LRM - 2023 Spring Issue

LIFE RECIPE MAGAZINE

Coq au Vin ~

Vintage Style – Page 16

INSIDE

Breakfast, Brunch, Lunch, Dinner!

…and GF Pineapple Upside-Down cakes

Food For Thought!

…and Spiked Columbian Coffee

Travel!

…and More Healthy, Easy, International Recipes

COMING IN SUMMER

FIRST YEAR ANNIVERSARY SPLASH

Street Food!

…and DIY Homemade Bagels

Farm and Garden Fun!

…and Garlic Scapes 3 Ways

Exotic Recipes, Tales & Images!

…and Mediterranean Diet

Know-How

Letter from the editor

FROM a girl who still blushes, sometimes quite fiercely, I think it’s just fine to be a little FLIRTY; only rarely and in good taste, of course. From March through June, up here on the distant Northeastern seaboard of the U.S., we’re awestruck by the riotous, colorful migratory birds this time of year, singing their little springtime songs and showing their little secret dances. It’s just what you’ll find inside this issue, themed FLIRTY, with international dishes cooked up – by an amazing worldwide flock of chefs – just for you. Go ahead. L ook, cook, and love…And when you get a sec, please share. Next time we’ll say hi through video.

WHAT’S INSIDE? With spectacular beauty, we present this culinary tour around the globe…just peel and flip the gorgeous pages: jam-packed with quick and easy healthy meals, based on international recipes and culinary images, for a truly personal experience. Oh! And that includes budget gourmet ideas, simple vegetarian/vegan/GF recipes, plus more for the omnivore.

It’s a fascinating gift, made with tender loving care, in the midst of a wild world.

Bon Appetit!

Pat

SPRING COVER CREDITS

Flirty picnic by iStock.com/Liudmila Chernetska

Recipe by Jim Desmond, photo by Cassi

Broccardo

Cover layout by Scott Rowley of Scott

Design

LRM MISSION STATEMENT: To create and sustain a successful, exciting and valuable online experience within the pages of this full-size truly singular/unique digital magazine; by showcasing delicious international recipes, stunning photos, healthy hints, gourmet budget ideas and loads of cultural content linked to the heritage of these recipes that can be made almost anywhere; using top shelf technology and talent with an unyielding dedication to excellence - from cover to cover - every season.

Image by Tatjana

L i fe r eci P e m agazine

International recipes for foodies who care about culture and lean living

creW

Producer / chief editor

chief financiaL officer

digitaL m arketing contractor

cuLinary exPert & Private chef

Pastry & Baking exPert

staff iLLustrator

digitaL m arketing/sociaL media coordinator

WeB deveLoPer

euroPean counterPart

cookBook author/teacher

Pat friedman

cindy smith, mma, mBa

scott roWLey

Jim desmond

k athy vazquez-Pond

m ary Jane L aWaL/fiLs-a imé

JosePh cyr-BroPhy

scott roWLey

tatJana kezi ´ c

contriBu tors

chef Jim desmond

Pat friedman

tatJana kezi ´ c

nadia quenguan

a nnie BaWden-cockayn

editor’s choice

scott roWLey

Pat friedman

giLLie sutherL and dr koraLJka sL ade-m astnak

editor’s choice

editor’s choice

michaeL Pascua

france 1

irL and • sunday Jazz Brunch • france 2

croatia

coLumBia/coffee

garden of youth

gourmet BLing on a shoestring

good Bread • Baguettes

BoWL-ing

india

germany in minutes

mocktaiL Bar

haWaii

advisory team

score southern m aine mentor

director of the Women’s Business center at coastaL enterPrises, inc. (cei)

Whit ford

sarah guerette

info@LifeRecipeMagazine.com

instagram.com/liferecipemagazine

© Life Recipe Enterprises, llc

P l a s t i c p o l l u t e s o u r w a t e r , f o o d , a i r , s o i l , a n d e v e n o u r b o d i e s .

H e l p u s c r e a t e a w o r l d f r e e o f p l a s t i c p o l l u t i o n a n d i t s

t o x i c i m p a c t s .

D o n a t e

t o s u p p o r t o u r w o r k .

www.plasticpollutioncoalition.org

Table of Contents

FOOD • CULTURE

10

C ROATIA

Found at this “Eden” along the Adriatic Sea are some of the world’s finest, melt-in-yourmouth jams. See how easy it is to make, this lemony Marm-OH-lade.

24

INDIA

Created just for our springtime issue…this sunset-inspired fish soup is as bedazzling and sensuous as the Indian beach that inspired the dish.

16

FRANCE

A veritable 3-way: Coq au Vin, Onion Tart, and French Baguette…mouthwatering recipes that guarantee a most pleasurable experience.

6 GERMANY

German physicians family brings on a vintage Alps dish just for us…this recipe is so ooey-gooey good that you will want to serve it all year round.

28

HAWAII

Our meticulous Hawaiian chef brings on the poke’, with a nod to the art and science of this Japanese favorite. There’s no conFUSION here!

44

12

IRELAND – PERFECT LEG OF LAMB

For beginners or connoisseurs – this is a superior centerpiece for any table, from modest to lavish.

PORTUGAL

Where Mediterranean, Brazilian and African culinary influences blend together in one place…exploring the secrets of this cuisine is worth the time.

27

46

50

38

32

40

34

42

48

CLEAN LIVING

TEASE WITH TEAS

This Affiliate shares the story, stunning photos and an exclusive Masala Chai recipe. What a sweet and spicy mystery, revealed.

GARDEN OF YOUTH

Making nests, wreaths and stunning artwork using grape vines. This page is just crawling with beauty and mystique.

COFFEE KLATCH

Did someone say “Columbia?” This boozy favorite is a steamy hot swirl of culture and Mmmm in a cup.

MOCKTAIL BAR

Sweet & Earthy Surprise. This libation is a perfect balance of earthy fennel with the berries.

GOOD BREAD

Learn the art of the French Baguette which is a sinful pairing with several recipes this month.

BAKERY NOOK

Coconut Pineapple Upside-Down Cakes… Super moist, slightly crispy and Gluten Free? Makes you want to do cartwheels on the warm sand.

GOURMET BLING ON A SHOESTRING®

Light Lentil Primavera Penne’ – with or without the tender chicken added. Guilt free and gluten free. And Impossibly Easy Coconut Chicken

BOWL—ING

Zen Buddha Lotus Bowl will sure to “bowlyou-over!”

SUNDAY JAZZ BRUNCH

An Eggy Baked you’ll pull out of the oven to the delight of your visitor/s. Who says overnight oatmeal can’t be sexy?

germany

Allgäuer Kässpatzen

Even as the crocus flowers begin to bloom through the receding snow elsewhere in the world, it’s still winter in the Alps… Fresh snow and empty slopes.

After a couple of fun, exciting and adventurous hours on our skis – riding the mountains on a cold day, we all can’t wait to finally take a break in a wooden, warm, and cozy alpine hut. As soon as we sit down, we loosen our stiff, frozen boots, put our wet gloves on the wood fired oven next to us and exhale. It’s time to reward ourselves.

In the German-Austrian Alps, we have a popular nourishing and highly delicious meal to fuel our bodies with a lot of energy, but also to warm our hearts. It is called ‘Kässpatzen.’

Because of its roots in the region of ‘Allgäu’ (Allgaeu), famous for old castles, colorful lakes, and high mountains, it is very famously known as ‘Allgäuer Kässpatzen.’

‘Käs’ or ‘Käse’ means ‘cheese,’ • ‘Spatzen’ or ‘Spätzle’ are a special kind of short, self made egg noodles.

The story goes that a few hundred years ago, the alpine region was very poor, and most people were farmers who lived and worked very hard on their farms in the mountains. The days started early and they didn’t have many options of food or ingredients to choose from for lunch. But what they did have enough of every day, was flour and eggs from their chickens. If you add water and salt to it, stir and beat the dough by hand, you already have the base to make ‘Spaetzle.’ It will be enough, when you see bubbles in the dough.

Ingredients • spätzle

500 g of flour

5 beaten eggs (always 1 egg per 100g flour)

1 tsp salt

200 ml +/- water (until you reach a creamy texture)

Ingredients • kä s

400 g Mountain cheese (alternative Emmental cheese)

4 onions

3 Tbsp butter

1 tsp sugar LINK TO EASY

Editor’s Note:

Check out this quintessential Baltic, like the Mountain Chee se for this recipe, crumbly unprocessed and delicious cheese, and how to bring more cheese intelligence your own to the table, HERE.

Dr. Koraljka Slade-Mastnak

Allgäuer Kässpatzen

method

First, the Spätzle

servings 4

1. Start a large pot of lightly salted water to boil.

2. Place flour, beaten eggs and salt into a large bowl. Add water then stir and beat the dough by hand until you see bubbles in the dough

It is highly recommended to make Spätzle by yourself and not buying them pre-made, since it doesn’t take too much time making them…and they taste so much better self-made. • One way to make them is to use a Spätzle slicer. That is a metal board with circular holes. You put the slicer onto a big pot – with some lightly boiling water inside.

3. Next, you put the dough on the slicer and slide the scrape back and forth over the slicer until the dough drops through the holes in little pieces.

4. Place the dough drops into the boiling water.

5. Once the spätzle are done, they will rise to the surface of the water inside the pot.

6. When the surface is filled with spaetzle, you take them ou with a skimmer and drain them a few seconds.

Layer the Käs

7. Now you can start layering them in an ovenproof dish.

8. To make it unbeatably delicious, add Mountain Cheese, onions and butter.

9. To make it cheesy, you add grated Mountain Cheese between the layers of Spätzle. It is recommended to keep the dish in the 75°C pre-heated oven– in between adding each new layer – the cheese will melt between the Spätzle.

10. Then, cut the onions into thin rings and fry them in butter until golden brown.

11. You can also add a teaspoon of sugar for more caramelization, and to bring the flavors together.

12. You can serve the onions in an extra bowl or sprinkle them over the Kässpätzle.

13. To finish it, add some pepper and chives.

CLEAN UP TIP: To clean your equipment afterward, use cold water. It gets even more sticky when using hot water.

Serve

croatia

Editor’s Note:

Want 26 FABULOUS ways to cook with Topping your meat or your ice cream transformative. CHECK IT OUT HERE adored Epicurious magazine for its high-end foodie of a book should not read too many other authors’ to develop her/his own character. I never get distracted starting my own. Creators gotta create…

LUSCIOUS LEMON MARMALADE

This marmalade is made from lemons from the mystical Adriatic Island of Vis, but you can use any organic lemons if available.

Vis is the furthest, the southernmost inhabited Croatian island, one that remains nearly pollution-free. It has only 3000 inhabitants and few cars on the island. During the period of Socialist Republic of Yugoslavia, Vis was the army’s strategic base, so it remained tourist-free for 50 years. This situation actually saved the island from overdevelopment, while protecting its beautiful landscapes and agriculture: namely lemons, oranges, and Indian figs.

Lemons grow on Vis a few times a year, and they are very juicy – just perfect for marmalade, limoncello, cakes, liqueur and even brandy. I always buy lemons from Teta Marica (neighbor of mine and amazing lady, full of energy and life! You will see some of her recipes in future issues).

Ingredients

1 kg lemons (with thicker skin, it gives a stronger, more bitter taste)

350 g brown sugar (for me it is a must for marmalade)

1 vanilla pod or 2 tsp vanilla sugar (vanilla sugar is made widely across much of Europe; your simple mix of vanilla or pure vanilla extract with sugar.) Vanilla sugar is readily available pre-made in many baker’s sections in markets around the world.

1 tsp rum (or rose extract - your choice)

LINK TO EASY CONVERSION CHART

with your marmalade? with this lemony treat is HERE! I personally have always foodie intel. But, just like an author authors’ characters – if s/he is trying distracted by other recipes before

method

amount 4 pints

1. Do not peel lemon skins, it lends a specific sweet’n’sour contrast

2. Boil lemons for 10 minutes – two times – and always change but reserve the water – boil them for the 3rd time, strain them, but keep lemon-water aside.

3. Slice lemons – with skins left on

4. Remove the kernels (seeds).

5. Place lemon slices in a container or large serving dish, alternating layers of brown sugar with vanilla sugar.

6. Let the mixture macerate for 30 minutes at room temperature. You can avoid this step, but believe me it gives the marmalade a special touch Editor’s Note: macerating fresh fruit is the simplest, cook-free method to deeply intensify the sweetness and flavor of fresh fruit by marinating the fruit in a boozy or sugary

7. After 30 minutes add water (in which you boiled lemons for the 3rd time) and the rum or alt.

8. Put half of the mixture in the food processor and process on pulse for JUST a bit!

9. Cook it all together in a large saucepan at medium heat for appx 1 hour. Stir often until marmalade is so dense that it doesn’t slide off the wooden spoon, and the liquid evaporates.

10. You can add the water with rosemary/mint in last 10 minutes of cooking if desired.

11. Put the marmalade in sterilized jars. Seal tightly.

12. Keep refrigerated because it doesn’t have any additives.

You can enjoy marmalade in so many ways: on warm cornbread for breakfast (TAP for a great GF cornbread recipe), or serve it with baked Skuta (mild cheese similar to Italian ricotta) as an appetizer, or make it a bright spot with a light evening meal.

To me, cooking represents a trip into a world of imagination, a journey to another dimension where time doesn’t exist. Almost like a game, I harmonize flavours and aromas, colours and textures - balancing, improvising, going overboard, breaking rules ... It’s a step away from everyday life. A process that changes minute by minute. A world away from my main profession as an economist. All that cooking raises levels of oxytocin, the love hormone. How can I resist? I was born in Karlovac (northern Croatian) and studied Economics at the University of Zagreb. Love led me to Split and freed up a new energy from within, as with every one of the many travels I have been on with my husband and children where I got to try new flavours and aromas, learn new recipes and integrate them into my own everyday cooking. — Tatjana Kezic, Cookbook Author, Culinary Teacher & Recipe Blogger

Blog: platesnplanes.com

Recipe by Tatjana Kezic

Tatjana Kezic

portugal

Luiz de Camoes is Portugal’s greatest poet, whose works have been compared to those of Shakespeare and Dante.

Portuguese Baked Eggs

This standout, classic one-pan dish is as simple as it gets. Its rich, gorgeous colors, smoky heat and depth of flavor make this perfect to serve any time of day…and a wonderful definition of how it feels to be in Portugal ~ including the staggering Azores Islands which mimic Hawaii like none other.

(“continued on pg. 14 — for easy links to the Azores and Portugal.)

INGREDIENTS

½ cup olive oil

1 cup tomato sauce or cooked salsa

1 onion

1 bell pepper yellow, or other

½ jalapeño pepper, sliced extremely thinly into rings for the top

1 tomatoes, sliced in half, then thinly sliced

6 large garlic cloves

½ cup fresh basil leaves (divide evenly for the sauce and for decorating the top)

1 Tbsp. fresh or dried oregano

1 tsp. chili powder

1 tsp. smoked paprika

Salt & black pepper to taste

4-6 Tbsp ricotta or cream cheese

4-6 large eggs

½ cup grated white cheddar

¼ cup grated Parmesan

method

1. Preheat oven to 400° F.

servings 4 - 6

2. Thinly slice the vegetables. Chop the herbs; reserve small basi l leaves for the top.

3. In a large cast iron pan, heat oil.

4. Cook the veggies while stirring over medium heat for 10 minutes or until softened.

5. Add the sauce/salsa, then the spices and herbs. Stir. Reduce heat and simmer for 20 minutes.

6. Use the back of a tablespoon, leaving divots spaced evenly, fill eac h with ricotta cheese.

7. Carefully place an egg on top of each ricotta cheese-filled divot.

8. Surround the tops of the eggs with the shredded cheese blend. Tr y leaving most of the yolks exposed for beauty.

9. Garnish with basil leaves and jalapeno slices. Sprinkle generously with black pepper.

10. Bake for 7 minutes.

11. Using caution: rotate the pan and return to the oven for 7 more minutes. There will be carryover cooking; remove well before the yolks cook fully through.

12. Serve with crunchy toast and a tropical fruit platter. Epic. Exotic. Entertaining. (Just like Life Recipe Magazine!)

For Sourdough French Baguettes recipe, tap HERE.

Recipe & photos by Pat Friedman

Editor’s Note:

One of the most exotic friends I met (AND KEPT) for years was an accomplished Portuguese Flamenco Dancer, wife and mother of young children, and a full-time nurse. She was with me for two days while my son was born. She held my hand and told me about the amazing 9 mystical islands – “the gem of the Atlantic” – far out between Portugal and America. These islands do rival Hawaii. Soaked in natural beauty so profound, and being so far from any mainland, the spirituality of both archipelagos really can bowl you over.

Speaking of bowls, there is a wholesome and natural sort of country way of serving food in the Azores, which I finally experienced 20 years later. Most notorious is their amazing Cozida: rustic ingredients from the land and sea are sealed in a special pot and cooked in the ground – where steaming hot geysers (caldeiras) and spa-like hot pools are enjoyed by people from near and far – some pools for toes, some for dinner. The active Caldera Volcano aptly calls for the dish named “Volcano Soup.”

The earth’s crust is so thin here, that some of the springs are too hot for humans. Other pools are designated for dunking and cooking their popular version of “street corn,” aka “Volcano Corn.” The locals are very proud to see and be seen sucking on the sweet, succulent cobs among other folks enjoying the same. Seafood is definitely one shared claim to fame for mainland Portugal and Azores: where octopus, eel, and exotic shellfish abound. FMI: Visit Azores • Visit Portugal

Thermal pool Caldeiras das Furnas, Sao Miguel island on Azores, Portugal

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france un

Coq au Vin ~ Vintage Style

Recipe by Jim Desmond, Food photos by Cassi Broccardo

Literally translating to “rooster in wine,” this keystone French recipe has been the one to prepare, with a hardy available rooster or a large hen/chicken. Also, pre-cut dark chicken works fine. The simple ingredients here do oppose the lengthy, layering technique. To do it right, you need a good 3 hours, and the willingness to follow Chef Jim’s exclusive Life Recipe Magazine contribution© – to a “T!” No wonder it’s been dubbed the world’s best braise… One taste of the velvety gravy, and you’ll want to dunk in a crunchy piece of our French Baguette: a classic bread that recently won the coveted, acclaimed pedigree-ranking of Protected U.N. Heritage Status: (Story HERE.) No American foods have made this prestigious list, rather, other claims to fame like the Yellowstone National Park, just for comparison. See our Bread Editor’s recipe for Sourdough French Baguette HERE!

INGREDIENTS

8 pcs. dark meat chickenbone-in, skin on - or 4 large drumstick-with-thigh cuts.

6 Thick-sliced Applewood Diced bacon cut into large diced (lardons)

8 oz Pearl onions, blanched & peeled (or for MUCH time savings recommendations: a bag of frozen peeled Pearl onions.)

12 oz cremini mushrooms, washed, stems removed, then quartered

3 medium carrots peeled, sliced on diagonal ½ thick

1 leek, whites only, diced and washed well

6 large cloves garlic, roughly chopped

2 oz tomato paste

Beurre manie’ roux (1:1 butter and flour, 2 oz. each)

15 oz (roughly ½ bottle) Burgundy, or similar dry red. NOTE: The alcohol will cook out and it will reduce slightly.

3 oz brandy

16 oz chicken stock

3 full sprigs thyme, de-stemmed and chopped

2 bay leaves

1 bunch parsley, washed, chopped –for the garnish (keep the stems aside for your stock or a pesto!)

2 Tbsp good olive oil

Fresh cracked pepper and coarse salt to taste

1 French Baguette

LINK TO EASY CONVERSION CHART

1. Place oven rack on a low shelf, remove the other racks. Preheat oven to 300 degrees Fahrenheit.

2. In a large heavy Dutch Oven, over medium-high heat on the stove, add olive oil enough to coat the bottom of the pan.

3. Turn heat down to medium. Add diced bacon. For 10 minutes, stirring frequently, slowly render the bacon until the meat is crisp and the bacon oil is released.

4. With a slotted spoon, remove the bacon “lardons” (crisped pieces with fat melted out.) RESERVE THE BACON FAT IN THE PAN.

Continued on pg. 18

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5. Pat dry with a paper towel the chicken thighs and legs. If it remains wet, it will not brown.

6. Season them with salt & pepper.

7. Turn heat back up to medium-high, until just before the smoking point of bacon fat.

8. Working in batches, take time to sear chicken i n the bacon fat on all sides for a good even brown.

9. Remove chicken and set aside on a plate.

10. Add pearl onions to the hot oiled pan and move them around often, until nicely browned on al l sides.

11. Add carrots and mushrooms until “au sec,” (almost dry.)

12. Then drop in the leeks, still stirring frequently.

13. LASTLY, add the garlic, and then tomato paste, mixing in the pan until it’s well caramelized (pince’ is the culinary term of lightly “frying” tomato paste in oil with cooked fragrant vegetables, lending a richness to the dish while removing the “tinny” flavor of the canned paste.)

14. Carefully take off the heat. BE SAFE. It’s hot and heavy!

15. Add the brandy. You have the option to light it aflame carefully (once removed from the heated burner) OR just let the brandy cook off naturally while stirring for 2-3 minutes.

16. Return the pan to medium-high heat.

17. Add the Burgundy

18. Bring to a simmer, add chicken stock, and retur n to simmer.

19. Stir in a Beurre Mani (equal parts softened butter and flour, mixed well.) Do not let the butter/flour mixture burn.

20. Into the pince’ mixture, add the vegetable liquid and stir until you reach “nappe,” (to coat the back of a spoon).

21. Add the thyme and bay leaf.

22. Taste and season if necessary.

23. Return the browned chicken to the pan. Carefully stir and coat all together.

24. Bring to a simmer (the chicken is only 40% cooked at this point.)

25. Cover the Dutch oven, place into pre-heated oven to BRAISE, for appx 45 minutes, or until the internal temperature is 165 degrees Fahrenheit. Allow to sit for a few minutes, while you toast or pull apart the baguette for dipping.

Or, pair it with a warm slice of the classic FRENCH ONION TART.

Garnish with chopped fresh parsley and serve with a glass of the Burgundy or wine with which you cooked this famous, timeless creation. It’s even better the next day, some say.

Voilà! Bon appétit.

French baguette gets Unesco heritage status

Chef Jim Desmond — Born in New York, Chef Jim grew up helping in his family’s delicatessen, and at an early age, began his career in the restaurant industry washing dishes and peeling vegetables. Eventually, his experience earned him a cook position on a Hawaiian Islands cruise ship. After several years of preparing meals for hundreds of guests, he felt the need to serve his country and enlisted in the U.S. Coast Guard. Chef Jim prepared and served countless meals on land and at sea for admirals, dignitaries, and crew members while he dedicated over 12 years of active-duty service. His creative mindset and passion for food then drew him to the Art Institute of California, Orange County, where he graduated with honors, obtaining his degree in Culinary Arts.

For Sourdough

French Baguettes recipe, tap HERE.

Chef Jim spent the last seven years perfecting his culinary technique by working as a private chef and high-profile event caterer throughout Southern California. His comprehensive knowledge of local, and international cuisine, paired with his lifelong passion for pleasing people with amazing food is what makes him the culinary pro he is today.

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france deux

*Editor’s Note:

For the love of cooking and all that is right: do NOT follow the blogs and recipes out there calling for 30-60 minutes of cooking the onions down to destruction before baking them. This is not a ‘French onion SOUP’ tart.

Tour de Force French Onion Tart Recipe & food photos by Pat Friedman

This stunning, savory French tart is so easy, it’s a game changer for non-bakers like myself. NOPE – it’s not one of our famously super-healthy recipes. But you can monitor your portions, and add all the veggies on the side that you like, plus a tall glass of water infused with sliced cucumbers and lemons for balance. Serve it all year as an affordable but very charming addition to any brunch, lunch, dinner, or pot-luck affair. Served simply with a salad, or as a surprising side dish, this elegant recipe is always a hit.

Ingredients

1 or 2 Pie crust: puff pastry, or prepared pie crust, or your homemade crust.

2 Tbsp. butter (optional)

¼ cup good olive or coconut oil –for the pan to soften the onions (add 2 Tbsp. if omitting butter).

2 pounds (8 cups) white or yellow onion sliced in half then into thin, uniform slices

2 cups shredded Swiss or Gruyere cheese – you can combine similar, preferred cheeses

2-3 Tbsp. heavy cream

2 lg. eggs or 3 small-medium eggs

1 Tbsp. cooking sherry

1 Tbsp fresh thyme leaves, trimmed

2-4 sprigs thyme for decorating the plate

½ tsp. sea salt & ½ tsp smallgrain black pepper (one may always opt to add more at the table.)

Nutmeg for topping if available

method servings 6

1. Remove the dough from the refrigerator, to bring to room temperature.

2. Preheat oven to 375° F with rack in center oven.

3. In a large, wide pan with high sides, heat the oil on medium heat and sweat the onions wit h a dash of salt, turning occasionally, for no more than10 minutes. Do not overcook the onions – they’re going to bake. Turn the heat off the onion pan.

4. Line a full-sized pie pan evenly with the dough, so that it comes to the top of the sides, but remains intact. Pinch edges. Carefully remove excess. Avoid random cracks in the dough.

Continued on pg. 22

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LINK TO EASY CONVERSION CHART

Tour de Force French Onion Tart (Cont.)

5. Poke small fork holes evenly on the bottom layer of dough to prevent air bubbles. (aka: ‘blind baking.’)

6. Place in oven for NO MORE THAN 5 minutes. Remove. Set aside.

7. Fold in the softened onions with the freshly whipped eggs and the rest of the ingredients, leaving the thyme sprigs for garnish. Stop. Is your kitchen candle lit? Play “Europa” by Gato Barbieri in the background. (Or his, “Last Tango In Paris.”) You’ll thank me.

8. Fill pie crust. Sprinkle with a modest amount of fresh nutmeg, if available. (MOST versions do not add a top crust, I decided added the latticed style. I added it within just a few minutes for a New England Trellis that ties us across the “big pond.” )

Bake for 35-45 minutes. Do not open oven before 35 minutes: fork-check and continue baking if needed, until the top is bubbly and lightly browned. Take the 35 minutes to diffuse or conquer an overdue project while your creation blooms! Check. Cool, slice, serve, sip, smile.

C’EST DE’LICIEUX!

Pat Friedman — I’d like for this bio to be not about myself, but my love for my brother Chef Jim, the culinary creative genius whose Coq au Vin recipe for FRANCE shoulders mine. Though we’ve lived 3,000 miles apart for over 30 years, we have never stopped being connected. Jimmy, I’m so proud to be your sister!

Pat Friedman

CHARCUTERIE BOARD/PLATTERS

Charcuterie boards are an awesome addition to any get-together! They offer a wide variety of options that can please almost any palate, and they’re super easy to customize to meet the preferences and dietary restrictions of your guests. We offer Vegan and Gluten Free kits and accommodate other requests as needed. Not only that, but charcuterie boards can also make for a beautiful and eye-catching spread that will wow your friends and family. It’s truly edible art! One of the best things about charcuterie boards is that they can be prepared in advance, and can be the perfect centerpiece for all kinds of gatherings. And putting a board together is part of the fun! You get to actively work with friends and family to put together a delicious spread

LARGE KIT INCLUDES

3 cheeses

2 meats

1-2 cracker packs

2-3 spreadables

3+ other accompaniments (dried fruits, olives, candied nuts, chocolate, pickled things, etc.)

STANDARD KIT INCLUDES

2 cheeses

1 meats

1 cracker pack

1-2 spreadables

2+ other accompaniments (dried fruits, olives, candied nuts, chocolate, pickled things, etc.)

method servings 4 - 8

1. Each kit includes a n instructional sheet and video tutorial to help you build a drool-worthy board

Enjoy!

CEO/Team – Caroline is the “Charcuterie Queen” and the one who puts together the educational content for the boards and creates them all. Ryan Culver Ryan is a logistics and supply chain expert with almost two decades of experience in the field. Lowell Bieber received a degree in mechanical engineering from Miami University and spent a few years specializing in power and energy but was bitten by the entrepreneurial bug after becoming an Orr Fellowship recipient.

affiliate partner…

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Recipe & Food Photos by Platerful - an Affiliate Partner

india

Goan sunset pexels-vraj-shah

Gillie’s Goan Fish Soup Recipe & photos by Gillie Sutherland

When I recall my time in India, or when someone asks me to describe this fascinating country, there’s one word that springs to mind: Colour!!

From the moment you step off the plane, particularly into Goa, it’s like an assault on all of the senses. The smells, the noise, the warmth on the skin, the taste of spices on the tongue, but visually, you’re in for a treat.

“It’s like going from black and white to colour”, I would say. There a magic to India, and it was here my love affair with sunsets began. I’d never seen sunsets like it, but it was more than just the colours, it was the feeling -t he warm glow from inside that I don’t think has ever left me. My whole philosophy of life, as well as how I arranged my days, was soon shaped by the sunset.

“There’s a sunrise and a sunset every day, and you can choose to be there for it. You can put yourself in the way of beauty.” (Words from Cheryl Strayed in “Wild” that I still live by.)

Life in Goa was about the simple pleasures. Most evenings we’d ride our mopeds to the beach just before sunset, and we’d eat on the beach, feet in the sand, with the gentle breeze from the sea. Pure magic. It was here that I also fell in love with Goan Fish Soup, always a different colour, depending on which unique blend of spices was used that day, but the bright golden yellow hue excites me the most.

The colur of the warm sun, and the colour I felt on the inside of me, created by the turmeric and saffron, was like an elixir for my mind, body and soul.

INGREDIENTS

2 large fillets of firm fish (whatever is local)

1 Tbsp of coconut oil or ghee

2 garlic cloves

2 f resh chilies

1 Tbsp fresh ginger, grated

1 tsp mustard seeds

1 tsp turmeric

1 tsp saffron

Salt and pepper

1 can of coconut milk

1⁄2 can of passata or chopped tomatoes – blended

Handful of fresh coriander

Healthy Hint:

Turmeric, like many other yellow foods, is perfect for the Spring, for detoxing the liver, and the saffron, an antioxidant but also a powerful aphrodisiac, was a match made in heaven. Together they have been shown to be good for our cardiovascular health, but also effective in reducing depressive symptoms.

I’m still making this soup, especially at this time of year. It’s light but nourishing, it’s healthful but with a silky, spicy warmth that feels a little cozy and a little sexy all at once. Perfect for a romantic dinner, or just those days when you want to show yourself a little love. You can play around with which fish you use, and also the mix of spices, just keep smelling and tasting as you go along, and your instinct will guide you.

LINK TO EASY CONVERSION CHART

Continued on pg. 26 affiliate

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Gillie’s Goan Fish Soup (Cont.)

method servings 2 – 3

1. Start by melting the coconut oil or ghee in the pan, then slowly soften the onions

2. Whist this is happening, you can make the masala - garlic, ginger and chilies ground wit h a mortar and pestle, a spice blender, or just finely chopped by hand.

3. Add to the softened onions, and cook for a few minutes before adding the rest of the spices, and seasoning with salt and pepper

4. After just a few minutes on a low heat, you will smell the spices cooking – so you’ll know when it’s time for the next step – making sure to NOT OVERCOOK. Add a splash of water if you need to.

5. Next add the tomatoes, I like to blend them first, so it’s a smooth soup.

6. Cook them down for a few more minutes then add a can of coconut milk and then the fish.

7. Bring to the boil, then reduce to a simmer and cook until the fish is ready, maybe 15 minutes but test and remove as soon as it’s no longer opaque in the center

8. Serve hot and garnish with fresh coriander and a swirl of kefir or leftover coconut milk.

I serve this with homemade chapattis (Indian flatbreads made of brown wheat flour and olive oil…) The crowning jewel to this serving is a tall, cool glass of mango lassi – made from just blending fresh mango and kefir/yogurt.

Take a moment to appreciate your surroundings and who you’re with, then slowly and mindfully eat, with pure pleasure and joy.

Gillie Sutherland is an International Yoga Teacher and Wellness Consultant with a passion for food, travel and adventure. Originally from the UK, Gillie lived in India working on retreats, studying Ayurveda. Her philosophy is that food is medicine - for mind, body and soul - and that the closer to nature we are, the healthier we are. See me on Instagram!

Photo by:

INGREDIENTS

1 Cup water

1⁄2 dairy or plant-based milk to a boil

1 or 2 teaspoons Herbs & Kettles

Masala Chai honey, stevia or sugar to taste

(optional)

KETTLES CHAI

MASALA CHAI: EXOTICALLY AUTHENTIC

Recipe & Food Photos by Poorvi. - an Affiliate Partner

Masala Chai is a zesty and aromatic blend of wholeleaf Assam black tea and spices, including ginger, cardamom, cloves, cinnamon and black pepper. With its soothing aroma and taste, this classic beverage is great any time of day.

Herbs & Kettles sources all of its tea and spices from India. The founders, Abe and Poorvi, travel frequently to India to personally visit tea farmers in search of the very best single-origin, single-batch teas for the enjoyment of tea lovers. The Masala Chai blend is an authentic, premium Indian tea experience.

method servings 1

1. In a small saucepan, bring the water and dairy of your choice to a boil.

2. Add the Herbs & Kettles Masala Chai mix to the liquid and simmer for 3 to 5 minutes (the longer it simmers, the deeper the flavor)

3. Strain into your favorite cup and add sweetener if desired

Poorvi Chordia – Herbs &

owner Poorvi Chordia is not only an entrepreneur, she’s also an attending physician in infectious disease at Atlanta’s Grady Memorial Hospital, a busy mom of two young daughters and a certified tea sommelier. .

affiliate partner…

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Kettles

hawaii

Hawaiian-Japanese Fusion Poke

This poke dish is not your traditional Hawaiian style poke, but one with a twist of Japanese fusion – added for complexity – and a unique flavor mesh of fresh and simple ingredients. For this dish it is important to use the freshest fish you can find as this is the star of your dish. . . while all the other ingredients will also play an interesting combination of textures and flavors; but in the simplest form of fusion.

Recipe and food photos by Michael Pascua

INGREDIENTS

1⁄4 lb fresh ahi tuna

Small cucumber (finely diced, from julienne slices, and just barely larger than minced.)

1⁄4 sweet yellow onion (thin julienne)

1⁄4 firm avocado

2 Tbsp crunchy garlic & chili oil

2 Tbsp sesame oil

4 Tbsp tamari soy

1 tsp toasted sesame seeds

1 Tbsp oyster sauce

1 Tbsp + 1 tsp Grater ginger

2 cloves grated garlic

Pinch of ogonori (Japanese seaweed)

Hawaiian salt to taste (or Himalayan Pink Salt • Fleur de sel • Kosher Salt • Kala Namak • Coarse Sea Salt)

PLATING

16 Tbsp + 1 rounded tsp tsuma (julienned daikon radish)

Spring onion curls

Toasted sesame seeds

LINK TO EASY CONVERSION CHART

Continued on pg. 30

“ITADAKIMASU!”

method servings 4

1. Have prepared a bowl of iced water.

2. Rinse veggies and set aside to dry.

3. Cut the spring onions into sections and slice then lengthwise very thinly. Place in the bowl of iced water and swirl it around to make sure they are evenly submerged. They will curl within minutes Remove and set aside to dry.

4. Remove seeds from cucumber & brunoise. (small-dice at about ¼ inch)

5. Dice avocado in ¼ inch pieces, for consistency.

6. Thin-slice julienne your sweet onion.

7. Finely grate ginger and garlic.

8. Peel and thinly julienne some daikon radish, whic h will be the tsuma bed for this dish.

9. Dice the Ahi tuna at about 3/8 inch pieces. Smalldice is perfect for balance when eaten. Ahi pieces should be slightly larger than your veggie mise.

10. Combine all your ingredients and mix gently.

11. Place a bed of tsuma on a plate, then top with the poke.

12. Lastly, garnish with green onions & toasted sesame seeds.

Chef’s Note — Poke has existed in Hawaii since the early 1970s, but in the mid to late 2010s, it skyrocketed in popularity in the continental United States. In fact, it is believed that the poke bowl was first prepared by native Polynesians, who made it with raw beef fish, seasoned with sea salt and seaweed, and topped with crushed candlenut. This took place centuries before Western travelers arrived on the islands from Hawaii and eventually to New Zealand.

Aloha everyone!! My name is Mike and was born and raised on the island of Oahu of beautiful Hawai’i nei.* I had moved to California 8 years ago. I rarely find authentic Hawaiian foods, which is why I’d like to bring to you my take on Fusion Poke. Feel free to mess around with your ingredients as Poke is very much a playground when it comes to your liking. I hope you enjoy this recipe as I do. Mahalo nui loa! **

*Loosely translates to “Hawai’i here;” giving a sense of closeness wherever you may be.

**In this sentence means “thank you very much!”

…“Greatful,let’seat”

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Mastering art of the Baguette

GOOD BREAD

I hope you have had the chance to make your unique Sourdough Starter! I’ve been asked to share how to master the art of Baguettes. I’m sharing my techniques that will provide a nice crusty loaf from your home oven. Once you master forming the dough, you may never repurchase a store-bought baguette! Your fresh baked Baguettes will go great with a couple of recipes in this addition. (Coq au Vin • Portuguese Baked Eggs)

Ingredients

3⁄4 cup filtered or dechlorinated water

2 cups feed sourdough starter

(see “Feed Your Starter! ”)

2 1⁄2 teaspoons instant dry yeast

1 tablespoon sugar

2 cups high-gluten or bread flour, 4 oz each cup

5 cups unbleached flour, 4 oz each cup

1 tablespoon sea salt

Helpful Tools:

Pastry Cutter or Metal Scrapper

Clean Spray Bottle

Baguette Baking Pan

LINK TO EASY CONVERSION CHART

If you do not have a stand mixer:

Add the high-gluten flour and 4 cups of unbleached flour, sugar, salt, and yeast into a large bowl. Blend until well blended.

Mix water and sourdough starter in a measuring cup.

Make a well in the flour mixture. Pour half of the liquid into the well and stir. Add enough liquid until the dough starts leaving the side of the bowl.

Turn dough onto a lightly floured surface; knead in the remaining cup of flour ½ cup at a time until the dough stops sticking on your hands. Continue kneading until the dough becomes smooth and elastic, approximately 10 minutes.

method

4 – 16”x3” Baguettes

1. Add all high-gluten flour, half of the unbleached flour, salt, sugar, and yeast into the work bowl of a stand mixer with the blending paddle inserted. Mix on low for 3 minutes. Scrape down the sides.

2. Put the water and feed sourdough starter into your mixer work bowl, and blend on medium for 3 minutes.

3. Remove the blending paddle and replace it with your stand mixer’s dough hook. Add the remaining flour to your work bowl. Knead on low for 3 to 5 minutes. The dough should have cleaned the sides of the work bowl. If the dough is sticky, it will still be on the sides of the work bowl. Add a little flour, ¼ cup at a time, until the dough leaves the side of the work bowl. If your dough is dry, it will climb up the dough hook. Scrape the dough off the hook and add a little water, ¼ cup at a time, until the dough softens and stays in the bowl.

4. Turn dough onto a lightly floured surface; knead a few times

5. Place in a large glass or stainless bowl dusted with some flou r and dust a little more on top. Cover; let rise in a warm place unti l double, about 1.5 hours.

6. After 1.5 hours, punch the dough down. Cover and let rise in a warm place until double, about 1 hour.

7. Oil baguette pan that will accommodate 4 baguettes

8. Punch down dough. Place on a lightly flowered surface and roll out into a rectangle, about 16x16 inches. Make 3 cuts into your rectangle using a pastry cutter.

9. Take one of the cut doughs, keep the longer side towards you, and start rolling into the center of the cut piece. (photo A) I start on one side and roll about 1.5inches into the center. Bring the unrolled side up onto your rolled side, then pinch it to attach it to the rolled portion. Pinch the end s into a point. (photos B & C) At this point, you can adjust the length of the loaf by stretching or squeezing it into the center until you get the length you need.

For my Easy Classic Sourdough Loaf recipe, tap HERE.

For Gluten-Free recipes: Scones, tap HERE • Corn Muffins, tap HERE •

Pineaple Upside Down Muffins, tap HERE French

Recipe & Photos by Scot Rowley

Forming the Baguette:

10. Gently pick up your loaf and roll it into the baguette pan so the seam side is down. Take a sharp knife and gently cut slits into the dough. Cut in about 1 ⁄ 8 inch. (photo D)

11. Do the same process with the remaining cut dough.

12. Cover and place in a warm spot. Let rise until just under double, about 45 to 90 minutes. You want the dough to be almost double the starting size. (photo E)

13. Place an aluminum or metal pie pan on the bottom of your oven (DO NOT USE A GLASS PIE PAN!) Adjust 2 oven racks, so one is close to the bottom of the oven and one about 5 inches from the top of your oven. Heat oven to 425° F. If your oven has a convection setting, turn this on.

14. when the oven is hot, carefully place 4 to 5 ice cubes into the aluminum pie pan. (You are adding moister in your oven while baking.)

15. When your dough has resin, fill a clean spray bottle with water and mist the loaves until they are shiny. Place the loves on the bottom rack of your oven.

16. Bake for 5 minutes, then spray the loaves with water in the oven; BE CAREFUL NOT TO SPRAY YOUR OVEN LIGHT. Bake for another 5 minutes.

17. Move your loaves to the top rack and back until loaves are a dark golden brown and sound hollow when tapped, 8 to 12 minutes.

18. Remove from oven and cool on a wire rack.

Apprécier!

Place loaves in a paper bag when completely cool. Or, because sourdough loaves get stale quickly. Place cooled loves in a plastic bag and immediately freeze any loaf you will not eat right away.

Why I Bake – I started my baking obsession in the ‘80s, trying to make the perfect sourdough bread. I chose sourdough because I love the crunchy pull of the crust and the remarkable softness inside. I’ve attempted to perfect my skills with other bread, cookies, pies, granola, and now wheat-free. During this period, I’ve shared my experiments with recipes and baking techniques with family and friends, asking for their opinions. Some of my family now needs to be wheat-free, so I’ve dived into learning the techniques for using wheat-free flour. I’ve adjusted some favorite recipes and my family can’t believe they are baked without wheat flour. — Scott Rowley • edwardskitchen.com

Scott Rowley

Video showing techniques.

Gourmet Bling on a Shoestring

Light Lentil Penne & Chicken Primavera

Tired of the same old leftover chicken dishes? Life Recipe Magazine to the rescue! Healthy, gorgeous, filling, fresh-delicious and worthy of sharing with anyone as an entre’ or potluck dish. You can alter ingredients to make it your own; I find this one so colorful (10 VEGGIES!); it happens to be gluten free but you can use your favorite penne pasta or noodles here. Simple. Elevated comfort food. And inexpensive. (At about $3.00 per person, does it get any better?)

Tap HERE for another Shoestring Recipe!

Ingredients

3 rounded cups cooked white and/ or dark moist chicken meat. You can use any cooked chicken; I used ½ a chicken that I had roasted and refrigerated.

4 oz. penne pasta (I used Barilla’s Red Lentil penne – absolutely delicious, colorful, GF, and packed with nutrients.)

1 lg onion, chopped into smallmedium slivers

2-3 stalks celery, chopped into thin diagonal slices

4-5 organic carrots, scrubbed and sliced on the diagonal

8-10 asparagus spears, cleaned and sliced on the diagonal replace any green: spinach leaves, small broccoli florets…)

1 or more cold cherry tomatoes, sliced, for a last-minute texture, temp and color pop!

3-4 large cloves garlic, chopped.

1 large handful of large-leaf parsley; leave ½ on stems for cooking and small-chop the other ½ for garnish

½ fresh lemon, juiced

½ - 1 sm. orange if available, juiced

½ cup shredded cheese

½ rounded cup cream or Half & Half

1 cup milk/oat milk or replacement

Handful of crunchy nuts for garnish added crisped, dried edamame for texture – only because it was in the freezer, and makes a great fit here.)

1 Tbsp “Better than Bullion” or 4 bullion cubes, crushed into a small bit of warm water.

¼ cup olive oil

¼ cup coconut oil

1 tsp Italian Seasoning

1 Tbsp onion powder

Salt & pepper to taste

LINK TO EASY CONVERSION CHART

method

Serves 2-4

1. Cook pasta to your liking. Test after 6 minutes for al dente. (Ok to add salt to the water; NOT oil – this will prevent the sauce from holding on to the pasta.)

2. Drain, set aside and cover to prevent drying. DO NOT RINSE after draining.

3. Debone chicken thoroughly. I use surgical gloves, it’s more thorough and keeps my fingernails clean!

4. Chop veggies to be in similar size/shape as the penne pasta and chicken pieces. So many flavors on one forkful.

5. Chop garlic and leave separate from other veg.

6. Chop ½ the parsley and put aside for garnish.

7. Keep the other ½ of parsley on the stems for cooking (stems are good!)

8. Freeze the nuts: they taste so much better and they’ll hold a crunch more as a garnish on a steaming dish.

9. Into a large soup pan, melt the oils.

10. On medium-low, sizzle the veggies (not the garlic) wit h a touch of salt, until tender-crisp, about 5-8 minutes. Don’t let them get too soft.

11. Fold in the garlic.

12. Immediately add the chicken, pasta, a little water, and sti r gently JUST enough to blend ingredients. Cover. Put aside for a minute.

13. Meanwhile, on med-low heat in a small saucepan, melt a little oil and/or butter, quickly stir in the bullion paste, milk, cream, shredded cheese, salt & pepper, and Italia n Seasonings. Stir constantly. This is NOT going to be a thic k sauce.

14. As soon as the sauce is incorporated – only a few minutes –pour it over the pasta mix. Stir gently but thoroughly over warm heat. Do not overcook.

15. Season to taste – though you shouldn’t need anything more than a few waiting bowls for this steaming, beautiful bowl of delicious health.

16. Lightly garnish with a few of the chilled nuts, chopped parsley, and if desired — a few cold tomato bits.

17. Serve with a tall glass of cold water infused with sliced lemon, orange, and cucumber.

Healthy Hint – Don’t let the

cream

and cheese fool

you: both of these small amounts add up to just 1 cup within a hefty pot of food. Once divided by 4, these dairy ingredients amount to 90 calories or fewer per person. Given the huge veggie, fresh chicken and GF pasta combo, these ingredients present a very healthy yet hardy recipe. You can replace the dairy products with your favorite alternatives, also.

Gourmet Bling on a Shoestring ®

Editors Note:

Overnight marinating recommended.

There will only be a subtle hint of coconut using this recipe; if you want to amplify the coconut essence, then add a generous sprinkle of shredded coconut on top, before drizzling with the oil.

IMPOSSIBLY EASY COCONUT CHICKEN

Did I mention it also costs just pennies apiece? And is insanely delish? Oh, and falls apart with a fork? Goes with any sides, or as a juicy lettuce-leaf wrap…in keeping with this Issue’s theme, “FLIRTY,” your imagination is the limit

INGREDIENTS

8 skinless, boneless chicken thighs

4-6 small tangerines or 3 juicy oranges

3 cloves garlic, crushed

3 T bsp. soy sauce (I used reduced sodium)

4 T bsp. pure coconut oil

¾ cup shredded coconut (only if you elect to increase the coconut flavor)

1 rounded tsp iodized sea salt (or your preferred)

Healthy Hint:

So many sweeping benefits come from coconut oil; whether you use it to lose weight, gloss your hair, soften your skin…all the way up to heart-health. Learn more in Healthline.com HERE:

affiliate partner…

Cocobowlz™ — inspires you to find your special in everyday moments, like enjoying a healthy, home-cooked meal in a bowl made from all-natural ingredients.

Recipe & Photo by Pat Friedman

method

servings 4–8

1. In a large bowl or pot, whisk together the soy sauce, garlic and juice from the tangerine (do not discard the rest of the fruit).

2. Roll in the chicken, coating thoroughly with the juice mixture. Add in the squeezed orange peels.

3. Cover, refrigerate for at least 3 hours; ideally overnight – and turn once ½ way – for even marinating.

4. Remove, bring to temp for about an hour.

5. Shake excess marinade from chicken, placing each piece “boneside up” and leveled out onto a cookie sheet, “skin side down.” Once spread out evenly, they can be touching; they’ll shrin k somewhat during cooking. You may need 2 pans.

6. Melt/liquify the coconut oil and drizzle it evenly over all of the chicken. (With or without added coconut.)

7. Sprinkle evenly with salt or salt replacement as a necessar y tenderizing, browning and flavoring agent.

8. With the oven tray two levels down from the broiler, turn on Broil, do not preheat: immediately put in the chicken while the oven is heating up to broil.

9. Set timer for 25 minutes: the first several minutes will be the oven reaching Broil, warming the chicken in the juices

10. DO NOT OPEN THE OVEN.

11. Between the coconut oil and chicken juices, the bottom portion of the meat will be kept very sweet and moist.

12. Spear the thickest piece quickly for doneness: if the juice run s red or pinkish, quickly baste and return to the oven for a few more minutes. There will be carryover cooking once removed.

13. If the juice runs clear, remove immediately.

14. Once removed, carefully turn the beautifully caramelized pieces around a few times to hydrate the “tops.”

15. Serve hot, warm, or cold, in any manners that tickle your fancy.

Editor’s Note:

As a young lady, I was married on a high cliff in Maui, Hawaii. We were lucky enough to soak in the great energy of the people, walk on beaches of every color - even black -, savor the amazing local foods ~ such simple and enticing dishes served with flowers and fish and flair. But what I’m most grateful for is Hawaii’s wordlessly deep pounding of natural beauty, spirituality and something else, for which no one has the vocabulary.

Learn more about this heavenly, Pacific, 137-island archipelago -- the only U.S. state that lies outside of mainland North America – CLICK HERE:

THE MOCKTAIL BAR

Sweet & Earthy Surprise —Drink recipe by Pat Friedman

Not much says “SPRING!” more up here on the northeastern U.S. seaboard, than local strawberries. “Youpick” farms sprawl over rolling acres of fragrant berries; I always brought my son Max and we’d pick and gobble up just as many as we could before sunset. Of course, the charm of roadside berries for sale never fades. I’ve had some luck planting my own, though the cunning songbirds and baby chipmunks just couldn’t resist always foiling harvest just before I could.

This libation is a perfect balance of earthy fennel with the berries and a few other healthy ingredients.

Ingredients

1.5 cups fresh chopped strawberries (reserve 2-3 larger halves, with a partial slice, for garnish)

½ cup fresh sliced fennel

½ cup lemonade

¼ rounded cup honey

1 Tbsp. apple cider vinegar

Zest of 1 lime

The juice of the lime

If available, fresh mint for garnish

¾ cup crushed ice

LINK TO EASY CONVERSION CHART

method servings 2 Hint: Freeze your martini glasses overnight.

1. Have your iced glasses ready

2. Blend ingredients in a blender on high for 1-2 minutes, til l frothy and fully blended.

3. Pour. Garnish. CLINK! Drink.

4. (You’ll be glad there is some left in the blender for a top-up!)

Pat is the Producer/Chief Editor of (this), Life Recipe Magazine; a creation that stems from her 3-pronged background. Hundreds of her cover and feature articles appear in dozens of newspapers and magazines, spanning 25 years. At the same time, Pat built her career path in development and marketing in the for-profit and non-profit sectors. She has owned and operated a large, organic cafe’, Soup to Nuts Coffee House. With 12 employees and a whirlwind of local farmers, it became the place to see and be seen; an arts mecca as well as a fabulous eatery. As a tireless volunteer & community leader, she’s worked closely with school districts and Universities, libraries and land trusts, and most recently has been a head chef for soup kitchens – and an organic farmer for neighbors in need. Max is graduating college with honors, while working full time in project management in Providence, R.I Pat works tirelessly on Life Recipe Magazine, both from the U.S. and Croatia.

Pat Friedman

Photo by Christopher Luther

Photo by Nichole Pelletier

Photo by Nichole Pelletier

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BAKERY

nook

CoConut PineaPPle uPside down Cakes (GF)

Recipes & Photos by Pat Friedman

You will never know this recipe is gluten-free. Incredibly moist, fruity, fluffy with slightly crisp edges…the only thing missing is a dollop of thick coconut whipped cream if you like. Or just a cherry on top, pretty please.

method

1. Preheat oven to 350° F

Ingredients

• 4 l arge or 5 medium eggs

• 1 stick melted butter, divided

• ½ cup shredded coconut

• 1 can crushed pineapple, reserve 1 ⁄4 cup of the juice, then drain well

• 1 tsp pure vanilla extract, or a fresh vanilla bean scraped from the pod.

• 1 ½ cups brown sugar or equivalent, divided (do not use honey, agave nectar or other liquid sweetener)

• Pure maple syrup

• 3/4 rounded unsifted cup coconut flour + 1 Tbsp of the coconut flour in case the batter falls quickly from the spoon.

• ¾ tsp baking powder

• Dash salt (no more than ¼ tsp)

LINK TO EASY CONVERSION CHART

1 cake & 6 muffins

2. Grease a small cake pan, plus 4-6 muffin tin cups with coconut oil, or cooking spray. (sides and bottom of pans)

3. Melt first half of the butter – do not brown it.

4. Into a large bowl, beat well with whisk or mixer the reserved pineapple juice, eggs, ½ the melted butter, the vanilla, shredded coconut, and ½ the brown sugar

5. In a separate bowl, mix the coconut flour, baking powder and salt.

6. Combine dry ingredients into the bowl of wet ingredients. Mix thoroughly but do not over-mix.

7. Melt second half of the butter – do not brown it.

8. Using a tablespoon, evenly “pour” the melted butter onto the bottom of the cakepan and muffin pan cups. Start small to ensure evenness. You can always add, but you can’t detract.

9. Sprinkle the remaining brown sugar on top of each buttered space. Do not stir.

10. Drizzle a very small bit of the syrup on top. Again, do not stir.

11. On top of this, add about an inch of the pineapple across the pan, and ½ inch onto the cups.

12. Stir the batter again.

13. Using a large serving spoon and a steady hand, drop spoons full of the batter, careful to keep it laying on top of the fruited base.

14. Using your fingers wetted with some water, move the batter so that it completely covers the fruited base.

15. Bake muffins 20 +/- minutes, and the cake 30 +/- minutes, fork-testing each pan to ensure the center is firm. Remove. Let sit for 10 minutes on a cool rack.

16. The moment of truth: deftly invert the pans. Tap the bottom with a heavy spoon to loosen. Lift the pans to let out the cakes. Have a small cake spatula ready if needed to guide out the cakes without breaking.

17. Let them continue to firm for a few minutes.

18. Serve garnished, or as is.

BOWL-ing

Zen Buddha Lotus Bowl

Call me a purist: but so many bloggers out there piling nasty mixtures of food into a bowl and calling it an example of a traditional or even the newly popular “Bowl” is not only disappointing; it’s quite nauseating just looking at most of them.

This Asian-inspired bowl is, like others of Life Recipe Magazine’s similar, uber-fresh BOWLS: It’s got to be a well-planned, perfect balance of color, texture, flavor, acidity, and superfood benefits. We also take great pains to “plate” our bowls beautifully and artfully. But mostly, it is so delicious, healthful, rewarding and abundant that despite the extremely low calories here, you’ll become adept with your chopsticks at once – and you’ll feel full for hours!

Ingredients

8-10 medium-large fresh shrimp, peeled, cleaned

1 rounded cup chopped organic lettuce or cabbage (you can add a little finely shredded onion here)

1 handful finely shredded (not chopped) red/purple cabbage

½ organic carrot, scrubbed and sliced thinly on the diagonal. You can soak carrots awhile in very hot water with a little ginger and rice vinegar, to soften and flavor them. Drain before plating the carrots.

¼ cup of your favorite fresh sprouts

1 handful washed snow peas, edges trimmed away, then sliced into lengthwise strips

¼ cup lotus flower stems (if you can’t get fresh, they also come canned.)

2 Tbsp. fresh sesame seaweed salad (found in grocery stores or any Japanese restaurant)

1 halved lemon slice for a bright splash on top

Optional: rice wine vinegar and fish oil.

LINK TO EASY CONVERSION CHART

Recipe & Photo by Pat Friedman

method servings 2

1. In a saute’ pan of hot oi (ideally a combination of coconut and fish oil) l, sear the peeled, cleaned & deveined shrimp (for only 1 minute +/- on each side) WHILE tossing in fresh garlic, sea salt, and if you have it – a touch of fresh or puréed ginger. Remove from heat as SOON as both sides are pink and the center is no longer opaque. They wil l continue to cook for a minute, so do not overcook.

2. Set up your (medium-large) bowl :

3. Chop lettuce into small pieces, mix this with red cabbage threads and then evenly pour into the bowl, a little less than ½ way. VERY lightly sprinkle with rice vinegar and salt.

4. Around the outer circle of the bowl, carefully and beautifully arrange on top of the lettuce/cabbage mix the: shrimp, lotus flower root, carrots, snow peas, sprouts… leaving a little room in the center.

5. Fill the center with the stacked sesame salad; then flank with the lemon slices.

6. Serve with a side of olive oil to drizzle on top; then squeeze the lemon juice, add a little salt & pepper if you need. NO dressing beyond this is needed or helpful.

Simple, exotic, and so healthy it’s an Asian-inspired party – in a PROPER bowl. You can improvise almost endlessly. This is not just an OMG meal, it’s just so .…OM .…

affiliate partner…

Otafuku Foods – the most popular Okonomiyaki sauce brand.

IRELAND

Baaaaaack-to-Basics Roasted Leg of Lamb Dinner

When I was traveling with my former husband throughout Ireland, we were astonished at the overwhelming sheep population and culture. Many shepherds spray-painted their herd with surprising pink or blue spots to decipher whose sheep belonged to whom. Passenger cars must wait – no matter how long – on the excruciatingly narrow streets that may have a herd taking its time crossing. Now, my crew gladly features an Irish Spring recipe in this Issue.

ingredients

5-7 lb. leg of lamb, fresh or defrosted overnight

1 cup olive oil (1 3 for the lamb, 1 3 for the potatoes, and 1 ⁄ 3 for the onion dish)

½ s tick butter (or 4 Tbsp. melted coconut oil)

Fresh sage, thyme and rosemary –finely chopped - or, dried herbs of your choice. RESERVE some whole herbs if possible.

1 can of creamed soup, like cream of celery or asparagus (NOTE: you can replace the canned soup by preparing a very thick cream by whisking together 2 Tbsp. of stock/broth with 8 oz. of plain Greek yogurt or mayonnaise with a bit of mustard, until it sits up on a spoon, but still remains spreadable.)

Tap to see video of cooking technique

Want to see Ireland? INFO HERE .

Cooking Tip: Now, the size of your lamb, thickness of pan, oven type, altitude, are all variables that require the use of a meat thermometer if possible, to determine how much longer – if at all – is needed to roast. Do NOT overcook. There will be carryover cooking for a time once it’s out of the oven. For medium doneness, the inside temp (not touching the bone) should be 135° F. Most chefs agree that lamb should be served medium. NOTE: I have 100% success rate by roasting on higher temps – it helps sear the lamb and keep the inside incredibly tender and juicy. If you do not have a thermometer, it should feel soft and yielding to the touch and show pink not red in the center.

3 cups beef, chicken or vegetable broth, including any cooking sherry/wine if desired

1 rounded Tbsp. tomato paste or ketchup (if you use ketchup, pare back on the salt)

3 medium-large potatoes, scrubbed not peeled

2 whole peeled carrots

2 whole celery stalks

4 shallots

2 lg or 4 small onions, cut in half or quarters

1 small shallot, diced, for the shallot mix.

4 large cloves fresh garlic

Kosher or other course grain salt

2 Tbsp. steak seasoning if available

1 Tbsp. Italian Seasoning

LINK TO EASY CONVERSION CHART

Recipe and food photos by Pat Friedman

method

Be prepared to cook the potatoes and the shallot mix halfway through the lamb’s cooking time!

1. Take lamb out of fridge 2 hours before cooking.

2. Preheat oven to 425 degrees F.

3. Wash and pat dry the lamb.

4. Into a very large roasting pan with high sides, drizzle a bit of oil to prevent sticking.

5. Place the lamb in the pan, carefully and completely coating the tops and sides with olive oil and then the soup. Do not add any other liquid to the soup or on top of the lamb

6. Sprinkle it heavily and evenly with the stea k seasoning and/or salt, pepper, and finelychopped herbs.

7. Lay a few branches/leaves of the herbs around the edges of the lamb, if available.

8. Being careful not to disturb the sealed, seasoned lamb, surround it with the onions, carrots and celery, each cut into quarters.

9. Drop small dollops of the tomato paste/ketchup in 4 corners of the pan.

10. Sprinkle the veggies with a little seasoning to taste.

11. Slowly pour the broth/wine mixture over ONLY the veggies & tomato paste – leave the sealed, herded lamb as is.

12. Place it in the middle of the oven’s center rack. Close door and LEAVE IT CLOSED unti l instructed.

13. After 30 minutes, LEAVING THE DOOR CLOSED, turn the heat down to 375 degrees F.

14. Roast for 20 more minutes more then quickly bast the lamb and returning it to the oven.

15. Roast for 20 more minutes before basting again. Do not let too much heat out of the oven.

16. Check for doneness. (see cooking tip)

6 servings

Potatoes

17. In a med-large heavy pot, cover whole potatoes in warm salted water at least 2 inches over the potatoes’ surface.

18. Bring to and maintain a low rolling boil at mediu m to med-high heat.

19. Cover the potato pot with a saute’ pan. The heat from the boiling potatoes will cook the shallot mix

Shallot Mix

20. Into the saute’ pan, heat a generous ¼ cup oil and/ or butter.

21. Add the chopped shallots, diced onion, garlic, salt, pepper, and a CAUTIOUS amount of Italianstyle seasonings (oregano, basil, parsley… do not overcome the dominant flavors of the meal) . Roll the herbed, buttered shallot mix around in the pan often, giving the potato steam an outlet, while gently softening the mix. (see cooking technique video) When the shallot mix is tender and the potatoes are cooked through but holding together, remove al l from heat.

Serving

22. Remove lamb, stir the veggies/broth. Set aside for 10-15 minutes to cool before slicing and serving

23. Drain the potatoes and cool slightly.

24. Carefully slice the potatoes into thick, even slices

25. Finally, slice the lamb into medium-thick long slices against the diagonal, and plate them onto a platter with the potatoes and shallot mix. If the carrots held up well, they make for a colorful addition to the platter.

26. Remove the cooked veggies from the juice.

27. I opt to NOT thicken this into a voluptuous jus. But if you desire, blend the cooked veggies with some of the juice (using SMALL batches in the blender for safety), then stir some of this puree’ into the juice as a natural thickener.

Pat Friedman — Sometimes cooking (or in this case, baking) is a leap of faith. An act of courage. It can be daunting trying new recipes or techniques. So I approach these culinary challenges with a light heart and a surge of love. It makes all the difference. And since this Spring Issue’s theme is FLIRTY, why not serve it with a wink and a smile?

Pat Friedman

GARDEN OF

Annie Bawden-Cockayne — is first and foremost a Gardener who loves her 2 Jack Russell dogs, Marley and Neil. Living on 5 acres in regional Victoria Australia, with 2 acres of garden she has no trouble filling her days. She can often be found moving hoses, weeding, or sitting on one of her many garden seats, chatting with friends. With no formal training but more than 40 years experience with her hands in the dirt, Annie loves gardening and as a retired school teacher is enjoying her days planting, and tending her precious garden. She can sometimes be found making fabulous creations after pruning.

YOUTH

A FROLIC IN THE GRAPE VINES

At this time of the year in Australia, grape vines, both ornamental and fruit bearing, tend to grow a mile a minute, They twist and turn around training wires, over branches, around posts and would take over your house if you let them go. They really need regular pruning throughout the season and this is what excites me. A frolic in the grape vines with my secateurs in hand gives me loads of material for creating and making. Gardening is my passion and with 2 acres to play in, 3 grape vines, a wisteria and several hardenbergia, not to mention a myriad of clematis I have plenty of material to randomly weave.

I was introduced to basket making by my sister who is very talented and skilled in this area. She diligently collects materials, dries them and stores them ready to make her creations. Me on the other hand has a more “fly by the seat of my pants” approach and while I am pruning in the garden, particularly my grapevine, I take a seat and rest awhile, and get busy making. One thing I make each year is a top for my bird baths. It looks great in the garden and gives the little birds a resting place and some shelter while they bathe. They are quick and easy to make with the long tendrils that are pruned off in one piece and there are often lots of little curls and twists that make it look interesting. Just

make a circle the size of your bird bath and twist them together, under and over until the circle sits nicely on the bath.

A friend noticed these in my garden and asked me one day if I could make something special for his wife’s headstone at the cemetery. I wanted to get the shape right, so I first made a wire heart shape and then just wrapped the pruned grape vines around it and tucked them into each other until you couldn’t see the wire anymore. Then I was able to add some flowers that would age well without water. I was pleased with the result and so was my friend. So when another friend asked me to make some for their wedding, I had the recipe at hand.

I enjoy my garden vase with flowers that don’t need water and I sometimes catch a glimpse of myself or my colourful flowers as I walk by with my woven mirror on the gum tree. Last year I made a fence in the garden just using 4 stakes in the ground and randomly weaving from side to side, and up and down for strength and stability.

Each year the vines grow, and each year I make something new. The possibilities for making and creating are endless. There is no need to ask the question “Where does all the pruning go?” rather “What am I going to make?” — Flowergardenannie

sunday jazz brunch

1-2-3-Overnight Oatmeal Jars with Three Topping Trios

These mouth-watering, wholesome pairings will put a little hop in your step, and may even make you whistle while you work! Within minutes, you’ll have an endless array of naturally sweet, strengthening, energizing meals in a jar. Here are a few fun and beautiful ideas for your toppings and even something to mix within the oatmeal if you care to. (Hint: coconut flakes in the oatmeal is totally “my jam!”) It’s really as easy as:

1. Mix together OLD FASHIONE ROLLED oats, milk product an any add-ons.

Do not use quick or instan oatmeal in this recipe.

2. Chill in jars overnight, fille way: the oats will expand an room is also needed for toppings.

3. Remove the next day. Sprinkl with your favorite toppings.

Healthy Hint:

The far-reaching, major league bennies of oats range from heart health to digestion and… so much more wellness to be found inside the humble oat. Medical News Today does a great job chatting it up in THIS ARTICLE HERE

Ingredients • 3 trios topping Almonds, pomegranate arils, ginger (hint: mix a bit of coconut flakes or coconut cream into the oatmeal)

…who says you can’t do peanut butter and bananas with a drizzle of blackberry jam? Imagine. Do.

Then serve with pride and eat with joy.

Leggy, Eggy Baked Beauties

It’s easy to forget how easy it is to bake eggs – it’s sort of glamorous when done right. And so much fun to share! My recipe uses uncured ham, sliced very thinly. Any similar, thinly-sliced plant-based product will substitute well. So long as your lining choice completely covers the cups’ edges / with more to spare. Or, why not line your muffin tin with a lustrous outer slice of steamed red/purple cabbage leaves?

Oh, and the layered fillings are as limitless as your imagination. — THINK LAYERS!

Ingredients • oatmeal

3 large cage-free eggs

2 Tbsp oil - for evenly distributed in each muffin cup

1 Tbsp oil, - for drizzling on the tomatoes (always… good olive, coconut, grapeseed, etc oil)

A few dots of balsamic vinegar

1 Tbsp filtered or purified water

2 Tbsp milk choice (not sweetened or flavored milks)

6 very thin slices of ham, preferably uncured – or your choice of first layer,

6 very thin, complete rings of sliced onion (any variety), and use the rings that fit to the size of the molds.

Ingredients • egg mixture

6 Tbsp shaved parmesan cheese, or your choice of shredded cheeses

½ teaspoon (and no more) dried or finely minced basil

Ingredients • tomatoes

1-2 very large heirloom tomatoes, or 3-4 smaller tomatoes

1 Tbsp cheese - for sprinkling onto the tomato slices.

1 teaspoon of the basil - for sprinkling onto the tomato slices.

SALT: NONE. Despite the relentless salt fanatic that I am, note that the ham, cheese and even milk

method

2 serving

1. While preheating oven to 350 degrees F, prepare all of you r ingredients and have them in front of you.

2. Lightly oil your muffin pan.

3. Carefully cross ½ way two slices of the ham or steamed red cabbage leaves, depending on size, as shown above.

4. Into a large bowl, vigorously whip the eggs with basil, onion powder

Recipes & food photos by Pat Friedman

Photo A Photo B Photo C

COFFEE KLATCH

COLOMBIAN CARAJILLO (“Car-a-hee-yo”)

Have you heard?! Coffee is not only one of Colombia’s leading industries: Colombian coffee is one that leads the world in terms of its famed, delicious and high-quality beans that are exported widely to the United States, Europe and Asia.

For its part, carajillo is perhaps the most representative alcoholic beverage in the country, and the liquor we use, Aguardiente, is the

Colombian national drink but remains mysterious. This liquor is a distilled beverage made from sugar cane and anise. Thus, in the culture of Colombia, coffee and “aguardiente” have a quite important gastronomic importance.

The carajillo is a typical drink in Spain but also very popular in Colombia, where local ingredients such as coffee and aguardiente are paired for this luxurious, grownup cafe’ beverage.

method

INGREDIENTS:

2 Colombian coffee (double espresso)

1.5 oz Aguardiente (you can replace it with rum, brandy or whiskey)

Sugar to taste

Decoration: 3 coffee beans

(optional)

LINK TO EASY CONVERSION CHART

servings 2

1. Heat the liquor together with the coffee beans, or flame them.

2. Prepare a double espresso coffee.

3. Add 1.5 oz / 24.5 ml (a jigger/shot) of the aguardiente for each cup.

4. Serve & decorate with coffee beans floated on top.

Optional decoration: Pl ace the sugar on a plate, then run the rim of the glass through the sugar to decorate.

Nadia Quenguan — Nadia (35) is a Colombian expat living around the world since 2017. Passionate about languages, cultures, hiking and cooking. She grew up with her grandmother in Bogotá where she began cooking from the age of eight with the typical flavors of her country. Since she began to travel her recipes have given them an international touch of mixtures.

affiliate partner…

Lifeboost Coffee…

…is 100% pure USDA organic coffee, single-origin, mycotoxin-free, GMO-free, pesticidefree, low acid, and quite possibly the healthiest, tastiest coffee in the world!

Recipe & Food Photos by Nadia Quenguan

Nadia Quenguan

Fall ’22 Issue: Classic New England Shore Dinner

Wild Rice with Creamed Sweet Spuds

Duck Roasted in Molasses

Wilted Leeks

Winter ‘22/23 Issue:

Irma’s Brisket & GF Gravy

Winter Waldorf Salad

Sourdough Starter

Spring ’23 Issue: Lavender Ice Cream

The Power-of-One (Ingredients-on-the-grill)

Everything BUT the Bagel

Easiest Sourdough Bread

Summer ‘23 Issue: Fun & Fit Fair Fare (Great State Fairs)

Superfood Salad

Sun Tea and the Busy Bee

Pat’s Healing Vegan (and/or Chicken) Soup

Botanical

…goal is to help gardeners grow! We carefully select high quality varieties, which perform in a wide range of conditions so you can grow with ease.