Cuban Flan

•  1 8 oz cream cheese (230gr.)
• 6 eggs
• 1 can sweetened condensed milk ( 354 ml)
• 1 "can" cream ( use the condensed milk can to measure the cream)
• 1 small bag of vanilla sugar
• 250 gr. sugar
• optional: dry grated coconut - about 5 Tbsp

1. Melt 250 gr sugar in saucepan ( stir zig-zag only, not circular), Tilt the pan to glaze the sides of the         sauce pan about half way from the bottom.Let cool

2. Beat cream  cheese adding the eggs one at a time

3. Mix in condensed milk, cream and vanilla sugar

4. Mix with beater until smooth

5. Pour mixture into glazed saucepan

6. Add grated coconut at this point. It will float. Don't stir it in.

7. Heat oven to 180 ° C

8. Cover saucepan and place in oven in "maria bath" for 60 minutes.

9. Uncover saucepan after 30 minutes. It shouldn't burn...but a little brown is ok

10. once done let cool outside of maria bath for 5 hours ( in the fridge as soon as possible) with covered saucepan

11.Whe reas to eat invert over service dish making sue its big enough for all the caramel

Salad of beets lentils feta mint and herbs

 Ingrédients :

A few large beets scrubbed cleaned and chopped into chunky bite size pieces

1 to 2 cans of lentils drained and rinsed 

One large bunch of flat parsley roughly chopped 

One bunch fresh mint roughly chopped 

1 cup walnuts 

200gr feta crumbled 

Olive oil

Salt pepper 

Honey 

Za’tar

For the dressing:

4 T olive oil 

2T apple cider or red wine vinegar 

2 T pomegranate molasses

2 tsp ground sumac 

Salt to taste

Generous drizzle of honey

Should be thick,sweet,sour and salty

Method:

Preheat the oven to 200

Roast walnuts for 10 to 12 minutes 

Roast beets in a tray with olive oil salt chili flakes and a big drizzle of honey

Mix well and roast for 45 minutes till caramelized 

Throw the herbs into a bowl along with lentils,feta, walnuts broken up and the dressing

Toss well and add the beets once they have cooled a little  

Throw in about 1 Tbs of zatar before mixing up again with the beets and serve

skillet orzo with chicken spinach and goat cheese

 Serves 4

• 4 boneless chicken thighs
• salt and pepper
• olive oil
• 1 shallot thinly sliced
• 1 Cuop dry orzo
• 2 garlic cloves minced
• 3 Cups chicken broth or vegetable
• 5 ounces baby spinach or frozen thawed
• 1/2 Cup raisins
• 4 ounces goat cheese

Salt and pepper chicken and sauté in oil. Add  shallots and cook till soft.

Add the orzo and cook till fragrant and lightly toasted.

Add the stock and simmer till orzo is almost al dente (10 minutes).

Fold is spinach and raisins.

Remove from heat and stir in goat cheese till melted

Vegetable Lasagna

 Ingredients

Veggies -- need 3-4 Cups veg excluding the onion

 2 tablespoons extra-virgin olive oil

 2 large carrots, chopped (about 1 cup)

 1 red bell pepper, chopped

 1 medium zucchini, chopped

 1 medium yellow onion, chopped

 1/4 teaspoon salt

 1 C chopped baby spinach - or other greens e.g. côtes de bettes

Tomato sauce (or substitute 2 cups prepared marinara sauce)

 1 large can (28 ounces) diced tomatoes

 1/4 cup roughly chopped fresh basil + additional for garnish

 2 tablespoons extra-virgin olive oil

 1-2 cloves garlic, pressed

 1/2 teaspoon salt

 1/a teaspoon red pepper flakes

Remaining ingredients

 2 cups (16 ounces) low-fat cottage cheese, divided

 1/4 teaspoon salt, to taste

 Freshly ground black pepper, to taste

 9 no-boil lasagna noodles*

 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese -- 1 big stick of Galbani mozzarella

Directions

Vegetables -- chop then fry

1. chop all the veg -- make the carrots smaller since they are slower to cook

2. cook in pan with olive oil till golden - about 10 min

3. add spinach or other greens at the end, and wilt

Tomato sauce - strain, then food processor

4. pour the can of tomatoes into sieve to drain with basil leaves -- DO AHEAD

5. In a food processor:

a. tomatoes,

b. basil,

c. 2T oil,

d. 1-2 gloves garlic, pressed,

e. 1/2 tsp. salt

f. 1/4 tsp red pepper flakes

6. blend till spreadable -- approx 2C sauce

7. Rinse blender

8. Grate the mozzarella cheese and set aside

Cottage cheese/veg mix -- food processor

9. Whip 1 C of the cottage cheese in food processor, transfer to mixing bowl

10. Put all veg in food processer and pulse - but do not puree!

11. Add chopped veg to the smooth cottage cheese in the bowl

12. Add the rest of the cottage cheese (1 more Cup) to the bowl

13. Mix, add salt and pepper

Assembly:

14. 1/2 C tomato sauce first

15. 3 pasta sheets, with overlapping edges

16. 1/2 of the cottage cheese mix

17. 3/4 C tomato sauce

18. 1/2 C shredded cheese

19. Then pasta sheets

20. then remaining cottage cheese (no T sauce on this layer)

21. 1/2 C cheese

22. Pasta sheets

23. 3/4 C T sauce to evenly cover the noodles

24. Finish with 1 C shredded cheese (or whatever is left)

Baking - 20-22 min covered + 15 min uncovered (45 min) at 210°C

25. Cover sheet with foil - don't let it touch the cheese

26. bake, covered 18 min at 210°C

27. Remove foil, turn, and cook 10-15 more minutes

28. Allow to cool for 15-20 min

29. Serve with fresh chopped basil on top

Sheet pan herby lemon garlic chicken and potatoes

Serves 4

For the marinade:

• 1/3 Cup olive oil
• 1 lemon zested
• 2 lemons juiced
• 4 garlic cloves minced
• 1 t dijon mustard
• 1 1/2 dried oregano
• 1 t sweet paprika
• 1 t salt
• black pepper

For the potatoes

•  1pounds fingerling potatoes halved
• 1 lemon thinly sliced

For the chicken

8 chicken thighs

to garnish:

• 4 ounce feta cheese crumbled
• dill

preheat the oven to 200°C

Whisk together the ingredients of the marinade.

Mix it all the potatoes, lemon and chicken and bake for 45 minutes or untill the chicken is cooked 

Serve on a bed of arugula and sprinkle with feta and dill

Orange grilled pork tenderloin

 Marinade:

3 T Frozen orange juice concentrate or fresh

2T grainy mustard 

2T each honey, vegetable oil, soya sauce

1 t minced garlic and 

2 t fresh ginger

Ground pepper 

1 pound pork tenderloin 

Sauce:

3 T frozen orange juice

2 T unsweetened apricot preserve

2 T grainy mustard 

1 T lemon juice 

Marinate the meat for 5-6 hours or overnight 

Bring to room temperature and grill over medium temperature for 18 minutes 

Turn often and baste with marinade 

Meanwhile heat up the sauce ingredients to a boil

Slice the meat and serve with the sauce on the side

Oven baked chicken legs

• 2 chicken legs ( leg and bone attached)
• 2 tsp paprika
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder ( opt)
• 1 tsp rosemary or mix of herbs
• 1 tsp parsley flakes 
• black pepper
• 1/2 tsp ground mustard
• 1 Tb olive oil

Preheat oven to 425 F

Put chicken in ziplock bag with oil. Shake well and add seasonings

Bake on a baking sheet covered wih baking paper for 40 minutes turning half way

Mediterranean Baked Cod

 Prep Time

15minutes mins

Cook Time35minutes mins

Total Time50minutes mins

Equipment

• 4-quart baking dish

Ingredients

• 1 pint cherry tomatoes, halved
• 1 small fennel bulb, stocks and fronds removed (sub 1 large shallot or ½ yellow onion)
• 3 garlic cloves, thinly sliced
• 1 Tbsp. capers
• 5 Tbsp. extra-virgin olive oil, divided
• 1 Tbsp. red wine vinegar
• 1 tsp. honey
• 1 tsp. kosher salt, divided
• Pinch of red chili flakes (optional)
• 1-1.25 lbs. cod, cut into four fillets (sub halibut or sea bass)
• ½ tsp. black pepper
• 4 thinly sliced lemon slices (from 1 lemon)
• Chopped fresh basil leaves for serving

Instructions

• Preheat oven to 400ºF. Remove the stalks and root end of the fennel bulb, and slice the bulb into quarters. Remove the core from each quarter with your knife, and then thinly slice each quarter.

  To a 4-quart baking dish, combine tomatoes, fennel, garlic, capers, 3 Tbsp. of the olive oil, vinegar, honey, ½ tsp. salt, and a pinch of chili flakes (optional); stir well to combine.

  Bake, uncovered, for 20 to 25 minutes, until the tomatoes are broken down and jammy.
• Meanwhile, pat the fish dry with paper towels, and brush all over with remaining 2 Tbsp. olive oil. Season fish with remaining ½ tsp. salt and black pepper.
• Toss the tomato mixture, and nestle the fish fillets in the pan, spacing evenly apart. Top each fillet with one thin lemon slice. Roast until the fish is cooked through and flakes easily with a fork, about 10 to 15 minutes. Remove from oven and garnish with fresh basil.

  Spoon the tomato mixture over fish fillets when serving.

Fish Florentine

Serves 2

• White fish like cod for 2 people
• olive oil
• butter
• 1 red bell pepper sliced
• 1 clove garlic minced
• baby spinach (or normal cooked ahead)
• 150 gr cream cheese
• 1/3 C cream
• 2 T parmesan cheese
• salt & pepper

Sautee peppers in oil till soft. Add garlic. Then spinach.

Add cream cheese and cream and parmesan.

Cook fish in a separate pan in oil and butter

Mix all together

Marry me chicken

 

Ingredients

• ▢4 chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
• ▢1/4 teaspoon salt
• ▢ground black pepper
• ▢4 tablespoons all-purpose flour
• ▢1.5 tablespoons  olive oil
• ▢butter
• ▢2 cloves garlic minced
• ▢2/3 cup chicken stock
• ▢2/3 cup  heavy cream 
• ▢2 T parmesan cheese grated
• ▢ chili flake
• ▢

•  oregano

• ▢thyme
• oregano
• ▢1/4 cup sundried tomatoes chopped
• ▢ fresh basil l

Instructions

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
• In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
• Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
• Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Creamy Tuscan chicken

 

Ingredients

• 4 (6-ounce) boneless skinless chicken breasts
• 1 teaspoon Italian seasoning or a mix of individual spices such as oregano, thyme, basil, and rosemary
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves minced
• ¼ cup finely chopped yellow onion
• ½ cup sun-dried tomatoes thinly sliced
• 2 cups baby spinach
• 1 ½ cups heavy cream *see note above for dairy-free options
• ¼ cup freshly grated parmesan

Instructions

• Prep the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper.
• Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
• Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
• Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
• Add the spinach, and saute another minute, until just starting to wilt.
• Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
• Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.

Sheet pan Chicken potatoes and spinach

•  2 lb small potatoes halved
• 1 onion coarsely chopped
• 2 T olive oil
• 3 garlic cloves minced
• salt and pepper
• 1 T fresh rosemary or 1 t dry
• 1/2 t paprika (sharp)
• 6 chicken thighs 
• 6 cups baby spinach

preheat the oven to 425 F. Mix potatoes onion garlic and oil, some salt rosemary and pepper.and bake in a pan.

in a small bowl mix remaining salt paprika and remaining rosemary and rub the mixture over the chicken.

Put chicken over vegetable and roast till chicken reads 170-175°and vegetables are tender, 35-40 minutes.

Remove the chicken and keep warm.

Top vegetables with spinach and roast till spinach is wilted, 8-10 minutes longer.

Stir vegetables to combine and serve with the chicken

Mediterranean cod

 Serve 4

Ingredients

• 1 pint cherry tomatoes, halved
• 1 small fennel bulb, stocks and fronds removed (sub 1 large shallot or ½ yellow onion)
• 3 garlic cloves, thinly sliced
• 1 Tbsp. capers
• 5 Tbsp. extra-virgin olive oil, divided
• 1 Tbsp. red wine vinegar
• 1 tsp. honey
• 1 tsp. kosher salt, divided
• Pinch of red chili flakes (optional)
• 1-1.25 lbs. cod, cut into four fillets (sub halibut or sea bass)
• ½ tsp. black pepper
• 4 thinly sliced lemon slices (from 1 lemon)
• Chopped fresh basil leaves for serving

Instructions

• Preheat oven to 400ºF. Remove the stalks and root end of the fennel bulb, and slice the bulb into quarters. Remove the core from each quarter with your knife, and then thinly slice each quarter.

  To a 4-quart baking dish, combine tomatoes, fennel, garlic, capers, 3 Tbsp. of the olive oil, vinegar, honey, ½ tsp. salt, and a pinch of chili flakes (optional); stir well to combine.

  Bake, uncovered, for 20 to 25 minutes, until the tomatoes are broken down and jammy.
• Meanwhile, pat the fish dry with paper towels, and brush all over with remaining 2 Tbsp. olive oil. Season fish with remaining ½ tsp. salt and black pepper.
• Toss the tomato mixture, and nestle the fish fillets in the pan, spacing evenly apart. Top each fillet with one thin lemon slice. Roast until the fish is cooked through and flakes easily with a fork, about 10 to 15 minutes. Remove from oven and garnish with fresh basil.

  Spoon the tomato mixture over fish fillets when serving
• I used the same amount of veggies for 2. Just less fish

Lemon spaghetti with roasted artichoke hearts

 

INGREDIENTS

Yield:6 servings

• 1pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
• 5tablespoons extra-virgin olive oil
• Kosher salt (such as Diamond Crystal) and black pepper
• 1pound spaghetti
• 6ounces Parmesan, very finely grated
• 1large lemon, zested (about ½ heaping teaspoon) and juiced (about 3 tablespoons)
• 1tablespoon unsalted butter
• ¼cup torn basil leaves, plus more for garnishing

PREPARATION

1. Step 1

   Heat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Step 2

   Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.

3. Step 3

   Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.

4. Step 4

   While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, ½ teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.

5. Step 5

   Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.

6. Step 6

   Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.

7. Step 7

   Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.

8. Step 8

   Top with the roasted artichokes, a little more black pepper and torn basil, and serve.