Miz Chef

Cooking Up a Healthy Life


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Shishito Pepper and Garlic Frittata

Shishito peppers are a hot culinary ingredient right now. And I mean “hot” in a trendy way, not the spicy way. They’re a mild chile pepper, small, elongated, and thin-walled. They’re sweet with a fruity note; however, every once in a while, you might actually get a hot one. There’s no way to recognize a hot one, though—it’s completely random.

Shishitos are easy to cook and work with, and are very versatile. I bought a bunch of them and tried them in various ways. Here I used them in a frittata for a delicious breakfast, lunch, or dinner. Give it a try.

Shishito Pepper and Garlic Frittata

Makes 4 servings.

5 to 6 shishito peppers
3 large eggs
1 teaspoon seasoning of your choice
1 teaspoon kosher salt
1 teaspoon olive oil
4 to 5 large garlic cloves, minced

Broil the peppers or grill them over an open flame until lightly charred. Scrape away any excessively charred skin. Cut off the stems and coarsely chop the peppers. Set aside.In a small bowl, beat the eggs together with seasonings and ½ teaspoon salt.

Heat the oil in a small skillet over medium heat. Add the garlic and heat just until fragrant, about 30 seconds. Don’t let the garlic burn.Add the chopped peppers and remaining salt and sauté a minute. Pour the eggs evenly over the peppers. Lower the heat to low and cover the pan.Cook until the underside of the frittata is browned, about 5 minutes. (You can check by lifting the frittata on one side with a spatula and peeking underneath.)

Place a plate that is wider than the skillet over the top and a carefully (using a dry kitchen towel or potholder!), flip the frittata over onto the plate. Then slide the frittata back into the skillet.Continue cooking a few more minutes, uncovered, until the frittata is cooked through and the underside has browned.

Remove it from the pan and cut into 4 wedges. Serve hot, warm, or cold.

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Farro Linguine with Asparagus and Lemon-Pepper Sauce

This recipe is a combination of two classic Italian pasta dishes: aglio e olio (garlic and oil) and asparagus with lemon-pepper sauce. (Both individual recipes, by the way, can be found in my pasta edition of the Vegetarian Italian: Traditions ebook series.)

One night after work, I was contemplating dinner. I wanted to do something a little different, but I wanted to keep it easy, and not stray too far from familiarity (I was tired and irritated from work, so simplicity and comforting were my top criteria).

Pasta is always easy, always comforting, and I had just happened to buy a bunch of pencil-thin asparagus. I also had lemons…and so I came up with this. Two savory Italian classics in one delicious dish, and the combo is not any more work than just one recipe alone.

Farro is an ancient Italian grain that is related to spelt and emmer, but is not actually spelt, as some believe. It’s commonly used in Italy, but is becoming more available in the U.S. Farro pasta is nutty, nutritious, low in calories, and is often well tolerated by people with gluten sensitivity (although those with Celiac disease should avoid it). Farro pasta can be found in Italian groceries, as well as gourmet shops. And, of course, online. Try it—I think you’ll find it an addicting alternative to whole wheat pasta.

Enjoy.

Farro Linguine with Asparagus and Lemon-Pepper Sauce

1 pound asparagus
1/3 cup olive oil
1 tablespoon kosher salt, plus more to taste
½ lb. farro linguine (or other long pasta)
2 large garlic cloves, sliced

½ teaspoon paprika
Freshly ground black pepper to taste
Zest from 1 small lemon

Grated parmesan cheese
Extra virgin olive oil for drizzling

Preheat the oven to 350 degrees F.

Snap or cut off the woody bottom stems of the asparagus and discard. Place the asparagus on a platter, drizzle with half the oil, sprinkle with half the salt, and gently toss. Try to keep the asparagus all facing the same direction (this will make it easier to handle).Place the asparagus on a baking sheet lined with foil and roast until tender and lightly browned (the time will vary depending on the thickness of the asparagus, but anywhere from 10 to 20 minutes). Remove them from oven and chop them into bite-size pieces.Bring a medium pot of water to a boil. Add the pasta and remaining salt and bring it to a boil, stirring often, until al dente, about 8 to 10 minutes. Drain. Transfer the pasta to a serving platter. Add the chopped asparagus.Pour the remaining olive oil in a small pan with the garlic. Heat until the garlic is fragrant and just starts to color, about 2 to 3 minutes. Sprinkle in the paprika, swirl it, then immediately pour it over the pasta. Season with more salt and grind on as much black pepper as you like.Sprinkle the lemon zest over it. Top with the grated parmesan and drizzle a little extra virgin olive oil. Serve.


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Fresh Tomato Soup

All of my life, I never liked tomato soup. It always tasted like watered-down ketchup to me. Granted, my experience with tomato soup had been the canned variety, but I also had once or twice tried it in a restaurant or catered affair situation (I can’t remember which) and thought it was equally distasteful.

Then, I found a recipe for tomato soup using fresh tomatoes…and it changed my world. Now I knew what tomato soup was supposed to taste like. And I never looked back.

This is my recipe for fresh tomato soup. The  ingredients are extremely simple and the focus is on the tomatoes. It’s best to make this in summer, when tomatoes are at their peak. It doesn’t much matter which variety you choose, as long as they’re ripe and fresh. Enjoy! Continue reading


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Coconut Cornbread

There are many different variation of cornbread, and you will often find all sorts of ingredients being called for that aren’t typical or traditional for this very old recipe.

Cornbread goes back to pre-Colonial America. Native Americans made cornbread, along with many other corn-based products, since corn was a staple ingredient of their diet. Settlers, who were introduced to corn in its various forms, began making cornbread as well, sometimes calling it hoe cake (because they could be made on garden hoes against a fire).

The basic recipe was cornmeal, water, salt, and some form of fat. Over the years since, the recipe evolved to include leaveners, milk or buttermilk, and flavoring ingredients. Cornbread became particularly popular in the American South because corn was a staple crop.

Truly, almost anything can be added to cornbread to turn it into a complementary addition to any meal. It can even be savory or sweet.

For this recipe, I replaced the typical dairy liquid with coconut milk (just cuz). And to boost the coconut flavor, I mixed in some shredded coconut. The flavor is a lot more subtle than you would think, but it’s really good. It makes the perfect snack, breakfast, or accompaniment for chili, soup, or beans.

Enjoy!

Coconut Cornbread

Makes 1 cake.

1 cup all-purpose flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 large eggs
1 cup coconut milk
¼ cup mild oil (such as sunflower or safflower)
1 cup shredded coconut
1 cup corn kernels (fresh or frozen)

Grease an 8×8-inch loaf pan (or something of similar size), and line it with parchment paper. Preheat the oven to 375 degrees F.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk together.In another bowl, whisk together the eggs, coconut milk, and oil.Add the wet ingredients to the dry ingredients, as well as the shredded coconut and corn.

Mix gently just until the ingredients are combined.Pour the batter into the prepared pan and smooth out the top.Bake for 40 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.

 

 

 


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Delicious Date-Nut Bread

Date-nut Bread is a classic winter holiday treat. In fact, it’s become so popular that December 22 is National Date-Nut Bread Day.

Okay, so it’s January, but the cold winter weather continues to call for hearty, comforting foods, and date-nut bread definitely falls into that category.

Dates originated in the Middle East, and they play a huge role in the cuisines from that part of the world. They made their way to the U.S. via the Spaniards, who were introduced to them by the Moors. They are now a popular crop in California.

The word “date” is derived from a Greek word (dáchtylo), which means “finger.” Dates have been shown to help with constipation; promote bone health and ward off osteoporosis; and aid in intestinal disorders, heart problems, anemia, sexual dysfunctions, as well other health issues. They’re a good source of fiber, calcium, iron, phosphorus, potassium, magnesium, and zinc. They also contain thiamin, riboflavin, niacin, folate, vitamin A, and vitamin K. They’re also a great source of energy, so if you’re doing any kind of physical activity, dates are a great thing to add to your snack pack. Be aware, though, that dates contain a fair amount of sugar, so you don’t want to overdo them, unless you plan on burning them off.

Enjoy date-nut bread for breakfast or a snack, by itself, toasted with butter, or with jam, honey, maple syrup, or anything else you like.

Enjoy!

Date-Nut Bread

2 cups chopped dates
1½ teaspoons baking soda
2 large eggs
¾ cup sugar
1 teaspoon vanilla extract
¼ teaspoon allspice
¼ teaspoon kosher salt
2 cups all-purpose flour
1 cup chopped walnuts

Grease an 8×10-inch loaf pan and line it with parchment paper. Preheat the oven to 325 degrees F.

Place the dates and baking soda in a small bowl and cover them with 1 cup boiling water. Stir. Let them sit until they cool down.In a medium bowl, whisk together the eggs, sugar, vanilla, allspice, and salt.Add the flour and dates (including the water), and mix with a wooden spoon. Gently stir in the walnuts.Transfer the mixture to the loaf pan and smooth out the top. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.Cool the loaf on a cooling rack for 10 to 15 minutes. Turn out the bread onto the rack and cool completely.Store the loaf wrapped in plastic in the refrigerator up to 5 days.


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Roasted Squash Mac ‘n’ Cheese

There’s something about mac ‘n’ cheese that makes people crave it, and it’s become American comfort food. It’s a humble, simplistic dish, but it’s such a part of our culinary landscape that everyone from famous chefs to food bloggers have “elevated” it to something grand. But whether you shave truffles in it, top it with a sunny-side egg, mix in cheese that was made by celibate monks in a cloistered hut in the Himalayas, or garnish it with gold dust, it’s still mac ‘n’ cheese.

But you can definitely make it your own. Use different cheeses and vegetables. If you’re a meat eater, you can add meat as well. Change up the pasta—you can go with the traditional elbows, or choose something more fanciful like gemelli, pipette, or campanelli. The only rule here is that you don’t cook it past al dente (tender but still firm), because it will cook a little more in the oven, and nothing ruins a mac ‘n’ cheese more than wimpy, mushy pasta.

You can use any kind of orange winter squash you like. I happened to have a piece of a round, squat variety that came out of my mother’s garden.

Some days are harder than others, and it’s those days when you need mac ‘n’ cheese. Enjoy!

Roasted Squash Mac ‘n’ Cheese

Makes 4 to 6 servings

5 tablespoons unsalted butter, divided
½ medium squash (butternut, kabocha, or similar)
1 tablespoon olive oil
2 teaspoons kosher salt
freshly ground black pepper
8 oz. short pasta (elbows, gemelli, shells, campanelli, pipette, etc.)
1 teaspoon table salt
2 tablespoons all-purpose flour
1¾ cups whole milk
2 teaspoons dry mustard
Pinch of nutmeg
3 cups shredded cheddar
2 tablespoons grated parmesan cheese
2 tablespoons panko breadcrumbs
2 tablespoons plain dry breadcrumbs (regular or whole wheat)

Preheat the oven to 375˚F. Use 1 tablespoon of the butter to grease a 1½-quart baking dish. Set it aside. Line a large baking sheet with foil or parchment paper.Peel the squash and cut it into small pieces. Place the squash in a bowl; add the oil, 1 teaspoon kosher salt, and black pepper to taste. Mix well. Spread the squash out on the baking sheet. Bake until it’s tender and starting to brown, about 30 to 40 minutes. Transfer the squash to the baking dish. Lower the heat to 350 ˚F.

Bring a medium pot of water to a boil. Add the pasta and table salt; cook until the pasta it’s al dente (varies depending on what pasta you use, but generally 8 to 10 minutes).  Drain thoroughly and add it to the squash.Meanwhile, melt 3 tablespoons of the butter in a medium pan. Stir in the flour and whisk for about 2 minutes. Whisk in the milk and cook, whisking often, until the mixture thickens, about 5 minutes. Add the mustard, nutmeg, 1 teaspoon kosher salt, and black pepper to taste.Stir in the cheddar and let it melt in. Pour into the baking dish with the squash and pasta. Mix well.Melt the remaining butter in a small pan. Add the parmesan and bread crumbs and stir to coat. Spread this over the mac ‘n’ cheese. Bake until it’s bubbly and a bit browned on top, about 30 to 35 minutes. Enjoy!