Classic Ratatouille

We belong to our local CSA, Fresh Fork Market and just LOVE IT. Wednesdays are my favorite day of the week when we get to head to the neighborhood truck and pick up our weekly share. The bags are overflowing with the most gorgeous fruits, veggies, and since we get the Omnivore Share, meats too. It's such a fun way to not only support local farms and small businesses, but also try things you may never have picked up at the grocery store on your own. It keeps meal time exciting for sure! 

But sometimes I gotta admit on weeks when we are particularly busy (like last week!) I have to play a game of catch up to use my veggies before 1) they go bad 2) we are hit with next week's share doubling our fresh food and loosing space to store it all in my fridge! In these situations soups, stews and stir-fry's are kings in our house! And Friday was one of those days. In my crisper was zucchini, patty pan squash, eggplant, a variety of peppers and my counter tops were full of tomatoes (just to name a few!!). What was the best way to use this all up? Ratatouille of course! 

Ratatouille is a delicious vegetarian stew from the Provence region France using the best of summers bounty. It can be eaten as a side dish, spooned onto nice crusty bread, served over rice, stirred into pasta, we love it over roasted chicken and as a base instead of sauce for homemade pizza; its uses are endless! I won't lie, it is a bit of a labor of love due to lots of vegetable chopping and sauteing in batches, but its a super easy dish to throw together and can be made in advance and reheated throughout the week.  I actually think Ratatouille tastes even better the next day because then all the flavors have had a chance to meld together. It also freezes wonderfully! This recipe has become a favorite and I hope you love it as much as we do. 

Ratatouille

Extra Virgin Olive Oil
2 onions halved and then sliced into wedges
2 peppers, deseeded and chopped into 2" chunks
2 eggplants quartered and then chopped into 2" chunks
2 zucchini or yellow squash halved and sliced
5-6 tomatoes roughly chopped, juices and seeds included
1 can whole plum tomatoes or stewed tomatoes, undrained
4 cloves of garlic, thinly sliced
A few sprigs of fresh thyme or 1 teaspoon dried
1/2 bunch fresh basil
2 Tablespoons Balsamic Vinegar
Salt and fresh ground black pepper

Heat a large stock pot over medium heat. Add 2 Tablespoons of Olive Oil. Once oil is hot add your chopped peppers, zucchini, and eggplant and sauté until they begin to soften and brown a bit. Do not cook through. Work in batches if needed and transfer cooked veggies to a bowl. Set aside.

Add a teaspoon of oil to the stockpot along with the garlic and onions. Sauté for 15 minutes until soft and beginning to caramelize. Add the cooked vegetables, tomatoes- fresh and canned, whole sprigs of thyme and Balsamic Vinegar to the pot. Stir well to combine, gently scraping the bottom of the pot to incorporate the wonderful brown bits into the stew. Cover and turn the heat down to low. Allow to simmer for 30 minutes, stirring occasionally.

Add a good pinch of salt and fresh ground black pepper and stir well. Simmer for an additional 15-30 minutes allowing the sauce to reduce and thicken. The longer the veggies simmer, the softer and silkier they will become. Taste and adjust seasoning.  Remove the stems of the thyme and discard. Now you want to chiffonade the basil. You do this by stacking the basil leaves on top of one another and then roll up. Thinly slice the basil creating long thin strips. Sprinkle the basil into the ratatouille, reserving a bit for garnish. Stir to combine.

Serve alongside crusty bread, trust me you'll want it to sop up all the delicious sauce. Enjoy!

Cheesy Quinoa Bites

So it isn't a huge secret that I am not all that crazy about quinoa.  I want to like it, I really do!  It is so crazy good for you, it is supposed to aid in migraine health, and your body burns it as fast as you eat it.  But for the most part, it just isn't one of my favorite things.  That is until I discovered these guys!  A blog I love,  So Very Blessed, created these little gems and oh man are they delicious!! They are crispy on the outside, creamy on the inside and JAMPACKED with flavor! What I really love about this recipe, is how customizable it is.  You can switch around the ingredients for totally different flavors- add pepperoni and mozzarella cheese and now you have quinoa pizza bites, use ham, diced chicken and Swiss and voila! you have Cordon Bleu bites.  A bit of corn, black beans, chilies and cilantro and now they are Southwestern!  These cheesy ones I feel are the "base recipe", and from there the sky's the limit!   Be sure you check out So Very Blessed to see all the many flavor combinations she has come up with!  I've made each and every one and we LOVE them all!  The kids can't get enough of them either, making it even better.  They make an awesome snack, appetizer or side dish. I've even served them alongside a salad for a satisfying dinner.  No matter how you serve them, they will get gobbled up as fast as lightening!

I normally make the quinoa bites in my mini muffin pan, but this last time, I had extra mixture left over so I made a few patties in my muffin-top pan and they were fantastic! They would make a great "burger".  In these pictures I had a used a quinoa/brown rice blend because that was what the market happened to have at the time, and they were just as yummy. 

Cheesy Quinoa Bites
Recipe courtesy So Very Blessed

Makes: ~ 28 bites

Ingredients
2 cups cooked quinoa (I cook my quinoa in low sodium chicken broth)
2 large eggs
1 cup shredded carrot
2 stalks green onion, diced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 cup grated Parmesan cheese
2 Tbs all-purpose flour
1/2 tsp seasoning salt
1/4 tsp freshly ground pepper

Instructions
1.Preheat oven to 350 degrees.
2.Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3.Distribute mixture into a (well!) greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4.Bake for 15-20 minutes.

We are big dippers in our house- the more sauces the better! Ha!  Our favorites are honey mustard dressing (pictured), BBQ sauce, frank's hot sauce, ranch/blue cheese dressing and for the pizza bites, spaghetti sauce of course!

Italian Sausage Stuffed Cubanelle Peppers

This is a yummy and super easy meal that is perfect for a weeknight.  You can easily prepare these peppers the night before and then throw them in the oven to bake when you get home from work cutting down on your time even more.  I call for Cubanelle peppers which are one of my favorites!  They have a mild heat yet taste sweet at the same time, especially after cooking.  But if you prefer a spicier pepper, Hungarian Hot peppers are a great substitute.   When I make these, I like to use a combination of Cubanelle peppers and mild Italian Sausage.  It has just the right amount of spice, but mild enough for the kids to enjoy.  Jackson my 6 year old couldn't stop raving about these at dinner.  He even ate the pepper!   It was too cool. 

Italian Sausage Stuffed Cubanelle Peppers
4 Cubanelle Peppers (banana or Hungarian Hot peppers will also work nicely)
1 lb ground Italian Sausage (sweet, mild or hot are all delicious choices!  Use your favorite)
1/4 cup panko breadcrumbs
1/4 cup fresh flat-leaf parsley, chopped
1 egg, beaten
1 cup shredded mozzarella cheese
1/2 jar of your favorite spaghetti sauce

Preheat oven to 350 degrees. Spray a 9x13 pan with pam, and cover bottom with a bit of spaghetti sauce, just to keep everything moist. Sauté onion and minced garlic in 1 tablespoon olive oil until soft and translucent. Add the ground Italian sausage and sauté until no longer pink. Pour pork mixture into a large bowl and add bread crumbs, salt and pepper, 1/4 cup chopped fresh parsley and one beaten egg. Stuff them into halved cubanelle peppers (banana or Hungarian hot are also good choices). Top with remaining sauce and shredded mozzarella. Cover and bake for 50 minutes, uncover and bake an additional 10 minutes. Serve alongside a nice green salad and some crusty bread, enjoy!

I apologize for the not s great photograph.  I am having problem with the memory card for my camera.  So iphone it was today! 

Foodie Pen Pal Reveal & recipe for Butternut Squash Casserole

While stumbling along a blog last month, The Lean Green Bean, I discovered this awesome program she created called the Foodie Pen Pal.  You add your name to her list and she will randomly match you up with another Foodie (either a blogger or blog reader).  You then fill your box full of fun goodies, local treats or even homemade items and send them to your Pen Pal.  Oh how fun this was, and such a great idea!!  I am posting this pen pal reveal late, due to some personal circumstances. But I just HAD to share- better late then never, right?!!

Autumn, from Texas was matched with me and I was to send to a girl in Louisiana.  I don't know about everyone else in the pen pal program, but I got a feast from mine!!  Autumn out did herself.

She sent me: 

• ThinkThin Caramel Chocolate Dipped Mixed Nuts bar 
• ThinkThin Cranberry Apple and Mixed Nuts bar, 
• her favorite Cookie Dough flavored Luna Protein Bar (perfect after a long hike she says- although I can attest they are also perfect after chasing around a toddler and a 5 year old! LOL!) 
• I also got three sampled sized Justin's Almond Butters with the flavors of honey, classic and chocolate, 
• A box of Sea Salt Almond Thins (and yes Autumn, they are dangerously addictive!!) 
• a bottle of CoCo Libre, 
• a pack of Simply Organic Sweet Basil Pesto Sauce and also a pack of the Spicy Chili Seasoning,
• a travel-sized Snackimals in chocolate chip flavor 
• and then Mrs. Leeper's Corn Spaghetti which was voted #1 Spaghetti Brand in her hometown of Tyler.  And last but not least she included a package of Organic Coconut Flakes.  

Holy Moly, I scored!!  But the best part of the package in my opinion, is she sent me a family recipe to go along with the Coconut Flakes.  This recipe is one of her mothers that she uses when she has "an excess of Coconut Flakes and a hungry family".  

Butternut Squash Casserole

2 Cups Butternut Squash, cooked

3/4 Cup egg beaters, well beaten

1/4 Cup Splenda

1/2 Cup Soy milk

2 tablespoons butter or margarine, melted

2 tablespoons Coconut Flakes

1/2 teaspoon ginger, ground

1/2 teaspoon coconut extract

Cut butternut squash in half lengthwise, clean out seeds.  Wrap in foil and bake in a 350 degrees F oven until soft.  Cool and scoop out squash with a teaspoon to measure 2 cups.

Combine all ingredients, mixing well.  Pour into lightly greased 1 quart casserole dish.  Bake at 350 degrees F for 1 hour.  Enjoy!  

Should make around 61/2 Cup servings.  

Thank you So much Autumn for the awesome goodies and for the recipe!  I will be making your casserole next week after I pick up some coconut extract.  I will update this post with pictures after we enjoy it!  It sounds just awesome!  

If you too would like to become part of the Foodie Pen Pen program, click the picture below for all of the details and specifics!  

Kolokithopita- Savory Greek Pumpkin Pie

At our last girls' night in, we decided on a Greek Theme for dinner.  I've made plenty of Souvlaki's, hummus and pitas, kabobs, and all your traditional fare in the past.  So tonight I thought I would try something a little different.  Being that it is fall and I love all things pumpkin this recipe really stood out to me.  It is a pie, like the famous Spanakopita; a spinach and cheese pie layered between flaky phyllo pastry.  Only instead of spinach it uses the festive pumpkin!  It is called a "pumpkin pie", but it tastes nothing like the American counterpart.  It has a slight sweetness thanks to the pumpkin, but otherwise it is a very savory dish with the salty feta and ricotta cheeses, sautéed onion, and rice.  It was a lovely recipe and I am so glad I gave it a whirl!  You should too.

Kolokithopita- Savory Greek Pumpkin Pie

adapted slightly from Healthy Greek Recipes

1 medium to small pumpkin OR one can of pumpkin
1 large onion, chopped
1 and ½ cups milk (I prefer evaporated because is creamier)
1 cup short grain rice
2 whole eggs (substitute is ok too)
2 cups different cheeses (you can use feta, which is typical, but any other cheese will do it as long as it is a salty one.  I used one cup of feta and one cup of ricotta)
pepper to taste
1 tsp cinnamon
Either ½ box of Phyllo (pictured) or 1 whole box puff pastry

If using a whole pumpkin, cut in half, clean out the seeds and grate the pumpkin into a bowl.  Set aside. 

In large skillet sauté the onion until it begins to caramelize and turn brown. Add the pumpkin stirring occasionally over medium heat for about 20-30 minutes until it looks like paste. Add the milk and rice and stir for about ten more minutes. Add the eggs, cheeses cinnamon and pepper and mix throughly. Taste and adjust seasoning according to your liking.  Remove from heat and set aside.

Preheat the oven to 400 F.

If using puff pastry:
Brush olive oil at the bottom of a pan and roll out the first sheet of pastry on the bottom.  Spread the pumpkin and cheese mixture on top and layer with the second sheet of pastry. Brush the top with a little olive oil and put it in the oven. Bake for about 30 minutes or until the pastry becomes light gold. Allow to cool before you cut in squares.

If using phyllo dough:
Brush the pan with melted butter. Carefully layer the thin sheets of phyllo one on top of the other, brushing each sheet with the melted butter or olive oil before adding a new sheet of phyllo.  You want about half of the stack of phyllo layered on the bottom of the pan.  Spread the pumpkin and cheese mixture on top and repeat layering and buttering of the remaining sheets of phyllo dough until gone.  With a sharp knife carefully score the top few sheets of phyllo dough into squares where you will want to cut them apart.  This will keep the phyllo from shattering when you cut it after baking.  Bake for about 45 minutes to an hour or until the phyllo sheets are crisp and golden brown.


I linked up my recipe on Mom's Crazy Cooking!

"Spinach and Herb" Green Beans

Going along with my awesome giveaway for a Party Pack from Tastefully Simple, all week I am going to feature recipes using different Tastefully Simple products.  Today I am featuring the Spinach and Herb Dip Mix.  Although it makes a wonderful dip for veggies and pita chips, I tend to use it most often as seasoning while I cook- especially in the cooler months when fresh herbs aren't as plentiful.

There is tons of flavor in this seasoning mix, combining spinach flakes, onion, minced green onion, dill and garlic, making it completely versatile in cooking.  There is also only a very, very small amount of salt, so you can pretty much season your food as you would do so normally without worrying about sodium overload.  Love that!  It is also completely All Natural- no additives to get in the way of a healthy meal.

This quick recipe for green beans was a huge hit at Easter Dinner.  Everyone loved them.  The left overs (if you have any) are wonderful cold, tossed into a green leafy salad with a lemony vinaigrette.  Yum!

"Spinach and Herb" Green Beans
1 lb green beans, steam-end snipped
2 Tablespoons extra-virgin olive oil, divided
2 whole shallots, diced
water
1 Tablespoon Spinach and Herb Dip Mix, like Tastefully Simple's
salt and fresh ground black pepper, to taste

Warm 1 tablespoon olive oil in a large rimmed saute pan over medium heat. Add shallots and sauté until soft and translucent. Remove shallots from pan and set aside. Add green beans to pan and enough water to come up half way on the green beans. Cover and steam until beans are crisp-tender and bright green in color. Drain beans and return to pan. Add remaining olive oil, shallots, Spinach and Herb Dip Mix and stir to combine. Season with salt and fresh ground black pepper, to taste.  Sauté 3 minutes to allow spices to rehydrate and flavors to combine.  Transfer to a serving dish and enjoy!

Other suggestions for the Spinach & Herb Dip Mix

• Serve dip in a blossom of purple kale.

• Add dry mix to scrambled eggs before cooking.

• Perfect on broiled or baked fish.

• Make herb bread by adding 1–2 Tbsp. to Bountiful Beer Bread Mix®.

• Toss dry mix with cooked carrots, cauliflower and broccoli.

• Add prepared dip to seafood pasta salad.

• Toss with hot, cooked fettuccine noodles.

• Spread prepared dip on finger sandwiches.

• Dollop prepared dip on baked potatoes.

• Sprinkle on cottage cheese.

• Look for more recipes at www.tastefullysimple.com.

Don't forget to enter for a chance to win this party pack from Tastefully Simple!  Click {here} to enter the giveaway!  Drawing ends on June 6th, so hurry up!

For ordering information, please contact Melissa Kroft,  Independent Consultant ID# 0060063 at www.tastefullysimple.com/web/mkroft  or email her at melissakroft@sbcglobal.net.  She will be more then happy to hook you up with all of your needs or set you up with a local consultant in your area. 

Petite Mushroom Terrines

These little beauties are earthy, satisfying, and just bursting with flavor.  Baked in ramekins they are the perfect size for a side dish. But I think the next dinner party I host I may make them using my mini-muffin tin for tiny, one-bite appetizers.  The way the earthiness of the mushrooms blend with the garlic, herbs and green onions, they just taste so springy to me.  Makes me want to put my Wellies on and go splash in some puddles.

Print this Recipe

Petite Mushroom Terrines
2 Tablespoons Canola or grapeseed oil
8 oz cremini or porcini mushrooms, chopped
8 oz white mushrooms, chopped
2 Tablespoons butter
1 garlic clove, minced
1 Tablespoon heavy cream or half and half
1 egg
2 egg yokes (don't throw away those egg whites!  save them for a healthy scramble in the morning)
1/2 bunch fresh chives (or 4 scallions), chopped
1 Tablespoon minced fresh flat-leaf parsley
salt and freshly ground black pepper to taste

Preheat oven to 350 degrees.  Butter or oil 4 ovenproof ramekins or 4 muffin tin cups.

In a large skillet, heat the oil over medium heat and saute all the mushrooms for 5 minutes.  Increase the heat to medium-high, swirl in the butter and saute the mushrooms until the moisture evaporates and the mushrooms are lightly browned.  Add the garlic and saute for 2 minutes.  Remove from heat and set aside.

In a medium bowl, whisk the cream or half and half, egg, egg yokes, chives, and parsley together.  Stir in the mushrooms and season with salt and pepper.  Pour into the prepared ramekins and bake for 30 minutes, or until a knife inserted in the center comes out clean.

Remove from the oven and let cool to room temperature.  Run a knife around the inside of each terrine and unmold.  Serve at room temperature.

I served these along side a Garlic and Rosemary Crusted Pork Tenderloin and the flavors were wonderful together.  Pork recipe to follow tomorrow!


**ONLY TWO DAYS LEFT!  Don't forget to enter my Giveaway for a free cookbook Best of the Best Vol. 11: The Best Recipes from the 25 Best Cookbooks of the Year by the editors of Food and Wine Magazine and a vintage inspired apron! Click {here} to enter! **

A Crowd Pleaser- Herbed Cream Cheese Stuffed South African Peppadew Peppers

South African Peppadew Peppers stuffed with Cream Cheese are a definite favorite appetizer of mine. It is so very easy, involves no cooking and always flies off the plate at parties. If you aren't familiar with these cute little peppers, run out and get some tonight! They are a bit sweet, have a touch of spice and when stuffed with cool cream cheese they are a wonderful treat. You can find them in most olive bars at your local grocery store and bottled in specialty markets (I've seen the bottled varity at Whole Foods).  Whenever I have made these as an appetizer for parties they are always one of the first to go, so be sure to make extra- plus it is impossible not to snack on a few while you are preparing them!

Herbed Cream Cheese Stuffed South African Peppadew Peppers
1 jar or pint of Peppadew Peppers (about 30)
5-6 oz cream cheese, softened
2 Tablespoons fresh herbs, finely chopped (basil or chives are nice), optional

Drain the Peppadew's and set aside.  Don't throw away the juices!  It is a wonderful for dipping crusty bread into, so save it for later.  Mix the cream cheese and herbs, reserving a bit of the fresh herbs for a garnish. Very carefully, using a small spoon, fill the peppadew peppers with the cream cheese mixture.  Arrange on platter, garnish with remaining herbs and serve.

You can also use goat cheese for this appetizer, but I prefer the milder flavor of the cream cheese.

Teriyaki Pork Wraps with Sweet-Hot Cucumbers and Sesame Bean Sprouts

The other night, I was originally planning on making a pork stir-fry over rice to serve for dinner.  But I just wasn't feeling it.  Not in the mood for rice, but still really wanted a nice Asian dish that was a little different then what I normally make in the house.  A-Ha!  I {heart} Asian lettuce wraps.  They are so fresh, crisp and full of fantastic flavor.  Unfortunately I purchased mescaline greens this week instead of the bib or romaine hearts I generally buy.  So lettuce wraps were out of the question.  But I did have some nice soft flour tortillas.  They worked beautifully!  These wraps were so good I had them for lunch the next day and I seriously think I need to make them again this week.

The recipes for the Sweet-Hot Cucumbers and the Sesame Bean Sprouts are each ones that I had jotted down ages ago and have no idea where they came from- except that they are delicious!  They balance out the saltiness of the teriyaki perfectly.

Teriyaki Pork Wraps
2 Tablespoons canola oil
1 green pepper, cut into long thin strips
1 onion, cut in half and sliced into strips
2 boneless pork chops, sliced into very thin strips
4 scallions (green onion), sliced into 1" pieces
1/4 cup teriyaki sauce, reserve additional for dipping (the absolute best is Soy Vay Veri Veri Teriyaki)
1 cup shredded carrots
1 cup shredded cabbage
Sweet-Hot Pickled Cucumbers *recipes follows
Sesame Soy Bean Sprouts *recipe follows
sesame seeds for garnish
4-6 flour tortillas

For the Pork Filling

In bowl, toss thinly cut pork with teriyaki sauce, cover and marinate for at least 30 minutes- overnight.

In hot non-stick skillet add 1 Tablespoon canola oil, sautee green peppers and onions over medium heat until tender-crisp. Transfer to a bowl and cover tightly with foil to keep warm. In the same pan, add the additional 1 Tablespoon oil, cook and stir marinated pork over medium-high heat for 3-4 minutes. Add sliced scallions and sautee for an additional 1 minute.  Remove from heat and transfer to a bowl.

Warm stack of tortillas by sandwiching them between two damp paper towels and microwave for 40 seconds.

These cucumbers are a bit sweet but also have a nice kick from the black pepper.  They are so very addicting.  LOVE them!

Sweet-Hot Pickled Cucumbers
1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 tsp salt
1/4 tsp ground black pepper
1 English Cucumber OR 1 large cucumber, seeded and peeled

Combine the vinegar, sugar, water and salt in a small pan. Cook over a medium heat, stirring until it boils and the sugar is dissolved. Remove from heat and let it cool to room temperature. Cut cucumber lengthwise into quarters and again into 1/8″ strips. Place in a serving bowl and pour marinade over cucumbers, stirring to blend. Cover and refrigerate for up to 2 hours.

Next, lets move onto these yummy bean sprouts

Sesame Bean Sprouts
1½ cups bean sprouts
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp roasted sesame seeds

Heat the oil in a frying pan. Add the bean sprouts along with the other ingredients. Cook over a medium-high heat until the bean sprouts are tender. Chill in the refrigerator until ready to serve.

To Assemble Wraps
I like to have all the different components in their own individual bowls on the table. This way everyone can make their own to their liking. This is my personal favorite layering method for maximum crunch/flavor factor.

On a warm tortilla, layer pepper/onion mixture, shredded cabbage and carrots, pork/ scallions mixture, Sweet-Hot Cucumbers (I like lots of these babies!) , Sesame Soy Bean Sprouts, sprinkle toasted sesame seeds for garnish and drizzle with a touch of extra Teriyaki Sauce. Be careful with the Teriyaki Sauce, it can be quite salty and you don't want to over-do it.  Roll up and devour!

Layer, wrap and enjoy!

Brussels Sprouts with Shallot-Browned Butter

Normally when I make Brussels Sprouts I go for my recipe of Brussels Sprouts with Bacon and Shallots.  I mean, who doesn't love bacon?!  But this time I was all out of bacon (tragedy, I know!) So I thought I would change up the recipe a bit and create a Browned Butter Sauce for them to add a nice nuttiness to the brussels sprouts.  They turned out delicious, and all agreed that the sauce worked perfectly with the them, balancing the flavors just right.  Browned Butter is so easy to make, but you do have to pay attention the entire time because it can quickly go from being Brown Butter to Burned Butter.  

Brussels Sprouts with Shallot-Browned Butter
1 pound Brussels sprouts, rinsed
1/2 cup water
1/4 teaspoon kosher salt
4 tablespoons butter
2/3 cup finely chopped shallots

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. If large, cut each Brussels sprout in half from top to bottom. (mine were kinda small so I left them whole). Place the Brussels sprouts, water and salt into a 3 to 4-quart sauce pan and cover. Place over high heat and cook for 5 minutes or until tender.

For the Browned Butter: Melt butter in a large nonstick skillet over medium heat; whisking frequently.  Cook about 10 minutes or until lightly browned and releasing a wonderful nutty flavor. The butter will foam up a bit and then subside.  Look at the bottom of the pan, little brown specks should be beginning to form.  Be so careful not to burn! Add shallots; cook 1 minute. Add Brussels Sprouts; cook 1 minute, tossing to coat. Serve immediately.

Crispy Baked Potatoes

I love baked potatoes.  Especially those that are rolled in olive oil and kosher salt before baking. Oh my goodness... so good.  The only problem is that they take an awfully long time to bake.  Well here is a recipe that gives you that same wonderful flavor and creaminess of a baked potato in a shorter amount of time and also has an awesome crispiness to the potatoes that regular bakers don't have.

Crispy Baked Potatoes
2 baking potatoes, like Idaho or russet
olive oil
kosher salt and freshly ground black pepper

Preheat over to 425 degrees. Scrub the potatoes clean and pat dry.  Cut in half lengthwise and rub with olive oil and liberally sprinkle with salt and pepper.  Place on a rimmed baking sheet and place in the oven for about 15 minutes.  With tongs flip the potatoes and sprinkle with a little bit more salt and pepper.  Return to the oven for about 10-15 minutes more.  Serve with a dollop of sour cream and garnish with fresh parsley or chives.

Black Beans and Corn on Rice

Black Beans and Corn on Rice
1/4 cup olive oil
1 can whole kernel corn, drained
1 can black beans, undrained
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 tsp paprika
1/2 tsp curry powder
1/4 tsp chipotle chile pepper (more or less to taste.  This is pretty spicy so add a little at a time and taste to make sure it isn't too hot for your liking)
2 bay leaves
1 cup water
2 Tbsp olive oil
3 tsp apple cider vinegar (red wine vinegar or white vinegar will also work)
salt and fresh ground black pepper, to taste
1 cup rice

Heat 1/4 cup olive oil in a large saucepan over medium heat until hot.  Add onions and garlic; cook, stirring frequently until softened, about 10 minutes.  Stir in paprika, curry powder, chipotle chili pepper and bay leaves; cook one minute.  Stir in beans, corn and water.  Bring to a boil; reduce heat and simmer 20 minutes, stiring occasionally.

Meanwhile, prepare rice according to package directions for 4 servings of rice.

Remove bay leaves from beans.  Stir in 2 Tbsp oil and 3 tsp vinegar.  Season to taste with salt and pepper.  Serve beans over rice.

This was a wonderful accompaniment to the Huevos Rancheros I am posting tomorrow (stay tuned!).   But would really go great with any Mexican dish.

Spiced Coconut Mushrooms

I discovered a new recipe for mushrooms.  Oh boy they are seriously good.  It is originally meant to be a side dish for any Asian meal, but I also think they would be so wonderful as a topping for a nice steak.  These mushrooms are earthy, creamy and have the best combo of sweet and spicy.  I have found a new favorite!

Spiced Coconut Mushrooms
2 Tbsp peanut oil (or any vegetable oil)
2 cloves garlic, finely chopped
2 fresh red chilies, seeded and thinly sliced into rings (or 1 1/2 teaspoons dried chili flakes)
3 shallots, finely chopped
2 cups cremini mushrooms, thickly sliced (button mushrooms also work nicely)
2/3 cup coconut milk
2 Tbsp cilantro or chives, chopped
salt and fresh ground black pepper to taste

Heat oil in a wok or deep skillet.  Add the garlic and chillies, and stir-fry for a few seconds.  Add the shallots and stir-fry for 3 minutes until softened.  Add mushrooms and stir-fry for 3-4 minutes.  Pour in the coconut milk and bring to a boil.  Boil rapidly over high heat until liquid is reduced by half and coats the mushrooms.  Season with salt and pepper to taste.  Sprinkle the cilantro over the mushrooms and toss gently to mix.

from Wok and Stir-Fry edited by Linda Doeser

Loaded Potato Soup

For Christmas this year, my sister got me something that I have wanted for a very, very long time- a Dutch Oven.  This is a type of cookware, either cast iron or aluminum, that produces a wonderful slow cooked, one pot meal.  These are very widely used while camping, but have also become quite popular in indoor cooking as well.  The great thing about them is that they can go from the stove top to directly into your oven to complete cooking.  They are also very commonly used over an open fire, which make them ideal for camping or other outdoor cooking.  You can saute, roast, grill and even bake a cake in a dutch oven!  They are such a versatile cookware, I have been dying to have one to play around with.  So first of all, thank you so much Bonnie!  This thing is going to get a lot of use!

This evening I decided to give this a whirl with a nice homey classic- Potato Soup.  You of course don't need a dutch oven to make this soup.  A stock pot works just fine.  Having a three and a half year old, you have to make food fun.  So I like to serve this with all the toppings on the side so Jackson can add in as much bacon and cheese as he likes.  It gets him involved and will then be more likely to enjoy eating!  I like to serve this along with nice bread for sopping up all the yummy goodness.  It would also be wonderful served right inside a bread bowl.  Yum!  

Loaded Potato Soup
4 strips of bacon
2 cups chicken broth
1 cup chopped onion
2 celery stalks, chopped
1 large carrot, chopped
4 cups chopped and peeled potatoes
2 tablespoons butter, melted
3 tablespoons all-purpose flour
salt and pepper
1/2 teaspoon paprika
2 cups milk (I used almond milk to make it a bit healthier, but any milk you have will work)
cheddar cheese, shredded for garnish
4 scallions, sliced

In a dutch oven or a 5 to 6 quart stock pot, fry bacon over medium heat until lightly browned and crisp, about 10 minutes. Remove from pan and drain on paper towels. Once cool, crumble and set aside for garnish.  Remove all but 2 tablespoons of the bacon grease from the dutch oven.  Add the onions, carrots and celery to the pan drippings and saute until soft but not brown. Add the potatoes and chicken broth to the pot and bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are fork tender.

Cool slightly. I like a chunky soup so I reserved 2 cups of the potato mixture and set aside. We will add these back in later on. Blend remaining potato mixture until smooth. If you don't care for chunks in your soup, puree the entire mixture. This will make more of a cream of potato soup this way.

Stir together the flour and butter to make a roux. Add milk. Cook and stir over medium heat until thick and bubbly. Carefully add back both of the potato mixture's to the milk. Season with salt, pepper and paprika and simmer until heated through.

Top with the shredded cheese, crumbled bacon and sliced scallions. Serve with nice crusty bread to wipe your bowl clean. Enjoy!

*pardon my icky pictures.  My camera's LCD screen broke over Christmas, so I can't see what it is I am photographing or play around with any of my settings.  I just have to guess at what I am taking a picture of and hope for the best!  Thankfully I have a fun new DSLR camera on the way- I can not wait! 

Fridays, Feasting With Friends- Featuring Irene Pavlich

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Irene Pavlich

The Fruits of the Spirit 

Galatians 5:22-23

"But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law."

While sitting here thinking of natural qualities that Irene possesses, I find myself slowly naming off each "fruit".  It isn't until I get to the sixth one that I realize I am reciting Galatians 5:22-23 in my head.  My "grandma" Irene is so completely full of love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control- more then anyone else I have ever known in my life. You will never hear her say a hint of negativity or raise her voice in an angry manner.   She is always rejoicing in the good news of others, she is modest, and carries a quiet sweetness that makes her such a delight to be around.  

Two years ago, I lost Grandma Trapp.  She was my last living grandparent and it was incredibly hard saying goodbye.  But I am so wonderfully blessed to have all of Scott's grandparents around to wrap me in their love and grandma and grandpa-ness!  Irene is Scott's "step-grandmother" but that is only a technicality.  She is 100% grandma, through and through.  You just feel good being near her, and I feel so blessed to be able to call her my Grandma too.  When Jackson was born he started calling her GiGi (great grandma) and the sweetness of the name suits her personality to a  tee.  So for today's Fridays, Feasting with Friends I am overjoyed to introduce you to my wonderful GiGi, Irene Pavlich.  

What is your favorite thing to cook?
Haluski (made with noodles and cabbage)

How about your least favorite thing to cook?
beef- roast or even ground beef burgers

What is your favorite local restaurant and what is one you are dying to try out?
Johnny's is a favorite, someday I would love to try out Overture in downtown Youngstown

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
Michael Buble with pasta and a marinara sauce

What would you choose to be your last meal on earth?
A good Reuben Sandwich with a ceasar salad

What are you currently reading?
magazines... health info, sports, etc.

What is your favorite Kitchen Gadget?
My toaster oven

Do you have a signature go-to dish?
ethnic-type dishes

What do you love most about the Cleveland area?
family, excellent restaurants and all the specialty stores

Do you have a favorite meal from your childhood and do you cook it today?
My mom made an oven roasted chicken with rice during my younger years, but it is not cooked these days!!

Top 3 Movies of all time?
Dr. Zivago, White Christmas and South Pacific

What was your happiest moment in life?
Too many happy moments in my 78 years to settle with only one!!

Grandma Lois, Gigi (Irene), 
Sandy, me and Jackson- Christmas 2009

Where do you do your grocery shopping?
Giant Eagle, and Marc's

What is your favorite guilty pleasure when it comes to food?
cheesecake, any flavor!!!!

Can you tell me about what you are most proud of?
a perfect end result of a difficult situation or task

One word that best describes you is: interest

Halushki
1 medium cabbage (3 pounds)
1 medium package noodles
4 tablespoons butter
2 strips bacon, optional
chopped onions


Cook noodles and drain. Chop cabbage very fine and fry with the onions in butter, stirring quite frequently until browned. Mix noodles and cabbage and pour about 6 tablespoons melted butter over it.

Glazed Carrots with Tarragon

I am usually a bit stand-offish when it comes to carrots.  Ever since I was a child I was never completely crazy about cooked carrots.  I love them raw with a nice dip or chopped up and added to just about anything.  But just a big serving of carrots as a side-dish?  Nah.  That is until I read about this recipe from Padma Lakshmi's cookbook Tangy Tart Hot and Sweet: A World of Recipes for Every Day (which is a wonderfully fun cookbook, by the way).  She takes carrots, sautés them with onion and then glazes them with some maple syrup and fresh tarragon leaves.  Sounds interesting enough to give a whirl.  Plus tarragon is one of the herbs in my garden that I seldom use.  Not that I don't care for it, it is just a very distinct flavor of black licorice that I'm not usually drawn to.  She says that the maple syrup brings out the sweetness of the carrots and the tarragon gives an earthiness that balances everything out.  Sounds good to me!  Well I finally found "my carrot".  These carrots are now such a favorite of mine, when cooked in this way they move up to one of my most favorite vegetables.  The maple syrup isn't too sweet, and she is totally right, the tarragon does a perfect job at balancing the flavors.  Today I was lucky enough to use fresh young carrots grown from my parents garden which made them extra tender and sweet.  This would be a perfect dish for Thanksgiving dinner.  They are that special.  

Glazed Carrots with Tarragon
2 tablespoons olive oil
1 tablespoon butter
1/2 cup finely diced onion
1 1/2 pounds young carrots, scraped and sliced - 1 inch thick diagonally
1/3 cup loosely packed fresh tarragon
1 1/2 teaspoons maple syrup
1/3 teaspoon salt

First - Heat a deep skillet on medium heat; add the oil and butter. When the butter is melted but not burned, add the onions.  lower the heat if the butter starts to burn, and stir for a couple of minutes

Next - Add the carrots, and continue to stir for 6 to 7 minutes, depending upon the width of the carrots.

Lastly - add the tarragon leaves, ripping them apart as you add them to the skillet.  Drizzle the maple syrup into the skillet, add salt to taste, and stir the carrots until they are glazed uniformly, cooking approximately 3 to 4 minutes mores.  Serve as a side dish.  SERVES 4



I linked up my recipe on Mom's Crazy Cooking!

Mom's Zucchini Pancakes

Are there certain foods that take you back and remind you of a specific time?  Oh goodness, I have so many.  One of these is definitely my Mom's Zucchini Pancakes.  They are the definition of Summer to all of us and are a staple at many meals throughout the season.  The first time I remember eating these was while we were away on our very first family vacation to OBX (Outer Banks, NC).  We have since gone so many times and have made hundreds of wonderful memories there.  These pancakes are one of them!  I can't eat them without thinking of waves hitting the shore, the smell of salt in the air and laughing till our bellies hurt over delicious fresh fish the men just caught.  

These are an extra special family recipe, and you all should feel very lucky I am even sharing it on here.  (there may have even been a family meeting making sure it was OK for me to post...) It isn't like this is a complicated recipe- the exact opposite actually!  It just holds a special place in our hearts (and bellies!)  But it is one of those recipes that is so darn good, it is a shame NOT to share it.  It's a perfect use for all of those crazy zucchini's that are multiplying like rabbits in everyone's garden.  We double it all the time. Trust me, you will want to do the same.  These have a tendency to fly off the plate super fast and you will want the leftovers!   They are the very best eaten right away, the batter wonderfully fluffy and creamy.  But there is also nothing like having them the next day with breakfast or eaten cold layered in a turkey sandwich... yummmm!   

So please, enjoy this recipe with your family and hopefully it will become a summer staple for all of you as well.    

Mom's Zucchini Pancakes
1/3 cup Bisquick
1/4 cup Parmesan cheese
1/8 teaspoon fresh ground black pepper
2 eggs slightly beaten
2 cups zucchini, shredded
chives, chopped (optional)
butter for frying

Mix first three ingredients. Stir in eggs until moist. Fold in zucchini. Fry patties until brown.

*I like to keep an oven proof dish in the oven on warm and put the pancakes in there as they cook. Just be sure to keep them loosely covered with foil so they don't shrink up or dry out.  Diced tomatoes are also a nice addition.  Just be sure to deseed them. You don't want a whole lot of tomato, just enough for flecks of color and a bit of flavor.

Fridays, Feasting With Friends- Featuring Elizabeth Malone

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Elizabeth Malone

Liz and her handsome son Mannie

When you were a child, did your mom make your older brother or sister take you along when they went to play with their friends?  Or maybe you were the one with the permanent tag-a-long?  Although I always loved it, (I mean how cool is it playing with your older sister and her friends?!) my sister did not!  That is until she became friends with this girl Tina.  You see, Tina had a younger sister my age.  So not only could I come along, but I would have a wonderful playmate to have fun with instead of tagging along with the big girls.  It was a win-win situation!  Lizzy was so much fun!  We would play for hours on end, running through my parents woods, feeding the chickens, and doing all things little girls do best. She was a wonderful friend and encompassed quite a lot of my childhood memories.  As we grew up, we drifted apart; different schools= different friends.  It was a bummer, but something that happens so easily when you are a kid.  

Move ahead something like 17 years and there is this new thing called "social networking" ok, ok facebook... and guess who I reconnect with?!  My sweet, wonderful, childhood friend Liz!  It was so great looking at her life now and seeing the amazing things she is doing with herself.  She is married to a devoted man, Pat and has the most handsome son, Mannie.  And just as I remember my Lizzy being, all smiles, bubbly, and full of life- she is that and more now as an adult!  It makes my heart full of joy knowing she is doing so well.  She is right in the midst of launching a national magazine, Felicity.  It is all about happiness, and it is SO Liz.  Keep an eye on this girl- She is going places.

So for today's segment of Fridays, Feasting with Friends I am proud and honored to share with you my blissfully happy friend, Elizabeth Malone.  

What is your favorite thing to cook?
Ethnic food: Middle Eastern, Greek, Italian, Thai, Indian, Vietnamese, etc. I love fresh herbs, spices and flavor!

How about your least favorite thing to cook?
Meat! I avoid eating anything that comes from a being with a face or a mom.

What is your favorite local restaurant and what is one you are dying to try out?
I can’t pick just one! My favorite local restaurants are Falafel Café, Saffron Patch, Mint Café, Organic Energy, Aladdin’s and Tommy’s. I am excited to try Flaming Ice Cube on Public Square. I’ve heard wonderful things about their first location near Boardman.

Music and food go together so beautifully. If you were hosting a dinner party, what would be on your playlist?
I have a cooking playlist of Ingrid Michaleson, Maxwell, Alecia Keys, Melanie Fiona, Robin Thicke, Norah Jones, James Blunt, Will Young, Yael Naim, and Mike Posner. Once we sit down to eat, I like to turn off the music and fully enjoy my company.

What would you chose as your last meal here on earth?
For my last meal I wouldn’t be concerned with what I ate, as long as I shared it with the people that I love.

What are you currently reading?
The China Study by T. Colin Campbell and Committed by Elizabeth Gilbert

What is my favorite kitchen gadget?
It’s a close tie between my Vitamix and Twin Health Marathon Living Juice Extractor.

Do you have a signature go-to dish?
Simple creations. I’ll experiment with delicious combinations of vegetables or fruits based on whatever I have in the garden or refrigerator. Then I’ll cook a grain and legume that tastes good with it. I rarely make the same things over and over. I try to keep a wide variety of foods in my diet. Recently, I tossed homegrown tomatoes with red onion, basil, capers, balsamic vinegar and sea salt. I ate it alongside quinoa (or farro, brown rice, couscous, etc.) and cannellini beans seasoned with fresh rosemary, salt, pepper and a touch of olive oil. When I was little, I never liked the food on my plate to touch. Now when I cook, I still like to make sure all the ingredients compliment one another.

What is your favorite thing about Cleveland?
My favorite thing about Cleveland is the people! We know how to work hard for what we want, overcome obstacles, enjoy moderation because of our inherent extremes (in weather, wealth, sports teams…), we stick together when we need to, and people from Cleveland remember their roots!!

What is your favorite childhood meal and do you cook it still today?
I had so many favorite childhood meals! I used to eat dinner twice, once at my best friend Jenny Iacobacci’s house and again with my family. Mrs. Iacobacci and my mom were the most amazing cooks! My mom wrote the first extensive menu that turned Alfonso’s Pizza into a restaurant. She later opened two of her own restaurants: Moondog’s Diner and Evelyn’s at Lakeside. My dad also contributed to my appreciation of fine food by introducing me to imported Italian food stores, and he always included his kids when he dined at the best restaurants.

I also remember when I came to your house as a child, your parents introduced me to gardening and pickled dilly beans! I have wanted more ever since!

As a teenager, I practically lived with best friends from Greek and Arabic families. I was blessed to become part of their families, and I was constantly surrounded by mouthwatering food! I still have a circle of culinary moms that I learn from, and I adapt their recipes to fit my vegan lifestyle.

My favorite is a Greek recipe called Yemistes. Or as I called it, “yummy stuff”.

Yemistes "Yummy Stuff"
6 big, ripe tomatoes
1 tsp sugar
1 cup olive oil
1 onion, finely chopped
½ cup rice
¼ cup pine nuts, toasted
¼ cup fresh dill
¼ cup fresh parsley
¼ cup raisins or currants (optional)
1 large can of tomato sauce
salt and pepper to taste

(Preheat oven to 350 degrees.)
Slice tops off tomatoes and save. Discard any slimy seeds. Scoop out pulp, chop and set aside. Place tomato shells in large casserole. Sprinkle insides of tomato shells with sugar. Sautee onions in ½ cup olive oil until soft. Add chopped tomato pulp, pine nuts, rice, dill, parsley and currants. Add ¼ cup olive oil and mix well. Sautee about 5 minutes. Season with salt and pepper to taste. Fill tomatoes with mixture.

In separate bowl, combine large can of tomato sauce with ¼ c olive oil. Season with salt and pepper.

Pour half of the tomato sauce over the tomatoes. Place tomato tops on top of the stuffed tomatoes. Cover with remaining sauce. Bake for 50 minutes or until rice is cooked, basting occasionally.

Goes well with…

Romanian Eggplant Dip
1-2 eggplants
1 shallot, finely chopped
2-3 tablespoons of Follow Your Heart Vegenaise (a healthier substitution for mayo)
1 tablespoon olive oil
salt and pepper to taste

Grill whole eggplant, turning regularly until entire skin becomes charred and blistered.  Allow to cool. Carefully peel off the charred skin and discard.  Place eggplant in food processor or chop by hand into pulp. Mix pulp with shallot, vegenaise, olive oil.  Season to taste and mix well. If you like it creamier, add more vegenaise or less if you like more eggplant flavor (like in baba ghanoush).  Chill overnight. Serve with fresh pita, carrots, thin rice crackers or as a sandwich spread.

Top 3 Movies of all time?
Wow, that’s hard! I know there are more, but the first three that come to mind are: Pay It Forward, Goodwill Hunting, and The Life of David Gale.

What was your happiest moment in life?
I appreciate everything in my life, but the happiest moments are the ones when I feel like the layers between heaven and earth get a little bit thinner, and I experience the synchronicity in my life that confirms I’m headed in the right direction.

Where do you do your grocery shopping?
Whole Foods, Heinen’s, Athen’s Pasteries & Imported Foods, Urban Herbs, Aladdin’s Baking Company, the Westside Market and my local farmers’ markets in Geauga County.

What is your favorite guilty pleasure when it comes to food?
I used to live above a French bakery in Vail, and I could eat an entire loaf of fresh bread when my roommate brought it home. Good bread is probably my biggest weakness because once I start, I can’t stop eating it until it’s gone!

Can you tell me what you are most proud of?
I am most proud of my husband, Pat. He is truly the best person I know. He doesn’t profess to be spiritual or religious, but he lives by example. Pat has taught me more about life, compassion, and love than anyone else I know.

Do you have any culinary resolutions you would like to complete this year?
My culinary resolution is to keep a journal of my recipes because I seldom remember how to make the same thing twice!

One word That best describes you is: Positive

Eggs Baked in Tomatoes with Prosciutto and Pesto

Eggs Baked in Tomatoes with Prosciutto and Pesto
4 large tomatoes
4 slices prosciutto, sliced very thin
1 tablespoon basil pesto
4 large eggs
1/4 cup Asiago Cheese, grated (Parmesan Cheese would also be nice)
fresh ground black pepper

Preheat oven to 350 degrees.  Line a baking dish/cookie sheet with parchment paper or a silpat.  With a serrated knife, cut off the top of the tomato.  With a spoon, very carefully scoop out all of the seeds and internal membranes.  Please use care not to break through the side of the tomato.  Turn tomato upside down on a paper towel lined plate to drain for 10-15 minutes.  After 15 minutes brush insides of tomatoes with pesto and season with black pepper.  Wrap outside of tomatoes with prosciutto and secure with a toothpick.

Place tomato in prepared baking dish, and bake in preheated oven for 15 minutes, or until prosciutto is beginning to crisp and turn brown.  Very carefully break one egg into each tomato and top with grated asiago cheese.  Season with a bit more black pepper.

Return to oven and bake an additional 20-30 minutes until egg is set to your liking.  Serve warm with garlic toast for dipping and sopping up all the heavenly juices.

we served these with roasted vegetables and garlic toast

I was completely inspired to make this dish after reading September's Everyday Food.  Their recipe was slightly different, using fresh corn scrambled into the eggs.  They sounded and looked beautiful, but tonight I wasn't really in the mood for corn.  I was in the mood for the prosciutto I had in my fridge and the homemade pesto I can't stop adding to things.  So I decided to tweak the recipe slightly, and these were born.  And now I think I have found my favorite way to eat an egg.  I love how the tomato is the perfect little edible cup for the eggs and they went lovely with the pesto.  This was a perfect summer dinner, but would obviously be great for breakfast or a simple brunch with friends.

Sweet and Sour Cucumber Salad with Fresh Dill

We have so many cucumbers coming from the garden it is time to start getting creative!  I have my stand by, Creamy Cucumber Salad that I love.  But I wanted to try out something a little different.  While browsing Epicurious I stumbled upon a cucumber salad from Bon Appétit that doesn't use sour cream.  It looked yummy and took a nice twist on the recipe I am used to.  I made a few alterations to accommodate what I had in my pantry and loved the outcome!  It is crisp, a little sweet, a little sour and a perfect summer side dish.

Sweet and Sour Cucumber Salad with Fresh Dill
2 English cucumbers or 4 garden cucumbers, thinly sliced
1 Tbsp coarse ground kosher salt
1/2 cup apple cider vinegar
3 T brown sugar
1/2 tsp. fresh ground black pepper
1/4 cup chopped fresh dill
fresh chives, chopped

Cut ends of cucumbers, but do not peel. Since I was using quite large garden cucumbers I decided to deseed them to avoid too much moisture.  This step isn't necessary, but a helpful hint.  Slice into thin slices.  I love using my mandolin for this type of thing, but you can also thinly slice the cucumbers by hand.

Put cucumbers in a colander placed in the sink and sprinkle with 1 tablespoon, coarsely ground kosher salt. Stir so all the cucumbers have salt on them. Let cucumbers sit and release water for at least 15 minutes but up to an hour.  The longer they sit the more moisture will be released.

While cucumbers are draining, combine apple cider vinegar, brown sugar, fresh ground black pepper, chopped dill and chives.

Drain cucumbers, pressing to remove the last bit of moisture.  Pat dry.  (Most of the salt should have been washed off by the water that was released.)  Pour dressing over cucumbers and stir to combine. Refrigerate cucumbers with dressing for at least 15 minutes, Serve cold.


**Side note**
I had these today, two days after making them and they totally took on a pickle-like flavor.  They would be so prefect like this topped onto a cheeseburger or any sandwich for that matter!