Roasted Shrimp Cocktail

On their own, shrimp are rather bland, like most seafood. With the help of seasonings, shrimp can be transformed into a delectable, satisfying meal. Shrimp cocktail usually features boiled, bland shrimp; this recipe perks everything up with the simple additions of olive oil, salt and pepper. Quickly roasting them in the oven ensures maximum flavor and perfectly cooked shrimp. Serve with bottled cocktail sauce or for superior flavor, construct your own cocktail sauce. Serve the shrimp slightly warm or at room temperature.

Roasted Shrimp Cocktail (Recipe Adapted from Ina Garten)

1 lb. large shrimp (16/20 count), peeled and deveined

½ - 1 tbsp. extra virgin olive oil

½ tsp. kosher salt

½ tsp. freshly ground black pepper

Preheat the oven to 400 degrees.

Place the shrimp on a large sheet pan. Drizzle the olive oil over the shrimp and add the salt and pepper. Toss together using your hands to make sure the shrimp are coated.

Roast for 8 - 10 minutes; do not overcook, since the shrimp will continue to cook once they come out of the even. Let sit and cool or serve slightly warm.

Serves 2 as a main course, 4 as an appetizer

Roasted Butternut Squash

Now that autumn has arrived, it is the season for roasted vegetables, particularly starchy ones, such as sweet potatoes and squashes. This is a very easy and quick recipe to put together and the end result is rewarding - soft and sweet butternut squash is seasoned with the simplest of ingredients and the pieces that get sufficiently browned are particularly tasty. Allot yourself enough time to make this side dish, as the preparation time takes a while and it requires slow roasting in the oven. Serve as part of any upcoming fall feasts, whether it be Halloween or Thanksgiving. Also take note that it's a very healthy dish, too - naturally gluten-free, low in fat but very high in vitamins and minerals.

Roasted Butternut Squash

1 large (4 lb.) butternut squash, peeled, seeded and 1" diced

3 tbsp. extra virgin olive oil

1 tbsp. minced fresh thyme

2 tsp. kosher salt

1 tsp. freshly ground black pepper

Preheat the oven to 400 degrees.

Place the squash on a sheet pan. Add the olive oil, thyme, salt and pepper, and toss with your hands. Roast for 30 - 40 minutes, until tender. Toss once during cooking with a large spatula so that the cubes brown evenly. Season to taste (if needed) and serve hot.

Serves 4 - 6

**This dish is dedicated to my dear grandmother, Elizabeth Bates, a. k. a. "The Tiny Terrorist" who became one with the Force on Saturday, September 24th. She loved butternut squash dishes in life and I seek to honor her memory with a particularly good recipe. I think I've found a perfect one.

Almond Torte Cockaigne

This version of a German Mandeltorte isn't too sweet, is delightfully moist and flavored with just the right amount of citrus. It can be made in a few different ways and can easily handle several different varieties of fillings. This cake is dairy-free, as many tortes are. However, if you have dietary restrictions involving eggs, you may have to skip making this recipe as egg replacements will not work. This cake is not gluten-free, but you can certainly make it gluten-free by using your own breadcrumbs made from GF bread or pre-packaged GF breadcrumbs. For more information about tortes, please see my accompanying article.

Almond Torte Cockaigne

¾ cup whole natural (unblanched) almonds

¾ cup sugar

6 large eggs, separated

½ cup toasted fresh or dry unseasoned breadcrumbs

1 tsp. ground cinnamon

¼ tsp. pure almond extract

Grated zest and juice of 1 lemon or 1 small orange

¼ tsp. cream of tartar

¼ cup sugar

Preheat the oven to 325 degrees. Grease and flour the bottoms of two 8 x 2" round pans or one 8" springform pan, or line the bottoms with wax or parchment paper. Make sure the egg yolks and whites are at room temperature.

Finely grind the almonds and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and ¾ cup sugar on high speed until thick and pale, about 2 minutes. Stir in the almonds along with the breadcrumbs, cinnamon, almond extract and the zest and juice of the lemon (or orange).

In another large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining ¼ cup sugar and beat on high speed until stiff peaks form. Use a spatula and fold in a quarter of the egg whites into the almond mixture, then fold in the remaining whites.

Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick comes out clean - about 20 minutes in round pans and 40 - 45 minutes in a springform pan. Let cool completely in the pan(s) on a rack; the center will sink as it cools. Slide a thin knife around the torte to detach it from the pan(s). Level and invert the torte before frosting with whipped cream, coffee whipped cream or a bittersweet chocolate glaze.

Or, if using a springform pan, remove the pan side, invert, remove the paper liner(s), if using, and serve right side up sprinkled with powdered sugar. 

Layers can be filled with flavored whipped cream, a lemon-orange custard filling or a mixture of whipped cream and lemon curd.

Serves 8

About Nut Tortes and Chocolate Tortes

In Austria and Germany, the word torte refers to any round cake, plain or fancy, regardless of its ingredients or method of production. In America, torte is used to describe any cake that seems European or otherwise imported, or almost any cake that is considered 'fancy.' Yet a third definition refers to cakes from the Austro-Hungarian tradition that are made of ground nuts and crumbs in place of all or most of the flour.

Classic nut tortes are high in eggs, like sponge cakes, and are often made without dairy fat such as butter or cream, though we may serve them up with mountains of whipped cream. They are normally moist and not too sweet. The technique for preparing them resembles that of sponge cakes:  Egg yolks and sugar are beaten until thick and pale yellow before flavorings and nuts are added. Stiffly beaten egg whites are folded in, often providing the only leavening, as opposed to baking soda or baking powder.

Chocolate nut tortes (with very little or no flour), and flourless and nutless chocolate tortes too, are related in method to nut tortes, in that leavening is usually provided by beaten egg whites. Without the structure provided by flour, all these cakes tend to sink in the center and remain moister than other cakes. They are ultrarich, not only in eggs but also in butter, chocolate and nuts. Although chocolate nut torte recipes look similar to those for other nut tortes, there are marked differences in texture and crumb depending on whether the recipe contains small amounts of both flour and nuts, a larger amount of nuts with just a little flour, or a large quantity of nuts only. At the extreme, chocolate tortes with neither nuts nor flour actually resemble cheesecakes more than anything else.

Tortes are baked in springform or solid pans, usually with ungreased sides; the cakes rise and cling to the sides of the pans like sponge cakes. Let them cool right side up in the pan, then detach the cake from the pan after cooling.

How to Level and Unmold a Torte

To unmold, slide a thin flexible knife or small metal spatula around the edges of the cake, pressing it against the pan to avoid tearing the torte. With the cake still in the pan, level it by pressing down and compacting the raised edges with your fingers, so the center and edges of the torte are the same height. Invert and remove the paper liner, if using.

We often serve nut tortes right side up, without leveling them, simply sprinkled with powdered sugar. The natural depression in the center is inconsequential when served in this informal manner. You can pass a bowl of whipped cream separately. Or pipe or heap the cream dramatically in the center of the torte to cover the depression. For a more formal presentation, level the top of the torte before unmolding, then invert and stencil it, using a doily or hand-cut stencil, or glaze with a chocolate glaze.

Chili con Carne

Every now and then, it's nice to take a step back from the higher end, gourmet recipes and return to the old, beloved recipes of days gone by. This recipe is old, for sure. Campy? Maybe. Good for you? That depends. This particular version of chili con carne is probably far from what 'modern' recipes of the same thing are like, but as long as you use good quality ingredients, you can still yield a tasty product. Serve over cooked spaghetti noodles for a take on Cincinnati chili, and if you opt not to use the pasta, serve with from-scratch biscuits or cornbread.

Chili con Carne

1 tbsp. extra virgin olive oil

1 lb. supreme lean ground beef or lean ground turkey

2 cups kidney beans, drained and rinsed

1 (10.5 oz.) can Campbells Healthy Request tomato soup

1/3 cup hot water

1 tbsp. chipotle chili powder

1½ tsp. kosher salt

1/8 tsp. freshly ground black pepper

1 cup chopped onion
1 green pepper, chopped

Heat the oil in a large skillet. Add and cook over medium heat the ground beef (or turkey), breaking it into small pieces and cooking until browned. Drain off any fat.

Meanwhile, heat in a saucepan, over medium heat, stirring occasionally the kidney beans, soup and hot water. Blend in the chili powder, salt and pepper. Stir in the onion and green pepper.

Continue cooking the sauce over medium heat while the meat finishes cooking. Combine the sauce with the meat in the skillet. Bring to a boil, then reduce to a simmer, cooking for 10 minutes, stirring frequently.

Serve plain in warmed bowls and with any toppings of your choice, like shredded cheese, sour cream or chopped scallions. 

Serves 5 - 6

Potato & Roasted Garlic Broth

Autumn is rapidly approaching. Don't deny it and don't cry about it. The days are shorter and each night has that distinct chill in it. However, as summer gives way to autumn, so does summer cuisine give way to the heartier, stick-to-your-ribs cuisine of the autumn and winter months. Here is a ridiculously simple, healthy and tasty soup that is stellar served with a green salad and a good crusty artisan bread. If you wish, you may use chicken stock instead of vegetable stock for a richer flavor. Use starchy baking potatoes instead of waxy potatoes - the starch will enrich the soup and make it absolutely delicious.

Potato and Roasted Garlic Broth

2 small or 1 large whole head of garlic (about 20 cloves)
4 medium potatoes (about 1½ lb.), peeled and diced

7½ cups good quality hot vegetable stock (or chicken stock)

Chopped flat leaf parsley, to garnish

Preheat the oven to 375 degrees. Place the unpeeled garlic bulbs or bulb in a small roasting pan and bake for 30 minutes until soft in the center.

Meanwhile, par-boil the potatoes in a large pan of boiling water for 10 minutes.

Simmer the stock in another pan for 5 minutes. Drain the potatoes and add them to the stock.

Squeeze the garlic pulp into the soup, reserving a few whole cloves and stir. Simmer for 15 minutes and serve topped with whole garlic cloves and parsley.

Serves 4

Farfalle with Tuna

Weeknight dinners can sometimes be a pain. Juggling a family and all their activities sometimes means there isn't time for a nice, hearty meal. However, this dish is extremely quick. It's basically done in the time it takes to boil water and cook up some pasta. Plain pasta is transformed with the addition of canned tuna and black olives. You can also add a variety of fresh herbs to give this dish more life. It's receptive to herbs such as basil, marjoram or oregano - garnish each plate with fresh oregano, if available. Serve with a salad or some good bread for a complete meal.

Farfalle with Tuna

3½ cups farfalle

2½ cups tomato sauce

6 oz. can tuna in olive oil

8 - 10 pitted black olives, cut into rings

Kosher salt

Freshly ground black pepper

Cook the pasta in large pot of lightly salted boiling water according to the package instructions.

Heat the tomato sauce in a separate pan and add the olives.

Drain the canned tuna and flake it with a fork. Add the tuna to the sauce with about 4 tbsp. of the pasta cooking liquid. Taste and adjust the seasonings. If you are adding fresh herbs, now is the time to add them to the pot.

Drain the pasta thoroughly and tip it into a large, warmed serving bowl. Pour the tuna sauce over the top and toss lightly to mix. Serve immediately.

Serves 4

Rosemary Risotto with Borlotti Beans

Risotto is comfort food at its finest. Rich, starchy Arborio rice cooked using chicken stock and fortified with white wine warms not just the body, but the soul as well. This recipe is a bit of a cheat - prepackaged risotto mix is used to save time but the end result is just as tasty. This recipe easily doubles, so if you have a hungry family (or a very hungry boyfriend), feel free to adjust the recipe as necessary. If you can't get or don't want to use rosemary, you can also use other fresh herbs such as thyme or sage. Serve with crusty garlic bread hot from the oven and a good wine...and enjoy it with the one or ones you love.

Rosemary Risotto with Borlotti Beans

14 oz. can borlotti beans, drained and rinsed

10 oz. package vegetable or chicken risotto mix

4 tbsp. mascarpone cheese

1 tsp. finely chopped fresh rosemary (or other fresh herbs, to taste)

Put about 2/3 of the beans into a food processor and process them to a fairly coarse purée. Set the remaining beans aside.

Make up the risotto according to the package directions, using the suggested quantity of water.

Immediately after the rice is cooked, stir in the bean purée. Add the reserved beans, the mascarpone cheese and rosemary. Stir thoroughly, then cover and leave to stand for about 5 minutes so that the risotto absorbs the flavors fully.

Serves 3 - 4

Dairy Free Vanilla Pudding

After the recent success of the chocolate pudding, I thought I'd try a variant and make some vanilla pudding. This recipe is almost identical to the chocolate pudding recipe with just a few minor differences. The vanilla extract measurement goes up and there's no chocolate - for all intents and purposes, this is a fat free pudding and a rather low calorie one at that; there's only about 180 calories in the ENTIRE batch - so, about 90 calories each for 2 servings. Keep in mind that these are figures if you're using plain almond milk, which is what I had on hand. For a more pronounced vanilla flavor, use either vanilla soy milk or vanilla almond milk - but if you can't find either, slowly add vanilla extract until you reach the flavor you want.

Dairy Free Vanilla Pudding

3 tbsp. cornstarch

2 tbsp. cold water

1½ cups soy milk (or almond milk; can also use vanilla versions of either)

2 tsp. vanilla extract (or more, to taste)

¼ cup sugar (or more, to taste)

In a shaker cup fitted with a tight lid, combine the cornstarch and water to form a smooth, lump-free slurry.

In a large saucepan over medium heat, combine the soy milk (or almond milk), sugar, vanilla extract and the cornstarch slurry. Cook, stirring constantly, until the mixture boils. Continue to cook until the mixture sufficiently thickens. Remove from the heat; the pudding will continue to thicken as it cools. Press a piece of plastic wrap down on top of the pudding to prevent a skin from forming. Let it sit for 5 minutes to cool somewhat, then put in the refrigerator and let cool completely.

Serves 2

NOTE:  If you use plain almond or soy milk and discover that 1 tsp. vanilla is not enough, you can add more once it's cooled. Start with ¼ tsp. and keep adding until the desired flavor profile is reached. However, you cannot add the sugar to the cooled pudding - if you like a sweeter pudding, make sure to add extra sugar while you're cooking it.

For a fun, different flavor, stir in a teaspoon of ground cinnamon into the pudding before serving. The wonderful warmth of the cinnamon greatly compliments the notes of vanilla.

Sesame Chicken

Don't let the name fool you - this isn't the red lacquered looking dish you order from your local Chinese restaurant. This chicken dish is a whole different beast. Poached chicken breasts are combined with an Asian-styled peanut and sesame dressing, spiced with hot chili pepper oil and topped with refreshing crunchy cucumber slices. You can make this dish gluten-free by using tamari in place of soy sauce and if possible, used reduced sodium soy sauce (or tamari) to help control your sodium intake. Consider passing toasted sesame seeds at the table to sprinkle on top of the chicken for extra flavor.

Sesame Chicken

3 bone-in chicken breast halves (with skin)

¼ cup tahini or Smuckers Natural creamy peanut butter

2 - 3 tbsp. toasted sesame oil (enough to liquify the tahini or peanut butter)

2½ tbsp. light soy sauce (or reduced sodium tamari)

1 tbsp. white vinegar

½ - 1 tbsp. hot chili pepper oil, or to taste

1 tsp. sugar

2 tsp. minced peeled fresh ginger

1 scallion, finely chopped

1 medium cucumber, halved, seeded and cut diagonally into ¼” slices

In a large pot, bring 16 cups water to a rolling boil. Add the chicken breasts and cook until no longer pink, around 8 - 10 minutes. Remove to a plate and let cool.

Thoroughly combine in a medium bowl the tahini (or peanut butter), sesame oil, soy sauce (or tamari), vinegar, hot chili oil, sugar, ginger and scallion. Remove the bones from the cooled chicken breasts. By hand, tear the chicken meat along the grain to make rough shreds 2½" long by ½" thick. Place in a serving bowl. Pour the sesame paste over the chicken shreds and mix thoroughly to coat.

Place the cucumber on a small plate. To serve, pile the cucumber slices on top of the chicken and serve.

If desired, cover the chicken and cucumbers separately and refrigerate for up to 2 hours. Bring both the chicken and cucumber to room temperature before serving.

Serves 4

NOTE:  You can substitute Sriracha or sambal oelek if you can't get hot chili pepper oil. Start with a teaspoon of either of these to start and add more, to taste.

If you use the natural peanut butter, you may not need the full amount of sesame oil to liquify the peanut butter. Start off with 1 tbsp. sesame oil and add as needed.

Chickpea Salad

Let's face it - salads can get boring sometimes, especially if you make ones that are based on greens all the time. This is a different kind of 'salad,' one that combines a blend of seasoned chickpeas and a bed of greens. So...call it a hybrid, of sorts. The dressing is very simple - lemon juice, extra virgin olive oil, garlic and Dijon mustard combine to create a refreshing flavor. Feel use to use a variety of greens for the base, but if possible, try to include a bitter lettuce. This salad will make a wonderful side for whatever you choose to serve it with and would be an excellent lunchtime main salad.

Chickpea Salad

1 (16 oz.) can reduced sodium or no salt added chickpeas, drained and rinsed

½ a small red onion, minced

3 tbsp. minced fresh parsley

2½ tbsp. freshly squeezed lemon juice

2 tbsp. extra virgin olive oil

1 tsp. Dijon mustard

1 - 2 cloves garlic, minced

Kosher salt and freshly ground black pepper

4 cups shredded chicory, escarole or romaine lettuce, washed and dried

On a platter, make a bed with the greens (or do this on individual plates).

Combine all the other ingredients in a medium bowl. Spoon the mixture on top of the greens and serve at room temperature.

Serves 4