curried pumpkin soup

from here


1 tablespoon canola oil 1 tablespoon butter 1 cup chopped onions ¾ cup chopped carrots 2 cloves garlic, minced 2 teaspoons minced fresh ginger 1 ½ teaspoons red curry paste or curry powder 1 ½ to 2 cups vegetable broth 2 cans (15 ounces each) pumpkin puree 1 cup canned coconut milk ½ teaspoon salt Pinch of sugar

apple crisp

adapted from here

• 10 medium/large apples, cored and sliced
• 1/2 cup sugar
• 1 tbsp flour
• 2 tsp cinnamon
• 1 tsp nutmeg

for the topping:

• 1 cup pecans
• 2 c oats
• 2 c flour
• 1/2 c brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 c butter cut in

Bake for 45-60 minutes at 350

Chicken, Mushroom, Spinach Alfredo Lasagna

from here

INGREDIENTS

• 8 tablespoons (1 stick) unsalted butter 
• 1 pound button mushrooms, thinly sliced 
• 1 cup finely chopped yellow onion 
• 3 tablespoons minced garlic 
• 1/2 cup all-purpose flour 
• 7 cups milk 
• 2 teaspoons kosher salt 
• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon freshly grated nutmeg 
• 1 pound spinach, stemmed, washed, blanched and roughly chopped 
• 3 cups grated Parmesan 
• 2 tablespoons olive oil, plus more for coating casserole dish 
• 2 pounds boneless skinless chicken breast 
• 1 tablespoon Essence, recipe follows 
• 1 pound oven-ready lasagna sheets 1 tablespoon butter, cut into 8 pieces

DIRECTIONS

1. Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes.
   
2. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes.
   
3. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes.
   
4. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
   
5. Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
   
6. Preheat the oven to 375 degrees F.
   
7. Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top.
   
8. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
   
   Note: You may need slightly less than the entire package of lasagna noodles, depending on the pan used for the casserole. Also, you may be able to fit more than 3 pieces of pasta in each layer, depending. The pasta can be broken into smaller pieces to fill in the gaps.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

chocolate volcano/lava cakes

INGREDIENTS

• 8 oz bittersweet chocolate, chopped fine
• 2 oz unsweetened chocolate, chopped fine
• 10 tbsp unsalted butter, cut into 1/2-inch pieces
• 1 1/2 cups (10 1/2 oz) sugar
• 2 tbsp cornstarch
• 3 large eggs plus 4 large egg yolks, room temperature
• 2 teaspoons orange-flavored liqueur
• confectioners sugar

DIRECTIONS

1. Adjust oven rack to upper-middle position. Preheat oven to 375 degrees.
2. Lightly coat eight 4-ounce ramekins with butter and dust with sugar, tapping out excess. 
3. Melt bittersweet and unsweetened chocolate and the butter in a medium bowl set over a medium saucepan of simmering water, stirring occasionally, until chocolate mixture is smooth. In large bowl, whisk 1 1/2 cups sugar and cornstarch together. Add melted chocolate mixture and stir to combine. Add eggs, yolks, and orange-flavored liqueur. Whisk until fully combined. Scoop 1/2 cups batter into each ramekin.
4. Place filled ramekins on rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
5. Transfer ramekins to wire rack and let cool slightly, about 2 minutes. Run paring knife around edge of each cake. Invert each cake onto a small plate then immediately invert again right-side up onto 8 individual serving plates. Sift confectioners' sugar over each cake. Serve immediately.

Glazed Cinnamon Rolls

from Baking Illustrated


INGREDIENTS

dough:

• 1/2 cup milk
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup warm water (about 110 degrees F)
• 1 envelope (2 1/4 teaspoons) instant yeast
• 1/4 cup sugar
• 1 large egg plus 2 egg yolks
• 1 1/2 teaspoons salt
• 4 to 4 1/4 cups flour

filling:

• 3/4 cup packed brown sugar
• 3 tablespoons ground cinnamon
• 1/8 teaspoon salt

icing:

• 8 ounces cream cheese, softened
• 2 tablespoons corn syrup
• 2 tablespoons heavy cream
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• pinch salt

DIRECTIONS

1. Heat milk and butter until butter melts. Set aside until mixture is lukewarm.
2. Mix together water, yeast, sugar, egg, and yolks. Add salt, milk mixture, and 2 cups of flour and blend. Add remaining flour until dough forms. Let rise for 1 1/2 to 2 hours.
3. After the dough has doubled in size, roll out dough to 12-inch rectangle on floured work surface.
4. Sprinkle mixed filling ingredients evenly over dough, leaving 1/2 inch border at edge.
5. Roll dough beginning with long edge closest to you. Pinch dough with fingertips as you roll. Moisten top border with water and seal edge.
6. Grease a 13x9 inch baking dish. Cut the roll (which should form a uniform 16-inch cylinder) into 12 equal pieces using dental floss and place the rolls cut side up in the baking dish. 
7. Cover and let rise until doubled, 1 1/2 to 2 hours.
8. Bake rolls at 350 degrees for 25 to 30 minutes.
9. Spread mixed icing on rolls.

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.