Roasted Nuts with Spices.

The natural aroma and flavor in nuts bloom and deepen when you roast and toast them. The heating process also allows you to customize and infuse your own spice mix.

Ingredients: 

• For nuts, use one cup of whole unpeeled almonds, unsalted cashews, unsalted pecan halves, unsalted walnut halves or salted peanuts.
• 1 tablespoon olive oil or melted butter
• Spice mix:
• Spicy: 1/8 tsp chili powder and 1/8 tsp chipotle pepper (or paprika, or cayenne), pinch of salt and pepper 
• Sweet: 2 tsp dutch-processed cocoa powder, 1/4 tsp ground cinnamon, 1 tablespoon of water, 1 tablespoon maple syrup and 1 tablespoon light brown sugar, pinch of salt
• Ethnic: 1 tsp curry powder, pinch of cayenne, salt and pepper
• Savory: 1/2 tsp Chinese five-spice powder (or ground cumin and cayenne), pinch of salt, pinch of white pepper

Directions: 

1. Preheat the oven to 375F. 
2. Heat up 1 tablespoon of oil or butter and mix in the spices to your liking in a sauce pan over medium heat. Stir in the nuts to coat evenly and turn the heat off. Keep stirring for 5 minutes until the syrup thicken and coat all the nuts.
3. Spread the nuts on a baking sheet in one single layer. Roast for 10 minutes until they start to give off lovely nutty fragrance. Toss to flip sides and to pick up oil or syrup, so the bottom side can get a chance to be roasted as well. Spread out and roast another 5 minutes.
4. Remove from the oven as soon as it starts to get deeper color.

Note:

• You can also roast at 400F but try 8-10 minutes and check doneness. Don't over-roast and burn them.

Sauteed Mushrooms.

Use these in a sandwich, to punch up a grain or vegetable dish (such as our quinoa pilaf), to top a grilled meat or steak, or as a side. Use a wide range of mushroom varieties as far as you can find.

Ingredients (yielding one serving): 

• 8 oz mixed mushrooms, about 12-15 medium size ones
• 1 to 2 cloves of garlic, minced or chopped
• 1 tablespoon chopped fresh flat leaf parsley
• 1 tablespoon butter, optional
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated Parmesan cheese, optional

Directions: 

1. Clean mushrooms, brush and rinse briefly but not soak and let standing in water, as the fragrance will leach out. Wipe dry with paper towel and cut into halves or quarters.
2. Heat up the olive oil in a saute pan on medium high heat and add the mushroom when the oil shows crawling patterns (smiling at you) and indicates the oil is hot. Even out the mushroom in one single layer and season with salt, pepper. Don't crowd the mushrooms. If you have a small pan, cook in batches.
3. Cook the mushroom until they are brown outside, about 5-7 minutes. 
4. Stir in the garlic and butter and cook 3 more minutes to take the raw edge off the garlic. 
5. Transfer to a plate and sprinkle chopped parsley and grated cheese to serve.

Note:

• Fresh mushrooms contain high percentage of liquid. Cooking them in a crowded pan will make the temperature plummet too much. While the pan fails to keep up with the heat necessary to cook off the liquid released from the mushrooms quick enough, the mushrooms will end up simmering and steaming in their own juice rather than browning.

Caramelized Onions.

These caramelized onions can be used to turn everything they adorn into gastronomic wonder. They are low calories flavor bombs to replace high-fat mayonnaise and spread for burgers, sandwiches, omelettes, or grilled meat.

Ingredients:

• 2 red onions, diced or sliced
• 1 tablespoons of balsamic vinegar
• 1 tablespoon olive oil or butter
• 1/4 to 1/2 tsp of salt
• black pepper to taste

Directions:

1. Heat up olive oil or butter in a sauce pan over medium heat.
2. Add the onions and 1/4 tsp of salt. Cook and stir every few minutes until all onions turn from translucent to light brown. This will take about 20 to 30 minutes. 
3. Add the vinegar and black pepper. Stir to mix evenly. Cook another 3 to 5 minutes.
4. Serve on sandwiches or meat. Keep the rest in containers or jars with tight lid. Refrigerate for up to 10 days.

Notes:

• Make a bigger batch to save the time. They can be kept in an air-tight container in the refrigerator for up to 10 days.
• Cook slowly on medium-low heat will give you the best results and flavor. If you are pressed for time,  you can raise the heat to medium and cook for shorter time. 

Pickled Onions.

The sweet and sour vinegar based solution can take off the harsh and raw edge of onions and replace it with a lovely spicy bite. Use it in burgers, sandwiches, tacos, wraps, you name it.

Ingredients:

• One clean jar with tight lid
• 2 red onions
• 2/3 cup water
• 2/3 cup white wine vinegar or red wine vinegar
• 2 tablespoons sugar
• 1 tsp salt
• 2 bay leaves
• pinch of red pepper flakes

Directions:

1. Slice onions thinly and break up into thin rings.
2. Combine the water, vinegar, sugar, salt bay leaves and red pepper flakes. Heat up until it begins to simmer. Set aside to cool for 10 minutes.
3. Place the onions in a sealable jar and pour the brine over the onions.
4. The onions can be used immediately after 20 minutes of soaking. 
5. Keep them covered in the refrigerator for up to a week.

Note:

• Can use shallots and make pickled shallots.

Roasted Garlic.

If you have never considered garlic as another condiment, you should try this.

While raw garlic can be assertive, harsh and pungent, overcooked garlic can be acrid, bitter and off-putting. Roasted garlic slowly mellows its flavor and brings out the sweetness in garlic with a creamy texture. It becomes an inviting savory candy that can be used to spread on bread, fold into salad dressings and many side dishes, such as mashed potatoes.

You will need heads of garlic and olive oil.

Directions:

1. Preheat the oven to 325F.
2. Separate the garlic cloves and peel them. Place them in the center of a baking tin foil and drizzle with olive oil. Fold the foil and wrap up to make a pouch that encloses the garlic.
3. Place the tin foil pouch on a baking dish and bake for 35 to 40 minutes until the garlic is soft and creamy like warm butter.
4. Transfer to a jar or container with air-tight lid and store in the refrigerator for up to 2 weeks.
5. Use it on bread with Parmesan cheese. Use it to punch up dressings or sauces.

Pickled Jalapenos!

They are lighter on the sodium, they taste better and they only take minutes to prep. Once you start adding these to dips, eggs, sandwiches, and salads, you will be hooked.

Most of the heat of a chile is in the seed deposits (the white pith around the seeds) near the stem, and the ribs that hold the seeds. If you like the heat, you can cut all the way up to the stem. Otherwise, stop slicing about halfway through if you like it mild. Keep the other half for other cooking preparations in the freezer or refrigerator.

Ingredients: 

• 5 or 6 jalapenos, sliced thinly
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• 1 tsp salt

Directions: 

1. Combine the vinegar, water, sugar and salt in a saucepan and bring to simmer. Then turn the heat off and set it aside for 5 minutes to cool off.
2. Place the jalapeno slices in a clean, sterilized, sealable jar. Pour the cooked brine over the peppers. 
3. You can use them immediately after 20 minutes of curing and soaking.
4. Keep them in the air-tight jar and in the refrigerator, for up to 10 days.

Note:

• Capsaicin is a chemical compound found in varying amounts in chili peppers. When it comes in contact with your skin or mucous membranes it produces a burning sensation. The amount of capsaicin in a specific species of pepper is measured using the Scoville scale, which chemist Wilbur Scoville developed in 1912 to measure how much a pepper capsaicin oil extract needed to be diluted until its heat is just barely detectable. Pure capsaicin measures 16,000,000 on the Scoville scale.

My Hummus!

This Middle-Eastern nutritious side dish, made of pureed chickpeas (or garbanzo beans), Tahini, garlic, and olive oil is becoming more and more popular. Use it for pita bread/chips, vegetable crudités, on your toasts to add a punch. Better yet, try it on our homemade muffins and this dynamite duo have the complete set of essential amino acids we need.

Ingredients: 

• 1 can of 16 oz chickpeas, rinsed and drained or cook your own beans
• 1 clove of garlic, chopped
• 1/4 cup olive oil
• 2 tablespoons of Tahini sesame paste
• 1/4 tsp ground cumin
• Juice of one lemon
• Kosher salt and pepper to taste

Directions:

1. Put the chickpeas, Tahini, garlic, cumin and lemon juice in a food processor. Pulse a few times and with the motor running, drizzle in the olive oil slowly until all is incorporated into a smooth paste. 
2. Season with salt and pepper and serve. 

Notes:

• Tahini is a sesame seeds paste that tastes like peanut butter. If you can't find it, substitute it with peanut butter.
• Sprinkle chopped scallions, chives or flat parsley to garnish if desired.
• Beans and wheat complement each other to complete the set of essential amino acids that human body requires. That is a good reason to love peanut butter on bread (smiley).

Pepperonata - Italian Fried Peppers!

This spicy, tangy and sweet bell pepper trifecta is beloved by Italians because it adds pop to pretty much anything it touches, including but not limited to pastas, salads, sandwiches and soups. It is wonderful with grilled chicken and roasted meat.

Use one each of red, yellow, and orange peppers but don't use green peppers as the dish is meant to showcase the natural sweetness in its red, yellow and orange counterparts.

Ingredients (yield 3 cups): 

• 3 bell peppers from each of red, yellow and orange ideally, sliced
• 2 cloves garlic
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 tsp red pepper flakes
• Kosher salt and pepper to taste
• 2 sprigs of oregano or basil, optional

Directions:

1. Heat up the oil in a saute pan over medium-high heat. Add the garlic and cook 1 to 2 min to infuse the oil. Add the sliced bell peppers and toss.  Cook until they are softened and slightly blistered.
2. Add pepper flakes, oregano or basil, vinegar and cook for a minute. season with salt and pepper. 
3. Store tightly covered in the refrigerator for up to one week.

Notes:

• Add sliced onion and diced tomatoes, fresh or canned, if you like.
• In order to blister and toast the bell peppers, the pan and oil has to be screaming hot. This is a high heat saute cooking method.

My Guacamole!

To me, guacamole is at its best with a few fresh ingredients that are in season. The basic essentials are garlic, jalapeno, lemon or lime and avocado. You can adjust and add more on top of that.

Ingredients (yield 2 cups): 

• 2 ripe avocados, pitted and diced
• 2 cloves of garlic
• 1/2 cup minced red onion
• 1 tablespoons minced jalapeno
• juice of one lemon or lime
• pinch of cayenne
• kosher salt to taste
• Chopped fresh cilantro

Directions:

1. Smash the garlic against the cutting board with the side of a knife and remove the skin. Add a pinch of salt to the garlic and mince finely. Use the side of the knife to grind the paste finer into a paste, using the salt to act as an abrasive. (or use a pestle and mortar for the job). 
2. Transfer the paste to a bowl and add the onion, jalapeno, and avocado. Mash up the avocado but remain slightly chunky.
3. Stir in the lemon juice and cilantro. Season with salt and cayenne to taste.

Notes:

• Add freshly diced tomatoes or red bell peppers.
• Use it as filling to make Devil's Eggs.
• Use it with baked wonton wraps for appetizers.
• Use it for Bruschettas.
• Use it in quesadillas, wraps and sandwiches.

My Classic Pesto Sauce.

Store-bought pesto sauce can never taste as good as a homemade batch and it only takes 3 minutes to make it if you have a food processor.

Use it on pastas, sandwiches, or in soups and salad dressings.

Add enough oil so there is a thin layer of oil float on top of the sauce to keep it fresh and green, before you retire them to the refrigerator. The oil will keep the basil from oxidizing and darkening.

Ingredients: 

• 3 cups fresh basil leaves, coarsely torn
• 1/2 cup extra virgin olive oil
• 1/4 cup of grated Parmesan cheese
• 2 cloves garlic, chopped
• 2 tablespoons pin nuts or walnuts
• salt and black pepper to taste

Directions:

1. Put everything except the oil in a food processor and pulse until the basil is chopped.
2. With the motor running, slowly drizzle in the olive oil until all is incorporated to a pasty consistency.
3. Enjoy.

Fried Onion Two Ways!

Since I posted the Homemade Fried Shallots recipe, it's only natural that I should give you the fried onion counterpart version.

You can get store-bought Fried Onions, under the brand "French's Crispy Fried Onion" by Durkee, which was acquired by French's (a food manufacturer that also sells mustard, ketchup, a line of mayonnaise and Worcestershire sauce).

Remember, the "Fried Onions" (or sometimes "Fried Red Onions") that you found in Asian markets are not fried onions. They are fried shallots.

These are supposed to be fried until crispy and used as topping garnish (or garniture to be exact) and not the same as the onion rings as in an appetizer or side dish.

Ingredients (yield 5 cups):

• 2 large onions, sliced into thin rings
• 1 cup all-purpose flour
• 1 cup Panko bread crumbs
• 1-2 teaspoon kosher salt, or to taste

Only for option #1, oven fried:

• Olive oil cooking spray

Only for option #2, deep fried:

• 2 cups milk
• more oil (for frying)
• salt

Directions 
Option #1 (oven-fried):

Preheat oven to 450F.

1. Preheat the oven to 425F.
2. Line a baking sheet with aluminum foil and grease with cooking spray. Set aside.
3. Sprinkle salt, flour and Panko bread crumbs on the onions and toss to coat evenly.
4. Place the onion slices on the lined baking sheet in one single layer and spray with cooking oil generously.
5. Bake for 20 minutes until golden brown. Take them out half-way through to flip and turn to the other side.
6. Remove from oven and let them sit for 5 minutes, or until ready to use.

Option #2 (deep-fried):

1. Firstly, soak onion slices in milk for 5 minutes. Drain
2. Sprinkle salt, flour and Panko bread crumbs on the onions and toss to coat evenly.
3. Heat up the oil on medium heat and add the sliced onions. Stir to keep them separate and fry evenly. 
4. Turn the heat to medium-low and fry them until they turn pinkish and then golden brown.
5. Remove the onions from oil and drain. Spread them on paper towel to further remove the excess oil. Season with more salt if desired.
6. Let them sit 5 - 10 minutes to dry up and become crispy.
7. Store them in an air tight container. They should be used in a few days.

Homemade Fried Shallots!

In Southeast Asia, they are used in sauces, soups, salads, meatballs, stews and as a garnish for their aroma, flavor and crunchy texture.

You can sprinkle them on burgers, casseroles, chickens, chops, fish, meat, baked potatoes, hot dogs, scrambled eggs, frittata or even a tuna tartare for extra complexity.

The trick is to start the frying process in cold oil and cook them slowly.

The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made. Strain the oil you used to fry the shallots and use it in other recipes or to fry more shallots. The strained oil, called shallot oil, will keep, refrigerated, for several weeks.

Ingredients:

• 1 cups thinly sliced shallots (about 2 large shallots)
• 1 cups canola oil

Directions:

Option 1:

1. In a small saucepan, add oil, shallots and place the pan over medium heat. 
2. Cook gently, stirring occasionally, for about 12-15 minutes (turn down the heat if they seem to be coloring too quickly), until they gradually become golden. 
3. They will continue to cook and darken out of the hot oil, so you should strain them when they are a few shades lighter than the perfect color or doneness.
4. Place a sieve over a bowl and drain the fried shallots. Transfer the shallots to a paper towel-lined plate to further remove the excess oil. 
5. Put them in an airtight container to store for 1 day.

Option 2 (if you make more batches and have a deep-fry thermometer):

1. In a small saucepan, add oil, shallots and place pot over medium heat. 
2. Cook gently, stirring occasionally, for about 10 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become golden. 
3. The oil should register around 275°F on a deep-fry thermometer. 
4. Drain the fried shallots when they turn golden. Transfer the shallots to a paper towel-lined plate to drain and remove the excess oil further.
5. To make them extra crunchy, increase the heat to high. When the oil registers 325°F on the deep-fry thermometer, add the once fried shallots and cook just 1-2 seconds until they are crispy and well-browned, watching carefully so the shallots don't burn. Remove shallots with the wire sieve to stop the cooking, and transfer them to a paper towel-lined plate to drain. 
6. Use them within a day.