Peanut Butter Noodles for One

by cookingwithauntjuju.com

During busy times of the year in the kitchen I am always looking for simple recipes that make me feel satisfied while I am busy making sweets and other dishes to serve over the holidays. When I saw this pasta dish I knew this could be added to the list. Peanut butter +pasta are always a win-win for me and just a single serving even better. Only 5 ingredients that most will have in their pantry, garnishes are optional which I added.

Peanut butter is an ingredient in some of my recipes. Not only with pasta, but in cookies, pancakes, slaw, candy, smoothies, oatmeal, sauces, salads, mini pies, and with different proteins such as chicken, pork and vegetables. I won’t list the recipes as it probably should have a post of its own – but I do love peanut butter. I’ve come a long way from my peanut butter and jelly days, actually I made Peanut Butter and Jelly Mini Pies. Peanut butter is now available in many forms such as natural, almond, cashew, crunchy or lite. It gives a great texture and nutty flavor to so many recipes.

For me, peanut butter is at its best when it’s made into a sauce and combined with pasta. This is another recipe from Eric Kim at New York Times Cooking.

Peanut Butter Noodles for One

Recipe by Eric Kim, Adapted by Judi Graber

  • 4 oz. spaghetti or 1 block of ramen noodles without seasoning packet (I don’t normally use gluten free which is shown in a picture as you don’t get as much starch)
  • 2 tbsp. creamy peanut butter
  • 1 tbsp. unsalted butter
  • 1 tbsp.Parmesan, finely grated (more to your taste which I always add)
  • 1 tsp. low-sodium soy sauce
  • I added garnishes of sesame seeds, sliced green onions and a dab of chile crisp

Bring water to boil, add pasta and cook according to package directions. Reserve 1/2-1 cup of pasta water, drain the noodles and return it to the pot.

Add the peanut butter, Parmesan, butter and soy sauce along with 1/2 cup of reserved pasta water. Adding the water now will help prevent the sauce from sticking as I found out. Stir vigorously until the sauce is creamy and clings to the noodles, add more water if necessary.

Garnish with sesame seeds, sliced green onions and a dab of chile crisp if desired.

Recipe by cookingwithauntjuju.com

Butternut Squash Mac & Cheese

by cookingwithauntjuju.com

This mac and cheese is a twist to an all-time favorite comfort food. I always thought it was an American dish but no it is said to originate in Italy in the 14th century. It became a staple here popularized by Thomas Jefferson who served a version (macaroni pie) at a state dinner in 1802. When Jefferson lived in France he learned about a number of dishes with his enslaved chef, James Hemings which included a version of mac and cheese. Much later it was even mass produced by Kraft in the 20th century. The inexpensive boxed version launched during the Great Depression was a good choice to feed your family. Kids in my family loved it – didn’t care for my homemade version! Now-a-days everyone has their own version but there is always cheese and pasta.

Needless to say I don’t have a favorite. I like to experiment and besides cheese include different ingredients such as matcha, kimchi, lobster and today butternut squash. See bottom of post for recipes.

Butternut squash has a bell shape with a long straight neck and a small seed cavity at the bulbous end. It has a sweet, nutty taste with a smooth thick, yellowish skin and vibrant orange flesh. When cooked it is often compared to a mix of sweet potatoes and pumpkin. Great in sweet and savory dishes with lots of nutritional benefits. One good thing I especially like is that you can buy the flesh already cubed often in 4 cup increments, perfect for this recipe.

This recipe is cooked stove top and uses only 1 pan except for heating up 4 cups of water and a can of evaporated milk. The sauce maintains its creaminess even after warming up leftovers (adding more warm water). As of late when a recipe calls for a pound of pasta I cut it back to 12 ounces. Worked great as I did not have to add any more water.

Butternut Squash Mac & Cheese

Recipe by Jesse Szewczyk of Food52, Adapted by Judi Graber

  • 4 tbsp. unsalted butter
  • 4 cups peeled and seeded butternut squash, cut into cubes (I buy it pre-cut)
  • 2-1/2 tsp. Kosher salt, divided (I did not use this much)
  • 1 tsp. black pepper
  • 1 tbsp. finely chopped fresh rosemary leaves
  • 1 tbsp. finely chopped fresh sage leaves
  • 3 garlic cloves, minced
  • 4 cups warm water (more as needed)
  • 1-1/2 cups (12-oz. can) full-fat evaporated milk
  • 1/4 tsp. freshly grated nutmeg
  • 1 lb. (I used 12 oz.) dried pasta (I used medium shells, lumache would be great too) or elbows
  • 12 oz. sharp white cheddar, grated (3 cups)
  • 2 oz. Parmesan, grated (2/3 cup) more to garnish

Melt the butter in a large Dutch oven and add the squash and 1 tsp. salt. Stir often for about 15-20 minutes or until very tender. Occasionally smash the squash pieces to blend together. It will start to brown and then add the fresh rosemary, sage and garlic; cook for another minute.

Increase the heat to high and add the warm water, evaporated milk, 1-1/2 tsp. salt (I did not add) and 1 tsp. pepper and nutmeg. Bring to a boil and add the pasta (I only used 12 oz.). Boil over medium heat stirring often until the pasta is al dente and about 2/3’s of the liquid has evaporated, 12-14 minutes. Add more water if needed. As a general rule I cut back the amount of pasta in a recipe, usually from 1 lb. to 12 ounces. The sauce is always better, in my opinion when there is not so much pasta to cover.

Remove the pot from the heat and add the cheeses. Stir until the cheese is completely melted and is a beautiful creamy sauce. Allow the pasta to sit for 10 minutes. Adjust the consistency if needed by adding more warm water.

Adjust seasonings and move the mac and cheese to a serving dish. Garnish with more cheese, sage and rosemary.

Recipe by cookingwithauntjuju.com

Kimchi Mac and Cheese

Zingerman’s Roadhouse Mac and Cheese

Lobster Mac and Cheese

Matcha Mac and Cheese

Macaroni and Cheese Three Ways

Baked Mac and Cheese

Baked Apple Cider Doughnuts

by cookingwithauntjuju.com

Michigan recently became Number 2 in apple production in the United States – we have the right climate. Doughnuts are delicious pastries and an American icon right along with apple pie, pecan pie or New York cheesecake, as examples. They are very popular and diverse too with many variations such as apple cider. We all have heard of Krispy Kreme or Dunkin’ Donuts – the doughnut market has become big!

A sign that Fall is here is when cider mills open throughout the state offering apples, fresh pressed apple cider and of course apple cider doughnuts fresh from the fryer. In Michigan this is more than a snack but a true experience and a regular Fall outing for many people. Some cider mills offer other products and events such as pumpkin patches, hayrides and apple picking. There are a few historic mills where you can see the process of making apple cider. Most stores sell products from different mills so you can always satisfy any craving. Craft hard cider has become popular as well. A must attraction should you ever visit Michigan in the Fall.

I gave up “frying” many years ago and now if I have a choice I will bake, instead of fry. I first made these doughnut holes (King Arthur Flour – later called King Arthur Baking) back in 2013 and it looks like my post could use a little update, like photos! Besides making doughnut holes I also made mini muffins (when you don’t have a doughnut hole pan).

Cinnamon Baked Doughnut Holes

These mouth-watering doughnuts are a perfect answer for me. Doughnuts at the cider mills are fried and light. Baked apple cider doughnuts are cakey but oh so good! There is such good flavor in these doughnuts as apple cider is reduced and the flavor in concentrated. Dipped in butter then a cinnamon-sugar mixture makes the perfect treat any time of day.

Baked Apple Cider Donuts

Recipe by sallysbakingaddiction.com, Adapted by Judi Graber

Updated

  • 1-1/2 cups apple cider, reduced to 1/2 cup
  • 2 cups AP flour
  • 1 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 tsp. ground cinnamon (I used Vietnamese 5% oil)
  • 1 tsp. apple pie spice or a combination of cinnamon, cardamon and nutmeg
  • 1/4 tsp. salt
  • 2 tbsp. unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup milk, (the author likes to use buttermilk but I did use whole – I’m sure 2% would be okay), room temperature
  • 1 tsp. vanilla extract

Reduce the apple cider by simmering it in a small saucepan until reduced to 1/2 cup; set aside and cool at least 10 minutes.

Preheat the oven to 350 degrees.

Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice and salt together in a large bowl; set aside.

In a small bowl whisk the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract together. Add to the dry ingredients, then the cooled apple cider. Whisk until the batter is smooth and combined. Batter should be slightly thick.

Spoon the batter into each cavity or if preferred use a bag and pipe the mixture into each donut cup, filling halfway.

Bake for 10 minutes or until the edges and tops are lightly browned. Tap the donut and if it bounces back, they’re done. Cool for 2 minutes then remove to a wire rack to finish cooling.

Comment: Baked donuts come out dark on the bottom and light on top due to the pan and uneven heat circulation in the oven. The color evens out once you dip them in butter and then the cinnamon-sugar mix.There are things you can do such as moving the oven rack up one level or flipping them over on a sheet pan half way through cooking.

Now is the time to add the topping if desired.

Topping:

  • 1 cup granulated sugar
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. apple pie spice
  • 6 tbsp. unsalted butter, melted

Whisk together the first three ingredients. Once the donuts are cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.

The donuts are best served immediately or store at room temperature for 2 days or 5 days in the refrigerator.

I recently received a version of this recipe from King Arthur Baking who added a maple glaze in addition to a sugar coating. I love, love maple syrup and thought this was a good option.

Maple Glaze: 1-1/2 cups confectioners’ sugar. 3 tbsp. maple syrup, 3/4 tsp. natural maple flavor and a pinch of salt. Combine all ingredients and dip donuts in the glaze after they have cooled.

Recipe by cookingwithauntjuju.com

Spicy Kimchi Cheddar Bread

by cookingwithauntjuju.com

If you love kimchi in a grilled cheese or macaroni and cheese you will enjoy this recipe. Well, I certainly did and see my links to recipes below. This Korean pickled vegetable loves being paired with cheese and is delicious in this spicy bread. Be sure to chop the kimchi very small or you might get a piece of it as it otherwise blends in with the rest of the ingredients.

This bread is a part of King Arthur Baking 49 Best Fall Recipes, Ranked. KAB gave this recipe number 21 in their list. It’s dense, cheesy, spicy with lots of heat in every bite. The kimchi isn’t obvious in flavor just that there is some kind of heat. You could sure smell it as it baked though. A delicious blend of flavors that kept me coming back for more. A meal in itself any time of the day. Would you look at the color – perfect for Fall!!!

Kimchi Mac and Cheese
Kimchi Grilled Cheese Three Ways

Spicy Kimchi Cheddar Bread

Recipe by King Arthur Baking, Adapted by Judi Graber

  • 4 tbsp. sesame seeds, divided (I prefer to use less so only used 2 tbsp.)
  • 2-1/2 cups AP flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. table salt
  • 1/2 tsp. ground black pepper
  • 8 oz. sharp cheddar cheese
  • 4 tbsp. unsalted cold butter
  • 3 medium scallions, finely chopped
  • 1 cup kimchi, drained and finely chopped (I used (2) 5.64 oz. cans) see comment
  • 1/4 cup kimchi liquid (if you can’t get enough liquid from the kimchi substitute 1/4 cup buttermilk)
  • 1 cup buttermilk
  • 1 large egg

Preheat the oven to 375 degrees with a rack in the center. Grease (I used butter) an 8-inch square pan. Sprinkle about 2 tbsp. of the sesame seeds in an even layer across the bottom of the pan. As mentioned above I cut the amount of seeds back so I only used 1 tbsp.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and black pepper. Grate the cheese and the butter on the large holes of a box grater. Add to the dry ingredients along with the scallions, toss to coat and place the bowl in the refrigerator while you prepare the rest of the ingredients.

Mix the kimchi liquid, buttermilk and egg until combined in a small bowl. You need 1-1/4 cups liquid; set aside.

Add the finely chopped kimchi to the dry ingredients, tossing to combine.

Pour the buttermilk mixture into the dry ingredients and stir until everything is moistened, it is a wet dough. Transfer the batter to the prepared pan and sprinkle evenly with more sesame seeds. Instead of 2 tbsp. I only used 1 tbsp. of seeds.

Bake the bread for 38-45 minutes until a paring knife comes out clean and the temperature in the center of the bread registers at least 200 degrees on a digital thermometer. (after 50 minutes the temperature in the center of the bread was 205 degrees)

Once baked let the bread cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.

Wrapped tightly, store at room temperature for 3 days. Wrap in aluminum foil to reheat at 350 degrees for 10-15 minutes. I’m sure the bread freezes well too.

Comment: Kimchi varies a lot in terms of flavor, heat, ingredients and juiciness. KAB recommends using a spicier kimchi. Taste the kimchi, if salty only add 1/2 tsp. salt to the bread. Remember to finely chop the kimchi!!!

Recipe by cookingwithauntjuju.com

Delicious as a side with homemade cabbage soup…

Lamb Chops with a Raspberry Mint Sauce

by cookingwithauntjuju.com

Lamb use to be a small part of my diet but those days are long gone. As a matter of fact, my red meat consumption is minimal. I still love chicken/turkey, fish/seafood and many vegetarian dishes. So, making this lamb dish is a special treat!

I was looking through an old cookbook, Common Grill published in 2000, by Craig Common, chef and owner of the restaurant with the same name. One of the first recipes that caught my eye was this mint sauce that my hubby marked with an asterik. Gene would occasionally go through a cookbook and indicate (on a separate piece of paper) recipes he wanted me to make. Well, I never did until now!

I chose to make these chops on top of the stove in a cast iron skillet even though my favorite way is to grill them. I used a simple marinade since the sauce is very, very flavorful.

COMMENT: There are no pictures posted but I will when I learn to upload my SD pictures, etc. I just bought a new computer because my old computer would not support Windows 11. October 15th I would lose my security and any updates, sooooo….

Some pictures – yay! Sept. 27, 2025 I still need to figure out a system for organizing, etc.

Not good pictures of the mint sauce. I used raspberry balsamic vinegar which is darker and thicker than red raspberry vinegar – still very good! White plates would have helped…

More recipes for lamb chops:

Juniper and Jalapeno Jelly-Glazed Lamb Chops
Lamb Chops in a Red Wine Marinade With a Mint Sauce
Grilled Lamb Chops with Mashed Potatoes and Rosemary Gravy
Sauteed Lamb Chops with Herbes de Provence and Pepper Jelly Sauce

Lamb Chops with a Raspberry Mint Sauce

Recipe by Craig Common and Judi Graber

Marinade: Makes enough for 4-8 rib chops

  • Lamb rib chops
  • 4 large garlic cloves, minced
  • 2 tbsp. EVOO
  • 1 tbsp. fresh rosemary, minced, fresh leaves to garnish
  • kosher salt and black pepper to taste

Combine all the ingredients and coat the lamb chops. Cover and let marinade for 30 minutes and up to 4 hours.

Preheat the skillet, or you could use a grill pan and brush with a little oil. Sear them until your preferred doneness. Rare: 120-125; medium-rare: 125-130; medium: 130-135; medium-well: 135-140; well-done: 140+. The chops will continue to cook and rise 5 degrees during the resting period.

COMMENT: I also used Pollen Ranch fennel pollen spice blend which was delicious. Ingredients: hazelnut powder, dried thyme leaves, five peppercorn blend, date sugar, fleur de sel, organic yellow mustard seed.

Sauce – Make ahead of time from Common Grill Cookbook:

Ingredients:

  • 4 tbsp. finely chopped fresh mint
  • 2 cups frozen raspberries, thawed
  • 1/3 cup white wine vinegar
  • 2 tbsp. raspberry vinegar (I did substitute raspberry balsamic vinegar (see comment below)
  • 1 tbsp. fresh lemon juice
  • 3 tbsp. superfine (caster) sugar

Combine all ingredients in a medium saucepan and reduce by 1/2. Blend and puree; strain and cool.You will have to press the pulp through the sieve.

COMMENT: I thought I had raspberry vinegar but I didn’t. So, I used raspberry balsamic vinegar which is a good substitute even with its different flavor profile. You can use other vinegars but a fruit-flavored one is preferred.

The sauce was a little thick so I added more white vinegar and water to stay with the savory flavor for lamb to get the consistency/flavor I like. Delicious!

Best served warm or at room temperature.

Recipe by cookingwithauntjuju.com

Basil Pesto with Butter

by cookingwithauntjuju.com

Leafing through some old cookbooks from restaurants in my part of the country I ran across this pesto recipe. Pesto has been a favorite sauce and no matter how big/small my garden was I always found room to grow this beautiful, flavorful, aromatic herb. I’ve been making my own pesto for 40 years which is always much tastier than what you buy in stores. Freezes beautifully too!

This recipe comes from “The Common Grill” in Chelsea, Michigan, a popular restaurant that we often visited for lunch and especially dinner. The owner and chef was Craig Common and you could always count on a delicious meal and a variety in their menu. Craig retired in 2022 after 30 years and I’m sure the new owners hope to continue the upscale quality that Craig maintained for so many years.

This cookbook, The Common Grill (also the name of the restaurant) was published in 2000 – not sure if they still make it after 25 years but felt it was worth a try. So, why add butter? Because everything tastes better with butter…

I “googled” why add butter and AI gave me this response:

  • Creaminess: butter adds a rich, creamy texture that balances the oil and nuts
  • Flavor depth: it introduces a subtle, savory flavor that complements the basil and garlic
  • Mouthfeel: the fat in butter creates a smoother mouthfeel, making the pesto more enjoyable
  • Stability: butter can help stabilize the pesto, preventing separation of ingredients
  • Versatility: it allows for variations in flavor, enabling the addition of herbs or spices
  • Richness: the addition of butter enhances the overall richness, making the pesto more indulgent

COMMENT: A delicious recipe, possibly the best I’ve made. Very similar to my own recipe but Craig’s recipe uses less pine nuts, Parmesan cheese, but does add some Romano, and adds butter . The flavor, mouthfeel, versatility and richness were definitely there. I tried it as is over ravioli and added pasta water to make it more of a creamy sauce when I made Mafaldine with Potatoes and Green Beans. Marcella Hazan said no single dish is more delicious in the entire Italian pasta repertory.

Basil Pesto with Butter

Recipe from Craig Common, Adapted by Judi Graber

I did cut the recipe in half…

  • 4 cloves garlic (peeled and sliced)
  • 1 tsp. kosher salt
  • 1/2 lb. basil leaves
  • 1/4 cup pine nuts
  • 1 cup olive oil
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tsp. Romano cheese, freshly grated
  • 1/2 cup (unsalted) butter, softened (sliced into tbsp. and left on counter 30-60 minutes)

Place garlic, salt, basil, pine nuts, and olive oil in the bowl of a food processor fitted with the metal blade. Process until mixture is smooth. Add Romano, Parmesan and butter and process again until smooth.

Recipe by cookingwithauntjuju.com

Tinga de Pollo (Chicken with Chipotle and Onions)

by cookingwithauntjuju.com

Guadalupe Moreno who runs Mi Moreno, a tacos de guisado business in the Bay Area shared this recipe which appeared in New York Times cooking and sounds like a winner. It is perfect in tacos, in a burrito, on top of crisp tostados with lettuce and salsa, inside quesadillas or as a tamal filling. To keep it simple you can use rotisserie chicken but personally I like the idea of poaching the bone-in, skin-on chicken breasts with the veggies to add flavor before the sauce is added; a mirepoix of ingredients! When I make quesadillas I like to use my panini maker which adds a nice grilled texture.

Tinga de Pollo (Chicken with Chipotle and Onions)

Recipe from Guadalupe Moreno, Adapted by Tejal Rao and Judi Graber

Chicken:

  • 2 lbs. bone-in, skin-on chicken breasts or legs or a combination
  • 1/2 medium white onion, cut into chunks
  • 1-2 celery stalks, cut into 2-inch pieces
  • 2 small carrots, cut into 2-inch pieces

Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover. Bring to a boil and simmer until the chicken is tender and falling off the bones, about 45 minutes.

Move the chicken to a large cutting board and once the chicken is cool discard the skin and bones. I used my new titantium cutting board; one side for meat and the other side for veggies. Then pull the meat into fine shreds or use two forks. Strain the broth and reserve for something like tamales; I used it to make my Sage Gravy.

Sauce:

  • 1/4 cup vegetable oil
  • 1 medium white onion, halved and thinly sliced (I cut it again)
  • 3/4 cup canned crushed tomatoes (felt the chicken was dry so I added more tomatoes)
  • 3 chipotles in adobo with sauce (1/3 cup) – to balance the additional tomatoes I added some more sauce
  • 2 garlic cloves, peeled and I sliced them
  • Kosher salt and freshly ground black pepper to taste – the chicken was well-seasoned so I didn’t add any salt or pepper

Condiments: Possibilities are endless; chopped fresh tomatoes, shredded lettuce, pickled jalapenos, salsa, sour cream, guacamole, green pepper, Monterey Jack cheese

Heat the oil in a large saucepan over medium-high heat. Stir in the onions and cook until soft and translucent, about 5-10 minutes. Puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the onions and bring to a boil; reduce to simmer. Cook, stirring occasionally, until the sauce thickens, 2-3 minutes. I did add more crushed and blended tomatoes as well as a little more adobo sauce.

Add the shredded chicken to the sauce and combine to evenly coat and the chicken is heated through. Season to taste with salt and pepper. Serve in your chosen recipe or freeze for later use.

I made my quesadillas with a layer of chicken, then some chopped green peppers and Monterey Jack cheese.

Recipe by cookingwithauntjuju.com

A similiar, but different recipe, can be found in Mexican Shredded Chicken by recipetineats.com

Lemon-Pepper Zucchini Pasta with Dill and Romano

by cookingwithauntjuju.com

What a wonderful combination – fresh, cheesy, lemony, herby and of course with zucchini. This seems to be the summer vegetable whether it’s the star of a recipe, an ingredient in pasta, salads, or in savory and sweet dishes. I just happen to love zucchini and enjoy using it so many different ways so I never tire of it. It’s available year round, inexpensive, comes in different sizes and is easy to use.

This is a New York Times cooking recipe by one of the many contributors. I am always grateful for the reviews as it alerts me to what the recipe is all about. Thus, I made some changes like 4 oz. does not equal 3-1/2 cups of romano, only 1-1/2 cups. Also, be careful of how much salt you use.

Lemon-Pepper Zucchini Pasta with Dill and Romano

Recipe from Yewande Komolafe, Adapted by Judi Graber

  • Kosher salt for the zucchini and black pepper (I used 4-pepper blend)
  • 1 large zucchini, cut into 1/2-inch chunks and salted with 1/2 tsp. kosher salt (I would add more zucchini as it does break down and it is so good)
  • 1 lemon, zested and cut into wedges (I did use a large lemon)
  • 1/4 cup fresh dill, chopped (I would prefer basil) and more to garnish (I used chopped chives)
  • 1 lb. spaghetti or linguine (I used only 12 oz. of fresh linguine which took only 2 minutes to cook) – save 2 cups of pasta water and use what you need
  • 1/4 cup olive oil
  • 3 tbsp. white miso (I actually found a brand with 30% less sodium)
  • 2 tbsp. unsalted butter
  • 2 garlic cloves, chopped
  • 4 oz. pecorino or 1-1/2 cups finely grated – you could use Parmesan or a mixture of the two

Toss the zucchini with 1/2 tsp. kosher salt in a small bowl. Allow to sit for at least 10 minutes and up to 30 minutes. Pat the zucchini very dry and set aside. I always do it first in a kitchen towel and then pat dry with paper towels.

In a medium bowl zest the lemon and add the dill and 1/4 tsp. pepper. Cut the lemon into wedges.

Cook the pasta according to package directions; reserve 2 cups water (use what you need), then drain the pasta.

Heat a large, deep skillet over high, then add the oil. Add the zucchini, spread in one layer and cook undisturbed until browned, 2-4 minutes. Watch carefully as you might want to turn down the heat. Flip the pieces and cook another minute. Transfer the zucchini to the bowl with the lemon zest and dill; toss together.

Turn the heat down to medium and add the miso, butter, garlic and enough pasta water. Whisk until the miso dissolved and the liquid is simmering, 1-3 minutes. Add the pasta, pecorino and zucchini mixture. Cook, stirring until the cheese melts and the sauce coats everything. Garnish with more dill and pepper if desired and serve with lemon wedges. I garnished with chopped chives.

Recipe by cookingwithauntjuju.com

Blueberry, Almond and Lemon Cake

by cookingwithauntjuju.com

Blueberries are deliciously sweet right now and this loaf cake is a perfect way to show off this berry. The almond flour is nutty, adds moisture, tenderness and makes it denser. The lemon zest adds a concentrated lemon flavor without the acidity of the juice. I chose a lemon glaze from a different source (addition of some whipping cream). This is a combination I’m sure will be enjoyed by citrus and blueberry lovers.

Blueberry, Almond and Lemon Cake

Recipe by Yotam Ottolenghi, Rebecca Firth, Adapted by Judi Graber

  • 1/2 cup plus 3 tbsp. unsalted butter, at room temperature, plus more for greasing the pan
  • 1 scant cup of granulated or superfine sugar (caster sugar)
  • 1 tsp. lemon zest (add a little juice for a more lemony flavor)
  • 1 tsp. vanilla extract
  • 3 large eggs, beaten
  • 2/3 cup AP flour, sifted
  • 1-1/4 tsp. baking powder
  • 1/8 tsp. kosher salt
  • 1 cup almond flour
  • 1-1/2 cups fresh blueberries (I ended up using the whole pint of blueberries)
  • 2/3 cup confectioners’ sugar + 1 tbsp. lemon juice for Ottolenghi’s icing
  • 1-1/2 cups confectioners’ sugar (sifted) + 2 tbsp. heavy whipping cream or whole milk + 2 tbsp. fresh lemon juice for glaze https://www.displacedhousewife.com/lemon-blueberry-loaf-cake/

Heat oven to 375 degrees. Grease a 9- or 8-inch loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside. I had a silicone sling and just traced the outline on a piece of parchment paper which isn’t so thick.

Place room temperature butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high for 3-4 minutes, until light, then lower speed to medium. Add eggs one at a time, while scraping down the sides. The mixture may split but it will come back together once you add the dry ingredients.

Whisk together sifted flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. I tossed a little dry mix with the blueberries first and then folded in about 3/4 of the blueberries by hand, then scooped the batter into prepared pan. I added more blueberries and ended up using the whole pint.

Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes until golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes. Test for doneness by inserting a knife into center of cake and it comes out clean. Remove and allow to cool in pan for 10 minutes. Remove from pan and place on wire rack to finish cooling.

PLEASE NOTE: One reader avoided these baking steps by adding all the blueberries at once and cooking the cake for an hour. I felt the cake should have risen more so maybe by leaving it alone for an hour and adding some baking soda might help. Also, Rebecca Firth’s recipe is very detailed and one I might try next https://www.displacedhousewife.com/lemon-blueberry-loaf-cake/

Make the icing once the cake is cool. Combine lemon juice and confectioners’ sugar in a bowl and whisk until smooth. You may need to add more just until the icing moves when you tilt the bowl. Basically, make it as thick or thin as you want. Pour over the cake and gently spread out. Allow to set for 30 minutes before slicing and serving.

Recipe by cookingwithauntjuju.com

Dumpling and Smashed Cucumber Salad with Peanut Sauce

by cookingwithauntjuju.com

Recently, I have been drawn to two Hetty Lui McKinnon’s dumpling salads. This is the second one I chose to make as it is perfect for a light summer meal with little cooking – the peanut sauce is made with hot water. You might remember my smashed cucumber salad with a sweet sour sauce. Anyways, you will love the ease of this salad and that it can be made year round.

Another New York Times Cooking recipe – I need to look at my cookbooks more often but I keep getting daily emails from NYT and there is always something tasty to make.

Dumpling and Smashed Cucumber Salad with Peanut Sauce

Recipe by Hetty Lui McKinnon, Adapted by Judi Graber

Peanut Sauce:

  • 1/3 cup smooth peanut butter, stirred well (I added 2 tbsp. more peanut butter to get the consistency I wanted)
  • 1 garlic clove, finely chopped
  • 1/2 cup boiling water (more or less as needed)
  • 2 tbsp. low sodium soy sauce, shoyu or tamari
  • 1 tbsp. unseasoned rice vinegar
  • 2 tsp. granulated sugar or a sweetner of your choice
  • 2 tsp. chile crisp or oil (to taste) – because I added more peanut butter I also added a little more chile crisp

Place the peanut butter, garlic and boiling water in a medium bowl and whisk well to combine. It may curdle and look runny but it will come together when you add the rest of the seasonings. Stir in the tamari sauce, rice vinegar, sugar and chile crisp to taste. I found it was still too runny so I added 2 tbsp. of peanut butter to the sauce.

Salad:

  • Persian cucumbers
  • canola or vegetable oil
  • 1 lb. frozen potsticker dumplings, not thawed – see my Dumplings with Tomatoes and Chile Crisp Vinaigrette for an explanation of types of dumplings
  • handful of cilantro (I used scallions, green and white)
  • toasted white sesame seeds or chopped roasted peanuts (I did not chop them)
  • chile crisp or chile oil, for serving

Cut the cucumbers in half lengthwise and then into 1 to 2-inch pieces. Lay them flat side down on a board and smack them with a chef’s knife until they break apart. Cut them smaller if needed.

Place the cukes in a colander and sprinkle with a pinch of salt; stir. Allow to sit for 10 minutes to draw out excess moisture. You could also pat them dry with paper towels.

Heat a large 12-inch skillet over medium heat for 2 minutes, until very hot. Add 1-2 tbsp. oil, then the dumplings, flat-side down and cook, covered, until the bottoms are lightly browned, another minute or two.

Carefully add about 1/4 cup of water to the pan to cover the base of the dumplings. Cover and cook until the water has evaporated 3-4 minutes. If the dumplings have meat, cook a little longer. Remove and continue cooking the rest of the dumplings.

PLEASE NOTE: The above directions came with the recipe. Cook the dumplings according to package directions. I added 2 tbsp. oil to a hot skillet, then the dumplings flat side down, 2/3 cup water to cover the base of the dumplings, cover and cook for 8 minutes. Finally, uncover and cook until all the liquid has evaporated and the bottoms brown lightly.

Serve the dumplings in plates or bowls; top with the cucumbers. Drizzle some peanut sauce over all and top with cilantro (green onions), sesame seeds or peanuts and a drizzle of chile crisp to taste.

Recipe by cookingwithauntjuju.com