonally spring ingredients; garlic scapes, fava beans and morel mushrooms.

Seasonally Spring Donabe

I made this spring donabe on one of the common cloudier days in this state, but don't let that stop you from enjoying donabe at home any time of year. If you know me, you know how intrigued I get with Asian cooking. It is the most foreign to me but the most exciting at the same time.

Seasonally Spring Donabe

A trip to the local farmers market inspired this seasonal take on today's donabe. Which is what the pot is called and literally translating to 'clay pot' in Japanese. A few fresh fava beans, spring morel mushrooms and the newest addition to my taste buds, garlic scapes in which Joe describes as being a cross between a garlic and artichoke heart is what adorned this simple donabe dish.

Seasonally Spring Donabe

More comforting recipes

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5 from 1 vote

Seasonally Spring Donabe

Donabe filled with seasonally spring ingredients; garlic scapes, fava beans and morel mushrooms.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main
Cuisine: Asian, Japanese
Keyword: vegetable donabe recipe, vegetarian donabe
Servings: 2 servings
Calories: 295kcal
Author: Samantha Ferraro

Ingredients

Broth

  • ½ cup soy sauce
  • ¼ cup sake
  • 2 cups water
  • 1 inch piece of ginger sliced
  • 1 teaspoon dashi
  • 2 teaspoon sugar
  • ¼ cup of mushroom liquid from soaking dried mushrooms

Toppings

  • 1 cup dried morel and shitake mushooms reconstituted in ¼ cup warm water
  • Slices of cooked pork or chicken
  • 2 large carrots peeled and sliced on an angle (or baby carrots)
  • 2 whole eggs
  • 4-5 garlic scapes cut in half
  • ½ cup shelled fava beans
  • Chives chopped for garnish
  • Cooked rice
  • Gochujang chili bean paste, optional for heat
US Customary - Metric

Instructions

  • First place dried mushooms in bowl with ¼ cup of warm water and allow to reconstitute. Once the mushrooms are plump and rehydrated, carefully pour and reserve the liquid but discard any dirt left over.
  • Next, in the donabe (or you can use a regular pot), add all the broth ingredients and bring to a gentle boil. If using a donabe, note that it will boil quickly and stay hot for a while.
  • Once broth is boiling, add in the whole eggs, carrots, garlic scapes and mushrooms and cover with the lid and allow to simmer for 3-4 minutes. Since the broth is so hot, it will cook everything pretty quickly. Once done, add in the fava beans and cooked sliced pork (or chicken, or you can keep it vegetarian) and turn off heat.
  • Bring the donabe to the table and serve with cooked rice and garnish with chopped chives.

Nutrition

Calories: 295kcal | Carbohydrates: 41g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 3682mg | Potassium: 721mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10495IU | Vitamin C: 14mg | Calcium: 129mg | Iron: 4mg

Way Too Easy Guava Mojitos

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This refreshing guava mojito may be too easy to drink! Sweet and tropical guava juice is shaken with muddled mint and fresh lime juice.

Way too easy guava mojitos with guava juice and a touch of fresh lime, shaken and done in 90 seconds

Guava mojito is a tropical twist on the classic Cuban cocktail, the mojito. It is a refreshing and fruity drink that combines guava juice and rum, fresh mint leaves and a good squeeze of fresh lime juice.

How to Make Guava Mojitos

To make a guava mojito, you will need guava juice, which can be found in the juice section of many grocery stores.

Begin by muddling the mint leaves with the lime wedges. Muddling releases the herbaceous oils from the mint and opens up it's aromatic flavors.

Next, add the guava juice, rum and cointreau and ice. Shake everything together in a cocktail shaker for at least 30 seconds until the shaker is ice cold.

Fill a glass with crushed ice and strain the cocktail into the glass and top with more crushed ice, if desired.

Garnish with more fresh mint and serve.

The resulting drink is a delicious and refreshing blend of tropical fruit, tangy lime, and cool mint, with a hint of rum adding a subtle kick. It's the perfect drink to enjoy on a hot summer day or any time you want a taste of the tropics.

Way too easy guava mojitos with guava juice and a touch of fresh lime, shaken and done in 90 seconds
Print Recipe
5 from 3 votes

Way Too Easy Guava Mojitos

This refreshing guava mojito may be too easy to drink! Sweet and tropical guava juice is shaken with muddled mint and fresh lime juice.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Cuban
Keyword: guava mojito
Servings: 2 Mojitos
Calories: 282kcal
Author: Samantha Ferraro

Ingredients

  • Small bunch of fresh mint + more for garnish
  • Wedge of lime
  • 4 oz rum
  • 2 oz Cointreau or orange liquor
  • 12 oz guava juice I used Ceres
  • Sparkling water
US Customary - Metric

Instructions

  • In a tall shaker or glass, use the back of a wooden spoon (or a muddler) and bruise the mint and lime wedge together to release some of its aroma.
  • Then, add the rum, Cointreau, guava juice and a handful of ice and close the lid tightly and shake for a good 20 seconds.
  • Fill a glass with crushed ice (preference) and pour in mojito. Top with sparkling water and mint leaves.

Nutrition

Calories: 282kcal | Carbohydrates: 21g | Sodium: 8mg | Potassium: 179mg | Fiber: 1g | Sugar: 19g | Vitamin C: 43mg | Iron: 0.04mg

Vegetable Green Curry Soup

· 1 Comment

A quick and easy vegetable green curry soup in just 20 minutes! Full of hearty bites of mushrooms and potatoes.

Vegetable Green Curry Soup via LittleFerraroKitchen.com

In just a about 20 minutes, this easy and quick to put together soup is steaming at your leisure. Use any vegetables you have on hand or in season and customize to your hearts desire. The best part...all done in one pot! After adding the potatoes and noodles, the starch helps thicken the soup just a bit to almost a curry stew. Leftovers, amazing! Add some crispy leftover rice (we are obsessed with leftovers) and a few extra dollops of sriracha and you have another fabulous meal.

Vegetable Green Curry Soup via LittleFerraroKitchen.com

Ingredients

Instructions

  1. First, prep your vegetables if you haven't already. Use the back of your knife to "bruise" the lemongrass pieces so it starts to release its aroma.
  2. Then, in a medium pot, add coconut oil, garlic, ginger and lemongrass and saute for 1-2 minutes until fragrant.
  3. Next, add curry paste, sriracha (optional) and spices and saute together for all spices are coated in the oil, for about another minute.
  4. Then add the potatoes and toss to coat and pour in coconut milk and vegetable stock and stir everything together, making sure coconut milk is evenly distributed. Bring to a boil and then down to a constant simmer until potatoes are tender, about 5-7 minutes.
  5. Once potatoes are done, add the baby portobellos, bell peppers and noodles and cover with a low and continue simmer for about 3-4 minutes until vegetables are just tender and noodles are cooked through.
  6. When done, turn off heat and add the enoki mushrooms (they are so delicate that the steam will cook them )and garnish with lime, cilantro and extra dollops of sriracha.

More Vegetarian recipes

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5 from 3 votes

Vegetable Green Curry Soup

A quick and easy vegetable green curry soup in just 20 minutes! Full of hearty bites of mushrooms and potatoes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main, Soup
Cuisine: Thai
Keyword: green curry soup, vegetable curry soup
Servings: 4 servings
Calories: 311kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • First, prep your vegetables if you haven't already. Use the back of your knife to "bruise" the lemongrass pieces so it starts to release its aroma.
  • Then, in a medium pot, add coconut oil, garlic, ginger and lemongrass and saute for 1-2 minutes until fragrant.
  • Next, add curry paste, sriracha (optional) and spices and saute together for all spices are coated in the oil, for about another minute.
  • Then add the potatoes and toss to coat and pour in coconut milk and vegetable stock and stir everything together, making sure coconut milk is evenly distributed. Bring to a boil and then down to a constant simmer until potatoes are tender, about 5-7 minutes.
  • Once potatoes are done, add the baby portobellos, bell peppers and noodles and cover with a low and continue simmer for about 3-4 minutes until vegetables are just tender and noodles are cooked through.
  • When done, turn off heat and add the enoki mushrooms (they are so delicate that the steam will cook them )and garnish with lime, cilantro and extra dollops of sriracha.

Nutrition

Calories: 311kcal | Carbohydrates: 55g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1090mg | Potassium: 826mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3218IU | Vitamin C: 67mg | Calcium: 54mg | Iron: 2mg

Jeweled Cauliflower Rice with Pomegranate and Pistachios

· 6 Comments

Jeweled Cauliflower Rice, with all the flavors of the traditional dish including saffron, turmeric, dates and pistachios, but low-carb!

Jeweled Cauliflower Rice with Pomegranate and Pistachios

Now onto this jeweled cauliflower rice! Cauliflower is easily one of our favorite vegetables and we eat it in all forms: roasted, steamed, mashed and now as spiced up jeweled cauliflower rice.

This would be fantastic served alongside slow cooked lamb shawarma too!

Jeweled Cauliflower Rice with Pomegranate and Pistachios

Ingredients

Instructions

  1. If you don't have riced cauliflower already, add cauliflower florets into food processor and pulse a few times until crumbly and looks like "rice".
  2. Then in a large skillet, add ghee, chopped onions and carrots. Cook on medium heat until onions are caramelized and carrots are tender, about 8-10 minutes. Then add riced cauliflower rice and toss to coat.
  3. Add spices and saffron liquid and mix everything well until color changes to a deep yellow. Cook on medium heat and cover for 6-8 minutes until the cauliflower is cooked. I prefer mine a bit less cooked, but taste for preference.
  4. Once done, add in the chopped dates and pistachios and toss to coat. Remove from heat and finally garnish with chopped parsley and pomegranate seeds.

Keep it simple and use your food processor to make the "rice", or even better...I've seen them prepped in stores and frozen in bags (Whole Foods and Trader Joe's). Cook for a bit with aromatic spices of saffron, turmeric and cinnamon and then add all the "jewels"; pomegranate seeds, pistachios, chopped carrots and dates.

More great rice dishes:

Persian Rice with Dates and Pistachios

Lemon Rice Pilaf with Dill and Pistachios

Adas Polow (Persian Rice and Lentils)

Print Recipe
4.80 from 15 votes

Jeweled Cauliflower Rice with Pomegranate and Pistachios

Jeweled Cauliflower Rice, with all the flavors of the traditional dish including saffron, turmeric, dates and pistachios, but low-carb!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: cauliflower rice, jeweled cauliflower rice, jeweled rice
Servings: 4 servings
Calories: 315kcal
Author: Samantha Ferraro

Ingredients

  • 1 head of cauliflower cut into florets (or about 2 cups of riced cauliflower)
  • 1 Tb ghee or olive oil to make it vegan
  • ½ yellow onion finely chopped
  • 2 carrots peeled and chopped
  • 1 Tb saffron water saffron threads soaked in warm water
  • ½ teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon za'atar
  • 1 cup dates pitted and chopped
  • ½ cup pistachios roughly chopped + some left whole for garnish
  • 1 cup pomegranate seeds
  • Fresh parsley roughly chopped for garnish
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • If you don't have riced cauliflower already, add cauliflower florets into food processor and pulse a few times until crumbly and looks like "rice".
  • Then in a large skillet, add ghee, chopped onions and carrots. Cook on medium heat until onions are caramelized and carrots are tender, about 8-10 minutes. Then add riced cauliflower rice and toss to coat.
  • Add spices and saffron liquid and mix everything well until color changes to a deep yellow. Cook on medium heat and cover for 6-8 minutes until the cauliflower is cooked. I prefer mine a bit less cooked, but taste for preference.
  • Once done, add in the chopped dates and pistachios and toss to coat. Remove from heat and finally garnish with chopped parsley and pomegranate seeds.

Nutrition

Calories: 315kcal | Carbohydrates: 52g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 68mg | Potassium: 1067mg | Fiber: 10g | Sugar: 35g | Vitamin A: 5176IU | Vitamin C: 78mg | Calcium: 88mg | Iron: 2mg
Jeweled Cauliflower Rice with Pomegranate and Pistachios

Butternut Squash Prosciutto Breakfast Hash

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This Butternut Squash Prosciutto Breakfast Hash and perfectly cooked eggs, might be your new favorite brunch.

Butternut Squash Prosciutto Breakfast Hash via LittleFerraroKitchen.com

Who doesn't love eating breakfast!

Whole 30 teaches you to start your day with a healthy protein filled breakfast (just like a veggie filled fritatta would be perfect!) Did we get sick of eggs throughout the month?? No way...we enjoyed delicious veggie packed hashes all month long!

I'll be sharing some of the recipes we had through the month, but here is a general idea!

Whole30Recipes
Clockwise Top Left: PLAT salad with prosciutto and egg, Persian cauliflower "rice" with pomegranates and dates, Roasted tomato soup with speck, Tomatillo Avocado salsa with plantain chips, Egg and veggie hash with tomatillo avocado salsa.

And speaking of breakfasts, how can anyone get tired of eating butternut squash hash for breakfast? No one, never, ever. I could eat for all month long...and we did!

Butternut Squash Prosciutto Breakfast Hash via LittleFerraroKitchen.com

The key here is to prep and roast a bunch of veggies early in the week. I used them in breakfasts, salads and dinner sides. Once you throw in some cooked squash, spinach and prosciutto, just add eggs and you're set. And promise me you'll cook in nothing but cast iron for the rest of your life...it gives such awesome flavor and texture!

More breakfast ideas

Print Recipe
5 from 6 votes

Butternut Squash Prosciutto Breakfast Hash

A quick hash with prosciutto, butternut squash and perfectly cooked eggs.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast hash with sweet potatoes, sweet potato hash
Servings: 2 servings
Calories: 231kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • In a medium cast iron skillet (or any skillet you have), drizzle a bit of olive oil (or 1 Tb ghee) and place on medium heat.
  • Add diced prosciutto and cook until crispy and all fat is rendered.
  • Then add in the butternut squash and spinach and cook for 1-2 minutes until the spinach wilts and butternut squash is warmed.
  • Then use a spoon to make 4 indents into the hash. Crack an egg into a separate bowl (this is always a good idea just in case you get a bad egg) and then slowly pour the egg into its pocket. Lower the heat to medium-low and continue to cook the eggs until the whites are set. You may want to cover the pan with a large lid to help cook the top, for about 6-8 minutes (depending on desired yolk doneness).
  • Once done, enjoy straight from the pan or on a plate. This is also fabulous with hot sauce, salsa and avocado!

Notes

Please note that this hash is already made with cooked and roasted squash, which I can suggest making a head of time so breakfast can be an ease.

Nutrition

Calories: 231kcal | Carbohydrates: 10g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 338mg | Sodium: 257mg | Potassium: 567mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10735IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 3mg

Sepia Pasta with Broccoli Rabe and Poached Egg

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This sepia pasta with Broccoli Rabe and Poached Egg simple to say the least, but big in eye-catching color and flavor. Bitter broccoli rabe has been a recent addiction for me is amazing with a perfectly yolky egg over it and a healthy dusting of Parmesan.

Every month or so a group of my girlfriends and I venture out and try new restaurants, activities, anything that we can all get a day off to do. It's hard, but we make it work, since all of us are in complete different fields, our days off and hours are all over the place, but even though we don't talk or text for days at a time, we know that our shindigs get us back to reconnecting.

Over the last year we've had some interesting excursions to say the least. 2 of the girls are total outdoorsy types, who sill swim the Bermuda triangle and kayak through the ocean in 5 foot waves (Yes, we actually did that for K's birthday. It wasn't a 5 foot wave, but hey, I lived to tell the tale). I, on the other hand prefer to keep my feet dry and on the ground, but always offer some funky restaurant to try out. So far I've introduced them to chicken feet rolling around in dim sun carts and raw poached eggs in Korean jigae. Next on the list is a "Jewish food crawl" in LA. Moral of the story, we're all taking one for the team, but do we have fun!

Sepia Pasta with Broccoli Rabe and Poached Egg

Our last excursion was a blast! We paraded around LA acting like typical tourists, ooh-ing and ah-ing at the architecture that we never noticed as locals. Lunch reservations were at Macherroni Republic, as per the birthday girls request and every dish was spectacular!

Sepia Pasta with Broccoli Rabe and Poached Egg

Of course the squid ink pasta inspired me to create something different at home, and today we have sepia pasta, which is actually made from cuttlefish and not squid ink. You don't taste the ink at all, but it gives off such a gorgeous subtle grayness, I couldn't wait to create something.

Sepia Pasta with Broccoli Rabe and Poached Egg

More great pasta recipes:

Kale Pasta with Capers and Olives

Chorizo Bolognese with Capers and Burrata

Easy Halloumi Pasta with Cherry Tomatoes

Sepia Pasta with Broccoli Rabe and Poached Egg
Print Recipe
5 from 3 votes

Sepia Pasta with Broccoli Rabe and Poached Egg

A gorgeous sepia pasta with bitter broccoli rabe, garlic chips and perfectly poached egg.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: Italian
Keyword: pasta with broccoli rabe
Servings: 2 servings
Calories: 472kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • First cook the poached egg (this can hold while cooking everything else). Crack an egg in a small bowl and then gently add it to a pot of simmering water. Use a spoon to carefully pull the whites of the egg together if needed. Cook the egg for about 4-5 minutes until whites are set then use a slotted spoon to remove and place on towel lined plate until ready to serve.
  • Then cook the pasta in boiling water until al-dente, about 7-9 minutes.
  • As the pasta cooks, make the rest of the dish(this will go quickly). In a skillet, drizzle with olive oil and add sliced garlic. Fry the garlic in olive oil until golden brown and crispy, then remove so it doent burn. Next, add the broccoli rabe and season with salt and pepper and red pepper flakes. Cook until softened but still bright green, about 3-4 minutes.
  • Add a healthy grating of Parmesan cheese and ladle the pasta into the pan with the broccoli rabe. Toss to coat and add a splash of cooking liquid if needed.
  • Add the garlic back in and toss to coat, adding more grated Parmesan if desired.
  • Finally, top with egg and an extra dusting of cracked pepper.

Nutrition

Calories: 472kcal | Carbohydrates: 84g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 131mg | Potassium: 177mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1583IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 6mg

Chicken Chow Mein with Chinese Broccoli and Mushrooms

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A quick chicken chow mein stir fry with Chinese broccoli, mushrooms and a savory spicy sauce to coat it all together.

Chicken Chow Mein with Chinese Broccoli and Mushrooms via LittleFerraroKitchen.com

Happy Lunar New Year! We didn't make it to China Town this year, but that's not stopping us from celebrating at home! (Plus, any excuse to make Chinese food..right?)

Chicken Chow Mein with Chinese Broccoli and Mushrooms via LittleFerraroKitchen.com

Ever since discovering our vast Asian population and community of exotic grocery stores here, we have accustomed to some foreign staples into our typical pantry. May I present to you, fermented chili bean sauce and or if you speak the language,  "Doubanjiang". A funky spicy, salty, thick fermented bean paste that slightly reaks if you put your nose to close in the jar. For heat lovers that like a little funk in their food, this is right up your alley. Clears the nostrils and doesn't linger with an extra depth of sour yet incredibly addicrive notes. Add this to the chow mein sauce or gingerly as a garnish for an extra kick.

Chicken Chow Mein with Chinese Broccoli and Mushrooms via LittleFerraroKitchen.com

Now that I've introduced you to the hottest thing in my life, let's celebrate properly with this chicken chow mein. Keep the noodles long for life longevity, as tradition states and add green onion for good luck. Celebrate, eat sweets and mandarines, dumplings and egg rolls and have fun!

Chicken Chow Mein with Chinese Broccoli and Mushrooms via LittleFerraroKitchen.com

Now I cannot take complete credit for the tenderness of this chicken in this chicken chow mein, thanks to Rasa Malaysia's tip on soaking the chicken pieces in baking soda. This instantly tenderizes the chicken and gives is the most delicious and inviting chew. The Chinese broccoli and other vegetables provide just enough crunch and texture, that you'll contemplate eating the entire wok-full yourself, but this is a celebration with family and friends, so make sure you save a bit for them, ok?

Print Recipe
5 from 6 votes

Chicken Chow Mein with Chinese Broccoli and Mushrooms

A quick chicken chow mein stir fry with Chinese broccoli, mushrooms and a savory spicy sauce to coat it all together.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main
Cuisine: Chinese
Keyword: chicken chow mein
Servings: 4 servings
Calories: 264kcal
Author: Samantha Ferraro

Ingredients

Chicken marinade

Sauce

For the Chow Mein

  • Canola or vegetable oil to coat wok or large pan
  • 2 garlic cloves chopped finely
  • 1 inch piece ginger peeled and chopped finely
  • 1-2 carrots peeled and cut into thin strips
  • 2 cups fresh Chinese broccoli thick stems removed
  • 1 cup fresh mushrooms shiitake, cremini or button, sliced
  • 2-3 green onions chopped
  • 8 ounces Chinese noodles I used dried noodles
US Customary - Metric

Instructions

  • First marinate the chicken. In a bowl, add the chicken pieces with baking soda and allow to sit for 10 minutes. Then rinse off baking soda and pat dry and add cornstarch and soy sauce and allow to marinate.
  • While chicken is marinading, cook the Chinese noodles in boiling water for about 3-4 minutes. They cook much quicker than paste and taste test for doneness. It should still have a bit of a "bite" to it because you'll be adding it to the hot wok later. Once done, drain and toss with a bit of sesame oil so noodles do not stick together.
  • In another bowl (or I use a Pyrex measure cup), mix together the sauce ingredients and whisk well. Set aside.
  • Heat a wok over medium-high heat and add oil to coat the bottom. Gently swirl the oil around the pan so sides are coated too. Once the oil is hot add the garlic and ginger and use a spatula to saute, making sure it does not burn, for about 1 minute.
  • Next, add chicken and cook until outside is cooked, about 2-3 minutes. Next, add the vegetables, the Chinese broccoli, mushrooms and carrots and toss everything to coat and allow the carrots and broccoli to soften. About 1 minute in, add the sauce mixture and toss together. Then add the cooked noodles and use tongs to coat everything in the sauce.
  • Once done, turn off heat and garnish with extra bean paste (if you'd like) and green onions.

Notes

Recipe and tips adapted from Rasa Malaysia

Nutrition

Calories: 264kcal | Carbohydrates: 36g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 943mg | Potassium: 384mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4715IU | Vitamin C: 113mg | Calcium: 103mg | Iron: 3mg

Looking for other recipes to try for the Lunar New Year? Try my shrimp chow mein with fresh vegetables and head on shrimp (the best part, if you ask me!)

Chicken Chow Mein with Chinese Broccoli and Mushrooms via LittleFerraroKitchen.com

One Pot Sazon Chicken with Black Beans

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One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!

This one pot sazon chicken recipe has been on a constant rotation in the Ferraro house ever since I discovered sazon mix. I put my sazon seasoning on everything! Beans, chicken, soups, meats, it is amazing! And the color that the achiote gives off is glorious! Bright, golden yellow with red undertones...just beautiful. For another wonderful One Pot Chicken meal, try my One Pot Chicken Provencal.

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!

I am quite serious when I say this is a true one pot dinner, though I do serve it with rice on the side because it's the perfect accessory for all that extra sauce you'll want to mop up. First, the chicken is seared until golden with a helping dose of sazon seasoning and then everything else is added in, black beans, a few tablespoons of sofrito (which I keep in frozen cubes when needed for dishes like this), tomatoes and a bit of stock. Step away for 40 minutes and let all those Puerto Rican flavors simmer together. Garnish with a bit of fresh cilantro and trust me when I say this tastes even better the next day!

Here's a few more chicken recipes:

Chicken and pear

Hawaiian Style Chicken Katsu with Furikake

Chicken Tikka Masala

Chicken Shawarma Bowls

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!
Print Recipe
5 from 11 votes

One Pot Sazon Chicken with Black Beans

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Latin
Keyword: one pot chicken with black beans, one pot chicken with sazon
Servings: 4 servings
Calories: 639kcal
Author: Samantha Ferraro

Ingredients

  • 2 chicken breasts skin on, bone in (organic and free-range always preferred)
  • 2 chicken thighs skin on, bone in
  • 1-2 drumsticks depending on how large your pan is, skin on, bone in
  • 3 Tb sazon seasoning Recipe here!
  • ½ of a small onion chopped finely
  • 2 garlic cloves chopped
  • 1 15 ounce can of black beans drained of most of the liquid
  • 3 Tb sofrito
  • 1 Tb tomato paste
  • 2 vine-ripened tomatoes seeded and cut into ½ inch pieces
  • ¾ cup chicken stock divided
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh cilantro chopped for garnish
US Customary - Metric

Instructions

  • Firstly, grab your widest skillet and drizzle with a bit of olive oil. Not too much, since the chicken will give off it's own fat and begin to heat on medium-high heat.
  • Then, season your chicken with sazon, salt and pepper on both sides until generously covered.
  • Place chicken, skin side down in the hot skillet, It should automatically sizzle. Cook on first side for about 3-4 minutes until skin is golden brown then flip over and cook the other side for another 2 minutes until golden brown. Once ready, remove to a plate.
  • In the same skillet, add chopped onion and cook for 3-5 minutes until translucent and add garlic and continue for another minute, stirring into the chicken fat and leftover seasoning in the pan.
  • Pour in about ¼ of chicken stock and deglaze the pan, scraping off any bits from the bottom. Allow to reduce for a minute or 2 on medium-high heat.
  • Then stir in tomato paste, add chopped tomatoes, sofrito, can of black beans, the rest of the chicken stock and season everything with salt and pepper.
  • Place chicken back in the pan, skin side up, making sure chicken is nestled in and skin still exposed. Cover and bring up to a boil, the reduce to a low simmer and cook chicken for about 40 minutes or until chicken is cooked through. Remove the lid for the last 10 minutes to sauce can reduce.
  • When done, garnish with chopped cilantro and serve with rice if you'd like.

Nutrition

Calories: 639kcal | Carbohydrates: 26g | Protein: 75g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 249mg | Sodium: 1375mg | Potassium: 1617mg | Fiber: 9g | Sugar: 4g | Vitamin A: 688IU | Vitamin C: 21mg | Calcium: 94mg | Iron: 6mg

Wild Mushroom Risotto

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Wild Mushroom Risotto loaded with flavors of white wine, mushroom broth, fresh herbs and a good grating of Parmesan cheese.

Wild Mushroom Risotto flavored with red wine, fresh herbs and Parmesan cheese.

Wild mushroom risotto is a labor of love that is most certainly worth the effort put into it. It requires patience and composure, but trust me when I say the end result is more than worth it. Slaving over boiling stock and stirring for 20 minutes isn't exactly a walk in the park, but when you take a bite of that perfectly creamy and smooth mushroom risotto, you'll happily pat yourself on the back and relish in it's perfect glory. There is nothing more satisfying than a well done plate of risotto.

Wild Mushroom Risotto loaded flavored with red wine, fresh herbs and Parmesan cheese.

Not so Secret Ingredient for Mushroom Risotto: Dried Mushrooms

Wild mushrooms can be hard to come by and can lead to a hefty purchase. To combat that, I like to use both dried mushrooms and fresh mushrooms. You can often find dried mushrooms at most grocery stores and are a fraction of the cost of fresh mushrooms.

I create a mushroom broth by soaking the dried mushrooms in warm water and use both the broth and reconstituted mushrooms for the risotto. Just be careful of any dirt left at the bottom of your bowl and don't pour that into your dish.

A Few Tips on Making Risotto

Here is a short guide on what I look for when making risotto. First photo is dry rice and as it soaks up the stock, the rice expands and starts to get creamy.

Ladle 1-2 cups of warmed stock to the risotto and stir that in. Continue stirring, and you will notice that the rice is soaking up the stock. When you pull your spoon through the rise and can see the bottom of the pan, that is a good indicator to add more stock.

Once the risotto is towards the end of its cooking and the rice is al-dente, add mushrooms, butter, Parmesan cheese and one final ladle of stock and stir together.

Wild Mushroom Risotto loaded flavored with red wine, fresh herbs and Parmesan cheese.

Side Dishes to go with Mushroom Risotto

Mushroom risotto doesn't need much more, but here are a few other dishes that I think would go very well. Oh and a chilled glass of white wine, such as Pinot Grigio would be lovely as well.

Wild Mushroom Risotto loaded flavored with red wine, fresh herbs and Parmesan cheese.
Print Recipe
5 from 2 votes

Wild Mushroom Risotto

Wild Mushroom Risotto loaded with flavors of white wine, mushroom broth, fresh herbs and a good grating of Parmesan cheese.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main, Main Course
Cuisine: Italian
Keyword: creamy mushroom risotto, mushroom risotto, wild mushroom risotto
Servings: 4 servings
Calories: 367kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Instructions

  • Fill a bowl with 1 cup of warm water and add dried mushrooms in. Allow them to soak for at least 20 minutes.
  • In a large skillet on medium heat, drizzle olive oil and saute chopped shallot, fresh mushrooms, garlic, herbs and salt and pepper for about 5 minutes until the mushrooms are just tender and shallot and garlic are caramelized. Remove from heat to a bowl and set aside. Add the dried mushrooms that were soaking and roughly chop them (save the mushroom liquid!)
  • Remove dried mushrooms from the liquid (save the liquid) and give them a rough chop and add the soaked mushrooms to the fresh mushroom mixture.
  • In a small pot, bring stock to a simmer to warm it through and add the mushroom liquid, being careful to not pour in the "grit" that settles on the bottom of the bowl. Bring stock to a simmer.
  • In the same large skillet on medium heat, drizzle with a bit more olive oil and add aborio rice and toss to coat.
  • Next, pour wine into rice and stir together, reducing the wine and until absorbed. Then, ladle 1-2 spoonfuls of warmed stock into the rice at a time until rice absorbs all the liquid. Continue to do this for about 20-25 minutes. (*Note: At this point stay close to the stove, constantly stirring the rice). Season with salt and pepper.
  • Towards the end, taste for doneness of the rice and seasoning, should not be too hard or too mushy. Once done, stir in the mushroom mixture, add the butter and 1 more ladleful of stock. Turn off the heat and cover allowing everything to blend together.
  • Once everything is done, grate fresh Parmesan cheese and stir gently. Garnish with fresh herbs and serve.

Notes

Simmer more stock then you need just in case you need to add more. 
Use a variety of mushrooms, dried or fresh. 
Risotto can keep for 2-3 days afterwards, but the texture will change slightly, 

Nutrition

Calories: 367kcal | Carbohydrates: 52g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 1419mg | Potassium: 397mg | Fiber: 3g | Sugar: 6g | Vitamin A: 901IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 3mg

For more Italian dinner inspiration, pair mushroom risotto with my beef braciole recipe stuffed with prosciutto and Parmesan.

Ginger Molasses Cookies with White Chocolate

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Soft ginger molasses cookies with a hint of orange zest dipped and dipped in a sweet white chocolate glaze.

Ginger Molasses Cookies with White Chocolate

Keeping this short a sweet, these ginger molasses cookies are planning to make  lots of gift appearances this year. I purposely kept a few cookies for several days after they were baked to "test" the softness (ya, that's what they call it...testing) and they were just as soft as the first day, with a slight chew and tender center.

I was so happy they didn't harden like other ginger molasses cookies I've had, these stayed pillowy and soft for 3-4 days afterwards.

Ginger Molasses Cookies with White Chocolate
Print Recipe
5 from 5 votes

Ginger Molasses Cookies with White Chocolate

Soft ginger molasses cookies with a hint of orange zest dipped and dipped in a sweet white chocolate glaze.
Prep Time10 minutes
Cook Time20 minutes
Chilling30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: ginger molasses cookies, molasses cookies, soft molasses cookies
Servings: 36 cookies
Calories: 4128kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • In a large bowl, whisk together the flour baking soda, spices and salt. Set aside
  • In the bowl of a stand or hand mixer, add the butter and beat until soft. Then add the brown sugar and beat until well combined and fluffy. Then add the molasses, egg, vanilla and orange zest and continue mixing until well combined. Use a spatula to scrape down the bottom and sides of bowl so everything is combined well.
  • Next, with the mixer on low, slowly add in the dry ingredients and mix until just combined. Turn the (very sticky) dough onto a large piece of plastic wrap and cover and place in refrigerator for at least 30 minutes.
  • When ready, pre-heat oven to 350 degrees F and line baking sheet with parchment paper (I used a silpat). Use a cookie ball scoop and roll about a Tb sized ball between your hands. Then roll dough in sugar and place on baking sheet about 1 inch apart.
  • Bake cookies for 8-10 minutes or until golden brown, rotating halfway through. Then remove from oven and allow to cool slightly on baking sheet before transferring them to cooling wrack to cool completely.
  • Once cookies are cooled, start the white chocolate. Make a double boiler by adding about 2 inches of water in a small pot and placing a glass bowl above the pot so it is large enough for the bowl to not touch the water. Bring to a boil and add white chocolate chips and coconut oil and use a spatula to stir everything together until chocolate is completely melted.
  • Then either drizzle melted chocolate to dip half of the cookie and sprinkle with colorful sprinkles.
  • Allow to dry on cooling wrap before packaging, about an hour.

Notes

Recipe slightly adapted from Sally's Baking Addiction

Nutrition

Calories: 4128kcal | Carbohydrates: 596g | Protein: 47g | Fat: 177g | Saturated Fat: 115g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Trans Fat: 6g | Cholesterol: 532mg | Sodium: 1863mg | Potassium: 2486mg | Fiber: 13g | Sugar: 302g | Vitamin A: 4515IU | Vitamin C: 3mg | Calcium: 557mg | Iron: 26mg

Chocolate Raspberry Walnut Rugelach

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Traditional rugelach rolled together with raspberry preserves, chunks of walnuts and chocolate chips.

Chocolate Walnut Raspberry Rugelach via LittleFerraroKitchen.com

It wouldn't be the holidays in the Ferraro house without homemade rugelach! Every year, at least 6 dozen are made, usually the more traditional ones and sometimes I get a little creative and try out new flavors (PS..stay tuned for more rugelach flavors coming for the holiday! And if you have any suggestions, please let me know!).

Chocolate Walnut Raspberry Rugelach via LittleFerraroKitchen.com

These chocolate raspberry rugelach lean more to the traditional but with a big punch of flavor. Odd, but I always keep a bag full of mixed nuts, sugar and chocolate in the kitchen and use it for all kinds of things...pancakes or waffles, streusel topping and in this case rugelach filling. One of the things I love so much about rugelach is that it's so versatile and you don't really need a recipe. Besides for the dough, of course, which if you asked me on the street, I can recite, ingredient by ingredient. But the filling is where you can have total creative control. Add whatever you want, a little of this, a lot of that..the only thing I suggest is so not overfill the rugelach too much. A little goes a long way.

Chocolate Walnut Raspberry Rugelach via LittleFerraroKitchen.com

You can see a few videos I made of rugelach with my cherry-pistachio rugelach and the fun video I made with The Nosher. A few tips I always use: use a pizza cutter to cut the rugelach into little triangles and chill the dough before rolling out! Other than that, easy peasy!

Chocolate Walnut Raspberry Rugelach via LittleFerraroKitchen.com
Print Recipe
5 from 5 votes

Chocolate Raspberry Wanut Rugelach

Traditional rugelach rolled together with raspberry preserves, chunks of walnuts and chocolate chips.
Prep Time40 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: Jewish
Keyword: chocolate raspberry rugelach, chocolate rugelach, raspberry rugelach
Servings: 40 rugelach
Calories: 149kcal
Author: Samantha Ferraro

Ingredients

Dough

Filling

US Customary - Metric

Instructions

  • Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla. Mix well.
  • Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
  • Next, using a food processor, add the chocolate chips, walnuts, brown sugar and cinnamon. Pulse a few times until nuts and chocolate are processed finely, then pour into a bowl and set aside.
  • In another bowl, mix together the raspberry preserves with orange zest. Set aside.
  • Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. *It will feel somewhat hard/stiff in the very beginning, but this is such a beautiful soft dough, once you start working it, it gets easier. Save excess dough to use again.
  • Then, take 2 Tb of preserves and spread a thin layer on the dough and then sprinkle ¼ cup of walnut chocolate mixture lightly pressing down.
  • Use a knife or pizza cutter to cut into 8 even triangle and take one of the wedges and roll from the outside-i like a small crescent.
  • Once all of them are rolled up, place rugelach on cookie sheet, end-side down and brush with egg wash and sprinkle with cinnamon sugar.
  • Bake at 350 degrees Fahrenheit for about 15-18 minutes until lightly golden brown.

Nutrition

Calories: 149kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 40mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg
Chocolate Walnut Raspberry Rugelach via LittleFerraroKitchen.com

Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

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A spicy and savory donut with hatch chiles, cheddar and Parmesan cheese served with a sweet raspberry wine sauce.

Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

Latkes get all the attention during Hanukkah like my Latke Bar with Toppings, but here is a new savory treat for you to try.

Meet...the savory donut! Filled with hatch chiles, savory cheddar cheese and topped with a healthy dusting of grated Parmesan. And what goes best with cheese? Well wine of course! Or in this case, a raspberry wine sauce to dip the savory donuts into.

Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

Now you know me (and I hope you do by now), that I have a very front savory tooth. I'd take a plate of falafel over cake any day. So of course I have to savory-fy the donut! I did it last year with my Swiss chard sufganiyot (very good combination of flavors if you decide to try) and did it again this year. Trust me and go there.


Wine and cheese is everything you need. And then some spicy hatch chiles, because if you love spice, this will make everything nice (too corny for ya?, Ya me too). These savory donuts are fried to golden perfection and studded with pieces of hatch chile and cheddar cheese throughout the dough. Next time I may STUFF the donut with cheese (Joey suggestion).

Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

To counteract the spice and savory factor, I made a simple sweet raspberry wine dipping sauce. Easy and not too sweet...add it all to a pot and reduce and then save some for ice cream later (another one to trust me about).

Print Recipe
5 from 4 votes

Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

A spicy and savory donut with hatch chiles, cheddar and Parmesan cheese served with a sweet raspberry wine sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish, Snack
Cuisine: American
Keyword: savory cheese donut, savory donut
Servings: 25 donuts
Calories: 131kcal
Author: Samantha Ferraro

Ingredients

Donut

  • 1 cup water
  • 1 cup whole milk
  • 2 eggs
  • 3 cups all purpose flour sifted
  • 2 Tb baking powder
  • 1 ½ cup grated cheddar
  • ¼ cup Parmesan grated
  • ½ cup chopped roasted hatch chiles seeds removed
  • Pinch of cayenne
  • Salt to taste
  • Canola or Vegetable oil for frying
  • Chopped green onion for garnish

Raspberry Sauce

  • ½ cup raspberry jam
  • ½ cup red wine
  • ½ cup fresh or frozen raspberries
  • ¼ cup brown sugar
  • ½ lemon juice and zest
  • Small cinnamon stick about ½ inch
US Customary - Metric

Instructions

  • To make the donuts, whisk together the water, milk and eggs together until well combined. Then sift together the flour, salt, cayenne and baking powder.
  • Slowly mix in the dry ingredients with the wet until a dough forms. Then fold in the cheddar and parmesan and chiles until combined.
  • In a medium sized pot, add oil to about 2-3 inches deep. Heat oil to about 350 degrees F or until you can tet it with a piece of dough and it sizzles.
  • Use a cookie scoop to spoon dough into oil and fry for 2-3 minutes on each side or until golden brown. When done, remove to a paper toweled lined tray and sprinkle with additional parmesan cheese and chopped green onion for garnish.
  • To make the sauce, add all ingredients to a small pot and boil for 10min until thickened. Then strain through a fine sieve, discarding cinnamon stick and solids and allow to cool.
  • Serve donuts with raspberry sauce.

Notes

Donut recipe adapted from Food.com

Nutrition

Calories: 131kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 110mg | Potassium: 163mg | Fiber: 1g | Sugar: 6g | Vitamin A: 126IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 1mg

Winter Wheat Berry Salad with Butternut Squash and Brussel Sprouts

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A seasonal winter wheat berry salad with maple roasted butternut squash, brussels sprouts, tart cherries all tossed with a honey mustard dressing.

Winter Wheat Berry Salad with Butternut Squash and Brussel Sprouts

One more recipe...just one more Thanksgiving recipe, why not right?

I couldn't resist. Like you need 1 more salad recipe that uses butternut squash and brussel sprouts. But yes, now you do. I did. And you will become addicted because butternut squash is only around for a few months out of the year, so lets bask in the squash glory while we can, yes?

Also...a few things:

Yes, you can make this salad ahead of time..easy peasy.

It tastes fabulous warm or at room temp.

Don't want to make it for Thanksgiving?? Save those leftover vegetables, boil the wheat berries and boom..you have leftover salad re-invented.

Have fun cooking and Happy Thanksgiving!

Winter Wheat Berry Salad with Butternut Squash and Brussel Sprouts

Now there's a lot of flavors going on here, but I promise you it all works. out. Maple roasted butternut squash brings out the ultimate sweetness, but not too much, this isn't candy. Roasted brussel sprouts and tart cranberries all tossed with a tangy honey mustard dressing with crunchy pecans. It's a tempting mouth full.

You can roast all the vegetables while the wheat berries cook, because as I've learned recently...they take a LONG time to cook. About an hour or a little more. They are tough little guys that need to go low and slow. So be patient with them because afterwards the wheat berries are hearty and chewy and soak up the vinaigrette beautifully.

Once the berries are boiled and veggies are roasted, it's all down hill from there. Throw it in a bowl and you're set. Leftovers...fabulous. Different textures, done! Contrast of flavors and seasonings, you got it!

Winter Wheat Berry Salad with Butternut Squash and Brussel Sprouts
Print Recipe
5 from 4 votes

Winter Wheatberry Salad with Butternut Squash and Brussel Sprouts

A seasonal winter wheat berry salad with maple roasted butternut squash, brussels sprouts, tart cherries all tossed with a honey mustard dressing.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: wheat berry salad with butternut squash, wheatberry salad with brussels sprouts
Servings: 4 servings
Calories: 582kcal
Author: Samantha Ferraro

Ingredients

  • 1 cup dried wheat berries
  • 3 cups water
  • 2 cups butternut squash peeled and cubed into 1 inch pieces
  • 2 Tb maple syrup
  • 2 cups brussel sprouts halved (or quartered if large)
  • ½ cup pecan halves roughly chopped, but not too much
  • ½ cup dried cranberries or dried cherries
  • Olive oil for drizzling
  • Salt and pepper to taste

Honey Mustard Vinaigrette

US Customary - Metric

Instructions

  • First, make those wheat berries. Add berries to 3 cups water and bring to a boil, then reduce to a low simmer. Allow to cook for about 1 hour (maybe a tad more) or until the wheat berries are plump and chewy. When done, drain and set aside.
  • Pre-heat oven to 400 degrees F and line 2 baking sheets with foil. On 1 sheet add the butternut and season with salt, pepper and maple syrup. Roast at 400 degrees for about 45 min or until fork tender.
  • On the other baking sheet, add the brussel sprouts and season with salt and pepper and roast for about 25 min or until fork tender. When done, add vegetables to large bowl.
  • After the brussel sprouts are done, use the same sheet pan and toast the pecans for about 3-4 minutes until you can smell them. When done, add to the bowl.
  • To make the vinaigrette. Add all ingredients to a mason jar and shake vigorously until mixed. Taste for seasoning.
  • To assemble, add everything else to the bowl (so nuts and cranberries) and toss with a few tablespoons of vinaigrette at a time until desired. Taste for seasoning and serve either warm or at room temperature.

Nutrition

Calories: 582kcal | Carbohydrates: 81g | Protein: 10g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 30mg | Potassium: 543mg | Fiber: 12g | Sugar: 31g | Vitamin A: 7817IU | Vitamin C: 61mg | Calcium: 110mg | Iron: 3mg

Matzo Ball Pozole

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A Latin fusion on the traditional matzo ball soup, matzo ball pozole has masa-matzo balls in a hearty stew with hominy and dried chiles.

Matzo Ball Pozole via LittleFerraroKitchen.com

A Blend of Cultures

Yes yes, you read that right...matzo ball pozole! A gorgeous blend of cultures, flavors, spices and cuisines.

It's funny when people ask me "where I'm from" because it often ends in a long over extended explanation of my background. I've learned to edit it a bit and just say the basics, but even the main subject gets raised eyebrows and questionable looks. The words Hawaii and New York are always followed by "How and why", and then I continue, the same story, each time, different company.

But after every explanation, I always think to myself how darn lucky I am. How blessed I am. How incredible fortunate I have been to be exposed to vast cultures, different religions and happy to say where I'm from. Yes it's different, not the norm, but I just love it that way.

Matzo Ball Pozole via LittleFerraroKitchen.com

Matzo Ball Posole

This matzo ball pozole is quite easy and full of bold flavors. Once you try pozole you'll never look back. Kosher eaters, make sure it doesn't have pork but either way the dried chiles and crisp cool cabbage topping will win your heart over, every single time.

The stew is already full of hearty bites with hominy and beans, then the addition of comforting matzo balls blends it all together. And these aren't you mama's matzo balls, not that I would ever turn those away...never ever.

Matzo Ball Pozole via LittleFerraroKitchen.com

Matzo Balls with a Twist: Masa-Matzo Balls

Now you can make these matzo balls either of 2 ways.

One, keep them simple, classic and use your favorite matzo ball recipe. Or....break out of the matzo ball box and try out this twist.

I split the amount of matzo meal with fine masa (the same masa you would use to make homemade corn tortillas) and flavored them with smoked paprika and lime zest.

Though, a word of caution, the masa will make the matzo balls a bit more dense and not as light and fluffy as you may prefer. If not, just use matzo meal and go to town!

Print Recipe
5 from 4 votes

Matzo Ball Pozole

A Latin fusion on the traditional matzo ball soup, matzo ball pozole has masa-matzo balls in a hearty stew with hominy and dried chiles.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: Jewish, Mexican
Keyword: matzo ball posole, pozole
Servings: 8 servings
Calories: 375kcal
Author: Samantha Ferraro

Ingredients

Stock

Matzo Ball

Toppings

  • Cabbage sliced
  • Tortilla chips
  • Avocado
  • Lime wedges
  • Sliced radishes
  • Fresh oregano and/or cilantro
US Customary - Metric

Instructions

  • In a large soup pot, add chicken pieces, quartered onion, garlic, bay leaves, salt and pepper. Cover everything with water and allow to simmer until chicken is cooked through and tender. As water begins to evaporate, add hot water to keep the broth at the same amount and use a ladel to skim any foam at the top of the stock.
  • While stock is cooking, make the chile sauce. Cut open your dried chile's and remove all the seeds and stems. Soak the chiles in warm water for at least 30 minutes to soften.
  • When chiles are soft, add them to your blender (or food processor) with the rest of the chile ingredients; the onion, garlic cloves, few sprigs of fresh oregano, drizzle of olive oil and about ½ cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until it is all pureed.
  • When stock is done and chicken is cooked through, remove chicken to cutting board and shred or cut into small pieces. Discard stocks onion, garlic and bay. Then add the pureed chile sauce to chicken stock and stir together. Then add the hominy, black beans and shredded chicken. Taste for seasoning and continue cooking for another 30 minutes to blend flavors together and soften beans.
  • While soup is simmering, bring another small pot of water to a boil for the matzo balls.
  • In a bowl add matzo meal, masa, eggs, sparkling water, grapeseed oil, paprika, lime zest and salt and pepper. Mix everything together and place in fridge to set for about 20 minutes.
  • When matzo mixture is ready, it will not be as "lose" as when you first mixed, but will be a little firmer. With wet hands, roll the matzo balls lightly between your palms, about the size of a golf ball.
  • Add matzo balls to simmering water, a few at a time and cook until they float to the top. Once done, add them to the finished soup or store separately.
  • Serve pozole with matzo balls and garnish with cabbage, radish and lime.

Notes

For leftovers, store the matzo balls separate from the soup to last longer.

Nutrition

Calories: 375kcal | Carbohydrates: 50g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 541mg | Potassium: 813mg | Fiber: 14g | Sugar: 12g | Vitamin A: 6587IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 4mg

Calzones Stuffed with Broccoli Rabe and Ricotta

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Easy calzones stuffed with big flavors of creamy ricotta, nutty Parmesan and spicy broccoli rabe.

Calzones Stuffed With Broccoli Rabe and Ricotta via LittleFerraroKitchen.com

Childhood memories quickly flood as I am reluctant to turn that pizza dough over and make the pizza into a calzone. You see, I am a constant. I don't like change, yet I like challenge and this comes both in my personal life..and well..in cooking.

Pizza is on a regular basis in the Ferraro house, and we're pretty picky with how we like it too. extra sauce, (for me), thin crust, high heat and that's the way we do it every few weeks.

Calzones Stuffed With Broccoli Rabe and Ricotta via LittleFerraroKitchen.com

Keep it simple people, take the pizza dough out of the package and leave it on the counter for about an hour to get to room temperature.

This will also help the dough relax and make ti easier to roll out. Then...the fun begins. Get your toppings and fill 'er up, baby!

My only suggestion, don't include the sauce in the calzone, save that for the side. This is a calzone after all, and any good soul East Coaster knows to save it for the side.

Calzones Stuffed With Broccoli Rabe and Ricotta via LittleFerraroKitchen.com

More Italian Inspiration

Print Recipe
5 from 4 votes

Calzones Stuffed with Broccoli Rabe and Ricotta

Easy calzones stuffed with big flavors of creamy ricotta, nutty Parmesan and spicy broccoli rabe.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main
Cuisine: Italian
Keyword: ricotta calzone
Servings: 4 servings
Calories: 421kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Additional fillings:

US Customary - Metric

Instructions

  • First things first turn that oven on to 450 degrees F and get it HOT. If you have a pizza stone, add that to the oven and let it get hot for at least 20 minutes. If not, use the bottom side of a baking sheet and place in oven to get hot.
  • Then, make the broccoli rabe. In a skillet, drizzle with olive oil and add chopped garlic. Cook on medium heat until garlic caramelizes, about 2-3 minutes. Then add broccoli rabe and season with salt and pepper. Cook until it begins to wilt but still has a crunch to it and is a bright green color., about 4-5 minutes. If the stems are really thick, I'll place a lid over the skillet for a minute to help steam. When done, turn off and set aside to cool to room temperature.
  • Next, lightly flour a clean surface and cut pizza rough in half, so you'll have about 5 oz each. Use a rolling pin and toll out the dough to about an 9 inch oblong circle. You're going to fold it, so it doesn't have to be a perfect circle.
  • Then on half of the side, leave a bit of a border of dough, to have room to crimp. Spread a thin layer of ricotta cheese, then add broccoli rabe, grated mozzarella and Parmesan cheese. Drizzle with a bit of olive oil and lightly season with salt and pepper. Then pull over the other side of the dough and crimp the edges with a fork or your finger.
  • Use a knife to cut a few holes in the top of the calzone and place on pre-heated baking sheet or pizza stone. Cook at 450 degrees F for about 12-15 minutes or until the crust is lightly brown on both sides. When done, remove from oven and allow to cool for a few minutes before eating.
  • Serve with marinara sauce for dipping.

Notes

Yields 2 large calzones.

Nutrition

Calories: 421kcal | Carbohydrates: 61g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 930mg | Potassium: 77mg | Fiber: 2g | Sugar: 6g | Vitamin A: 286IU | Vitamin C: 0.5mg | Calcium: 195mg | Iron: 4mg

Fava Bean Falafel {Guest Post}

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Happy Wednesday!! Oh, it's only been about 2 weeks since I shared a recipe on here, and it feels so good to be back! Joe and I are home from celebrating our 10 year wedding anniversary in Hawaii and we are still beaming from all the Aloha spirit and visiting my mom, family and friends.

 

And 10 years later....we said "I still do". #weddinganniversary #konahawaii

A photo posted by Samantha (@ferrarokitchen) on

Now that we are home and settling from our jet-lag, I couldn't wait to share what I made before I left! Fava bean falafel! you know how much I adore falafel and I am always trying to find fun new ways of enjoying the Middle Eastern treat. Last year this time I made a Southwest version with black beans and heirloom salsa and a few months ago I made a green kale falafel. Either way, falafel is always the way to go.

Homemade fava bean falafel filled with aromatics of parsley, cilantro and spices and perfectly fried. Serve with pickles, radishes and tahini sauce.
Homemade fava bean falafel filled with aromatics of parsley, cilantro and spices and perfectly fried. Serve with pickles, radishes and tahini sauce.


I'm sharing this fava bean falafel recipe for my good friend Miriam of Overtime Cook! I've known her for a few years and a soo incredibly thrilled that she is writing her first cook book. And since she is overwhelmed with cooking, editing, recipe testing and just being awesome, I was happy to offer my falafel services for her blog. Nice friend, huh? 😉

So without further adieu, please head on over to Miriam's blog, wish her a huge Mazel Tuv and check out the new falafel recipe!

Mango Swirled Coconut Margarita

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Mango Swirled Coconut Margarita via LittleFerraroKitchen.com


24 days and counting, is what Joe and I have been doing, gearing up for our 10 year wedding anniversary back home in Hawaii. So I thought it would be fun (and appropriate) to share a little end of the week Aloha-Friday cocktail.

Of course mango margaritas aren't the norm when I go back home. Really just juices and smoothies loaded with my mom's lilikoi from her tree. That's what I can't wait to devour! That and home-grown mangos from the farmers market. There is nothing like a mango from Hawaii. Sweet and perfectly ripe and permeating with tropical aroma. Did I mention 24 days and counting?

Mango Swirled Coconut Margarita via LittleFerraroKitchen.com


I was is more of a Cinco de Mayo mindset when I thought of this recipe. Though I have to admit, I would have rather made this with rum (and I did), or really just nothing at all and calling it a lassi. But the tequila won me over as I was making guacamole for our carne asada tacos the other day. But no, It's all about the theme, people.

Mango Swirled Coconut Margarita via LittleFerraroKitchen.com
Print Recipe
5 from 6 votes

Mango Swirled Coconut Margarita

A sweet coconut margarita swirled with mango nectar will sip you right to the islands.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: blended coconut margarita, coconut margarita, mango and coconut margarita
Servings: 2 margaritas
Calories: 368kcal
Author: Samantha Ferraro

Ingredients

Coconut Margarita

  • ½ cup coconut milk
  • 2 ounces tequila
  • 1 ounce grand marnier
  • Juice of 1 lime
  • 2 oz simple syrup
  • ½ cup coconut water
  • 2-3 pieces of fresh cut coconut optional
  • Ice

Mango Swirl

  • ½ cup mango nectar
  • ½ cup frozen mango chunks or fresh mango

Garnish

  • Lime salt
  • Fresh cut mango
  • Lime wedges
US Customary - Metric

Instructions

  • First blend the mango swirl together until smooth and set aside.
  • Then blend the coconut margarita mix and set aside.
  • Rim glasses with simple syrup and lime salt and pour in mango puree about ½ inch. Then pour coconut margarita to just the brim of the glass.
  • Serve with fresh mango and lime wedges.

Nutrition

Calories: 368kcal | Carbohydrates: 44g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 92mg | Potassium: 385mg | Fiber: 2g | Sugar: 40g | Vitamin A: 881IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 3mg

Chocolate Walnut Challah

· 15 Comments

Chocolate walnut challah starts with a classic base and is swirled with studs of chocolate, toasted walnuts and warm cinnamon brown sugar!

Chocolate Walnut Challah via LittleFerraroKitchen.com

Chocolate walnut challah is a sweet, braided bread that combines the flavors of chocolate and creamy walnuts with the traditional Jewish egg bread, challah.

Traditionally, a round challah is made during the Jewish New Year called Rosh Hashanah, but any braid or shape will work for this challah throughout the rest of the year.

Chocolate Walnut Challah via LittleFerraroKitchen.com
Print Recipe
4.94 from 15 votes

Chocolate Walnut Challah

Chocolate walnut challah starts with a classic base and is swirled with studs of chocolate, toasted walnuts and warm cinnamon brown sugar!
Prep Time15 minutes
Cook Time30 minutes
Proof2 hours
Total Time2 hours 45 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: challah with chocolate, chocolate challah, chocolate walnut challah
Servings: 2 large braided challahs or 1 large braided challah and 3 round challahs
Calories: 2358kcal
Author: Samantha Ferraro

Ingredients

Filling

  • 1 cup Dark or semi-sweet chocolate chips
  • 1 cup roasted and finely chopped walnuts
  • ¼ cup brown sugar
  • 2 teaspoon cinnamon
US Customary - Metric

Instructions

  • First make the filling. In a food processor, add the walnuts and chocolate and pulse together until the nuts and chocolate are chopped fine, but not powdery They should still have some texture to it. Transfer to a bowl along with the brown sugar and cinnamon and mix together. Set aside.
  • In the bowl of a stand mixer, add 1 cup warm water, yeast packet and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes until it foams up.
  • In the same bowl, add eggs, oil and honey, vanilla paste and whisk together.
  • Using a dough attachment on your mixer, gradually add flour and salt, about ½ cup at a time. Continue to gradually add flour until everything is incorporate and dough is in a cohesive ball.
  • Turn the dough onto a very well floured surface and knead for about 5 minutes until dough is smooth. Too see if the dough is ready, press your finger in and if the dough bounces back quickly, it's ready.
  • Place dough in a lighly oiled bowl, turning so dough has a light layer of oil on all sides. Place a towel or platic wrap over the bowl and let rice for about 1 hour -1 ½ hours or until doubled in size.
  • Punch the dough and divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
  • For a 3 strand challah, divide the ball into 3 equal strands and roll each strand into a long snake, about 15 inches long. The use a rolling pin to flatten out the strand about 1-2 inches thick and spread the chocolate and walnut filling within the strand and pinch to seal ends. Repeat with remainign strands.
  • Once the challahs are braded, place on a parchment lined baking sheet and let rise for another 30 minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit.
  • Brush egg wash all over the challah and bake for 30 minutes until lighlty golden brown.
  • When done, remove from oven and allow to cool slightly before cutting the bread.

Notes

If you're having trouble with the filling, you can also knead it into the dough and braid from there.
 
 

Nutrition

Calories: 2358kcal | Carbohydrates: 311g | Protein: 44g | Fat: 107g | Saturated Fat: 48g | Cholesterol: 201mg | Sodium: 2359mg | Potassium: 1092mg | Fiber: 19g | Sugar: 97g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 20mg

Savory Pancetta and Cheddar Waffles

· 16 Comments

A twist on a breakfast favorite, these are savory pancetta and cheddar waffles topped with garlic lemon compound butter and a fried egg! And a few extra dashes of hot sauce wouldn't be a bad idea either.

Savory Pancetta and Cheddar Waffles via LittleFerraroKitchen.com

Savory Waffles

Leave it to me to want to savorify a classic sweet waffle! But I can't help it! Eggs, cheddar cheese and pork are some of my indulgent vices and I have been known to uhh..enjoy this late at night. And with extra hot sauce, thank you! Serve the savory waffles alongside something sweet, like a lemon Dutch baby pancake and you have yourself one delicious brunch!

Savory Pancetta and Cheddar Waffles via LittleFerraroKitchen.com

You can really add anything you want to your waffles! Top them with sunny side up eggs or air-frier eggs to make this even easier! I was going for a classic ham and eggs approach this time and have ideas of adding hatch green chiles or maybe making a waffle Benedict? I could go on and on!

And the true gem of these waffles is the compound butter! Have you ever made your own compound butter before? Easy...so easy! Just soften butter and add any flavor you want! Garlic and lemon butter is always in this house! Talk about the perfect garlic bread for Sunday night spaghetti...you're welcome!

Savory Pancetta and Cheddar Waffles via LittleFerraroKitchen.com

More great breakfast recipes

Matzo Brei Eggs Benedict with Lox

Savory Blintzes with Mozzarella and Pesto

Stuffed Challah French Toast

Chorizo Breakfast Tacos

Print Recipe
5 from 13 votes

Savory Pancetta and Cheddar Waffles

A twist on a breakfast favorite, these are savory pancetta and cheddar waffles topped with garlic lemon compound butter and a fried egg!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: pancetta waffles, savory waffles, savory waffles with eggs
Servings: 6 servings
Calories: 441kcal
Author: Samantha Ferraro

Ingredients

Waffles

  • 2 eggs lightly beaten
  • 2 cups flour
  • 1 ¾ cup whole milk
  • ½ cup vegetable oil
  • 1 Tb baking powder
  • ¼ teaspoon salt
  • 6 ounces pancetta cooked and chopped
  • ½-3.4 cup Calbot Extra Sharp Cheddar Cheese
  • 3 green onions chopped

Compound Butter

  • 1 stick of butter softened
  • 1 Tb lemon zest
  • 3-4 basil leaves roughly chopped
  • 1 garlic clove grated

Extra toppings

  • Chives
  • 6 eggs 1 fried egg/serving
US Customary - Metric

Instructions

  • Pre-heat waffle iron while you make waffle batter.
  • If you haven't already, cook chopped pancetta on medium heat in a skillet until fully cooked and all fat is rendered. Remove from skillet when done and place on paper-towel lined plate. Set aside.
  • In a large bowl, add the flour, baking powder and salt and whisk to combine. Then add the milk, oil and eggs and whisk everything together until a thick but pourable batter forms. Then add pancetta, cheddar cheese and green onions and stir everything together.
  • Spray waffle iron with cooking spray and use a ladle to pour batter into iron. Cook waffle until iron says done or until golden brown.
  • Top with slices of compound butter and a fried egg.
  • To make compound butter, add together the softened butter, lemon zest and grated garlic adn stir together. Then wrap butter in plastic wrap and place back in refrigerator to firm up.

Notes

Yields 6 waffles

Nutrition

Calories: 441kcal | Carbohydrates: 38g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 461mg | Potassium: 518mg | Fiber: 1g | Sugar: 4g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 288mg | Iron: 3mg

Brisket Tacos with Pickled Onions

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A perfect blend of Latin and Jewish fusion, the real winner of these brisket tacos is the quick pickled onions with jalapenos and the creamy avocado tahini sauce!

Brisket Tacos with Pickled Onions via LittleFerraroKitchen.com

You saw brisket tacos in the title and got as excited as as a dog seeing bacon (or something like that?)  Truth be told, the real winner in these brisket tacos are the quick pickled onions and jalapenos!

The brisket is a no-brainer. I just used the leftover slow cooker brisket I made a few weeks ago, which is a perfect excuse to clean off that lazy Susan and topped with extra pickled jalapenos, because I LOVE all things spicy.

Brisket Tacos with Pickled Onions via LittleFerraroKitchen.com

And to help cool down that pickled hot pepper kick, I dolloped some avocado tahini sauce over the top But instead of blending it up super smooth as I did previously, I left it a bit chunky to keep that "guacamole" feel.

Brisket Tacos with Pickled Onions via LittleFerraroKitchen.com

More Brisket inspiration

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5 from 4 votes

Brisket Tacos with Pickled Onions

A perfect blend of Latin and Jewish fusion, the real winner of these brisket tacos is the quick pickled onions and jalapenos and avocado tahini sauce!
Prep Time15 minutes
Total Time15 minutes
Course: Main
Cuisine: Mexican
Keyword: brisket tacos
Servings: 4 servings
Calories: 374kcal
Author: Samantha Ferraro

Ingredients

Slow Cooker Brisket

Avocado Tahini Sauce

Quick Pickled Onions and Jalapenos

Additions

  • 8 Corn tortillas 2 per person
  • Lime wedges
US Customary - Metric

Instructions

  • For the slow cooker brisket, you can find the slow cooker brisket recipe HERE.
  • For the avocado tahini sauce, blend all ingredients together in a food processor or mash by hand, leaving enough texture to dollop on top of tacos. May need more or less water depending on desired consistency. Taste for seasoning.
  • To make quick pickled onions, add all ingredients to a mason jar seal well. Shake jar a bit to mix everything together. Then place in refrigerator for at least 30 minutes before eating.
  • To assemble tacos, add brisket to corn tortillas and top with pickled onions and jalapenos and a dollop of avocado tahini. Serve with lime wedges.

Nutrition

Calories: 374kcal | Carbohydrates: 44g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 0.5mg | Sodium: 58mg | Potassium: 522mg | Fiber: 8g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 2mg

Meyer Lemon Bars

· 10 Comments

Sometimes you just have to roll with the classics. I have made all sorts of twists on the classic lemon bars but hesitated to ever share my recipe for classic meyer lemon bars. So far I've done a Hawaiian twist with passion fruit and for another, threw in some herbs to make lavender lemon bars and thyme lemon bars. But really, there is nothing better than clean, simple, bright organic meyer lemons. Try making my Meyer Lemon Almond Cake with Simple Syrup, you will be glad you did.

Meyer Lemon Bars via LittleFerraroKitchen.com

We were gifted with a bucket of meyer lemons. The zest is bright and the lemons are full of juice. They were plump and begging to be devoured. These were such perfect meyer lemons, I didn't want to cover them up in any way and just allowed this beautiful lemon to shine naturally.

Meyer Lemon Bars via LittleFerraroKitchen.com

I have found the perfect recipe and technique to make these the best meyer lemon bars you have ever had.

Meyer Lemon Bars via LittleFerraroKitchen.com

My tips on making the BEST lemon bars ever:

1) Use the whole lemon! Zest and juice. Use a good, sharp zester to get as much outer peel as you can.

2) Because you're using the whole lemon, organic lemons are the best! You won't get that waxy outer coating in your bars and overall they will be more flavorful and juicier.

3) Baking pan matters, go cheap: I have baked these in so many different pans and can honestly say that those inexpensive disposable metal tin pans are the best! Because the pan is tin, the heat reflects onto the crust, creating a perfect shortbread crust. DO not bake them in a glass pyrex! The crust doesn't cook as fast as it should and will be white and dull. Plus, the disposable pans make for easier cleanup!

4) Use the best ingredients you can afford: Because these are so simple and clean, the best ingredients will truly shine. Organic lemons, good quality unsalted butter and organic eggs make for a gorgeous and creamy lemon bar.

5) Good things take time. Allow dough to rest before baking and allow the lemon bars to cool completely before cutting.

Meyer Lemon Bars via LittleFerraroKitchen.com

More lemon inspiration

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5 from 9 votes

Meyer Lemon Bars

A few tips and tricks for the best meyer lemon bars ever! With a shortbread crust and gooey citrusy meyer lemon layer.
Prep Time20 minutes
Cook Time45 minutes
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: lemon bars, meyer lemon bars, sweet lemon bars
Servings: 12 squares
Calories: 446kcal
Author: Samantha Ferraro

Ingredients

Crust:

  • ½ lb unsalted butter room temperature (2 sticks)
  • ½ cup sugar
  • 2 cups flour sifted
  • Pinch of salt

Filling:

  • 6 eggs room temperature
  • 2 cups sugar
  • 1 cup fresh meyer lemon juice About 3-4 lemons
  • Zest of 2-3 lemons
  • 1 cup flour
  • Powdered sugar for dusting
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar together in a stand mixer until creamy and well incorporated.
  • Then add the sifted flour and salt to the creamed butter, slowly while the mixer is on low. Continue to mix just until the flour is incorporated. Use a spatula to scrape the sides and bottom to make sure everything is evenly mixed.
  • Line parchment paper in a disposable baking tin ( 9 X 7 inches should work fine) and pour dough into the pan, scattering the dough evenly within the pan. Then, use your fingers and the palm of your hand to evenly distribute the crust, making a ½ inch border on the sides.
  • Place pan in the refrigerator for 15-20 minutes so dough can rest.
  • To make the filling, place eggs, lemon juice and zest, sugar and flour in a large bowl. Use a whisk to break up the yolks and mix everything together.
  • For a smoother texture, add filling to a blender or food processor and pulse a few times to mix everything together until there are no lumps. Set aside.
  • Once the dough has relaxed, place in the oven and bake crust for 15 minutes until it is lightly golden brown but still soft to the touch. Allow to cool for 10-15 minutes.
  • Then pour egg mixture into the pan and place back in the oven and allow to bake for 30 minutes. Once timing is done, use a butter knife to poke the filling. If it is still wet, bake for another 10 minutes, it it is mostly clean, remove from oven and allow to cool to room temperature before placing in refrigerator.
  • Once bars have completely cooled, use a sharp knife to cut them into squares. The top with powdered sugar.

Nutrition

Calories: 446kcal | Carbohydrates: 67g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 35mg | Potassium: 90mg | Fiber: 1g | Sugar: 42g | Vitamin A: 592IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 2mg

Plantain, Black Bean and Havarti Arepas

· 4 Comments

Deliciously stuffed corn arepas filled with sweet plantains, black beans and savory Havarti cheese.

Plantain, Black Bean and Havarti Arepas via LittleFerraroKitchen.com

It was all about the creativity for this recipe and you know I had to go all cultural on ya! A few years ago when Joe and I drove to Vegas for a mini getaway, we were stranded outside our hotel because it was too early to check in. 4 hours of driving and stomachs growling, we found this little yellow hut off the strip and really in the middle of nowhere but an empty parking lot.

So what are arepas exactly? Well I've read that they can either be from  Colombian and Venezuelan backgrounds, but basically it is a corn cake that is cut in half and filled with whatever you like! There are cheese arepas, meat arepas, bean arepas or you can just cook the corn cake and enjoy them with a bit of salt and butter.

Plantain, Black Bean and Havarti Arepas via LittleFerraroKitchen.com

I have been quite addicted to plantains and black beans recently and couldn't wait to stuff those into my arepa. Tangy havarti cheese was mixed in to both the arepa batter and as a topping, because anything with more cheese is always better! And to cool down the spicy black beans, I made a quick creamy avocado sauce that is perfect to slather all over the fillings. Speaking of Fillings, try my Brisket Empanadas with Passion Fruit Chimichurri for a wonderful South American treat.

Plantain, Black Bean and Havarti Arepas via LittleFerraroKitchen.com

Also, a few things to consider. The beautiful thing about arepa is from the corn flour, which you can find easily at Hispanic markets, called "PAN". It's a very fine corn flour, much finer than polenta or anything like that and pan-fries beautifully, keeping the outside golden brown and crunchy and the inside soft. Here is what the package looks like.

Plantain, Black Bean and Havarti Arepas via LittleFerraroKitchen.com
Plantain, Black Bean and Havarti Arepas via LittleFerraroKitchen.com

More South American inspiration

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5 from 5 votes

Plantain, Black Bean and Havarti Arepas

Deliciously stuffed corn arepas filled with sweet plantains, black beans and savory Havarti cheese.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch, Snack
Cuisine: Latin
Keyword: arepas with cheese, black bean arepas, plantain arepas
Servings: 4 large cheese and bean arepas
Calories: 351kcal
Author: Samantha Ferraro

Ingredients

Arepa

  • ½ cup corn masa PAN
  • 1 ½ cup water + more if needed
  • ½ cup shredded Havarti cheese
  • 1 Tb olive oil
  • Pinch of salt

Black Beans

Plantain

  • 1 very ripe plantain peeled and cut into ½ inch slices
  • Oil for frying

Avocado Sauce

  • 1 avocado pitted
  • 1 small jalapeno seeded and roughly chopped
  • 1 Tb aji paste
  • 2 Tb mayonnaise
  • 1 lime zested and juiced
  • ¼ cup shredded Havarti cheese
  • Small bunch of cilantro roughly chopped
  • Salt and pepper to taste
  • Water to thin out consistency if needed
US Customary - Metric

Instructions

To make the arepas:

  • First make the arepa. In a bowl add together the flour, cheese, oil, salt and slowly mix in the water. Use clean hands to mix everything together until a firm dough forms. If it is too dry, add a bit more water.
  • When done, cut into 4 equal pieces and use your hands to form 1 of the pieces into a disc, about 2-3 inches in diameter. Set aside.
  • Heat a large non-stick skillet with a bit of oil to coat the bottom of the pan and add the arepas. Cook on medium heat until the first side is a nice golden brown and then flip over and continue to cook the other side, about 4-5 minutes per side. When done, set aside.

To make the black beans:

  • In a small pot, add olive oil and garlic and saute on medium heat for about 2 minutes until the garlic begins to turn golden brown.
  • Add in sazon (or paprika) and stir spices into oil. Then add black beans, liquid included and salt and pepper and cook on medium heat until it comes to a gentle bowl.
  • Use the back of a spatula to gently press down on some of the beans to make for a thicker consistency. Cook for about 15 minutes until tender. Taste for seasoning.

To make the plantains:

  • Add ripe plantains to a lightly oiled skillet and fry on the first side until golden brown, for about 3-4 minutes. Then flip over and cook on second side until golden brown. The plantain should soften and get sweeter as the sugars are cooked out. When done, set aside on a paper towel lined plate.

To make the avocado sauce:

  • Add all ingredients to a food processor and blend together. Add a bit of water, to thin out consistency if desired.Taste for seasoning.

To assemble:

  • Cut one of the arepas in half, opening up like a sandwich, but don't cut all the way through. It should be like a pocket. Then spoon in 1-2 Tb of black beans, more shredded Havarti cheese, plantains and avocado sauce.

Notes

Corn cakes (arepas) can be kept in a ziploc bag and re-heated in the oven.
The avocado sauce makes a great dip for vegetables and tacos!

Nutrition

Calories: 351kcal | Carbohydrates: 33g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 307mg | Potassium: 562mg | Fiber: 6g | Sugar: 9g | Vitamin A: 836IU | Vitamin C: 24mg | Calcium: 168mg | Iron: 2mg

Pork and Mushroom Shumai

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An easy recipe for pork and mushroom shumai with flavors of soy, ginger and sesame.

Pork and Mushroom Shumai via LIttleFerraroKitchen.com

Happy Chinese New Year!! Well almost, tomorrow starts the 2 week long festivities! And as you are reading this, my girlfriends and Ill will be heading to Chinatown in LA for our own little celebration! Every few weeks we always think of something new and fun to do and explore or a new craft to do (which you know is way out  of my comfort zone...I don't think I own a pair of scissors, unless it's to cut a chicken in half..ha!)

Pork and Mushroom Shumai via LIttleFerraroKitchen.com


A few weeks ago my friend Ashley introduced us this really neat dim sum place, just 15 minutes down the road in Little Saigon (which for you locals is right in Westminster). I often forget we live in such a food mecca outside the beaches and corner tacos, but there is a huge Asian population as well! You may have seen me chat about it when I made ramen for the first time.

 

Celebrating #valentinesday dim sum style!

A photo posted by Samantha (@ferrarokitchen) on

fffff

And this is how we celebrated Valentines Day, dim sum style! This place was packed and awesome! You barely find the door downstairs with used mats and stacked chairs, then you walk upstairs to this huge room of hustle and bustle, of waiters fleeting through the tables dim sum carts in hand. Sticky chicken feet and pot stickers flying through the aisles, stacks of small plates on patrons tables and the smell of sterno promptly keeping the awaited food nice and hot. Now that smell won't leave your nose for a while.

Pork and Mushroom Shumai via LIttleFerraroKitchen.com

And really, check out my pleating action, will ya? I mean for the first time, it's not half bad! Traditionally shumai is often filled with ground pork, but I did a little twist and used wild boar instead (and still calling it pork and mushroom shumai). It is MUCH leaner than it's cousin and has a bit more of a deep flavor which I really liked.

To make the pleats couldn't be easier. Hold the round wrapper in the palm of your hand and use a butter knife (it doesn't have a sharp edge) to spread the mixture on smooth and flat. Then use the tip of your knife to indent the wrapper, making pleats! I wasn't able to show you how to make the pleats exactly since I was alone and you need 2 hands, but this video helped tremendously!

To follow my Chinatown adventure, be sure to follow me in Instagram since I'll be posting play by play photos on there! And tell me...what will you be making to celebrate Chinese New Year?

Print Recipe
5 from 1 vote

Pork and Mushroom Shumai

An easy recipe for pork and mushroom shumai with flavors of soy, ginger and sesame.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Chinese
Keyword: pork shumai
Servings: 12 shumai/dumplings
Calories: 83kcal
Author: Samantha Ferraro

Ingredients

Dipping Sauce

US Customary - Metric

Instructions

  • If you haven't already, add 3 dried shitake mushrooms to a cut of warm water and allow to reconstitute for about 20 minutes. Once ready, cut off the stem and chop the mushroom very finely.
  • In a medium bowl, add the ground pork and everything else up until the carrot (that will be for garnish). Mix everything together and add a bit of the mushroom water to soften the mixture (about ½ teaspoon). Set aside.
  • Place a wonton wrapper in the palm of your hand and use a butter knife to spread about a tablespoon sized amount of filling onto the wrapper. Then use the tip of the knife to make pleats, while holding the shumai upright. Use the knife to spread the top smooth and flat and place on a plate until ready to add to the steamer.
  • Meanwhile, get about ½ inch of water in a medium sized pot and place a bamboo or other kind of steamer in the pot, but not touching the water. If you don't have a steamer, you could also place a bowl upside down with a place on top instead. Line your steamer with parchment paper and cut a few holes in it to allow steam to get through and place shumai in the steamer.
  • Cover and cook shumai for about 20 minutes or until the pork is fully cooked.
  • To make dipping sauce, add all ingredients together and serve shumai with sauce and hot mustard.

Nutrition

Calories: 83kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 352mg | Potassium: 85mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Pomegranate Cheesecake

· 2 Comments

Thick and creamy pomegranate cheesecake with a sweet and tart pomegranate topping.

Pomegranate Cheesecake via LittleFerraroKitchen.com

Have you seen anything more beautiful than this? We didn't bother doing any fancy water baths like some cheesecake recipes say to do. We just wanted a darn cheesecake and we wanted it fast. But we still had to wait till the next day to devour since it had to cool in the oven. But whatever, we got our cheesecake.

Oh and the pomegranate sauce! Oh baby...you may just want to spread this all over yourself and call it a night, because this pomegranate sauce will have you sweet dreaming. Trust that.

Pomegranate Cheesecake via LittleFerraroKitchen.com
Print Recipe
4.84 from 6 votes

Pomegranate Cheesecake

Thick and creamy pomegranate cheesecake with a sweet and tart pomegranate topping.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Chilling4 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake topped with pomegranate sauce, pomegranate cheesecake
Servings: 8 servings
Calories: 626kcal
Author: Samantha Ferraro

Ingredients

Crust

  • 2 cups finely ground graham crackers about 30 squares
  • ½ teaspoon ground cinnamon
  • 1 stick of unsalted butter melted and cooled slightly

Cheesecake

  • 1 pound full fat cream cheese softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint full fat sour cream
  • 1 lemon zested
  • 2 teaspoon vanilla extract

Pomegranate Sauce

US Customary - Metric

Instructions

  • First, pre-heat oven to 450 degrees F.
  • Next, make the crust. Grind graham crackers until very fine in a food processor. Then add cinnamon and melted butter and pulse with the food processor until crumbs come together.
  • Spray a spring form pan all over the inside with cooking spray and pour the crumbs into the pan and, using the bottom of a measuring cup or cup, press the crumbs down into the pan all around and bringing the crust up 1 inch on the sides. Refrigerate while you make the cheesecake filling.
  • To make the filling, beat the cream cheese and sour cream together using the paddle attachment of a stand mixer. Beat until smooth and creamy. Then add in eggs, one at a time and continue beating until incorporated. Add sugar, lemon zest and vanilla extract, making sure everything is well mixed and scarping the bottom of the bowl with a spatula.
  • Once ready, take the crust out of the fridge and pour cheesecake filling into the pan, slightly tapping and smoothing the top if needed.
  • Place in 450 degree oven for 10 minutes, then lower the heat to 350 degrees F and continue baking for 1 hour, or until cheesecake is set and you can test with a knife and it comes out clean. Once done, allow to cool at room temperature (about 30 minutes) then cool in refrigerator before topping with sauce (4 hours-overnight).
  • To make the sauce, add pomegranate, sugar and water and cook on medium-low heat, stirring to begin softening the fruit. Then add the rest of the ingredients and continue stirring until sauce is thick and coats the back of a spoon. Taste for sweetness, if too tart, add a bit more sugar.
  • When ready, allow sauce to cool for a few minutes and then pour over cheesecake. The sides of the cheesecake will create a "well", which is perfect to hold the sauce.
  • Let cheesecake and sauce set in the refrigerate for at least 30 minutes before cutting.

Notes

Recipe adapted from Tyler Florence

Nutrition

Calories: 626kcal | Carbohydrates: 71g | Protein: 9g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 371mg | Potassium: 301mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1228IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 2mg

Vegetarian Red Pozole

· 2 Comments

Vegetarian red pozole is packed full of smoky flavor and hearty beans, hominy and vegetables, you won't even miss the meat!

Vegetarian Red Pozole via LittleFerraroKitchen.com

Well this year has started off pretty awesome and it's only going to get better! #1, I remembered to add cabbage to the pozole, which was HUGE! Let's just say I got a lot of grief the last time I made pozole. All my Mexican friends were saying "But there's no cabbage", "It's not pozole without cabbage!" Ya...ya, I know. So I had the produce guy cut me a small chunk of cabbage, just for this smoky stew. And they were right...it was perfection!

Vegetarian Red Pozole via LittleFerraroKitchen.com

Now let's chat about this glorious vegetarian red pozole. Basically the same as when I made the more traditional pork pozole, except I omitted the meat and added beans and any vegetables I had on hand. The deep red smoky broth is all thanks to dried hatch chiles that I was gifted with from Melissa's Produce. Of course, if you can't find dried hatch chiles, guajillo and ancho are just as delicious! My only tip is to REMOVE the ribs and seeds! Those things are hella-hot!

Top as you wish, but the cool and crunchy cabbage is more than necessary. It cuts the smokiness of the broth and offers a nice cool bite. Same idea with sliced radishes. I didn't have those eon hand this time, but if you do, please throw those on top.

Method:

1) Start by removing all the ribs, seeds and stems from the dried chiles. Add chiles and garlic cloves to a dry pan on medium heat and toast for 1-2 minutes, but make sure not to burn. The garlic should get lightly browned on the outside.

Vegetarian Red Pozole via LittleFerraroKitchen.com


2) When chiles are toasted, add them to a bowl of cool water and allow to steep for about 20 minutes.

Vegetarian Red Pozole via LittleFerraroKitchen.com

3) Meanwhile, bring a large soup pot to medium heat and drizzle with olive oil and add chopped vegetables (butternut squash and zucchini). Season with salt and pepper and toss around a bit to coat with olive oil.
Vegetarian Red Pozole via LittleFerraroKitchen.com

4) While vegetables are slowly cooking, make the chile sauce for the broth. In a food processor, add the soaked dried chiles, ½ red onion, toasted garlic cloves (skins removed), few sprigs of fresh oregano, cilantro, salt and pepper and a drizzle of olive oil. Blend together and slowly add the soaking water (that the chiles were in) to thin out consistency, up to ½ cup. Blend until smooth.
Vegetarian Red Pozole via LittleFerraroKitchen.com
5) Next, add the hominy and black beans to the vegetables in the pot. Add 6-8 cups of vegetable stock or water with vegetable bouillon. Add the chile sauce and gently stir everything around.
Vegetarian Red Pozole via LittleFerraroKitchen.com
6) Cover pot slightly and bring to a boil, then reduce heat to low-medium and cook until butternut squash is tender, about 30 minutes. Taste for seasoning.
Vegetarian Red Pozole via LittleFerraroKitchen.com
7) Ladle soup in bowls and top with sliced cabbage and avocado and lime wedges.

More mexican influence

Print Recipe
5 from 4 votes

Vegetarian Red Pozole

Vegetarian red pozole is packed full of smoky flavor and hearty beans, hominy and vegetables, you won't even miss the meat!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Main
Cuisine: Mexican
Keyword: vegetarian pozole, vegetarian red pozole
Servings: 8 servings
Calories: 153kcal
Author: Samantha Ferraro

Ingredients

Chile Sauce

Soup

Toppings

  • Sliced cabbage
  • Avocado
  • Lime wedges
  • Sliced radishes
US Customary - Metric

Instructions

  • Start by removing all the seeds and stems from the dried chiles. Add chiles and garlic cloves to a dry pan on medium heat and toast for 1-2 minutes, but make sure not to burn. The garlic should get lightly browned on the outside.
  • When chiles are toasted, add them to a bowl of cool water and allow to steep for about 20 minutes.
  • Meanwhile, bring a large soup pot to medium heat and drizzle with olive oil and add chopped vegetables (butternut squash and zucchini). Season with salt and pepper and toss around a bit to coat with olive oil.
  • While vegetables are slowly cooking, make the chile sauce for the broth. In a food processor, add the soaked dried chiles, ½ red onion, toasted garlic cloves (skins removed), few sprigs of fresh oregano, cilantro, salt and pepper and a drizzle of olive oil. Blend together and slowly add the soaking water (that the chiles were in) to thin out consistency, up t0 ½ cup. Blend until smooth.
  • Next, add the hominy and black beans to the vegetables in the pot. Add 6-8 cups of vegetable stock or water with vegetable bouillon. Add the chile sauce and gently stir everything around.
  • Cover pot slightly and bring to a boil, then reduce heat to low-medium and cook until butternut squash is tender, about 30 minutes. Taste for seasoning.
  • Ladle soup in bowls and top with sliced cabbage and avocado and lime wedges.

Nutrition

Calories: 153kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 1245mg | Potassium: 395mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4252IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 2mg

Pajeon (Korean Scallion Pancake)

· 2 Comments

Pajeon is a simple and quick Korean scallion pancake with eggs, scallions and kimchi juice and served with soy sauce.

Pajeon (Korean Scallion Pancake) via LittleFerraroKitchen.com

This is such a simple recipe and you can add a multitude of variations, such as seafood, or beef or pork.

You basically make a pancake-like batter, add a bunch of chopped scallions and some flavorings and fry away.

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Pajeon (Korean Scallion Pancake) via LittleFerraroKitchen.com

Print Recipe
5 from 3 votes

Pajeon (Korean Scallion Pancake)

Pajeon is a simple and quick Korean scallion pancake with eggs, scallions and kimchi juice and served with soy sauce.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Korean
Keyword: korean scallion pancake, pajeon
Servings: 4 medium sized pancakes
Calories: 149kcal
Author: Samantha Ferraro

Ingredients

Pancake

Dipping Sauce

US Customary - Metric

Instructions

  • Drizzle a non-stick skillet with sesame oil and bring to medium-high heat.
  • In a bowl, add the rest of the pancake ingredients and mix together to form a batter that looks very similar to a pancake batter.
  • Use a spoon or ladle to pour batter into small round pancakes in the hot pan. Fry on 1 side until golden brown, about 2 minutes and flip over and fry other side.

Notes

Recipe adapted from Rasa Malaysia

Nutrition

Calories: 149kcal | Carbohydrates: 26g | Protein: 6g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 886mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg