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LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

This tangle of noodles with a peanut dressing upgrade tastes great. If you like more heat, add another 1/4 tsp. red pepper flakes. If you don’t like heat, leave it out.

 

1/2 C. peanut butter

3 T. tamari or other soy sauce

2 T. rice wine vinegar

1/2 tsp. light brown sugar

1/4 tsp. red pepper flakes, or to taste

1/8 tsp. garlic powder

1/2 C. water

8 oz. rice vermicelli or ramen noodles

1 T. toasted sesame oil

1 (8-oz.) can Carrots, drained (You can use a shredded fresh carrot if you have some in your root cellar)

1 (8-oz.) can Straw Mushrooms, drained (sub 2/3 C. peas, if they are available)

1 (8-oz.) can water chestnuts, drained

1/4 C. dry-roasted peanuts

 

In a bowl, combine the peanut butter, tamari, vinegar, red pepper flakes, and garlic powder, stirring to blend well. Add the water, stirring until smooth. Set aside. Soak the noodles in enough boiling water to cover until softened (if using rice noodles), otherwise cook according to package directions.. Drain and transfer to a large bowl. Toss with sesame oil to coat. Add the carrots, mushrooms, water chestnuts, and peanuts to the bowl with the noodles. Add the reserved peanut sauce, tossing gently to combine.

 

Pantry Friendly Brown Rice Fritters

Pantry Friendly Brown Rice Fritters

 

2 C. cooked brown rice

1/2 C. grated Parmesan

1 egg

1/2 tsp. salt

A couple of grinds of black pepper

1/2 C. flour

1/4 C. vegetable oil

 

Combine rice, cheese, egg, salt, and pepper. Form into patties and place in refrigerator to chill. When ready to cook, dredge each patty in flour and cook in pre-heated oil, turning once to brown, three to four minutes per side.

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

3 to 6 cloves garlic

1 (12-ounce) can black olives

1/4 cup extra-virgin olive oil

Pinch red pepper flakes

1 pound dried spaghetti

1 (2-ounce) tin anchovy fillets in oil

Kosher salt

Freshly ground black pepper

red chili flakes, optional

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely chop 3 to 6 garlic cloves. Drain 1 (12-ounce) can black olives, then cut each olive in half crosswise. Heat 1/4 cup extra-virgin olive oil in a small saucepan over low heat for a few minutes. Add the garlic and a pinch red pepper flakes and cook, stirring often, until the garlic starts to soften, 7 to 10 minutes. Add 1 pound dried spaghetti to the boiling water and cook according to package directions. Meanwhile, add the fillets from a (2-ounce) tin anchovy fillets in oil and some of their oil to the garlic mixture, stir to break the fillets up so they eventually melt into the oil. Cook for 2 to 3 minutes. Add the olives cook for 5 minutes more to warm through. When the spaghetti is ready, drain and return it to the pot. Pour in the olive oil mixture and use tongs to thoroughly toss and incorporate the flavors. Taste and season with salt and pepper as needed. Serve warm.

Pantry Friendly Caramelized Canned Potatoes

Pantry Friendly Caramelized Canned Potatoes

Pantry Friendly Caramelized Canned Potatoes

1 (16 ounce) can small potatoes

2 tsp. butter

1⁄2 C. brown sugar

 

Drain your potatoes well. Melt butter in a skillet. Stir in the brown sugar and heat, stirring until it bubbles. Wait until it turns brown and starts to caramelize. Add potatoes and cook 3-5 minutes (until heated through), stirring constantly.

LTS Bread Sticks

LTS Bread Sticks

LTS Bread Sticks

 

3 ½ C. Flour, Divided

2 T. Sugar

1 tsp. Salt

1 T. Yeast

1 1.2 C. Hot Water

Shortening for greasing pan

Toppings, optional – seeds, parmesan cheese, garlic salt, etc.

 

Add sugar, salt, and yeast to 2 cups flour and toss.  Stir in 1 ½ C. hot water.  Slowly add 1 ½ C. more flour.  Knead 10 minutes.  Allow to rise until double.  Roll into rectangle, cut in 1 inch strips.  Twist and place on greased baking sheet.

Canning Navy Beans (Easy Method)

Canning Navy Beans (Easy Method)

Canning Navy Beans (Easy Method)

1 1⁄2 cups dried navy beans

1⁄2 teaspoon salt (optional)

 

Put 1 1/2 Cups Dry Navy Beans in each quart jar. Add salt as desired. Fill Jar with boiling water to 1 inch from the top. Put on lids and rings. Place in canner with hot water. Pressure can at 10 lb. pressure for 20 minutes. Beans will continue to soften when you use them in either your soup or for baked beans.

Canning Baked Beans

Canning Baked Beans

Canning Baked Beans

8 pints

 

2 lb. dried navy beans

1⁄2 lb bacon

1 -3 large onion

2⁄3 cup brown sugar, packed

4 teaspoons salt

2 teaspoons mustard powder

1 cup orange juice (optional)

2⁄3 cup molasses (I use Grandma’s molasses which has a higher concentration of sugar)

 

Soak beans in 3 quarts of water, (make sure they are covered!) for 12-18 hours. Drain but do not rinse. Return beans to pot and cover with 3 quarts of fresh water. Bring to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserve the liquid. Transfer the beans to a 4-quart or larger covered baking dish. Chop the bacon and onions. Add them to the beans. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (or 1 cup orange juice and 3 cups water). Pour the sauce mixture over the beans. Don’t stir! Cover the beans and bake them in a preheated 350-degree oven for 3 to 3.5 hours. The consistency should be like a thick soup. Adds more liquid if the beans become too dry. While the beans are baking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. Ladle the hot beans into your prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive tool, adding more beans as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the lids and caps, hand tightening the bands. Process your filled jars in a pressure canner at 10 pounds pressure for 1 hr 20minutes (pints) or 1 hr 35minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. For added safety, boil the contents for 15 minutes before tasting or eating. (If you follow accurate canning protocol, that should not be necessary!). It takes a big pot to make this so if you want to double it, prepare two separate pots. My canner only holds 5 quarts so it can only hold a single batch anyways.

Canning Cuban Black Beans

Canning Cuban Black Beans

Canning Cuban Black Beans

2 lb. dried black beans

2 cups onions, chopped

1 cup bell pepper, chopped

6 teaspoons garlic, chopped

1 1⁄2 tablespoons salt

1 1⁄2 tablespoons ground cumin

1 tablespoon oregano

1⁄4 cup cider vinegar

1⁄2 lb salt pork

 

Sort dry beans. Soak overnight in water. Drain beans, add new water covering by 2″, and bring to a boil. When boiling begins, remove from heat and set aside. Sauté onion, pepper, and garlic in olive oil until onion is glassy. Add remaining spices, salt and vinegar to the sauté pot. Sterilize 8-pint Mason Jars. Add 1/4 cup of sauté mixture to each jar. Chop Salt pork into small pieces and divide into eight “piles”. Put one “pile” of salt pork into each jar. Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2″ headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner. Top off each jar with bean juice, leaving 3/4″ headspace. Put of lids and process 1 hour 5 minutes at 10 psi. After processing, remove from heat and allow canner to return to ambient pressure of its own accord. Remove and cool jars. Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.

LTS Whole Grain Bread with Barley Flour

LTS Whole Grain Bread with Barley Flour

LTS Whole Grain Bread with Barley Flour

Good, heavy, dense bread for open face sandwiches and fancy toast.

1 teaspoon active dry yeast

1 1/2 cups warm water

2 tablespoons honey

1 1/2 teaspoons salt

1 1/2 cups barley flour

2 to 4 cups whole wheat flour, divided

1 tablespoon shortening,, melted (butter is better flavor, if it’s on hand)

In a small bowl, dissolve the active dry yeast in the warm water and set aside for 10 to 15 minutes, or until foamy. Stir in the honey and salt until incorporated. Using a standing mixer fitted with a dough hook, combine the barley flour, 2 cups of the whole wheat flour, yeast mixture, and the butter for 5 to 6 minutes on medium slow, or until all the flour is incorporated. Remove the dough from the mixer and put it on a well-floured (with whole wheat flour) work surface. Knead for 5 to 8 minutes, until the dough is elastic and smooth. Add as much whole wheat flour as necessary, but don’t incorporate more than another 2 cups here. The dough will be tacky to the touch. Place the dough in a large bowl, cover with plastic wrap or a damp dish towel, and set in a warm spot until it doubles in size, usually about 2 to 4 hours. Punch down the dough and place it in a loaf pan (approximately 9 inches by 5 inches). Cover with plastic wrap or a damp dish towel and let the dough rise a second time, until it hits the top of the pan, usually another 1 to 2 hours. (If you do not have a loaf pan, free-form a batard-shaped loaf, put it on a sheet pan, and cover as directed.) Preheat the oven to 350 degrees F. Place the loaf pan on the center rack and bake for about 40 to 50 minutes, or until the bread browns lightly. The loaf should fall easily from the pan when tapped and sound hollow when you knock on the bottom. Cool slightly before serving.  PANTRY NOTE: When possible, store baked whole grain bread in a plastic bag in your fridge, where it will keep for about two weeks. If the bread turns stale, slice it thin and bake for 7 to 10 minutes at 350 degrees for a crispy homemade crostini. You can also store baked bread in a plastic bag in the freezer, where it will keep for two to three months.

Winter Squash Gratin

Winter Squash Gratin

Winter Squash Gratin

Winter Squash, such as Butternut or Acorn

2 T. extra virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 T. minced fresh parsley

1 tsp. minced fresh sage

3 eggs

1/2 C. low-fat milk

2 ounces Gruyère cheese, grated (1/2 C.)

Salt and freshly ground pepper to taste

1 ounce Parmesan cheese, grated (1/4 C.)

 

Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 C. of pureed or finely diced squash. Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper. Beat the eggs in a large bowl and whisk in the milk. Add 1/2 tsp. salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top. Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

Home-Style Butterbeans

Home-Style Butterbeans

Home-Style Butterbeans

5 bacon slices, diced

1 small onion, minced

1/2 cup firmly packed brown sugar

1 (16-oz.) package frozen butterbeans

1/4 cup butter

2 teaspoons salt

1 teaspoon cracked pepper

 

Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper. Home-Style Lima Beans: Substitute 1 (16-oz.) package frozen baby lima beans for butterbeans. Proceed with recipe as directed.

Parsnip and Thyme Bread

Parsnip and Thyme Bread

Parsnip and Thyme Bread

1 tablespoon canola or sunflower oil

1 large onion, sliced

1 C. plus 2 tablespoons self-rising flour

1/2 teaspoon sea salt

1 teaspoon fresh thyme leaves

1/4 C. grated Parmesan, hard goat cheese, or sharp Cheddar

1 C. grated parsnip

Freshly ground black pepper

1 egg, lightly beaten

2 to 3 tablespoons whole milk

 

Preheat the oven to 35O°F. Heat the oil in a frying pan, add the onion, and cook gently for about 10 minutes, stirring occasionally, until soft and lightly colored. Remove from the heat and cool slightly.

In a large bowl, mix the flour, salt, thyme, cheese, grated parsnip, and some pepper. Add the onion, followed by the egg and 2 tablespoons of milk, then mix to form a soft dough, adding the extra milk if needed. Don’t overwork the dough; just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet. Bake for 40 to 45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom. Let cool for a few minutes on a wire rack, then slice and serve while still warm.

Instant Pot Dump and Start Alfredo

Instant Pot Dump and Start Alfredo

Instant Pot Dump and Start Alfredo

 

1 1/2 cups chicken broth

1 1/2 cups heavy cream

1 tsp minced garlic dried

salt and pepper to taste

1/2 lb dry linguine noodles broken in half

3/4-1 cup parmesan cheese shredded

 

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, that’s okay. Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them, if you like yours softer I’d recommend cooking for a minute or two longer) and then let it naturally release its pressure for an additional 6 minutes then quick release. Let the noodles and sauce sit for a minute or so. This is very important. Your cheese will not melt into the sauce if it doesn’t cool for a minute or two. Gradually stir in the parmesan cheese. It’s ready to eat, Enjoy!

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

1 1/2 cup chicken broth

1  cup heavy cream

1 tsp minced garlic dried

salt and pepper to taste

8 oz dry ziti pasta

1 cup red pasta sauce

1 cup parmesan cheese shredded

1/2 cup mozzarella cheese shredded

 

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, that’s okay. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release. Add the red pasta sauce to the Instant Pot and give it a stir. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.

Enjoy! Recipe Notes:  This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

2 cloves garlic, thinly sliced

3 Tablespoons olive oil

¼ cup pine nuts

¼ raisins

3 Tablespoons tomato purée

2 ounces red wine

6 salt-packed anchovy fillets (or 8 from an oil tin)

½ pound dried pasta (in this case you really do want to splurge on a “fancier” pasta but the type is less important – margarita, bucatini, spaghetti, fettuccine all work well)

homemade breadcrumbs

 

Heat oil in large, deep skillet over medium-low heat. Fry garlic slowly. Once garlic is golden brown, add raisins, pine nuts, and anchovies. Continue frying, stirring regularly, for 2 minutes. Add tomato purée and wine and stir well until combined. Meanwhile, cook the pasta until al dente. Try to time it so the pasta is done at about the same time as the sauce. (Serious Italian cooks tell you that rinsing pasta in cold water ruins it, but I’ve been known to do it quite frequently. I’m working on my timing.) Add the pasta to the sauce and stir until incorporated. Serve garnished with breadcrumbs (they’re missing in the picture below, but the crunch they add is really essential!).

Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits

 

2 cups sifted flour

3 tsp. baking powder

3/4 tsp. baking soda

¾ tsp. salt

4 T. softened lard, butter or shortening

¾ cup buttermilk

 

Preheat oven to 425 degrees Fahrenheit (F). Sift flour once, then combine flour, baking soda, baking powder, and salt, sifting together into a large mixing bowl. Cut soft butter or shortening into dry ingredients with a fork or pastry cutter until mixture resembles coarse cornmeal. Blend in buttermilk slowly until dough is firm (amount needed may vary). Turn out on a lightly floured board and knead gently until surface of dough is smooth. Roll or pat out to l/2-inch thickness. Dip biscuit cutter in flour then cut out biscuits and place on a lightly floured and greased baking sheet so that biscuits are touching each other. Brush top of biscuits with melted butter and bake until golden brown (approximately 10 to 12 minutes) in 425 degree oven. Makes 18 biscuits.

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

1 pound loaf Ciabatta bread

1 pound broccoli rabe

1  pound Italian Sweet Sausage, casings removed

2 tablespoon olive oil

2 red onions, diced

3/4 cup diced celery

1/2 cup chopped parsley

1/3 cup shaved parmesan cheese

3 eggs

2 1/4 cups chicken broth

1/2 cup white wine or dry vermouth

butter for baking dish and foil

Kosher salt

pepper

 

Time-Saving Tip:  Cook the broccoli rabe in advance, cool and store until ready to continue.  Prepare the stuffing a day in advance and bring to room temperature before baking.

 

Trim the ends off of the broccoli rabe, rinse well. Bring a pot of salted water to a boil.  Have a colander resting in a bowl nearby so you can scoop the cooked broccoli rabe into the colander when ready. Also, set up a large bowl with cold water and some ice to transfer the cooked vegetable. Add the broccoli rabe to the pot; stir it. Cook for about 3 minutes until nearly tender, don’t overcook. Using tongs, transfer the broccoli rabe to the colander. Let drain and then transfer to a bowl of ice water, this will stop the broccoli rabe from overcooking. Cut the broccoli rabe into 1-inch pieces. If you’re not using right away, make sure to drain well and store to use later.  Remove the sausage from the casing and transfer to a nonstick pan with two tablespoons of olive oil.  Sauté while breaking up with a wooden spoon, until the sausage is no longer pink. Add the onions and celery, season with salt and pepper.  Sauté for 5-6 minutes until the meat starts to brown.  Combine the broccoli rabe with the mixture, sprinkle with more salt and pepper and cook another two minutes. Pour the wine in the pan and bring to a boil. Simmer until most of the liquid is gone.  Set aside and cool to room temperature. While the mixture cools, combine the eggs and chicken broth. Cut the bread into roughly 1 inch- 1 1/2-inch cubes and transfer to a large bowl. Once the sausage mixture has completely cooled, add it to the bread and toss to combine. Then stir in the cheese, parsley, and season with salt and pepper.  Finally, pour in the egg mixture and gently coat all of the dressing. Transfer the dressing to a buttered casserole dish.  Tightly cover with foil. At this point, you can store the stuffing in the refrigerate overnight. Please remove it from the refrigerator at least an hour before baking. Place the casserole dish in a preheated 350-degree oven for 30 minutes. Remove the cover and bake another 10 minutes.

Avocado-Lime Black Beans

Avocado-Lime Black Beans

Avocado-Lime Black Beans

One 15-ounce can black beans

1/2 lime, juiced

1/2 cup fresh cilantro leaves, chopped

1 small shallot, diced

1 teaspoon ground cumin

Salt and freshly ground black pepper

1 avocado, to serve

 

Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.  The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning.

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

1 bunch of dandelion greens

4 medium sized potatoes, chopped into 2 inch chunks

1/4 cup extra virgin olive oil

2 cloves garlic, crushed

1-15 ounce can of cannellini beans

¼ cup roasted red peppers, chopped

1 Tablespoon parsley, chopped

¼ cup Parmesan cheese

 

Bring a large pot of salted water to a boil. Add the dandelion greens and boil for 10 minutes. Drain thoroughly and roughly chop. In the meantime, also boil potatoes for 10 minutes. Heat the extra virgin olive oil in a large sauté pan. Sauté potatoes until browned, about 8-10 minutes. Add the garlic and sauté for 2 minutes. Add chopped dandelion greens and sauté for an additional 3 to 4 minutes. Add the cannellini beans, roasted red peppers, salt and pepper to taste and cook for another 5 minutes. Sprinkle with Parmesan cheese and parsley and serve.

Quick Sides

Quick Sides

Quick Sides

Organic Baked Beans

 

Sauteed Spinach with Garlic

Add l tablespoon olive oil to a large skillet. Swirl around l halved garlic clove, cut side down, to infuse the oil. Remove the garlic clove. Add a shake of red pepper flakes and 12 ounces of fresh spinach. Stir as the mound of leaves gradually wilts way more than you ever think it will. Add a hefty pinch of salt and black pepper. Snip the spinach leaves with kitchen scissors while still in the skillet.

 

Green Beans with Toasted Almonds and Mint

In a large frying pan, heat 2 tablespoons olive oil and l tablespoon unsalted butter over medium heat. When the butter has melted, add cup slivered almonds and cook for 2 minutes, or until they darken slightly in color. Add 2 cups trimmed green beans and cook for 2 minutes, stirring occasionally. Add a generous squeeze of lemon juice and a few pinches of salt and remove to a platter. Sprinkle with chopped fresh mint.

 

Tomato and Avocado Salad

Halve l avocado, remove the pit, peel, and cut into chunks. In a medium bowl, toss with about 1V2 cups halved grape tomatoes, 3 chopped scallions (white and light green parts only), a generous drizzle of olive oil, salt and pepper, a spritz of lime juice, and chopped fresh cilantro to taste.

 

White Beans and Spinach

In a medium skillet, sauté a halved garlic clove, cut side down, in a few glugs of olive oil. Let it infuse the oil for a minute, then remove. Add 2 tablespoons chopped onions (or shallots or scallions—white and light green parts only) and a shake of red pepper flakes and cook until the onions are soft, about 2 minutes. Stir in l can of rinsed and drained white beans (such as Great Northerns or cannellini). Add a handful of thawed and well-squeezed frozen spinach, lightly mashing the beans and spinach together. Add salt and black pepper and stir. Serve with freshly grated Parmesan.

 

Sugar Snap Peas and Radish Salad

In a medium bowl, toss together 2 cups of the sweetest sugar snap peas you can find (trim off the ends if it’s not too big of a pain); l radish, sliced into thin coins; V4 cup chopped fresh mint; a squeeze of lime juice; sea salt; about 1 tablespoon chopped scallions (white and light green parts only); and a tiny drizzle of olive oil. This is best in the spring when the snap peas are peaking.

 

Corn with Butter and Cotija Cheese (or Parmesan)

Boil shucked sweet com for 5 minutes. Spread butter on the corn while the corn is still hot and sprinkle with cotija or Parmesan cheese. If it is peak com season, forget the cheese and eat boiled corn on the cob with butter and salt only. Anything else is, obviously, blasphemy.

 

Quick Creamed Spinach

Thaw a box or bag of frozen spinach by placing it in a colander and running warm water over it for a few minutes. Press down on the spinach to squeeze out all the liquid. In a small frying pan over medium heat, add l tablespoon olive oil and small onion (chopped), salt, black pepper, and a few red pepper flakes (optional, as always). After 5 minutes, add the spinach and toss with the onions until the spinach is heated through. Sprinkle in 1 to 2 teaspoons flour and stir. Add Vs to V2 cup milk (nonfat, 1%, 2%, whole … any kind but chocolate!), depending on how creamy you like your creamed spinach, and a pinch of freshly ground nutmeg. Stir until heated through.

 

Green Beans with Ginger and Garlic

Add 2 tablespoons olive oil to a large skillet set over medium heat, along with 2 teaspoons peeled, minced fresh ginger, 3 to 4 chopped scallions (white and light green parts only), a shake of red pepper flakes, and salt and black pepper. Cook until the ginger and scallions are soft and aromatic, about 1 minute. Add 3 cups trimmed green beans (or haricots verts) and 1 minced garlic clove. Cook, uncovered, until the green beans are tender but still crispy, about 4 minutes.

 

Buttered Peas with Mint

In a large skillet, melt 2 to 3 tablespoons unsalted butter over medium heat. Add 1V2 cups thawed frozen peas. (You can run them under warm water to accelerate the thawing process; just try to dry them as much as possible before proceeding.) Heat until w armed through. Remove from the heat and sprinkle with 2 tablespoons chopped fresh mint and salt to taste.

 

Roasted Cauliflower and Broccoli

Preheat the oven to 4OO°F. Separate l head of cauliflower and l head of broccoli into florets. On a rimmed baking sheet, toss the florets in olive oil to lightly coat. Season with a shake of red pepper flakes and salt and black pepper to taste. Spread out on the baking sheet and roast for 15 to 20 minutes, until the vegetables look crispy but not burnt. Squeeze fresh lemon juice over the vegetables and sprinkle with freshly grated Parmesan, if desired.

Garlic Parmesan Mashed Potato Cakes

Garlic Parmesan Mashed Potato Cakes

Garlic Parmesan Mashed Potato Cakes

2 C. mashed potatoes

1 egg

4 garlic cloves, finely minced

3 T. all-purpose flour

1 C. of parmesan + 1/2 C. for the coating

1 tsp. Italian seasoning

Salt and pepper

Fresh chopped parsley, for garnish

 

In a large bowl add the mashed potatoes, egg, 1 C. parmesan cheese, Italian seasoning, and 3 T. all-purpose flour; mix until combined and smooth. Place 1/2 C. parmesan in a shallow dish. Divide the potato mixture into eight equal portions and form 8 patties (you can use a ring mold to shape the patties). Roll the patties in the parmesan to coat. In a large skillet over medium heat, using cooking oil or butter, cook patties until golden on both sides. Season with salt and pepper to taste, garnish with fresh chopped parsley and more parmesan; serve hot. Enjoy!

Creamy Cornbread Casserole

Creamy Cornbread Casserole

Creamy Cornbread Casserole

1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved1 (14.75 ounce) can cream-style corn

2 eggs

1 (8 ounce) package dry corn bread mix

1 C. sour cream

8 ounces Cheddar cheese, shredded

 

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese. Bake in preheated oven for 30 minutes, until golden brown.

Puff Pastry Garlic Bread Roll-ups

Puff Pastry Garlic Bread Roll-ups

Puff Pastry Garlic Bread Roll-ups

1 puff pastry sheet (9×9-inch), thawed

5 T. softened butter

1 heaping T. minced garlic

1 T. chopped fresh parsley

1 T. grated Parmesan cheese

In a small bowl combine the butter with the garlic, parsley and Parmesan. Sprinkle a work surface lightly with flour and gently unfold the pastry. Spread ¾ of the butter mixture evenly from edge to edge. Roll it up. Cover with saran wrap and refrigerate 20 – 30 minutes. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or lightly grease with butter. When the oven is ready take the puff pastry out of the fridge and slice into 1-inch thick rolls. Set on the baking sheet 1 – 2 inches apart. Brush the tops with butter. Bake 20 minutes until golden and puffed. Brush the tops again if you have butter left – there will be melted butter on the baking sheet – you can brush the tops with that too using a pastry brush.

Old Fashioned Fried Cornbread

Old Fashioned Fried Cornbread

Old Fashioned Fried Cornbread

3 C. water

3 C. cornmeal

1 tsp. salt

3/4 tsp. sugar

1 C. lard (no substitutes)

 

Bring the water to a boil in a saucepan over high heat. Meanwhile, combine the cornmeal, salt, and sugar in a heat-proof bowl. Pour the boiling water into the cornmeal mixture and stir until the dry ingredients absorb all the water and the cornbread batter is firm. If the mixture does not firm up or is grainy, add a little additional water and microwave it until it is fully cooked and firm enough to shape.  Heat the lard in a heavy skillet over medium-high heat. Dip your hands in ice water then form the cornbread into patties. The batter will be hot. Add the patties to the skillet (in batches if necessary) and cook until golden brown. Flip them over and cook on the other side until crispy and brown. Remove the cornbread patties from the pan and let drain on paper toweling. Serve warm.

Soft Pretzel Twists

Soft Pretzel Twists

Soft Pretzel Twists

Pretzel Dough:

1½ C. warm water

1 T. sugar

2 tsp. sea salt

2¼ tsp. instant yeast

4½ C. flour

¼ C. (1/2 a stick) butter, melted

8 C. water

½ C. baking soda

1 egg, lightly beaten

.

Garlic Parmesan:

5 cloves garlic, crushed

3 T. butter, melted

3 T. grated Parmesan cheese

.

Cinnamon Sugar:

1 T. cinnamon mixed with 4 T. sugar

3 T. butter, melted

.

Everything:

4 tsp. poppy seeds.

4 tsp. sesame seeds.

4 tsp. dried garlic

4 tsp. dried onion

1 tsp. sea salt

.

Sea Salt & Rosemary:

3 T. fresh rosemary

3 T. sea salt

.

Pepperoni Pizza:

Mini pepperoni, sliced thin

Mozzarella cheese, sliced thin

 

Preheat oven to 200°F. To make the dough: In the bowl of a stand mixer fitted with the dough hook, mix together warm water, sugar, salt and yeast; let sit for 5 minutes until frothy. Add the flour and butter and mix on low speed until dough pulls away from the sides of the bowl, approximately 5 minutes. Transfer dough to a lightly oiled bowl, cover with aluminum foil, and place in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 1 hour until it has doubled in size. Turn the dough out onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a 16-inch rope, fold it in half, twist end over end, and shape into a circle, pinching the ends together. Preheat the oven to 425°. Line two large baking sheets with parchment paper; set aside. Bring 8 C. of water and baking soda to a boil in a large pot. Using a flat spatula, drop the pretzel twists into the boiling water and boil for 45 seconds. Depending on the size of your pot you may need to boil one at a time. Remove twists from the water and brush lightly with the beaten egg. Proceed with your topping of choice.

 

Garlic Parmesan topping: Spread the garlic over the tops of the pretzels, then sprinkle lightly with Parmesan. Bake for 12-14 minutes, until golden and puffed. Remove from oven and brush a bit of melted butter over the tops, then sprinkle with more Parmesan. Serve warm.

 

Cinnamon Sugar topping: Bake pretzels for 12-14 minutes, until golden and puffed. Remove from oven and brush lightly with melted butter, then generously cover with cinnamon sugar mixture. Serve warm.

 

Everything topping: Mix the poppy seeds, sesame seeds, dried garlic, dried onion, and salt, then sprinkle over top of the pretzels. Bake for 12-14 minutes, until browned. Serve warm.

 

Sea Salt & Rosemary topping: Sprinkle rosemary and sea salt over the pretzels. Bake 12-14 minutes, until golden and puffed. Serve warm.

 

Pepperoni Pizza topping: Place the pepperoni and mozzarella slices on the pretzel tops, making sure to get some in all the cervices. Bake 12-14 minutes, until golden and puffed. Serve warm.

Cherry Tomato and Parmesan Galettes

Cherry Tomato and Parmesan Galettes

Cherry Tomato and Parmesan Galettes

10½ ounces puff pastry

Dijon mustard

2 C. cherry tomatoes, halved

1 medium egg yolk beaten with 1 T. water (egg wash)

sea salt and black pepper, to taste

¼ heaping C. finely shaved Parmesan

extra virgin olive oil

 

Preheat the oven to 425°F. Thinly roll out the pastry on a lightly floured work surface—you can do this half at a time if it’s easier—and cut out six 4½-inch circles using a bowl or plate as a guide. Arrange these on a couple of cookie sheets. Spread a bit of Dijon mustard in the center of each circle, to within about ¾ inch of the rim. Place the tomatoes on top. Brush the surrounding rim with the eggwash, then season the tomatoes, cover with a few slivers of Parmesan, and drizzle over some olive oil. Bake in the oven for 15 to 20 minutes, until golden and risen.

Olive, Bacon and Cheese Bread

Olive, Bacon and Cheese Bread

Olive, Bacon and Cheese Bread

 

5 fl oz white wine

3 1/3 fl oz olive oil

4 eggs

1/2 tsp. salt

2 1/2 C. all-purpose flour

1 tsp. of baking powder (about 5g)

5 ounces grated swiss cheese or cheddar

1 large onion

3 1/2 ounces bacon

7 ounces cooked ham

3 1/2 ounces black olives

3 1/2 ounces green olives

2 T. chopped parsley

 

In a large bowl, whisk together the wine, oil, eggs and salt. Separately, mix the flour and baking powder, sift and stir into the liquid preparation. Chop the onion finely and melt in a skillet with a bit of olive oil (or butter). Add the bacon to onions and cook for a few minutes then keep aside. Take care of draining the mixture to avoid a soggy dough. Slice the olives and parsley and cut the ham. Add all ingredients and grated cheese to the basic preparation and mix. Pour into a buttered loaf pan, 9 by 5 inches. Bake in the oven for 1 hour at 360°F (180°C).

Pinto Beans braised with Bacon & Red Wine

Pinto Beans braised with Bacon & Red Wine

Pinto Beans braised with Bacon & Red Wine

Several ounces to 1/2 lb. smoky bacon, diced

1 large onion, peeled and diced

2 celery stalks, diced

2 carrots, peeled if desired, and diced

4 cloves garlic, minced

2 large sprigs woody herb of your choice (Clark’s recipe calls for rosemary, which is very nice, but I have used thyme and sage to equal success)

1 lb. dried pinto beans, dry OR soaked overnight (soaking overnight will shorten cooking time, though, so read directions carefully before beginning)

1 T. coarse kosher salt, with more to taste

2 C. dry red wine

Good olive oil, for serving (optional)

Coarsely grated parmesan, for serving (optional)

Coarsely ground black pepper or red pepper flakes, for serving (optional)

 

In a large, thick-bottomed pot over medium heat, cook the bacon until some fat is rendered and the bacon is starting to turn golden but is not totally cooked, about 5 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, another five to ten minutes, until onions begin to turn translucent and vegetables begin to turn tender. Add beans to pot, whether dry or soaked overnight (although if beans have been soaked overnight, drain them first). Add the T. of salt. Add 7 or 8 C. of water. For beans soaked overnight, this will just cover them. For dried beans, it will seem a substantial amount of liquid. Bring the beans to a boil, and then reduce to a simmer. For beans soaked overnight, simmer gently for about 45 minutes to one hour. For beans being cooked from dry, simmer gently for 2 to 4 hours. Meanwhile, in a small pot over medium heat, bring the 2 C. wine to a boil. Reduce to a simmer, and simmer until wine is reduced to about one-third and has formed a thin syrup. This takes about 20 minutes. When beans are tender and have begun to give off their starchy, bean-y liquid, remove any branches from woody herbs in your pot and discard them. Add the reduced wine to the pot and stir it to combine. Bring the beans to a simmer again and cook for 10 to 20 minutes more for the flavors to meld. Serve the beans alongside polenta, buttered egg noodles, rice, or potatoes. Pass olive oil, grated parmesan, and black pepper or red pepper flakes for topping. To make ahead, allow beans to cool after adding the red wine. Refrigerate until ready to eat. To heat, gently bring the beans to a simmer on the stovetop before serving.

Succotash

Succotash

Succotash

2 tablespoons (1/4 stick) unsalted butter

1 small red bell pepper, cored, seeded, and diced

1 bunch scallions, white and green parts, chopped (about 1 cup)

1 tablespoon chopped fresh thyme

2 cups cooked lima beans

2 cups fresh corn kernels (from about 4 ears of corn)

1/2 cup chicken stock

1/2 cup heavy cream

1/4 cup chopped fresh Italian parsley

Juice of 1/2 lemon

 

In a large skillet over medium heat, add the butter. When the butter is melted, add the bell pepper and scallions and cook, stirring occasionally until wilted, about 4 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the lima beans and corn and toss to combine. Pour in the stock and cream and bring to a rapid simmer. Cook until the sauce has thickened and coats the vegetables, about 3 minutes. Stir in the parsley and lemon juice and serve.

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash

 

Coarse salt and freshly ground pepper

3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 C.)

3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 C.)

3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 C.)

1/4 C. extra-virgin olive oil, divided

1 onion, diced

2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 C.)

1/4 C. roughly chopped fresh sage leaves

 

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. Heat 2 T. oil in a large (preferably cast-iron) skillet over medium-high heat and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 T. oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

Zucchini Pancakes with Blossoms and Basil

Zucchini Pancakes with Blossoms and Basil

Zucchini Pancakes with Blossoms and Basil

1 cup unbleached all-purpose flour

1 teaspoon kosher salt

½ teaspoon baking soda

1 cup water

1 egg, beaten

1 cup grated green zucchini, from 1 medium zucchini (about ½ pound)

¼ cup packed fresh basil, very thinly sliced

3 tablespoons canola oil

4 zucchini blossoms

 

Whisk the flour, salt, and baking soda together in a medium bowl. Add the water and egg and whisk until just combined. Add the zucchini and basil and stir together gently with a spoon.  Heat 2 tablespoons of the oil in a small (8- or 9-inch) nonstick pan over medium heat until it shimmers. Add about half the batter (1 heaping cup) and spread it evenly into the pan. Cook until browned on the bottom side, 4 to 5 minutes. While the pancake cooks, break two of the zucchini blossoms apart into distinct petals. Place the petals in a flower pattern on the raw side of the batter, then flip the pancake over with a large spatula. Cook until puffed and evenly browned, 3 to 4 minutes longer. Transfer to a paper towel-lined plate and add the remaining tablespoon of oil to the pan. Repeat with the remaining ingredients.  Serve the pancakes piping hot, cut into eight pieces each. Note: You can reheat the pancakes in the microwave or on the stovetop, but they’re best fresh from the pan.

Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

1 1/2 cups pearl barley

1 pinch salt

1 medium sized zucchini, finely diced

1/4 cup extra-virgin olive oil

1/4 cup tahini, stirred

1/4 cup white balsamic vinegar

1/2 cup chopped scallions, white and green parts

1 small jalapeño, seeded

1 garlic clove

1/2 cup chopped green olives

2 tbsp chopped drained capers

1/2 cup fresh cilantro leaves

 

Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool.  Bring a small pot of salted water to a boil and blanch the zucchini just until it turns bright green, about 30 seconds. Cool in ice water. Drain well and set aside. In a food processor, combine the oil, tahini, vinegar, scallions, jalapeño and garlic. Process until you have a smooth, thick green dressing. The mixture will thicken to a paste in the food processor. Add about 1/4 cup very hot water to thin. In a large bowl, combine the cooked barley and zucchini, the olives and the capers. Drizzle with the dressing and toss to coat. Mound the salad on a platter and sprinkle with the cilantro. Serve at room temperature.

 

Winter Squash Buns

Winter Squash Buns

Winter Squash Buns

7 oz winter squash, peeled, in cubes

1 tsp chile powder

1 tsp ground paprika

1 tsp grated nutmeg

pinch of salt and freshly ground pepper

2 tbsp butter

1 package yeast (2 1/4 tsp)

2 cups all-purpose flour

8 oz aged cheese, grated (reserve a little for the garnish)

2/3 cup milk

1 handful of pumpkin seeds to garnish, briefly roasted in a pan

 

Preheat the oven to 35O°F/Gas 4. Grease a baking sheet with olive oil and arrange the winter squash on it. Sprinkle with the chili and ground paprika, nutmeg, salt, and pepper. Bake the squash until done, approx. 30 minutes. Leave to cool. Puree in a food processor and blend in the butter, yeast, flour, and cheese. Carefully add the milk; maybe you won’t need all of it, maybe a little more, depending on the squash’s moisture content. Continue to work into a pliable dough. Grease a bowl with some oil and place the dough ball in it. Cover with plastic wrap. Allow to rise for 1 hour in a warm draft-free place. Thoroughly punch down the dough again and divide into approx. 16 equal portions. Shape into balls and place on a greased cookie sheet. Loosely cover with plastic wrap and allow to rise for approx. 30 minutes. Preheat the oven to 35O°F/Gas 4, brush the buns with a little water, and sprinkle with the pumpkin seeds and reserved cheese. Bake the buns until done and golden brown, approx. 30 minutes. Serve with thyme butter.

Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

 

1 large Yukon Gold potato, peeled and cut into 1-inch pieces

1 small butternut squash (about 2 lb./900 g), peeled, seeded, and cut into 1-inch dice (to yield

about 4 C.)

2 cloves garlic, thinly sliced

1⁄3 C. pitted small black olives, such as niçoise

2 tsp. salted capers, rinsed well

1 tsp. crushed coriander seeds

3 T. (44 ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

Position a rack in the center of the oven and heat the oven to 425°F (220°C).  In a large bowl, toss together the potato, squash, garlic, olives, capers, and coriander. Add the olive oil and mix well to combine. Season with 1/4 tsp. of salt and a few grinds of pepper. Transfer to a 9 x 12-inch baking

dish and bake in the oven, stirring occasionally, until the vegetables are tender and lightly browned, 55 minutes to 1 hour.

Mushroom Risotto with Lemon and Thyme

Mushroom Risotto with Lemon and Thyme

Mushroom Risotto with Lemon and Thyme

1/4 C. extra virgin olive oil Here’s our favorite organic olive oil.

4 cloves garlic chopped

2 C. Carnaroli rice

3/4 pound mixed mushrooms sliced thin

1 C. dry white wine

6 C. Chicken and Mushroom Broth  or Homemade Chicken Broth

1 T. fresh thyme leaves

1 T. finely grated lemon zest

2 tsp. fine sea salt

1/4 C. heavy cream

 

Warm the olive oil in an enameled cast iron braising dish over medium heat. Stir in the garlic and saute it until fragrant, about three minutes. Stir in the rice, making sure each grain is well-coated with the olive oil, and sauté it until the tips of each grain of rice turn translucent. Turn up the heat to medium-high. Stir in the mushrooms, and pour in wine. Stir the rice and mushrooms gently, but continuously until the rice absorbs the wine. Add the broth a half C. at a time, stirring continuously, and waiting for the rice to absorb the broth before adding more. When the rice is tender and has fully absorbed the broth, yielding a gorgeous creamy texture, turn off the heat, stir in the thyme, lemon zest, salt and heavy cream. Serve warm.

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

 

2 lb. (900 g) russet potatoes

Kosher salt

2/3 C. (310 g) all-purpose flour

1 large egg

2 14-ounce cans (400 g) cherry tomatoes, strained

1/4 C. (59 ml) extra-virgin olive oil

1 tsp. granulated sugar

2 whole cloves

2 sprigs thyme

1 3-inch cinnamon stick

1 1-inch strip orange zest

1 1-inch strip lemon zest

1 sprig rosemary

1/4 tsp. whole black peppercorns

1 small head savoy cabbage, shredded

 

Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat, salt liberally, and cook at a gentle simmer until the potatoes are extremely tender, 35 to 40 minutes. Drain the potatoes and peel them while they’re still warm. Pass through a ricer onto a clean work surface. Sprinkle the flour evenly over the potatoes and form into a well. Crack the egg into the well and gently beat with a fork. Gradually incorporate the egg into the flour. Knead the dough until smooth. Cut the dough into four even pieces. Roll each piece out into a !4-inch-thick rope, and then cut each rope with a pastry cutter or knife into !4-inch pieces. Place the gnocchetti on sheet pans lightly dusted with flour, cover, and refrigerate until ready to use. Position a rack in the center of the oven and heat the oven to 325°F (170°C). In a large bowl, toss the tomatoes with 2 T. of the oil, 1 tsp. salt, and the sugar; toss well to combine. Arrange the tomatoes in a single layer in an 8 x 8-inch baking dish. Make a bundle out of cheesecloth with the cloves, thyme, cinnamon stick, orange zest, lemon zest, rosemary, and peppercorns. Add this bundle to the pan and roast in the oven until the tomatoes are tender and beginning to caramelize, about 1 Vi hours. Remove from the oven and discard the bundle.  In a 12-inch skillet heat the remaining 2 T. oil over medium heat. Add the cabbage and a generous pinch of salt and cook, stirring often, until the cabbage wilts, about 5 minutes. Add the tomatoes and 1/4 C. of water, cover, and reduce the heat. Cook, stirring often, until the cabbage is meltingly tender, 35 to 40 minutes. Season to taste with salt. Bring a large pot of well-salted water to a boil. Drop the gnocchetti into the water and cook until they begin to rise to the surface, about 3 minutes. Transfer the gnocchetti to the cabbage with a slotted spoon or spider and toss to combine. Serve the gnocchetti in individual shallow bowls.

Homemade Mexican Rice (aka Spanish Rice)

Homemade Mexican Rice (aka Spanish Rice)

Homemade Mexican Rice (aka Spanish Rice)

1/4 C. vegetable oil

2 C. white rice, uncooked

1 1/2 tsp. salt

1/2 tsp. garlic powder

1 tsp. cumin

1/2 C. chopped onion

1 Anaheim pepper, seeds and membrane removed, then diced

1 can tomato sauce or diced tomatoes

4 C. chicken broth

Cilantro, for garnish

Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown. Add the salt, garlic powder, and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cooking for another 3-5 minutes, until the vegetables begin to soften. Stir in the tomato sauce or diced tomatoes and chicken broth, then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed. Fluff with a fork, then cover and allow to sit another 5 minutes before serving.

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

4 to 6 servings of your favorite prepared mac and cheese

3/4 C. shredded cheese

spray oil

Waffle iron

Heat waffle iron on high setting. Spray iron with oil. Fill iron with mac and cheese, topping with additional shredded cheese. Close iron and cook for about 5 minutes. (I did not force mine to close all the way.) You want the mac and cheese to be just to the point of being brown and crispy- but not over cooked, since the mac and cheese could dry out. (The extra cheese helps with this.) After cooking allow waffle to cool just a bit and carefully loose the edges of the waffle. The waffle should pop right out!

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

4 whole sweet potatoes sliced into fries

1 bottle Oktoberfest beer

1 T. pumpkin pie spice

1 T. brown sugar

2 T. olive oil

¼ cup ketchup

2 T. honey infused balsamic vinegar

1 tsp. pumpkin pie spice

1 T. honey

In a bowl, combine the beer, brown sugar and pumpkin pie spice.  Next put the sweet potato fries into the beer solution, and allow them to soak for at least an hour in it.  Preheat your oven to 350.  After the fries have soaked in the beer solution, on a parchment paper lined cookie sheet, spread the fries over it in a single layer. Drizzle the olive oil over the fries. Bake for about 20 minutes. Spiced Balsamic Dipping Sauce:  In a small bowl, mix together the ketchup, vinegar, honey and pumpkin pie spice.  Give it a little taste and adjust if needed. If too sweet add a little more balsamic, if too spiced, add a little honey. It is what you like, use your judgment.  Take the fries out the oven, serve them up with the sauce and ENJOY!

Choctaw Banaha Corn Shuck Bread

Choctaw Banaha Corn Shuck Bread

Choctaw Banaha Corn Shuck Bread

Two cups of cornmeal

1 ½ cup boiling water

1 tsp. baking soda

1 tsp. salt

corn shucks

 

Boil corn shucks for ten minutes.  In a large bowl mix together the cornmeal, soda and salt until it is doughy.  Roll into longish shape that will fit into the corn shucks.  Wrap the shucks around the dough and tie with a shuck string, then boil in pot of water for 30-40 minutes. Drain, then let set for five minutes before serving.   We eat it with salsa on top.  A great addition with pinto beans.  To make Banaha more interesting, I add a variety of things to the cornmeal mixture: chopped onions, green sweet peas, spinach, garlic, pepper. I prefer to boil the Banaha in unsalted turkey, chicken or vegetable broth instead of water for added flavor.