Sweet Potato and Quinoa Salad

from here

INGREDIENTS:

• 2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
• 1 large or 2 medium (about 1 pound) sweet potatoes
• Salt
• 1 red bell pepper, cored, seeded, and diced
• 1/4 cup minced red onion or shallot
• Freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic, sherry, or red wine vinegar
• 1/4 cup minced fresh chives or parsley leaves

DIRECTIONS:

1. Peel the sweet potato and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.
2. Toss together the potato, quinoa, bell pepper, and onion; sprinkle with salt and pepper. Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste. Taste and adjust the seasoning, garnish with the chives and serve

Ham and Cheese in Puff Pastry

from here


INGREDIENTS:

• 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
• 2 tablespoons Dijon mustard
• 1/4 pound black forest ham, sliced
• 1/2 pound Swiss Gruyere cheese, sliced
• 1 egg, beaten with 1 tablespoon water, for egg wash

DIRECTIONS:

1. Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
2. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
3. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
4. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm. 

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

from here

INGREDIENTS:

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• Good olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, washed and spun dry
• 1/2 cup walnuts halves, toasted
• 3/4 cup freshly grated Parmesan

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. 

roasted tomato soup

from here

INGREDIENTS:

• 5 tomatoes, cored (if necessary) and quartered
• 1 large red bell pepper, seeded and quartered
• 3 medium yellow onions, peeled, quartered
• extra-virgin olive oil
• 5 plump cloves of garlic, unpeeled
• fine-grain sea salt
• 2 - 3 cups light vegetable stock or water
• 1/4 teaspoon smoked paprika

DIRECTIONS:

1. Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
2. Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
3. Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.

Ode to a Food Processor

Food processor love:

• nut butter (peanut butter, almond butter, tahini . . . process roasted, salted nuts for a few minutes, and voila!)
• hummus (garbanzos, olive oil, tahini, garlic, lemon juice, water from the beans if you like a more liquid consistency, and voila!)
• salsa, guacamole 
• pasta sauce
• soup
• pizza dough and most bread dough
• pie crust
• batter for baked goods
• freezer jam
• cheese shredding
• vegetable chopping
• meat grinding
• fruit/veggie pureeing
• slicing

Creamy Artichoke Sausage Soup

Made this up as I went along...and it came out great!

3 links polish sausage (though I'm other kinds, like italian, might work well too)
3 c chicken both
2 c water
1 c heavy cream
1 15 oz can artichoke hearts
3 large tomatoes, seeded and chopped
one large onion, chopped
2 small sprigs thyme
2 cloves garlic, minced
olive oil
2 pcs bacon, cooked and crumbled
1 large yellow squash, seeded quartered and chopped (other things, like potato or zucchini would work too)


1- in large pot, heat olive oil and add the garlic. Once it's fragrant add the onion and squash and cook until soft.

2- In a separate pan, cut up sausage links in medalions or squeeze out of casings into pan and cook (so it's in chunks)

3- In a blender, puree the heavy cream, artichoke, 1 of the seeded tomato, thyme and abt 1 cup of the cooked onion/squash.

4- Add pureed mixture to pot, along with the broth and water.

5- Once hot, add the rest of the tomato, cooked sausage and bacon and heat through.

Serve with bread. Yummy! Serves abt 6.

Masman Curry for 12

I recently made this recipe from a conglomerate of others, and it turned out really well! I apologize for the large volume recipe, that's just the amount I made.


-Heat oil on skillet

-Brown cubed chicken with garlic (4 cloves minced) about 4 c chopped chicken

-1/2 can of coconut milk and cook on medium high until thickened and fragrant, stirring constantly

-whisk together ½ cup masman curry paste (the maesri brand bc it has tamarind in it) , another can of coconut milk, 2 ½ inches of ginger minced, brown sugar (1/8 cup at least) & 32oz chicken broth

-add whisked mixture with cooked coconut milk and add chopped 1 large russet and 1 large sweet potato, bring to boil and simmer

-add ¼ cup fish sauce, 8 lime leaves, & 1 cup chopped cashews and let boil and simmer

-saute 1 onion and 1 pepper in separate pan

-combine all chicken, veges and sauce. Add approx 3-4 sprigs chopped basil leaves. Simmer until everything is cooked.

cashew vegetable korma

from here

Notes: Tamarind concentrate is available in Indian markets or at Whole Foods kinda stores. If you don’t have it/can’t find it/don’t care, then just use lime for some tartness. I’d try juice from 2 and go from there.

For the cream:

2 cups raw cashew pieces (plus water for soaking)

2 cups vegetable broth

Veggies to boil:

2.5 pounds yukon gold potatoes (1 1/2 inch chunks)

2 lbs cauliflower in large florettes (don’t cut em too small or they will fall apart)

2 lbs carrots, sliced on a bias 1/2 inch thick

Puree:

2 medium sized yellow onions

2 inch nub of ginger

8 cloves garlic

Everything else:

3 tablespoons peanut oil

1 tablespoon coriander, crushed

2 teaspoons red pepper flakes

1 tablespoon curry powder

2 teaspoons garam masala

Fresh black pepper

2 teaspoons salt

1 tablespoon tamarind concentrate (see note)

2 tablespoons tomato paste

4 cups vegetable broth

1 can coconut milk

2 cups frozen peas

1 large caramelized red onion

Chopped cilantro for garnish (optional)

First, soak the cashews. This will get them really soft and make them easier to blend really smooth. Place them in a bowl and submerge in water. Set aside for at least an hour. In the meantime prep everything.

Boil the veggies. Place them in a big ass pot (8 quart is ideal), and cover them in cold water. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer (so you don’t overcook the veggies), for about 15 minutes. Potatoes should be fork tender. Drain and set aside.

Next, puree the onion, ginger and garlic. It shouldn’t be completely smooth, some texture is good. No need to wash the processor bowl just yet, you’re going to puree the cashews in a bit.

Preheat another big pot over medium heat. Cook the puree in the peanut oil with a sprinkle of salt for about 15 to 20 minutes, until it’s nice and browned.

This is a good time to puree the cashews. Drain them and place them in the food processor along with 2 cups vegetable broth. Puree until smooth. This can take up to 5 minutes to get it as smooth as possible.

Back to the puree. Once it’s browned, add the coriander seed and the red pepper flakes and saute for about 3 minutes. Add curry powder, garam masala, several dashes fresh black pepper and salt and saute for another minute.

Add tamarind, tomato paste and vegetable broth and bring to a simmer. Now add the coconut milk and the cashew cream. Let cook uncovered for about 15 minutes, it should thicken a little and be really creamy.

In the meantime, saute the red onion in a little peanut oil in a separate pan with a pinch of salt for about 15 minutes, it should be browned and slightly caramelized. This adds a really nice sweetness and some added texture to the finished dish.

You’re pretty much done. You can shut the heat off then mix in the peas. Now fold in the boiled veggies, put the lid on the pot and let it heat through. Taste for salt and seasoning and serve garnished with cilantro if you like.

spiced red lentil dahl

from here

• 2 tablespoons peanut oil
• 1 large onion, chopped
• 1 cup dried red lentils, washed and picked over
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon mustard seeds
• 2 cloves
• 1 teaspoon cracked black pepper
• Salt
• 2 tablespoons cold butter (optional)
• Chopped fresh cilantro leaves for garnish.

1. Put oil in a skillet over medium high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
2. Meanwhile, combine all remaining ingredients except the salt, butter and cilantro in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes. Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
3. Remove cloves from pan and add reserved sautéed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.

fish tacos

from here

INGREDIENTS:

• 1/4 cup vegetable oil
• 1 jalapeño chile, seeded and finely chopped
• 1 small red onion, one-quarter finely chopped, the remainder thinly sliced
• 1 clove garlic, grated or finely chopped
• One 15-ounce can black beans, rinsed
• 1 teaspoon ground cumin
• Salt and pepper
• 3 tablespoons honey
• 2 tablespoons hot pepper sauce
• Juice of 2 limes, plus 2 teaspoons grated peel
• 1/2 head red cabbage, shredded
• 1/3 cup finely chopped cilantro (a generous handful)
• Four 6-ounce mahi mahi fillets
• 8 corn taco shells
• 1 cup crème fraîche or sour cream

DIRECTIONS:

1. In a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeño, chopped red onion and garlic and cook for 4 minutes. In a small bowl, mash the black beans with the cumin and season with salt and pepper; cover.
2. In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced onion, cabbage and cilantro; toss.
3. Preheat a grill or grill pan to medium. Coat the fish with the remaining 1 tablespoon oil and the lime peel. Cover and grill the fish, turning once, for 8 minutes.
4. Warm the taco shells and tortillas on the grill. Spread a few spoonfuls of mashed beans (stir 1 to 2 tablespoons hot water into the beans if too thick) on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere.
5. Flake half a piece of fish into each taco shell and top with some cabbage slaw. Serve 2 tacos per person, with the crème fraîche and extra slaw on the side.

oatmeal chocolate chip cookies

INGREDIENTS:

• 2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups brown sugar
• 1 cup butter
• 2 cups rolled oats
• 2 eggs
• 2 TBSP molasses
• 1 TBSP milk
• 12 oz chocolate chips

Bake at 350 degrees for 12 to 13 minutes.

turkey chili

from here

INGREDIENTS:

• 1 TBSP olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 medium poblano peppers, seeded and diced
• 1 clove garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 lb ground turkey
• 2 cans white kidney (cannelini) beans
• 4 cups chicken or turkey broth
• 3/4 tsp oregano
• 1 15.5 oz can hominy

serve with yogurt, lime, and cilantro

slow cooker curried chicken with peas and potatoes

from America's Test Kitchen

INGREDIENTS:

• 6 chicken breasts or thighs
• 2 TBSP vegetable oil
• 1 lb carrots, chopped
• 1 onion, sliced
• 2 TBS grated ginger
• 2 jalapeños, minced
• 4 tsp curry powder
• 1/4 tsp cayenne pepper
• 4 garlic cloves, minced
• 1 cup canned crushed tomatoes
• 1 14-oz can coconut milk
• 2 1/2 cups chicken broth
• 1/2 cup currants or golden raisins
• 2 bay leaves
• 1 cinnamon stick
• 2 lbs red potatoes
• 1/4 cup flour
• 2 cups frozen peas
• 1/4 cup cilantro, chopped
• 2 TBSP lemon juice

DIRECTIONS:

1. Brown chicken in 2 tsps vegetable oil, add to slow cooker.
2. Add remaining oil to pan and saute vegetables and spices. Stir in the can of tomatoes and add to slow cooker.
3. Add 2 cups broth, currants, bay leaves, cinnamon stick, and the potatoes around the edges. Cook on low for 4 hrs.
4. Take out chicken and potatoes and cut into bite-size pieces.
5. Stir in flour with 1/2 cup broth, add to sauce to thicken.
6. Add chicken and potatoes back in sauce and the other remaining ingredients.

guacamole

INGREDIENTS:

• 3 avocados
• 1/2 red onions, minced
• 1/4 cup cilantro, minced
• 2 tablespoons fresh lime juice
• 1 jalapeño minced
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/4 tsp salt

salsa

INGREDIENTS:

• 4-6 lg tomatoes, diced
• 1 lg yellow onion, diced
• 2 jalapenos, diced
• 3 serrano chiles
• 1/2 yellow bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 cup cilantro, chopped
• 1/2 cup green onions, diced
• 2 tomatillos
• juice from 2 limes
• 1 tsp vinegar
• dash of salt, pepper, and sugar

DIRECTIONS:

1. Dice onion and soak in lime juice. Add salt, pepper, sugar, and vinegar.
2. Blend jalapenos with serrano peppers and tomatillos.
3. Combine ingredients.

waffles, 2 variations

variation 1:

from AllRecipes

INGREDIENTS:

2 eggs

1 3/4 cups milk

1/4 cup applesauce

1/4 cup canola oil

1 tsp vanilla

1 cup wheat flour

1/3 cup flaxseed meal

1/4 cup wheat germ

1/4 cup flour

4 teaspoons baking powder

1 tablespoon sugar

1/4 tsp salt

variation 2

INGREDIENTS:

1 1/4 cup flour

3/4 cup oats

1/4 cup brown sugar

4 teaspoons baking powder

2 tablespoons wheat germ

1 teaspoon cinnamon

pinch salt

1 1/2 cups milk

1/4 cup butter, melted

1/4 cup applesauce

2 eggs

Mexican rice

INGREDIENTS:

• 3 tablespoons neutral oil
• 2 cups long-grain rice
• 4 garlic cloves
• 1 medium onion
• 2 large tomatoes
• 1 quart chicken stock

DIRECTIONS:

1. Saute rice in oil until brown.
2. Blend garlic, onion, and tomatoes in food processor.
3. Add chicken stock and blended mixture to the rice, bring to boil, and then simmer until rice is cooked.

pumpkin roll

from AllRecipes

INGREDIENTS:

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

DIRECTIONS:

1. Preheat oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

cinnamon rolls with cream cheese frosting

from Bon Appetit via epicurious

INGREDIENTS:

Dough:

• 1 cup whole milk
• 3 tablespoons unsalted butter
• 3 1/2 cups (or more) unbleached all purpose flour, divided
• 1/2 cup sugar
• 1 large egg
• 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
• 1 teaspoon salt
• Nonstick vegetable oil spray

Filling:

• 3/4 cup (packed) golden brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:

• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• print a shopping list for this recipe

DIRECTIONS

For dough:

1. Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
2. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:

1. Mix brown sugar and cinnamon in medium bowl.
2. Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
3. Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
4. Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:

1. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

multigrain bread

from America's Test Kitchen

INGREDIENTS:

• 6 1/4ounces 7-grain hot cereal mix , 1 1/4 cups, (see note above)
• 20ounces boiling water (2 1/2 cups)
• 15ounces unbleached all-purpose flour (3 cups), plus extra for dusting work surface
• 7 1/2ounces whole wheat flour (1 1/2 cups)
• 4tablespoons honey
• 4tablespoons unsalted butter , melted and cooled slightly
• 2 1/2teaspoons instant yeast
• 1tablespoon table salt
• 3/4cup pumpkin seeds or sunflower seeds, (unsalted)
• 1/2cup old-fashioned rolled oats or quick oats

INSTRUCTIONS

1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Follow illustrations 1 through 3 below to shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.

hummus

from Ina Garten

Ingredients:

• 4 garlic cloves
• 2 cups canned chickpeas, drained, liquid reserved
• 1 1/2 teaspoons kosher salt
• 1/3 cup tahini (sesame paste)
• 6 tablespoons freshly squeezed lemon juice (2 lemons)
• 2 tablespoons water or liquid from the chickpeas
• 8 dashes hot sauce

Directions:

1. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Note: You hardly need a recipe for this. I leave out the hot sauce and don't measure the ingredients.

edamame dip

from Epicurious via H.A. Kitchen

INGREDIENTS:

• 2 cups shelled edamame (from the frozen food section of your grocery store)
• 2 Tablespoons lemon juice
• 1/2 clove garlic (optional)
• 1 teaspoon sugar
• 1/2 teaspoons black pepper
• 3 Tablespoons olive oil
• 3 Tablespoons water (or slightly more)

DIRECTIONS:

1. Cook edamame in a bowl filled with water and placed in the microwave for 1 to 2 minutes.
2. Drain. Add edamame and all other ingredients into food processor or blender.
3. Process until mostly smooth. You may need to add more liquid if the dip is too thick.
4. Serve warm with sweet potato chips.

overnight granola

from here

A mixture of rolled and quick oats makes the granola clump.

INGREDIENTS:

• 1/4 Cup Oil
• 1/4 Cup Honey
• 1/2 Teaspoon Vanilla Extract
• 1 to 1-1/2 Teaspoons Ground Cinnamon
• 1/4 Teaspoon Ground Nutmeg
• 1/8 Teaspoon Salt
• 2 Cups Rolled Oats
• 1 Cup Quick Oats

DIRECTIONS

1. Preheat your oven to 300ºF (check to make sure your oven doesn’t run hot!).
2. Combine the oil, honey, vanilla, spices, and salt in a small dish and stir to combine. Place the oats in a large bowl and stir to mix the two kinds up, then add the liquid ingredients and stir until all those little oats are nicely coated. Spread the oat mixture out on a baking sheet (preferably one with rimmed sides so the granola doesn’t slide off the sheet!) or large jelly roll pan.
3. Place the oats in the oven and allow them to bake for just 10 minutes, not a minute more, then turn off the oven and leave the granola inside to finish baking. Don’t peek! You can leave them there while you run errands, go to bed, etc. But I found that they were done (as in the oven was cold and the granola was golden) after about 2.5 hours. So 2 to 3 hours is plenty if you are awake and remember them. Stir to declump a bit and store the granola in an airtight container at room temperature.

pizza dough

from Mark Bittman

INGREDIENTS:

• 3 cups all-purpose or bread flour, plus more as needed
• 2 teaspoons instant yeast
• 2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
• 2 tablespoons extra virgin olive oil

DIRECTIONS:

1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.
2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
4. When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.

Note: We love to bake this pizza with pesto, tomatoes, fresh mozzarella, and fresh basil. We heat the oven to as hot as it will go (500 degrees) and use a pizza stone.

potato sausage soup

INGREDIENTS:

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 1 cup cooked sausage (or half of a tube of sausage)
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• 1 can of corn (drained)

DIRECTIONS:

1. Combine the potatoes, celery, onion, corn, sausage, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Thai peanut chicken

from Mark Bittman's The Best Recipes in the World

INGREDIENTS:

• 1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 garlic cloves, minced
• One 1-inch piece fresh ginger, peeled and minced
• 1 TBSP curry powder
• 2 TBSP corn, grapeseed, or other neutral oil
• 1 small onion, sliced
• 1/3 cup roasted peanuts, chopped
• 1 TBSP sugar
• 1 TBSP nam pla (Thai fish sauce)
• 1/2 cup coconut milk

DIRECTIONS:

1. Put the chicken, garlic, ginger, and curry powder in a large bowl and toss well to coat. Marinate while you prepare the rest of the ingredients.
2. Put the oil in a large nonstick skillet or wok and turn the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Raise the heat to medium-high and add the chicken. Cook, stirring occasionally, until the chicken loses its raw look and begins to brown, about 5 minutes.
3. Stir in the peanuts, sugar, nam pla, and coconut milk. Cook, stirring occassionally, until the sauce is thickened and the chicken tender, 5 to 10 minutes. Serve immediately.

chicken pot pie

from Ina Garten

INGREDIENTS:

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves
• For the pastry:
• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
4. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
5. Preheat the oven to 375 degrees F.
6. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

chicken chili

from Ina Garten

INGREDIENTS:

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

• Chopped onions, corn chips, grated cheddar, sour cream

DIRECTIONS:

1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
2. Preheat the oven to 350 degrees F.
3. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

curried honey mustard chicken

from AllRecipes

INGREDIENTS:

• 1/3 cup butter, melted
• 1/3 cup honey
• 1/4 cup Dijon-style prepared mustard
• 4 teaspoons curry powder
• 1 pinch ground cayenne pepper
• 4 skinless, boneless chicken breasts

DIRECTIONS:

1. In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

honey-lime chicken enchiladas

from here

INGREDIENTS:

• 1/3 cup honey
• 1/4 cup lime juice (about 2 large limes)
• 2 teaspoons to 1 Tablespoon chili powder
• 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
• 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
• 12 corn tortillas
• 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
• 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
• 1/2 to 3/4 cup of heavy cream
• nonstick cooking spray
• 1 Tablespoon of chopped cilantro, to garnish

DIRECTIONS:

1. Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
2. Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
3. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
4. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
5. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
6. Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
7. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

vegan naan

from PETA

INGREDIENTS:

1 tsp. active dry yeast (1/2 package)

1/2 cup warm water

1 Tbsp. sugar

3 Tbsp. soy milk

1 tsp. salt

1 3/4-2 cups bread flour

2 Tbsp. olive oil

DIRECTIONS:

1. In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.
2. Stir in the sugar, soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.
3. Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
4. Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
5. Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.

aloo gobi

from AllRecipes

INGREDIENTS:

• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon cumin seeds
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can coconut milk
• 2 tablespoons ground coriander
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• 1 tablespoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 3 large Yukon Gold potatoes, peeled and
• cubed
• 1 medium head cauliflower, chopped into
• bite size pieces
• 1 (15 ounce) can garbanzo beans,
• drained
• 2 tablespoons garam masala

DIRECTIONS:

1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.

2. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.

3. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

Note: We didn't use the cayenne pepper, but it still had a kick to it. Also used ground cumin rather than cumin seeds.

Sunday Experimentation - Sweet, spiced vegetables with currants and poaches eggs.

Ok, so this Sunday dinner I cooked with a friend, and I decided to make something up with what we had. It turned out so well, I want to share it!

Ingredients:
5 Jerusalem artichokes, peeled and sliced.
1 sweet potato, sliced thin
½ yellow onion, chopped
½ c black currants
Eggs.
Butter
Honey and Brown Sugar
Seasonings


In a skillet, melt a T or so of butter and place the artichokes and potato inside. Pour in a little bit of water, drizzle a little bit of honey on top as well as some chili power, salt, and unsweetened cocoa powder. Cover and let cook for a while.

Then, melt some more butter. Make it fatty. Then caramelize the onion, mixing in some cinnamon, a touch of clove (I just put in two whole cloves), black currants and just a touch of brown sugar while doing so. When done, mix in the potatoes and chokes just slightly.
In the meantime, poach some eggs (look it up if you haven’t done it. We put about 3 tablespoons of red wine vinegar and 3 T of golden balsalmic vinegar in the water, with some salt and pepper.)
Eat together, and enjoy. Serves 2

sweet and sour balti chicken

INGREDIENTS

• 3 tbsp tomato puree
• 2 tbsp Greek yogurt (US strained plain)
• 1 1/2 tsp garam masala
• 1 tsp chilli powder
• 1 tsp crushed garlic
• 2 tbsp mango chutney
• 1 tsp salt
• 1/2 tsp granulated sugar
• 4 tbsp oil (they specify corn, we used extra virgin olive)
• 1 1/2 lb skinless, boneless chicken, cubed
• 1/4 pint or 2/3 cup water
• 2 fresh green chillies, chopped
• 2 tbsp chopped fresh coriander (cilantro)
• 2 tbsp single (light) cream

DIRECTIONS

1. Mix tomato puree, yogurt, garam masala, chilli powder, garlic, mango chutney, salt, and sugar ina medium mixing bowl. Stir well.
2. Heat the oil in a karahi, wok, or deep pan. Lower the heat slightly and pour in the spice mixture. Bring to the boil and cook for about 2 minutes, stirring occasionally.
3. Add the chicken pieces and stir until they are well coated.
4. Stir in the water to thin the sauce slightly. Continue cooking for 5–7 minutes, or until the chicken is fully cooked and tender.
5. Add the fresh cillies, coriander and cream, cook for a further 2 minutes over a low heat.

mango chutney

INGREDIENTS

• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes
• 1 medium onion, chopped
• 1/2 cup golden raisins
• 1/4 cup crystalized ginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon red chili pepper flakes

DIRECTIONS

1. Combine sugar, vinegar in pot, bring to a boil, stirring til sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 min–1 hour. Stir occasionally.

makes 6 (1/2) pint jars

tabouleh

INGREDIENTS

• 1 cup bulgur wheat (fine-medium grind)
• 2 cups hot water
• 1 pound ripe tomatoes, seeded and chopped (about 2 cups)
• 1 bunch green onions, white and green part, finely chopped (about 1 cup)
• 1 hothouse cucumber, halved, seeded and diced (about 2 cups)
• 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
• 1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 2 lemons, juiced
• 1/4 cup extra-virgin olive oil

DIRECTIONS

Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.

In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together.

Note: Can substitute quinoa for the bulgur wheat to make this recipe gluten-free.

strawberry, ginger and mint sekanjabin (persian vinegar drink)

from AllRecipes

INGREDIENTS

• 4 cups white sugar
• 2 cups water
• 12 ounces fresh or frozen strawberries, chopped
• 1 cup chopped fresh mint
• 1/2 cup sliced fresh ginger
• 2 lemons, peeled and juiced
• 1 cup white balsamic vinegar (not distilled vinegar)

DIRECTIONS

1. Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
2. Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
3. To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

mango pineapple salad with mint

from AllRecipes

INGREDIENTS

• 2 cups peeled, diced ripe mango
• 1 cup chopped fresh pineapple
• 1/4 cup dried cranberries
• 1/4 cup flaked coconut
• 1/4 sprig chopped fresh mint

DIRECTIONS

1. In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.

***Note: we added strawberries as well, and didn't have exact proportions.