This salad is scrumptious served with grilled meat or poultry. For a vegetarian meal, serve it with grilled vegetables or a meat-free pasta dish.

Orange and Avocado Salad

Yield: 4 to 6 servings

INGREDIENTS

1 small head red leaf lettuce or butter lettuce

3 Navel oranges, peeled, sliced, collecting any juice in the process

2 ripe (but not squishy) avocadoes, pitted, peeled, sliced

1/8 medium red onion, thinly sliced top to bottom

2 tablespoons fresh lemon juice

Coarse salt and freshly ground black pepper to taste

1/3 cup extra-virgin olive oil

Garnish: Marcona almonds

Optional garnish: Pitted green olives

Cook’s notes: To take the sting out of red onion slices, place them in ice water to cover and allow to chill for 15 to 20 minutes; drain and pat dry.

DIRECTIONS

1. Arrange lettuce on small platter. Top with orange slices, avocado slices and red onion slices. In a small bowl, mix any collected orange juice, lemon juice, salt, and pepper. Whisk in olive oil. Drizzle over salad.

2. Garnish with nuts and if you wish, a few pitted green olives. Serve.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Salmon is versatile, easy to find and quick to cook, so it’s no mystery why it makes its way onto so many dinner tables.

While cooking it can be tricky — especially if you want your salmon to be nicely browned on the outside and moist, silky and tender on the inside — there are a couple of important steps to take that can make getting a delicious result almost foolproof.

Start by brining the salmon before cooking it, which solves more than one problem. First, it improves the texture. Giving it a soak in saltwater helps ensure that the salmon has a nice flake but is also ultra-moist. Second, it infuses more flavor into the flesh. Third, it makes the salmon look better by reducing the amount of albumin (aka “the white stuff”) from seeping out of the flesh during the cooking process.

Of course, there are many ways to cook salmon, but I like the roasting method used in this week’s recipe for Pecan-Crusted Honey Mustard Salmon, because it achieves the previously mentioned “browned on the outside, moist on the inside” results.

It starts out in a smoking-hot oven, which kickstarts the browning process, then the heat is immediately turned down to a low temperature to complete the cooking process and preserve the salmon’s moisture.

In this recipe, I’m coating the salmon fillets with a mixture of honey and mustard, along with a crunchy pecan topping, both of which dial up the flavor/texture factors. But you could leave off the pecans or use pesto instead of the honey mustard.

The options are endless, so it’s easy to make this dish your own.

Pecan-Crusted Honey Mustard Salmon

Serves 4.

Crunchy, sweet, salty and savory, this salmon recipe has it all. Oh, and it’s ultra-easy, which is why it’s sure to become your new go-to weeknight dinner. From Meredith Deeds.

• 5 tbsp. kosher salt

• 4 (6- to 8-oz.) skin-on salmon fillets

• 1 tbsp. olive oil

• 2 tbsp. Dijon mustard

• 2 tbsp. honey

• 1/2 c. chopped pecans

• Lemon wedges, for serving

Directions

In a medium bowl, combine 5 tablespoons of salt with 4 cups of water. Stir until salt is dissolved. Place salmon in a bowl or casserole dish and pour the water over the top. The water should cover the salmon. (If necessary, make another batch of saltwater, so you have enough water to submerge the salmon.) Cover the dish and refrigerate it for 15 to 30 minutes.

Preheat oven to 500 degrees.

Thoroughly pat salmon dry with paper towels. Rub fillets evenly with oil and place skin-side down on a rimmed baking sheet. In a small bowl, stir together the mustard and honey. Brush over the top and sides of the salmon fillets. Sprinkle the pecans over the top.

Reduce oven temperature to 275 degrees. Roast until the centers of the thickest part of the fillets are still translucent when cut into with a paring knife or an instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to individual plates or platter. Serve with lemon wedges.

©2024 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

Baklava is just right this time of year, when we’ve eaten our fill of holiday candies and cookies but are still craving something sweet. Chock-full of nuts and laced with aromatics and honey, this iconic pastry of Greece, Turkey and the Balkans is satisfying without being cloying. It’s a treat that’s just as good with morning coffee as it is with a dollop of whipped cream for dessert.

I’m not much of a baker, so I’m always seeking hacks. The other day, I landed on this shortcut recipe for baklava by chef Einat Admony, featured in the 2018 cookbook “Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake.” Instead of being layered in a pan, the pastry is rolled up around the nut filling, then sliced into discs like cinnamon rolls. Drizzled with orange- and cardamom-infused honey syrup, it emerges shatteringly crisp and gooey while the roasty flavor of the nuts shines through.

Though the process may seem time-consuming, it’s really not fussy. I find the repetitive task of brushing the layers of phyllo with butter to be meditative and the results well worth the effort. Plus, baklava is delicious straight from the oven and will taste just fine the next day or even a couple of days after it’s baked.

While any kind of nut will work — pistachios, walnuts, pecans — our locally grown hazelnuts from the American Hazelnut Co. really shine here. They’re smaller than the larger filberts from Oregon or Turkey and have a deeper, more robust flavor. Because they’re roasted before being packaged, there’s no need to toast them to remove the bitter pith before using.

Pinwheel baklava is just as finger-licking sticky and luscious as the traditional version, plus it’s easier to serve.

Baklava Pinwheels

Makes about 24 pieces.

Note: Be sure to fully thaw the phyllo in the refrigerator and to chill the syrup in advance of pouring it on top of the pastry when you pull it hot from the oven. This step allows the baklava to fully absorb all the honeyed goodness. Once the phyllo has thawed, remove any you don’t need for the recipe, reroll, wrap in plastic and refreeze up to 2 months. Find local hazelnuts through the American Hazelnut Co. ( americanhazelnutcompany.com ), a collective of Midwest hazelnut farmers. From Beth Dooley.

For the syrup:

• 1 c. granulated sugar
• 1/2 c. water
• 3 tbsp. honey
• 1 (2-in.) strip orange zest
• 1 whole cardamom pod

For the baklava pinwheels:

• 12 oz. toasted hazelnuts, pistachios, walnuts or pecans
• 1/4 c. powdered sugar
• Generous pinch ground cardamom
• 1/4 tsp. ground cinnamon
• 1/2 lb. (1/2 package) frozen phyllo dough, thawed (see Note)
• 1/2 c. (1 stick) unsalted butter, melted

Directions

To make the syrup: In a saucepan, combine the sugar, water, honey, orange zest and cardamom. Set over low heat and bring to a simmer, stirring until the sugar has dissolved, about 5 to 8 minutes.

Remove from the heat and allow to cool. Pour into an airtight container, cover and refrigerate until chilled, or overnight.

To make the baklava pinwheels: Line a baking sheet with parchment paper.

In a food processor, pulse the nuts with the powdered sugar, cardamom and cinnamon, until ground.

Lay 3 sheets of the phyllo dough on a flat surface, stacked on top of one another, with one of the short sides close to you. As you work, cover the remaining sheets with a damp kitchen towel to keep them from drying out.

Generously brush the top layer of phyllo with butter. Spread some of the nut mixture on the phyllo and pack it down. Roll the 3 phyllo sheets together away from you to form a log. Repeat with the remaining phyllo dough and nut mixture. Place the rolls seam-side down on a baking sheet or flat pan and place in the freezer for about 12 minutes; this makes them easier to cut.

Preheat the oven to 350 degrees. Remove phyllo logs from the freezer. Set the rolls on a cutting board; using a serrated knife, cut them into 2-inch slices. Arrange the slices cut-side up and spaced apart on the parchment-lined baking sheet. Bake until golden brown, about 30 minutes.

Remove from the oven and while still warm, transfer the baklava and arrange cut-side up, snugly, in a serving dish. Discard the orange zest and cardamom pod from the syrup and pour over the baklava. Allow to cool completely before serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to 1 month.

____

Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.

©2024 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

I used the vibrant flavors of Creole cooking to create this easy vegetarian dinner. Louisiana creole cooking is a fusion of Spanish, French and African cuisines. Onions, celery, green bell pepper, tomatoes and hot pepper seasoning are the basic ingredients.

The heat is up to you. The amount of cayenne pepper in the recipe gives a mild zing to the sauce. If you like a spicier kick, add more, or serve hot pepper sauce at the table. Dried thyme and oregano are used in the sauce. A secret to bringing out the flavor of these spices is to cook them in the oil with the onion and other vegetables.

HELPFUL HINTS:

Six garlic cloves can be used instead of minced garlic.

Black Beans can be used instead of red beans.

Make sure your ground thyme and oregano are less than 6 months old for best flavor.

COUNTDOWN:

Microwave rice and set aside.

Prepare the ingredients.

Make Creole.

SHOPPING LIST

To buy: 1 package microwaveable brown rice, 1 green bell pepper, 1 bunch celery, 1 jar minced garlic, 1 bottle dried thyme, 1 bottle dried oregano,1 bottle cayenne pepper, 1 large can reduced sodium diced tomatoes, 1 bottle Worcestershire sauce and 1 can red kidney beans.

Staples: Canola oil, onion, salt and black peppercorns.

Vegetable Creole

Recipe by Linda Gassenheimer

1 package microwaveable brown rice (to make 1 1/2 cups cooked)

1 tablespoon canola oil

1 cup sliced onion

1 cup sliced green bell pepper

1/2 cup sliced celery

3 teaspoons minced garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

2 cups canned reduced sodium diced tomatoes

1 tablespoon Worcestershire sauce

1 cup rinsed and drained red kidney beans

1/8 teaspoon cayenne pepper

Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1 1/2-cups and reserve the remaining rice for another meal. Divide rice between two dinner plates. Heat oil in a medium-size nonstick skillet over medium-high heat. Add the onion, green bell pepper, celery, garlic dried thyme and dried oregano to the skillet. Saute 7 to 8 minutes until vegetables soften, stirring occasionally. Stir in the tomatoes, Worcestershire sauce, red kidney beans and cayenne pepper. Add salt and pepper to taste. Cook 3 to 4 minutes. Serve with the rice.

Yield 2 servings.

Per serving: 510 calories (19 percent from fat), 10.6 g fat (1.3 g saturated, 5.0 g monounsaturated), no cholesterol, 18.6 g protein, 90.0 g carbohydrates, 17.6 g fiber, 173 mg sodium.

(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)

©2024 Tribune Content Agency, LLC

In this easy-to-prepare soup I’ve used carrots and celery because I always have those vegetables on hand for an emergency meal. Feel free to change up the vegetables, using snow peas, quartered baby bok chop, or sliced shiitake mushrooms.

Easy Potsticker Soup

Yield: 4 servings

INGREDIENTS

2 tablespoons vegetable oil or olive oil

5 green onions, root end removed, thinly sliced crosswise, separate white and light green slices from dark stalk slices, divided use

2 medium carrots, peeled, cut into 3/8-inch dice

2 medium celery stalks, cut into thin crosswise slices, see cook’s notes

2 teaspoons grated fresh ginger

1/4 teaspoon dried red pepper flakes

6 cups chicken broth

12 storebought frozen potstickers (Asian style dumplings)

2 tablespoons soy sauce

2 teaspoons fresh lime juice, plus more if needed

Optional garnish: 2 tablespoon chopped fresh cilantro

Cook’s notes: If celery stalks are large, cut them in half lengthwise, and then cut into crosswise slices.

DIRECTIONS

1. On medium-high heat, heat oil. Add white and light green onion slices, carrots, and celery. Cook 2 minutes, stirring occasionally. Lower heat to medium and add ginger and red pepper flakes. Stir to combine and cook 1 to 2 minutes. Add broth and turn heat to high. Bring to a boil.

2. Add frozen potstickers and reduce heat to medium or medium-low and maintain a simmer for 10 to 15 minutes until potstickers are cooked through. Remove from heat and stir in soy sauce and lime juice. Taste the broth; if it needs more lime juice, add a smidgen and taste again.

3. Ladle into 4 bowls and top with sliced dark green onion stalks. Add a little chopped fresh cilantro if you like. Serve.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

By the first week of January, I’m ready for a break from all the heavy, rich foods of the holiday season and find myself craving meals with light and clean flavors. Chicken soup fills the bill perfectly.

While most years I like to experiment with those flavors, this year I think I’ll stick to the classic version, with tender chicken and vegetables swimming in a thyme-scented broth. Instead, I’ll experiment with the technique.

Making chicken soup should be an easy task. Sauté onions, along with carrots and celery. Add a whole chicken and fresh or dried herbs and cover with water and simmer slowly until the chicken is fall-apart tender and the broth has sapped all the flavor out of the meat, bones and skin. It’s not a difficult process, but it does take a few hours to do it properly.

I was later than most to see the benefits of the Instant Pot, but over the past few years, I find myself reaching for it often to tackle things like making my own yogurt, or perfectly cooked rice at the push of a button. One of the things I think it does best, though, is broth.

Its pressure-cooking ability makes deeply flavorful, homemade broth a breeze. Why? The pressure cooker works by creating a sealed chamber, which allows steam to build as the contents are heated. As the steam builds, the pressure in the cooker increases. This pressure extracts flavor from the chicken and vegetables much more rapidly, and quickly converts collagen-rich connective tissue into gelatin, which gives the broth more body and a nice mouthfeel.

While I often use it just to make chicken broth, a lovely chicken noodle soup is also easy to achieve. The process is essentially the same, except I use a whole chicken for the soup to ensure lots of tender shreds of meat, instead of the chicken wings and backs I typically use for broth.

If I’m serving all the soup right away, I will cook the noodles with the broth in the Instant Pot. If I know I’ll have leftovers, I cook the noodles in a separate pot on the stove and store them separately from the soup. This avoids the inevitably mushy noodles, which happens when they continue to soak up broth as soup sits in the fridge.

So Happy New Year, and may the coming year be filled with joy — and soup.

Instant Pot Chicken Noodle Soup

Serves 8.

Chicken soup is the perfect candidate for the Instant Pot because it extracts a lot of flavor from a whole chicken in a short amount of time. If you aren’t planning on serving all of the soup right away, cook the noodles according to their package directions, toss in a little oil and refrigerate separately from the soup. This will keep them from absorbing too much broth and getting mushy. From Meredith Deeds.

Ingredients

• 1 tbsp. vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 3/4 tsp. dried thyme
• 8 c. water
• 4 medium carrots, peeled and sliced 1/2-in. thick
• 2 medium ribs celery, sliced 1/2-in. thick
• 1 bay leaf
• 1 tbsp. soy sauce
• 2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. turmeric, optional
• 1 (3- to 4-lb.) chicken, or an equivalent mix of bone-in thighs, legs, or breast meat
• 6 oz. uncooked extra-wide egg noodles
• 1/4 c. finely chopped fresh parsley

Directions

On 6-quart Instant Pot, select SAUTE; set to high. Heat oil in insert. Add onion and cook, stirring, until softened, about 5 minutes. Stir in garlic and thyme and cook, stirring, for 30 seconds. Select CANCEL.

Add in water, carrots, celery, bay leaf, soy sauce, salt, pepper and turmeric, scraping up any browned bits. Place the chicken, breast side up, in pot.

Secure lid; set pressure valve to SEALING. Select PRESSURE COOK; cook on high for 20 minutes. Select CANCEL. Let stand 15 minutes; set pressure valve to VENTING to quick-release any remaining pressure.

Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. Meanwhile, using a large spoon, skim excess fat from surface of soup. Discard bay leaf. Select SAUTE; set to high. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. Select CANCEL. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.

____

Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram ­at @meredithdeeds.

©2024 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

Many of us start a new year by promising ourselves we’ll do better — save more money, perhaps, or lose those extra pounds by starting an exercise program.

During the festive holiday season, eating healthier is also typically high on the list of New Year’s resolutions.

Giving up alcohol after the excesses of December — a popular trend known as Dry or Damp January — is often a simple first step since it’s easy to find other ways to hydrate. (Really!) It’s everything else you put on the table at mealtime that can be vexing.

We all know we should eat more vegetables, for example, but it often can be difficult to work the four or five portions a day the USDA recommends for adults into a daily diet if you’re not a huge salad eater. Two to three servings of fish a week can also seem challenging if you don’t count frozen fish sticks, which when breaded and fried are high in both sodium and calories.

Occasionally eating more plant-based protein and fewer animal products is also better for both our and our planet’s health, and after all the sweets America as a whole consumes between Thanksgiving and New Year’s, goodness knows a little less sugar wouldn’t hurt.

To give you a gentle push in the right direction, we’ve assembled a few good-for-you recipes to add to your weekly rotation. All are easy and inexpensive to prepare and will appeal to kids as well as adults. They include a vegetable lasagna packed with pepper, zucchini and fresh spinach; a foolproof baked salmon burger that gets a bright and zesty punch of flavor from fresh ginger, miso and pineapple; and a crispy rice salad topped with lightly fried tofu, a versatile protein powerhouse that’s cholesterol free and rich in calcium.

And for those times when you need a sweet snack or bit of dessert to release endorphins, those chemicals that make us feel good? A low-sugar chocolate chip cookie sweetened with mashed banana should hit the spot.

Vegetable Lasagna

PG tested

This baked pasty dish is both wonderfully cheesy and extremely fresh tasting. The original recipe calls for roasting the veggies before layering them with ricotta and marinara sauce, but I hurried the process along by browning them in a pan with a little olive oil. If you’re using jarred sauce instead of homemade, make sure it’s good quality with no added sugars (I used Rao’s).

For lasagna

Extra-virgin olive oil, for pan

8 ounces cremini mushrooms, stemmed and quartered

1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces

1 1/2 cups green or yellow zucchini squash (or mixed), cut into chunks

1/2 medium red onion, cut into 1/2 -inch pieces

Sea salt and freshly ground black pepper

12 lasagna noodles

24-ounce jar marinara sauce

6 ounce fresh spinach leaves, washed and destemmed

For filling

15-ounce container milk ricotta cheese

2 garlic cloves, minced

Zest of 1 lemon

1 teaspoon sea salt

Freshly ground black pepper

For topping

2 cups grated low-moisture, part-skim mozzarella cheese

1/2 cup grated pecorino cheese

Fresh basil leaves or chopped fresh parsley, for garnish

Preheat the oven to 400 degrees. Oil a 9- by- 13-inch baking dish.

In large saute pan, heat a generous tablespoon oil over medium heat. Add mushrooms, red pepper, zucchini and onion to pan, season with salt and pepper and cook until tender and browned around the edges, about 15 minutes.

Meanwhile, cook the noodles in a large pot of boiling salted water to a boil according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.

Make the ricotta filling: In a large bowl, stir together the ricotta, garlic, lemon zest, salt and several grinds of pepper.

Assemble the lasagna. Spread 1 cup of the marinara sauce at the bottom of the prepared baking dish. Top with a layer of noodles, followed by half the ricotta mixture. Spread the ricotta in an even layer, then arrange half the spinach leaves evenly on top. Top with half the vegetables and dot with 2/3 cup of the remaining marinara sauce.

Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables and another 2/3 cup sauce. Top with the remaining noodles.

Spread the remaining 2/3 cup marinara over the pasta, then evenly sprinkle with the mozzarella and pecorino cheeses. Bake in the 400 degree oven for 30 minutes, or until the cheese is browned and bubbling.

Let stand for 20 minutes before garnishing with fresh basil or parsley, slicing, and serving.

Serves 8.

— adapted from loveandlemons.com

Ginger Pineapple Salmon Burger

PG tested

Everyone knows they should eat more fish on a weekly basis, and one of the healthiest choices is salmon. This fairly simple preparation involves turning fresh fillets into patties that work just as well on top of a salad as they do tucked into a bun or sandwich. Fresh ginger, Dijon mustard, peach jam and a splash of hot sauce add a slightly tangy-sweet flavor. I used packaged pre-cooked brown rice to speed things along.

1/3 cup chopped cilantro

1/4 cup roughly chopped green onions (light and green parts)

3 garlic cloves

1-inch piece fresh ginger, peeled and roughly chopped

2 tablespoons Dijon mustard

2 tablespoons peach jam

1 teaspoon hot sauce

1/2 teaspoon chili powder

1 teaspoon miso paste

1 pound skinless salmon fillet, cut into 1-inch pieces

1/2 cup ground flax seeds

1/2 cup pineapple, diced small

1/2 cup cooked short-grain brown rice, cooled

Sea salt to taste

Vegetable cooking spray

For sauce

2 tablespoons miso paste

Juice and zest of 1 lime

1/4 cup warm water

Handful of mixed greens, for serving

6 toasted buns, for serving

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

In bowl of food processor, pulse cilantro, green onions, garlic, ginger, mustard, peach jam, hot sauce, chili powder and miso paste until finely chopped and almost like a paste.

Add salmon and pulse until roughly chopped (be sure the fish isn’t too finely ground).

Transfer salmon mixture to large bowl and gently fold in flaxseed, pineapple and brown rice. Season with salt. Form into six patties, place on prepared baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Remove the patties from fridge and spray tops with vegetable oil, Bake for 20-25 minutes, flipping halfway through, until golden brown, opaque and cooked through.

Make sauce. In a small bowl, whisk together the miso paste, sesame oil, lime juice and zest and warm water until smooth.

Place a salmon patty on top of each bun, drizzle with sauce and serve immediately

Serves 6.

— adapted from “Running on Veggies” by Lottie Bildirici.

Crispy rice salad with tofu

PG tested

This protein-rich salad combines lightly fried tofu with crispy rice and fresh spinach tossed in a zesty soy sauce-based marinade. It’s both economical and incredibly tasty, and can be made on the fly.

1 1/2 cups cooked long-grain white rice

4 tablespoons coconut oil, divided

1 red bell pepper, diced

1 shallot, diced

1 clove garlic, minced

Neutral oil, such as vegetable or grapeseed, for drizzling

3 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

2 green onions, sliced

3 tablespoons chopped peanuts

1 bunch fresh spinach, stems removed, torn into bite-sized pieces

Handful fresh cilantro, chopped

Lime wedges, for garnish

Place cooked rice in a large bowl.

Heat a large skillet (that has a lid) over medium heat. Add 2 tablespoons of coconut oil. Add the peppers and shallots and cook until softened, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Transfer veggies to the bowl with the rice. Stir together.

Cut block of tofu into thirds crosswise, then cut each piece crosswise again, and then into 1/2 -inch pieces. Pat dry with paper towels.

Heat remaining 2 tablespoons coconut oil in a large nonstick skillet over medium-high. When oil is shimmering and easily slides across surface of pan, carefully add tofu in a single layer and cook, undisturbed, until golden brown underneath, about 4-5 minutes. Flip each piece over and continue to cook until browned on second side, another 4 minutes. Transfer tofu to a plate, leaving oil in pan.

Place the skillet back over medium-high heat. (If pan looks too dry for frying, add a little more oil.) Add half the rice mixture, pressing down firmly with a spatula, and leave to cook for 4-5 minutes, until a golden crispy crust has formed on the bottom.

Drizzle the top of the rice with a little neutral oil. Using a spatula, break rice into large pieces and flip over, cooking the other side of the rice for 3-5 minutes until crispy. When ready, remove the first batch of crispy rice from the pan and repeat with the remaining rice.

In a bowl, whisk together the soy sauce, rice vinegar and sesame oil. Divide spinach among two bowls.

To serve, divide rice between bowls, toss gently and and drizzle with the soy sauce mixture. Top with fried tofu, green onions, peanuts and cilantro. Squeeze a little lime juice on top and serve.

— Gretchen McKay, Post-Gazette

Banana Chocolate Chip Cookies

PG tested

Don’t know what to do with those overripe bananas? These guilt-free, low-sugar treats are a cookie version of banana bread.

1 cup white whole wheat flour

3/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 tablespoons coconut oil or butter, melted

1 teaspoon vanilla

1/4 cup mashed ripe banana (about 1/2 small)

1 tablespoon milk

1/3 cup brown sugar

3 tablespoons semi-sweet chocolate chips, chopped

In medium bowl, whisk together flour, baking powder, cinnamon and salt. In separate bowl, stir together coconut oil or butter, vanilla, banana and milk. Stir in milk and chocolate chip bits.

Add flour mixture, stirring just until incorporated. (It will be sticky.) Chill dough for 15 minutes.

Preheat oven to 350 degrees and line a baking sheet with parchment.

Drop cookie dough by the teaspoons onto the prepared sheet, and flatten with your fingers or a spatula. (The batter will not melt.)

Bake in hot oven for 10-12 minutes. (The centers should still feel a little soft and underdone.) Let rest on cookie sheet for a few minutes, then transfer to a wire rack to cool completely.

Makes about 15 cookies.

— adapted from amyshealthybaking.com

___

©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

See my recent travel feature (bit.ly/new-orleans-travel-nh) for my take on that heritage.

The country’s most creative chefs are drawn to New Orleans, so unusual dishes and great restaurant dining abound. Mardi Gras, the annual carnival, has begun, with boundless revelry day into night, punctuated by parades that continue until Feb. 13. That is Fat Tuesday, the day before the beginning of Lent and the march toward Easter on March 31.

A highlight of my recent visit was a morning spent at the New Orleans School of Cooking, where lore and legends of the past were incorporated into classic recipes. Family-owned since 1980, the school offers classes in several teaching kitchens with a staff of 15 chefs. It was founded by Joe Cahn, who developed classes with Paul Prudhomme, the chef associated with the city’s Commander’s Palace and who put Cajun food on the map.

Spice mixes created by Cahn are available at nosoc.com, as well as from the retail culinary shop adjoining the school at 524 St. Louis St., at the edge of the French Quarter.

Among the ingredients available there is filé a powdered mixture of young sassafras leaves used to thicken and flavor gumbo and other typical dishes. To me, it’s a floral scent a bit like Juicy Fruit gum but with an earthy flavor similar to that of thyme and savory. Its use in New Orleans cooking came from the North American Indians. You will probably need to buy it online for authentic gumbo. At the school, filé was passed to those around the table for sprinkling on their bowls of gumbo.

Chef Cindy Miller told us that many dishes are prepared “au pif,” French slang for cooking by smell. (It’s pronounced “oh peef,”) An experienced cook employs the nose to determine if onions are caramelizing or burning, if sliced nuts browning in the oven are on the verge of burning, if it’s too late to save the bacon or if the oil is too hot for adding garlic.

“Au pif” well blended with patience is another key ingredient.

Although many of us have banned lard from our kitchens, it’s the preferred fat for creating a roux. A roux must be browned with constant stirring over heat before the vegetables are added to it for a proper gumbo. It takes a lot of stirring and some time to make a perfect roux —– the basis for gumbo.

Gumbo was a dish brought from Africa, and the word is derived from the West African “ki ngombo” for “okra.” West Africans used okra as a thickener in their version of the dish.

Pecans ripen in November in the South, and that’s the best time to make pralines, she said. They keep nicely for a few weeks when sealed in an airtight tin and make a great gift. Humidity is the enemy of making pralines, so making them on a cool and dry winter day is ideal.

Recipes

Jambalaya

(Makes 12 servings)

Ingredients

¼ cup oil

1-½ pounds smoked sausage, sliced

4 cups onions diced

2 cups celery, diced

2 cups green bell peppers,diced

1 Tablespoon garlic, minced

1-½ pounds shrimp, shelled and deveined

5 cups stock

3 heaping Tablespoons Joe’s Stuff seasoning

4 cups long grain rice

2 cups green onions, sliced

Instructions

In a large pot over medium heat add oil and brown sausage.

Avoid stirring to allow the sausage to stick and brown in the pan.

Remove the sausage, leaving drippings in the pan.

Saute onions, celery, garlic and green bell pepper in drippings to tenderness desired.

Return sausage to pan then add the shrimp.

Add stock and Joe’s Stuff seasoning and bring to a boil. Add rice, stir together and return to boil.

Stir again and remove pot from heat and cover. Let rest for 25 minutes.

Remove cover and quickly turn rice from top to bottom completely.Add green onions and serve.

Gumbo

(Makes 5 to 6 servings)

Ingredients

¼ pound lard

¼ cup flour

½ cup andouille sausage, sliced

1 cup onions, diced

½ cup celery, diced

¼ cup green pepper, diced

1 Tablespoon garlic, minced

1 cup chicken cut up or deboned

4 cups chicken stock

1 Tablespoon dried sliced garlic

Joe’s Stuff seasoning, to taste

½ cup green onions, sliced

Filé

Instructions

In a small skillet over medium heat, melt lard and and flour a little at a time, stirring constantly to make a roux.

Once nicely browned, stir in half the onions, celery and green bell pepper.

In a large pot, cook sausage over medium-high heat, allowing it to stick to the bottom of the pan.

Once browned on both sides, add chicken and continue to cook.

Remove from the pot.

Add the remaining onions, celery and green bell peppers to the pot and saute.

Add garlic and cook until vegetables reach desired tenderness.

Return chicken and sausage to the pot.

Deglaze the pot with stock, scraping the bottom to remove anything stuck.

Add remaining stock and bring to a boil.

Once the stock comes to a boil, slowly add the roux to the pot.

Whisk constantly to incorporate the roux completely.

Once the roux is incorporated, allow the stock to return to a boil.

Reduce heat to simmer and cook for an hour or more.

Add Joe’s Stuff and sliced garlic to taste.

Continue to simmer until you can’t wait any longer.

Serve gumbo over rice or without rice and accompanied by French bread.

Place filé on the table for individuals to add to their gumbo if they wish. one-fourth to one-half teaspoon per serving is recommended.

Pralines

(Makes up to 50 servings)

Ingredients

1-½ cups granulated sugar

½ cup light brown sugar, packed

½ cup milk

1-½ cup pecans (See below to roast them)

1 teaspoon vanilla

Instructions

Combine all ingredients in a medium saucepan and bring to a boil, mixing to achieve a “soft ball” stage. (A soft ball stage is reached when the mixture is 238 to 240 degrees and a small bit added to a cup of cold water forms into a soft ball.)

Remove from heat.

Stir constantly until the mixture becomes creamy and cloudy. Pecans should stay suspended in the mixture.

Spoon out spoonfuls on buttered parchment paper or waxed paper. When using waxed paper be sure to buffer with newspaper underneath, as hot wax will transfer to what’s underneath.

Let cool.

To roast pecans before mixing, bake them on a sheet pan at 275 degrees for 20 to 25 minutes until lightly browned and fragrant.

Cool.

May be stored in an airtight container for two weeks.

— Recipes courtesy of New Orleans School of Cooking

New Orleans School of Cooking

Where: 524 St Louis St.

Info: NOSOC.com

Classes: Available starting at about $40; Reservations are required.

Other stories from this trip: bit.ly/miss-river-cruise-nh, bit.ly/cruise-recipes-nh and bit.ly/hot-choc-24-nh.

Manicotti, a large, ridged, tubed pasta, is typically stuffed with either a ricotta or meat filling, covered in red sauce and more cheese and baked until bubbly. It’s a seriously satisfying dish that hits all the comforting notes you’d expect in a baked pasta.

While the traditional version of this iconic Italian dish is one of my all-time favorites, I think I might like this flavorful, ultra-creamy chicken and spinach version even better.

Using whole-fat cottage cheese gives the filling a smoother, creamier texture with none of the graininess you sometimes find with ricotta. And, of course, adding a splash of cream to the marinara sauce dials up the level of luxuriousness.

While it’s not difficult to use a small spoon to stuff the pasta tubes, I find that the job is even easier with a large plastic piping bag, like the ones you would use for cake or pastry decorating bag. I just cut a hole slightly smaller than the opening of the pasta tube and pipe the filling inside. Because the pasta shells are slightly undercooked, they aren’t completely limp, which also makes them easier to fill.

Other timesaving options also can be employed in the making of this dish. There’s no need to cook your own chicken, as shredded rotisserie chicken works just fine; same with store-bought marinara sauce if you don’t have any homemade sauce on hand.

I like to serve this cheesy baked pasta with a green salad, a bottle of Italian red wine and perhaps some garlic bread, although this dish is so hearty that you don’t really need it.

Creamy Chicken and Spinach Manicotti

Serves 6.

Using cottage cheese in the filling rather than the more traditional ricotta gives this deeply satisfying stuffed pasta dish an extra creaminess. From Meredith Deeds.

• 1 (8 oz.) box manicotti shells (14 shells)
• 3 1/2 c. marinara sauce (homemade or store-bought), warmed, divided
• 1/2 c. heavy cream
• 2 1/2 c. shredded mozzarella cheese, divided
• 2 c. shredded cooked chicken
• 1 (16-oz.) container 4% cottage cheese
• 1 (10-oz.) pkg. frozen chopped spinach, thawed, drained, squeezed dry
• 1/2 c. shredded Parmesan cheese, plus more for garnish
• 1/4 c. chopped fresh basil
• 1/4 tsp. crushed red pepper flakes
• 2 cloves garlic, finely chopped
• 1 egg, slightly beaten

Directions

Preheat oven to 375 degrees. Cook manicotti in a large pot of boiling salted water for 5 to 6 minutes until almost al dente, but still slightly stiff. Transfer to a colander, rinse with cool water and drain well.

In a large measuring cup, combine 2 cups marinara sauce and cream. Set aside.

In a large bowl combine 2 cups of the mozzarella cheese, chicken, cottage cheese, spinach, Parmesan cheese, basil, pepper flakes, garlic and egg.

Spray a 9-by-13-inch (3-quart) baking dish with cooking spray. Spread 1 cup of the creamy marinara sauce in bottom of baking dish. Spoon (or use a pastry piping bag) the chicken and spinach filling into the manicotti shells and place in the baking dish. Spoon remaining 1 1/2 cups of the creamy marinara sauce over the top.

Sprinkle remaining 1/2 cup mozzarella cheese on top.

Cover tightly with foil; bake 25 minutes. Uncover; bake another 15 to 20 minutes longer or until edges of pan are bubbling. Let sit for 10 minutes. Garnish with more Parmesan and serve with the remaining marinara sauce on the side.

____

Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram ­at @meredithdeeds.

©2023 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

Until last year I had generally resisted non-alcoholic beverages. Not because I’m opposed to sobriety, but because I’m a beer drinker. The vast majority of N/A beers I’ve tried lack body or carbonation, or taste unappealing. I’d rather go for sparkling water with citrus to quench my thirst.

But over the summer I got sick and needed powerful antibiotics that required me to stop drinking for two weeks. Not even mouthwash with trace amounts of alcohol in it, the doctor said. So I parlayed that into a sober month because why the heck not?

It had been a while since I’d cut out booze; after all, I’m a writer who specializes in beverages, and my husband owns a restaurant and whiskey bar. I quickly realized I was feeling empty handed and thirsty – oh so freaking thirsty.

Luckily, hubby was testing recipes for a new non-alcoholic cocktail menu, and I learned you don’t have to sacrifice satisfaction or refreshment when drinking an N/A beverage. His secret ingredient: A tangy vinegar shrub to deepen the drink’s complexity. You wouldn’t even know the booze was missing.

I am, of course, late to the movement as the category has been growing in recent years. Between August 2021 and August 2022, consumers spent $395 million on packaged non-alcoholic drinks, a year-over-year increase of nearly 21%, according to Nielsen. And that doesn’t account for on-premise sales at bars and restaurants.

In that time, more than 70 unique N/A products entered the market, the market research firm said. Most of those were beers, but I also recently tried a sparkling wine that was good enough to fool the best palates. (Or mine at least.)

To celebrate Dry January, here are three non-alcoholic beverages I have tried and can offer with confidence you’ll enjoy them.

Fre Sparkling Brut

Fans of dry and crisp wines won’t be disappointed by Fre’s Sparkling Brut, made in California by Sutter Home. I was first introduced to this wine at a baby shower, where many moms-to-be were gleefully enjoying it by the glass.

To make its wines, Fre follows the traditional fermentation processes and then removes the alcohol using “spinning cone technology,” which it says evaporates the alcohol while maintaining the integrity of the wine.

The Sparkling Brut is fizzy and flavorful with a tongue-clicking dry finish. I can’t speak for the company’s other offerings, but I’d be willing to try them based on this one. frewines.com

Strawberry Aperitif Spritz

Looking to mix up mocktails at home? Consider adding a shrub to your bar.

Shrubs, also known as drinking vinegars, combine fruit, sugar and acid into tart and tangy flavoring agents that offer a bite akin to alcohol. They’re easy to make or many companies sell pre-made ones, depending on your preference.

This cocktail specifically also leverages Giffard Aperitif (or Giffard Bitter) syrup, a booze-free substitute for bitter liqueurs like Campari.

Make the drink by combining 2 ounces of Giffard Aperitif/Bitter, ¾ ounces of a strawberry-basil shrub, and 1 ounce of orange juice into a wine glass over ice and top with 4 ounces of soda water. Garnish with a dried orange wheel or slice of fresh orange.

Grüvi Golden Lager

Of the N/A beers I’ve tried, Denver-based Grüvi makes one I would return to. While not overly flavorful or exciting, the Golden Lager is well-balanced and well-carbonated. But don’t just take my word for it. Judges awarded this beer a gold medal in the non-alcoholic category at the 2022 World Beer Cup. getgruvi.com