Feasting with Fritz

Kitchen

Creamy Almond Date Smoothie

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On Saturday mornings Bari and I often walk down to the city market. I used to always stop by the Juice Place and get one of these smoothies. That is until they closed. Desperate, I had a come up with a recipe to get my fix. This is the result that might just be better than the original!

Yield: 2 – 12 ounce Smoothies
Time: 3 Minutes

Ingredients:

  • 3 Medjool dates, pitted
  • 1/3 pound frozen peaches
  • 1 ripe banana
  • 2 tablespoons almond butter
  • 1 1/4 cups almond milk

    • Optional:

  • 1 tablespoon cacao nibs

Instructions:

  1. Place dates and almond milk into the blender and blend on medium-high speed until the dates are very well incorporated, about 30 seconds.
  2. Place the remaining ingredients into the blender and blend on high speed for 1 minute or until a smooth texture is achieved, then serve.

Provolone Veggie Melt

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A delightful grilled cheese loaded with veggies, this is a quick and satisfying weeknight dinner. Keeping some of the veggies raw adds a nice, fresh element. For best taste make sure not to skimp on your bread! I like to serve these along with a side of root vegetable chips.

Yield:4 Sandwiches
Cook Time:30 Minutes

Ingredients:

  • 8 slices of quality bread, hearty multigrain is best
  • 8 slices of provolone cheese, roughly 8 ounces
  • 1 large red bell pepper
  • 2 small avocados, mashed with a fork
  • 1/2 a medium red onion
  • 1 cup chopped kale, stems removed
  • Fresh tomatoes, sliced
  • Unsalted butter
  • Pinch of cayenne
  • Salt and pepper to taste

Instructions:

  1. If you have a gas stove, turn a burner to medium and place the red bell pepper directly on the grate. If you don’t have a gas stove you can use the broiler or buy pre-charred bell peppers. When the first side begins to char, rotate the pepper using tongs until all sides are blackened, then set aside to cool. Meanwhile, chop the onion, then caramelize them in a pan over medium heat with a little bit of salt. Add a pinch of cayenne.
  2. Once the peppers have cooled, chop them up, and add them to the caramelized onions. Stir in chopped kale until wilted. Set aside. Slice the fresh tomatoes and set aside as well.
  3. Heat a cast iron, heavy bottomed pan, or griddle until hot. Add in a tablespoon of butter (it should be sizzling) and allow to melt. Add 4 slices of your bread to the pan (or work in batches if you don’t have room) and add 2 slices of provolone cheese to each slice. Allow to cook for about 90 seconds, until cheese has started to melt. Top with the veggie medley and sliced tomatoes. Spread the mashed avocado on the other 4 slices of bread and add to the sandwich in the pan. Lightly compress, then using a spatula flip the sandwich so you can toast the other side. You may need to add more butter.
  4. When both sides have adequately browned remove from the pan and place on a warm plate. Slice on the diagonal and serve with a side of potato chips.

Vegetarian Miso Ramen

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My vegetarian ramen turns ordinary ramen noodles into a delightful and filling dinner. Miso provides the primary mild soy flavor, which is balanced with roasted garlic, honey, and sake. The secret is butter which adds the umami that people expect. Slurp down a bowl and stay satisfied for hours.

Yield:4 Dinner Servings
Cook Time: 1 Hour

Ingredients:

  • 4, 3oz packages of ramen (seasoning packets thrown away)
  • 4 eggs, soft boiled
  • 4 tablespoons unsalted butter
  • 1/4 cup red miso paste
  • 2 quart vegetable broth
  • 2 tablespoons of honey
  • 2 tablespoons sake
  • 1 bulb of garlic
  • 1 tablespoon sesame seed oil
  • 8 golf ball sized tomatoes
  • 4 leaves of kale (preferable Lacinato)
  • 1 cup frozen corn
  • 1 red pepper
  • Scallions

Instructions:

  1. Pre-heat the oven to 400 degrees. Slice off the top end of a bulb of garlic so you can see the individual cloves and wrap the remaining portion in aluminum foil. Place on the center rack, leaving to cook until the cloves are soft, about 40 minutes.
  2. Meanwhile, prepare the vegetables used for toppings. Slice the tomatoes in half and place them face down on a cast iron pan or a greased baking sheet and set aside. Chiffonade the kale, chop the scallions, and cut the red pepper into batons. For the corn, apply medium heat to a small skillet and add sesame seed oil. Add the corn and cook until the corn has a slight char.
  3. Once the garlic is roasted, place the tomatoes in the oven. They are ready when the bottoms are charred. In a separate pot bring water to a rolling boil, filling it enough that your eggs will be completed submerged in water.
  4. At this time, make the broth by melting the butter in the bottom of a large pot, at least 3 quarts. Carefully remove the garlic cloves from the roasted bulb. I usually use a knife to flatten the garlic bulb and squeeze out the garlic cloves. Once the butter has melted, add the miso paste, roasted garlic, and honey. Cook out for 2 minutes stirring occasionally with a whisk. Add in the sake and stir. Then, whisking continuously, slowly add in the 2 quarts of vegetable broth and continue to whisk until the broth is completely incorporated. Allow the broth to simmer gently until the eggs and tomatoes have cooked.
  5. When the pot of water is boiling, carefully place in the four eggs, cover the pot with a lid, and continue to cook for 6 minutes. Then transfer the eggs to an ice bath or douse in cold water to stop the cooking. When cool, carefully shell, leaving the eggs whole, until you are ready to serve.
  6. Add the dried ramen noodles to the pot of simmering broth and stir as they begin to soften. The noodles should cook about 3 minutes until soft.
  7. Serve by dividing into 4 bowls, carefully slicing the egg in two and placing on top; remember the center of the egg should be slightly runny. Portion out the remaining veggies and enjoy.

Thai Tofu Stir-Fry with Cashews

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This is a fun dish I learned to cook on our trip to Thailand last year. I used soy sauce, but you could substitute fish sauce to give the meal a more authentic Thailand flare; if you don’t mind the smell. This is an easy dish to make at home for a taste of a land far away!

Yield: 4 Dinner Servings
Time: About 1 Hour

Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon tomato paste
  • 2 tablespoons Sambal Oelek
  • 2 tablespoons brown sugar
  • 1 block extra firm tofu
  • 1 tablespoon corn startch
  • 1 tablespoon sesame seed oil
  • 1 cup cashews
  • 2 bell pepper (perferably 1 yellow and 1 red)
  • 2 shallots
  • Scallions
  • Canola or peanut oil
  • Serve with Jasmine rice (3 cups cooked)

Instructions:

  1. Start by wrapping the block of tofu with paper towels and place a heavy pan (I use cast iron) on top to remove excess moisture. The more moisture we can remove the better. Leave the weight on the tofu for at least 30 minutes.
  2. Begin preparing the rice based on the package instructions. Once the rice is ready, hold to the side until the tofu mixture is prepared.
  3. Make the stir-fry sauce by combining the soy sauce, tomato paste, Sambal Oelek, brown sugar, and water. Mix the ingredients until they come together.
  4. Dice the shallots and peppers and set aside. Separately, roughly chop the cashews and finely chop the scallions, stir together and set aside.
  5. Next create a slurry mixture by whisking together corn starch with the sesame seed oil, until the mixture is smooth. If the mixture is clumpy, slowly add more oil. Once the slurry is complete, unwrap the tofu and cut into 1/2 inch cubes.
  6. Combine the slurry mixture with the now chopped and dried tofu in a large gallon sized bag or in a large mixing bowl and gently mix until the tofu is well coated. Drain off any additional liquid.
  7. Perpare either a wok or large bottomed saute pan by setting over medium-high heat, then add in about 2 tablespoons of neutral oil and swirl around the pan to ensure all sides are coated. Once hot, add the tofu and spread out into a single layer. Allow to cook until the bottom side has turned golden brown, 3 – 5 minutes. Once brown, the tofu should easily release from the bottom of the pan. If the tofu is breaking, the bottom side has likely not cooked long enough. Once the tofu has browned on all sides, remove and place on a clean paper towel to absorb excess oil.
  8. Add the diced shallots and peppers to the same pan, stirring occasionally, and cook for 3 to 5 minutes, until the shallots are translucent. Next, add in the cashews and diced scallions. Add back the tofu, then pour in the stir-fry sauce. Cook until the sauce begins to thicken, about 2 minutes, and you are ready to serve with the prepared rice.

Avocado Caesar Salad

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Interested in making a light yet different dinner? Try out my oil free Caesar salad. While roughly based on the traditional Caesar salad, my salad has no oil and there’s no fish! I went with romaine lettuce, but this should work just as well with other lettuces or more tender kales. Chickpeas add protein and can be baked to provide a little crunch similar to croutons. The perfect weeknight meal.

Yield: 4 Side Servings or 2 Dinner Servings
Cook Time: 20 Minutes

Ingredients:

  • 1 medium avocado
  • 1 16-ounce can chickpeas, rinsed
  • 1 bunch romaine lettuce, rinsed and chopped into bite sized pieces
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • salt
  • black pepper
  • Parmesan
  • optional – croutons

Instructions:

  1. Prepare the dressing by mashing the avocado in a small mixing bowl. Squeeze in about 1 tablespoon of lemon juice and add 1 teaspoon of Dijon mustard. Mash together the ingredients with the back of a fork until they come together. Add in salt and pepper to taste.
  2. Add the chopped lettuce and chickpeas to the mixing bowl. Toss to incorporate.
  3. Using the slicing slot of a box grater or a vegetable peeler, shave off some thin strips of Parmesan. Sprinkle over your bowl and you are ready to eat! Top with torn croutons if you’re feeling indulgent.

*Note: If you didn’t get enough avocado, you can always whisk in olive oil to get the consistency right.

Roasted Butternut Squash and Brussel Sprout Salad

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This year we grew a bunch of butternut squash in the garden so I’ve been trying to incorporate it into our dinners. In this salad, I’ve roasted it with some Brussel Sprouts to make a wonderful fall salad.

Pick a butternut squash that is roughly 3 pounds in size. To prep, you’ll want to cut the squash in half lengthwise (as you can see in the picture below), butternut squash is pretty starchy so make sure to use caution when cutting in half. Scoop out the seeds, then use the pocket as a handle to secure that half of the squash and use a vegetable peeler to peel the skin; the seeds can be saved for planting next year, can be eaten, or can be thrown out. Use some caution as the skins are typically tough which can make the peeling difficult.

Once the butternut squash is peeled you can cube it, just cutting it into bite-size pieces. Toss with olive oil, salt, and pepper. Roast with Brussels at 400 for 20 minutes. Next wash and prep the Brussel Sprouts. Pick off any outer bad leaves and discard them. Also cut off the bottom stems, then half them. Toss both with olive oil, salt, and pepper. Roast the squash and sprouts at 400 for 18 to 20 minutes. If you prefer your Brussel Sprouts crispier, you can start by roasting them for 5 to 10 minutes then add the squash after.

While the squash and sprouts roast, prep the kale, apple, and make the dressing, dicing the apple last to minimize any browning. Kale can be prepped by just cutting into the desired size, which for me is often to Julienne.

Roughly chop your pecans, then toast in either a toaster oven or in a pan on the stove, keeping an eye on them to prevent burning.

Once the squash and sprouts have finished roasting, remove from the oven and add to the bowl of kale, apple, and dressing. Toss in the goat cheese, then top with the toasted pecans.

This is a tasty, healthy and hearty dinner salad with elements of freshness for the fall and winter seasons, as well as a great side for Thanksgiving or Christmas suppers!

Butternut Squash Fall Salad
 
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Serves: 4
Ingredients
  • Large Butternut Squash (roughly 3lbs)
  • One pound Brussel Sprouts
  • Bunch of Kale, preferably Lacinato
  • Large Honey Crisp Apple
  • 1 cup whole pecans, coarsely chopped
  • Goat Cheese (4 oz), recommend pre-crumbled
  • ¼ cup Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Maple Syrup
  • 1 tbsp Dijon Mustard
  • Salt and Pepper to taste
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the butternut squash in half, scoop out the seeds, then using the pocket as a handle, peel the squash. Remove any of the bad leaves from the Brussel Sprouts, then spread out both the squash and sprouts on the baking sheet, then lightly toss both with some olive oil. For extra crispy Brussels put them in 5 to 10 minutes ahead of time, then add in the squash. Once the squash is in the pan, roast for 18 to 20 minutes until the squash is tender but not mushy.
  3. While the vegetables roast, mix the apple cider vinegar, maple syrup, dijon mustard, and salt (a pinch) together. Once mixed, slowly whisk the olive oil into the other ingredients until it becomes emulsified. Taste and adjust by adding salt and pepper as desired. At this point, also wash and prepare the kale by removing the fibrous rib and roughly chopping the leaves.
  4. Once the vegetables are nearly done roasting, roughly chop the pecans then toast, being careful not to burn them. Lastly, cut the apple into ¼ inch pieces.
  5. In a large bowl add the roasted vegetable, kale, and chopped up apple. Pour in the dressing and lightly toss until evenly coated. Toss in the goat cheese and toasted pecans, and you are ready to serve.

 

Vietnamese Noodle Salad

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I love incorporating Asian inspired dishes into our weekly meal plan. This salad will bring a burst of fresh flavors to your weeknight dinners.

You will want to start by preparing the cabbage. Julienne your cabbage into reasonably small slices then move them into a colander or onto a few sheets of paper-towel. Sprinkle with salt and let them sit for about 15 minutes. The salt helps draw out the water but more importantly it will tenderize the cabbage, making it more enjoyable in the salad without needing to cook it.

Carrots also have a bit of a crunch to them. Because of this I prefer to prep the carrots by running them along a box grater. The box grater makes quick work of the carrots but also ensures uniformity.

The cooking you may need is for the rice noodles. The instructions on the packages differ, but typically they simply involve placing the noodles in hot or warm water, which might require brief boiling.

Our dressing contains items which should, but might not be, fridge staples. Word of caution I used fish sauce here, which is made with fish. This is a corner stone ingredient in many southeast Asian inspired dishes. However, if this is not kosher, soy sauce is the natural substitute, but go slowly as soy sauce tends to be a little saltier.

I also used maple syrup here, but you can also use honey, or if on hand, palm sugar for more regionally authentic flavors. Mince the garlic and simply whisk the remaining ingredients together.

To put it all together, rinse then dry off the cabbage to remove the additional salt and drain your rice noodles. Chop up your cucumber, cut the corn kernels off the cob, and tear up the arugula into smaller pieces, by hand is fine.

Combine the noodles, edamame, corn, carrots, and cabbage together, then plate over the bed of arugula. Top with the fresh cucumber and toasted peanuts. Garnish with basil or cilantro.

Vietnamese Noodle Salad with Peanut Butter Lime Dressing
 
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Serves: 2
Ingredients
Dressing
  • 3 tablespoons fish sauce
  • 3 tablespoons peanut butter
  • 4 tablespoons lime juice (~2 limes)
  • 1 clove garlic (minced)
  • 1 tablespoon maple syrup
  • 2 teaspoon spicy garlic sauce
Salad
  • ½ small red cabbage (shredded)
  • 2 large carrots (shredded)
  • 2 ears corn
  • 1 cucumber (cut into strips)
  • 1 pound soy beans
  • Rice noodles (1/2 package)
  • Arugula
  • Toasted peanuts
  • Cilantro and/ or basil to garnish
Instructions
  1. Thinly cut red cabbage, spread out on a baking sheet, cutting board, or colander and sprinkle with salt to remove excess moisture. Set aside.
  2. Shred carrots with the large holes of a cheese grater, slice cucumbers into strips, and cut the kernels off their ears. For the soybeans, if fresh, shell them, if frozen set aside to defrost. You can also heat them under low heat then dry them off with a water towel.
  3. Heat up 1 quart of water, near to a boil remove from the heat, and add in rice noodles for 10 minutes or until tender. Once cooked drain, then add the cabbage to large bowl. Rinse and dry off the cabbage, then along with the other cut up vegetables, combine in the same bowl.
  4. Wash and dry arugula. Tear leaves with your hands into smaller pieces and place at the bottom of your serving plate or bowl as the bed for the rest of the salad.
  5. Combine all the dressing ingredients in a mixing bowl and whisk until smooth. Pour the dressing over the vegetables and noodles, then mix to incorporate. Using your hands or tongs transfer the mixed salad and place it on top of the arugula.
  6. Top with toasted peanuts, basil or cilantro, then serve.

 

Habanero Black Bean Soup

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A perfect dinner for anytime of year, black bean soup is pretty simple. Here, for some heat and added flavor, I added Habanero peppers which gives this soup a unique and tantalizing flavor.

I use canned beans for convenience but if you prefer you can use dried beans. Be sure to soak them overnight and cook in water to ensure they are cooked through before you add them to the soup. The recipe calls for 6 cans, which I’m sure seems like a lot, however, this is going to be a rather thick soup. For dried beans, you’ll need to start with a 1-pound bag.

The Habenaro pepper is the star of this dish, so as long as you can handle the heat, feel free to add more to boost the flavor. When prepping the pepper be sure to take out the seeds and the membrane, they contain a lot of the heat with minimal amounts of flavor compared to the flesh. In the event that you can’t locate Habanero peppers you can also use Jalapeno.

If you don’t already have an immersion blender, I’m going to recommend getting one. While you can often use a standard blender in its place, the convenience of an immersion blender is unparalleled. Typical blenders are bulky, and always seem to be difficult to clean. If I said we used our immersion blender 3 or 4 times a week, it wouldn’t be an exaggeration. If you use a normal blender just be sure to warm up the glass pitcher before adding the soup. While I believe most blenders are made with materials which can handle the change in temperatures, older ones may crack or shatter due to the intense heat.

After the soup cooks for about 15 minutes, use an immersion blender and just give the soup a couple of pulses to break up some of the beans. This will thicken the soup but you’ll want leave lots of beans intact for some texture. You are ready to serve the soup with any of your favorite toppings, mine are avocados and sour cream. Check out the recipe below!

Habanero Black Bean Soup
 
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Serves: 4
Ingredients
  • Olive oil
  • 1 red onion
  • 2 stalks celery
  • 2 large carrots
  • 1 Habanero pepper
  • 6 cans of black beans
  • 2 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon tomato paste
  • 3 cloves garlic
  • 1 quart vegetable stock
  • 1 lime
  • Salt
  • Black pepper
  • 4 ounces monterrey jack
Optional Toppings
  • Sour cream
  • Cilantro
  • Avocado
Instructions
  1. Prep the vegetables by dicing the red onion, celery, carrot, and the Habanero peppers (be careful not to touch your eyes or nose after chopping the peppers!). Chop the garlic last and set aside.
  2. Heat a Dutch oven or heavy bottom pot over a medium flame then add in 2 or 3 tablespoons of olive oil. Once hot, add in your onions, carrots, celery, and Habanero pepper, sprinkle with salt, and sauté until the onions are translucent, about 5 minutes.
  3. Next add in the cumin, oregano, and the tomato paste, then stir to incorporate. Cook an additional 2 minutes to cook out the ingredients. Add in the garlic, cooking about 30 seconds until fragrant. Last stir in black beans and stir to incorporate.
  4. Add the vegetable stock and bring to a light boil over medium. Lower the heat to low and simmer for 15 minutes.
  5. When done, turn off the heat and use an immersion blender or blender and pulse the soup about a half dozen times to the desired consistency. Taste and adjust for salt and add black pepper.
  6. Spritz with the lime and top with shredded Monterrey Jack cheese. Add the other toppings you’d like, and serve.

 

Refreshing Mint Julep

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Mint Juleps embody everything I love about living in the south. They signify sitting on the porch, taking it slow on a hot and humid day, then you’ve got that refreshing mint, topped off with some sweet Kentucky Bourbon. I make mine in this nice silver cup I was gifted but you could just as easily make this in any glass.

Start by making a simple syrup, which is equal parts sugar and water. Get yourself a small sauce pan and heat both ingredients together over medium- low heat until all the sugar granules have dissolved. Set aside and allow it to cool to room temperature.

Next make some crushed ice. If you have a good ice maker that produces smaller pieces of crushed ice you’re in luck. If you’re like myself and have a refrigerator that does about half the job, get a gallon-sized zip lock back and fill it with the crushed ice from the refrigerator. Then take a rolling pin and smash it until the ice is a little but finer, a kitchen towel laid in a single layer over the bag of ice can help prevent bag punctures; if you are part of a fortunate few make sure to use your Lewis bag. Once smashed put the bag of ice in the freezer for about 5 minutes, until ready to use.

Gather three or four springs of mint for each julep. The first three I use to run around the cup to release its natural oils. Do this gently  with the back of a spoon and avoid crushing the mint which gives it a more bitter taste. This process releases the minty oils along the side of the cup which gives the drink most of its flavor. Go back to the freezer and pack the cup full of ice, leaving the mint from earlier at the bottom. Pour about two ounces of simple syrup over the ice (or as much as you desire), then pour two ounces of your favorite bourbon over the ice, I like Maker’s Mark. Give the drink a quick stir with a spoons to bring it together. Add the last sprig of mint to garnish (which also makes sure you get a minty nose with every sip) and enjoy!

Refreshing Mint Julep
 
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Serves: 1
Ingredients
  • 2 oz favorite bourbon
  • ¼ cup sugar
  • ¼ cup water (bottled preferred)
  • 2 cups crushed ice
  • 4 sprigs of fresh mint
Instructions
  1. Make your simple syrup by combining equal parts sugar and water and dissolving them over medium-low heat in a sauce pan. Heat until sugar has completely dissolved then set aside to cool to room temperature.
  2. If you have an ice machine, make crushed ice. Then add to a durable zip-lock bag and smash the ice into a snow-cone like consistency with a rolling pin. Place the bag in the freezer for a couple minutes to ensure it is as cool as possible.
  3. Take the first bunch (3 springs) of mint and give it a solid smack. Then place it in your cup and very gently muddle around, using the back of a spoon. DO NOT SMASH THE MINT, which makes the drink bitter.
  4. Take the ice out of the freezer and fill your cup making sure there is enough to rise above the rim of the glass.
  5. Pour over the simple syrup, followed by the bourbon.
  6. Give the whole drink a stir with a spoon then stick the last spring of mint next to your straw and enjoy.

 

Best Ever Blueberry Muffins

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Bari does most of the baking in our family and she has out done herself with these muffins! I grew up eating, and loving, the packaged mixed muffins with the blueberry pellets by Betty Crocker…yea I’m glad I’ve moved on. But seriously these are better in every way. Perfect when blueberries are in season (but also great made with frozen berries!) and the added lemon zest really elevates and brightens the flavor….

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