Cooking with Nat

Made a Open-Faced Chicken Souvlaki Pita with an Avocado, Tomato and Arugula Salad with a Cilantro Vinaigrette.


Open-Faced Chicken Souvlaki Pitas


1 tbsp butter

2 cloves garlic, minced

1 onion, halved and thinly sliced

1 tsp dried oregano

salt and pepper

1lb. boneless skinless chicken, cut into 1-inch pieces.

2 tbsp all-purpose flour

1 1/2 cups milk

Grated zest of 1 lemon

Four 6-inch whole wheat pitas

1 cup diced english cucumber

1/2 cup plain yogourt

2 tomatoes, chopped



1. In a large skillet, melt butterover medium-high heat. Add garlic, onion, oregano, 1/2 tsp salt and 1/4tsp pepper and sauce for about 3 minor until softened and starting to brown. Add chicken and sauce for about 5mins or until lightly browned.

2.Whisk flour into milk and whisk into skillet ; stir in lemon zest. Cook stirring often, for about 5mins. or until sauce is thickened and chickens no longer pink. inside. Season to taste with salt and pepper.

3. Meanwhile, toast or heat pitas. In a bowl, combine cucumber and yogurt. Spoon chicken and sauce on top of pittas, dollop with cucumber yogurt and sprinkle with tomatoes.


Avocado, Tomato and Arugula Salad with Cilantro Vinaigrette


2 TBS finely chopped cilantro
2 TBS olive oil
1½ TBS Balsamic vinegar
2 tsp sugar
2 TBS water
½ tsp salt
½ tsp black pepper
2 to 3 cups baby arugula
1 medium size tomato, chopped
1 avocado, peeled, pitted and chopped
3 TBS shredded Parmesan cheese
Salt, to taste if necessary


In a small bowl, whisk together the cilantro, oil, vinegar, sugar, water, salt and pepper. Set aside.
Toss together the arugula, tomato and avocado.
Mix together with dressing.
Top with Parmesan cheese. Season with extra salt if necessary.



Made a Strawberry, Raspberry & Toasted Coconut Crumble

Ingredients for the pastry dough:

2 1/2 cups all-purpose flour

1 tsp kosher salt

1 1/2 tsp sugar

1 cup frozen unsalted butter

3/4 cold water

1 tbsp lemon juice



1. Combine flour, salt and sugar in a large bowl. Working with 1 stick of butter at a time, coarsely grate into flour mixture. Toss to coat, then repeat until all the butter has been incorporated.

2. Combine water and lemon juice. Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball ( you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Wrap in plastic, and flatten into rectangular disc. Chill for 2 hours or overnight.


Filling Ingredients:

3 1/2 cups strawberries, hulled and halved

3 1/2 cups raspberries

1 tbs lemon juice

1/2 cup of sugar

1/4 tsp of salt

2/3 cup of starch


Topping Ingredients:

1 cup all purpose flour

1/2 cup unsalted butter, cut into pieces

2/3 cup packed light brown sugar

1/2 tsp salt

1 cup shredded toasted sweetened coconut



1. Preheat oven to 400F

2. Line a 13x9-inch rimmed baking dish with parchment paper. Roll Pastry out on a lightly floured surface into a rectangle. Fit pastry into prepared baking dish. You want to have a 3/4 inches on all sides. Moisten pastry edge with a little water and fold over to create a pastry lip that stands slightly above the edge of the pan. Squeeze pastry edge all around to seal. Chill while making filling and topping.

3. Combine strawberries, raspberries, lemon juice, sugar and salt in a bowl, and stir gently to mix. Let stand 10minutes or until sugar has dissolved and fruit looks juicy.

4. Combine flour, butter brown sugar and salt in a bowl of a food processor and process until all flour has been absorbed and mixture looks like cookie dough. Add coconut and process until incorporated.

5. Add starch to to fruit mixture and stir gently until it coats the fruit and is completely moistened. Spread fruit and any juices into prepared pastry crust in an even layer. Break crumble topping into large and small chunks and sprinkle all over fruit layer.

6. Bake in the lower third of oven for 50minutes or until fruit juices are bubbling and thickened, and until pastry and crumble are golden and cooked through.



Made a Hearty Tuscan Soup


1 tbsp olive oil

1 onion, chopped

1 garlic clove, minced

3 cups low-sodium chicken broth

1 cup water

1 can navy beans, drained and rinsed

1/2 can diced tomatoes

2 cups packed chopped kale

2 cups homemade or store bought croutons

1/2 cup chopped fresh basil

1/2 cup grated parmesan



Heat a large pot over medium. Add oil, then onion and garlic. Cook stirring occasionally, for 3 mins. Add broth, water beans and tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered for 10mins. Stir in Kale and continue simmering until kale is just tender,about 5mins.

ladle soup into 4 bowls. sprinkle with croutons, basil and parmesan.


My Pumpkin Chocolate Chip Squares were a hit this Thanksgiving


1 cup butter

1 cup pumpkin puree

1/2 cup brown sugar

2 eggs

2 tsp. Vanilla

2 3/4 cup of flour

1 tsp. baking powder

1 tsp. salt

1/2 tsp baking soda

1/2 cup chocolate chips



Melt butter. Add brown sugar, vanilla, egg and pumpkin puree. Mix until fully combined. Add dry ingredients gradually. Mix well. Pour into greased 9x9 pan. Sprinkle with chocolate chips. Bake at 350F for 25mins.


Made #Pasta with #BladeRoast and #TreStella #Mozzerella


1 tbsp butter

3 1/2lb beef blade roast

1 large onion coarsely chopped

2 cloves garlic, chopped

1 bay leaf

1tsp fried thyme

pinch of ground cinnamon

pinch of ground cloves

Salt and pepper

4 cups whole wheat fusilli pasta

1 cap carrots, peeled and thinly sliced

3 stalks celery, thinly sliced

1 zucchini, grated

1 cup frozen green peas

1 ball Tre Stella Mozzarella grated



1. Preheat oven to 325F

2. In a large deep, oven safe skillet, melt butter over high heat and sear blade roost for 3-4 mins on each side. Add onion and Garlic and cook for 2 mins.

3. Cover with 5 cups of water, add herbs and spices and season with salt and pepper.

4.Bring to a boil, cover and continue cooking in the oven for 2 hours.

5. Remove beef from broth. Let cool until until lukewarm, then debone and shred meat. Discard access fat.

6. Put skillet back on burner and bring broth to a boil.

7. Cook fusilli in broth according to package instructions, adding vegetables 3mins. before end of cooking time.

8. Stir in shredded beef and cover with mozzarella.

9. Brown in the oven then serve.


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