Spaghetti Carbonara

 Ingredients:

1 pound linguine  (linguine seems to work better than spaghetti, and definitely better than thin spaghetti)
4-5 garlic cloves bruised

1 medium to large onion, finely chopped

5 egg yolks

2 large eggs

1 1/2 cups of heavy cream

3/4 pounds pancetta or smoked uncured center-cut bacon (I use Applewood) or just a good quality bacon

1 1/2 cups freshly grated Romano cheese

Reserve 1/2  to 3/4 cup of the pasta juice before draining the linguine

3 tablespoons fresh Italian parsley - or to taste (you want to see a lot of parsley throughout the dish)

Lots of freshly ground black pepper (again, you want to see a lot throughout the carbonara

Sea salt to taste (go lightly on this as the romano cheese is salty

Directions:

Wash the fresh parsley and dry with a paper towel.  If you have a salad spinner, this works great removing water from herbs.  Set aside.

Peel the garlic cloves and, using the handle of a large chef knife, bruise the garlic but make sure to keep garlic intact as much as possible.  Bruise just enough to release the oils.*

Chop the bacon or pancetta into bite-size pieces and fry in a heavy duty skillet (cast iron works great).  Fry until browned a bit, but not quite crisp.  With a slotted spoon remove from skillet and set aside.  Remove all but 2 tablespoons (approx.) of bacon grease from the skillet and add the bruised garlic cloves, sauteing just until golden brown.  Remove garlic and discard.  At this point, add the finely chopped onion into the skillet and saute onion until transparent.  Remove from skillet and set aside.  

In a medium bowl, whisk together the eggs, cream, Romano cheese, lots of pepper, and a bit of salt.  You will want to hold back on too much salt as, again, there is a great deal of salt in Romano cheese and in the pasta water you will be adding.  Set aside.

Fill a large heavy-duty pot with generously salted water (it should taste like the ocean) and bring to a boil.  Add the linguine and cook according to box instructions.

While the linguine is cooking, return the pancetta or bacon back into the skillet and cook until crispy.  When pasta is al dente, remember to reserve the 1/2 to 3/4 cup of pasta juice before draining in a colander.  Drain and while dripping wet and hot, put the linguine into a large mixing bowl.  Add egg/cream/cheese mixture and toss constantly so egg does not scramble.  Add the pasta juice (use judgement on this, as you don't want it too runny.)  Add the onion, crisp bacon or pancetta, parsley, and additional pepper if you can't see much in the carbonara -- We love the taste of lots of pepper.  Serve with freshly grated Parmesan or Romano Cheese.

* How to "bruise" garlic -- using a large knife (such as a chef's knife), hold the handle directly over the clove and smash just enough to slightly break it open.  Try hard to keep it in one piece. If you can't just throw it in skillet and brown until golden.  You end up discarding the garlic anyway.  

Mediterranean Vinaigrette

I found this recipe from a magazine a long time ago.  Never made it until April of 2017.  It is really good with mixed greens, spinach, and most other types of salad greens.

Ingredients:
3 tablespoons red wine vinegar (substitute:  balsamic vinegar)
2 cloves garlic, minced
1 teaspoon Grey Poupon Dijon mustard
1 teaspoon sugar
1/2 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil
1 package (10 ounces) torn mixed salad greens
Crumbled feta cheese to taste

Directions:
Blend first five ingredients well (using a whisk or in the blender).  Add oil.  Place greens in large bowl.  Add dressing; toss to coat.  Top with the feta if desired.

Oatmeal Cookies

Ingredients:

3 large eggs

2 cups raisins

2 teaspoons pure vanilla extract  -- you will soak raisins in this mixture

2 sticks unsalted butter, at room temperature

1 cup packed brown sugar (dark preferably)

1 cup granulated sugar

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

2 1/2 to 2 3/4 cups old fashioned oatmeal

1/2 to 3/4 cup organic coconut milk (Unsweetened) or use 1/2- 3/4 cup water

Walnuts 1 1/2 cups (optional)

Dried cranberries (optional) or other add-ins of your choice

Directions:

Beat the eggs in a small bowl.  Add the raisins and vanilla and let soak for at least 1 hour, preferably longer.  This step is the "secret" to great cookies.

Preheat the oven to 350 degrees.  In a large mixing bowl, cream the butter with the sugars.  Add the flour, baking soda, cinnamon, and salt.  Beat until blended, then beat in the eggs, vanilla, raisins, and oatmeal.  Stir in nuts and/or other add-ins.  Dough will be STIFF.

Scoop golfball-size rounds of dough onto rimmed baking sheets (cover sheets with parchment paper) and flatten slightly.

Bake 12 to 15 minutes, until nicely browned.  Using a spatula, transfer to a baking rack to cool.

Store separately as much as possible in an airtight container or they will stick together (I put mine in-between wax paper and stacked in layers in an air-tight container or cookie tin -- make sure cookies are completely cool before storing).  These cookies are really soft and chewy.  Yum!

Beef Stroganoff

Ingredients:

1 pound Sirloin steak, cut into cubes

kosher salt and black pepper to taste

2 tablespoons olive oil

1/2 whole large onion, finely diced (I used a white onion)

2 whole carrots, finely diced

8 ounces Cremini or white button mushrooms, stemmed and halved

1/2 cup brandy

2 cups beef stock

3 tablespoons cornstarch

1/4 cup sour cream, room temperature

1 teaspoon (heaping) Dijon mustard

cooked egg noodles for serving

minced parsley for serving

Directions:

Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat.  Add half the meat to the pan and brown it quickly about 2 minutes.  Remove the first batch to a bowl and cook remaining meat.  Set meat aside and add later.

Add another tablespoon of olive oil and a tablespoon of butter to the pan and add the onion, carrots, and mushrooms.  Cook until the mixture is deep golden brown, about 5 minutes.  Turn off the heat and add the brandy and add 2 cups of the stock.  Stir, scrape the bottom of the pan, and turn the heat to medium-high.  Cook to reduce the liquid by about a third 3 to 4 minutes.

In a small bowl, mix about 1/4 cup beef stock and about 3 tablespoons cornstarch and mix well (use a whisk or fork).  Pour the mixture into the pan and cook until the sauce thickens about 1 to 2 minutes.  Turn off the heat and stir in the sour cream and Dijon.  Add the beef and stir over low heat until the mixture is piping hot.  Taste and adjust seasonings as you like.

Serve over cooked noodles and sprinkle with fresh parsley.

Spathetti Aglio e Olio

This dish is incredible -- I made other versions of this dish in the past, but they didn't come close to the intense flavor of this delicious and easy dish.  I really love it!  The recipe is from the movie, Chef.

Ingredients:
1 pound dried spaghetti
3/4 cup evoo (extra virgin olive oil)
12 large garlic cloves, cut into thin slivers
 crushed red pepper flakes (lots -- I use 1 to 2 tablespoons)
sea salt and freshly ground black pepper
1 cup fresh parsley, minced
1 1/2 cup Parmesan cheese, freshly grated
2 tablespoons fresh lemon juice

Directions:
Bring a large pot of salted water to boil (water should taste like the ocean).  Add the spaghetti, cooking until al dente (8-10 minutes)  Reserve just a bit of the pasta water and drain remaining water through a colander.

Heat olive oil in a large skillet or pan over medium heat.  Add garlic and stir frequently until garlic is golden brown.  Add red pepper flakes, salt, and pepper.

Add the drained spaghetti directly to the pan with the reserved pasta water.  Toss until spaghetti is thoroughly coated with the garlic oil and pasta water.

Remove pan from heat, add the parsley and Parmesan and toss well.  Check for flavor and adjust the salt if necessary.  Squeeze lemons over pasta to taste.  Garnish with more Parmesan if desired.

Tart Broccoli Smoothie

Ingredients:
1 cup frozen wild blueberries
1/2 cup broccoli
1 cup cranberry juice (I use Lakewood Cold Pressed Pure Cranberry 100% Juice)
1/2 cup yogurt (I use Capretta Goat Yogurt - non fat plain)
Ice as needed

Directions:
Blend in high-speed blender until smooth.

I also added broccoli sprouts, edible flowers, organic chia seeds, organic wheatgrass powder, and 1/8 teaspoon ceylon cinnamon

Broccoli Smoothies

BASIC BROCCOLI SMOOTHIE
Ingredients:
2 cups water or unsweetened almond milk
1 tablespoon chia seeds
1 scoop wheatgrass powder
a couple grinds of sea salt (use the best -- Pure Himalayan Pink Salt, naturally gluten & GMO free)
1 cup frozen broccoli
1 frozen banana
two cubes ice

Directions:
Blend in order given above -- set on "smoothie" setting on the Vitamix or high-powdered blender or blend 30-40 seconds or until smooth.  While blending, add more water (filtered) or almond milk to for desired consistency.


BROCCOLI ORANGE SMOOTHIE
Ingredients:
2 cups filtered water or coconut water
1 tablespoons cacao powder
1/2 teaspoon green tea powder (matcha powder) -- optional
scoop of desired protein powder -- optional
1 orange -- peeled and seeded (quarter) -- fresh or frozen
1 1/2 cups frozen broccoli
2 cubes of ice

Directions:
Add ingredients above in order as given.  Set on "smoothie" setting or blend on high for 30-40 seconds or until smooth.


BROCCOLI, CRANBERRY JUICE, AND BLUEBERRY SMOOTHIE
Ingredients:
1 cup Cranberry Juice -- (use the Lakewood 100% cold pressed, not from concentrate pure          cranberry juice -- sold at Wholefoods)
1 cup filtered water
1/2 cup Plain Greek Whole Milk Yogurt -- (such as Wallaby Organic Greek Plain -- sold at  Wholefoods)
1 tablespoon chia seeds
1 tablespoon coconut oil
1/2 to 3/4 cup frozen broccoli
1 cup frozen blueberries
2 ice cubes

Directions:
Add ingredients above in order as given.  Set on "smoothie" setting or blend on high for 30-40 seconds or until smooth.


GRAPE MANGO BROCCOLI SMOOTHIE 
Ingredients:
2 cups filtered water or coconut water
1 tablespoon flax seed oil, wheatgrass powder, or chia seeds
2 tablespoons greek plain yogurt (optional)
1 cup frozen broccoli (or fresh)
1/2 cups grapes (green)
1/2 cup frozen mango
2 ice cubes

Directions:
Add ingredients above in order as given.  Set on "smoothie" setting or blend on high for 30-40 seconds or until smooth.

BROCCOLI MINT SMOOTHIE

Ingredients:

2 cups unfiltered water or 1 cup coconut water and 1 cup almond milk (unsweetened)

1 tablespoon cacao powder

1/2 tsp. cinnamon

1 tablespoon coconut oil

1/2 cup greek yogurt plain (optional)

2 tablespoons almond butter (optional)

3/4 - 1 cup frozen broccoli

5-8 leaves of mint

1 frozen banana

2 ice cubes

Directions:

Add ingredients above in order as given.  Set on "smoothie" setting or blend on high for 30-40 seconds or until smooth.

BROCCOLI MINT SMOOTHIE

Ingredients:
2 cups coconut water
1 tablespoon chia seeds
1 scoop wheatgrass powder
1/2 cup broccoli
4 leaves of mint
1 frozen banana
4 ice cubes

Directions:

Add ingredients above in order as given.  Set on "smoothie" setting or blend on high for 30-40 seconds or until smooth.