Baba Ghanoush

Ingredients
1 large Italian eggplant
Salt, to taste
1/4 c. Simple Tahini Sauce
1 clove garlic, minced
1 tbsp. olive oil, plus more for garnish

Garnish
cherry tomatoes, halved
Toasted pine nuts
Ground sumac
Chopped parsley

Directions
Place eggplant directly on a gas burner and roast over medium-low heat. Turn until charred and blistered all over, about 5 minutes per side. Remove from heat, place in a bowl, cover the bowl with plastic wrap, and let cool for 10 minutes. (If you don't have a gas burner, the grill will work. But, try to connect the eggplant with open flame, if possible.)

When the eggplant is cool enough to handle, remove to a cutting board, make a cross-cut to open, and scoop out 1 cup of the flesh into another bowl. Add a pinch of salt and ¼ cup Simple Tahini Sauce and mix. Grate in about ¼ teaspoon garlic, followed by the olive oil, and mix again. Garnish with more tahini sauce, pine nuts, cherry tomatoes, salt, sumac, parsley, and more olive oil, and serve. 

Makes about 2 cups.

1 cup = 325 calories (without garnish)

Vegan Cottage Cheese

While not an exact approximation, this recipe definitely comes close to filling the void left by cottage cheese. Check out the original recipe by Loving It Vegan.

Ingredients
1 and 1/2 c. raw cashews, soaked in hot water for 1 hour
2 tbsp. lemon juice
1/2 c. coconut cream (canned, unsweetened)
1/3 c. water
1 tsp. white vinegar
1 tsp. salt
1 tbsp. nutritional yeast
1 tsp. onion powder
1 tsp. garlic powder
8 oz. extra firm tofu, pressed and crumbled
1 tsp. chives, chopped

Directions
Place soaked cashews, lemon juice, coconut cream, water, white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth. Crumble the tofu and add it to a bowl. Pour over the blended cheese mixture, add the chopped chives and fold everything together gently so you don’t break up the tofu.

Place into the fridge for at least an hour to firm up.

1/4 cup = 146 calories

Homemade Yogurt

Ingredients

3 or 4 c. milk

1 tbsp. yogurt with active bacteria, or yogurt start

Directions

In a sauce pan over high heat, bring the milk to a just to a simmer, then remove it from the heat and allow it to cool to 110˚F/43˚ C or below.

In a glass or other non-reactive container (I use a 4-cup Pyrex measuring cup), combine the milk with the yogurt culture, stirring until the culture is completely incorporated into the milk.

Cover with plastic wrap, and keep warm, ideally 104˚ F/40˚ C, for 18 to 24 hours (see post for suggestions on ways to do this), then refrigerate.

For Greek yogurt, strain through an All-Strain cloth or cheesecloth for 8 to 12 hours.

Barbecue Buttermilk Onion Rings

Ingredients

2 tbsp. barbecue sauce

1 tbsp. hot sauce

1/2 tsp. salt

1/2 tsp. fresh ground black pepper

1 large sweet yellow onion

2 c. buttermilk

2 c. all-purpose flour

2 tsp. salt

1/2 tsp. paprika

1/2 tsp. fresh ground black pepper

1 qt. vegetable, canola or peanut oil for frying

NOTE: Consider using leftover buttermilk mixture for biscuits the next day!

Dipping Sauce

1/2 c. sour cream

3 tbsp. buttermilk

2 tbsp. barbecue sauce

1 tsp. hot sauce

two pinches salt

2 tbsp. fresh chives, slices tiny

Directions

Cut of the bottom and top end of the onion. Remove the skin and slice onion into rings as thick as you like. Separate the rings and place in a large bowl. Save the small onion insides for a salad or something.

Mix onions, barbecue sauce, hot sauce, salt and pepper until the onion rings are well coated. Top with buttermilk and submerge all of the rings. Allow to rest for 15 minutes while you assemble the flour and dipping sauce.

In a different large bowl, mix together the flour, salt, paprika and ground pepper.

In a medium sized, heavy bottom pan fit with a fry thermometer, begin to heat the oil to 360 degrees over medium heat.

Assemble the dipping sauce by whisking together sour cream, buttermilk, barbecue sauce, hot sauce and salt. Sprinkle in a big teaspoon of fresh chives and place in the fridge while you fry the onion rings.

Preheat oven to 150 degrees F and prepare a baking sheet with paper towels to soak up the excess oil.

Fry the onions in four batches. Using tongs, remove several rings from the buttermilk and dredge completely in the flour mixture. Carefully place in the fry oil once it reaches 360 degrees. Allow the onion to cook for a minute and a half before flipping. Each batch will take about three minutes. Once golden brown, remove from the oil and place on the paper towels. Let rest in the warm oven while you fry the rest of the batches. Note! Be sure to let the fry oil return to 360 degrees F before frying the second, third and fourth batches.

Enjoy immediately sprinkled with fresh chives with dipping sauce.

Cranberry Scones

Ingredients

2 c. all-purpose flour, plus more for work surface

(we used white whole wheat, and it was very good!)

5 tbsp. sugar, plus 1 tbsp. for topping

1 tbsp. baking powder

1/2 tsp. salt

6 tbsp. chilled unsalted butter, cut into small pieces

2/3 c. (plus 1 tablespoon) half-and-half

1/2 c. halved cranberries, drained on paper towels

Directions

Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Moose Munch

Ingredients

1 c. butter
1 c. brown sugar
1 c. chocolate chips
1 c. mixed nuts
6 c. (1 bag) buttered popcorn

Directions

Prepare popcorn and put in large bowl. In a saucepan over medium-low heat, whisk butter and brown sugar until smooth and combined. Pour mixture onto popcorn until completely coated. Spread coated corn evenly on cookie sheet (or two). Sprinkle chocolate chips and nuts evenly over corn.

Bake at 350 degrees for 6 to 8 minutes. Let cool completely and serve.

Candied Pecans

Ingredients
1 1b. pecans
1/3 c. butter
1/4 c. sugar
1/2 tbsp. cinnamon
1/4 tbsp. ginger
Sea salt

Directions
Melt and blend ingredients together. Lay out on a cookie sheet. Bake at 300 degrees for 30 minutes, stirring several times. Sprinkle with sea salt.

Applesauce

We have tried a few different combinations of spices in our applesauce, so let yourself live a little! Many recipes call for sugar, but we find the apples offer enough sweetness!

Ingredients

1 peck (13 lbs.) apples, peeled, cored and quartered

3 c. water

4 tbsp. lemon juice

4 tsp. ground spices

Directions

Peel and core the apples. We recommend using one of those gadgets they sell that peels and cores at the same time -- it is a huge time saver. As you peel and core, drop the apples into a bowl of water and lemon juice to help prevent browning. Then quarter the apples and add to a large stainless steel pot, with 3 c. water.

Bring to a boil over medium-high heat. Reduce the heat and boil gently, stirring occasionally, for five to 20 minutes, until apples are tender (the time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.

(If you want a smoother applesauce, puree at this point.) Add spices and lemon juice. Maintain a gentle boil over low heat as you ladle hot applesauce into jars. Remove any air bubbles with a small rubber spatula and adjust headspace to 1/2 inch. Wipe rim, center lid on jar, and screw band down until resistance is met. Increase resistance to fingertip-tight. Place jars in the canner and process at a rolling boil for 20 minutes. Remove canner lid, wait five minutes then remove jars, cool and store.

Makes about four quart jars.

Savory Peach Butter

You simply must wait until peaches are in season here. Serve with warmed brie and a baguette.

Ingredients

3-1/2 lbs. peaches, peeled and pureed

2 tbsp. lemon juice

1/4 c. packed thyme

1 tsp. black pepper, freshly ground

1 pkg. no sugar pectin

sugar to taste

Directions

Add thyme, black pepper, pureed peaches and lemon juice to a pot and bring to a full, rolling boil. Add the pectin, bring to a boil, and cook for one minute. Then add sugar to taste. The pectin does not require sugar to set, so you can add as much or as little as you want. At the wedding, we wanted the peach butter to be pretty savory, so we didn't add a whole lot of sugar. Boil for one more minute and add to clean, warm jars. Process for 10 minutes in a canner.

Makes a few pints.

Pickled Dilly Beans

You can essentially choose any fresh vegetable to pickle here. Try traditional cucumbers or asparagus or peppers!

Ingredients

Enough vegetables to pack six pint jars

1/3 c. pickling or canning salt

Ice water

1/2 c. sweet red or green bell pepper, finely diced

2 tbsp. garlic, minced

1 jalapeno pepper, seeded and finely diced (or 3/4 tsp. crushed red pepper)

2 tbsp. dill seeds, divided (or 4 to 5 fresh dill sprigs per jar)

2 tbsp. black peppercorns, divided

1-1/2 c. granulated sugar

2 tbsp. mustard seeds

4 c. white vinegar

1 c. water

Directions

Prepare canner, jars and lids as directed in a canning book. In a small bowl, combine red pepper, garlic, jalapeno and 1 tbsp. of dill seeds. (If using fresh dill sprigs, set aside for now.) Mix well and set aside. In a large stainless steel saucepan, combine sugar, mustard seeds, remaining dill seeds, vinegar and water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and boil gently for five minutes.

Pack jars snuggly with beans and dill sprigs (if using). Place 2 tbsp. of the red pepper mixture into each jar. Add hot pickling liquid to cover vegetables, leaving 1/2 inch of headspace. Slide a small rubber spatula into the jar to release air bubbles and settle the vegetables in the jar. Adjust headspace if necessary by adding more pickling liquid. Wipe rim, place lid and band on jar, and tighten until you feel resistance. Then adjust to fingertip tight.

Process jars in the canner (there should be at least 1 inch of water above the jars) for 10 minutes, at a full rolling boil. At the end of 10 minutes, remove canner lid and turn off heat. Let sit for five minutes. Then remove jars without tilting. Allow jars to rest, undisturbed, for 24 hours. Check seal before storing.

Makes six pint jars.

Red Onion Marmalade

Serve with a special blue cheese and pumpernickel. Yum!

Ingredients

1-1/2 c. red onion, halved and thinly sliced

1/2 c. dried cranberries, finely chopped

1/4 c. brown sugar, lightly packed

1/4 c. cider vinegar

2 tsp. orange zest, grated

3 c. unsweetened apple juice

1 pkg. regular powdered fruit pectin

4 c. granulated sugar

Directions

Prepare canner, jars and lids. In a skillet, over medium heat, combine red onion, cranberries, brown sugar and vinegar. Cook, stirring, until onion is transparent, about 10 minutes.

In a large, deep stainless steel saucepan, combine cooked onion mixture, orange zest, and apple juice. Whisk in pectin until dissolved. Bring to a rolling boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for one minute, stirring constantly. Remove from heat and skim off foam.

Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles with small rubber spatula and adjust headspace, as necessary. Wipe rim, center lid on jar, and screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait five minutes, then remove jars, cool and store (without bands).

Makes about five 8-oz. jars.

Curried Cauliflower Pickles

Ingredients
2 heads cauliflower, washed and cut into small florets
1 qt. apple cider vinegar
1/2 qt. white wine vinegar
1 qt. water
2 tbsp. curry powder
1 lg. knob of ginger, peeled and cut into large pieces
6 cloves garlic
1 yellow onion, peeled and cut into large pieces
2 bay leaves
small handful of thyme
2 tbsp. whole cardamom pods
large pinch of red pepper flakes
1 cinnamon stick
2 whole star anise
2 tbsp. whole corriander seed
1 tbsp. fennel seeds
2 c. sugar
2 tbsp. salt

Directions
Combine all ingredients, except for cauliflower, in a stainless steel pot and bring to a boil. When the liquid come to a boil, reduce the heat and let simmer for 15 minutes. Bring the liquid back up to a boil, add the cauliflower, let boil for one minute, and then remove from heat. Set aside and allow to cool to room temperature. When cool, place the cauliflower in jars and cover with the liquid (do not strain out the spices). Refrigerate. The pickles will be ready in one week and will only get better with age. Once opened, consume within four weeks(ish).

NOTE: If you want to seal the pickles for long-term storage, follow recommended pickling instructions for cauliflower.

Kinda Sorta Sours

Pickles are among our favorite snacks in the Compter-Kalkman household. This Alton Brown recipe for refrigerator pickles (with a few adjustments) has been a hit here in Rochester. It makes only one large jar, so feel free to multiply!

Ingredients
1/2 onion, thinly sliced
5-6 pickling cucumbers, speared
1 cup water
1 cup apple cider vinegar
1/2 cup white vinegar
1/2 cup sugar
2 tbsp. + 2 tsp. kosher salt
1 tsp. mustard seeds
1/4 tsp. ground tumeric
1 tsp. celery seeds
1 tsp. pickling spice
4 whole garlic cloves, smashed

Directions
Combine the onion and cucumber in a clean spring-top jar. Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for four full minutes to wake-up the flavors. Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumbers, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate. Pickles should keep for about 2-3 months.

Mango Salsa

This salsa is super easy and always gets rave reviews. Offering a fruit-based salsa, a guacamole and a traditional tomato-based salsa makes a very colorful spread for summer parties on the deck. Best accompanied by mojitos and margaritas!

Ingredients
1 mango, diced
1 red bell pepper, diced
1/2 red onion, diced
2 tbsp. honey
1/4 cup apple cider vinegar
crushed red pepper flakes, to taste

Directions
Toss ingredients for a chunky salsa, or pulse each ingredient lightly (don't puree!) in Chef Tony's Ultimate Chopper (or a regular food processor) separately and then combine for a more cohesive salsa.

Fruit Dip

Ingredients
1-8 oz. pkg. cream cheese
1 container Cool Whip
1/2 cup confectioners' sugar
1 tsp. cinnamon
1/2 tsp. vanilla

Directions
Soften cream cheese at room temperature for 4-5 hours. Whip in sugar, vanilla, cinnamon and Cool Whip. Serve with fresh fruit.

Cauliflower Poppers

So, I found this VERY SIMPLE recipe in a Weight Watchers cookbook and tried it (because this girl loves anything with 0 points). It's AWESOME and has become a family favorite!!!

Ingredients
1 spray(s) cooking spray
1 small head(s) cauliflower
1/2 tsp. ground cumin
1/2 tsp. chili powder, or more to taste
1/2 tsp. table salt
1/2 tsp. black pepper

Directions
Preheat oven to 400°F. Coat a baking sheet with cooking spray. Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat. Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Bergie's Ganked Guacamole

Rumor has it that Bergie stole this recipe from Emeril. I prefer to think of it as hers.

Ingredients
2 ripe avocadoes, peeled & pitted
3 tbsp. tomatoes, diced
1 small jalapeno, seeded & minced
2 tbsp. onions, chopped finely
1 tsp. garlic, minced
juice of 1 lemon & 1 lime
2 tbsp. cilantro, chopped finely
hot sauce, to taste
salt & pepper, to taste

Directions
Mix together with mortar and pestle, tableside. Makes about 2 cups.

Boule De Roquefort

Here's the blog's first "dude" recipe, courtesy of Marty M. Obviously, he called it a "blue cheese ball," but I'm trying to maintain some standards here on "The Kitchen Witch."

Ingredients
4-6 oz. blue cheese
12 oz. softened cream cheese
1 tsp. Worcestershire sauce
1 pinch garlic salt
2 tbsp. green bell pepper, chopped finely
1/2 cup crushed walnuts

Directions
Mix all ingredients (except walnuts) and form into a ball. Roll the ball in the walnuts to coat. Refrigerate for a few hours before serving.

Texas Caviar

Never fear... this caviar contains no ocean dwellers or their future babies!

Ingredients
6 Roma tomatoes
1 can black beans, rinsed & drained
1 small can of white & yellow corn, rinsed & drained
2-3 scallions, chopped
1/2 purple onion, diced
1 red bell pepper, diced
1/4 to 1/3 cup olive oil
the juice of two limes

Directions
Combine vegetables, add olive oil and lime juice, mix and refrigerate. Serve with tortilla chips!