LTS Blender Salsa

LTS Blender Salsa

1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
3 T. Dehydrated Onion
1 T. Lime Juice
1 T. dried Cilantro
1 tsp. honey
½ tsp. Granulated Garlic
1/2 tsp. salt
1/4 tsp. ground cumin
pinch chili flakes

If you have fresh cilantro from your garden, this salsa really benefits from it instead of the dried. Use a small to medium sized handful, depending on your preference.

Mix all ingredients in a bowl and let sit until the onion is mostly soft. Dump into in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Do not omit the honey if you have it. It’s the secret ingredient that really makes it taste “right”.

LTS Honey Boy Taffy

LTS Honey Boy Taffy

2 C. sugar
6 T. cornstarch
1/2 tsp. salt
1 C. water
1 1/4 C. honey

Mix the sugar, salt, and cornstarch together; stir in the water and honey. Cook to hard thread stage. Pour onto a buttered cookie sheet. While mixture cools, fold the edges toward the center so it will cool uniformly. Butter hands and pull until milky looking. Shape into small rope and cut into 1-inch pieces. Wrap in waxed paper.

Pantry Friendly Cottage Cheese & Bakers Cheese

Pantry Friendly Cottage Cheese & Bakers Cheese

1/4 rennet tablet
1 quart warm water
3 C. non-instant powdered milk
½ C. buttermilk

In 1 quart warm water, dissolve 14 of a rennet tablet. (Junket is a brand name of rennet that you can find in most grocery stores in the Jell-O section.) Combine water, milk, and buttermilk in blender. Blend 011 low. Add to dissolved rennet-water mixture. Stir well, then let set in warm room 6—12 hours. It is set when it’s firm and has a touch of whey on the sides. When it is set, cut into 14-inch squares and set the bowl in a sink or bigger bowl of hot water. Gently stir the curds at frequent intervals to warm evenly and break up the curds. When they have warmed through and broken into curds and whey, pour through a strainer with a cheesecloth lining. Drain and rinse with cold water until it is cool and well washed. Add salt (around 1 tsp., depending on taste). To make it creamy, you can then add milk and cream.

To make bakers cheese instead, transfer cheese when it has set after 6-12 hours and place in cheesecloth lined colander. Strain out whey until it reaches the consistency of cream cheese. This usually takes 12-24 hours. This can be substituted for most soft cheeses in recipes, especially cream cheese in dips in baked goods.

Savory Butternut Tart with Bacon & Cheese

Savory Butternut Tart with Bacon & Cheese

Savory Butternut Tart with Bacon & Cheese

 

1 sheet frozen puff pastry, thawed according to package directions

¾—1 C. fromage blanc or Quark (or substitute ½ C. plain yogurt plus ½ C. softened cream cheese)

¼ tsp. grated nutmeg

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

1 C. (½-inch-wide) butternut squash strips, shaved from the neck with a vegetable peeler

2 slices thick smoked bacon, sliced into ¼-inch strips

2 T. crumbled goat cheese

 

¼ C. extra-virgin olive oil, or other fancy oil

2 T. sherry vinegar

Kosher salt and pepper to taste

 

Flaky sea salt

Fresh or fried sage leaves, optional

 

Preheat oven to 425°F. Line a baking sheet with parchment paper. Roll puff pastry into a 10- by 10-inch square, approximately ⅛ inch thick. Trim the edges if you like or leave them uneven if you prefer a more free-form tart. Place the pastry on the baking sheet and refrigerate while you prepare the other ingredients. In a small bowl, combine the fromage blanc with nutmeg, salt and pepper; set aside. Make the vinaigrette by combining oil, vinegar, salt and pepper in a lidded jar. Give everything a good shake and taste for seasoning. In a medium bowl, toss the squash ribbons with half the vinaigrette. To assemble the tart, spread the fromage blanc mixture evenly over the pastry, leaving a ½-inch border at the edges. (Any leftover fromage blanc is delicious on a piece of toast or as a base for a creamy salad dressing.) Artistically strew the squash ribbons over the fromage blanc. Top with bacon and goat cheese. Bake for 15 to 20 minutes or until pastry is golden and bacon is crisp. Before serving, drizzle with remaining vinaigrette, sprinkle with flaky salt and festoon with fresh or fried sage leaves.

 

Sweet Chicken Bacon Bites

Sweet Chicken Bacon Bites

2 chicken breasts boneless and skinless, cut into 1 inch cubes
8 to 12 slices thin cut bacon cut into halves or thirds
3/4 C. dark brown sugar packed
salt and pepper to taste
parsley for garnish

Preheat oven to 350 F degrees. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate. Season chicken pieces with salt and pepper. Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar. Place chicken pieces on the prepared baking sheet and season again with more salt and pepper. Bake for about 45 minutes or until bacon is nice and crisp. Garnish with parsley, so that it looks pretty.

Miso Glazed Aubergine (nasu dengaku)

Miso Glazed Aubergine (nasu dengaku)

2 small Japanese Eggplants
2 T. Shiro (White Miso)
2 T. Mirin
½ T. Rice Vinegar
½ T. Maple Syrup or Sugar
1 tsp. toasted Sesame Seeds
Untoasted Sesame Oil, for brushing
Salt

Cut eggplants (aubergines) into quarters, lengthwise. Make sure the wedges are as even as possible so that they require the same amount of baking time. To be on the safe side, sprinkle cut surfaces of the aubergines with salt and set aside for 20-30 mins for the salt to draw out any bitterness. Rinse the salt off and pat the vegetables dry with a paper towel. Heat up the oven with the grill option and line a large baking tray with a piece of baking paper. Whisk miso, mirin, rice vinegar and maple syrup in a small pot over medium heat until miso has dissolved. Take off the heat and mix in sesame oil. Brush cut surfaces of the aubergine wedges with a bit of vegetable oil and place them, skin down, on a paper-lined baking tray. Place the tray some distance from the grill so that the aubergine cooks on the inside as well as on the outside. Bake for 10-15 minutes or until tender. Take the tray out of the oven and brush the aubergine with miso glaze. Return the tray under the grill for a few minutes until the glaze caramelizes nicely. Watch the pieces to ensure they don’t burn.

Charred Lemon-Mint Chimichurri

Charred Lemon-Mint Chimichurri

This sauce works well with grilled meats (especially lamb chops and steak) and fish (try fresh sardines or halibut), but it’s a good accompaniment to vegetables too. Drizzle it on thick slices of tomato, grilled zucchini, or to dress a grainy salad or cucumbers.

1 small lemon
1 small jalapeño
1 C. flat-leaf parsley leaves
1 C. fresh spearmint leaves
3 tsp. fresh oregano leaves
2 cloves garlic, coarsely chopped
1 tsp. coarsely chopped shallot
1 tsp. white wine vinegar
1/2 C. extra-virgin olive oil

Cut off the blossom and stem ends of the lemon, removing enough so that you can see the pulp on both ends. Cut the lemon into 1/4-inch-thick slices, and place in a small bowl with the whole jalapeño. Toss with a little bit of olive oil and salt, and grill or broil until slightly charred. Return them to the bowl, and cover with a plate. The steam will cause them to soften and collapse slightly, and make the skin of the jalapeño easy to remove. Peel and seed the jalapeño (leave all or some of the seeds and membrane if you prefer some spice). Remove any seeds from the lemon slices. Put about 4 slices of lemon and the jalapeño in the bowl of a food processor with the parsley, mint, oregano, garlic, shallot, and vinegar. Pulse the ingredients in short bursts to chop and combine without creating too fine a purée. With the motor running, drizzle in the remaining olive oil. Remove the sauce and let sit at least 2 hours or up to overnight, during which time the flavors will develop.

Cheddar Chive Soufflés

Cheddar Chive Soufflés

butter for greasing the ramekins
2 tsp. grated parmigiano reggiano
3 tsp. butter
3 tsp. flour
1.25 C. hot milk
4 egg yolks
6 oz. sharp cheddar, grated
1 tsp. mustard
2 tsp. chopped chives
5 egg whites mixed with 1 tsp. water
1/2 tsp. cream of tartar
salt and pepper

Grease the bottom and sides of your ramekin(s) and sprinkle with parmesan cheese. Pop into the freezer for at least 5 minutes so the parmesan cheese sticks. Preheat your oven to 375 degrees F. In a small saucepan, melt the butter and cook until it stops sputtering (the water has cooked out). Whisk in the flour and a pinch of salt and cook for 2 minutes over medium. While constantly whisking, slowly pour in the milk, and turn the heat to high. Keep whisking, and once the mixture starts to boil, take the pan off the heat. In a big bowl, whisk together the egg yolks until smooth. Temper the eggs into the mixture by first pouring some of the hot sauce into the eggs (while constantly whisking), then pouring the eggs into the saucepan (whisk, whisk, whisk)! Whisk in the cheddar, mustard, chives, and a pinch of salt and pepper. In a very clean bowl, whip the egg whites and cream of tartar together with a hand mixer, until you get stiff peaks. Stir in 1/4 of the stiff egg whites into the egg yolk cheese base to lighten it, then fold the rest in via 3 installments, until the mixture is nice and light. Be gentle so you don’t deflate the egg whites. Portion the souffle mixture into your ramekins, and fill them up to the top. Place on a sheet pan and bake for 25 minutes if you are using the small ramekins, and 35 minutes if you are doing the big one. Enjoy!

Uses for Canned Beans

Uses for Canned Beans

To do something different with chickpeas, roast them as a snack. Drain 1 can (15 oz.) chickpeas and toss with 2 tsp. olive oil and 1 1/2 tsp. Cajun seasoning. Bake at 375°F until dry and golden, 35 to 40 minutes. Let cool completely so they get crisp. For a Mexican flavor, replace the Cajun seasoning with 1 tsp. chili powder, 1/2 tsp. ground cumin, and 1/8 tsp. cayenne pepper.

For beef burritos with a little more oomph, use a combination of browned ground beef and refried beans. Brown 1/2 pound ground beef in a skillet then add 1 can (16 oz.) refried beans. Cook for 3 to 4 minutes then stir in 3/4 tsp. ground cumin, 3/4 tsp. dried oregano, and 1/4 C. salsa. Bring to a simmer, then add 1 C. shredded sharp cheddar cheese. Stir to melt. Fill four flour tortillas to make burritos. Or serve warm as a dip.

To fill out a Mediterranean-style pasta dish, add white beans. For instance, boil 1 pound oricchiette or other small pasta until just slightly firm. While the pasta cooks, sauté 2 tsp. finely chopped onion in 1/4 C. olive oil for 2 minutes, then add 1 minced garlic clove and 1 tsp. crumbled dried rosemary. Cook for another 30 seconds. Add 1 undrained can (6 oz.) oil-packed tuna and mix well. Cook for another minute. Add 1 C. drained canned cannellini beans and season with 1 tsp. chopped fresh parsley, 1/4 tsp. salt, and 1/8 tsp. freshly ground black pepper. Heat through and toss with the hot pasta.

To build quesadillas into a more satisfying snack, add black beans. Mix together 1 drained can (15 oz.) black beans, 1/2 C. salsa, 1 tsp. chili powder, and a squirt of lime juice, mashing half of the beans. Spread onto cheddar cheese-topped tortillas in a skillet, cook until browned on the bottom, and fold over before serving.

To stir up a snappy island-style salsa, combine 1 drained can (15 oz.) black beans, 1 can (8 oz.) crushed pineapple, 1/2 C. seeded, chopped red bell pepper, 1 tsp. Jerk seasoning, and a squirt of lime juice.

To make a tabbouleh salad more substantial, stir in some chickpeas along with the cooked bulgur, fresh lemon juice, olive oil, tomatoes, garlic, and parsley.

For a new take on tuna melts, combine 2 drained cans (6 oz. each) tuna, 1 drained can (14 oz.) small white beans, 1/3 C. low-fat creamy Italian vinaigrette, 2 tsp. sliced black olives, 2 sliced scallions, and 2 tsp. chopped fresh parsley. Sandwich the filling between bread slices and provolone cheese before toasting on a buttered griddle.

Fresh Peach Fritters

Fresh Peach Fritters

1 C. flour
1 tsp. salt
1 tsp. baking powder
2 TBLs sugar
1/2 tsp. cinnamon
2 eggs
1/3 C. milk
1 tsp. melted butter
1-1/4 C. diced peaches ( I used 2 fresh peaches which came to a little over 1 1/4 C. peaches)
granulated sugar in flat-sided bowl or a powdered sugar glaze
oil for fryer or deep frying pan

1 C. powdered sugar
milk, enough to make a drizzling consistency.

Whisk the milk and confectioners sugar together until the desired drizzling consistency.

Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 C. batter into hot oil. The batter will sink at first and then rise. Cook for about 2 – 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.

Spiced Vinegar

Spiced Vinegar

1 pt. vinegar
1 tsp. molasses
1 tsp. golden syrup
Pinch of salt
¼ tsp. pepper
1 onion, grated for juice
1 clove garlic, crushed for juice
1 tsp. lemon zest
½ C water
¼ tsp. ground ginger

Blend all ingredients together, and store in a cool place.

Seafood Fried Rice

Seafood Fried Rice

4 slices of bacon , chopped into small pieces
2 eggs, lightly whisked
4-6 C. cold, leftover brown rice
3 garlic cloves, finely minced
1 tsp. freshly grated ginger
2-4 green onions
1 C. frozen peas, corn, or combination
1 C. leftover seafood (shrimp, salmon, white fish, etc)
Fresh Limes (2-4)
Soy Sauce
Cilantro for garnish

In a large saucepan, fry the bacon over med-high heat until crispy, stirring to prevent burning. Remove from pan. Take out some of the bacon grease, leaving enough to scramble the eggs with. In the middle of the pan, quickly scramble the eggs until just cooked. Remove from the pan, Add two tsp. (or more!) of bacon grease back into the pan for the next step. Over medium high heat, add the cold rice, ginger and garlic cloves and green onions. Cook for several minutes, stirring as needed, until heated through. Add the peas and give it a stir and cook for another minute or two, or until the peas are heated through. Add the seafood, and give a quick toss and cook until just heated through. Stir the bacon and eggs back into the dish and squeeze the juice of one lime over the dish as well as about two tsp. soy sauce. Garnish with chopped cilantro If desired. Serve with extra lime wedges & soy sauce.

Green Papaya Salad with Lemongrass Shrimp

Green Papaya Salad with Lemongrass Shrimp

For the Dressing:

1 tsp. Garlic, minced
2-3 ea. Thai bird chili (or ½ Serrano), chopped
4 tsp. Sugar
2 tsp. Fish sauce
2 tsp. Fresh lime juice
2 tsp. Water

For the Shrimp:

Sugar 1 tsp.
1 ½ tsp. Minced lemongrass
1 tsp. Minced shallots
2 ea. Thai bird chilies, minced
2 tsp. Fish sauce
1 tsp. Vegetable oil
2/3 lb. (21-25 count) Medium-size raw shrimp, shelled and deveined
For the Salad:

1 ea. Medium green papaya, peeled, seeded and shredded into thin, long strands
2 carrots, shredded thinly
2/3 C. Thai basil leaves, cut in thirds
¼ C. Fried shallots
¼ C. Coarsely chopped roasted peanuts
8 sprigs Cilantro

For the dressing: For the dressing, combine the garlic, chilies, 4 tsp. sugar, fish sauce, lime juice in a small bowl and set aside. For the Marinade: Place 1 tsp. sugar, lemongrass, shallots, chilies, fish sauce and oil in a medium-size bowl and mix well. Add the shrimp. Toss gently to coat and marinate for 20 minutes. Grill or sear the shrimp in an oiled skillet over high heat until just done, about 2 to 3 minutes. Set aside to cool. Slightly bruise the papaya strands in a mortar and pestle. Put the cooked shrimp, papaya, basil, carrots and fried shallots in a mixing bowl. Add the dressing and toss gently to evenly coat all ingredients. Sprinkle the peanuts into the bowl, then toss and transfer to a serving dish. Garnish with cilantro and serve.

Moongphali Chatpata (Fiery Spicy Peanuts)

Moongphali Chatpata (Fiery Spicy Peanuts)

1 tsp. Chat Masala
4 tsp. powdered sugar
1/2 tsp. Hungarian paprika
1/2 tsp. Kosher salt
1/2 tsp. ground cayenne
1/2 tsp. peppermint leaves, powdered
1/4 C. peanut oil
2 C. raw peanuts

In a small bowl, mix together Chat Masala, powdered sugar, paprika, kosher salt, peppermint leaves, cayenne and set aside. In a large frying pan over medium/high heat, warm the peanut oil. Add peanuts and fry, stirring and tossing until the peanuts brown and begin to crack, about 6-7 minutes. Strain peanuts in a colander to drain the oil. Transfer to a large bowl, sprinkle in the spice mixture in small quantities and carefully toss. Repeat until all of the spice has been thoroughly mixed onto the peanuts.

To make Chat Masala: Mix 4 tsp. toasted and ground cumin seeds with 2 tsp. Amchor. Add 2 tsp. Cayenne, 1 tsp. each powdered mint leaves, black pepper and kosher salt, ¼ tsp. asafetida, and ¾ tsp. black salt (optional). Mix well and store in airtight container.

Orange Sweet Roll Pancakes

Orange Sweet Roll Pancakes

4 tsp. softened butter
1/4 C. firmly packed golden brown sugar
2 tsp. granulated sugar
1 tsp. cinnamon

1 C. all-purpose flour
3 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
Zest from one large orange
1 C. sour cream
1/4 C. milk
4 tsp. melted butter
1 egg, lightly beaten

Start by making the cinnamon filling. Combine softened butter with sugars and cinnamon. Transfer filling to a plastic baggie or pastry bag. To make the pancake batter, add flour, sugar, baking soda, baking powder, salt and orange zest to a large mixing bowl, and whisk to combine dry ingredients. Then add sour cream, melted and cooled butter, lightly beaten egg, and milk, and stir together. Use a 1/4 C. measuring C. to add batter to the hot griddle. Let the pancakes set up on the griddle for about 2 minutes, then add the cinnamon sugar swirl. Snip just a small corner of your cinnamon sugar baggie. Use the baggie like a pastry bag to make a swirl in the pancake. To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter. Once the pancakes are cooked, about 7 minutes on the first side, and 5 on the second side, remove them with a large spatula sprayed with non-stick cooking spray. Turn them onto the plate swirl side up. Work quickly when removing the pancakes; once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick. Before cooking the next batch of pancakes, wipe all cinnamon sugar filling from the griddle and use a new spatula, or clean all the cinnamon and sugar from your spatula so it won’t stick to the new batch.

Orange Glaze

1 C. powdered sugar
1 tsp. pure vanilla extract
1 tsp. orange zest
1-2 tsp. freshly squeezed orange juice

Whisk all ingredients together until smooth.

Onion Relish

Onion Relish

3 T. vegetable oil
12 C. white onions, chopped
1 C. celery, chopped
1 C. sugar
1 C. cider vinegar
1/2 C. water
1/2 tsp. salt
1 tsp. celery seed

Sauté onions and celery in oil until they are soft. Stir in sugar, vinegar, water, and spices and bring to a boil. Reduce heat and simmer gently for about twenty minutes, stirring occasionally. Let cool and refrigerate.

Root Vegetable Chips

Root Vegetable Chips

2 medium beets, scrubbed and tops removed
l sweet potato, scrubbed
l T. extra-virgin olive oil
l tsp. flaky sea salt

Preheat the oven to 250°F. Line two large baking sheets with parchment paper. Slice the vegetables about Vs inch thick. Use a mandoline, if you have one, to create even pieces. Place the beet slices in one bowl and the sweet potatoes in another. Divide the olive oil and salt between the bowls and toss the slices to coat. Place on the prepared baking sheets without letting the slices touch. Place the baking sheets in the oven. Rotate the pans after 1 hour and continue to bake until crisp, a total of 1 hour 50 minutes to 2 hours for the beets and 1 hour 40 minutes for the sweet potatoes. Transfer the chips to a large bowl and serve immediately. Best right away, but leftovers will keep for up to 3 days in an airtight container.

Savory Mint Sauce

Savory Mint Sauce

This is one of the simplest sauces to make, and one of the most versatile. In Sicily it is known as zogghiu and is believed to be Maltese in origin. It is used to dress grilled fish, meat, and vegetables. It is also delicious spooned onto grilled bread and topped with fresh summer tomatoes. In this version, I’ve added some chopped walnuts to the basic sauce for a little extra body. See the variations that follow for more ways to switch up this spunky, garlicky sauce.

2 lightly packed C. (28 g) fresh mint leaves
2 lightly packed C. (28 g) fresh flat-leaf parsley leaves
2 large cloves garlic, coarsely chopped
1 tsp. fine sea salt
1/4 C. (28 g) coarsely chopped walnuts
3 T. white wine vinegar
3/4 C. (165 g) extra-virgin olive oil, plus more to cover

Place the mint and parsley leaves, garlic, and salt in the bowl of a food processor fitted with the metal blade. Pulse briefly to chop the leaves. Add the nuts and pulse again until everything is coarsely chopped. With the motor running, add the vinegar, 1 T. at a time. Turn off the motor and scrape down the sides of the bowl if necessary. Then, with the motor running, drizzle in the oil. You should end up with a sauce that is somewhat thinner than classic basil pesto, but thick and spoonable nonetheless. Scrape the sauce into a jar or container and top off with a thin layer of olive oil. Store in the refrigerator for up to 1 week, or in the freezer for up to 6 months. If you like, divide the sauce between two or three containers before storing.

Variations
Add 3 or 4 anchovy fillets and 1 T. capers.
Substitute almonds for the walnuts.
Add a handful of finely chopped olives and a generous pinch of dried peperoncini flakes or minced fresh peperoncini.

Balsamic Roasted Figs and Shallots with Herbed Socca (chickpea flatbread)

Balsamic Roasted Figs and Shallots with Herbed Socca (chickpea flatbread)

1/2 C. chickpea flour
3/4 C. water
a few dashes of salt and pepper
1 tsp. fresh thyme, finely chopped
2 T. olive oil

1 T. olive oil
4-5 shallots, skinned and halved
8-10 fresh figs, halved
a handful of walnut halves
1-2 T. balsamic vinegar
salt and pepper
a few sprigs of fresh thyme

To make the socca, whisk together all of the socca ingredients and one T. olive oil in a small bowl. Preheat your oven to 450 degrees. Place a small cast-iron skillet in the oven during the preheating time. Remove it, and place the remaining T. olive oil into the pan. Tilt the skillet to ensure coverage, then pour the batter into the skillet. Tilt it to ensure the batter is evenly coated in the pan. Bake for 10 minutes. Remove the socca by flipping it onto a plate. Set aside. Place one T. olive oil back into the skillet. Throw in the halved shallots and roast for 20 minutes. Remove from the oven, then flip them over and roast for an additional 10 minutes. Reduce the oven temperature to 400 degrees. Now place the halved figs and walnuts into the skillet, and drizzle the balsamic vinegar over the top. Stir gently to combine. Sprinkle with salt and pepper and roast for an additional 10-15 minutes. During the last 3 minutes of roast time, throw in a few sprigs of fresh thyme of top. Serve straight out of the skillet with the herbed socca.

Cheesy Leftover Mashed Potato Waffles

Cheesy Leftover Mashed Potato Waffles

2 T. vegetable oil
1/4 cup buttermilk
2 large eggs
2 1/2 cups leftover mashed potatoes
3 T. chopped scallions
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Sour cream, for serving

Preheat the waffle baker and grease it with cooking spray. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined. Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.

Notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 T. at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

Pistachio Baklava Cake

Pistachio Baklava Cake

Cake Layer:

2 C. Panko or regular bread crumbs (about 4 oz.)
1 C. pistachio, whole and roasted
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. nutmeg
4 large eggs, room temperature
3/4 C. (5-1/4 oz.) granulated sugar
4 oz. (1 stick) unsalted butter, melted and cooled slightly
Orange-scented syrup, recipe to follow
1-1/2 C. pistachios, toasted and ground, for decorating

Adjust oven rack to middle position and preheat oven to 350℉. Butter two 6-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside. In a mini food processor, add panko, pistachio, baking powder, cinnamon and nutmeg. Process until finely chopped, set aside. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand with the whisk attachment. Add melted butter in a slow stream and fold into the batter with a rubber spatula. Divide batter into the prepared pans and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack. Generously brush syrup on the top and sides of cake, let cool completely. Wash cake pans, to be used in baklava layers.

Baklava Layer

3 oz. (6 T.) unsalted butter, melted
16 sheets of phyllo pastry
1 C. pistachio,toasted and ground
Orange scented syrup, recipe to follow

Fold phyllo sheets in half along the long edge. Use cake pan as template and cut out 8-inch circles, roughly 1-inch wider than the pan on all sides. (Circles do not have to be perfect.) Cover phyllo with damp towel. Adjust oven rack to middle position and preheat oven to 350℉. Brush two 6-by-2-inch round cake pans with melted butter. Place one sheet of phyllo in one pan and fold in edges to fit the pan. Brush with melted butter. Continue this layering and brushing until you have 8 layers of pastry. Scatter ground pistachio over the pastry and continue the layering and buttering for 8 more layers. Repeat process with the second pan. Place pan in oven and bake until golden brown and crisp on top. about 30-35 minutes. Remove pan from oven and slowly drizzle 1/4 C. syrup into each pan. Set aside to cool completely. While baklava layers are baking, roughly tear/chop up leftover phyllo into chards and brush generously with butter. Spread pastry chards on parchment lined baking sheet. When baklava are done, place baking pan in oven and baking until golden brown, about 18-25 minutes. (Keep a close eye towards the end to avoid burning of pastry.)

Orange-scented Syrup

1 C. (5 oz.) of granulated sugar
1/4 C. honey
3/4 C. water
2 tsp. lemon juice, freshly squeezed
1/4 tsp. rose water
1/2 tsp. orange flower water

Combine sugar, honey, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower heat and simmer until slightly thicken, about 5 minutes. Remove from heat and set aside to cool. Stir rose and orange flower water to cool syrup. Add more, a few drops at a time, to taste. (Flavor will mellow out after it sits for a while.)

Assembly: Level top of the cakes with serrated knife to remove indent in the center of cake. Place one cake layer on cake stand or plate, brush top of cake generously with syrup. Place a layer of baklava on top of cake, brush top of baklava layer with syrup if it’s not sticky and top with second cake layer. Brush with more syrup and top with second baklava layer. Brush baklava layer with more syrup to make it sticky. Decorate top with baklava shards, press slightly to make sure they adhere to cake. Brush side of cake with syrup and apply ground pistachio evenly on the side of cake, pressing lightly to adhere. Sprinkle top of cake with more ground pistachio if desire. Serve.

Chiles en Nogada

Chiles en Nogada

4 Poblano peppers
3 T. Canola Oil

3 T. Vegetable Oil
1 lb. ground beef
2 T. Tomato Paste
2 tsp. dried Mexican oregano
1 tsp. ground cumin
3 cloves garlic, minced
1 large onion, diced
Salt and pepper to taste
1/4 C. dried apricots, diced
1/4 C. dried currants
1 ripe plantain, peeled and diced
1 green apple, peeled and diced

1/2 C. blanched slivered almonds
4 C. Milk, divided
6 oz. queso fresco
1/2 C. Sour Cream
1 small clove garlic
1 lime, zested and juiced

Chopped fresh cilantro (garnish)
Pomegranate arils (garnish)

Preheat oven to 425ËšF. Coat peppers with oil and place on a baking sheet. Roast for about 10 minutes, turning occasionally until peppers are blistered. Place peppers in a large bowl and cover with a towel to steam. Remove towel when peppers are cool enough to handle. Using a paring knife, gently make a slit across the top of pepper and remove and discard seeds and ribs. To prepare filling, brown beef in oil in a large saucepan over medium high heat. Add tomato paste, oregano, cumin, garlic and onions; season with salt and reduce heat to medium-low. Add apricots, currants, plantain and apple; cook for about 10 minutes or until fruit is cooked through and mixture is thick, stirring occasionally. Remove from heat and season with salt and pepper. To prepare sauce, place almonds and 2 C. milk in a small saucepan and bring to boil. Reduce heat to simmer for 10 minutes. Remove from heat and carefully puree almond and milk mixture, remaining milk, queso fresco, sour cream, garlic, salt, pepper and lime juice in a blender.* Place peppers in a baking dish and stuff with filling. Bake for 15 minutes. Transfer to serving plates and top with almond cream sauce. Garnish with pomegranate seeds and cilantro, if you like. *Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Chili Mac Skillet

Chili Mac Skillet

12 oz. lean ground beef
1 15oz. can Corn, drained
1 can (14.5oz.) Diced Tomatoes with Zesty Mild Green Chilies, not drained
1 can (15oz.) red kidney beans, rinsed and drained
¾ C. water
¾ C. dry elbow macaroni
2 tsps. chili powder
½ C. (2oz.) shredded Cheddar cheese

Brown beef in a large skillet over medium-high heat; drain. Stir in corn, tomatoes, beans, water, macaroni and chili powder. Bring to a boil; reduce heat. Cover and simmer 12 minutes or until macaroni is tender. Remove from heat and sprinkle with cheese. Cover and let stand 5 minutes for cheese to melt.

Tomato-Cheese Bread for Cameron

Tomato-Cheese Bread for Cameron

1 C. lukewarm water
2 1/2 tsp. yeast
1 tsp. sugar
2 1/2 C. (11 1/2 oz.) bread flour, divided
1 tsp. dried oregano
1 tsp. tomato powder
1 tsp. salt
1 generous C. (4 oz.) coarsely shredded sharp cheddar cheese
2 tsp. olive oil

In the bowl of your stand mixer, combine water, yeast, sugar, and one C. the bread flour. Cover the bowl with plastic wrap and set aside for 30 minutes. Add the remaining flour, oregano, tomato powder, and salt. Knead with the dough hook until the dough cleans the side of the bowl and starts becoming elastic. Add the olive oil and continue kneading until the dough is smooth and elastic and is no longer sticky. Add the cheese and knead just until it is incorporated. You don’t want to knead so much that the cheese disintegrates into the bread. It it’s a little unevenly distributed, that’s fine. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 60 minutes. Preheat the oven to 350 degrees and sprinkle some cornmeal on a baking sheet. Flour your work surface and knead the dough briefly before you form it into your preferred shape. Put it on the baking sheet, cover with plastic wrap, and set aside to rise until doubled in size, about 30 minutes. When the dough has risen, slash it as desired, then bake at 350 degrees for 45 minutes, until nicely browned. Cool completely on a rack before slicing.

Momables Perfect Pancakes

Momables Perfect Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth. Heat a griddle or large pan over medium high heat (I set my griddle at 375°F). Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and blueberry syrup.

Pickled Eggplant with Mint & Garlic

Pickled Eggplant with Mint & Garlic

2 1/2 C. red wine vinegar
1 1/2 pounds eggplant, peeled and cut into 1/2 inch cubes
1 1/2 tsp. chopped garlic
1/4 C. mint leaves
1 1/2 tsp. pickling salt

Prepare a small canning pot and 2 pint jars. Place 2 new lids in a small pot of water and bring to the barest simmer. Pour vinegar into a medium saucepan and bring to a boil. Once it boils, add eggplant and simmer for 2-3 minutes. When time is up, remove eggplant cubes from vinegar with a slotted spoon and place them in a bowl. Add garlic, mint and salt and stir to combine. Pack eggplant into jars and top with boiling vinegar, leaving 1/2 inch headspace. Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch. Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in). When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good. Store jars in a cool, dark place. They are ready to eat within 1 week, but can be kept up to one year.

Polynesian Skillet

Polynesian Skillet

2 boneless, skinless chicken breasts, cut into 1/4-inch strips
1 medium onion, sliced
1 green pepper, chopped
1 tsp. oil
1 15-oz. can pineapple chunks
2 tsp., or two cubes of chicken bouillon granules
1 C. water
1/4 C. vinegar, any type
1/2 C. brown sugar
2 tsp. soy sauce
2 tsp. cornstarch
1 11-oz. can mandarin oranges, drained

In a large skillet, sauté chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken’s natural juices to cook. (These gals are pros.) Add onion and green pepper. Stir fry until vegetables are tender. Add 1/2 C. pineapple juice from the can of pineapple chunks, bouillon, water, vinegar and brown sugar to the skillet and stir. In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture in to the chicken, vegetables and sauce in the skillet. Simmer until mixture thickens, stirring constantly. This should take 5 to 10 minutes, and the mixture will turn more transparent as it thickens. Add pineapple and mandarin oranges. Serve over rice. Serves 6-8

Dehydrator: Tomato Leather

Dehydrator: Tomato Leather

Heirloom organic tomatoes–preferably plum tomatoes or another variety that has more flesh and not as much juice.
Honey–organic and local if possible
Lemon wedges
You can experiment with spices and seasonings once you get the hang of it.

Wash the tomatoes thoroughly and cut out all blemishes and stems. Puree 6 C. tomatoes (large chunks) in a blender (I love my Vitamix). This will give you about 3-4 C. puree depending on how juicy your tomatoes are. Add 1 tsp. honey per C. liquid and a slice of lemon (with the rind). Puree this into the tomatoes. Line the dehydrator tray with kitchen parchment paper (trim it to fit the tray) or Paraflexx®*, which is made by the Excalibur company and is perfect for this sort of thing. I also tried the shiny side of freezer paper and it worked okay. DO NOT USE foil, waxed paper or plastic bags. Pour about 3/4 to 1 C. the mixture onto each tray. Depending on how runny your puree is, you may need more or less per tray. You want it to be about 1/8″ thick at the center and about 1/4″ at the edges. This keeps the edges from drying out too fast and getting brittle. Leave about 1/2″ between the puree and the edge of the tray. Carefully load the trays into the dehydrator. Set the thermostat for 135˚F. Tomato leather should be ready in 8-10 hours depending on the moisture content of your puree. If you want to shorten the drying time, rotate the trays 180˚ halfway through the process. They are ready when there are no sticky spots in the middle but they are leathery and pliable. You can pull a tray out and see if the leather is easy to remove. It should come off in one piece. Place leather on a piece of plastic wrap. You can either roll it up on itself or roll it up in a piece of plastic. Which ever way you prefer, each rolled piece should be wrapped in plastic. Store in airtight containers in a cool dark place. If you make fruit leathers as well, do not store them with vegetable leathers. If you will not eat them all within a month, you might want to keep some of them in the freezer. Sometimes mine have gone bad after a while. But usually we eat them pretty quick. NOTE: One batch of my tomato leathers got a little too crisp around the edges. But after they had been wrapped up for a day, they were just fine.

Variations

You can also add other goodies to your tomatoes. Try some onion, green pepper, and/or garlic. Maybe some fresh basil or other herbs and spices. For starters, add

1 medium onion
1 green pepper
a clove of garlic

to 3 C. tomato puree and process until well blended. Then just follow the same instructions for drying plain tomato leather.
What to Do with Tomato Leather

Marinara Sauce: In a pan sauté onion, garlic, shredded carrot and dried or fresh herbs in olive oil. When everything is cooked, add in your reconstituted sauce and cook for several more minutes.

Pizza Sauce: Place tomato leather into an amount of boiling water. Add dried Italian seasoning and garlic for instant pizza sauce.

Tomato Paste: Add tomato leather pieces to the least amount of hot water possible. Better yet if you can pulverize the leather in a blender or food processor first.

Chili, Soups & Stews: Add squares of tomato leather directly to your pot of simmering chili, soup, or stew to thicken it and add extra tomato flavor.

Tomato Cream Sauce: Sauté onion and garlic until softened, then add in heavy cream or half and half and add tomato leather directly to it; simmer very low until leather has softened.

Tomato Sprinkles: Cut the leather into fine strips or whirl in the food processor or blender to make a fine crumb. Use for a topping on eggs, a green salad or even broccoli. Add some to chicken with pesto, or use in veggie dips. Roll it up in a pork or beef roulade. How about on a turkey sandwich or wrap? It is great in deviled eggs, crock pot recipes, vinaigrette dressings, and in hamburger patties. Tomato basil bread, anyone?

To-Full Blooms

To-Full Blooms

120g pressed Tofu
1 lg. Egg
¼ tsp. Chicken Bouillon (or more)
1 tsp. Cornstarch
1 T. Oil
Cherry Tomatoes
Cilantro/parsley sprigs

Mash tofu with fork and mix with egg, bouillon and cornstarch. Oil a 6” baking dish, add tofu mash, and smooth out to level. Half cherry tomatoes and arrange on tofu, add herbs as stems and leaves. Bake 20 minutes at 200 C.

Or mash and mix, then oil a 3 inch ring and nonstick skillet. Place ring in skillet, fill with 2 heaping tablespoons of the tofu mash and level. Decorate with (slices) of tomato and herbs. Cook until firming up and lightly brown on bottom. Flip and cook until done.

Puff-Puff

Puff-Puff

2 C. warm water
2 ¼ tsp. active dry yeast (1 packet)
3 ½ C. flour
½- 3/4 C. sugar
½ T. salt
Oil for deep frying

Mix salt, sugar, water, and yeast . Set aside for 5 minutes. Add flour and mix. Let the mixture rise for approximately 1- 2 hours. In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat. Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top. Using your hands grab a little bit of mixture at time and drop in the oil. When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Fry for a few minutes until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is golden brown. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil. If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter

Garlic Scape and Arugula Pesto

Garlic Scape and Arugula Pesto

8 ounces/225 S garlic scapes (2 to 3 bunches)
1 cup/20 g packed arugula leaves
1/2 cup/70 g pine nuts, toasted
1/4 cup/25 g grated Parmesan cheese
1/4 cup/60 ml olive oil, plus more as needed
Salt and freshly ground black pepper

Chop the garlic scapes into l-inch/2.5 cm lengths and combine them with the arugula leaves, toasted pine nuts, and Parmesan cheese in the bowl of a food processor. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary. Once you’ve gotten to a chunky paste, slowly stream in the 1/4 cup/60 ml of olive oil with the motor running and process until well combined. Taste and adjust the seasoning to taste. Pack the pesto into a half-pint/250 ml jar (if you’re freezing it, try dividing it between 2 quarter-pint/125 ml jars). Cover with a thin layer of olive oil (it keeps out the oxygen and prevents the top of the pesto from browning) and either refrigerate or freeze. It will keep in the refrigerator for at least a week, or in the freezer for up to a year.

Cranberry, Orange & Hazelnut Conserve

Cranberry, Orange & Hazelnut Conserve

1 quart unfiltered cranberry juice
1/4 cup apple cider
1 cup sugar
1 orange, peel cut in large strips
1 T. grated ginger
2 bay leaves
1 cup toasted hazelnuts
1 T. balsamic vinegar
1 pound fresh cranberries

In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes.

Nigella Cocktail Sausages

Nigella Cocktail Sausages

1 kilogram cocktail sausages
2 tablespoons sesame oil
125 millilitres honey
2 tablespoons soy sauce

Preheat the oven to 220°C/gas mark 7/425ºF. Separate the sausages, if they are linked, and arrange in a large, shallow-sided roasting tin. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands – or a couple of spatulas – to move everything about in the pan so that all the sausages are slicked. Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

Antipasto Skewers with Pesto Dip

Antipasto Skewers with Pesto Dip

2/3 cup plain yogurt
1/2 cup mayonnaise
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/3 cup prepared pesto sauce
42 cherry or grape tomatoes
1 bunch fresh basil
1 (8 oz.) container mini mozzarella balls, each cut in half
1 (8 oz.) jar marinated mushrooms (1 cup)
8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)

Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes. Make skewers: Thread ingredients one by one onto skewers in this order: cherry tomato, folded basil leaf, half a mozzarella ball, mushroom, pepperoni, basil, olive. Serve skewers with dip.

Stone Fruit Slaw

Stone Fruit Slaw

1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
1 1/2 pound assorted firm stone fruit (about 5; such as plums, nectarines, peaches, or apricots), julienned
2 scallions, thinly sliced diagonally
Kosher salt and freshly ground black pepper

Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.

Sesame Crisps with Hummus

Sesame Crisps with Hummus

6 Pita Breads, each split into 2 rounds
½ C. Olive Oil
¼ C. sesame Seeds
¼ C. dried Thyme
2/3 tsp. Salt
½ tsp. Sumac

1 can Chickpeas, rinsed and drained
¼ C. Olive Oil
2 T. Lemon Juice
1 clove Garlic
1 tsp. Cumin
½ tsp. Salt

Preheat oven to 375. Arrange pita halves, cut side up, on a cutting board. In small bowl combine oil, sesame seeds, thyme, salt and sumac. Brush a thin layer over each pita and cut into triangles. Transfer to baking sheet and bake until crisp and golden brown around the edges, about 10 minutes.

In food processor, puree all hummus ingredients until smooth. If necessary, add 1-2 T. warm water to reach desired consistency.

Roasted Tomato Jam

Roasted Tomato Jam

2 cups sugar
3 pounds ripe beefsteak tomatoes, cored and thinly sliced (1/4 inch)
Large pinch salt
Grated zest of 1 lemon
Juice of 1 lemon
1 cinnamon stick
1/2 teaspoon fennel seeds, lightly crushed
2 dried red chiles

Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F. Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char. Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.

Tomato Basil Dip

Tomato Basil Dip

1 C. softened cream cheese or yogurt cheese
1 C. sour cream or labneh (yogurt cheese)
2 tsp. extra virgin olive oil
4 cloves garlic, minced
1 heaping tsp. dried basil (or 3 heaping tsp. fresh basil leaf shreds)
2 heaping tsp. dried tomato powder
3 tsp. water
1/2 tsp. salt
2 heaping tsp. finely grated Parmesan or Romano cheese
1 tsp. lemon zest

Soften your cream cheese at room temperature so that it is easy to work with. Add your olive oil to a skillet over medium heat. .Add minced garlic to the skillet. Allow it to sauté for about 30 seconds. Add the dried basil for an additional 30 seconds. Add the tomato powder for 30 more seconds. (Fresh basil and rehydrated dried tomato can be added directly to the cream cheese.) . Add water to the skillet to hydrate the tomato and basil until it forms the consistency of a watery ketchup. Whip your room temperature cream cheese with a wire whip. Add oil, garlic, tomato, basil, and water mixture to cream cheese. Mix well. Add sour cream until your dip reaches the desired consistency. Add lemon zest, grated cheese, and salt. Adjust for salt. Garnish with grated cheese and fresh basil if available. Ideally, make this dip a day in advance to allow the flavors to blend. The flavors will be nice for about three days though the dip can last a few days longer.

Hamburger Special

Hamburger Special

2 lb. ground beef, or substitute 2 C. cooked whole wheat berries for one lb. the meat
1 medium chopped onion
1/4 C. vinegar
1/2 tsp. dry mustard
1/2 tsp. ground pepper
1 tsp. salt
1/2 C. catsup
1/2 tsp. brown sugar
1/2 tsp. garlic powder
1 can tomato paste (6 oz.)
1 can water

Brown beef with onion and drain fat. Add all the other ingredients and simmer for 30 minutes. Serve over hot rice and garnish with grated cheese, kidney beans, shredded lettuce or cabbage, diced celery, diced tomatoes, diced avocado, sour cream, and /or corn chips.