Fruit Compote Inspired by Alice Waters

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Fruit Compote

by Nanny Bubby

Recently joined Alice Waters Master Class. I was so delighted to watch her passion and joy when just touching the beauty of what the earth provides. She coined the term “farm to table” and everything she serves is in season and very, very earthy. Her gratitude and appreciation for what grows, put a smile on my face while watching and occasionally a misty eye from the beauty of her sincere passion and care she took with each beautiful item she prepared. Her food is simple, each item comes from the ground, each herb specially cared for as it goes into the dish. This fruit compote originated with her and I have adapted it to the season. Enjoy!

Total Time:

30 minutes

Serves:

7

Ingredients

  • 1 Red pear
  • 1 Anjou pear
  • 1 Bosc pear
  • 1 Honey Crisp Apple
  • 1 Granny Smith Apple
  • 1 pt. raspberries
  • 1 handful mint
  • 3 Tbs. Jam or marmalade of your choice room temperature
  • 2 Navel oranges juiced.

Directions

  • Gradually add the fresh squeezed orange juice to the jam whisking as you go. Be careful not to add too much juice at one time or the jam will become lumpy.
  • Slice all of the fruit in thin wedges about ¼ inch thick and then slice about half of those wedges in half so you have varying sizes in the bowl.
  • Mince the mint for sprinkling on top of the compote.
  • Drizzle the orange juice/jam mixture over the top of the compote and toss. Sprinkle with the mint and serve.

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Retro Pasta Salad

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Retro Pasta Salad

by Nanny Bubby

I remember this very retro recipe that was going around about the time that the Runnin’ Rebels began their streak of final fours which eventually ran to a National Championship. This recipe brings back memories of the late 70’s and 80’s and I have kept the recipe exactly as it was then! Packaged seasoning, dressing and all!!! Enjoy!

Total Time:

30 minutes

Serves:

9

Ingredients

  • 1 English cucumber cut lengthwise and seeded, then chopped into ½-inch pieces
  • 1 pt. cherry tomatoes sliced lengthwise
  • 4 scallions minced white and green parts or 1 chopped red onion
  • 1 bell pepper red, yellow, or orange, chopped in ½-inch pieces
  • ¼ c. basil minced (reserve 1 Tbsp. for garnishing the top before serving)
  • 1 2.63 oz. bottle of McCormick Salad Supreme
  • 1 bottle Newman’s Own Italian salad dressing
  • ¼ c. shaved parmesan cheese for topping

Directions

  • Prepare the Rotini pasta per directions on package but cook one minute less than package directions.
  • Chop all of the necessary vegetables and then combine pasta and all ingredients in one large bowl.
  • Mix the salad dressing and poor liberally onto the salad mixture and toss. This can be done an hour before serving or overnight and placed back into the refrigerator. Top with the basil and shaved parmesan cheese.

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Notes

Tip: If you do place it back in the fridge before serving, when you take it out reserve a good 1/2 C. of dressing to re-toss the salad with as the pasta will absorb the dressing while resting a bit too much and it will taste slightly dry. Once you add the other dressing it springs right back to life.

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Shakshuka Inspired By Tanya Murray

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Shakshuka Inspired by Tanya Murray

by Nanny Bubby

My first morning in Jerusalem I woke up to a beautiful breakfast buffet in the hotel dining room. In the middle of the buffet was the star of the show, something I had never seen or heard of before, “Shakshuka”! There it sat in all its glory, beautifully placed for all to enjoy! When I asked what it was, since I had never seen or heard of it before, the answer was, “you’ve never had Shakshuka, boy, you are in for a treat”!!! And they were right! Whether it is breakfast for dinner, lunch or breakfast, you are going to love this delicious indulgence! Enjoy!

Total Time:

Serves:

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 small yellow onions or 1 medium,
  • peeled and diced
  • 5 cloves garlic peeled and roughly
  • chopped
  • 2 bell peppers red, orange or yellow,
  • diced
  • 3/4 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. crushed red pepper flakes
  • 1-1/2 tsp. salt divided
  • 2 28- oz. cans fire roasted diced tomatoes lightly
  • drained
  • 2 c. finely chopped power greens or other
  • hardy greens like kale or spinach
  • ½ c. Cocoyo yogurt
  • 3 oz. feta cheese crumbled
  • 6-9 eggs
  • Handful chopped cilantro basil, parsley and/or 2
  • Tbsp. fresh rosemary (1 ½ teaspoons dried

Directions

  • In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Do not brown; reduce the heat if necessary.
  • Add the smoked paprika, cumin, coriander, red pepper flakes, and 1-1/4 teaspoons of the salt and tomatoes.
  • Cook, uncovered at a low simmer, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
  • Add about two tablespoons of the sauce to the yogurt and mix. Then add back to the pan.
  • Add the greens and stir till wilted.
  • Cook uncovered about 10 minutes more so the greens are just wilted. For advance batch cooking you can stop at this point.
  • Let mixture cool and then package in freezer safe containers or Food Saver bags.
  • Set oven rack to top position and turn on broiler if you will be broiling to cook eggs. Turn off (or remove the pan from) the heat. Using a spoon, make 6-9 “wells” in the sauce. Crack an egg into each well. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs.
  • To cook eggs:
  • Option A – Set the pan on the stove over low heat and cover with a lid and cook until eggs are done to your preference (usually 5-7 minutes for medium, hard yolk)

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Cast Iron Skillet Pan Lasagna

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Cast Iron Skillet Pan Lasagna

by Nanny Bubby

I am so taken by the idea that sheet pan dinners have become all the rage when it comes to recipes. It is kind of fun to create and the optics make the dinner preparer feel like it is easier to create a sheet pan dinner than a regular dinner. (Even though, sometimes it is more complicated). This got me thinking!!! I love cooking in cast iron far more than a sheet pan. It feels like less work because you don’t have to line the sheet pan with parchment or foil, and a cast iron pan is so much easier to clean. This is an idea for cast iron skillet lasagna, and I promise you, you may never go back to regular lasagna again! This is so fun to assemble and a great way to cook with kids. Enjoy!

Total Time:

1 hour 15 minutes

Serves:

7

Ingredients

  • 1 Can 28 oz. crushed fire roasted tomatoes
  • 1 jar 24 oz. Rao’s arrabbiata sauce
  • 1 Tbs. EVOO
  • 1 Tbs. Grass Fed organic unsalted butter
  • 1 chopped red onion
  • 3 minced garlic cloves
  • ¼ tsp. red pepper flakes
  • 1 lb. spicy Italian sausage out of the casing
  • 1 lb. lean ground organic beef
  • 12 oz. whole-milk Ricotta cheese
  • 1 egg lightly beaten
  • 1 tsp. minced fresh thyme
  • 2 c. shredded mozzarella cheese
  • ¼ c. grated Parmesan cheese
  • 12 no boil lasagna noodles broken in half
  • 3 Tbs. chiffonade fresh basil

Directions

  • Pre heat oven to 400 degrees
  • Heat a large cast-iron skillet over medium-high heat for about 3 minutes.
  • Add the oil and butter and heat till shimmering. Add the onion and ½ teaspoon salt and cook until translucent and slightly browned, about 6 minutes.
  • Stir in the garlic and pepper flakes and cook until the scent becomes strong for about 20 seconds.
  • Add the meats and cook breaking up the meat with a spatula or wooden spoon. Cook for approximately 5-7 minutes until the meat is no longer pink.
  • Stir in the tomatoes and the arrabbiata sauce. Bring to a simmer for about 10 minutes and transfer to a bowl after the sauce has thickened a bit.
  • In a separate bowl, combine the ricotta, egg, thyme salt and pepper.
  • Then combine the Mozzarella and paremesan in a third bowl.
  • Now let’s assemble:
  • Spread enough sauce to cover the bottom of the pan about ½ inch deep. Then shingle the 6 noodle halves around the sauce in the pan, then place a sheet over the middle.
  • Dollop 1/3 of the ricotta mixture over the noodles, then the mozzarella mixture, then the sauce. Repeat this same layering order 2-3 times as your pan will allow.
  • Always begin with the noodles, always end in sauce.
  • Top with remaining mozzarella and parmesan.
  • Place skillet in oven and bake until cheese is bubbly and golden brown about 40 minutes.
  • Let lasagna cool and set for about 10 minutes. Sprinkle with basil, cut as you would a pizza or pie and serve.

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Sheet Pan Chicken Thighs w/ Miso & Ginger

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Sheet Pan Sweet Italian Chicken Sausage Apples, Herbs And Vegetables

by Nanny Bubby

If there is a food trend right now that is in style, it is “sheet pan dinners”. I Actually had never heard of such a thing till a friend shared this trend with me a few months back. It seems this trend is hotter than a Harvey Wallbanger Cake in the 70’s. My daughter, who is a working mom like most of you, loves sheet pan dinners and uses many different variations all of the time. For those of you who are vegans or vegetarians can substitute any non-meat Italian sausage in place of the chicken. And, if like in my family, half of you eat meat, and the other half or vegetarians, you can split this between two different sheet pans, and put a vegan sausage in one of the pans. Enjoy!

Total Time:

1 hour

Serves:

6

Ingredients

  • 1 lb. halved Brussels sprouts
  • 1 large butternut squash
  • ½ small red apple sliced thin
  • ½ small green apple sliced thin
  • 1 small thinly sliced red onion
  • 6 small heirloom carrots sliced ¼ inch thick
  • 1 zucchini sliced lengthwise in quarters and cut into ½ inch pieces
  • ¼ c. good olive oil
  • 2 Tbsp. apple cider vinegar
  • 8 chicken sweet Italian sausages
  • Handful of fresh thyme leaves and stems
  • Kosher salt and freshly ground pepper
  • Apple Cider & Mustard Vinaigrette recipe below
  • Tip: Steam the Brussel sprouts or microwave them for 2 minutes prior to putting them on the sheet pan; they roast easier that way.
  • Apple Cider & Mustard Vinaigrette
  • Ingredients:
  • 3 Tbsp. whole grain mustard
  • 3 Tbsp. chopped fresh Thyme
  • 2 Tbsp. Amber Maple Syrup
  • 1 Tbsp. finely chopped dill
  • 1 small minced shallot
  • Kosher salt and freshly ground black pepper to taste
  • Pre-heat oven to 400 degrees.

Directions

  • On a rimmed sheet plan lined with a silicone liner or parchment paper, toss the Brussels sprouts, butternut squash, zucchini, carrots, onion, apples, and sausage together with the oil and vinegar, salt and pepper. Sprinkle with the fresh thyme leaves and place into the oven for 25 minutes.
  • Toss the ingredients and then rotate the pan and roast for another 20 minutes.
  • Pour the vinaigrette evenly over the sheet pan and toss and place into a serving platter sprinkled with more fresh thyme sprigs.

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