Take Back the Kitchen: Alma’s Garlic Ramp Pesto

Hi everyone! I am sooo loving this warm weather! I also love going to get fresh vegetables to prepare large dishes for warm weather BBQs. Sometimes having a special ingredient like garlic ramps can help get us inspired to make something delicious and easy. Enjoy!
Garlic Ramp Pesto:
1 cup garlic scapes
1 cup grated parmesan
1/4 cup olive oil
Salt and pepper taste
Purée until smooth
Add in one cup roasted almonds, chopped in a food processor.
Salad Ingredients:
One lb cooked tortellini of your choice
6 oz. leafy greens
Stir together processed pesto and mix into one lb cooked tortellini and 6 oz leafy greens

Take Back the Kitchen with Alma Schneider

For many people, one of the biggest challenges in summer is the lack of desire to cook over a hot stove. For this reason, I have created many a recipe that require no cooking! Dukkah is of Egyptian origins but can be modified many ways with different nuts and seeds. This protein filled topping that can be sprinkled over a slice of bread with cottage cheese, over a salad or even eaten with a spoon. Enjoy!

1/2 cup plus 2 TBS toasted sesame seeds
1/2 TBS ground coriander
1 1/2 TBS toasted cumin seeds
1/2 TBS ground pepper
2 TBS cashews, ground
1/4 tsp kosher salt
Grind everything together in a coffee grinder. Sprinkle on anything or eat by the spoonful like I do!
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Summer Recipes with Take Back the Kitchen

P1040447 (1).JPGIt is so hot out there and I am still steering clear of my oven although I am dying to bake! Here is a great stove top recipe that will not turn your house into a sauna. It is a modified Bitman recipe and is extremely simple and delicious. Your kids may even like it because of the sweetness from the dried cranberries. If they don’t like it, serve it anyway. They’ll eat it when they get hungry enough and then they’ll thank you.
Chicken Chickpea and Dried Cranberry Tagine:
2 TBS olive oil
6 pieces chicken-thighs or legs
1 large , chopped onion
1 cup dried cranberries, figs, apricots, etc.
1 TBS cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp grated ginger
1 TBS chopped or pureed garlic
1 14 oz. can chopped tomatoes or 2 cups chopped, fresh tomatoes
2 cups cooked chick peas
1/2 cup uncooked bulgar wheat, brown rice, whole wheat cous cous or other healthy grain
a few TBS chopped parsley or cilantro for garnish at the end
In a large pot or dutch oven, heat up the oil. When it is hot, put in the chicken pieces and brown just for a few minutes on each side.. Some of rthe chicken might stick but don’t worry about it. Remove chicken and set aside on a plate. In the same oil with the chicken bits, add the choppped onions and cook until they are translucent, maybe 10 minutes.
Add in the spices, the ginger and garlic and stir for a minute or two.
Add in the chopped tomatoes, cranberries,chick peas and the chicken and enough water to cover the chicken mixture by one inch.
Cook over medium flame for about 10 minutes.
Add the bulgur or whatever grain you are using and cover, cooking for about another 10 minutes. KEEP CHECKING AND STIRRING TO MAKE SURE IT IS NOT STICKING TO THE BOTTOM.
The dish is done when the grain is cooked as well as the chicken.
Serve with chopped parsley or cilantro on top. YUMMMM!!
For more great recipe from Alma Schneider, visit her at Take Back the Kitchen.