http://www.andshecooks2.com/index.php/site/index/ en sandy@andshecooks2.com Copyright 2026 2026-04-02T01:26:00+00:00 https://www.andshecooks2.com/recipes/article/sticky-miso-salmon-bowl https://www.andshecooks2.com/recipes/article/sticky-miso-salmon-bowl#When:01:26:00Z (adapted by Andy Baraghani) Ingredients: 1 cup sushi rice 1 ½ tablespoons white miso 1 tablespoon honey 1 ½ teaspoons vegetable oil 1 ½ teaspoons freshly grated ginger 1 teaspoon fresh grapefruit zest 1 ½ teaspoons fresh grapefruit juice 2 skinless salmon fillets (6–8 oz each), patted dry 2 scallions, thinly sliced 1 ½ teaspoons unsalted butter, cubed Garnish: toasted nori sheets sliced cucumber sliced avocado sliced radish   Directions: In a fine mesh colander rinse the rice until the water runs clear. Drain the rice and transfer to a small saucepan with a tight-fitting lid. Pour in 1 ½ cups cool water and bring to a boil over medium-high. Give the rice a stir, then cover and reduce heat to low. Cook without lifting the lid for 18 minutes. While the rice cooks, place a rack about 5 inches from the broiler and set to high. Whisk 1 ½ tablespoons white miso, 1 tablespoon honey, 1 ½ teaspoons vegetable oil, 1 ½ teaspoons freshly grated ginger, 1 teaspoon fresh grapefruit zest, and 1 ½ teaspoons fresh grapefruit juice in a bowl. Season the salmon lightly with salt and add to the bowl. Toss to coat and marinate at room temperature until the rice timer goes off. Remove the pot of rice from the heat and let steam, covered, for 10 minutes while you cook the salmon. Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Spread any excess marinade on top of the fillets. Broil until glossy and charred in most spots — about 6 minutes for medium-rare or 7 minutes for medium. Uncover the rice and add 2 scallions, thinly sliced and 1 ½ teaspoons unsalted butter, cubed. Season with salt and several grinds of pepper. Fluff with a rubber spatula until each grain is coated. Serve the salmon over the rice with toasted nori sheets, sliced cucumber, sliced avocado  and sliced radish. Serves 2 Fish and Seafood, Grains and Pasta, 2026-04-02T01:26:00+00:00 https://www.andshecooks2.com/recipes/article/chickpea-soup https://www.andshecooks2.com/recipes/article/chickpea-soup#When:23:15:00Z (adapted by David Tanis) Ingredients: For the soup: 1-pound dried chickpeas, soaked overnight, rinsed, and drained 2 whole cloves 1 bay leaf ½ onion, peeled, plus 1 whole onion, peeled and diced small ½ head of garlic, cloves unpeeled 2 tablespoons plus ¼ cup extra-virgin olive oil 2 medium carrots, peeled and chopped 1 teaspoon ground cumin Salt and black pepper For the pesto: 4-6 ounces jarred roasted red peppers ¼ teaspoon ground cayenne (or to taste) ¼ cup extra-virgin olive oil Pinch of salt   Directions: Put the soaked, drained chickpeas in a large heavy-bottomed soup pot or Dutch oven. Cover with 12 cups of fresh water. Use the cloves to pin the bay leaf to the onion half, and add it to the pot, along with unpeeled garlic, 2 tablespoons olive oil and 2 teaspoons salt. Bring to a boil over high heat, then reduce to a simmer. Stirring occasionally cook until the chickpeas are very tender, skimming off any excess foam as it cooks, about 1 hour. Drain the chickpeas, reserving all the cooking liquid. Discard aromatics. Heat ¼ cup olive oil in the now empty pot over medium heat. Add the diced onion and carrots, and season with salt and pepper. Cook, stirring, until softened but without browning, about 10 minutes. Add one teaspoon ground cumin and continue cooking for about 5 minutes more. Add the cooked chickpeas and their liquid to the pot and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Taste the broth and adjust the seasoning. Blend the beans and broth in a blender or with a hand blender until smooth. The soup can be made to this point two days ahead of time. Cool to room temperature and cover and refrigerate. Meanwhile make the red pepper pesto. Put roasted pepper in the blender. Add cayenne, ¼ cup olive oil and a pinch of salt. Blend until smooth. The pesto can be made several days ahead of time. Cover and refrigerate. To serve, ladle the warm soup into individual soup bowls. Swirl about 2 tablespoons red pepper pesto into each bowl. Serves 8-10 Soups, 2026-03-09T23:15:00+00:00 https://www.andshecooks2.com/blog/article/a-chill-is-in-the-air https://www.andshecooks2.com/blog/article/a-chill-is-in-the-air#When:03:44:00Z I feel slightly guilty writing a post from the southern California desert when much of the country is battling frigid temps, debilitating ice and feet of snow. If it makes you feel any better, we did have 5.1 magnitude earthquake a couple miles from our house with days of aftershocks well into the fours. Crazy times for sure! But you want to know what’s really crazy- I’ve never been much of a roaster. I love to sauté and grill but low and slow in my oven has never really been my thing. For one of my resolutions, I decided to change that, along with daily laps in the pool and Spanish lessons. I spent a lot of time reading about roasting. Let me tell you there are as many opinions on it as there are for grilling. One quiet morning while at the meat counter I polled the butchers. They all concurred a few minutes on a higher heat then lower to 325 until the meat reaches the correct internal temp. And because no one was still in that section of the grocery I asked them about brining. They all agreed not to any kind of wet brine and the best was a simple dry brine in the fridge overnight. I took their sage advice and referenced it to what I was reading from my cookbook library and online. My roast chicken was divine. But what really impressed was the dry-brine roasted pork loin. It was the juiciest, most flavorful and tender cut I had ever served. Start with a two-pound pork loin, have your butcher wrap it with kitchen twine, or you can do it at home. It helps it keep its uniform shape. For the dry-brine rub combine 1 tablespoon kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried rosemary, crushed 1 teaspoon ground black pepper, 1 teaspoon brown sugar, and 1/2 teaspoon dried thyme. The night before, pat the pork loin completely dry with paper towels. Rub all over with one tablespoon Worcestershire sauce. Let sit a few minutes to soak in then apply the rub. Coat the pork loin completely with the spice mixture, pressing it into the meat. Place on a wire rack set over a rimmed baking sheet. Refrigerate uncovered overnight (or at least 8 hours). When ready to roast, remove the pork from refrigerator 30 to 45 minutes before cooking to bring to room temperature. Preheat the oven to 425°F. Place pork loin (still on rack and pan) in the preheated oven. Roast at 425°F for 15 minutes. Then reduce the temperature to 325°F and continue roasting for 20-45 minutes, until internal temperature reaches 140°F. Make sure you have a good meat thermometer because if the initial temp of the pork loin is cooler it can take up to an hour to roast to 140 degrees. Remove the pork roast from oven and tent loosely with foil. Let rest 10-15 minutes (temperature will rise to 145°F). Slice into 1/2-inch-thick slices. I served it up with some of my holiday favorites I had in the freezer. Sausage stuffing, mashed potatoes, and cranberry chutney. And just to keep the chill going - any leftover pork can be sliced and frozen to be used in Cubano sandwiches or pork fried rice. If you decide to try the dry brine roasting resolution, you might find it earth shaking as well! Meat, Supper, Dinner Party, 2026-01-27T03:44:00+00:00 https://www.andshecooks2.com/recipes/article/mushroom-stroganoff https://www.andshecooks2.com/recipes/article/mushroom-stroganoff#When:00:49:00Z (adapted by Hetty Lui McKinnon) Ingredients: 1 tablespoon extra-virgin olive oil, divided ½ yellow onion, finely diced ¾ pound mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into ¼-inch pieces 1 sprig fresh thyme 1 garlic clove, finely chopped ¼ cup dry sherry ½ tablespoon butter ½ tablespoon flour ½ cup vegetable stock or chicken broth 1 tablespoon soy sauce 1 teaspoon Dijon mustard ¼ cup crème fraîche or sour cream Black pepper Pinch of nutmeg Pinch of sweet paprika, for dusting 2 T chopped parsley leaves, for serving Mashed potatoes, wide egg noodles or rice, for serving   Directions: Place a 10-inch skillet on medium heat. Add ½ tablespoon olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Remove the onions to a plate or bowl. Drizzle in ½ tablespoon olive oil and add the mushrooms and thyme, stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow all of the mushroom liquid to cook off and for the mushrooms to caramelize. During the last two minutes add the garlic. Return the onions the pan. Pour in the sherry to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add ½ tablespoon of butter and ½ tablespoon of flour and cook stirring constantly for one minute. Add the vegetable stock or broth and soy sauce and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened. (At this point the stroganoff can be made a day ahead of time. Cool completely, cover and refrigerate. To proceed rewarm on medium-low then medium stirring frequently, until it is hot and simmering.) Take the pan off the heat and stir in the mustard and crème fraîche. Taste, and season with salt, black pepper, and nutmeg.  Serve with your choice of mashed potatoes, wide egg noodles, spaetzle or rice. Dust with paprika, scatter with parsley. Serves 2 Grains and Pasta, 2026-01-11T00:49:00+00:00 https://www.andshecooks2.com/recipes/article/mediterranean-falafel-salad https://www.andshecooks2.com/recipes/article/mediterranean-falafel-salad#When:00:47:00Z Ingredients: For the salad: 6 cups chopped romaine 1 cup cherry tomatoes, halved ½ English cucumber, diced 1/4 medium red onion, thinly sliced 2 T chopped Italian parsley 1/2 cup Kalamata olives 1/2 cup crumbled feta cheese 6-8 frozen falafel (like Trader Joe's) 1/2 cup hummus For the tahini dressing: 1/3 cup tahini 3 tbsp fresh lemon juice 1 clove garlic, minced 4-5 tbsp water Pinch of cumin Salt to taste   Directions: For the dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, cumin, and salt. Add water 1 tablespoon at a time, whisking until the dressing is smooth and pourable. Taste and adjust seasoning. The dressing can be made ahead of time, cover and refrigerate. Preheat oven and cook the falafel according to package directions until golden and crispy. While the falafel cooks, prep the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Divide the greens between two large bowls or plates. Top each with half of the tomatoes, cucumber, red onion, chopped parsley, olives, and feta cheese. When the falafel are done, place 3-4 warm falafel on each salad. Add dollops of hummus around each salad (about 1/4 cup per serving). Drizzle the tahini dressing over both salads and serve immediately with extra dressing on the side and warm pita bread if desired. Makes 2 entrée salads Salads and Dressings, 2026-01-11T00:47:00+00:00 https://www.andshecooks2.com/recipes/article/classic-shrimp-scampi https://www.andshecooks2.com/recipes/article/classic-shrimp-scampi#When:00:46:00Z (adapted by Melissa Clark) Ingredients: 1 pound large or extra-large shrimp, shelled (reserve the shells) ¾ cup dry white wine ½ medium shallot, finely chopped 1 tablespoon butter 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced ½ teaspoon kosher salt, or to taste Pinch of crushed red pepper flakes, or to taste Freshly ground black pepper 3 tablespoons chopped Italian parsley Freshly squeezed juice of half a lemon 1/2 teaspoon lemon zest 6-8 ounces linguine pasta Crusty bread, for serving   Directions: In a small saucepan, simmer the reserved shrimp shells in the white wine with the chopped shallot for about 10 minutes. Strain and discard the shells, reserving the enriched wine. Bring a medium pot of water to a boil to cook the pasta, add a big pinch of salt. In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add the enriched wine, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley, lemon juice, and lemon zest. Cook the pasta according to package directions, timing it so the pasta finishes around the same time as the shrimp (the shrimp and sauce will take about 5-8 minutes total). Reserve 1/2 cup pasta cooking water before draining. Add the cooked pasta to the skillet with the shrimp and sauce, tossing to combine. Add pasta water a tablespoon at a time if needed to create a silky sauce that coats the pasta. Serve immediately with crusty bread (and a simple green salad if desired). Makes 2 generous servings Fish and Seafood, Grains and Pasta, 2026-01-11T00:46:00+00:00 https://www.andshecooks2.com/recipes/article/baked-oatmeal-breakfast-bars https://www.andshecooks2.com/recipes/article/baked-oatmeal-breakfast-bars#When:01:26:00Z (adapted by Samantha Seneviratne) Ingredients: 1 cup plain whole-milk yogurt ¾ cup (165 grams) packed brown sugar ½ cup unsweetened applesauce 2 large eggs 2 tablespoons grapeseed or canola oil 1 teaspoon vanilla extract 1¾ cups (161 grams) quick-cooking oats 1 cup (128 grams) all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon kosher salt   Directions: Heat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. In a large bowl, whisk together the yogurt, brown sugar, applesauce, eggs, oil and vanilla. In a small bowl whisk together the flour, cinnamon, baking powder, baking soda and salt. Add the oats and flour mixture to the yogurt/egg mixture. Fold together with a spatula until no dry streaks are visible. Take care not to overmix. Transfer batter to the prepared pan and bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Transfer to a rack to fully cool. Once cool, using a paring knife, separate the two edges without parchment from the pan. Then using the parchment overhang, lift out of the pan and transfer to a cutting board. Cut into 16 pieces with a serrated knife. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. Reheating times- If stored at room temperature: wrap in foil and bake at 325°F for about 10 minutes. If frozen: wrap in foil (no need to thaw first) and bake at 325°F for 15-20 minutes until warmed through. Leftover slices are also delicious toasted in a skillet with butter and sprinkled with flaky sea salt. Makes 16 bars Breads, Pizza, Tarts, 2025-12-24T01:26:00+00:00 https://www.andshecooks2.com/recipes/article/dry-brined-roasted-pork-loin https://www.andshecooks2.com/recipes/article/dry-brined-roasted-pork-loin#When:23:55:00Z Ingredients: For the pork: 2 lb boneless pork loin 1 tablespoon Worcestershire sauce   For the dry brine/rub: 1 tablespoon kosher salt 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried rosemary, crushed 1 teaspoon black pepper, ground 1 teaspoon brown sugar 1/2 teaspoon dried thyme   Directions: Prepare the pork (night before): Pat the pork loin completely dry with paper towels. Rub all over with Worcestershire sauce. Make the rub: In a small bowl, combine salt, paprika, onion powder, garlic powder, rosemary, black pepper, brown sugar, and thyme. Apply the rub: Coat the pork loin completely with the spice mixture, pressing it into the meat. Place on a wire rack set over a rimmed baking sheet. Refrigerate uncovered overnight (or at least 8 hours). Prepare to roast: Remove pork from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 425°F. Roast: Place pork loin (still on rack and pan) in preheated oven. Roast at 425°F for 15 minutes. Reduce temperature to 325°F and continue roasting for 20-45 minutes, until internal temperature reaches 140°F. Rest: Remove from oven and tent loosely with foil. Let rest 10-15 minutes (temperature will rise to 145°F). Slice and serve: Slice into 1/2-inch thick slices and serve. Serves 4-6 Meat, 2025-12-23T23:55:00+00:00 https://www.andshecooks2.com/recipes/article/ham-cheddar-red-pepper-mini-egg-bites https://www.andshecooks2.com/recipes/article/ham-cheddar-red-pepper-mini-egg-bites#When:23:53:00Z Ingredients: 8 large eggs 1/4 cup cottage cheese or cream cheese (2 oz) 1/4 cup milk or heavy cream 1 cup shredded cheddar cheese (4 oz) 3/4 cup diced ham (4 oz) 1/2 cup diced red bell pepper Salt and pepper to taste Cooking spray   Directions: Preheat oven to 325°F. Spray mini muffin tins (for 24 yield) well with cooking spray. Sauté the diced red pepper in a little butter or oil for 3-4 minutes until softened. Let cool slightly. In a blender or bowl, blend/whisk eggs, cottage cheese (or cream cheese), and milk until smooth. Season with a pinch of salt and pepper. Divide ham, cheddar, and red pepper evenly among the mini muffin cups (about 2/3 full). Pour egg mixture over the fillings until cups are about 3/4 full. Bake 12-15 minutes until set and lightly golden on top. They should be firm to the touch. Let cool 5 minutes in the pan, then remove carefully with a small spatula or butter knife. Refrigerate up to 4 days or freeze up to 3 months. Reheat from frozen for 30-45 seconds in microwave. Makes 24 mini egg bites Eggs, 2025-12-23T23:53:00+00:00 https://www.andshecooks2.com/blog/article/wrapped-and-ready https://www.andshecooks2.com/blog/article/wrapped-and-ready#When:18:30:00Z There's something wonderful about having breakfast ready to go when family arrives. No frantic morning cooking, no coordinating schedules around the stove—just grab, heat, and enjoy. These make-ahead breakfast sandwiches have become my secret weapon for visits from our children and those precious grandchildren. While the little ones are still rubbing sleep from their eyes, I can have a hot, satisfying breakfast on the table in minutes. It's the kind of prep that lets you focus on what really matters: those early morning snuggles and unhurried conversations over coffee. But these sandwiches aren't just for hosting. Some of my favorite holiday mornings are the quiet ones—when the house is still, there's time to linger over coffee, and breakfast is as simple as unwrapping foil and pressing a few buttons. Whether you're surrounded by family or savoring solitude, having something this good tucked away in your freezer is its own kind of gift. Here’s my adapted recipe from the New York Times for make-ahead breakfast sandwiches. The recipe can be easily doubled using a 9”x13” baking pan. But I find making a half batch an easier task and they take up less precious real estate in my freezer. I love using Cristal Artisan Sliced Bread from Whole Foods instead of English muffins. They are light and airy and give an elevated feel to a breakfast classic. They are usually in their bakery section. Preheat the oven to 425°F. Peel a half pound of bacon apart and place in an 8x8-inch or 9x9-inch baking pan (preferably metal). Just drop them in, no need to lay them flat or space them evenly. Bake, stirring occasionally with tongs, until browned, 15 to 30 minutes depending on the thickness of the bacon. I like using thicker bacon from the butcher. While the bacon cooks, toast the six English muffins or six portions of bread until lightly toasted (take care not to over toast). Place nine eggs into a blender or in a bowl if using a hand blender. Add one quarter cup heavy cream and generous pinches of salt and pepper. Blend until just combined. Be careful not to overmix. Transfer the cooked bacon to a paper towel-lined plate. Reserve the pan with the bacon fat. Reduce the oven to 300°F. Carefully swirl the bacon fat to grease sides of pan, then pour off all but a couple tablespoons. Give the egg mixture a good stir then pour into the prepared pan. Using scissors, snip a couple tablespoons of chives over the top. And carefully place into the oven. Bake until the eggs are set around edges and slightly wobbly in center, 20 to 30 minutes (take care not to overcook). If making the sandwiches ahead of time, let the egg cool completely. When ready to assemble, run a sturdy spatula around edges of egg, then cut into 6 squares if using a 9”x9” pan or six rectangles if using a 8”x8” pan. The rectangles work perfectly for the artisanal bread because they match the rectangular shape. I like to use freshly sliced American cheese from the deli. It melts to perfection. Stack the egg. Then cheese, and bacon on the toasted bottom halves. Close the sandwiches with the tops. To eat right away, warm in the oven on a baking sheet covered in foil or better yet parchment paper until the cheese melts. To store, tightly wrap sandwiches in heavy-duty foil, pressing out as much air as possible. Refrigerate up to 3 days or freeze up to 1 month. To reheat: unwrap the foil, loosely wrap in a paper towel, and microwave in 30-second intervals until heated through (1-2 minutes if refrigerated, 2-4 minutes if frozen). OR keep wrapped in foil and bake in 350°F oven for 15-20 minutes if refrigerated (25-30 minutes if frozen). With this make ahead breakfast the only thing melting down this holiday season will be the cheese on your sandwich! Ho ho ho   (Photo credit of my two-year-old grandson and Santa: Gabriella Santos Photography) Breads, Pizza, Tarts, Eggs, Breakfast/Brunch, 2025-12-23T18:30:00+00:00