PEPPERONI PINWHEELS

October 30, 2020 Julie Sanchez

Pepperoni pinwheels taste like little crispy pizza bites. This is one of the appetizers I always make on Thanksgiving and Christmas Eve. You can prep these one day ahead of time, then when your ready, simply slice and bake.

You want normal thin pepperoni, not thick sliced. I like the Dufour brand of puff pastry from Whole Foods better than other brands I have tried. You also need gruyere cheese, one egg, honey, grey poupon, dried oregano. and flour to roll out the pastry.

Combine the mustard, honey and oregano in small bowl and mix to combine.

Crack an egg into a small bowl and stir with a fork.

Gruyere always as 2 sides that have rind. Remove the rind and grate your cheese.

Sprinkle flour on your counter, and carefully open up the puff pastry. Sprinkle flour on the top of the pastry sheet and rub flour on your rolling pin or wine bottle. Roll out the pastry to iron out the creases of where it was folded.

The length and width of your pastry sheet is determined by the size and amount of your pepperoni. The pepperoni in the photo above are larger than normal. Lay out the pepperonis across and down each side of the pastry sheet to make sure you can get full pepperonis on the sheet. You may have to roll out the dough one direction or the other to fit the pepperonis on.

Remove your pepperonis you tested the size with and spread the mustard mixture over the pastry leaving the top 1 1/2” bare. The bare part is where you will put the egg wash.

Lay the pepperonis on the pastry in a single layer, leaving the top 1 1/2” bare. Notice how all the the pepperonis fit on the pastry.

Sprinkle the cheese on the pepperoni.

Brush the egg mixture on the top 1 1/2” bare part of the pastry.

Roll the dough lengthwise.

Wrap the dough in foil and refrigerate at least 1 hour or overnight. Try to lay seam side down in the fridge.

Cut off the edge and discard… it would have been an ugly pinwheel. Slice 3/8” thick and lay 1” apart on parchment paper or foil lined tray. If they are not perfectly round you can manipulate them once they are on the cookie sheet.

Bake for 15-20 minutes till golden brown.

PEPPERONI PINWHEELS RECIPE

Serves: 6 people
Prep Time: 15 minutes plus 1 hour or overnight (Pinwheels must be refrigerated at least 1 hour before slicing and baking)
Cooking Time: 15-20 minutes

INGREDIENTS

3 tablespoons dijon mustard
1 tablespoon honey
1/2 teaspoon dried oregano
1 egg
1 puff pastry sheet, roughly 14 ounces (thawed overnight in fridge)
3 ounces sliced pepperoni
1 cup gruyere cheese, grated

PREPARATION

Combine the mustard, honey and oregano in a small bowl and stir to combine.
In another small bowl, crack the egg and stir with a fork to break up the yolk.
Grate the cheese.
Sprinkle flour on the counter. Unfold the pastry on the floured counter and sprinkle flour on the top of the pastry and your rolling pin or wine bottle. Roll out the dough to flatten the creases from the fold.
Lay out pepperonis down the length and width to make sure you can get them all on your pastry sheet. You may have to roll out the dough lengthwise or widthwise depending on the brand of puff pastry you purchase.
Remove the test pepperonis and spread the mustard mixture on the pastry leaving the top 1 1/2” bare ( for the egg wash later) see photo above
Lay the pepperonis on a single layer on the pastry and sprinkle with the cheese, but still leaving the top 1 1/2” bare.
Brush the egg wash on the top 1 1/2” band.
Roll up the pastry lengthwise ending with the egg wash top. Wrap in foil, place seam side down in fridge for 1 hour minimum or overnight.
On the pastry has chilled, preheat oven to 400 degrees. Remove foil and cut the edge off the pastry and discard (it will look odd). Slice into 3/8” slices and place 1” apart on a baking sheet lined with parchment paper or foil.
Bake 15-18 minutes till golden brown and pastry is cooked.

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POACHED SALMON WITH DILL YOGURT SAUCE

September 26, 2020 Julie Sanchez

We eat salmon once a week, so I am always trying new ways to prepare it. This dish was definitely inspired by Persian food, which our family loves. The creamy dill yogurt sauce has a cool tang and freshness with the salmon. I poach the salmon in this recipe, which is a nice way to keep the fish moist and tender. I like to serve this salmon laying on a bed of Herbed Couscous with Lentils, another recipe I created inspired by Persian food.

You need Greek yogurt (Greek yogurt is thicker than normal yogurt which you need since you are adding lemon juice; normal yogurt will make your sauce too thin) lemon juice, garlic, and fresh dill (dried dill will work in a pinch). You can keep the skin on the salmon, since once it is poached the skin will just slid right off.

Squeeze the juice of 1 lemon, save the lemon rinds for your poaching liquid.

Combine 1/2 cup of yogurt, lemon juice, and salt and pepper in a small bowl.

Add 1 clove of crushed garlic.

Remove the large stems from the dill, and finely chop the dill. Save the stems to throw in the poaching liquid with the salmon. Save two small sprigs of dill for garnish.

Ready to whisk or stir together.

If your a perfectionist, transfer the sauce to a smaller bowl. I like to make the sauce a day or at least a couple hours ahead of time, as the flavor will just get better over time.

In a saucepan add the lemon rinds and the leftover dill stems. Bring the water to a boil.

Once the water is simmering, gently place your salmon in, cover and let simmer for 10 minutes, or until salmon is cooked through.

Carefully remove salmon from the pan and dry on paper towels. If the salmon has skin, turn the salmon on its side and use a knife to gently brush off the skin.

Add salt and pepper to your salmon. Garnish with yogurt sauce and a sprig of dill.

I highly recommend serving the salmon on this Herbed Couscous with Lentils…. they were destined to be together.

POACHED SALMON WITH DILL YOGURT SAUCE RECIPE

Serves: 2 people
Prep Time: 10 minutes
Cooking Time: 10 minutes

INGredients

Two 5-6 ounce pieces of salmon
1/2 cup Greek yogurt (if you do not have Greek Yogurt, simply zest the lemon, instead of juicing it, so your sauce will not be too thin)
1 tablespoon lemon juice ( juice of 1 lemon)
1 clove of garlic, minced
2 tablespoons fresh dill, minced (or 2 teaspoons dried dill)

PREPARATION

Make yogurt sauce first so you can throw the lemon rinds into the poaching liquid. Combine the yogurt, lemon juice, salt and pepper, garlic and dill in a small bowl. Add salt and pepper to taste. Stir till smooth. (The yogurt sauce only gets better over time, so make it in advance if possible.)
Add water to a pan, enough water to cover the fish. Add the lemon rinds and any leftover fresh dill stems. Bring to a boil, reduce heat to a simmer, then add the fish, and cover. (If you have white wine open you can splash some wine in the water as well.)
Let simmer for 10 minutes or until till cooked through.
Carefully remove each salmon piece and place on paper towels to dry. If the salmon has skin, you can easily peel it off now.
Sprinkle salt and pepper on salmon.Serve with the yogurt sauce. Garnish with a sprig of dill. Salmon can be served hot, warm, or cold.

Note: This Poached Salmon is very refreshing when served on the my Herbed Couscous with Lentils.

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HERBED COUSCOUS WITH LENTILS

September 26, 2020 Julie Sanchez

This dish was inspired by a Persian dish I love called “Adas Polo” which is a rice dish with lentils and turmeric. I substituted a 5 minute to prepare couscous in place of the rice, and use fresh herbs which is one of the things that I believe makes Persian food so addictive. I like to serve Poached Salmon with Dill Yogurt Sauce on top of this couscous lentil mixture. The dill yogurt with the herbs and lentils is a deliciously fresh combination.

You need couscous (I love couscous because from the time the water is boiled and you add the couscous it only takes 5 minutes and its ready), dried lentils (I prefer du puy lentils because they hold their shape and do not get mushy when cooked) a combination of fresh herbs (Italian parsley, cilantro and fresh or dried dill) and turmeric ( a spice that is not only good for you but it also adds a lovely flavor and color to your food)

Lentils are a superfood… they are packed with protein, iron, and fiber.

I like to cook lentils in advance and freeze them. I usually cook 1 cup of lentils with 3 cups of water. Bring to a boil, cover, and reduce heat to low and cook for 25 minutes or until tender. Drain any excess water. This will yield 3 cups cooked lentils, which you could divide into 4; use 1 part for this recipe and freeze the other 3 parts in baggies for a later buddha bowl, salad or to remake this recipe again.

I always like to prep in advance….measure out 1/2 cup couscous and add 1/2 teaspoon turmeric.

Remove the large stems from the herbs.

Combine the herbs and chop finely.

Measure 3/4 cup water into the pan. Add a splash of olive oil. Bring the water to a boil.

Add the couscous and herbs to the boiling water. Stir quickly, turn off heat and cover. Let rest for 5 minutes.

After the couscous has rested for 5 minutes, add the warmed lentils, and salt and pepper to taste.

The couscous needs to be fluffed with a fork, since I have nonstick pans I carefully use a plastic fork. You can serve this warm or at room temperature.

HERBED COUSCOUS WITH LENTILS RECIPE

Serves: 2 people
Prep Time: 15 minutes
Cooking Time: 25 minutes for lentils, 1 minute for couscous

INGREDIENTS

3/4 cup cooked lentils (I prefer du puy lentils…less mushy)
1/2 cup raw couscous
1/2 teaspoon turmeric
1/2 cup combination of cilantro, Italian parsley, and dill (finely chopped) (you can substitute 1 teaspoon dried dill for the fresh dill)
3/4 cup water
splash of olive oil

PREPARATION

Cook lentils according to the package directions, you need 3/4 cup cooked lentils for this recipe. (Alternately cook 1 cup of dried lentils, and freeze the rest for a later date, see above in my pics)
Measure out 1/2 cup couscous into a small bowl, add 1/2 teaspoon turmeric to the couscous.
Remove the large stems of the herbs, then finely chop.
Pour 3/4 cup water into a pan and add a splash of olive oil.
Bring water to a boil.
Once water is boiling, turn off heat, add couscous, and herbs, stir quickly and cover. Let couscous rest covered for 5 minutes.
After 5 minutes is complete, add the warm lentils (if lentils were prepared earlier you can microwave them briefly to warm them), and salt and pepper to taste, and fluff with a fork. If you have a nonstick pan you can gently use a plastic fork to fluff and break up the couscous.

NOTE: I really created this recipe for a bed for my: Poached Salmon with Dill Yogurt Sauce.

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STRAWBERRY DAIQUIRI

July 2, 2020 Julie Sanchez

This strawberry daiquiri is both tart and mildly sweet and so refreshing. Drinking it brings back memories of the 80’s…a time where a strawberry daiquiri seemed exotic.

I prefer organic frozen strawberries, and this Whole Foods Brand is 10 ounces, which is exactly how much you need for this recipe. You can use honey if you do not have agave.

Measure 4 ounces of rum into the blender.

Add 2 tablespoons fresh lime juice.

Add 2 tablespoons agave or honey.

Add the frozen strawberries and ice. You can start off with 3 ice cubes and add more if needed depending on the consistency you desire.

Looks as good as it tastes!

STRAWBERRY DAIQUIRI RECIPE

Serves: 2 drinks
Prep Time: 5 minutes

equipment needed

Strong Blender or Nutribullet

INGREDIENTS

4 ounces rum
2 tablespoons fresh lime juice (juice of 1 lime)
2 tablespoons agave (or honey)
10 ounces frozen strawberries
5 ice cubes

PREPARATION

Place ingredients in the blender putting the liquid items first. Start out with 3 ice cubes, and add more as needed. Taste for sweetness before serving.

Note: I often make these ahead of time and put them in a container and freeze them. To defrost you can leave them on the counter till they start to defrost, or you can can be impatient like me and soak the container in hot water a few minutes. You must put back into blender and blend again for a creamy smooth daiquiri.

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GREEN SMOOTHIE

June 25, 2020 Julie Sanchez

Do you feel like you need more greens in you life? This creamy delicious smoothie may be just what you need. For breakfast I always eat scrambled eggs with spinach or a smoothie with spinach. Getting my greens in the morning simply makes me feel better!

You must freeze the banana and spinach the night before you make your smoothie. If you are not familiar with matcha powder it is known as a energy booster and it is high in antioxidants.

To prep the bananas for the freezer, I cut up each banana and place each banana in its own ziplock bag.

My bananas packages are ready to freeze.

I always keep spinach in the freezer…mainly because I use it for almost every breakfast. When you buy fresh spinach it has a limited time span of freshness in the fridge. Freezing it insures you have spinach anytime you need it.

Ingredients ready to go into the blender.

Ready to blend

GREEN SMOOTHIE RECIPE

Serves: 1 person
Prep Time: 10 minutes

INGREDieNTS

1 cup cold water
1 banana, cut into pieces and frozen
handful of fresh spinach, frozen
1/2 or 1 teaspoon matcha powder (1 teaspoon is a normal serving, but I use 1/2 teaspoon for a milder matcha taste)
wedge of avocado ( 1/4 of an average avocado)
4 pitted dates
1 tablespoon unsweetened almond butter

preparation

See above how to freeze bananas and spinach.
Combine ingredients in blender and blend till smooth.

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