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Recipes
Pasta With Chickpea Sauce
By MooK
Chickpeas can also be prepared using the quick soak method
- 12 ounce dried chickpeas, soaked overnight in salted water (see note above)
- 1 large onion, split in half
- 1 head garlic, 3 clove thinly sliced, the rest left unpeeled
- 3 sprigs rosemary
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon red pepper flakes
- 4 cups cooked chickpeas (see note above), divided
- 1 1/2 cups chickpea-cooking liquid or vegetable broth, plus more as needed
- 1 pound short ruffled pasta, such as farfalle
- 1/4 cup chopped parsley, plus more for garnish
Stuffed Jalapeno Popper Bacon Cheeseburger
By MooK
Heat grill to medium-high heat
- 4 jalapenos
- 4 ounces cream cheese, softened to room temperature
- 1 1/2 pounds ground beef (preferable 80/20 blend)
- Kosher salt
- 8 strips thick-cut bacon, cooked until crispy
- 4 slices cheddar cheese
- 4 hamburger buns
- 1 avocado, sliced
- for the Avocado-Jalapeno Ranch Dressing
- 1 avocado
- 1/2 cup ranch dressing
Muhammara (Red Pepper Dip)
By MooK
Light a medium fire in a charcoal grill
- 2 1/2 pounds red bell peppers
- 1 to 2 small, fresh hot red chilies, such as Fresno
- 1 1/2 cups walnuts, coarsely ground
- 1/2 cup wheat or rice crackers, crumbled
- 2 Tbsp. pomegranate concentrate or molasses
- 1 Tbsp. fresh lemon juice
- 3/4 tsp. flaky sea salt
- 1/2 tsp. ground toasted cumin, plus more for garnish
- 1/2 tsp. sugar (optional)
- 2 Tbsp. extra-virgin olive oil, plus more for garnish
- 2 tsp. toasted pine nuts, or peeled and chopped unsalted pistachios, for garnish
- Pinch of mild red pepper flakes, preferably Aleppo or Marash, for garnish
- Pita chips or crudités, for serving
Cherry Barbecue Glaze Chicken Wings
By MooK
In a medium saucepan, melt the butter
- 2 tablespoons unsalted butter
- 1/2 medium sweet onion, such as Vidalia, finely chopped
- 1 large habanero chile, seeded and minced
- 3/4 cup cherry preserves, preferably sour cherry
- 1/3 cup fresh lime juice
- Salt
- Freshly ground black pepper
- 3 1/2 pounds chicken wings, tips discarded and wings split
Ginger-Cardamom Applesauce Snack Cake
By MooK
Applesauce cakes run the gamut from dense, chunky fruitcakes to gummy “health” cakes without much flavor
- 3/4 cup dried apples (2 ounces), cut into 1/2-inch pieces
- 1 cup apple cider
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 teaspoon baking soda
- 2/3 cup sugar (4 3/4 ounces)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 tablespoon chopped crystalized ginger
- 1 cup unsweetened applesauce , room temperature
- 1 large egg , room temperature, lightly beaten
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
- 1 teaspoon vanilla extract
Goat Cheese with Pistachios and Cranberries
By MooK
On a large plate, combine the pistachios and cranberries
- 2 tablespoons roasted pistachios, chopped
- 2 tablespoons dried cranberries, chopped 1
- 8- to 10-ounce log fresh goat cheese crackers or bread, for serving
Cheesy Spinach Dip Chicken Pasta
By MooK
Butter a 2 quart baking dish
- 2 and 1/2 cups uncooked penne rigate
- 2 chicken breasts
- salt
- pepper
- 2 Tablespoons all-purpose flour
- 1/2 cup sour cream (or Greek yogurt)
- 4 oz. cream cheese, softened
- 1/4 cup half and half or whole milk
- 1 pkg dry Ranch mix
- 5 oz. frozen spinach or half of a batch of fresh
- 1 and 1/4 cup shredded mozzarella cheese
Skillet Baked Ziti With Sausage and Ricotta
By MooK
Place pasta in a large bowl and cover with hot water
- 1 pound dry ziti, penne, or other tubular pasta
- Kosher salt
- 1 (28-ounce) can plus 1 (14-ounce) can whole peeled tomatoes
- 1 cup heavy cream
- 1 cup homemade or store-bought low-sodium chicken stock, or water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 pound sweet or hot Italian sausage, removed from casing
- 1 large onion, finely diced (about 1 1/2 cups)
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1/4 cup finely minced fresh parsley leaves, divided
- 12 ounces high-quality ricotta cheese (see note above)
- 1 pound low-moisture whole-milk mozzarella cheese, cut into 1/2-inch cubes
- 3 ounces roughly grated Parmigiano-Reggiano, divided
Delmonico Potato Bake
By MooK
Adjust the oven rack to the upper-middle position and heat the oven to 450 degrees
- 3 tablespoons butter
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 2 1/2 cups heavy cream
- 1 1/2 cups low-sodium chicken broth
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1/8 teaspoon freshly grated nutmeg
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon grated zest and 2 teaspoons juice from 1 lemon
- 5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels
- 3/4 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions
Potato Chip cookies
By MooK
Preheat your oven to 350 degrees F
- Cookie
- 1 cup (2 sticks or 225 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon table salt (optional, see note above)
- 1/2 cup chopped and toasted pecans
- 1/2 cup finely crushed potato chips
- 2 cups (250 grams) all-purpose flour
- Potato chip salt finish (optional)
- 1 tablespoon crushed potato chips
- 1 1/2 teaspoons flaked sea salt
- Chocolate dip finish (optional)
- 4 ounces (115 grams) semi- or bittersweet chocolate, finely chopped
- 1 teaspoon butter, canola oil or vegetable shortening