Pipper’s Recipe Recommendations

Pipper’s Recipe Recommendations: Putting the Egg Back Together Again

recipe recommendationHere is a recipe recommendation for you with an awesome, creative story to it! Pipper’s pal Archibald, design expert extraordinaire, was confounded when he read about an omelet recipe printed on an egg. An artist named Dan Newman used what he called the “Egg-Bot,” a 3-D printer that works on spherical objects, to print the recipe right on the eggshell. But Archibald said that once you break the egg, the recipe is broken in pieces too. Time to memorize! Here’s Pipper’s recipe recommendation for that famous Italian omelet, the frittata. You can break all the eggs it calls for and still have the recipe!

Market Frittata with Green Tomato Salsa

Serves 6
7 eggs 1 tablespoon water
1 teaspon each basil, thyme, rosemary
1/4 cup grated Parmesan
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
roasted potato wedges (approximately 6 small Yukon gold or creamer variety) quartered roasted cherry tomatoes (approximately a dozen)
1 medium red onion, slivered and pan fried in a little olive oil until caramelized
8 baby artichokes quartered or sliced and pan cooked in olive oil – or – 4 canned
artichoke hearts drained and sliced lengthwise into 4 slices each

With a pastry brush or paper towel, coat a 1/2 sheet tray or roasting pan with olive oil

Preheat oven to 350°F

1.    Whisk eggs with water, cheese, herbs, salt and pepper, until frothy.
2.    Empty mixture into prepared pan.
3.    Evenly arrange all the precooked ingredients.
4.    Bake for 15 to 20 minutes, turning pan midway.
5.    Serve with salsa, using a slotted spoon for the salsa.

Green Tomato Salsa (or use your favorite store-bought salsa)

6 small to medium green tomatoes, diced
1/4 cup (30 grams) chopped jalapenos (if from a jar, drained first)
1 medium red onion, chopped small
1 yellow bell pepper, chopped small
1/2 cup finely chopped fresh cilantro leaves
1/2 cup capers, drained of brine
1/4 cup olive oil
juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper

In a medium mixing bowl, combine all ingredients. Season to taste.
Yield: 4 cups

Pipper’s Recipe Recommendations: Speedy Special Carrots

recipe recommendationsRecipe recommendations for Fall bring a renewed focus to those comfort foods, root vegetables. Carrots are a star of the season. There are lots of varieties. If you see those deep maroon colored ones, grab them and head home to cook them. They have a robust sweetness and meatiness that spells satisfaction. Roasting carrots is as easy as 1-2-3 and this delicious Carrot Dill Sauce for topping them with can be done in a flash. The reward? A dish that tastes like you labored over it for much longer than it really takes. Pipper loves carrots—all year round!

Roasted Carrots
1 bunch carrots, peeled and trimmed
1 to 2 tablespoons olive oil
pinch of kosher salt

Preheat oven to 350°

Place carrots in a pan in one layer. Toss with the oil, and sprinkle with the salt.
Roast in oven uncovered for 30 minutes.

Carrot Dill Sauce
1 cup carrot juice
1 tablespoon honey
1/4 cup
chopped dill

In a saucepan over medium heat, cook the juice, honey and dill until the honey has melted and the liquid is hot.

Pipper’s Recipe Recommendations: Halloween recipe for pumpkin soufflé

Halloween recipePipper loves cooking up dramatic dishes and this Halloween recipe fits the bill. Soufflés offer that extra bit of theater in their cooking and presentation. You can give that Halloween pumpkin another dramatic life (or just use the canned pumpkin meat and save yourself loads of time!) and cook up these clouds of sweetness and spice. The suggested topping of Mocha Sauce is a nice addition to this Halloween recipe. Pumpkins are full of beta-carotene, which turns into Vitamin A in the body. Good-for-you food. And soufflés? There are just good fun.


Serves 6 to 8   (3” – 4” ramekins)

4 tablespoons unsalted butter plus more for ramekins
1/2 cup sugar plus more for ramekins
3/4 cup 2 % milk
3 tablespoons flour
3 egg yolks
1/2 cup cooked and puréed fresh or canned pumpkin
2 tablespoons port wine (optional)
1/4 teaspoon ground ginger
1 teaspoon cinnamon
6 egg whites

Preheat oven to 425° F
1.       Using your finger or a paper towel, grease the ramekins with butter. Coat with sugar. Set aside.
2.       In a medium saucepan over medium high heat, bring the milk to a beginning boil. Be careful not to burn.
3.       In a large saucepan over medium heat, melt the butter. Add the flour and mix to combine, cooking for around 1 minute. Slowly add the milk, mixing to combine. Continue stirring as it thickens for another minute or two. Remove from heat.
4.       Mix in the egg yolks, one at a time. Add the pumpkin purée, wine and spices. Mix well.
5.       In the bowl of a pastry mixer or food processor, whip the egg whites. Once soft peaks begin to form, slowly add the sugar until the whites hold firm peaks.
6.       Using a spatula, gently fold the whites into the pumpkin mixture until they are
thoroughly combined.
7.       Fill the ramekins 2/3 full. Bake in oven for 12 to 15 minutes. Be careful not to burn tops. Serve with Mocha Sauce (see below).
8.    Make a slit in each and spoon in a little of the sauce.

Mocha Sauce

1 tablespoon freeze-dried coffee crystals
approximately 6 ounces bittersweet chocolate separated into small chunks
1 1/2 tablespoons butter
1/3 cup water
2 tablespoons sugar

1.       Fill the bottom of a double boiler or a small heavy-duty baking pan half way up with water and bring it to a boil.
2.       Reduce the heat to maintain a simmering boil.
3.       In the top of the double boiler or a small heavy duty sauce pan that will fit into your pan, place all the ingredients and stir as the mixture melts and combines. It should take 2 to 4 minutes to attain a thick and creamy consistency. Now you’re ready to rock and roll. Dip, dunk, pour, ladle to your heart’s content. Or until it’s gone!

Yield approximately 3/4 cup

Pipper’s Recipe Recommendations: A food holiday to celebrate all month!

recipe recommendationOctober 1 was World Vegetarian Day. But don’t worry if you missed it. October is Vegetarian Awareness Month and we have a recipe recommendation for you! Pipper and her friends were wondering who decides these things? The Tomato Council? The Rutabaga  Association? The National Zucchini League? “Hey, any reason to celebrate is good enough for me,” says Hilda.  Pipper and Mitzi agree that cooking up a batch of these scrumptious Dilled Chickpea Burgers with Spicy Yogurt Sauce is just the thing to feast on. By the way, Sophie read that chickpeas are a terrific source of magnesium, iron, phosphorus and fiber and also are packed with vitamin B9 or foliates, essential for recharging cells. Let’s hear it for vegetables with a special shout out for chickpeas.

Dilled Chickpea Burgers with Spicy Yogurt Sauce
Serves 4
1 16-ounce can of chickpeas, rinsed and drained well
1/3 cup chopped fresh dill
4 shallots, minced
2 tablespoons plain breadcrumbs
2 tablespoons lemon juice
2 tablespoons tahini paste
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin

1.   Lightly mash up half the chickpeas in a bowl. Add dill, shallots, breadcrumbs, and lemon juice and mix.
2.   In a food processor, puree remaining chickpeas, tahini paste, salt, pepper and cumin.
3.   Add pureed mixture to mashed chickpeas. Form into 4 burgers, 1/2-inch thick.
4.   Over medium heat, lightly coat grill or non-stick pan with nonstick spray.
5.   Cook burgers until crispy and golden, about 5 minutes each side.

Spicy Yogurt Sauce
1 cup nonfat yogurt
2 large cloves garlic, minced
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper

Mix together all ingredients.
Top with:     Spicy Yogurt Sauce and Tomato
Serve on:     Warmed Pita Bread

Recipes from The Great Big Burger Book, Jane Murphy and Elizabeth Yeh Singh, The Harvard Common Press

Pipper’s Recipe Pick: Salmon and Zucchini Quiche

Salmon and Zucchini Quiche recipe from Snoutz AdventuresSidney loves pie—all kinds of pie, even the ones not meant for dessert. Here’s one of Pipper’s favorite recipes – a savory concoction that is great for lunch or dinner. You can use a store-bought pastry crust. Or course, Pipper likes to make her own.



Serves 8 to 10

Salmon & Zucchini Quiche recipe

Dill Pastry Crust
1 cup all purpose flour
3/4 cup buckwheat flour
1/3 cup fresh dill leaves and some stems, chopped fine
1/2 teaspoon salt
5 tablespoons cold butter
3 tablespoons oil
1/3 cup cold water

Preheat oven to 375 degrees

  1. To the bowl of a pastry mixer or food processor, add the flours, dill, and salt. Mix to combine.
  2. Add the butter and oil and mix to a crumb-like consistency.
  3. Slowly, add enough water until the dough begins to form a smooth clump.
  4. On a lightly floured surface with a floured rolling pin, roll the dough to fit a 10 inch pan.
  5. Transfer the dough to the pan. Use your fingers to form a fluted edge. Using a fork, poke tiny holes evenly over the pastry bottom. Pre-bake for 10 minutes. Remove from oven, keeping the oven on.

1 1/3 pounds salmon filet
juice of 1/2 lemon
2 tablespoons olive oil
1 1/2 cups leeks, cleaned, cut lengthwise then sliced into slivers
3/4 pound zucchini (2 medium) quartered, cut along ridge to remove seeds, and diced
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 1/2 ounces plain low fat yogurt (Greek style is terrific)
1 egg
1/3 cup fresh dill leaves and some stems, chopped fine
1 cup almond flakes

  1. In a parchment-lined baking pan, place the salmon. Cover with the lemon juice, and roast for 20 minutes, until cooked through. Remove to a large mixing bowl and set aside.
  2. In a large skilled over medium high heat, heat the oil (with an adult in charge!). Add the leeks and cook, stirring frequently for 5 minutes.
  3. Add the zucchini, salt, and pepper and continue cooking, stirring frequently for another 3 minutes.
  4. In a large mixing bowl using a fork, break up the salmon into shreds.
  5. Add the yogurt, leek/zucchini mixture, egg, and the dill. Combine well.
  6. Fill the pre-baked pastry shell with the mixture. Top evenly with the almond flakes and bake for 15 to 20 minutes, until the almonds are lightly browned.

Do you have a savory pie recipe you love? Please share in our comments.

Pipper’s Recipe Pick: Spicy Grilled Sweet Potato Wedges

Spicy Grilled Sweet Potato WedgesMitzi told Pipper that Spicy Grilled Sweet Potato Wedges are a favorite 1-2-3 dish because it’s simple to make. But Chance is emphatic that a grownup manage all the grilling. Tails wagged big time when everyone tasted the sweet potatoe sweetness that exploded in their mouths. The herby bite of the rosemary and the coarse ground black pepper add some zip to the sweetness of the potato. Hilda loves that zip.


Serves 6

6 small sweet potatoes, washed and cut into chunky wedges
2 tablespoons olive oil
4 stems fresh rosemary, leaves removed and chopped fine
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Oil and heat the grill to very hot (be sure there’s a grownup doing this!!!)

  1. In a large mixing bowl, combine the cut up potatoes with the oil, rosemary, and seasonings.
  2. Grill the potatoes 10 to 15 minutes, turn and cook through until nicely browned and pierceable with a fork.

Do you have a recipe for something sweet with a little zing of spice?  Can you top these Spicy Grilled Sweet Potato Wedges? Please share in our comments.

Pipper’s Recipe Pick: Swordfish Tortilla Fiesta with Two Salsas

Swordfish TortillaPipper and her pals love to party. This swordfish tortilla is terrific for any kind of celebration. Hilda thinks it’s a thrill to make your own. She loves choosing from all the topping ingredients and plopping on her favorite salsa. Sidney says, “Go for it, then you’ll be ready to rock and roll!” Chance says you should make the salsa ahead so you won’t be rushing around at the last minute. Pipper wishes you lots of fun cooking up this fun dish with your favorite kids.


Serves 4 (two tortillas each)

1/2 tablespoon olive oil
1 pound swordfish
juice of 1 lime
8 corn or white flour tortillas

Garnish choices
Spicy Corn Salsa
Mango-Avocado Salsa
Salsa out of the jar
coarsely grated radishes
chopped radicchio
diced cucumber
shredded or diced carrots
raw or sauteed red onion
slice yellow bell pepper
chopped cilantro

Preheat oven to 300 degrees

  1. In a large skillet over medium high heat, add olive oil to coat the pan.
  2. Place the fillets in pan and cook for 7 minutes. Gently flip and continue cooking for another 5 minutes or until cooked through.
  3. Remove filets to a serving platter and dowse with lime juice.
  4. Heat tortillas in oven for 5 minutes or to preferred warmed or toasted texture (to keep them soft, wrap in foil). Remove to tortilla warmer or wrap in cloth napkin or towel to keep warm.
  5. Slice fish or break into large chunks. Place on tortilla and top with garnish choices. Roll up and enjoy!

Spicy Corn Salsa

1 cup corn kernels (from grilled or boiled cobs or out of the freezer bag)
1/4 cup sliced scallions (white and green part)
2 tablespoons fresh squeezed lime juice
1/4 cup chopped fresh cilantro
2 jalapeno or pepperoncini peppers, seeded and minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon olive oil

In a medium mixing bowl, combine all ingredients.

Yield: 1 1/2 cups

Mango-Avocado Salsa

1 cup diced mango
1 cup diced avocado
3 tablespoons chopped red onion
1 1/2 tablespoons chopped fresh cilantro
1/4 cup fresh squeezed lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper

In a medium sized mixing bowl, combine all ingredients.

Yield: 2 1/4 cups

Can you add to Pipper’s list of garnishes with some of your own? Please share in our comments.

Pipper’s Recipe Pick: Peanut Butter Wonderbars

Peanut Butter Wonderbars

Pipper read somewhere—but she’s been so busy she can’t remember where—that peanut butter does not contain hydrogenated oil or sugar. So these dog treats are more healthful than many other kinds that have fatty oils or sugar (like Bogus Biscuits). Maybe having an extra one of these Peanut Butter Wonderbars wouldn’t be over-the-top!

1 1/2 cups peanuts
1 tablespoon peanut oil
2 cups whole wheat flour
1 tablespoon baking powder
1 cup nonfat milk

Grease cookie sheets or line with parchment paper.
Preheat your oven to 375 degrees.

  1. In a small food process, combine the peanuts and oil. Grind until smooth. Set aside.
  2. In a large bowl, combine flour and baking powder.
  3. In another bowl, combine the peanut butter and milk.
  4. In the bowl of a KitchenAid or food processor, add the milk and peanut butter mixture to the dry ingredients and mix well until forming a ball. But don’t overwork.
  5. On a floured surface, roll out to 1/4″ thick.
  6. Cut out using cookie cutters.
  7. Bake for 20 to 25 minutes. Cool and store in air tight container.

Do you have a recipe for a healthy dog treat you can share. Please share in our comments.