From the Kolbialka Family @Â http://kobialkafamily.blogspot.com/2008/10/jack-o-lantern-pancakes.html
 color-filled fun with my World’s Best Pancake recipe.
I drew these (I felt very artistic doing this!)
And filled them with orange and green batter.
 Spooooooooooooky!
 And Yummmmmmy.
 They were scarey, spooky, yummy fun!
Linguini with Clam Sauce
8 ounces linguini, uncooked
2 to 3 (6-oz.) cans minced clams, undrained
1 (14.5-oz.) can low sodium chicken broth* (or use chicken bouillon)
2 to 3 T. butter* (or 2-3 T. olive oil)
2 cloves pressed garlic (or use garlic powder)
1 cup chopped onion* (or use freeze dried or dried onions)
2 T. flour
1/8 tsp. dried thyme
Dash of Tabasco sauce
1/4 cup fresh parsley, chopped* (or use 1 T. dried parsley)
1 T. lemon juice* (optional in an emergency or used bottled)
Salt and pepper to taste
Grated parmesan cheese* (optional, or use canned parmesan)
Prepare pasta according to package directions. Drain. While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.** (use ALL the chicken broth In skillet, melt butter over medium-high heat and sauté the onion and pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly. Gradually stir in chicken broth, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes. Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini and top each portion with as much cheese to your liking.
Prickly Situation- Forager’s Soup with Nettles and Ramps
8 ounces stinging nettles
2 tablespoons butter
2 young leeks, white and green parts only, thinly sliced
1 bunch ramps
1 (12-ounce) russet potato, peeled and thinly sliced
4 cups mild vegetable or chicken stock
2 cups warm water
Salt and pepper
2 ounces Spanish chorizo, diced
Bring a large pot of water to a boil. Wear gloves and use tongs to transfer the nettles to the pot. Cook, stirring frequently, until the nettles are wilted and tender, 4 minutes. Drain. Use sharp little scissors to clip off the nettles largest stems, discard.  Rinse the ramps well, trim off root end and discard. Thinly slice the bulb end. Roughly chop the green part of the ramps and set aside with the nettles.  In a large soup pot, melt the butter over medium heat. Add the leeks and white part of the ramps and sauté until they are translucent, 5 minutes. Add the nettles, green ramp leaves, potato, stock, and water. Bring to a simmer, cover and cook until the potato is fall-apart tender, 15-20 minutes. Do not overcook or the greens will go drab. Puree the soup, season with salt and pepper. In a small sauté pan, cook the chorizo over medium heat until it has rendered all its fat and is slightly crispy. Drizzle the chorizo and fat over bowls of the soup.
Welsh Rabbit with Tangy Watercress Salad
1 15-ounce loaf crusty bread, cut into 8 slices (about 1 inch thick)
1 bunch watercress, tough stems removed
1 teaspoon lemon juice
2 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup ale
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
8 ounces aged cheddar cheese, grated
2 tablespoons minced chives
Place the oven rack 3 inches below the broiling element and preheat the broiler. Place the bread slices in one layer on a rimmed baking sheet. Broil until browned, about 3 minutes. Remove the baking sheet from the oven; leave the broiler on. Toss the watercress with the lemon juice and olive oil and season with salt and pepper; set aside. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add the ale, whisking constantly, and cook until the mixture is thick and bubbly, 3 minutes. Add the Worcestershire sauce, dry mustard and a handful of the cheese. Cook, always stirring in one direction to prevent the sauce from becoming stringy, until the cheese has melted. Continue to add cheese gradually until all the cheese has been added and the mixture is smooth. Remove from heat and stir in the chives. Spread the cheese mixture liberally on the untoasted sides of the bread, place under the broiler and cook until the cheese is bubbly and browned in places, about 4 minutes. Place 2 slices of bread on each dinner plate and top with a big mound of watercress. Serve immediately.
Halibut with Sorrel Butter Sauce
1/2 cup common sorrel leaves, stems discarded
2-1/2 cups fish fumet or stock
2/3 cup heavy cream, divided
1/4 cup white vermouth or dry white wine
6 tablespoons unsalted butter, room temperature
2 teaspoons lemon juice
Salt and freshly ground black pepper
Four (6-ounce) skinless halibut fillets (about 1-3/4-inches thick)
1 tablespoon canola oil
Line a broiler pan with tin foil and spray with cooking spray, set aside. Stack the sorrel leaves, roll them up tightly into a cigar shape, and slice crosswise into thin ribbons. In a large saucepan, bring the fish fumet, half of the cream, and the vermouth or wine to a boil over medium high heat. Boil until the mixture is reduced to about 3/4 cup, about 15-20 minutes over medium-high heat. Add the remaining cream, butter, and lemon juice to the sauce and cook over medium low heat until the butter has melted, about 2 minutes. Set aside a few pinches of the sorrel for garnish. Add the rest of the sorrel ribbons to the sauce, stir, season to taste with salt and pepper, and keep warm over very low heat. Adjust the oven rack so that it is 4 to 6 inches from the broiling element. Place the fish on the prepared broiler pan, brush with the oil, and season with salt and pepper. Broil until opaque in the center, 8 to 10 minutes. Serve with the sorrel sauce and garnish with reserved sorrel leaves.
Warm Asparagus Salad with Fava Beans and Fresh Ricotta
1 cup fresh ricotta cheese
1 teaspoon finely grated lemon zest
Kosher salt
Freshly ground black pepper
1 1/4 pounds fresh fava beans, shelled (about 1 cup)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
2 tablespoons extra-virgin olive oil
1 pound thin asparagus
1 tablespoon fresh lemon juice
Fleur de sel, for sprinkling
In a medium bowl, whisk the ricotta cheese with the lemon zest and season with kosher salt and black pepper. In a medium saucepan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes. Drain and cool under running water, then squeeze the fava beans from their skins. In a medium bowl, toss the favas with the parsley, mint and 1 tablespoon of the olive oil; season with kosher salt and black pepper. In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes, then drain. In a medium bowl, toss the asparagus with the lemon juice and the remaining 1 tablespoon of olive oil; season with kosher salt and black pepper. Transfer the asparagus to plates and spoon the ricotta and favas over the top. Sprinkle the salads with fleur de sel and serve.
Grilled Pork Tenderloin with Peach Salsa
Peach Salsa
1 medium peach, halved and pitted
1 medium purple plum, halved and pitted
1 medium apricot, halved and pitted
1 1-inch-thick slice red onion
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Pork Tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¾ teaspoon ground pepper
1 pound pork tenderloin, trimmed
To prepare salsa: Preheat grill to medium. Brush fruit halves and onion slice with oil. Sprinkle with ¼ tsp. each salt and pepper. Grill the fruit and onion until tender and grill-marked, 3 to 4 minutes per side. Remove from grill and coarsely chop. Transfer to a medium bowl; stir in cilantro and lime juice. To prepare pork tenderloin: Combine oil, garlic, chili powder, cumin, salt, and pepper in a small bowl; rub evenly over pork. Grill the pork over medium heat, covered, turning every 1½ minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 16 minutes. Transfer to a clean cutting board and let stand for 10 minutes. Slice the pork diagonally. Divide the pork slices among 4 plates and top with the salsa.
Oopsie Bread (Low Carb)
Nonstick cooking spray
3 large eggs
1/8 teaspoon cream of tartar
3 oz cream cheese, softened
1/8 teaspoon salt
Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and lightly spray it with nonstick spray. Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl. Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff. In a separate bowl, whisk together the yolks, cream cheese and salt, until smooth. Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until the mixture is incorporated. You want to use the folding technique because you want to keep the air bubbles intact in the egg whites. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly. Bake about 30 minutes, until golden-brown. Cool a couple of minutes on the cookie sheet, then gently transfer the oopsie rolls to a wire rack to cool completely. Oopsie rolls are best eaten on the day they are made. They do not store well.
Calories: 91.3
Spring Pea Soup with Nettle-Sorrel Pesto and Pea Vines
2 T. EVOO
2 large shallots, thinly sliced
4 cups chicken or vegetable broth
Kosher salt
1 pound fresh shelled English peas (from 3 pounds pea pods)
1/4 cup heavy cream
12 small pea vines, torn
1/4 cup Nettle-Sorrel Pesto
Heat the oil in a large soup pot over medium-low heat. When hot, add the shallots, and cook, stirring occasionally, until the shallots are translucent but not browned, about 10 minutes. Add the broth, season with salt, and bring to a simmer. Add the peas and the cream and return to a strong simmer. Cook until the peas are tender but still bright green, 3 to 5 minutes. Carefully transfer the mixture to a blender or food processor, then purée until extremely smooth. Season to taste with additional salt, if necessary. Ladle the soup immediately into bowls and garnish each bowl with a little tangle of pea vines and a dollop of the pesto.
3 slices bacon, cut crosswise into thin strips
8 chicken thighs (about 2 1/2 pounds in all)
3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1 onion, chopped
1 carrot, chopped
1 tart apple, such as Granny Smith, peeled, cored, and chopped
3 C. drained and rinsed sauerkraut (about1 1/2 pounds)
1 C. canned low-sodium chicken broth or homemade stock
1 tsp. Dijon mustard
10 juniper berries, lightly crushed
1 bay leaf
In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve. Season the chicken thighs with 1/2 tsp. of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 T. of the fat. Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 tsp. salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes. Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.
Bacon-Wrapped Stuffed Dates
16-20 dates
8-10 strips of bacon
4 ounces of soft goat cheese
Pre-heat the oven to 400 degrees. With a paring knife, make a small cut in each date without slicing the entire thing all the way through (you just want to leave enough room to add goat cheese to the inside). If there are pits, remove them. Use a small spoon to fill each date with goat cheese. Cut each piece of bacon in half (width-wise) and wrap each stuffed date with half a piece of bacon. Bake for 20-30 minutes or until the bacon is cooked all the way through and starting to get crispy around the edges. Serve hot and enjoy!
2 tbsp butter
1 cup leeks, sliced
6oz lean stew beef cut into cubes
1 1/2 cup sliced carrots
1 cup peeled and chopped parsnips
1/2 lb potatoes chopped
2 cups unsalted beef stock or chicken stock
Preheat oven to 350. Heat the butter in a flame proof casserole, add the leeks, and sauté for 5 minutes or until softened. Add the beef and sauté until browned. Add the carrots, parsnips, and potatoes, cover with stock and bring the mixture to a boil. Transfer the casserole to the preheated oven and cook for 1 1/2-2 hours, or until the meat is soft. Blend to a puree to the desired consistency.
6-9 months
Lemon Garlic Roasted Rack of Lamb
2 racks of lamb, frenched
2 T. olive oil
6 cloves of garlic, finely diced
juice of 1 lemon
salt and pepper, to taste
Generously season rack of lamb with salt and pepper. In a large bag, add lamb and olive oil, garlic, and lemon juice. Let marinate at least two hours, or overnight. Preheat oven to 350 degrees. Heat a heavy cast iron pan on the stovetop at medium-high heat. Remove lamb racks from marinade, pat with towels to remove excess oil and liquid (doesn’t need to be bone dry, just not dripping.) Add racks to pan and brown on each side, about 4 minutes per side. Move pan to oven and let roast for 15 minutes, fat side down. Flip racks on other side, and roast an additional 10-15 minutes, until internal thermometer reaches 125 degrees for medium-rare, then remove from oven. Let stand for 10 minutes before carving.
3 to 4 ounces baby spinach or arugula, or a combination
1 large, ripe avocado, peeled and diced
1â„3 C. tahini (sesame paste)
Juice of 1 lemon
1â„2 tsp. ground cumin
2 T. minced fresh parsley, cilantro, or dill
Salt and freshly ground pepper to taste
Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted down. Remove from the heat. Place all the ingredients in the container of a food processor, and process until smooth. Add 1â„4 C. water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve. Serve at once as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.
Brave Horse Tavern’s Deviled Eggs
Pickled Garlic
1 C. Water
2/3 Apple Cider Vinegar
½ C. Sugar
1 tsp. Salt
1 tsp. Mustard Seeds
1 Bay Leaf
1 C. chopped Green Garlic NOTE: If you can’t find green garlic, substitute a head’s worth of peeled garlic cloves, and thinly slice the garlic before adding it to the top of each egg.
Deviled Eggs
6 eggs
4 thick slices smoked bacon
3 tablespoons sour cream
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon sambal or other spicy Asian chile sauce
¼ teaspoon Tabasco or other hot pepper sauce
2 tablespoons finely chopped fresh chives
¼ cup diced pasilla or poblano peppers
2 tablespoons finely chopped fresh Italian parsley
Make the pickled garlic: Bring the water, vinegar, sugar, salt, mustard seeds, and bay leaf to a boil in a small saucepan, stirring until the sugar has dissolved completely. Add the garlic, simmer for 5 minutes, then remove the pan from the heat and let cool to room temperature. (The garlic can be made up to 1 week ahead and stored in an airtight container in the refrigerator, in its pickling liquid, until needed.) Make the deviled eggs: Place the eggs in a saucepan and add cold water to cover. Bring to a boil over high heat. When the water boils, remove the pan from the heat, cover, and let sit for 12 minutes. Drain the eggs, let cool in a bowl of ice water, and peel. Meanwhile, cook the bacon over medium heat in a large saucepan until crisp, about 10 minutes, turning occasionally. Transfer to a paper towel-lined plate, reserving the bacon fat for the egg filling, and set aside. (Yes, you can eat a piece. The chef accounted for this.)
4- Cut the eggs in half lengthwise, transferring the yolks to a medium bowl and the whites to a serving platter. Add the sour cream, mayonnaise, mustard, sambal, Tabasco, chives, and ix/2 teaspoons of the bacon grease. Finely chop the bacon and add about three-quarters of it to the yolk mixture. Just before serving, pile the yolk mixture into the egg whites. Top each egg with some of the leftover bacon, pasilla peppers, parsley, and a few pieces of pickled green garlic and serve.
1/4 cup plus 2 tablespoons sunflower seed
1/2 cup rolled oats
2 tablespoons wheat germ
1/4 cup millet
1/4 cup sesame seeds
1 tablespoon flax seeds
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
4 ounces of butter
1/2 cup sugar
2 large eggs
1/4 cup mild-flavored honey. such as clover
1 1/4 cups buttermilk
For the topping:
2 tablespoons millet
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons sesame seeds
Pre-heat the oven to 325F. Spread all the top 6 ingredients in rows on a baking pan, and toast for 6-8 minutes. Allow to cool. Turn the oven up to 350F. In the bowl of a food processor fitted with the steel blade, combine the sunflower seeds, wheat germ, flours, baking powder, baking soda, and salt. Process until the seeds have the consistency of the flours. Add the rest of the toasted grains and the poppy seeds, pulsing on and off a few times, just to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Add one egg at a time, mixing well between each addition. Add the honey and mix well. Add the flour mixture and the buttermilk in 3:2 additions, mixing only until incorporated, scraping the bottom of the bowl after each addition. To prepare the topping: mix the four seeds together. Sprinkle 1/2 teaspoon on the topping into the bottom of each paper lined muffin cup. Fill the cups completely to the rim and sprinkle 1 teaspoon of the topping over the surface of each muffin. Bake for about 25 minutes, until firm and golden. I made 24 mini muffins and 8 regular muffins.
Yield:
Calories:
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Fiber:
Crispy Onion Bhajis
2 white onions, sliced or spiralized using the flat noodle blade
3/4 cup | 105 grams gram flour/chickpea flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 green chili, , deseeded and finely chopped
2 tablespoons freshly chopped cilantro
1 teaspoon lemon juice
5-6 tablespoons water
coconut oil for frying
Place the flour, baking powder, salt, cumin, turmeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water. Once you’ve got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands. Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you’ve got about a half inch layer of oil. Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone. Serve these hot on their own or with a cucumber mint raita and enjoy!
3 to 4 lb. stew beef
1/2 C. flour
1 T. salt
2 tsp. paprika
1 tsp. pepper
12 small white onions, peeled
4 strips bacon, diced
16 oz. sliced mushrooms
1 can (12 oz. or 1 1/2 C. s) beer
1 tsp. sugar
1 T. vinegar
1/2 tsp. dried leaf thyme, crushed
1 small bay leaf
Combine flour, salt, paprika, and pepper in a large shallow bowl or food storage bag. Toss beef cubes in flour mixture to coat thoroughly. Place onions, bacon and about half of the mushrooms in Crockpot. Add beef and remaining mushrooms. Combine beer, sugar, vinegar, thyme, and bay leaf; pour over beef. Cover and cook on LOW for 8 to 10 hours. Serve beef with noodles or rice. If desired, make a gravy from juices. Strain cooking liquids into a saucepan and simmer for about 5 minutes to reduce slightly. Combine 2 T. of flour with about 3 to 4 T. of water to make a smooth paste. Pour into beef juice mixture and simmer until thickened.
Instant Pot Dirty Rice
1 lb. lean ground beef
1 lb. ground sausage
1 cup yellow onions diced
3/4 cup green bell peppers diced
1/2 cup celery diced
1 Tbsp. creole seasoning
2 cups long grain white rice
2 cups chicken stock
4 thyme sprigs
2 bay leaves
1/4 cup green onions thinly sliced
2 Tbsp. parsley finely chopped
Using sauté setting – add beef and sausage to pot along with onions, peppers, celery, and creole seasoning. As the meat begins to brown, break up as much as possible and cook until meat is browned thoroughly. Add rice to pot, along with chicken stock, and mix well. Place thyme and bay leaves on top (so that you can easily remove them later). Lock lid and cook for 12 minutes at low pressure. Once cook time is complete, allow pressure to release naturally (will take about 10 minutes). Remove thyme sprigs and bay leaves, then mix. Finally, add green onions and parsley, then mix really well one last time.
Mediterranean Lemon Chicken
5 skinless, boneless chicken breast halves
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons margarine or butter
2 cloves garlic, minced
1 (6.9 oz.) package chicken flavor Rice-A-Roni
2 tablespoons lemon juice
1 C. chopped red or green bell pepper
1/2 teaspoon grated lemon peel
Sprinkle chicken with paprika and salt and pepper. In large skillet, heat margarine over high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove chicken from skillet and set aside, reserving drippings. Keep warm.  In same skillet, sauté rice-vermicelli mixture in reserved drippings over medium heat until vermicelli is light brown; add lemon juice with 2 1/4 C. hot water and contents of seasoning packet. Bring to a boil; cover, reduce heat and simmer 10 minutes. Stir in red pepper and lemon peel. Top rice with chicken. Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Makes 5 servings.
2/3 C. sugar
1/2 C. oil
2 eggs
2/3 C. mashed ripe bananas
1 tsp. vanilla
1 2/3 C. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 C. finely chopped fresh strawberries
Heat oven to 375°F. Line 12 muffin C. with paper baking C.. In medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla. Lightly spoon flour into measuring C.; level off. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups. Bake at 375°F. for 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from muffin cups. Serve warm or cool.
Yield:
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Fiber:
Chicken Diane
6 boneless, skinless chicken thighs or breast halves
1/4 C. butter
1 medium onion, chopped fine
1/3 C. fresh parsley
1/4 C. steak sauce
1/4 C. dry sherry
1 T. Worcestershire sauce
1 T. Dijon-style mustard
In a large skillet, heat half the butter over medium heat until bubbly and hot. Add the chicken and cook, turning frequently until lightly browned on all sides and, when pierced with a fork, juices run clear.  Remove chicken to a plate and keep warm.  In the same skillet, heat remaining butter. Add onion and sauté until translucent, about 2 minutes or less. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally, until heated through. Return chicken to skillet and turn to coat with sauce.  Serve with rice or noodles and a tossed salad.
2 C. Dried beans
1 medium onion
1/2 lb. salt pork
2 T. brown sugar
2 tsp. mustard (dried)
1/4 tsp. pepper
1 tsp. salt
1/4 C. molasses
Wash the beans and cover them with water and about 3″ more. Soak overnight. In the morning, simmer slowly until the skins wrinkle- about 1 hr or so. (Josephine says the beans are done if the skin breaks when you blow on the beans.) Drain the beans, saving the water, which should be kept hot. Put the onion in the bottom of the beanpot add the beans. Score the salt pork (chop the bacon) and place into a depression in the beans. Mix the brown sugar, mustard, pepper, salt, and molasses and add to the beans. Add enough of the hot bean water to cover the beans, put the top on the bean pot, and bake at 450 degrees for 3 hr, then 325 degrees for another 4 hrs. Look at the beans every hour to make sure you can see the water, adding hot bean water as needed so they don’t dry out. Remove the cover during the last hour so that the beans aren’t too wet.
Grilled Cactus and Corn Salad
4-5 cactus paddles (nopales), thorns and edges trimmed
3 cobs of corn, husks removed
2 tablespoons olive oil, for brushing
1/2 cup diced white onion
1 clove garlic, minced
Juice of 1 lime
1/4 cup cilantro, coarsely chopped
1/4 cup queso fresco
1/2 teaspoon salt
1/4 teaspoon pepper
Clean and prepare the cactus paddles. Cut each paddle into strips, leaving the base intact, then brush with olive oil and season with salt and pepper. Shuck and clean the corn. Preheat the grill to medium-high, then lay the cactus paddles and shucked corn on the grill directly over the heat and cook until the cactus paddles are soft and slightly charred and the corn is charred on all sides, turning both throughout grilling so they char evenly. The cactus paddles should take about 5 minutes on each side, and the corn should take about 10 minutes total as well. Remove the cactus paddles and corn from the grill and let them cool enough to handle, then chop the cactus paddles into bite-size pieces and carefully cut the corn kernels off the cob. In a large bowl, combine the chopped, grilled cactus, grilled corn, chopped onion, garlic, and lime juice, and toss. Season with salt and pepper, then garnish with the chopped cilantro and queso fresco, tossing again before serving.
Cactus Salad Tacos
Mission Artisan Tortillas
1 ½ lbs nopales-cooked (grilled or broiled), sliced in strips
1 small onion, chopped
2 medium tomatoes, chopped
½ bunch of cilantro chopped
1 ½ tbsp lime juice
3 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp Mexican dried oregano, crushed
1/3 cup cotija cheese, crumbled
De-spine, roast or grill the cactus paddles, then slice in strips. Chop onion and tomatoes and mix with the nopales and cilantro. Chill for about 15 minutes. In a separate bow add lime juice, oil, salt, pepper and oregano and stir to blend. Add to cactus salad and gently toss. Warm up your tortillas on a skillet. Assemble the tacos. Garnish with Cotija cheese.
1/4 tsp. instant coffee granules
1 T. hot water
1 (8-ounce) package cream cheese, softened
1/4 C. sugar
2 T. sour cream
2 T. brandy
1 (2-ounce) package slivered almonds, toasted and chopped
Dissolve coffee granules in hot water in large mixing bowl. Add cream cheese and next three ingredients; beat at medium speed with an electric mixer until blended. Stir in almonds. Spoon mixture into an airtight container, and refrigerate up to 1 week. Yield 1 1/2 C.. Serve with gingersnaps or sliced apples and pears.
4 eggs
2 cup water
1 tsp. salt
2 cup flour
Oil
2 lbs. ricotta cheese
8 oz. shredded mozzarella
2 tsp. parsley
1 large egg
3/4 cup grated romano cheese
2 C. Homemade Marinara Sauce
Salt & pepper to taste
Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7″ nonstick skillet. Lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside. Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste. Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.
Yield:
Calories:
Fat:
Los Pickles
Pickled Radishes
2 bunches small radishes (about 24), trimmed and quartered (2 cups) ¥2 cup white vinegar
1/2 cup fresh lime juice (from 5 to 6 limes)
1 tablespoon kosher salt
Pickled Greens
1 bunch beet greens or mustard greens, thoroughly washed and stemmed
2 tablespoons sugar
1 tablespoon kosher salt
1 cup white vinegar
1/3 cup water
Put the greens in a medium bowl, sprinkle with the sugar and salt, toss, and let wilt for 30 minutes.
Drain the greens and transfer to a 1-pint canning jar. Combine the vinegar and water and pour over the greens, making sure they are completely submerged. Cover and refrigerate for at least 1 hour before using.
Pickled Nopales
2 nopales (cactus paddles)
1/2 habanero
2 tablespoons sugar
1/2 teaspoon kosher salt
1 cup white vinegar
Carefully remove the thorns from the nopales by skimming the surface with a chef s knife in the same direction as the thorns. Cut off the woody stems and discard. Cut the cactus into 1-inch cubes, put in a 1-pint canning jar, and add the remaining ingredients. Let sit for at least 4 hours before using. (Note: The pickles and brine will have a rather slimy texture—this is normal with nopales.)
Pickled Habaneros with Chile Pequm
2 cups habaneros, left whole
1 tablespoon pequm chiles
1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant
1 cup white vinegar
1/2 cup sugar
1 tablespoon kosher salt
Let sit, refrigerated, for 2 days before serving.
Pickled White Onions
1 white onion, thinly sliced on a mandoline or with a sharp knife
1 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
Pickled Red Onions
1 red onion, thinly sliced on a mandoline or with a sharp knife
1 cup white vinegar
1/4 cup fresh lime juice (from 2 to 3 limes)
1/4 cup sugar
1 tablespoon kosher salt
Pickled Spring Onions
8 spring onions, trimmed and halved, bulbs separated and stalks trimmed to 3-incli lengths
3 habaneros (left whole)
1 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
Pickled Red Bell Peppers
1 large or 2 small red bell peppers, cored, seeded, and cut into long strips
1/2 cup water
1/2 cup white vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
Pickled Sandia
3 cups water
1 tablespoon plus 1 teaspoon kosher salt
2 cups 1-inch squares peeled watermelon rind (a little red is okay)
1 cup white vinegar
1/4 cup sugar
Bring water to boil in a medium saucepan and add 1 tablespoon of the salt. Add the watermelon rind, cover, reduce the heat so that the water is at a low boil, and cook for about 30 minutes, until the watermelon rind is soft. Drain the rind and let cool. Combine the vinegar, sugar, and the remaining 1 teaspoon salt. Put the rind in a 1-pint canning jar and add the pickle solution. Let sit for at least 3 hours before using.
Pickled Pina
1/3 ripe pineapple, peeled, cored, and cut into 3 4-inch-thick rounds
2 tablespoons olive oil
1/4cup honey
Pinch of kosher salt, plus 1 teaspoon
1 dried arbol chile
1/2 cinnamon stick
1 teaspoon allspice berries
1/2 teaspoon black peppercorns
1 cup apple cider vinegar
2 tablespoons sugar
Prepare a hot fire in a grill. Toss the pineapple with the olive oil and honey in a medium bowl and season with a generous pinch of salt. Grill over high heat, turning once, until marked by the grill and cooked through, about 1 minute per side. Let cool, then cut into wedges. Set aside. Toast the chile, cinnamon, allspice, and peppercorns in a dry cast-iron skillet over medium heat until fragrant, about 2 minutes. Set aside. Heat the vinegar, sugar, and the remaining 1 teaspoon salt in a small saucepan over medium-low heat, stirring, until the sugar and salt dissolve. Put the pineapple in a 1-pint canning jar and add the toasted chiles and spices. Add the pickle solution. Let sit for at least 3 hours before using.
2 C. canned yellow or white hominy, drained and patted dry
2 C. fresh corn kernels, preferably, or 2 C. frozen and thawed corn kernels
1 garlic clove, minced
8 ounces sharp cheddar cheese, shredded
2 C. milk
4 eggs, beaten
1 tsp. salt
1/4 tsp. cayenne pepper
Preheat the oven to 350 degrees F. Lightly oil or butter a baking dish or casserole. In the baking dish, stir together the hominy and corn leveling off the top of the mixture with a rubber spatula. Top with the garlic and cheddar. Whisk together the milk, eggs, salt, and cayenne in medium bowl, and pour this mixture over the top. Bake for 50 to 60 minutes, or until the casserole is set and the top is bubbling. Remove from the oven, let rest for 5 to 10 minutes, and serve hot.
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1/2 medium red onion, finely sliced from top to root
1 aji amarillo, cut in thin slices (or any other fresh chili pepper)
1/2 bell pepper, thinly sliced (optional)
2 tablespoons cilantro leaves, chopped
Salt and pepper
Juice of 1 lime
1 tablespoon olive oil
Onion, aji amarillo, cilantro, and lime juice. Salsa criolla accompanies most of our dishes, such as tamales, sandwiches, and any kind of beans. Make it right before serving to fully enjoy its crispness and vibrant flavor.
Put the onion in a bowl, cover with ice water, and let rest for 5 minutes. Drain thoroughly. In a bowl, combine the onion, aji amarillo, bell pepper, cilantro leaves, salt, pepper, lemon juice, and olive oil. Mix carefully. Use immediately or keep refrigerated up to 1 hour. Note: When you put onions in ice water they remain crunchy and lose their harsh taste. Season them at the very last minute to keep the onions crisp. If you prefer to enjoy this salsa’s flavor without the heat, use bell peppers instead of aji amarillo.
1/3 C. of soy sauce
2 tsp Asian sesame oil
2 tsp minced gingerroot
2 large garlic cloves, finely minced
2 tsp. rice vinegar
1-2 tsp. sugar
1/2 tsp. freshly ground white pepper
1 1/2 T. lightly toasted sesame seeds
1 pound ostrich filet, partially frozen for easy slicing
Fresh cilantro sprigs (optional)
Mix together soy sauce, oil, and gingerroot. Garlic, vinegar, sugar, pepper, and sesame seeds. Slice meat on diagonal 1/8 to 1/4 inch thick and add to soy mixture. Toss well to coat all the slices and let stand at room temperature for 1 hour. Prepare grill. Thread meat on skewers. Place skewers on grill rack, not touching each other. Grill over medium-hot to hot coals, basting once or twice with marinade, until meat is lightly browned, about 2 minutes on each side. Cook rare to medium-rare. Do not overcook. Arrange on a clean serving plate and garnish with cilantro. May want to use Southeast peanut sauce for dipping.
Instant Pot Thanksgiving Turkey Breast & Gravy
For a small-scale Thanksgiving dinner (or an easy turkey dinner anytime), cook a split turkey breast in the Instant Pot. It’s easier and faster than roasting a whole bird in the oven and making gravy on the stove top. This method works with turkey wings, thighs, or drumsticks. Just increase the cooking time by 5 minutes for dark meat, and don’t overload the pot (no more than 4 pounds).
1 bone-in, skin-on split turkey breast, 2V2 to 3V2 pounds
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1Â Â tablespoon avocado oil or other neutral oil with high smoke point
2Â yellow onions, chopped
4 cloves garlic
1Â Â teaspoon poultry seasoning
2Â cups low-sodium chicken broth (this page) or turkey broth
2 tablespoons all-purpose flour
Pat the turkey breast dry with paper towels, then season on both sides with the salt, pepper, and paprika. Put the Instant Pot trivet on a plate. Select the Sauté, setting on the Instant Pot and heat the oil. Place the turkey breast, skin side down, in the pot and sear for 5 minutes, until well browned. Using the tongs, transfer the turkey breast, skin side up, to the trivet. Add the onions and garlic to the pot and sauté for 5 minutes, until the onions have softened. Add the poultry’ seasoning and broth and stir, nudging any browned bits from the pot bottom. Wearing heat-resistant mitts, lower the trivet with the turkey breast into the Instant Pot, resting it on top of the onions. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 25 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. Open the pot and insert an instant-read thermometer into the center of the breast away from the bone. The thermometer should register at leasti6o°F (if lower than 16o°F, cook the turkey on the Manual setting for a few more minutes) .Wearing the heat-resistant mitts, lift the trivet with the turkey breast out of the pot. Transfer the turkey breast to a carving board and tent it with aluminum foil. Sprinkle the flour into the pot, then use an immersion blender to blend the onion mixture until smooth. Press the Cancel button to reset the cooking program, select the Sauté setting, and simmer the gravy for 1 to 2 minutes, until thickened. Press the Cancel button, and season with salt and pepper if needed. Carve the turkey, arrange on a platter, and serve with the gravy.
4 C. vegetable or chicken broth
6 oz. Udon noodles
1 medium red bell pepper, cut into thin strips
1 C. broccoli florets, cut into bite size pieces
1 1/2 C. snow peas
1/4 C. sliced green onions
1 med jalapeño pepper, sliced (optional)
3 T. chopped cilantro
2 T. tamari, shoyu or light soy sauce
2 tsp. grated fresh ginger
1 tsp. Asian chili-garlic sauce
1/4 tsp. salt
Boil Udon noodles for 4 minutes in a quart of dark vegetable broth, or chicken broth would be fine, too. Remove the noodles from the broth, rinse under cold water, drain and set aside. Bring the broth back to the boil and add the broccoli florets, red pepper and (jalapeño pepper, shrimp or chicken, if using). Cover and cook for 4 minutes. Remove from heat. Return drained noodles to pot. Add snow peas, green onion and cilantro, and remaining ingredients. Cover and let stand off heat for another 3 – 4 minutes until snow peas and onions are crisp-tender. Serve in deep bowls with a squeeze of fresh lime juice and a sprinkling of chopped cilantro. Chop sticks make the noodles easy to grasp and a big spoon lets you slurp up the wonderful broth.
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Bacon and Ranch Cheeseball
2 (8-ounce) packages of low-fat cream cheese, softened
1 package ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
5 to 7 strips bacon, cooked and crumbled
¼ C. Green Onions or 1/3 C. Chives, optional
Mix all of the ingredients except V2 cup cheddar cheese together with a mixer until they are incorporated. Mold into a ball and wrap in plastic wrap to store. When ready to serve, roll the cheese ball in the remaining k2 cup cheese to coat. Serve with assorted crackers. Makes 1 ball, enough to serve 8 as an appetizer.
6 T. butter
1/2 tsp. pepper
1 C. all-purpose flour
4 large eggs
3/4 C. (3oz.) shredded asiago cheese
In a 3- to 4-quart pan, combine 1 C. water, butter, and pepper; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny. Stir in shredded asiago cheese. To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; stir in shredded asiago cheese, do not overmix. On a buttered 12- by 15-inch baking sheet, drop eight equal portions (about 1/3 C. each) of asiago-pepper dough, side by side with edges touching, in an 8-inch circle. Sprinkle with another 1/4 C. shredded asiago. Bake in a 375° regular or convection oven until browned, 40 to 50 minutes. Pierce each puff in several places with a wooden skewer and return to oven. Bake until well browned and crisp, 5 to 7 minutes longer. With a spatula, slide ring off pan. Serve hot, breaking off puffs to eat.
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How To Make the Best Chicken Fried Rice Without a Wok
1 cup long-grain white rice
1 3/4 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter or vegetable oil (optional)
For the chicken:
12 ounces boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 tablespoon tamari or soy sauce
1 teaspoon rice vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Asian sesame oil
4 tablespoons canola or other neutral-flavored oil, divided
2 teaspoons minced (not grated) fresh peeled ginger (from a 1-inch piece)
Pinch red pepper flakes
1/2 cup diced carrots
1/2 cup fresh or frozen peas
1/2 cup fresh or frozen corn kernels
1/4 cup thinly sliced scallions
1 tablespoon tamari or soy sauce
1 teaspoon Asian sesame oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 large egg, beaten
1/4 cup roasted peanuts or cashews (optional)
Rinse the rice. Rinse the rice in a fine-mesh strainer under cold running water to remove any starch on the outside of the rice; set aside to drain. Add the rice, salt, and butter to boiling water. Bring the water to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice, salt, and butter or oil if using, and return to a simmer. Cover and reduce the heat to low. Do not remove the lid while the rice cooks because steam escapes and this will change the cooking time. Check the rice after 18 minutes. Check the rice after about 18 minutes. The rice is finished when firm but not crunchy. The grains may stick together but should not be gummy. If there is any excess water in the bottom of the pan, tilt the pan to drain it off. Turn off the heat, cover again, and let stand for 3 minutes. Fluff the rice with fork and spread on a baking sheet. Uncover and fluff the rice with a fork. Transfer to a baking sheet, spread it out into an even layer, and refrigerate while you prepare the rest of the ingredients, at least 30 minutes. (Alternatively, if you prefer chewier fried rice, refrigerate overnight.) Measure and set out the ingredients. Before beginning to stir-fry, cut and measure all of the ingredients. Use your fingers or a fork to break up any large clumps of rice. Arrange ingredients in order of use next to the stovetop. Marinate the chicken in soy sauce, rice vinegar, black pepper, and sesame oil for 5 to 10 minutes. Combine all the ingredients for the chicken together in a medium bowl. Set aside to marinate for 5 to 10 minutes. Cook the chicken for 6 to 8 minutes. Heat 2 tablespoons of the oil in a 12-inch or larger stainless-steel skillet over medium-high heat until shimmering. Add the chicken and cook until browned and cooked through, 6 to 8 minutes. Remove chicken to a plate. Increase the heat. Increase the heat to high and return the skillet to the burner. Add another 1 tablespoon of oil. Add 1 tablespoon of the oil, pick up the pan, and carefully swirl it to coat the bottom and sides. (If the oil smokes immediately when added, your pan is too hot. Take the pan off of the burner and let it cool for a few minutes. Once cool enough to handle, wipe the oil out with paper towels and start again.) Stir-fry the ginger and red pepper flakes for 10 seconds. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds.
Stir-fry the carrots for 1 minute. Add the carrots and stir-fry until bright orange, about 1 minute. Stir-fry the peas and corn for 30 seconds. Add the peas and corn and stir-fry until heated through, about 30 seconds.
Add the last of the oil. Drizzle in the remaining 1 tablespoon of oil. Stir-fry the rice and green onions for 2 minutes. Add the rice and scallions, then stir-fry for 2 minutes. Break up the rice with the spatula until the rice is heated through and combined with the vegetables. Stirring with a thin metal spatula will help but expect some of the rice to stick to the pan since you are not using a wok or nonstick pan. Season the rice with soy sauce, sesame oil, salt, and pepper and stir-fry 10 seconds. Drizzle the tamari or soy sauce and sesame oil around the edge of the skillet. Sprinkle the salt and pepper over the rice and stir-fry until the seasonings are completely incorporated, about 10 seconds. Lower the heat, push the rice to one side, and scramble the egg. Lower the heat to medium. Use the spatula to push the fried rice to one side of the skillet. Pour the beaten egg into the empty space and scramble until cooked. Toss the egg with the rice. Add the chicken and nuts. Return the cooked chicken to the rice, add the nuts if using, and stir to combine.
1 to 2 tsp. honey
2 T. white balsamic or white-wine vinegar
2 T. olive oil
Coarse salt and ground pepper
2 arugula, (about 1 lb. total), well rinsed, thick stems removed
1/4 C. oil-packed sun-dried tomatoes, drained and thinly sliced
4 oz. Manchego cheese
In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper. Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among four serving plates; top with remaining Manchego. Serve immediately.
Instant Pot Pinto Beans with Chorizo
1 T. cooking oil
4 oz. dry (Spanish) chorizo
1 yellow onion
3 cloves garlic
2 cups dry pinto beans
2 bay leaves
freshly cracked pepper
3 cups reduced sodium chicken broth
15 oz. can diced tomatoes
Dice the chorizo, then add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the “less” temperature setting. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges. While the chorizo is sautéing, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent. Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot. Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Close the steam valve, press the Manual button, select high pressure (if not selected automatically), then press the + button to increase the time to 35 minutes. Allow the beans to cook through the 35 minute cycle, then let the pressure release naturally (you’ll know the pressure has released when the silver float valve has fallen back down and is no longer flush with the top of the lid). Once the pressure has released, open the steam valve, and then remove the lid. Discard the bay leaf. Add the canned diced tomatoes with all their juices, then stir to combine.
Press the cancel button to cancel the “keep warm” function, then press the Sauté button and use the Adjust button to select the “normal” heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened. Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.