Citrus Sun

Citrus Sun

 

Thick circular slices of grapefruit (with peeling removed)

The separated sections of an orange

Two slices of kiwi

Bing cherries or strawberries or kumquats

 

Wash all ingredients with care before cutting them. Use a thick circular slice of grapefruit as the base of the “sun.” Use the separated orange sections for the sun’s rays. Cut crosswise slices of kiwi for big, round eyes. Use a Bing cherry or kumquat or strawberry for the nose and a curve of cherry or kiwi or strawberry for the smile.  Your youngsters will love creating their own suns from the ingredients you prepare or teaming up to make a community platter!

Dutch Oven Meaty Beans

Dutch Oven Meaty Beans

Dutch Oven Meaty Beans

 

1 lb. hamburger

5 cans pork and beans

1 c. catsup

1/4 c. prepared mustard

2 onions, chopped

1 cup barbecue sauce

1/2 c. packed brown sugar

1/4 c. pancake syrup

 

Brown meat and onions in pot (or Dutch oven), pour off excess fat. Mix in remaining ingredients and cook covered for approximately 46 minutes. Serves 10-12.

Freakish Frog with Fly

Freakish Frog with Fly

2 thick apple slices

1 slice of green pear or apple (tongue)

peanut or nut butter

sunflower seeds

raisins

dried fruit (eyes)

 

Use peanut or nut butter to “glue” both apple slices together to shape a mouth. Poke sunflower seeds into frog’s mouth for teeth. Place a green pear or apple slice in mouth for the tongue. Use peanut or nut butter to “glue” dried fruit pieces to form bugged eyes. Flies: Stick sunflower seeds, or pumpkin seeds, or almond slivers into raisins to form wings. Place fly on frog’s tongue.

 

Dutch Oven Breakfast Casserole

Dutch Oven Breakfast Casserole

Dutch Oven Breakfast Casserole

 

2 Granny Smith apples, peeled, sliced and sautéed in butter

2 lb sausage, cooked and drained

9 bread slices, cubed

3/4 t. dry mustard

9 eggs, beaten

3 c. milk

1 1/2 c. shredded cheese

 

Line Dutch oven with foil. Mix ingredients in a bowl, then put in oven and cook for about one hour at 350°

Crockpot Turkey Cassoulet

Crockpot Turkey Cassoulet

 

1-1/2 C. dried great northern beans

1 lb. turkey breast tenderloin

2 onions, chopped

14 oz. can ready to serve chicken broth

1-1/2 C. water

14 oz. can diced tomatoes, undrained

1/8 tsp. white pepper

1/4 tsp. salt

1/2 tsp. dried thyme leaves

 

Place beans in a medium bowl and cover with water. Cover and let stand overnight to soak. Drain beans and discard soaking water. Place beans in 3-4 quart crockpot. Cut turkey into 1″ pieces and place in crockpot along with onions, chicken broth and water. Cover and cook on low for 8-10 hours. Then stir in tomatoes and pepper. Cover again and cook on low for 30 minutes until hot. You can substitute a 12 oz. can of white meat chicken, drained, for the turkey tenderloin to make this a true pantry recipe.

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

12 pieces frying chicken, cut up

1 large onion, diced

2 cloves garlic, finely chopped

1/2 c. chili sauce

4 bay leaves and 1/2 tsp. cumin

1/4 c. cooking oil

1 bell pepper, diced

3 cans tomatoes

1 cup water

3 tsp. salt and pepper to taste

2 cups rice

 

Brown chicken with onions. Add tomatoes, green pepper, chili sauce, spices, water and rice in a large skillet (or Dutch oven). Cover and simmer for 30 – 40 minutes. Check occasionally and add water if necessary. Serve on hot platter, with pieces of chicken around the rice. Serves 8.

Pasta Fagioli

Pasta Fagioli

 

3 T. olive oil

1 onion, quartered then halved

2 cloves garlic, minced

1 (29 ounce) can tomato sauce

5 1/2  C. water

1 T. dried parsley

1 1/2 tsp. dried basil

1 1/2 tsp. dried oregano

1 tsp. salt

1 (15 ounce) can cannellini beans

1 (15 ounce) can navy beans

1/3  C. grated Parmesan cheese

1 pound ditalini pasta

 

In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

Peppermint Holiday Soft Sugar Cookies

Peppermint Holiday Soft Sugar Cookies

Peppermint Holiday Soft Sugar Cookies

6 C. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 C. butter, at room temperature

2 C. granulated sugar

3 large eggs

2 tsp. peppermint extract

1 1/2 C. sour cream

 

1 C. butter, at room temperature

1 tsp. peppermint extract

4 C. powdered sugar

Pinch of salt

6 tsp. heavy cream

crushed candy canes, for decoration

 

Combine the flour, baking powder, baking sod and salt in a medium bowl and mix to combine. Set aside. In a large bowl (or the bowl of a stand mixer) beat the butter and sugar until it is fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed.  Add the sour cream and the peppermint extract, mix well.  Gradually start adding the dry ingredients, beating just until combined. Divide the mixture in half and wrap each half in plastic wrap. Refrigerate 2 hours, or overnight. Preheat the oven to 425ºF. Line baking sheets with parchment paper or silicone mats. Lightly flour a workspace, then turn out one half of the dough onto the counter. Roll the dough to a 1/4-inch thickness. Dough will be a little bit sticky, so use flour as needed to avoid sticking. Use a 3-inch round cookie cutter to cut out circles and transfer to prepared baking sheets. Bake the cookies just until set, and still pale, about 7 minutes. Transfer to a cooling rack or to a piece of waxed paper on the counter to cool completely. To make the frosting, beat the butter in a large bowl until soft and fluffy. Add the peppermint extract. Start adding in the powdered sugar, 1/2 C. at a time, and beat until completely combined. Add the salt and the cream and beat until light and fluffy. Frost each cookie and top with crushed candy canes.

 

Apricot Couscous

Apricot Couscous

 

1 cup chicken broth

3 strip orange peels, (3″ by 1″ each)

1/2 cup dried apricot halves, cut into thin strips

1 cup couscous

1/3 cup chopped fresh parsley or cilantro leaves

 

In 2-quart saucepan, heat chicken broth, orange peel, apricots, and 1/4  C. water to boiling over high heat. Remove saucepan from heat; stir in couscous. Cover saucepan, and let stand 5 minutes or until ready to serve. Remove orange-peel strips. Fluff couscous with fork; stir in chopped parsley or cilantro

Zesty Stovetop Beans

Zesty Stovetop Beans

 

1 can (15 to 16 ounces) no-salt-added navy or small white beans, rinsed and drained

1 can (15 to 16 ounces) no-salt-added red kidney beans, rinsed and drained

1/2 cup ketchup

1 T. prepared white horseradish, drained

1 tsp. brown sugar

1 tsp. Worcestershire sauce

 

In 2-quart saucepan, heat all ingredients to boiling over medium heat, stirring occasionally.

Turkey Cutlets à l’Orange

Turkey Cutlets à l’Orange

 

2 large naval oranges

1/2 cup chicken broth

2 T. brandy

2 T. orange marmalade

1 1/2 tsp. cornstarch

2 tsp. olive oil

4 (about 1 pound) turkey-breast cutlets

1/2 tsp. salt

1/4 tsp. ground black pepper

 Parsley sprigs, for garnish

 

From 1 orange, squeeze 1/3  C. juice. Cut remaining orange into 1/4-inch-thick slices. In cup, stir orange juice, broth, brandy, marmalade, and cornstarch until blended; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add turkey cutlets; sprinkle with salt and pepper. Cook cutlets 5 to 8 minutes or until lightly browned on the outside and no longer pink on the inside, turning over once. Transfer cutlets to platter; keep warm. Add orange slices to skillet; cook 2 minutes. Transfer orange slices to platter with cutlets. Stir juice mixture to blend; add to skillet and heat to boiling. Boil orange sauce 1 minute; pour over cutlets. Garnish with parsley sprigs.

Thyme Pork Chops with Roasted Cauliflower

Thyme Pork Chops with Roasted Cauliflower

2 pork, rib chops, cut 3/4-inch thick

2 teaspoon thyme, fresh

1/8 teaspoon salt

1/8 teaspoon pepper, black ground

Nonstick cooking spray

3 cups cauliflower

1 small onion

1 tablespoon EVOO

 

Trim fat from meat. In a small bowl, combine thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle onto both sides of chops. Rub in with your fingers. Set aside.  Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion wedges; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.  Cook and stir vegetables about 5 minutes or until almost tender. Push cauliflower and onion to edge of skillet.  Add oil to skillet. Arrange seasoned chops in a single layer in skillet. Cook over medium heat for 10 to 15 minutes or until pork chops are done and vegetables are tender, turning chops to brown evenly and stirring vegetables often.

Garlic Sizzled Mushrooms

Garlic Sizzled Mushrooms

1 teaspoon olive oil

Cooking spray

5 cups quartered mushrooms (about 1 pound)

1/4 teaspoon crushed red pepper

1/8 teaspoon salt

10 garlic cloves, chopped

1/2 cup no-salt-added beef broth

Dash of black pepper

2 tablespoons chopped fresh parsley

 

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the mushrooms, crushed red pepper, salt, and garlic to skillet, and sauté for 3 minutes. Reduce heat to medium. Add broth and black pepper, and cook 5 minutes. Remove from heat, and sprinkle with parsley.

Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

30 ounces canned sliced potatoes (2 cans)

1 tsp. butter (you can add a bit more if you like and the end of cooking)

1 tsp. olive oil

1⁄2 tsp. dried rosemary

1⁄2 tsp. fresh parsley, and chopped fine

1⁄4 tsp. ground black pepper

1 tsp. kosher salt

Optional:  roasted red peppers, pimentos, bacon or pancetta, scallions or thin sliced onion

In a medium sauté pan melt the butter with olive oil. Add potatoes and  pan sauté just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sautéed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.

Baked Cabbage

Baked Cabbage

 

1 large head green cabbage

4 small red tomatoes, diced

1 small white onion, chopped

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon black pepper

1/8 teaspoon cumin

1/8 teaspoon caraway seed

1/8 cup water or chicken stock

 

Preheat oven to 325 degrees. Quarter the cabbage and boil it in a large pot for 10 minutes. Remove cabbage sections and place in a shallow baking dish. Combine other ingredients in small bowl and pour over cabbage. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces halfway through cooking time so top side does not overcook.

Cuban Beef Picadillo

Cuban Beef Picadillo

 

1 T. EVOO

3/4 C. diced Onion

1/2 C. diced Red Bell Pepper

1 1/2 tsp. minced Garlic

1 lb. Ground Beef

1 tsp. Cumin

1 tsp. Salt

1/4 tsp. Pepper

1/2 C. Tomato sauce

1/2 C. dry White Wine

10 Green Olives

1/4 C. Raisins

 

Heat oil in large skillet over medium high heat.  Add onion, pepper and garlic and cook for a few minutes, until onion softens.  Add ground beef and spices and cook until beef is no longer pink, breaking up meat with a spoon as it cooks.  Stir in tomato sauce, wine, olives and raisins.  Reduce heat to low and simmer uncovered for 5 to 8 minutes, or until sauce had thickened slightly.  Season with additional cumin, salt and pepper to taste.  Serve warm over white rice.

Roasted Salmon and Tomatoes

Roasted Salmon and Tomatoes

 

1 1/4 lb. Salmon Fillet, about 1” thick

Nonstick Cooking Spray

1/4 tsp. Salt

6 Roma Tomatoes, seeded and chopped

1 T. Worcestershire Sauce for Chicken

1/4 tsp. Pepper

1 T. Dijon Mustard

1 T. fresh Marjoram or Oregano

 

Preheat oven to 450.  Coat 13×9 baking pan with nonstick cooking spray.  Rinse fish and pat dry.  Cut fish into 4 serving size portions.  Sprinkle with half the salt.  Place skin side up in baking dish, tucking under any thin edges to make fish uniform thickness.  Arrange tomatoes around salmon.  Sprinkle with Worcestershire sauce, pepper and remaining salt.  Bake uncovered for 12 to 16 minutes, or until fish begins to flake with tested with a fork.  Remove skin from fish and discard.  Stir mustard and herbs into tomatoes.  Serve tomato over fish.

Whole Foods Salmon Chowder

Whole Foods Salmon Chowder

 

 

3 strips nitrite-free bacon, diced (pork, turkey or vegetarian)

1 large yellow onion, diced

1/2 cup diced celery

2 large Russet potatoes, peeled and diced

2 carrots, peeled and diced

2 cups chicken or vegetable stock

1/2 cup whole milk

1/2 cup half-and-half

1 1/2 pounds salmon fillet, skinned, boned and cut into 1-inch cubes

1/4 cup chopped fresh parsley

1/2 to 1 teaspoon dried dill

Sea salt and freshly ground pepper to taste

1 tablespoon minced fresh chives for garnish

Oyster crackers for garnish (optional and contain gluten)

 

Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with a slotted spoon and set aside. Sauté onion and celery in the bacon fat in the same pot until onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté onion and celery.) Add potatoes and sauté about 5 minutes, stirring occasionally. Do not brown. Add carrots and stock, bring to a boil, then reduce heat and simmer until vegetables are fork tender about 10 minutes.  Add milk, half and half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Add more pepper and salt to taste. Transfer to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.

Maple-Glazed Salmon with Pineapple

Maple-Glazed Salmon with Pineapple

 

1/2 cup maple syrup

2 tablespoons Dijon mustard

4 6-ounce salmon fillets

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 fresh pineapple

1 jalapeño, seeded and finely chopped

2 cups cooked white rice

 

Heat broiler. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. Slice the peel from the pineapple half and cut it lengthwise into quarters, then cut each quarter into 1/2-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon. Brush the salmon with the syrup mixture. Broil for 5 to 7 minutes, or until the salmon flakes easily when pricked with a fork and the inside is the same color throughout. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired. Tip: Slice the other half of the pineapple left over from this recipe, brush it with maple syrup, and broil until it bubbles. Serve with ice cream.

Stinging Nettle Soup with Quail Eggs

Stinging Nettle Soup with Quail Eggs

Stinging Nettle Soup with Quail Eggs

 

1/2 lb. fresh young stinging nettles washed well

4 C. homemade chicken broth

1 T. all purpose flour

1 T. unsalted butter

Pinch toasted, ground fennel seed

Pinch toasted, ground aniseed

Kosher salt to taste

Fresh ground black pepper for finishing

12 hardboiled quail eggs or chopped hard-boiled eggs

Fresh chopped dill or mint for serving

Creme fraiche for serving, optional

 

Bring a pot of lightly salted water to a boil, then blanch the nettles for a second or two until just wilted, then remove to an ice bath and chill. Remove the nettles and chop finely. in a 2 qt saucepan, melt the butter and stir in the flour. Whisk in the chicken stock and simmer for a few minutes until lightly thickened, then add the aniseed, fennel, and salt to taste. Finally add the nettles and heat through, double check the seasoning and adjust as needed, then divide 1 C. portions between heated soup bowls or C., garnish each with 3 quail eggs, fresh cracked pepper, creme fraiche if using and the dill, then serve immediately.

 

Notes: With a recipe with so few ingredients, it’s important to use a strong, high quality chicken or poultry stock, or any stock you want to substitute.   If you really want to drive home the nettle, try pureeing half of the leaves with the soup and chopping the other half to add, you’ll get more of a pronounced nettle flavor.

Melting Potatoes

Melting Potatoes

Melting Potatoes

3 lb. New Potatoes/Yukon Gold Potatoes any small potato

1 1/4 C. chicken broth

6 T. Butter

2 cloves garlic peeled and lightly crushed

1 T. Thyme

1 tsp. Kosher Salt

1/2 tsp. Pepper

 

Place oven rack in upper middle position and preheat to 500°. Peel the potatoes. Square off the ends of the potatoes then slice them in 3/4″-1″ disks. Place the butter in a medium, microwave-safe bowl and melt for 30 seconds at 70% power. Stir the thyme, salt and pepper into the melted butter. Toss the potato disks in the butter mixture. Place the potatoes in single layer in a 13×9″ metal baking pan. Roast for 15 minutes. Remove from the oven, use a spatula to flip over the potato disks. Roast for another 15 minutes. Remove from the oven and flip the potatoes again. Pour the chicken broth over the potatoes and sprinkle the garlic on top. Roast for another 15-20 minutes, until the potatoes are tender. Baste with the sauce and serve.

Impossibly Easy Salmon Pie

Impossibly Easy Salmon Pie

 

1 can (7-1/2 ounces) salmon packed in water, drained and deboned

1/2 cup grated Parmesan cheese

1/4 cup sliced green onions

1 jar (2 ounces) chopped pimientos, drained

1/2 cup low-fat (1%) cottage cheese

1 tablespoon lemon juice

1-1/2 cups low-fat (1%) milk

3/4 cup reduced-fat baking and pancake mix

2 whole eggs

2 egg whites or 1/4 cup cholesterol-free egg substitute

1/4 teaspoon salt

1/4 teaspoon dried dill weed

1/4 teaspoon paprika (optional)

 

Preheat oven to 375°F. Spray 9-inch pie plate with nonstick cooking spray. Combine salmon, Parmesan cheese, onions and pimientos in prepared pie plate; set aside. Combine cottage cheese and lemon juice in blender or food processor; blend until smooth. Add milk, baking mix, whole eggs, egg whites, salt and dill. Blend 15 seconds. Pour over salmon mixture in pie plate. Sprinkle with paprika. Bake 35 to 40 minutes or until lightly golden and knife inserted halfway between center and edge comes out clean. Cool 5 minutes.

Roasted Hasselback Butternut Squash

Roasted Hasselback Butternut Squash

Roasted Hasselback Butternut Squash

1 butternut squash, halved lengthwise, peeled, and seeded

2 T. olive oil

½ C. butter

8-10 sage leaves

4 cloves garlic, minced

½ tsp. ground sage

¼ C. parmesan cheese, shredded or shaved

1 tsp. red pepper flakes

Kosher salt and black pepper

 

Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.

Place squash halves cut-side down onto baking sheet. Drizzle both halves with olive oil, then dried sage, 2 tsp. salt and 1 tsp. black pepper. Brush or rub oil and seasonings to both sides of squash. Roast for 10-15 minutes or until squash has softened enough to cut. Remove from oven and, with a sharp knife, cut thin horizontal slices down the length of the squash, about ¼ inch apart, stopping ¼ inch from base of squash. Melt ½ C. butter in a pan on medium heat. Stir frequently, 2-3 minutes, until butter begins to brown and leave brown bits in the pan. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 sage leaves. Pour melted butter mixture over top of squash. Intersperse remaining sage leaves into squash sections. Bake for 40 minutes. Sprinkle over parmesan cheese and finish baking for 5 more minutes or until melted.

 

Ground Beef Layered Casserole

Ground Beef Layered Casserole

 

3 potatoes, peeled and sliced

3 carrots, peeled and sliced

1/2 cup uncooked rice

1 onion, sliced

1 pound ground beef or turkey

1 quart canned tomatoes

Salt and pepper to taste

1 T. brown sugar

 

Layer the ingredients as listed, ending with salt and pepper. If desired, sprinkle with brown sugar.  Bake at 300 degrees for 3 hours.

British Sage & Fennel Sausage Rolls

British Sage & Fennel Sausage Rolls

British Sage & Fennel Sausage Rolls

1 1/2 lb. ground pork (85% meat, 15% fat) (680g)

2 tsp. fennel seeds, lightly crushed

1 tsp. freshly grated nutmeg

1 tsp. ground sage

1 tsp. dried thyme leaves

1 tsp. freshly ground black pepper

1/2 tsp. salt

For the Pastry

1.3 lb rough puff pastry or puff pastry (600g)

1 large egg, beaten

 

Place the ground pork in a large mixing bowl and add the spices.  Mix with a fork until well combined.  Don’t mix any longer than necessary, or the meat mixture will get tough. Cut two large pieces of plastic wrap and lay them flat on the counter.  Divide the meat mixture between the two pieces, then shape them into logs.  Make sure each log is well wrapped in the plastic wrap. Chill the logs in the fridge while you get the pastry ready. Preheat the oven to 400 F.  Line an 11 by 17-inch rimmed cookie sheet with parchment paper.  Crack the egg into a small bowl and beat a fork until well blended. Roll out the pastry on a lightly floured surface until it’s just a bit longer than the meat logs (roughly 10×18 inches).  Cut the rectangle in half lengthwise. Unwrap the meat logs, then lay them on top of the pastry rectangles. Brush one long side of the pastry rectangle with beaten egg, then roll the pastry tightly over the sausage so the pastry overlaps.  Pinch the seam closed, then place the roll seam side down. Place both logs on a small parchment-lined cookie sheet and brush them all over with beaten egg.  Chill in the freezer for 10 minutes or in the fridge for 30 minutes to harden the pastry.  This is an important step; don’t skip it. Slice the roll into about 12 pieces and place the sausage rolls about an inch apart on the prepared cookie sheet. Bake at 400 F for 35-40 minutes, until the pastry is well browned and the meat is cooked.  Test the meat’s temperature by stacking two or three sausage rolls and sticking a meat thermometer through the center of the rolls.  The temperature should be 160 F. Immediately transfer the sausage rolls to a wire rack to cool a little.  Serve warm with HP sauce or English mustard.

Homemade Hamburger Helper Mix (with Variations)

Homemade Hamburger Helper Mix (with Variations)

 

Homemade Hamburger Helper Mix

 

1 1/4 tsp. black pepper

1 T. garlic powder

2 T. dried parsley

1/3 cup instant onion

3 T. onion powder

1 T. salt

1 2/3 cup dry milk

3 1/2 T. beef bouillon

Mix this all up and store in a glass jar or other sealed container.

 

Use 1/2 cup for each pound of ground meat.

 

Basic recipe:

 

1 pound ground beef

1/2 cup of mix (above)

1 to 2 cups noodles (elbow macaroni for example)

1 1/2 to 3 cups water

flavorings

 

Brown and drain the ground beef. Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.

 

Cheeseburger skillet: add 1 cup dehydrated cheese with the dry mix. Or cook as above, then stir in 2 cups grated Cheddar or Colby cheese before serving.

 

Stroganoff: add a bit of 1/2 tsp of onion powder and 1/2 tsp celery salt with the dry mix. Stir in a 1/2 cup fresh or canned mushrooms. After cooking noodles, stir in 1/4 cup sour cream just before serving.

 

Chili: Add one 14.5 oz can diced tomatoes, 1 T. chili powder.

 

Potato variation: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.

Creamy Four Cheese Spinach Butternut Squash

Creamy Four Cheese Spinach Butternut Squash

Creamy Four Cheese Spinach Butternut Squash

1 butternut squash

1/2 C. (125ml) vegetable broth

1 C. (250ml) heavy cream

5 garlic cloves (or to taste), minced

1 C. Italian 4 cheese mix

1 C. freshly chopped spinach

Fresh thyme, to taste

Kosher salt and fresh cracked pepper

Red chili pepper flakes (optional)

 

Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper. In a large bowl, combine minced garlic, heavy cream with 1/2 C. vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.

Jerk-Spiced Shrimp with Wilted Spinach

Jerk-Spiced Shrimp with Wilted Spinach

 

12 oz. peeled, deveined medium Shrimp

1 ½ tsp. Jerk Seasoning

2 T. EVOO

1 ½ tsp. minced Garlic

8 C. torn cleaned fresh Spinach

 

Toss together shrimp and jerk seasoning. In large skillet heat 1 T. oil over medium heat. Add garlic and cook and stir for 15-30 seconds. Add half spinach and cook and stir a minute, until spinach wilts. Remove from skillet and repeat with remaining spinach. Add remaining oil to skillet. Add shrimp and cook for 2-3 minutes until shrimp are opaque. Serve shrimp over wilted spinach.

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

grapes

olive oil

kosher salt

fresh thyme sprigs

good rustic bread, sliced into 1/2-inch thick pieces

olive oil

fresh ricotta, preferably homemade

 

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain intact. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Vegetarian Thai Red Curry Soup

Vegetarian Thai Red Curry Soup

 

2 T. vegetable oil

1 large red bell pepper, chopped

6 ounces portobella caps, chopped

8 ounces seitan, chopped

2 T. vegan red curry paste

1 heaping C. peeled and diced russet potatoes

4 ounces green beans

3 C. unsweetened coconut milk

3 C. vegetable broth

1 T. tamari

Salt and pepper, to taste

Heaping 1/4 C. fresh basil, chopped

Sriracha sauce, optional condiment

 

Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving. Garnish with Sriracha sauce for a spicier taste.

Mini Tomato Tarts

Mini Tomato Tarts

Mini Tomato Tarts

2 T. unsalted butter

1 T. olive oil

1/2 onion sliced

Salt and pepper to taste

2 sheets puff pastry thawed according to package instructions

1 large egg plus 1 tsp. water beaten

2 large tomatoes thinly sliced

1/2 C. pepperjack cheese shredded

Fresh parsley and herbs

 

Melt butter and olive oil in skillet over medium heat. Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside. Preheat oven to 425 degrees. Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet. Brush egg wash on each pastry circle then top each with a tomato slice in the direct center. Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese. Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with parsley and herbs if you would like. Cool for a few minutes then serve.

 

Notes: Use a round cookie cutter – They create uniform circles ensuring that you have the same size for each tart and also make the job easier.  It also helps with uniform baking.  If you don’t have a round cookie cutter, you can use the back of an empty can.  Don’t skip the egg wash – The egg wash on the puff pastry will give a beautiful glossy and golden-brown color once the tarts are baked.  This is a crucial step.

Sweet Broiled Salmon

Sweet Broiled Salmon

 

2 T. Honey

2 T. Soy Sauce

2 tsp. Ginger, peeled and minced

1 T. Rice Vinegar or Cider Vinegar

4 Salmon Fillets, skinned, washed and patted dry

Toasted Sesame Seeds

 

Turn on oven broiler. Place the honey, soy sauce, ginger and vinegar in a bowl and whisk to combine. Place salmon fillets in a zip lock bag and pour in the marinade. Marinade for 15 minutes. Place on a foil lined cookie sheet and broil 4-6 inches from the heat for 7-9 minutes. Sprinkle with toasted sesame seeds and serve.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

1 and 1/2 C. (190 grams) all-purpose flour, spooned & leveled

1 tsp. pumpkin pie spice

1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1 tsp. cream of tartar

1/4 tsp. salt

1/2 C. (115 grams) unsalted butter, softened

1/2 C. (100 grams) granulated sugar

1/4 C. (50 grams) brown sugar

1 egg yolk room temperature

1 tsp. pure vanilla extract

1/4 C. (60 grams) pumpkin puree

For the cinnamon sugar coating:

2 T. (25 grams) granulated sugar

1 tsp. ground cinnamon

 

In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside. In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed. Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Remove the cookie dough from the refrigerator. Using a 2 T. cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. In a small mixing bowl, whisk together the 2 T. of sugar and 1 tsp. ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets. Bake in separate batches at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Earl Grey Smoked Duck Breast

Earl Grey Smoked Duck Breast

 

 

2 duck breasts

salt

4 tbsp earl grey tea leaves

4 tbsp long grain rice

4 tbsp brown sugar

star anise (optional)

 

Score the fat on the duck breasts and rub it with salt – this will help the fat get crispy later. I find the thickness of fat on a duck breast a bit much if it hasn’t had a chance to get crispy. Next, line the bottom of a wok with 2 layers of tin foil. Mix together the tea leaves, rice, brown sugar, and star anise and add to the wok. This amount should do 1-2 breasts (or possibly 3); if you’re making more, just increase each ingredient in the smoke mixture in an even ratio. Place the duck in a bamboo steamer or on a trivet in the wok & tightly cover with foil. I put a layer of foil over the duck before covering it with the steamer lid to ensure it was almost air-tight. The foil at the bottom should also be tight around the base of the steamer. Over medium to medium-low heat smoke the duck for 12 minutes – this basically just means turn the heat on; as soon as the wok heats up the dry mixture will start smoking. Next, remove the wok from the heat and let it sit 5 minutes still covered, then place the duck fat-side down in a fry pan over medium heat for 5 minutes to crisp up the fat. When that is done, remove the duck breasts and set aside to rest for 5 minutes.

Cheese and Bacon Swirls

Cheese and Bacon Swirls

Cheese and Bacon Swirls

1 pack all butter puff pastry

5 back bacon rashers, sliced into 1 centimeter strips

3/4 tub cream cheese

75 grams cheddar, grated

1 onion, diced

Handful of parsley, chopped

Salt & pepper to season

1 egg, beaten

 

Pre-heat oven to 180C. Line a baking sheet with baking paper. Roll out the puff pastry and spread cream cheese all over the surface. Sprinkle evenly all over with cheddar, onion, bacon rashers, parsley and season with salt and pepper. Then roll up one end until you’ve made a swiss roll. Using a sharp knife, slice up into 1inch segments and place on the baking tray. Brush over with egg wash. Bake for about 20 – 25 minutes until golden.

Chayote and Roasted Poblano Soup

Chayote and Roasted Poblano Soup

2 chayotes

4 C. chicken broth

1 large poblano pepper, roasted and cleaned (click here for a video on how to roast peppers)

1/2 onion

Fresh cilantro (optional)

Salt and pepper

Oregano

Parsley flakes

Cream, green onions and queso fresco for garnish

 

Clean chayotes and boil them in chicken broth until tender. Blend chayotes, poblano pepper, onion and cilantro with about 1 C. of the chicken broth until smooth. Return to the pot with the rest of the broth and bring to a boil. Reduce heat to slow, add seasoning and spices and cover. Simmer for 15 minutes or until the soup thickens. Stir constantly. Serve and garnish with cream, green onions and queso fresco.

Goat Cheese & Fig Prosciutto Rolls

Goat Cheese & Fig Prosciutto Rolls

Goat Cheese & Fig Prosciutto Rolls

2 T. extra virgin olive oil

2 tsp. grated lemon zest

1 T. fresh lemon juice

6 ounces soft goat cheese, at room temperature

2 cloves garlic, peeled and pressed through a garlic press (or finely minced)

12 slices (not paper-thin) prosciutto, halved crosswise

½ C. fig preserves

½ bunch arugula, trimmed

Freshly ground black pepper

 

In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside. In another bowl, mix the goat cheese and garlic together until well blended. Set aside. Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper. Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.

Curried Chicken Soup

Curried Chicken Soup

 

 

2 T. butter

1 bunch scallions, white and green portions thinly sliced separately

1 red bell pepper, finely chopped

2 tsp. curry powder

One 32-ounce container (4 C.) chicken broth

1 head cauliflower, cut into florets

 1 large baking potato (12 to 14 ounces), peeled and cut into small cubes

1 rotisserie chicken, skin discarded and meat shredded

One 15-ounce can chickpeas, rinsed

Salt and pepper

3/4 C. plain whole milk yogurt

 

In a large saucepan, melt the butter over medium heat. Add the scallion whites, bell pepper and curry powder and cook, stirring, until tender, about 3 minutes. Add the chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until the vegetables are tender, 10 to 12 minutes. Stir in the chicken and chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt and pepper. Stir in the yogurt just before serving.