Recommended Reading – “Blood in the Promised Land” by Eliot Sefrin

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We love sharing our recipes with you so it’s only natural we want to share a very good book too. Our recommendation for a gripping novel authored by our good friend Eliot Sefrin.

Our book club recently read his 3rd novel, “Blood in the Promised Land”. It’s the story of two men on opposite sides of the globe and opposite socio-economic scales , one the uneducated son of a poor sharecropper in Rosewood, Florida and the other a well educated, wealthy, respected physician living in occupied Nazi Vienna, Austria in 1943. The one thing both men shared was the same injustice of racism and prejudice and their strong desire to improve their situations which ultimately led to their paths crossing.

Our book club enjoyed this book and is looking forward to reading his newest book “Officers Down”.

Both of these well written books can be purchased on Amazon.

Blood In The Promised Land https://www.amazon.com/dp/1462026117/ref=cm_sw_r_cp_api_i_S5KN3CW3V1EADNGFVZZT

Officers Down https://www.amazon.com/dp/1667822373/ref=cm_sw_r_cp_api_i_C4RAGJ0TZR4QSG99GY2D

The Death of Dahlgren Place: A Brooklyn Tale https://www.amazon.com/dp/1440129096/ref=cm_sw_r_cp_api_i_7KT43AXRQVV7913FNQ53

Easy Pesto Chicken Casserole 😋😋

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If you’re always searching for a new, quick, and easy chicken recipe then this is for you! Not only is it delicious but we hit the Trifecta with it being, Keto-friendly, Low Carb and Gluten-free…did we say delicious? We can’t emphasize enough how delicious this meal is. If homemade pesto is not your thing then by all means use a good store-bought brand.  Today Barbara harvested her first batch of basil and so it was a given it would be tonight’s dinner! Everyone loved it and there were no leftovers…

Easy Pesto Chicken Casserole 😋😋

Easy & delicious chicken casserole that's low carb, Keto-friendly, and gluten-free.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 283kcal
Author: Twiins in the Kitchen®

Equipment

  • 1 Grill/Fry Pan
  • 1 Large Casserole dish
  • 1 Medium mixing bowl

Ingredients 

  • 8 thin chicken cutlets pound lightly if too thick
  • 1 cup pesto Homemade or store bought
  • 1 cup whole milk ricotta cheese
  • 2 cups shredded whole milk mozzarella cheese
  • ½ cup grated Pecorino Romano Locatelli
  • salt, pepper & Italian seasoning to season chicken, both sides
  • salt, pepper & Italian seasoning to add to ricotta mixture, to taste

Instructions

  • Preheat oven to 375°
  • Season both sides of chicken with salt, pepper & Italian seasoning.
  • In a medium-size bowl, mix togther ricotta, grated pecorino romano, salt, pepper, and Italian seasoning. Set bowl aside.
  • Using a very hot griddle or fry pan, sear each cutlet on both sides. No more than a minute on each side.
  • Place several spoonfuls of pesto to coat the bottom of the casserole dish.
  • Place the seared chicken cutlets on top of the pesto.
  • Spoon the ricotta mixture over the chicken, spreading evenly to cover. Top the ricotta mixture with spoonfuls of pesto. Sprinkle mozzarella on top and bake for 20 - 25 minutes until bubbly and chicken cutlets are cooked through.
  • Serve with a side salad or a vegetable of your choice. If you're not concerned with eating low carb or following a keto diet, serve with your favorite pasta & crusty bread. Enjoy

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 4g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 567mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 1mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

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Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Clear Onion & Mushroom Soup

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Clear Soup with Mushrooms & Scallions

A delicious clear onion broth with mushrooms & scallions. Just like your favorite Sushi or Hibachi restaurant.
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Prep Time: 8 minutes
Cook Time: 1 hour
Total Time: 1 hour 8 minutes
Servings: 10
Calories: 61kcal
Author: Twiins in the Kitchen®

Equipment

  • 8 quart stockpot

Ingredients 

  • 2 tsp toasted sesame oil
  • 8 cups chicken broth
  • 4 cups beef broth
  • 4 cups water
  • 2 large sweet onions cut into 12 wedges
  • 2 large carrots cut in chunks
  • 4-5 large garlic cloves smashed
  • 3 inch piece fresh ginger sliced
  • 4-5 whole scallions (green onions) sliced thin (green & white parts)
  • 10-12 Baby Bella mushrooms sliced very thin
  • salt to taste
  • French's fried onion pieces

Instructions

  • Heat a large 8 quart stock pot until water makes a "pish" sound. The pot is then hot enough to add the sesame oil.
  • When the sesame oil is hot enough it will show striations on the bottom surface. Add the onion wedges, ginger slices and carrot chunks until all surfaces are lightly charred. Add the garlic and cook additional 1 minute but don't burn.
  • Add the chicken, beef broths and water. Bring to a boil then simmer on low for about an hour.
  • Use a strainer to remove the vegetables and toss them or use elsewhere; however, they will be very soft.
  • Serve into individual soup bowls with a ladle or two of hot broth. Add some thinly sliced mushroms and scallions. Top with a few fried onions and enjoy!

Nutrition

Serving: 1cup | Calories: 61kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 1069mg | Potassium: 385mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 1mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

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Clear Soup is always the first item we order from our favorite sushi restaurant whether it’s dine in or take out. It’s a delicate onion flavor is so comforting on cold days or nights not just for your body but your soul too! Typically it’s topped with thinly sliced mushrooms and scallions.  After many tries to duplicate the right flavors, we found the right balance. Now we can enjoy this soup anytime we want it and you can too! It’s quick and very easy.

 

 

 

Exciting Announcement!

Published on by Twiins in the Kitchen4 Comments
 

We are excited to announce while Teresa continues cooking with Barbara in Twiins in the Kitchen, she has resumed making custom jewelry. Check out her designs on Facebook by clicking this link: Teresa Stainback Designs.

Her Facebook Page is still a work in progress so stay tuned for more pictures of her work. Any inquiries can be sent to: info@teresastainback.com

Springtime Asparagus & Cheese Tart

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This Easter we tried a new twist on our asparagus side dish and we loved it! We adapted this recipe from Food Network Kitchen making just a few tweaks. The whole family really enjoyed this new dish and requested we make it often. Whether you make it for a side dish,  appetizer, or for brunch it will  definitely be a hit! Enjoy 😋

Springtime Asparagus & Cheese Tart

A bed of puff pastry, fontina & gruyere cheese, and asparagus makes this a refreshing change to plain old veggies.
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Total Time: 48 minutes
Servings: 8
Calories: 340kcal
Author: Twiins in the Kitchen®

Equipment

  • 1 large bowl for ice bath
  • 1 11" x 15" rimmed baking sheet inside measurement
  • parchment paper
  • 1 large skillet

Ingredients 

  • 1 bunch asparagus , trimmed approximately 1-1.5" only.
  • 1 sheet frozen puff pastry , thawed
  • all-purpose flour , for dusting
  • 1 cup fontina cheese , grated
  • 1 cup gruyere cheese , grated
  • 2 Tablespoon minced shallot , may substitue with minced onion
  • 2 large egg yolks
  • 3 Tablespoons whole milk
  • ¼ tsp ground nutmeg
  • Kosher salt
  • fresh ground pepper
  • 2 tsp EVOO
  • 1 tsp lemon zest

Instructions

  • Fill a large bowl with ice water and set aside.
  • In a large skillet bring 1" of water to a boil. Add the asparagus and cook for 2-5 minutes until bright green, crisp tender depending on the thickness of the asparagus. Drain and transfer to the ice bath to stop cooking; drain & pat dry with paper towels. Set aside.
  • Preheat oven to 400°F.
  • On a lightly floured clean surface, roll out thawed puff pastry into an 11" x 15" rectangle (to fit your pan). Line your baking sheet with parchment paper then transfer the rolled-out pastry into the pan. Prick all over with a fork.
  • Bake until light golden brown, about 10-12 minutes. Remove from oven and let cool in the pan.
  • While cooling the puff pastry, mix the fontina, gruyere, shallot or onion, egg yolks, milk, nutmeg, salt & pepper in a bowl until combined.
  • Once puff pastry is cooled, spread the cheese mixture evenly over the puffed pastry, leaving a 1" border on all sides.
  • Toss the asparagus with EVOO, 1/4 tsp salt, and pepper to taste. Arrange asparagus onto the tart and bake until the cheese mixture is slightly puffy, 15-20 minutes. Garnish with lemon zest.
  • Serve warm or at room temperature.

Nutrition

Serving: 1piece | Calories: 340kcal | Carbohydrates: 17g | Protein: 14g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 332mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 803IU | Vitamin C: 4mg | Calcium: 288mg | Iron: 2mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

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Easter Breakfast the Whole Family Will Enjoy

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With Easter, only a week away, start getting those ingredients together to make our tasty and fun Italian Easter Egg Breakfast Baskets (Pupa Cu L’ova)

Watch the video on YouTube

A delicious & fun way to enjoy a special Easter breakfast.

Mediterranean Mujadara: Lentils, Rice and Onions 😋😋

Published on by Twiins in the Kitchen3 Comments
 

After recently recovering from Covid-19, I had absolutely no desire to cook! Losing the ability to smell and taste kind of messes with your appetite… I did make 3 batches of chicken soup that I couldn’t taste or smell so not sure if it had any healing powers! Thankfully my senses are back so I was looking for something different to make. I came across a recipe from The Mediterranean Dish for Mujadara. It’s a Lebanese Middle Eastern dish made with black lentils, long grain rice, and onions…lots of onions! Neither Teresa nor I had ever tried this dish before but it sounded really, really good. It was! You can make this as a side with some chicken or as a main dish. All I can say is you have to try it because it’s delicious comfort food with unbelievable flavor and it’s Gluten-free!

Mediterranean Mujadara: Lentils, Rice and Onions 😋😋

Delicious black lentils, rice & lots of onions!
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Cook Time: 1 hour 45 minutes
Servings: 6
Calories: 296kcal
Author: Twiins in the Kitchen®

Equipment

  • 2 large skillets
  • 1 small bowl for soaking rice
  • 1 small covered saucepan for par-boiling lentils, use to set aside after par-boiling and draining

Ingredients 

  • 1 cup black lentils (sorted and rinsed)
  • 4 cups water , divided
  • ¼ cup EVOO , more for later
  • 2 very large yellow onions , large dice (4 cups)
  • 1 tsp kosher salt , more to taste
  • 1 cup long-grain white rice , soaked in bowl of water for 10-15 inutes then drained & set aside
  • black pepper
  • ½ - 1 tsp cumin , (I used 1/2 tsp)
  • parsley , for garnish

Fried Crispy Onion Garnish

  • 2 -3 Tbsp EVOO
  • 1 very large yellow onion , cut into very thin rings

Instructions

  • In a small saucepan, place the lentils with 2 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered until the lentils are par-boiled (10-12 minutes). Remove from heat, drain and set aside back in the saucepan.
  • Place the long-grain white rice in a small bowl. cover with water and let soak for 15 minutes. Rinse and drain then place back into the bowl and set aside.
  • In a large saute or skillet pan with a lid, heat 1/4 cup EVOO over medium-high heat until the oil makes "ribbons". Add the diced onions and cook covered (40 minutes) until dark golden brown, darker than normal caramelized onions. You may lower the heat so they don't burn. Add kosher salt. Stir occasionally and keep the lid on between stirrings.
  • Carefully pour the remaining 2 cups of water into the onions. Bring to a boil over high heat then reduce the heat to low and simmer for 2 minutes. Stir in the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
  • Reduce the heat to low, cover, and cook until liquid has been absorbed and the rice and lentils are both cooked through. (About 15-20 minutes)
  • In a second skillet, heat 2-3 Tablespoons EVOO until hot over medium-high heat. When the oil is hot enough add thinly sliced onion rings in batches and fry until they are crispy and deeply golden brown. Remove to a paper towel-lined dish to drain excess oil.
  • Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with crispy onions & parsley and transfer to serving bowls.
  • Optional: Add a dollop of plain Greek yogurt and a nice tomato, cucumber salad. You can also add leftover cooked chicken for those that must have "meat" in the dish.

Nutrition

Serving: 1cup | Calories: 296kcal | Carbohydrates: 42g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 45mg | Fiber: 7g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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par-boil lentils then drain & set aside.
soak rice then drain & set aside.
Dark caramelizing diced onions (40 minutes, covered)
Make the crispy onions for topping.
Combine water, the rice, lentils into onions.
Rice & lentils all absorbed and ready to eat!

 

Thai Chicken Coconut Curry

Published on by Twiins in the Kitchen2 Comments
 

If you’re a Thai food lover like we are, this recipe is sure to deliver great flavor in a one-pot meal plus cooked rice. It’s so quick and easy to make for any busy weeknight (less than 30 minutes from start to table) or for any special occasion dinner. It touches all the flavors of sweetness, heat, savory, and acidity that you expect from Thai food. You won’t be disappointed… it’s really delicious and naturally gluten free!

Thai Chicken Coconut Curry

Quick Thai Cuisine weeknight diner.
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Prep Time: 5 minutes
Servings: 6 people
Calories: 466kcal
Author: Twiins in the Kitchen®

Equipment

  • 1 Dutch Oven 8 qt

Ingredients 

  • 3-4 Tbsp olive oil
  • 1 large sweet onion, small dice
  • 2 lbs. cooked chicken, cut into bite size pieces
  • 5-6 cloves garlic, minced
  • 1-1 ½ Tbsp ginger paste, refrigerated tube
  • 2 tsp coriander, ground
  • 2 13 oz cans Unsweetened coconut milk, full fat (shake well before opening)
  • 1 1/2-2 cups carrots, shredded
  • 4-6 Tbsp red curry paste
  • 2 tsp kosher salt
  • ½ - 1 tsp black pepper
  • 16 oz baby spinach fresh
  • 2 limes juiced
  • ¼ cup cilantro, freshly chopped & divided
  • 2-4 Tbsp dark brown sugar, to taste
  • 2 cups jasmine rice, white or brown, cooked

Instructions

  • Heat the olive oil in the dutch oven over medium-high heat.
  • Add onions and saute for about 5 minutes until soft, stirring regularly.
  • Add garlic, ginger, coriander, carrots, and cook for 1 minute, stirring.
  • Add the curry paste, brown sugar, salt & pepper, and stir quickly, then add half the chopped cilantro.
  • Add coconut milk and stir to combine all. Reduce heat to medium-low and let the mixture come to a gentle boil for approximately 5 minutes or until liquid thickens slightly.
  • Add the fresh spinach leaves, lime juice, and cook until spinach is wilted & tender approximately 2-3 minutes.,
  • Add the cooked chicken and stir well until the chicken is heated through. Taste to adjust sugar, salt, or curry paste to your liking.
  • Garnish with the remaining chopped cilantro and serve over cooked rice.

Notes

Shrimp makes a delicious substitute for chicken and Thai basil is a good substitute for cilantro for those who don't like cilantro.

Nutrition

Calories: 466kcal | Carbohydrates: 31g | Protein: 43g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 979mg | Potassium: 982mg | Fiber: 4g | Sugar: 9g | Vitamin A: 14123IU | Vitamin C: 28mg | Calcium: 145mg | Iron: 5mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Shrimp makes a delicious substitute for chicken and Thai basil is a good substitute for cilantro for those who don't like cilantro.
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Traditional Italian Christmas Cookies – Twiins Style

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It’s hard to believe we are at the end of the first week in December! Time to start baking our family’s traditional Christmas cookies to have ready to mail out to family members on the West Coast & beyond.

If you’ve never tried these recipes before, this is the time to start. Nothing says it’s the beginning of the holiday season like baking our Italian bakery-style cookies. They are delicious! My 8-year-old grandson is visiting from NY and he said the Rainbow Cookies are “Amazing”…music to our ears!

Make sure you have plenty of all-purpose flour, butter, almond paste, chopped pistachios, pignolias (pine nuts), chopped dates, and bittersweet chocolate chips on hand because these cookies fly off the plates.

Merry Christmas and enjoy!

Italian Rainbow Cookies

Zeppole

Pignoli Cookies

Replace pignoli with sliced almonds topped with a candied cherry or chopped pistachios

The Best Gluten-Free New York Style Black & White Cookies

Date Nut Bread

(not a cookie but a long-time Christmas Morning tradition)

Lobster Rolls – Twiins Style

Published on by Twiins in the Kitchen2 Comments
 

Goodby summer…There’s no  better way to celebrate the end of summer than with an  indulgent lobster roll! Whether it’s served as a Labor Day celebration lunch or dinner your family and guests will love them. Our family not only loves them but said “they are better than ‘ Joe’s’ “.  This recipe is our version of the classic Connecticut style lobster roll using only butter…NO Mayo.  These lobster rolls are so easy to make using pre-cooked lobster meat. We hope you’ll give it a try and let us know.

Happy Labor Day, Stay safe

Lobster Rolls - Twiins Style

Twiins serve.their take on Connecticut style lobster rolls (no mayo)!
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Calories:
Author: Twiins in the Kitchen®

Equipment

  • Large Mixing Bowl
  • Large rimmed baking sheet
  • aluminum foil

Ingredients 

  • 3 lbs Lobster meat (cooked)
  • 2-3 stalks celery (diced)
  • ¼ cup parsely, fresh coursely chopped
  • 2-3 Tbsp lemon juice, fresh
  • salt & pepper to taste
  • 3 sticks salted butter (melted right before serving)
  • 3-4 Tbsp softened butter to spread on rolls prior to broiling
  • 8-10 buns top split hot dog buns

Instructions

  • Place the pre-cooked lobster meat in a large bowl (large chunky pieces)
  • Add diced celery, chopped parsely, salt & pepper, juice of half a large lemon. Mix well and set aside.
  • Turn oven to broil. Line a rimmed baking sheet with foil. Place opened buns on baking sheet then smear both halves of each bun with softened butter. Place on bottom rack of oven until they start to turn golden. Remove immediately.
  • Melt 3 sticks of salted butter then pour into lobster mixture. Combine well and fill each bun. Drizzle each lobster roll with the melted butter that pooled at the bottom of the mixing bowl and enjoy!

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

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Add parsely, celery, salt & pepper, & lemon juice
Melt the butter right before serving
Pour melted butter over mixture
Serve with potato salad, Cole slaw or your favorite side