Author Archives: Ben Eberle

Calabrian Shrimp And Orzo

Ingredients 10 oz peeled shrimp 4 oz orzo pasta 2 cloves garlic, roughly chopped 1 zucchini, halved lengthwise and sliced crosswise 1 1/2 tsps chili paste (Calabrian if you have it) 2 Tbsps creme fraiche 1 Tbsp capers 1 lemon 1/4 cup grated parmesan cheese Preparation Fill medium pot w/ salted water and bring to […]

Great Grandma’s Rum Cake

Ingredients Cake: 1 package Duncan Hines yellow cake mix 1 package instant vanilla pudding mix (3.4 oz) 4 eggs (room temperature) 1/4 cup vegetable oil 1/2 cup water 1/2 cup rum 1/2 cup chopped pecans Glaze: 1 stick unsalted butter 1 cup sugar 1/4 cup water 1 oz. rum Preparation Preheat oven to 325˚. Prepare […]

Cashew Chicken

Ingredients 2 Tbsp. oyster sauce 1 Tbsp. rice vinegar 1 Tbsp. soy sauce 2 tsp. light brown sugar 3 Tbsp. extra-virgin olive oil, divided into 2 and 1 1/3 cup raw cashews 2 skinless, boneless chicken breasts Kosher salt 1 tsp. cornstarch 12 oz. green beans, trimmed, halved crosswise 1/2 red onion, sliced 1/2″ thick […]

Roasted Broccoli & Fregola Sarda

Ingredients 1 lb broccoli, cut into small florets 1 red onion, thinly sliced 1 Tbsp Za’atar seasoning 2 eggs ⅔ cup fregola sarda pasta 2 Tbsps tahini 1 clove garlic, minced 1 lemon, juiced 1 oz. pecorino romano cheese 3 Tbsps roasted almonds, roughly chopped 1 bunch mint Preparation Preheat oven to 450°. Spread onions […]

Vegetable Grain Bowl

Ingredients 1 lb. Brussels sprouts, halved 12 oz. sweet potatoes, peeled and cut into 3/4-inch cubes (~3 cups) 2 large shallots, peeled and thinly sliced 3 Tbsp. butter, melted 1 Tbsp. curry powder 3 garlic cloves, minced ½ tsp. black pepper 1 ½ cups uncooked pearled farro, rinsed ½ cup plain whole-milk yogurt 1 Tbsp. […]

Chocolate Toffee Cookies

Ingredients ½ cup all purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 lb. bittersweet (not unsweetened) or semisweet chocolate, chopped ½ stick (¼ cup) unsalted butter 1 ¾ cups brown sugar (packed) 4 large eggs 1 Tbsp. vanilla extract 7 ounce chocolate-covered English toffee bars (like Heath), coarsely chopped 1 cup walnuts, toasted […]

Crawfish Boil

Here’s the back of the napkin scribblings from the last boil: Add water to pot, turn on burner as water comes to boil, add powder, salt and splashes of liquid crab boil add bay leaf, whole red potatoes, halved onions, halved lemons, garlic test potatoes for doneness, once done… add crawfish and cook 5-8 minutes […]

Grilled Chicken Leg Quarters with Lime Dressing

Ingredients 6 garlic cloves, minced 4 tsp kosher salt 1 Tbsp sugar 2 tsp grated lime zest plus 2 tablespoons juice 2 tsp plus 1/4 cup extra-virgin olive oil 1 1/2 tsp ground cumin 1 tsp pepper 1/2 tsp cayenne pepper 4 (10-ounce) chicken leg quarters, trimmed 2 Tbsp chopped fresh cilantro 2 tsp chopped […]

Green Man

Ingredients 2 cups spinach 2 cups unsweetened coconut milk or your favorite nondairy milk 1 orange, peeled 1 cup cooked sweet potato, chilled 1 cup frozen pineapple 1/2 inch fresh ginger, peeled Juice of 1⁄2 lime 1 1/2 Tbsp flax or some other hippy seeds or protein powders Preparation Blend the spinach and coconut milk […]

Pozole #2

Ingredients 1 1/2 tsp salt 2 tsp paprika 1 tsp black pepper 2 lbs boneless Boston butt pork roast (or tenderloin) 2 cups chopped onion 3 carrots, chopped 1 bell pepper, chopped 3 garlic cloves, minced 1 1/2 cups water 1 (14-ounce) can low-salt beef broth 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup […]