Turkey sandwich, chips, pickle, fruit
Steak, rice, beans, steamed broccoli
Chicken, salad, bread roll
Grain (farro, quinoa, couscous) with roasted things (Brussels sprouts, broccoli, potato, carrots, chicken), herbs, feta cheese (or something else salty), nuts, dried fruit, canned chickpeas or beans, olive oil, lemon juice

Roasted brussel sprouts
Italian pasta casserole
Kelly's big salad
Meat sauce and whole wheat pasta and vegetable
Chicken stir fry with brown rice or tofu
Chicken broccoli with brown rice
Chicken curry with vegetables and rice
Pork chop with shallots and vegetable (spinach and carrots)
Polish red cabbage with sausage
Kielbasa with starch and veggies
Sausage with bell peppers and onions
Broccolini with steak and (sweet or white) potatoes with romesco sauce

Meals that Keep

Meatloaf, mashed potatoes + veg. (Brussels sprouts)
Pulled pork with coleslaw
Pot roast
Lasagna https://recipes.isaaclyman.com/post/one-pot-lasagna-babish-recipe/
Shepherd's pie

Summer Weeknight Meals

Summer Weeknight Dinners | Recipes, Dinners and Easy Meal Ideas

Barbecue Chicken Pan Pizza Recipe | Rachael Ray

Chicken-Watermelon Tacos Recipe | Food Network Kitchen

Crispy Chicken Strips With Salad Recipe | Food Network Kitchen

Mediterranean Turkey Burgers Recipe | Food Network Kitchen

Capellini with Tomatoes and Basil Recipe | Ina Garten

Turkey Sausage and Broccoli Pasta Recipe | Food Network Kitchen

Greek Grilled Chicken with Green Beans Recipe | Food Network Kitchen

Asian Chicken Salad Recipe | Food Network Kitchen

Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing

Pork and Zucchini with Orzo Recipe | Food Network Kitchen

Thanksgiving/Christmas

Cranberry Sauce

Gravy (TBD)

Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

Carrots 3 (TBD)

Bistro Green Beans

Old-School Dinner Rolls

Bread Stuffing Outside the Bird

Orange Glazed Yams

Potato au Gratin or Scalloped Potatoes (TBD)

Good Eats Roast Turkey

Charlotte Russe

Pumpkin Pie

Appetizers

Salad

Pear Salad with Balsamic & Walnuts

Prep Time: 10 minutes

Serves 4

This quick & easy pear salad is one of our favorite winter salad recipes!

Ingredients

4 cups mixed salad greens

2 ripe pears, sliced

1 fennel bulb, sliced paper thin*

Lemon wedge

2 tablespoons dried cranberries

1 tablespoon chopped pecans

1 tablespoon chopped walnuts

1 tablespoon chopped hazelnuts, or more pecans or walnuts

⅓ cup shaved pecorino

Balsamic vinaigrette, (store bought, or a 50/50 mix of olive oil & balsamic vinegar)

Sea salt and freshly ground black pepper

Instructions

Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

Notes

*I like to use a mandolin slicer for this.

Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

Yields 6 servings

From Cooking Light

Ingredients

Vinaigrette:

1/2 cup canned whole-berry cranberry sauce

1/4 cup fresh orange juice (about 1 orange)

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 teaspoon sugar

1 teaspoon minced peeled fresh ginger

1/4 teaspoon salt

Salad:

18 Bibb lettuce leaves (about 2 heads)

2 cups sliced peeled pear (about 2 pears)

2 tablespoons fresh orange juice

1 cup (1/8-inch-thick) slices red onion, separated into rings

1/3 cup (2 ounces) crumbled blue cheese

2 tablespoons coarsely chopped walnuts, toasted

Directions

To prepare the vinaigrette, place the first 7 ingredients in a jar and shake.

To prepare the salad, divide the lettuce leaves evenly among 6 salad plates. Toss pear with 2 tablespoons orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 tablespoon cheese and 1 teaspoon walnuts. Drizzle each serving with about 2 1/2 tablespoons vinaigrette.

Fattoush (Lebanese Salad)

Ingredients:

1 head of romaine lettuce

Handful of Parsley

1 pita bread, toasted

1/2 lemon

1 or 2 tomatoes

2 Tbsp extra virgin olive oil

3/4 cup chopped, seedless cucumber

1/4 sweet onion

salt and pepper and sumac

Directions:

Wash the lettuce and cut into bite-size pieces.
Cut the pita bread into small pieces. Toast the pita bread at 400 degrees and let cool.
Chop the cucumber, pepper, tomato, sweet onion and parsley. Add to lettuce.
Squeeze half a lemon into salad and add the extra virgin olive oil.
Add salt and pepper to taste.
Add the Pita Croutons and toss the salad.

Soup

Chicken Noodle Soup 2

From https://www.inspiredtaste.net/37475/homemade-chicken-noodle-soup-recipe/

PREP 5mins

COOK 35mins

TOTAL 40mins

Makes 6 servings

You will love this homemade chicken noodle soup that skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup tastes incredible, satisfying, and classic. The significantly reduced cooking time makes this the best chicken noodle soup for a weeknight.

Ingredients

1 pound skinless, boneless chicken thighs (4 or 5 thighs)

5 ounces egg noodles (or pasta of choice, optional)

2 tablespoons butter, chicken fat or olive oil

1 large onion, chopped

2 large carrots, chopped

2 stalks celery, chopped (optional)

Heaped tablespoon minced garlic (4 cloves)

2 bay leaves

3 sprigs fresh thyme or use 1/2 teaspoon dried thyme

8 cups chicken stock or broth, low sodium or use homemade stock

Salt and pepper, to taste

1/4 cup fresh parsley, finely chopped

Water or more stock, as needed

Directions

Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

Classic Chicken Noodle Soup

6 servings

From Bon Appetit / Basically https://www.bonappetit.com/recipe/classic-chicken-noodle-soup

There are tons of shortcuts for chicken noodle soup, but this time we're not cutting corners—this is the long game! This version is about as classic (and as comforting) as they come, using a whole chicken—bones, skin, and all—to lend flavor and body to the broth. The key is to treat the breasts and legs differently: The breasts need to be pulled early so they don't overcook and dry out, whereas the legs require a long simmer to become incredibly tender. We used ditalini here, but feel free to use any small quick-cooking pasta you have! We wouldn’t be mad about orzo or ABCs either.

Ingredients

1 whole chicken (3–4-lb.)

4 tsp. kosher salt, plus more

2 medium onions

4 medium carrots

4 celery stalks, divided

2 heads of garlic

1 tbsp whole black peppercorns (not ground!)

1/2 small bunch dill, divided

6 oz. ditalini

Freshly ground black pepper

Steps

Season one 3–4-lb. chicken all over with 4 tsp salt.
Time to do some prep work: Cut 2 medium onions into quarters. (There's no need to remove the onion skins, which lend the broth a golden hue, but you can if you'd like.) Peel 4 medium carrots. Coarsely chop 2; set remaining 2 aside. Coarsely chop 2 celery stalks. Cut 2 heads of garlic in half crosswise.
Combine chicken, cut vegetables, 1 Tbsp. black peppercorns, and 2 dill sprigs in a large pot. Cover with 14 cups cold water and bring to a simmer over medium-high heat. Cook, reducing heat as needed to maintain a simmer and using a large spoon to skim off any foam that rises to surface of pot, until an instant-read thermometer inserted into thickest part of breast registers 155°, 20–25 minutes.
Using tongs, carefully lift whole chicken out of pot and transfer to a cutting board. Let rest until cool enough to handle.
Arrange chicken breast side up. Grab a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut through the joint to separate wing from breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get to the place where the joint meets the socket). Remove wing; repeat on the other side.
Cut through skin connecting 1 leg to carcass. Pull leg back until ball joint pops out of its socket; cut through the joint to separate the leg. Repeat on the other side.
Now for the breasts: Cut along left side of breastbone (which runs right down the center of the breast). Angling your knife, cut breast meat away from carcass. Repeat this process, cutting down along the right side of the breast bone for the remaining breast.
Pull off and discard any skin from legs and breasts (no need to discard skin of the wings). Return legs, wings, and what remains of the carcass to pot with vegetables. (You should now have only the chicken breasts remaining on your cutting board.)
Continue to simmer soup, occasionally skimming fat that rises to the top with large spoon, until reduced by an inch or two and very full-flavored, about 40 minutes.
While soup simmers, shred cooled chicken breasts with 2 forks into bite-sized pieces.
Thinly slice remaining 2 celery stalks crosswise. Cut remaining 2 medium carrots into ½" diagonal pieces. Finely chop enough dill to yield ¼ cup.
Transfer 2 chicken legs to cutting board to cool. Set a fine-mesh sieve over another large pot. Strain soup into second pot, discarding bones, carcass, wings, and vegetables.
Bring broth to a boil over medium-high heat. Add 6 oz. ditalini and stir once. Cook 5 minutes.
While ditalini cooks, shred meat off 2 chicken legs; discard bones.
Add shredded chicken and sliced carrots and celery to pot and cook until pasta is cooked through and vegetables are tender but not mushy, 4–5 minutes longer.
Remove pot from heat. Stir in dill. Season well with salt (it’s going to take a lot!) and pepper.
Divide soup among bowls. Top with more pepper.

Matzah Balls

Ingredients

2 eggs, separated

2 Tbsp veg oil

1 packet matzah ball mix

4 c broth or water

1/2 tsp kosher salt

1/2 tsp ground cumin

Salt, pepper, cumin to taste

Directions

Separate 2 eggs into a medium glass bowl.
With a fork, beat egg whites first, and then incorporate yolks: tilt the bowl to one side and "pull" whites up and beat until frothy.
Then break yolks and beat together until light yellow and bubbly.
Add vegetable oil and whip again until fully incorporated and bubbly.
Add packet of mix and stir just until combined.
Refrigerate for 15 minutes.
Combine broth or water, salt, and cumin in a 4-quart pot, bring to boil over medium-high heat.
Remove matzo ball mix from fridge, form into balls with hands, just under the size of ping-pong balls, about 8.
Drop into broth, cover, lower heat, and simmer for 20 minutes.
Uncover and add salt, pepper, or cumin to taste. Serve, and enjoy!

Spinach and White Bean Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 6 servings

Ingredients

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

Instructions

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.
Stir in baby spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.

Sides

Sauce, Topping

Cranberry Sauce

From Nancy Nissen and Bon Appetit, Nov'93

Makes 2-1/2 c

Can be made 3 days ahead and refrigerated.

Ingredients

1 c frozen cranberry juice cocktail concentrate, thawed

1/3 c sugar

1 12-oz package fresh or frozen cranberries, rinsed and drained

1/2 c dried cranberries (about 2 oz)

3 tbsp orange marmalade

2 tbsp fresh orange juice

2 tsp minced orange peel

1/4 tsp ground allspice

Directions

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to a boil over high heat, stirring until sugar dissolves.
Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes.
Remove from heat and stir in orange marmalade, orange juice, orange peel, and allspice. Cool completely. Cover. Chill until cold, about 2 hours.

Gravy

Romesco Sauce

From https://www.bonappetit.com/recipe/romesco-sauce

Ingredients

1 large roasted red bell pepper from a jar

1 garlic clove, smashed

1/2 cup slivered almonds, toasted

1/4 cup tomato purée

2 tablespoons chopped flat-leaf parsley

2 tablespoons Sherry vinegar

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 cup extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Directions

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.

Do Ahead: Romesco can be made 1 week ahead. Cover and chill.

Vinegar BBQ Sauce

Yields 2 1/2 cups

Ingredients

1 1/2 c cider vinegar

1/2 c ketchup

1/2 c water

1 tbsp sugar

1 tsp salt

1/4 tsp crushed red pepper

Instructions

Combine all ingredients. Place in airtight container. Refrigerate for several days. Shake. Pour over cooked/smoked pork.

Spinach pesto

(courtesies of yours truly)

Ingredients

garlic (6-8 cloves diced, 1 clove whole or lightly chopped)

spinach (fresh or frozen) (1 or 2 bunches...)

sun-dried tomatoes (optional, 1/4 cup)

parmesan cheese (approx. 2-4 tbsp)

pine nuts or walnuts(1/4-1/3 cup)

olive oil (a few tbsp for spinach sautee, 1/4 cup for blending)

salt (a decent amount, maybe 1/2 tsp)

pepper (guessing 1/4 tsp)

[food processor]

Directions

Lightly roast the nuts. Keep them warm if you can do this without burning them.
Drain/squeeze any liquid out of the spinach. Sautee with diced garlic and some olive oil. If you're using sundried tomatoes, sautee them in too. Don't worry about skimping on olive oil.
Throw sauteed spinach (and friends) and raw garlic in a food processor with 1/4 cup of olive oil and puree. It should be a fairly loose mixture. If not, add more oil and mix/blend.
Add parmesan, roasted nuts, salt, and pepper. If you're iffy about the salt and pepper quantities, you can always add more later. Blend this to the point where there are still little chunks of nut left. The cheese and nuts should make the sauce firm up a bit, to where it's the consistency you expect if you were to eat it.

Caramelized Onions

Makes about 1/2 cup

Recipe by Claire Saffitz, Bon Appetit

Learning how to properly caramelize onions is key. Once you've mastered the basic technique, you’ll use them for everything from French onion soup to onion dip to topping burgers. Here, we break down the process step by step.

Ingredients

2 large yellow onions, peeled (about 1 pound)

2 tablespoons unsalted butter

Kosher salt

Low-sodium chicken broth or water (for pan; optional)

Equipment

Large Saucepan: You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove. Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.

Steps

Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it (this will ensure that all slices separate when you cut the onion).
Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending at the root end). You’re going for slices that are 1/4"–1/8" thick.
Repeat same slicing procedure for remaining onion halves. It’s a lot of onion! But it will cook down quite a bit, so it’s best to start with a large quantity.
Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling.
Instead of dumping in all of the onions at once, which would fill the pot and make it hard to stir (which would then cause the ones on the bottom to cook faster), start by adding just a couple of large handfuls to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Stir in a few more handfuls of onion and repeat cooking and stirring process until you’ve added all the onions. Season with a pinch of salt.
Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes. This is the point of doneness for French onion soup! If you feel like onions are getting too brown around the edges or they’re sticking, reduce your heat a bit.
If you’re going for onions that are both softer and more caramelized (e.g. patty melt, onion dip), keep cooking, stirring on the regular, until onions are unmistakably golden brown, another 15–20 minutes. Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.
For extra-dark onions, (e.g. burger toppings), cook until they start to almost blacken around the edges and go slightly crisp, another 10–15 minutes. This requires constant attention so they don’t burn. No one said caramelized onions were quick!
Let onions cool in the saucepan, then use or transfer to an airtight container and chill. They will keep up to 1 week.

Real Sour Cream Onion Dip

Suzy Allman for The New York Times

Yield 6 servings

Time 15 minutes

Ingredients

1/3 cup neutral oil, like canola or grape seed

1 medium onion, minced, about 1/2 cup

Pinch salt

1/4 teaspoon sugar

1 cup sour cream

Preparation

Place oil in an 8-inch skillet, and turn heat to medium-high. When it's hot, a minute or two later, add onion, salt and sugar. Cook, shaking pan occasionally, until onion browns, about 10 minutes.
Pour onion and oil into a fine strainer; reserve oil in refrigerator for another use. Stir onion into sour cream. If time allows, cover and refrigerate for 24 hours. Serve with potato chips or raw vegetables.

Charoses

Serves: 5 people

Originally from Jewish Cookery, with notes/adjustments from Mom

Ingredients

1/2 c almonds

1/4 c walnuts

1 Tbsp sugar

1 c grated apple (1 apple)

1/2 tsp cinnamon

Wine

Directions

Chop all together or run through a food processor. Add enough wine to combine into a paste.

Dried Fruit Charoses

Ingredients

Apples, chopped (Granny Smith and Fuji)

Raisins (dark and golden)

Prunes

Dates

Cinnamon

Honey

Grape juice

Traditional Hummus

(Lebanese chickpea dip)

Ingredients

2 15.5 oz. cans of chickpeas, rinsed

2 garlic cloves, minced

4 tbsp. lemon juice, freshly squeezed

4 tbsp olive oil

3 tbsp. tahini

salt, to taste

Preparation

Boil the rinsed chickpeas for 20 minutes in lightly salted water to remove their canned taste and soften them up for processing. Drain the chickpeas and add into a large food processor along with the garlic, lemon juice, olive oil and salt. Pulse until you get that creamy consistency and check for seasoning. Finally, transfer into a bowl and mix in the tahini by hand; cover and chill in the refrigerator until ready to serve.
Spread the hummus in a shallow bowl and make a well in the center for the olive oil. For garnish, sprinkle cumin, Hungarian paprika or chopped flat leaf parsley and drizzle your fruitiest extra virgin olive oil into the well. Serve along side some warm pita bread and enjoy!!

Vegetables

Tzimmes and kneidel

From Laurie’s grandmother, based off Jewish Cookery

Ingredients

Tzimmes

2 bunches lb carrots, grated cubed

2 sweet potatoes, grated cubed diced

6 prunes

1 Tbsp salt

½ tsp pepper

1 tbsp cinnamon

1 tbsp sugar

½ c brown sugar

Kneidel

4 eggs

1 c water

Salt

Pepper

2 tbsp oil

¾ c cake meal (or more matzah meal)

¼ c matzah meal

Directions

Mix all tzimmes ingredients in pan. Cover with water. Bring to a boil. Lower heat to low. Simmer for 2h45m, checking periodically that there is sufficient liquid.
Beat eggs. Add kneidel ingredients to eggs. Whip in mixer until consistency of pancake mix (smooth).
Increase heat. Bring liquid in tzimmes to a rapid boil. Hollow out the center and pour in the kneidel. Boil 3 min.
Lower heat. Cook 30 min.

Roasted Butternut Squash

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves 4

Ingredients

1 butternut squash, peeled, seeds scooped, and cubed

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

Chopped parsley, optional, for garnish

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

Cabbage salad

http://www.joyofkosher.com/recipes/classic-red-cabbage-salad/

From Any

INGREDIENTS

4 cups freshly shredded red cabbage

1⁄2 cup thinly sliced onion

1⁄2 cup oil

1⁄4 cup white vinegar

1 1⁄2 teaspoons salt

1⁄2 teaspoon black pepper

PREPARATION

Combine oil, vinegar, salt, and pepper with the shredded red cabbage and sliced onion. Refrigerate until ready to serve

Waldorf coleslaw

From Isabelle

Ingredients

10 oz cabbage, sliced into shreds

1 tart apple, cut into strips

1 rib celery, sliced thinly (optional)

1/2 C walnuts, broken up

2 Tbsp. mayo

2 Tbsp. yogurt

1 tsp Dijon mustard (whole grain)

1 Tbsp. sugar

1 Tbsp. oil (olive)

1 Tbsp vinegar (apple cider)

Onion or scallion (optional)

salt

Directions

Combine cabbage, apple, celery, and walnuts. Mix up the remaining ingredients in a jar or bowl and pour over salad. Toss well and serve.

Roasted Brussels sprouts

From Ina Garten, Food Network, https://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2-1941953

Yields 6 servings

Ingredients

1.5 lb Brussels sprouts

3 tbsp olive oil

3/4 tsp salt

1/2 tsp black pepper

Balsamic vinegar (optional)

Directions

Preheat oven to 400°F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, vinegar, salt, and pepper. Pour them on a sheet pan and roast for 30-40 minutes, until crisp on the outside and tender on the inside. Flip the sprouts halfway through cooking. Once crip on the outside and tender on the inside, salt to taste and serve immediately.

Broccoli Pie

serves 4-6

From Mom

Ingredients

1 medium onion

3 tbsp butter

10 oz broccoli

mushrooms

2 tbsp flour

1/2 c milk room temp

2 tbsp sherry

1/2 c mayo

3 eggs beaten

salt and pepper to taste

2-3 tbsp grated cheese (swiss, grated cheddar)

paprika to taste

Directions

preheat 350
9" pie plate greased
sautee onion in butter 1 tbsp
cook broccoli (in onions)
mushrooms

saucepan low heat, melt butter 2 tbsp (or microwave)
stir in flour (until smooth)
slowly add milk (until smooth/even)
can microwave covered again ~30 sec
stir & repeat a couple times until thick

cool
blend in sherry, mayo, eggs
pour onion/broccoli into pan and mix
season with salt and pepper
pour into pie plate
sprinkle with cheese and paprika (cayennew)
bake 30 min, firm in center

Garlicky Broccolini

Serves 4

From Cooks Country

Ingredients

1/3 C. water

1/2 t. salt

2 bunches broccolini (approx. 1 lb.), trimmed*

2 T. olive oil

2 garlic cloves, minced

1/8 t. red pepper flakes (optional)

2 T. parmesan, grated

* Trimming broccolini: cut off the bottom 1/2 inch of the stems. Starting about 2 inches from the base of the stalk, use a paring knife to slice through any broccolini stems that are 1/2 inch thick or larger.

Directions

Steam Broccolini: Bring water and salt to boil in large skillet. Add broccolini and cook over medium-low heat, covered, until bright green and tender—about 5-7 minutes. Remove lid (turn up heat?) and cook until liquid evaporates—about 30-60 seconds.
Add Seasonings: Stir in oil, garlic, and pepper flakes and cook until fragrant, about 30 seconds. Transfer to platter and sprinkle with Parmesan. Serve.

Roasted Carrots

Recipe courtesy of Ina Garten

Total:40 min
Prep: 10 min
Cook: 20 min
Yield: 6 servings

Ingredients
12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Directions
Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.

Roasted Carrots 2

by SAMANTHA, Spend with Pennies

PREP TIME 10 minutes

COOK TIME 30 minutes

TOTAL TIME 40 minutes

SERVINGS 6 servings

Ingredients

2 pounds carrots washed, peeled and cut if large

2 tablespoons olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper plus additional to taste

chopped parsley for garnish, optional

Instructions

Preheat oven to 425°F and line a baking sheet pan with parchment paper (for easy clean-up).
Toss carrots with oil and seasoning.
Pour onto prepared baking sheet. Arrange carrots in a single layer.
Bake 18-20 minutes or until tender when pierced with a fork.
Serve warm, garnished with parsley if desired.

Recipe Notes

Young fresh carrots or baby carrots can be left whole and will require less time. If using store-bought larger carrots (even if you cut them) they may need an extra 10-15 minutes.
Larger carrots can be cut into 1 ½" chunks and may need a few minutes extra.
For a sweeter glazed carrot, add 1 tablespoon honey or brown sugar before cooking.

Cider-Glazed Carrots

From Nancy Nissen, originally from Cooking Light

Yield: 12 servings (2/3 c ea.)

To get a head start, boil the carrots a day ahead. Saute just before serving.

Ingredients

9 c (2-1/2 lb) julienned carrots (3" long)

1/4 c packed brown sugar

2 Tbsp butter

2 Tbsp cider vinegar

1/2 tsp dry mustard powder

1/2 tsp paprika

1/4 tsp salt

1/4 tsp celery seeds

1 Tbsp chopped fresh parsley

Directions

Place carrots in a large saucepan. Cover with water. Bring to a boil. Reduce heat and simmer about 1 minute, until tender. Drain.
In a large nonstick skillet, combine the rest of the ingredients except parsley. Heat on low, stirring frequently, until butter melts. Raise heat to high until mixture comes to a boil.
Reduce heat to medium. Add carrots. Cook stirring constantly about 3 minutes, until carrots are glazed and thoroughly heated.
Remove from heat. Sprinkle with chopped parsley. Toss to combine.

Bistro Green Beans

Serves 6 (double for a holiday meal)

By Julia Collin Davison

From Nancy Nissen

Ingredients

1-1/2 lb beans, trimmed

3 tbsp Olive oil

1-1/2 tbsp whole grain mustard

2 tsp red wine or Sherry vinegar

1/2 medium shallot, minced

1/2 clove garlic, minced or pressed

3/4 tsp fresh minced thyme leaves (less, if using dry)

1/4 tsp table salt

1/8 tsp ground black pepper

Directions

Bring 4 qt water to boil. Add ice in bowl and set aside. Cook until almost done, 2-3 min. Drain, then submerge in ice bath. Cool 5 min. Drain and dry.
Shake vinaigrette in jar. Chill overnight. Warm to room temperature for 1 hour.
Reheat in microwave until hot and steamy, 4-8 min. Add vinaigrette.

Green Bean Casserole

http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html

Ingredients

For the topping:

2 medium onions, thinly sliced

1/4 cup all-purpose flour

2 tablespoons panko bread crumbs

1 teaspoon kosher salt

Nonstick cooking spray

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided

1 pound fresh green beans, rinsed, trimmed and halved

2 tablespoons unsalted butter

12 ounces mushrooms, trimmed and cut into 1/2-inch pieces

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

1/4 teaspoon freshly ground nutmeg

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Lubyee Bi Zet (Lebanese Green Beans)

Ingredients:

1 kilogram of lubie (green beans)

3 big onions

1 big can of diced tomatoes

10 cloves of garlic

6 tablespoons of olive oil

Salt to taste

Pepper to taste

3 full tablespoons of tomato paste

Preparation:

Wash the green beans and remove each end.
Split in half.
Slice the onion into ¼ inch slices.
Slice the garlic in half.
Open the can of tomato and tomato paste.

Place the pot into a medium/high heat with olive oil and start sautéing the green beans tossing from time to time. Once the green beans start to change into a light green color add the onion and the garlic tossing once every 5 minutes until the onions start to get translucent. Then add the can of tomato and the tomato paste. Then lower the heat cover and let it simmer.

Borsch

This is a vegetarian recipe that beef can be added to.

Ingredients

2/3 medium-sized cabbage

2 medium sized beets (2” ones)

1 carrot

1 potato, not too big

1 stick celery

green peas (frozen or canned), but we sometimes use shelled soybeans.

tomato paste (1/2 a small can)

salt, chili paste (yep), lemon juice (preferably fresh), sugar

optional: cube of beef broth*

fresh dill and sour cream for serving

Directions

Peel beets and cut into “straw” (thinnish slices, about 1in long, like the precut carrots you see in the supermarket). Sautee, covered, over low flame with a dash of olive oil. If beets don’t taste sweet enough, add a dash of sugar. Sautee until soft, about 10 min.
While beets are cooking, cut celery, potato, carrot into small cubes; boil in pot filled about 2/3 with water (to leave room for other ingredients) over low flame. Add beef broth cube if you so choose.
Add beets to pot with other veggies; also add tomato paste (it’ll eventually break up and not stay in a lump).
While everything cooks, slice cabbage thinly (just start chopping the whole mass, don’t peel into leaves, it’ll take too long). When carrots/potatoes etc are almost done, add cabbage and peas (if using frozen ones; canned ones should be added when soup is done). Wait for soup to boil, let boil for a few minutes more.
Add salt, chili paste (usually ½ teaspoon to a pot, depending on how potent it is) to taste. Add lemon juice (start with one teaspoon), and add sugar in small increments to balance out taste of lemon. The trick is to find the balance between salty-spicy-sweet, but trust your taste buds.
Serve with a dollop of sour cream, some chopped dill and, if you’re not having company, some crushed garlic.

*You can use Russian-style canned beef to add flavor/protein; you’ll find the cans in Russian stores, it’ll be called something like “roast beef with gravy” and have a babushka on the label, or possibly a cow. Add some of this to taste. The beef can be frozen to be added to future soups or to pasta sauces, for example.

Basil Garlic Stir-Fry Thai Eggplant Recipe

https://dobbernationloves.com/food-drink/thai-eggplant-recipe/

Prep Time 45 mins 55 mins

Cook Time 10 mins 30 mins

Total Time 55 mins

Ingredients

2 lb Chinese or Japanese Eggplant

Kosher Salt

1 tbsp Cornstarch

2 tbsp Vegetable Oil

1 tbsp Sesame Oil

10 Garlic Cloves minced

2 tsp Fresh Ginger grated

1 tsp Soy Sauce

1 tsp Maggi Sauce

1 tsp Oyster Sauce

1 tsp Fish Sauce

1 cup Thai Basil Leaves

1 Thai red chili sliced

1 Scallion sliced

Instructions

Slice Japanese eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise.
Put the eggplant in a colander in the sink or over a bowl, toss with approximately tablespoon of salt, and set aside to drain for about 45 minutes.
Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl.
Sprinkle the cornstarch over the eggplant and toss to coat. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.
Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.
Add the Thai basil leaves, red chili, soy sauce, Maggi sauce, oyster sauce and fish sauce then toss to combine, about 1 minute.
Serve topped with the sliced scallion.

Stuffed eggplant

Ingredients

tomato sauce

eggplant

2 c. bread crumbs

1 c. parmesan cheese (freshly grated)

2 cloves garlic, crushed or diced

1/2 c. fresh parsley

6 tbsp. olive oil

salt

Directions

(Optional) Cut eggplants in half lengthwise. Salt well. Place in a dish with another on top with weight above. Allow juices to press out for about 20 minutes.
Preheat the oven to 400°F.
Cut eggplants in half lengthwise if not done above. Cut slits in eggplants lengthwise through skin side, but not all the way through, 1/2 inch apart.
Stuff slits with bread crumb mixture. Place eggplants in baking pan. Drizzle with rest of oil. Bake at 400°F for 35 min.
Place eggplants in tomato sauce and simmer medium-low covered for 10 minutes.

Pasta

Lemon ricotta gnocchi with truffle and brown butter sage sauce

Jason McKinney https://www.truffleshufflesf.com/blogs/truffle-shuffle-blog/lemon-ricotta-gnocchi-with-truffle-and-brown-butter-sage-sauce

INGREDIENTS

(*Please keep refrigerated before class)

12 oz Ricotta*

3 ea Egg Yolks*

1 oz Parmesan Cheese*

3 oz Butter*

8-10 Sage Leaves*

1 ea Lemon

1 cup 00 Flour (Reserve ¼ cup Flour)

1 packet Balinese Truffle Salt

1 jar Truffle Carpaccio

DIRECTIONS

NIGHT BEFORE THE CLASS

Line a strainer with a paper towel/tea towel.
Add the ricotta on top and place in a strainer, place over a bowl, and drain overnight in the refrigerator.

PREP DURING CLASS

Put a pot of water, filled about 1 inch from the top, on the stove to boil.
In a bowl, mix the drained ricotta, egg yolks, grated parmesan, zest of 1 lemon, and a pinch of Balinese Truffle Salt.
Reserve ¼ cup of 00 flour, set to the side (this will be our “bench flour”).
Slowly incorporate the 3/4c flour into the mixture until the texture resembles play doh.
Lightly dust the work surface, hands, and sheet tray lined with wax paper or foil with bench flour.
Transfer dough from bowl to dusted work surface, and form into a disc.
Cut the dough disc into 6 even wedges. Roll each wedge into a rope ¾” thick.
Use a knife or bench scraper to cut knuckle sized pieces.
Transfer cut gnocchi onto prepared sheet tray. Roll and cut the remainder of the dough to resemble little pillows.

HOW TO COOK

Melt butter until golden brown in a shallow pan. Add sage leaves and a pinch of Balinese Truffle Salt.
Add a pinch of salt to the large pot of boiling water and blanch the gnocchi for about 1 minute, or until all gnocchi are floating.
Remove gnocchi with a slotted spoon, and place into the large pan with the brown butter sage sauce.
Toss gnocchi and brown butter sauce with the Truffle Carpaccio and fresh lemon juice.
Plate attractively with the sage leaves. If desired, sprinkle lightly with Balinese Truffle Salt.
Serve immediately and enjoy!

Quick Gnocchi

By: Sandy Metzler

http://allrecipes.com/recipe/quick-gnocchi/

Original Recipe Yield 2 servings

Ingredients

· 1 cup dry potato flakes

· 1 cup boiling water

· 1 egg, beaten

· 1 teaspoon salt

· 1/8 teaspoon ground black pepper

· 1 1/2 cups all-purpose flour

Directions

Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

Saucy Tahini Noodles with Honey'd Sweet Potatoes

Original: https://www.halfbakedharvest.com/tahini-noodles/

Author: Tieghan Gerard

Prep Time 10 MINUTES

Cook Time 20 MINUTES

Total Time 30 MINUTES

Servings: 6

Ingredients

2 small sweet potatoes, sliced into 1/4 inch rounds (or sweet potato fries)

2 tablespoons extra virgin olive oil

1 tablespoon honey (optional)

Skip: crushed red pepper flakes

kosher salt

8 ounces rice noodles or long cut pasta

1/2 cup tahini

maybe half of: 1/2 cup low sodium soy sauce or tamari

maybe a little more of: 2 tablespoons toasted sesame oil

2 tablespoons honey

skip: 1 tablespoon chili paste (I use sambal oelek)

2 inches fresh ginger, grated

2 cloves garlic, minced or grated

juice from 1 lime

1/4 cup fresh basil, chopped (optional)

1/4 cup fresh cilantro, chopped

1 bunch Tuscan kale, spinach, or bok choy, chopped

scallions, sliced cucumbers, and toasted sesame seeds, for serving

tofu

Instructions

Preheat the oven to 425 degrees F. On a rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, honey, crushed red pepper flakes, and a pinch each of salt and pepper. Arrange in an even layer. Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking, until the potatoes are caramelized. During the last 5 minutes of cooking, add the greens to the sheet pan and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Cook until wilted.
Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package directions.
Combine in a food processor the tahini, soy sauce, sesame oil, honey, chili paste, ginger, garlic, and 1/4 cup water. Pulse until combined and smooth, adding additional water as needed to thin the sauce. Pour the sauce over the hot noodles. Add the lime juice, basil, and cilantro, tossing to combine.
Divide the noodles between bowls. Top with sweet potatoes and greens. Sprinkle on sesame seeds and finish with cucumbers. Enjoy warm or at room temp.

Bread

Bread Stuffing Outside the Bird

By Meredith Butcher

Serves 10-12

Ingredients

1 24-oz loaf hearty white sandwich bread, cut into 1/2" pieces (about 16 12 c)

8 tbsp (1 stick) unsalted butter

2 onions, chopped fine

3 celery ribs, chopped fine

4 medium garlic cloves , minced or pressed through garlic press (about 4 tsp)

1-1/2 tsp dried sage

1-1/2 tsp dried thyme

4 c low-sodium chicken broth

1 tbsp soy sauce

4 large eggs

1-1/2 c half-and-half

1/4 c chopped fresh parsley leaves

1 tsp table salt

1-1/2 tsp ground black pepper

Directions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Arrange bread in single layer on 2 baking sheets. Bake until golden, about 30 minutes, stirring bread and switching and rotating sheets halfway through baking. Let cool.
Melt 4 tbsp butter in large skillet over medium heat. Cook onions and celery until golden, about 10 minutes. Stir in garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in broth and soy sauce and simmer until slightly thickened and vegetables are tender, about 10 minutes. Remove from heat and let cool 5 minutes.
Whisk eggs, half-and-half, parsley, salt, and pepper in large bowl. Slowly whisk in warm onion mixture until incorporated. Fold in toasted bread and let sit, tossing occasionally, until bread is saturated, about 20 minutes.
Transfer stuffing to greased 13x9 pan. Melt remaining butter and drizzle evenly over stuffing. Bake on lower-middle rack until top is crisp, about 50 minutes. Let cool 15 minutes. Serve.

Old-School Dinner Rolls

SERVINGS: MAKES 12 LARGE OR 20 SMALL DINNER ROLLS

TIME: 2 1/2 HOURS

SOURCE: ADAPTED VALLERY LOMAS, LIFE IS WHAT YOU BAKE IT

Smitten Kitchen https://smittenkitchen.com/2021/10/old-school-dinner-rolls/

Ingredients

1 cup (235 grams) warm water

2 tablespoons (30 grams) unsalted butter, cold is fine, diced small, plus 3 tablespoons (45 grams) salted or unsalted, melted

1/4 cup (50 grams) granulated sugar

1 large egg

1 1/2 teaspoons kosher salt (I used Diamond brand; use half of another)

1 1/4-ounce (2 1/4 teaspoons or 7 grams) packet instant yeast

3 1/2 cups (455 grams) all-purpose flour

Oil, for the bowl

Flaky sea salt, for sprinkling (optional)

Directions

In the bowl of a stand mixer, whisk together the warm water, 2 tablespoons diced butter, granulated sugar, the egg, kosher salt, and yeast. Attach the dough hook and add the flour. Knead on low speed until all of the ingredients come together, about 2 minutes. Increase the speed to medium and continue to knead until the dough starts to pull away from the side of the bowl, 8 minutes. (It’s too soft to form a ball around the hook, and that’s okay.)
Lightly oil a large bowl and transfer the dough to it. The dough will be very sticky. Cover the bowl with plastic wrap or a clean dish towel and let rise until the dough doubles in size, about 1 to 2 hours. [It took 1 1/2 hours in my kitchen each time.]

[Do ahead: These first two steps can be done up to 24 hours in advance. Transfer the bowl of dough, covered, to the refrigerator at this point. The cold air slows the rising process, leading to a richer flavor. When ready to bake, remove the dough from the fridge and continue the recipe from here.]

Melt the remaining 3 tablespoons butter [salted butter is great here] and set aside. Scoop the dough onto a well-floured counter, and use floured hands to pat the dough into a 12×9-inch rectangle. Cut the dough into 24 (6×4 rows), 20 (5×4 rows, as shown here) or even 12 rolls (4×3 rows), depending on your final use for them. Shape each square into a round.
Dip both sides of each round lightly in melted butter. “You want a thin coat, not a total dunk,” Lomas explains. (To do this, Lomas’s mother melts the butter in a small saucepan, then tilts it so the butter puddles on one side, then dips the circle of dough in the other side, where there was just a coating of buttery residue.) You should have a little butter leftover; save it.
After dipping, transfer rounds to a 9×13-inch (quarter-sheet) baking sheet, lining the rolls up with room to expand. Use a light hand; the dough doesn’t like to be touched.
Let the dough rise again until the rolls are puffed up and springy, about 50 minutes to 1 hour. Heat oven to 400°F. Bake until the tops are golden brown, 10 to 14 minutes. Remove from the oven and brush immediately with remaining melted butter. If you used unsalted butter, sprinkle the tops with a few pinches of flaky salt. (Skip if you used salted butter.)
Eat right away or rewarm before serving. These rolls keep best in the freezer, if you’re saving them for future.

Rice

Instant Pot Long-Grain Brown Rice

From https://www.pressurecookrecipes.com/instant-pot-brown-rice/

Use option 2.

Option 1 (too dry?)

Add 1:1 ratio of water:rice. Close lid. Verify pressure release is closed.
"Manual" (ensure "High" is lit, or press "Manual" again). "+" until "15" is displayed.
After pressure cooking is complete, set timer for 5 minutes.
Vent, open lid, fluff. If slightly wet, edit this recipe (increase duration) or allow to vent longer with lid off.

Option 2 (results...)

1:1.5 rice: water, 20 min at pressure, 0 min naturally venting

Polow (Persian Rice with Pistachios and Dill)

http://www.epicurious.com/recipes/food/views/-em-Polow-em-Persian-Rice-with-Pistachios-and-Dill-352469

Ingredients

3 cups basmati rice (1 1/4 pounds)

3 tablespoons salt

1/2 teaspoon saffron threads, crumbled

1/2 cup plain yogurt

1 tablespoon unsalted butter

2/3 cup fresh dill, chopped

1 cup shelled natural pistachios (about 5 ounces), coarsely chopped

Special equipment: 6-quart wide, heavy pot, preferably nonstick; parchment paper

Preparation

Using lid of pot as guide, trace circle on parchment paper and cut out. Set aside.
In large bowl, rinse rice in several changes of cold water until water runs clear. Drain well.
In pot over moderately high heat, combine 4 quarts cold water, rice, and salt. Bring to boil, then reduce heat to moderate and boil, uncovered, 5 minutes. Drain well.
In small bowl, stir together 1/4 cup warm water and saffron until dissolved.
Transfer 1 cup cooked rice to medium bowl and stir in yogurt and 1 tablespoon saffron water (reserve remaining saffron water).
In cleaned pot over moderately low heat, melt butter. Add rice–yogurt mixture, smoothing into flat layer. Top with 1/2 of remaining rice. Sprinkle with 1/2 of dill and pistachios and top with 1/2 of remaining rice, mounding loosely. Sprinkle with remaining dill and pistachios and top with remaining rice, mounding loosely into pyramid. Using round handle of wooden spoon, make 5 or 6 holes in rice to bottom of pot and pour in remaining saffron water.
Cover rice with prepared parchment paper round then with lid and steam, undisturbed, until tender and crust forms on bottom, 15 to 20 minutes.
Spoon loose rice onto platter without disturbing bottom crust. Dip bottom of pan into large bowl of cold water 30 seconds to loosen crust. Using spatula or wooden spoon, lift crust and transfer atop rice.

Potato

Orange Glazed Yams

Make a triple recipe for holidays

Ingredients

1 40-oz can yams, drained, or 3 large fresh yams, cooked, peeled, and cut into chunks

1/4 c firmly packed brown sugar

1/4 c sugar

1 tbsp cornstarch

1/8 tsp salt

1 c fresh orange juice

1 tsp grated orange peel

2 tbsp (1/4 stick) butter

Pecan halves (optional)

Directions

Arrange yams in 1-1/2 qt baking dish. Combine sugars, cornstarch, and salt in 4 c measure. Stir in orange juice and peel. Cook on High 2 minutes. Whisk through several times. Continue cooking on High for 2 more minutes. Add butter, stirring until melted. Pour sauce over yams. Cook on High until heated through, about 3 minutes.

Alternative (no microwave)

Place yams in a large pot with cold water. Bring to a low boil. Simmer until cooked.
While yams are cooking, combine sugars, cornstarch, and salt.
Peel yams. Cut into 1/4" rounds. Set aside ends for a different meal. Arrange rounds in a 9x13 glass baking dish.
Melt butter. Combine sugar mixture, orange juice, and butter. Pour over yams. <Can store overnight.>
<Allow cold glass dish to warm to room temperature.> If desired, top with pecan halves. Bake at 325-350 degrees for 45-60 minutes.

Potato au Gratin or Scalloped Potatoes

From Nancy Nissen

Baked Potato

Recipe courtesy of Alton Brown, https://www.foodnetwork.com/recipes/alton-brown/the-baked-potato-recipe1-1908821

Level: Easy

Total: 1 hr 10 min

Prep: 10 min

Cook: 1 hr

Yield: 1 potato per person

Ingredients

1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)

Canola oil to coat

Kosher salt

Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions

Directions

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

Note: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Mashed Potatoes

From Bon Appetit https://www.bonappetit.com/recipe/ultra-creamy-mashed-potatoes

8 servings

Ingredients

4 lb medium Yukon Gold potatoes, scrubbed

4 tsp kosher salt, plus more

1-1/2 c whole milk

1/2 c heavy cream

1 head of garlic, halved crosswise

3 sprigs rosemary

1 c (2 sticks) unsalted butter, room temperature, cut into pieces

Freshly ground black pepper

Directions

Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. Kosher salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes 1/2-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
Serve mashed potatoes topped with a few grinds of pepper.

Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.

Fork-Mashed Potatoes with Herbs

Recipe courtesy of Cooks Illustrated

Serves 4

Total time: 45 minutes

Ingredients

1.5 lb baby potatoes, unpeeled

Table salt for cooking potatoes

1 clove garlic, peeled

2 sprigs fresh thyme

2 tbsp unsalted butter, quartered

2 tbsp extra-virgin olive oil

2 tbsp fresh parsley, minced

Directions

Place potatoes, 1 tsp salt, garlic, and thyme in medium saucepan. Add cold water to cover potatoes by 1 inch. Bring to a boil over high heat. Lower heat to a steady simmer and cook until a paring knife meets no resistance when inserted into largest potato, about 20-25 minutes. Drain potatoes. Discard garlic and thyme. Return potatoes to saucepan.
Use large fork or wooden spoon to break potatoes into roughly 1/2 inch chunks. Add butter, oil, and parsley. Toss to combine. Season with salt and pepper to taste.

Mashed potatoes

From Complete America's Test Kitchen TV Show Cookbook 2001-2012, and How to Cook Everything

Yields 4 servings

Ingredients

2 lb Russet potatoes (~4 medium), scrubbed

1/2-1 stick (4-8 tbsp) butter, unsalted and melted

1 c half-and-half (warmed?) or whole milk

Garlic to taste, minced

1.5 tsp salt

Black pepper

Directions

Place the potatoes in a large saucepan and add cold water to cover by 1". Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the potatoes are just tender when pricked with a fork, 20 to 30 minutes. Drain the potatoes.
Set a ricer or food mill over the now-empty saucepan. Using a potholder (to hold the potatoes) and a paring knife, peel the skins from the potatoes. Working in batches, cut the peeled potatoes into large chunks and press or mill into the saucepan.
Stir in the butter until incorporated. Gently whisk in the half-and-half, and season with the salt and pepper to taste. Serve.

Instant Mashed Potatoes

2 servings

Ingredients

2/3 cup water

1/4 teaspoon salt

1 tablespoon butter

1/4 cup milk

2/3 cup flakes

Directions

Combine water, salt and butter, bring to boil, then remove from heat.
Then add cold milk, and stir in potato flakes, but don't whip.

Latkes

YIELD: About 3 dozen
TIME: 45 minutes
Andrew Scrivani for The New York Times

Ingredients
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour (or 1/4 c potato starch)
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying

Directions
Using a food processor with a coarse grating disc, grate the potatoes and onion. (Mandolin with coarse grater is way too coarse.) Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

Latkes 2

Originally from Jewish Cookery, with notes/adjustment from Mom

Serves 4-6

Ingredients

6 medium potatoes

1 medium to small onion

2 eggs

2 Tbsp matzah meal or flour

1 tsp salt

Dash of pepper

Veg shortening, oil, or rendered chicken fat for deep frying

Directions

Pare and grate potatoes in a mixing bowl. Squeeze out liquid. Peel and grate onion into potatoes. Add eggs, flour, and salt, and stir to make a smooth batter that will drop heavily from the spoon. Heap the shortening in a heavy frying pan using enough to cover the pancakes amply. Drop the batter from a spoon into the hot shortening, making pancakes 3 inches in diameter. Fry over moderate heat until brown on the underside, turn to brown. Lift out and drain off excess fat on paper towel. Pancakes fried in deep fat should be puffed and crip.

Variation 1: Preheat oven to 450°F. Place mixture in greased shallow baking pan (8" x 12" cookie pan). Lower oven to 400°F (or 375°F if too browned in first attempt) and bake for 45 minutes or until nicely browned. Cut into squares and serve hot.

Variation 2: Add 1/2 c well chopped greben to grated potato batter. Substitute fine matzah meal for flour and fry as in basic recipe.

Variation 3: Turn either base recipe or Variation 2 into well-greased small muffin pan and bake 45 minutes at 350°F.

Potato Kugel

YIELD: Bunch
TIME: 1 hour, 30 minutes
From Austin

Ingredients

8 potatoes, washed and peeled

2 onions, peeled and diced

4 eggs, beat

Olive oil

Salt

Pepper

Directions

Preheat oven to 350°F. In food processor, grate potatoes.
Saute onions in oil in pan until caramelized. Fold onions into potatoes.
Fold salt, pepper, eggs, and oil into potatoes.
Grease 9x13 jelly roll pan. Pour potato mixture into pan. Bake for 1.5-2 hours, until springy to the touch and golden on top.

Matzah

Apple-Matzoh Kugel

Lara Ferroni

https://www.epicurious.com/recipes/food/views/apple-matzoh-kugel-104862

YIELD 12 servings

INGREDIENTS

4 large apples, Granny Smith or any tart apple, cored and cut into medium dice

1/2 cup light brown sugar

1/4 cup orange juice

6 plain matzohs

8 eggs

1 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups sugar

1/2 cup (8 tablespoons) butter or margarine, melted

1 cup golden raisins

1 cup dried apricots, medium, chopped

4 tablespoons butter or margarine, cut into small pieces, for casserole topping

PREPARATION

Preheat the oven to 350°F.
Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

Cook's Tip:

The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.

Matzah Farfel and Broccoli Kugel

https://gourmania.com/recipe/matzah-farfel-and-broccoli-kugel/

Yields 12 servings

This scrumptious kugel serves a large crowd, making it perfect for Passover entertaining. For a vegetarian version, you can use pareve chicken soup mix dissolved in hot water, or just use some water plus a little salt, pepper and garlic powder.

Ingredients

4 cups matzah farfel

3 cups vegetable or chicken broth

3 cups frozen chopped broccoli, thawed and well-drained

2 tablespoons olive oil

2 medium onions, chopped

1 red or yellow bell pepper, chopped

2 cups sliced mushrooms

2 cloves garlic, minced (optional)

1/2 cup chopped fresh parsley (or 1 tablespoon dried)

1 1/2 teaspoons salt (or to taste)

1/2 teaspoon black pepper

5 eggs

Paprika for garnish

Directions

Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with cooking spray.
In a large bowl, combine the matzah farfel with the broth. Let stand for 10 minutes or until the liquid has been absorbed.
Pat the broccoli with paper towels to remove excess moisture. Add to farfel.
Heat the oil in a large skillet on medium heat. Add the onions, bell pepper, mushrooms and garlic (if using). Sauté until tender, about 10 minutes. Cool slightly.
Add the cooked vegetables, parsley, salt and pepper to the farfel/broccoli mixture. Add eggs one at a time and mix well.
Spread the mixture evenly in the prepared baking dish and sprinkle with paprika.
Bake uncovered for 45 to 55 minutes. When done, the kugel will be golden and crusty.

Note: Keeps up to 3 days in the refrigerator. Freezes and reheats well.

Variations

Instead of broccoli, substitute cauliflower florets. For an elegant twist, use a mixture of mushrooms (e.g., Cremini, Shiitake, Portobello).
Farfel Kugelettes: Fill sprayed muffin pans three-quarters full. Bake at 375°F about 25 to 30 minutes, until golden. Great for a crowd.

Farro with Mushrooms and Thyme

Yield: 4

Ingredients:

1 c whole farro

salt and pepper

2 tbsp olive oil

8 oz cremini mushrooms, trimmed and chopped coarse

1 shallot, minced

1 tsp fresh thyme, minced

2 tbsp dry sherry

2 tbsp fresh parsley, minced

1 tsp sherry vinegar

Directions:

Bring 4 qt water to boil in Dutch oven. Add farro and 1 tbsp salt and cook until tender, 15 to 20 minutes. Drain farro, transfer to large bowl, and cover to keep warm.
Meanwhile, heat oil in 12" skillet over medium-high heat until shimmering. Add mushrooms, shallot, thyme, and 1/4 tsp salt and cook, stirring frequently, until moisture has evaporated and vegetables start to brown, 5 to 8 minutes. Stir in sherry and cook, scraping up any browned bits, until pan is almost dry, 1 to 2 minutes.
Add farro and cook, stirring constantly, until heated through, about 1 minute. Off heat, stir in parsley and vinegar. Season with salt and pepper to taste, and serve.

Corn

Easy Corn on the Cob

In glass bowl, add corn and a bit of water. Cover tightly with plastic wrap. Microwave for 3 minutes per ear, flipping halfway through.

Corn Muffins (high altitude)

Ingredients:

2 c (10 oz) unbleached all-purpose flour

1-1/4 c (5 oz) fine stone-ground yellow cornmeal

1-1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 large eggs

3/4 c (5-1/4 oz) sugar

8 tbsp (1 stick) unsalted butter, melted and cooled slightly

3/4 c sour cream

1/2 c milk

Directions

Adjust an oven rack to the middle position and heat the oven to 420 degrees. Grease a standard 12-cup muffin tin and set aside.
Whisk the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside.
Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogeneous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined.
Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not overmix. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter evenly among the muffin cups, dropping it to form mounds. Do not level or flatten the surface of the mounds.
Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 16 minutes, rotating the muffin tin from front to back halfway through the baking time. Cool the muffins in the tin 5 minutes; invert the muffins onto a wire rack, stand the muffins upright, cool 5 minutes longer, and serve warm.

Corn Muffins

Ingredients:

2 c (10 oz) unbleached all-purpose flour

1 c (5 oz) fine stone-ground yellow cornmeal

1-1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 c (5-1/4 oz) sugar

8 tbsp (1 stick) unsalted butter, melted and cooled slightly

3/4 c sour cream

1/2 c milk

Directions

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a standard 12-cup muffin tin and set aside.
Whisk the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogeneous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not overmix. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter evenly among the muffin cups, dropping it to form mounds. DO not level or flatten the surface of the mounds.
Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 18 minutes, rotating the muffin tin from front to back halfway through the baking time. Cool the muffins in the tin 5 minutes; invert the muffins onto a wire rack, stand the muffins upright, cool 5 minutes longer, and serve warm.

Polenta

Ingredients

2 tablespoons olive oil, plus extra for grilling or sauteing if desired

3/4 cup finely chopped red onion

2 cloves garlic, finely minced

1 quart chicken stock or broth

1 cup (5 3/4 oz) coarse ground cornmeal

3 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 ounces Parmesan, grated

Directions

Preheat oven to 350 degrees F.
In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and saute until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

Main

Vegetarian

Pasta Primavera

Fusion of Kenji and https://www.thekitchn.com/how-to-make-one-pot-pasta-primavera-256072

Consider halving the recipe next time

Serves: 6-8

Ingredients

8 tbsp Butter

1 Shallot, minced

2 cloves Garlic, minced

3 oz pine nuts

Peas, 2 bell peppers, 1 bunch asparagus, 1 zucchini chopped to bite-sized

3-5 oz Shredded carrot, added to above veggies

1 box Shapely pasta (e.g. fusili)

4-6 oz whole milk or creme fraiche

Lots of parmesan cheese, finely grated

Handful of Basil, chopped

Dash of lemon juice

Zest of 1/2 lemon

Cherry or grape tomatoes, halved (optional)

Baked chicken breasts, cubed (optional)

Black pepper (optional)

Directions

Heavily salt a pot of water. Bring to a boil. Add pasta. 2 minutes before pasta is cooked, add veggies (peas, zuc, asp, peppers, carrots). FInish cooking pasta until al dente.
Simultaneously, in a large wok or pan, melt butter on medium-low heat. Add garlic, shallot, pine nuts. Soften on low or medium-low.
Add pasta and veggies to sauce, allowing some pasta water clinging to things to go into the pan. Add cheese, milk, basil, lemon juice, zest. Turn heat to high and mix until liquid has mostly evaporated and sauce emulsifies and coats everything.
Serve. Top with chicken, tomatoes, and pepper as desired.

Easy Broccoli Mushroom Frittata

https://www.mashupmom.com/easy-broccoli-mushroom-frittata-low-carb-gluten-free/

This easy broccoli mushroom frittata works equally well for either a Sunday brunch or Meatless Monday dinner. This vegetarian frittata is naturally low carb and gluten free.

Ingredients

2 Tbsp olive oil

2 Tbsp diced yellow onion (Use more! Or mince a shallot instead.)

8 oz white or baby bella mushrooms, stems removed, caps cut in half then sliced thinly

Sea salt, to taste

Black pepper, to taste

2 4 cloves garlic, minced

2 cups fresh broccoli florets, chopped quite small

8 eggs

1/2 cup whole milk

1 Tbsp Dijon mustard

1 tsp dried thyme (1 Tbsp fresh)

1/2 tsp crushed red pepper (cut down to 1/4 tsp if you are very sensitive to heat)

1 cup shredded cheddar

Directions

Preheat oven to 400 degrees. Heat olive oil in a 12″ cast iron or steel skillet over medium heat until shimmering, then add onion and mushrooms and season with salt & pepper. Saute for 3 minutes, stirring occasionally, then add in garlic and broccoli and continue sauteing and stirring occasionally until broccoli is bright green and crisp-tender, about 4-5 minutes.
While vegetables are sauteing, whisk together mustard with a little milk in a large bowl. Then whisk in the rest of the milk along with the eggs, thyme, and red pepper until well blended & frothy. Pour the egg mixture into the skillet on top of the veggies and continue cooking over medium heat just until the edges start to set (about 4 minutes).
Turn off the heat on the burner and top your eggs evenly with the shredded cheddar, then move the skillet into the oven and bake at 400 degrees for 15 minutes, or until frittata is set.
(Skip this step: Broil for another two minutes to brown.)
Let your frittata sit for five minutes before slicing.

Mixed Roasted Vegetables and Pasta (Casserole)

Betty Crocker

Yield: serves 6

Prep time: 25 min

Total time: 1 hr 10 min

Ingredients

1 medium green or yellow bell pepper, cut into 1" pieces

1 medium red bell pepper, cut into 1" pieces

1 medium onion, cut into 8 wedges and separated

2 medium zucchini, cut into 1" pieces

8 oz whole mushrooms

1/3 c chopped fresh or 2 tbsp dried basil leaves

3 tbsp olive or vegetable oil

2 tbsp red wine vinegar

2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

2 c uncooked cavatappi or gemelli pasta

2 medium tomatoes, seeded and cut into 1/2" pieces

8 oz (2 c) shredded Italian-style four-cheese blend

Corey idea: saute garlic in olive oil. Add to roasted vegetables in step 5 with cooked pasta.

Method

Heat oven to 450°F.
In a 15x10x1-in pan or shallow 3-qt casserole, place bell peppers, onion, zucchini, and mushrooms. Sprinkle evenly with basil. (Kelly mod) Add tomatoes now, too.
In small bowl, mix oil, vinegar, Italian seasoning, salt, and pepper. Drizzle evenly over vegetables. Bake uncovered 25-30 min.
Meanwhile, cook and drain pasta as directed on the package.
Reduce oven temp to 350°F. Add tomatoes and pasta to the vegetable mix. Toss to coat. Sprinkle with cheese. Bake uncovered 15 min longer or until vegetables are tender and cheese is melted.

Spinach and Mushroom Lasagna with Tomato Sauce

Yield: serves 6 to 8

** See below for alternative: Roasted Zucchini and Eggplant Lasagna

Ingredients

5 tbsp olive oil

10 oz curly-leaf spinach, washed, stemmed, chopped**

salt and black pepper

1 medium yellow onion, minced**

1 lb cremini or white button mushrooms, stems trimmed, brushed clean, sliced thin**

2 medium garlic cloves, minced or pressed**

28 oz crushed tomatoes

2 tbsp fresh basil, chopped

12 (8-9 oz) no-boil lasagna noodles

1 lb (5-1/3 c) mozzarella cheese, shredded

3 oz (1-1/2 c) parmesan cheese, grated

Method

Adjust an oven rack to the middle position and preheat the oven to 375°.
Heat 1 tablespoon of oil in a Dutch oven over medium heat until shimmering. Add spinach and cook, stirring, until spinach has wilted, about 4 minutes. Season with salt and pepper. Transfer cooked spinach to a colander. Squeeze out excess liquid and set aside, into a bowl. (Cooked spinach should measure about 1-1/2 cups.)
Wipe the pot clean and add another 2 tablespoons of oil and heat up again over medium heat until shimmering. Add onions and cook until translucent, about 5 minutes. Add mushrooms and saute until they release their moisture and are golden, 8-10 minutes. Season with salt and pepper. Transfer to a new bowl.
Add the last 2 tbsp of oil and the garlic to the pot and return to medium heat until the garlic is fragrant but not brown, about 30 seconds. Stir in the tomatoes; bring to a simmer and cook until thickened slightly, about 5 minutes. Stir in the basil and season with salt and pepper to taste. Pour the sauce into a 4-cup measuring cup and add enough water to make 3-1/2 cups.
Spread 1/2 cup of sauce over the bottom of a 9 x 13 inch baking dish (or 2 smaller dishes if you want to freeze half, or shallow casserole dish of similar size). Lay 3 noodle sheets over the sauce. Make sure the noodles do not touch each other or the sides of the dish. Spread 1 cup (1/3 of total) of the vegetables (spinach and mushrooms) evenly over the noodles, 2/3 cup (just under 1/4 of total) of sauce, 1-1/3 cup (1/4 of total) of mozzarella, and 1/3 cup (just under 1/4 of total) of Parmesan. Repeat this layering of noodles, vegetables, sauce, and cheeses twice more. For the fourth and final layer, lay the last 3 noodles crosswise over the previous layer and top with the remaining 1 cup tomato sauce, 1-1/3 cups mozzarella, and 1/2 cup Parmesan. *
Lightly spray a large sheet of foil with nonstick cooking spray and cover the lasagna. Bake for 25 minutes. Remove the foil and continue baking until the top turns golden brown in spots, 5-15 minutes. Cool for 10 minutes before serving.

* After assembling the lasagna in step 5, you can wrap and refrigerate the lasagna for up to one day or freeze for up to one month. If frozen, let the lasagna thaw in the fridge overnight. To bake, let the lasagna sit at room temperature for one hour. Then bake as directed in step 6.

** Roasted Zucchini and Eggplant Lasagna (variation): Adjust two oven racks to the upper-middle and lower-middle positions and preheat the oven to 400°. Toss 1 pound each zucchini (about 2 medium) and eggplant (about 2 small), cut into 1/2-inch dice, with 3 tbsp olive oil, 4 minced garlic cloves, and salt and pepper to taste. Spread out the vegetables on two greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set the vegetables aside. Follow the recipe for Spinach and Mushroom Lasagna, omitting steps 2 and 3. Substituting the roasted zucchini and eggplant for the mushrooms and spinach while assembling the lasagna in step 5.

Baked tofu with peanut sauce and coconut rice

From New York Times https://cooking.nytimes.com/recipes/1020530-baked-tofu-with-peanut-sauce-and-coconut-lime-rice

4 servings

25 min 1.5-3 hr (do on a weekend!)

Ingredients

2 tbsp peanut or vegetable oil, plus more for brushing the pan and drizzling

zest of 1 lime

2/3 c lime juice (from about 5 limes), divided

Kosher salt

8 baby bell peppers or 1 medium bell pepper (any color), stemmed and thinly sliced lengthwise

Black pepper

1 c long-grain rice (e.g. jasmine, basmati)

1/2 c (~1/3 of 13.5 fl oz can) full-fat coconut milk

1 c smooth, natural peanut butter

1 tbsp red miso

1 tbsp grated ginger

2 tsp 1 tbsp fish sauce (optional)

2 tsp chopped habanero pepper, stem and seeds removed (or 1 tbsp sambal)

2 tbsp buckwheat honey or molasses, divided

2 (14-oz) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick

3 c peppery greens (e.g. arugula, mizuna, baby mustard greens)

2 scallions, trimmed and thinly sliced, divided

Cooking spray

Directions

Drain tofu. Put 4 paper towels, stacked and folded in half on a plate. Place the tofu next to each other on the towels. Put another 4 paper towels, stacked and folded in half, on top of the tofu. Put a plate on top. Put a weight (lid of a dutch oven?) on the tofu. Set aside, about at least 30 min.
In a small bowl, stir 4 tbsp lime juice with 1/2 tsp salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
In a small pot, combine the rice with 1 c water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over low until the rice is just tender, 12 to 20 (40?) minutes. Remove from the heat and let sit, covered, until ready to serve.
Heat the oven to 450°. Place aluminum foil on a baking sheet and spray with cooking spray and lightly brush a large rimmed sheet pan with oil.
In a medium bowl, whisk 4 tbsp lime juice with the (1c) peanut butter, (1tbsp) miso, (1tbsp) ginger, (2tsp) fish sauce (if using), habanero, 2 tbsp oil, 1 tbsp honey and 3/4 c water. Stir until smooth and season to taste with salt.

Alt: For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil

Cut the tofu cross-wise into 1/4"-thick slices. (16ths were too thin. 12ths might be better.) Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tbsp of the peanut sauce over each the tofu, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, (12?) 18 to 20 minutes.
Add the remaining lime juice and 1 tbsp honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
Divide the greens among bowls. --Add the lime zest and half the sliced scallions to the rice, then-- fluff with a fork. (Top rice with lime zest.) Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

Tip: Peanut sauce can be made 2 to 3 days in advance and stored refrigerated until ready to use.

Mixed Roasted Vegetables and Pasta

Ingredients:

1 medium green or yellow bell pepper, cut into 1" pieces

1 medium red bell pepper, cut into 1" pieces

1 medium onion, cut into 8 wedges and separated

2 medium zucchini, cut into 1" pieces

8 oz whole mushrooms

1/3 c chopped fresh basil leaves (or 2 tbsp dried)

3 tbsp olive or vegetable oil

2 tbsp red wine vinegar

2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

2 c uncooked cavatappi or gemelli pasta

2 medium tomatoes, seeded and cut into 2" pieces

8 oz (2 c) shredded Italian-style 4-cheese blend

Directions

Preheat oven to 450°F.

In 15"x10"x1" pan or shallow 3 qt casserole, place bell peppers, onion, zucchini, and mushrooms. Sprinkle evenly with basil.

In small bowl, mix oil, vinegar, Italian seasoning, salt, and pepper; drizzle evenly over vegetables. Bake uncovered 25-30 min.

Cook and drain pasta.

Reduce oven to 350°F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.

Eggplant and Broccoli Stir Fry

http://myfavoritevegetable.wordpress.com/2010/12/29/eggplant-and-broccoli-stir-fry/

Vegan. Feeds six with a side of rice. 30 minutes.

Ingredients (quantities are approximate):

1.2 lb steak or so (ribeye or round), cut thinly against the grain, approx. 2" long strips

4 broccoli crowns

1 large eggplant

1 onion and 1 red pepper, or other vegetables as desired

Large handful of peanuts

Minced garlic and ginger to taste

Star anise, black pepper, dried chiles, coriander, and mustard seeds (whole or ground, optional or to taste)

at least 1/3 cup canola or vegetable oil (must be suitable to high heat: no sesame or olive)

1/2 cup vegetable stock or water

2 tbsp soy sauce

1 tbsp sugar

Corn starch

Sesame oil

Salt

Directions

Chop vegetables into even sized pieces, and sort into bowls. Heat a heavy-bottomed pot (such as a dutch oven) and a skillet to high, squirt with enough oil to thinly coat. When oil shimmers, start frying small batches of vegetables, just enough to cover the bottom of the pan. Stir frequently and work quickly to prevent burning. Broccoli should be nicely browned and deeply colored, but still fresh and crisp. Eggplant should be browned and lose its spongy texture. Other vegetables should be browned but not cooked all the way through. Peanuts should be toasted until slightly browned and aromatic.

Transfer back to a bowl, squirt pan with oil, and continue frying until all vegetables and peanuts are done. Add whole or ground spices to the oil before frying, which will release flavor, season with salt as you go, and one minute before finishing one of your vegetables, add the minced ginger and garlic, being careful not to burn.

When all vegetables are browned, transfer to dutch oven and add vegetable stock, soy sauce and sugar, and thicken by mixing corn starch with water and adding to the pot to achieve desired thickness. Cook for 10 minutes or until done. Season with salt, pepper, and additional spices as necessary. Serve with rice and top with sesame oil and soy sauce.

Easy Spinach and Mushroom Quiche

Total Time: 45 mins

Prep Time: 10 mins

Cook Time: 35 mins

Servings: 6

Ingredients:

1/4 cup butter or 1/4 cup margarine

3/4 cup mushroom (sliced)

3/4 cup spinach (chopped)

1 cup milk

3 eggs

1 cup grated cheddar cheese

1/4 teaspoon thyme

1/4 teaspoon pepper

1/4 teaspoon salt

1 (9 inch) pie shells

Directions:

1 Preheat oven to 325°F

2 Saute mushrooms and spinach in butter or margarine.

3 Beat together milk and eggs and then add seasonings.

4 Combine the two mixtures and pour into pie shell.

5 Bake for 35 minutes.

Crepes

Recipe courtesy Alton Brown

Total Time:: 26 min

Prep: 5 min

Inactive: 1 min

Cook: 20 min

Yield: 17 to 22 crepes

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Tomato, Cucumber and Guacamole Sandwiches

untested (but how hard can it be?)

http://www.epicurious.com/recipes/food/views/Tomato-Cucumber-and-Guacamole-Sandwiches-4233

1/2 large avocado, peeled

1 tablespoon fresh lime juice

1 garlic clove, pressed

1 teaspoon minced jalape&;ntilde;o chili

8 slices good-quality whole wheat bread (each about 4x4 inches and 1/2 inch thick)

20 thin tomato slices

16 thin peeled cucumber slices

8 thin red onion slices

1 cup lightly packed fresh cilantro sprigs

Using fork, mash avocado, lime juice, garlic and jalapeño in small bowl until almost smooth. Season guacamole with salt and pepper.

Divide guacamole among all bread slices, spreading evenly (guacamole will be thinly spread). Place 5 tomato slices atop guacamole on each of 4 bread slices. Top each with 4 cucumber slices, then 2 onion slices, then cilantro. Top with remaining 4 bread slices, guacamole side down, pressing lightly. Cut sandwiches in half. (Can be prepared 3 hours ahead. Wrap in plastic; chill.)

Fish

Seared Cod in Cherry Tomato and Tarragon Nage

Yields 4 servings

Ingredients

4 6-oz fillets white fish (cod, red snapper, halibut)

1/2 tsp kosher salt

1/2 tsp white pepper

1/4 c unsalted butter

2 small carrots, thinly sliced

3/4 c vegetable broth

3/4 c dry white wine

1/4 c tarragon vinegar or white wine vinegar

1 tsp whole green peppercorns

1 bay leaf

4 sprigs tarragon

2 tbsp fresh tarragon, minced

1 lemon, zested and 2 tsp juice

2 c cherry tomatoes, halved

4 tsp olive oil

Instructions

Season fish with salt and pepper. Melt butter in large frying pan over medium-high heat. Cook fish until browned underneath, about 3 minutes. Transfer fish to a plate, browned side up.

Add carrots to pan along with broth, wine vinegar, peppercorns, bay leaf, and tarragon sprigs and bring to a boil. Reduce heat and simmer until carrots are tender, 8 to 9 minutes.

Meanwhile, combine lemon zest and minced tarragon and spread over browned side of fish. Slide fish, browned side up, and any accumulated juices into pan. Add tomatoes and simmer until fish is just cooked through, 2 to 6 minutes depending on its thickness.

Remove and discard bay leaf and tarragon sprigs. Divide fish among 4 wide, shallow bowls, then ladle vegetables and nage into bowls. Drizzle each bowl with 1/2 tsp lemon juice and 1 tsp oil.

Poultry

Grilled Chicken With Yogurt Marinade

By Lidey Heuck, NY Times Cooking

https://cooking.nytimes.com/recipes/1022478-grilled-chicken-with-yogurt-marinade

Total Time: 20 minutes, plus at least 3 hours’ marinating

Yield: 4 servings

Ingredients

1 cup plain whole-milk yogurt

2 garlic cloves, grated

1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)

1½ teaspoons minced fresh thyme (or ½ teaspoon dried thyme)

1 tablespoon olive oil, plus more for the grill or pan

1 teaspoon kosher salt (Diamond Crystal), plus more for serving

¼ teaspoon black pepper, plus more for serving

1 lemon

2 pounds boneless skinless chicken thighs

Chopped fresh parsley, for serving (optional)

Preparation

NOTE: Make a bit extra. In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth. NOTE: Remove some of the sauce for serving.
Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

Good Eats Roast Turkey

Alton Brown, Food Network

https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

Level: Easy

Total: 9 hr 45 min

Prep: 15 min

Inactive: 7 hr

Cook: 2 hr 30 min

Yield: 10 to 12 servings

Ingredients

1 (14 to 16 pound) frozen young turkey

For the Brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water

For the Aromatics:

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

Directions

Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Simple Baked Chicken Breast

Ingredients:

3-4 chicken breasts

olive oil

salt

pepper

Directions

Preheat oven to 400-425°F.

Grind salt and pepper over breasts. Pour oil on to coat. Flip. Repeat on other side. Optionally sprinkle thyme and rosemary on one or both sides of breasts.

Bake breasts 20-25 minutes, or until internal temperature reaches 140°F(?). <Convection at 400F for 17 minutes is way too much for medium-small breasts.>

Cover with aluminum foil and let rest for 10-20 minutes.

Dutch Oven Whole Braised Chicken

From Cooking for my Soul https://cookingformysoul.com/dutch-oven-whole-roast-chicken/

And Sur La Table https://www.surlatable.com/braised-whole-chicken-with-potatoes-and-carrots/REC-269578.html

And the Pioneer Woman https://www.thepioneerwoman.com/food-cooking/recipes/a41169696/dutch-oven-roast-chicken-recipe/

Ingredients

~5 lb whole chicken, giblets removed

2 yellow onions, cut into eighths with root intact

6 carrots, cut into 2-3" chunks (2-3 chunks per carrot)

3-4 small-medium yellow potatoes, quartered

4-6 cloves of garlic, peeled (larger cloves halved)

1 lemon, zested and cut into quarters

Salt and pepper, to taste

6 sprigs of thyme, fresh

1/2 stick salted butter, softened

1-2 c chicken broth (double if not using white wine)

1-2 c white wine

Kitchen twine

Dutch oven: Use a 7 to 8 quart Dutch oven (preferably oval-shaped) with an oven-safe lid. Ensure it’s not too packed inside – you should be able to fully close the lid and leave some space around the chicken for the heat to circulate.

Instructions

Preheat the oven to 425°F.
Cut potatoes, carrots, onions, garlic and place in Dutch oven.
Remove leaves from 3 sprigs of thyme and mince them. Zest the lemon onto the thyme. Add rosemary onto thyme. If desired, add some salt or pepper onto herbs. In a small bowl, mix herb mixture into softened butter.
Roll the lemon to soften its internals. Cut it into quarters. Squeeze the juice onto the cut vegetables in the Dutch oven. Place the lemon quarters on the vegetables. Ensure the vegetables have a single layer in the center and the rest around the outsides. Add chicken broth and white wine until the layer of vegetables is covered by an inch or so.
Remove chicken juice, gizzards, neck, tail. Save the neck for tomorrow's chicken stock. Pat the bird dry with paper towels. Carefully separate the skin from the breast. With fingers, spread herbed butter between breast and skin. Apply additional herbed butter on legs, wings, upper sides of thighs, and outside of breast skin. Fold wings underneath the bird. Tie the legs together with twine as tight as possible.
Place the bird on the bed of vegetables. Liberally salt and pepper everything. Put in the oven for 30 minutes uncovered.
Cover and cook until thigh reaches 165°F, approximately 1h15m additional (1h45m total cook time). See note below.
Remove the Dutch oven from the oven and let rest at room temperature for 15 minutes. Carve and serve.

Cook Times

Cook a whole chicken about 20 minutes per pound at 425°F. Thickest part of the thigh should reach 165°F.

Chicken weight	Total cook time (approx.)	Covered cook time (approx.)	Check after 75% of total cook time, uncovered:
4 lb	1h20m	50m	30m
5 lb	1h45m	1h15m	50m
6 lb	2h	1h30m	1h

Pad See Ew – Thai Stir Fried Noodles

https://www.recipetineats.com/thai-stir-fried-noodles-pad-see-ew/

Author:Nagi | RecipeTin Eats

Prep: 8 mins

Cook: 10 mins

Total: 18 mins

Servings 2 – 3 people

KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don't, the noodles will just stew and your dish will lack flavour!

Ingredients

NOODLES

200g / 7 oz dried wide rice stick noodles, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)

SAUCE

2 tsp dark soy sauce (Note 2)

1 1/2 tbsp oyster sauce

1 tbsp light soy sauce (or all purpose, Note 3)

2 tsp white vinegar (plain white vinegar)

2 tsp sugar (any type)

STIR FRY

3 tbsp peanut or vegetable oil, separated

2 cloves garlic cloves, very finely chopped

1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)

1 large egg

4 stems Chinese broccoli (Note 5)

Instructions

PREPARATION:

Chinese Broccoli – trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
Noodles – Prepare according to packet directions and drain. Time it so they’re cooked just before using – do not leave cooked rice noodles lying around, they break in the wok.
Sauce – Mix ingredients until sugar dissolves.

COOKING:

Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat. Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white. Add Chinese broccoli stems, cook until chicken is almost cooked through. Add Chinese broccoli leaves, cook until just wilted. Push everything to one side, crack egg in and scramble. Remove everything in the wok onto a plate (scrape wok clean).
Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse sauce and make edges of noodles caramelize – about 1 to 1 1/2 minutes.
Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

Recipe Notes

1. Noodles – Pad See Ew is traditionally made with Sen Yai fresh rice noodles which are wide, flat rice noodles. These are hard to handle and quite difficult to find, even at Asian grocery stores – you need to go to a Thai grocery store.

Easiest to use wide, dried rice stick noodles. I use Pad Thai noodles, the widest you can find at supermarkets.

Fresh rice noodle – Feel free to use, follow the directions in Char Kway Teow to prepare the rice noodles for cooking.

Other noodles – can be made with other noodles, fresh or dried, rice or egg noodles. However, I do not recommend using vermicelli as it is too thin for the strong flavours of the sauce.

2. Dark soy sauce has a stronger flavour than ordinary and light soy sauce, and stains the noodles brown. Can sub with ordinary soy, but noodles won’t be as dark and flavour will be slightly less strong.

3. Light soy sauce – Do not substitute with more dark soy sauce, the flavour is too intense. More on different types of soy sauces here.

4. Chicken – You can substitute the chicken with other proteins suitable for stir frying, even tofu or prawns.

5. Chinese Broccoli (Gai Lan, kai lan)If you can’t find Chinese broccoli, you can substitute with other leafy Chinese vegetables such as pak choy or bok choy. Or use broccolini – cut them in half lengthwise.

Roasted Chicken with Sweet Potatoes

Modified from Eating Well https://www.eatingwell.com/recipe/250549/roast-chicken-sweet-potatoes/

Ingredients

1 red onion, cut into 1" wedges with root intact

2 sweet potatoes, cut into 1" cubes

2 big chicken breasts

Olive oil

Salt

Pepper

For chicken glaze:

2 tbsp whole grain mustard

2 tsp dried thyme (or 2 tbsp fresh)

1 tbsp olive oil

1/4 tsp salt (approximate)

1/4 tsp pepper (approximate)

Directions

Preheat oven to 425°F.
Toss onion and sweet potato in oil, salt, and pepper. Spread on a sheet pan. Bake for 15 minutes.
While veggies are baking, mix the chicken glaze. Put on chicken.
When 15 minutes have elapsed, toss the veggies, make space for the chicken, and put the chicken on the sheet pan with the veggies. Bake 20 minutes.
Measure chicken internal temperature and toss vegetables. Continue cooking until chicken is 155-160°F internal temperature.

Chicken Tacos

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 8

Yield: 8 servings

Ingredients

1 pound skinless, boneless chicken breast halves, cut into bite size pieces

1 cup lemonade

2 tablespoons olive oil

1 tablespoon lime juice

1-½ teaspoons Worcestershire sauce

½ teaspoon garlic powder

½ teaspoon onion powder

1 bay leaf

1 (12 ounce) package corn tortillas

1 head lettuce, shredded

2 large tomatoes, chopped

1 (8 ounce) package shredded sharp Cheddar cheese

1 (8 ounce) jar salsa

1 (8 ounce) container sour cream

Directions

In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

Greek Lemon, Grilled Chicken

From https://www.foodiecrush.com/best-greek-chicken-marinade/

8/25/19: Seems like a lot of sauce for 2 breasts.... Would help if half marinade was held back for basting as instructed.

Ingredients

1 pound boneless skinless chicken breasts (about 2 large breasts)

⅓ cup plain Greek yogurt

¼ cup olive oil

4 lemons juiced and zest of one lemon

4-5 cloves garlic pressed or minced

2 tablespoons dried oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Directions

Place the chicken pieces in a freezer bag or a bowl and set aside.
Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl then juice that lemon into the bowl. Add the minced garlic, oregano, kosher salt and black pepper and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. Serve warm. Refrigerate leftovers for up to 3 days.

Yellow Curry Chicken

From Kate Varandas

Ingredients

1 small onion, diced

2 cloves garlic, minced

4 boneless, skinless chicken breasts, cut into 3/4" cubes

1 can regular coconut milk

3 small roma tomatoes, diced

2 tbsp (1 tbsp?) curry powder

cayenne pepper to taste (optional)

1 bay leaf

some white wine (optional)

Veggies of choice (e.g. carrots, potatoes, peas, broccoli, bell pepper), cut into 1/2-3/4" cubes

parsley, chopped (optional)

salt

pepper

Directions

Pre-cook potatoes?
Saute carrots, onions, and garlic in stock pot on medium, until fragrant, and onions are translucent.
Add chicken, and some salt and pepper to season. Cook until no longer translucent on outside.
Add coconut milk, tomatoes, broccoli, bell peppers, peas, curry powder, cayenne pepper, bay leaf, and white wine.
Simmer covered at least 1/2 hour, or until chicken is cooked through. Add salt, pepper, cayenne, and curry to taste.
Top with chopped parsley if you have it.

Yogurt Curry Chicken Kebabs

Yields 2 servings

Ingredients

1 large sweet potato, cut into 1" cubes

2 chicken breasts, cut into 1" cubes

1 head of broccoli, cut into 1" chunks

1 red bell pepper, cut into 1" strips

1/4 c Greek yogurt

1 tsp curry powder

1/2 tsp ground cumin

1 tsp fresh ginger, grated

2 garlic cloves, minced

2 tsp fresh cilantro, chopped

2 tbsp chicken stock

salt and pepper

Instructions

Microwave sweet potato covered for 4-5 minutes, until tender.

Combine yogurt, curry powder, cumin, ginger, garlic, cilantro, stock, salt, and pepper. Mix.

Combine rest of ingredients in bag. Add yogurt mixture. Toss to coat. Skewer. Grill over medium-high heat, turning occasionally, 10-12 minutes, until cooked.

McCormick Rosemary Chicken and Roasted Potatoes

(The sauce is already doubled below from original, which was 2 tsp paprika, etc. This is intended for both chicken and potatoes.)

Ingredients

4 tsp paprika

1 tbsp fresh rosemary, crushed

2 tsp garlic, minced

1 tsp coarse black pepper

1/4 c olive oil

2 1 tsp salt

2 lb (about 6) chicken thighs, boneless, skinless

1 1/2 lb small red potatoes, cut into 1" cubes

Directions

Preheat oven to 425°F.

Combine herbs and spices. Split into half. Add half of oil to each half of herbs and spices. Add potatoes to one oil mixture, and chicken to the other. Put chicken and potatoes separately on greased cookie sheet.

Bake at 425°F for 30 min, turning the potatoes occasionally.

Sausage, ground meat

Korean Ground Beef and Rice Bowls

Super flavorful Korean ground beef and rice bowl recipe. This dish is so easy and simple to make, it will become your favorite weeknight dinner!

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Author: Sue

https://mykoreankitchen.com/korean-ground-beef-rice-bowls/

Ingredients

GROUND BEEF SAUCE

▢1/4 cup soy sauce , regular

▢2 Tbsp brown sugar

▢1.5 Tbsp rice wine

▢1/2 Tbsp minced garlic

▢1 tsp minced ginger

▢A few sprinkles ground black pepper

▢1/2 Tbsp toasted sesame oil

GROUND BEEF BOWL

▢Some cooking oil , I used rice bran oil

▢500 g beef mince (1.1 pound)

▢1/2 Tbsp toasted sesame seeds , garnish

▢2 stalk green onions , thinly sliced

▢2 cups cooked rice of your choice (e.g. sushi rice, basmati rice, jasmine rice, brown rice, purple rice, and cauliflower rice etc.)

SIDE DISH IDEAS (OPTIONAL)

▢avocado , thinly sliced

▢cucumber , thinly sliced

▢pink radish , thinly sliced

▢broccoli , steamed or pan fried

▢asparagus , pan fried

▢bell peppers , pan fried

▢egg , sunny side up

▢kimchi , chopped

▢roasted seasoned seaweed , crushed or shredded

BIBIMBAP SAUCE (OPTIONAL)

▢2 Tbsp gochujang (Korean chili paste)

▢1 Tbsp toasted sesame oil

▢1 Tbsp sugar

▢1 Tbsp water

▢1 Tbsp toasted sesame seeds

▢1 tsp rice vinegar

▢1 tsp minced garlic

Instructions

Combine the ground beef sauce in a medium size bowl and whisk well. Set aside. If using bibimbap sauce, combine all the sauce in a separate bowl and set aside.
In a well heated skillet, cook the ground beef over medium high heat until the meat mostly turns brown (about 3- 4 mins). Stir often while breaking clumps of the meat.
Pour the ground beef sauce over the meat and simmer for 2-3 mins, while stirring occasionally. Add the sesame seeds and green onions. Stir around quickly. Remove from the heat.
Serve the cooked beef over a bed of cooked rice. (Optional) Top up with your choice of sides and drizzle over the bibimbap sauce.

Sausage and Potatoes Skillet

yield: ABOUT 6 CUPS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

Ingredients

2 Tablespoons Unsalted Butter

1.5 Pounds Baby Gold Potatoes, cut into ½-inch thick cubes

1 Tablespoon Avocado or Olive Oil

12 Ounces Sausage Links, cut into ½-inch thick pieces (We used chicken apple sausage.)

½ Cup White Onion, diced

½ Cup Green Bell Pepper, diced

½ Cup Red Bell Pepper, diced

½ Teaspoon Italian Seasoning

½ Teaspoon Garlic Powder

¼ Teaspoon Onion Powder

Salt and Pepper, to taste

Instructions

Heat a large skillet over medium heat. Add the butter, and allow it to melt. Once the butter melts, add the potatoes in an even layer. Allow them to brown on one side, the flip so the opposite side is able to brown. Continue to cook the potatoes until brown, crispy, and fork tender, about 12 to 15 minutes.
Push the potatoes to one side of the pan, and add the oil and sausage. Cook the sausage until lightly browned, about 5 to 7 minutes.
Stir in the onion, green bell pepper, red bell pepper, Italian seasoning, garlic powder, onion powder, salt and pepper. Cook for 3 to 5 minutes until they begin to soften.
Serve hot with fresh fruit. Store leftovers in the refrigerator for up to 3 days.

Unstuffed Cabbage Casserole

https://www.tasteofhome.com/recipes/unstuffed-cabbage-casserole/

Prep: 20 min.

Bake: 45 min.

Makes 4 servings

Notes from 7/5/23: Extra sauce was good. Consider replacing it with (seasoned) pasta sauce. Add more salt (and maybe pepper). 50+5 minutes worked well. For the cabbage, cut it in half, core it, peel the leaves, then destem the outer leaves so they lay flat.

Ingredients

6 cups chopped 1 medium cabbage (see notes above)

1/2 pound lean ground beef or turkey (90% lean)

1 small onion, chopped diced

Green bell pepper?

1 cup uncooked instant rice 2 cups cooked rice

1/2 teaspoon salt, optional

1/4 teaspoon pepper

1 jar 2 cans (10-3/4 ounces each) condensed tomato pasta sauce soup, undiluted

1 cup water

1/3 cup shredded cheddar cheese (1 bag)

Directions

Cook the rice.
Dice the onions. Saute 30s in olive oil on high. Add meat, salt, and pepper, and lower heat to medium. Cook until onions are tender and meat is fully cooked, stirring frequently.
Preheat the oven to 350°.
Add cooked rice and Italian seasoning to meat. Stir to homogenize.
Grease a 2.5 qt 4.2L baking dish (red lidded). Add a very small amount of tomato sauce. Add a layer of cabbage leaves. Spoon over the layers (meat/rice, sauce, cabbage, meat/rice, sauce, cabbage, sauce).
Cover and bake at 350° for 40-50 minutes, until the cabbage is tender.
Uncover. Sprinkle with cheese. Bake 5-10 minutes, until the cheese is melted.

Cabbage Rolls

PREP TIME: 35 minutes

COOK TIME: 1 hour 15 minutes

TOTAL TIME: 1 hour 50 minutes

Serves 6+

From Spend with Pennies

Ingredients

1 head green cabbage

1 lb ground pork (or ground turkey; mild Italian sausage worked well)

1/2 lb ground beef (optional)

2 small onions diced

3 cloves garlic minced

1/2 teaspoon dill weed

3 tablespoons fresh parsley

1 can diced tomatoes (14 oz, fire roasted worked well)

salt & pepper to taste

1 cup uncooked rice (long grain white worked well)

1 egg

1 1/2 cups + 1/3 cup tomato/pasta sauce, divided (marinara worked well)

1 can tomato soup (tomato-basil worked well)

Instructions

Boil cabbage leaves about 2 minutes or until soft. (See note 1.) Set aside to cool.
Preheat oven to 350 degrees.
Cook rice on stovetop according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook meat, onions, garlic, & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, 1/3 cup of tomato sauce, salt & pepper. Stir in egg.
Mix tomato sauce and tomato soup in a bowl. Place 9" x 13" casserole dish on a baking sheet. Spread a very thin layer of the tomato sauce mixture in casserole dish.
Remove or thin thick stems on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the casserole dish. (See note 2.) Repeat with remaining cabbage.
Pour sauce over the cabbage. Wipe up any spilled sauce. Cover casserole dish tightly with foil. Bake casserole dish with pan underneath for 75-90 minutes. Let cool 15 minutes before serving.

Notes

To remove leaves from head of cabbage, cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.
If you have some smaller leaves and still have filling leftover just overlap the leaves as needed. The rolls will still cook up perfectly.

Roasted cabbage and apples with Italian sausage

Recipe by The Bon Appétit Test Kitchen,

4 Servings

Active Time: 10 min

Total Time: 45 min

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

Ingredients

1/2 head red cabbage, thinly sliced

1 medium onion, thinly sliced

1 medium apple, sliced

2 sprigs thyme

1 tablespoon red wine vinegar

2 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

1 lb fresh spicy turkey sausage

Crusty bread (for serving)

Directions

Preheat oven to 400°. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 Tbsp. oil, and 1/4 cup water in a 13x9" baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat. Serve with bread.

Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak) Recipe

by J. Kenji López-Alt Updated Dec. 05, 2019

Active: 20 mins

Total: 30 mins

Serves: 6 to 8 servings

Ingredients

1 tablespoon (15ml) vegetable oil

6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces

12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces

1 medium onion, thinly sliced (about 6 ounces; 175g)

1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)

Green bell pepper?

1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)

8 ounces sauerkraut with juice (1 cup; 240ml)

8 cups (1.9L) homemade or store-bought low-sodium chicken stock

2 bay leaves

1/4 cup (60ml) chopped fresh dill, stems reserved separately

1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)

Kosher salt

1 tablespoon (10g) cornstarch

2 teaspoons (8g) paprika

1/2 teaspoon (2g) 1/8 tsp freshly ground white pepper, plus more for seasoning

Fresh crusty bread, for serving

Directions

Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.
Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.

Keema

Ingredients

1lb ground meat (beef or lamb)

peas

1 onion (diced)

1 tomato (diced)

a couple of garlic cloves (minced)

cumin

tumeric

paprika

cinnamon

garam masala

chili powder

Directions

Sautee the onion and garlic in olive oil in a large pan. Once the onion is soft and becoming translucent, add a heaping spoon each of the cumin, tumeric, and paprika. Add some chili powder too if you want (to make it spicy). Mix well with the onions, then add in the tomatoes. Then add meat, and stir to mix. Season with salt. When the meat is almost done, add in the peas, and 2 heaping spoons of garam masala. Taste, and add any more seasonings as you wish.

Stuffed Bell Peppers

http://www.eatingwell.com/recipe/247794/stuffed-peppers/

Active 30 m

Ready In 1 h

Ingredients

4 large green bell peppers

1½ teaspoons canola oil

1 medium onion, chopped

1 clove garlic, minced

1 pound ground turkey

1½ cups cooked brown rice

1 8-ounce can tomato sauce, (1 cup), divided

1 tablespoon chopped fresh parsley

1 teaspoon salt, (optional)

¼ teaspoon freshly ground pepper

Directions

Preheat oven to 350°F.
Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside.
Heat oil in a large nonstick skillet over emiudm heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat.
Transfer the turkey mixture to a medium bowl and mix in rice, ½ cup tomato sauce, parsley, salt (if using) and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining ½ cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.

Meatloaf with Brown Sugar-Ketchup Glaze

Yield: serves 6 to 8

https://www.foodnetwork.com/recipes/bacon-wrapped-meat-loaf-with-brown-sugar-ketchup-glaze-recipe-1953126

Ingredients

Brown Sugar Ketchup Glaze

1/2 cup ketchup or chili sauce

1/4 cup brown sugar

4 tsp cider vinegar or white vinegar

* Consider making a 2x batch of glaze (1, 1/2, 8t), adding 1/2 of this before baking, and reserving the remaining 1/2 for serving. Original is 1/4c, 2tbsp, 2tsp.

Nancy's Glaze

2/3 c chilis sauce

3 Tbsp brown sugar

2 tsp dijon mustard

1/4 tsp nutmeg

Meat Loaf

2 tsp vegetable oil

1 medium onion, chopped diced

2 medium garlic cloves, minced; about 2 tsp

2 large eggs

1/2 cup whole milk (or plain yogurt), plus more as needed

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1 tsp table salt

1/2 tsp ground black pepper

1/2 tsp dried thyme

1/4 tsp hot sauce

2 lbs meat loaf mix (50% ground chuck, 25% ground pork, 25% ground veal)

1-1/3 cups fresh bread crumbs or 2/3 cup ground saltine crackers (about 16) or quick oatmeal

1/3 cup minced parsley leaves

6-8 ounces bacon (8-12 slices, depending on loaf shape)

Method

FOR GLAZE: Mix all the ingredients together in a small saucepan bowl; set aside.
FOR THE MEAT LOAF: Line a 13 by 9-inch baking pan with foil; set aside. Heat the oven to 350°. Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients.
Mix the eggs with the milk, mustard, Worcestershire sauce, salt, pepper, thyme, and hot sauce. Combine the egg mixture with the meat in a large bowl and add the crackers, parsley, and cooked onion and garlic; mix with a fork until evenly blended and the meat mixture does not stick to the bowl. (If necessary, add more milk, a couple of tablespoons at a time, until the mixture no longer sticks.)
Turn the meat mixture onto a work surface. With wet hands, pat the mixture into an approximately 9 by 5-inch loaf shape. Place on the prepared baking pan. Brush with half the glaze, then arrange the bacon slices, crosswise, over the loaf overlapping them slightly, and tucking only the bacon tip ends under the loaf.
Bake the loaf until the bacon is crisp and the center of the loaf registers 160 on an instant-read thermometer, about 1 hour. Cool for at least 20 minutes. Simmer the remaining glaze over medium heat until thickened slightly. Slice the meat loaf and serve with the extra glaze passed separately.

Shepherd's Pie

Total Time: 1 hr 30 min

Prep: 45 min

Cook: 45 min

Yield:8 servings

Ingredients

For the potatoes:

1 1/2 pounds russet potatoes

1/4 cup half-and-half

2 ounces (4 Tbsp) unsalted butter, cut into 1/4"-1/2" cubes

3/4 teaspoon kosher salt

1/4 1/8 teaspoon freshly ground black pepper

1 egg yolk

For the meat filling:

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and diced small

2 cloves garlic, minced

1 1/2 pounds ground lamb

1 teaspoon kosher salt

1/2 1/4 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

2 teaspoons tomato paste

1 cup chicken broth

1 teaspoon Worcestershire sauce

2 teaspoons freshly chopped rosemary leaves (2/3 tsp dried)

1 teaspoon freshly chopped thyme leaves (1/3 tsp dried)

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen English peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Baked Meatballs

untested

http://www.foodnetwork.com/recipes/alton-brown/baked-meatballs-recipe/index.html

Directions

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Kafta

Ingredients:

1 pound of ground beef

1 bunch of parsley (approx 1 cup)

1 medium sized onion

2-3 teaspoons salt

1 teaspoon of pepper (old spice)

Bread crumbs (optional)

1 tablespoon of butter or shortening (crisco)

Preparation:

In a big bowl combine the ground beef, the finely minced parsley, and the grated onion. Also at this moment add the salt, pepper, and the shortening. Mix them all together with your hands to form a consistent paste.

Take a small portion to form a ball in the palm of your hand, then take a skewer and skewer the ball of meat in the middle and start pressing against the skewer, forming a sausage like shape. Then remove the skewer and place in a sheet pan ready to grill.

Grill until meat is completely cooked, just before starts to burn.

Pork

Garlic Rosemary Pork Roast

by Delish US

https://www.delish.com/cooking/recipe-ideas/recipes/a55309/best-pork-loin-roast-recipe/

YIELDS: 6

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 15 MINS

INGREDIENTS

3 lb. boneless pork loin, well trimmed

3 cloves garlic, minced

2 tbsp. grainy mustard

1 tbsp. chopped rosemary

1 tsp. chopped thyme leaves

kosher salt

Freshly ground black pepper

Fresh rosemary sprigs

3 tbsp. melted butter

1 tbsp. brown sugar

DIRECTIONS

Preheat oven to 400°. Line a 13"-x-9” pan with foil and place a wire rack on top.
Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20-45 minutes.
Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to caramelize.
Let rest for 10 minutes before slicing into 1/3” pieces. Serve pork warm with extra pan juices.

Mustard Apple Butter-Glazed Pork Chops

From Cooks Illustrated

Serves 4

Total time: 1 1/4 hours

Ingredients

Cooking spray

3 tbsp apple butter

2 tbsp maple syrup

1 tbsp Dijon mustard

1 tsp soy sauce

1/2 tsp cider vinegar

1 tsp kosher salt

4 boneless pork chops, 6-8 oz each, 3/4-1 inch thick, trimmed

2 tsp fresh parsley, minced

Directions

Adjust oven rack to middle position and heat oven to 275°. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Spray rack with vegetable oil spray. Stir apple butter, maple syrup, mustard, soy sauce, and vinegar together in small bowl.
Sprinkle salt evenly over both sides of chops. Place chops on prepared wire rack and brush one teaspoon glaze on top and sides of each chop. Roast until meat registers 135 to 137°, 40 to 45 minutes.
Remove sheet from oven and heat broiler (on high). Brush 1 tbsp glaze on top and sides of each job. Return sheet to oven and broil until glaze is bubbly and slightly charred in spots, 3 to 6 minutes. Let rest for 5 minutes. Sprinkle with parsley and serve.

Peter's pulled pork

Link

Instant Pot (Pressure Cooker) Kalua Pig

Prep Time: 10 mins

Cook Time: 1 hr 50 mins

Total Time: 2 hrs

Servings: 8 servings

Ingredients

3 bacon slices

5 pounds bone-in pork shoulder roast

1½ tablespoons Red Alaea Hawaiian Coarse Sea Salt or ~1 tablespoon Red Alaea Hawaiian fine sea salt

5 peeled garlic cloves optional

1 cup water

1 cabbage cored, and cut into 6 wedges

Instructions

Drape three pieces of bacon on the bottom of your Instant Pot. Press the “Sauté" button and in about a minute, your bacon will start sizzling. (If you’re using a stovetop pressure cooker instead, line it with three pieces of bacon, crank the burner to medium, and start frying your bacon.)
Slice the pork roast into three equal pieces. If you’ve got some garlic on hand, use it! With a sharp paring knife, stab a few slits in each piece of pork, and tuck in the garlic cloves.
Carefully measure out the amount of salt you use. For this recipe, follow Judy Rodger’s rule of thumb: use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)
Sprinkle the salt evenly over the pork. As you’re seasoning the pork, you’ll hear the bacon sputtering in the pressure cooker. Don’t forget to flip the slices, and turn off the heat when the bacon is browned on both sides.
Place the salted pork on top of the bacon, keeping the meat in a single layer.
Pour in the water. Check your pressure cooker manual to see what the minimum amount of liquid is for your particular model, and adjust accordingly. (After some digging and experimenting, I discovered that 1 cup of water is perfect for this recipe in my Instant Pot.)
Cover and lock the lid.
If you’re using an Instant Pot, select the “Manual” button and press the “+” button until you hit 90 minutes under high pressure. Once the pot is programmed, walk away.
If you’re using a stove-top pressure cooker, cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 75 minutes.
When the stew is finished cooking, the Instant Pot will switch automatically to its “Keep Warm” mode. If you’re at home, press the “Keep Warm/Cancel” button to turn off the cooker and let the pressure come down naturally quicker.
If you’re using a stove-top pressure cooker, remove the pot from the heat. In either case, let the pressure release naturally (which will take about 15 minutes).
Once the cooker is depressurized, check that the pork is fork-tender. If the meat’s not yet fall-apart tender, you can always cook the pork under pressure for another 5-10 minutes to get the right texture.
Transfer the cooked pork to a large bowl, and taste the cooking liquid remaining in the pot. Adjust the seasoning with water or salt if needed.
Chop the cabbage head into six wedges and add them to the cooking liquid. Replace the lid and cook the cabbage under high pressure for 1-5 minutes (depending on the size of the wedges and how tender you like the cabbage). When the cabbage is done cooking, activate the quick release valve to release the pressure.
While the cabbage is cooking, shred the pork. Once the cabbage is cooked, pile it on the pork and serve.

Notes

The leftovers can be kept in the fridge for 4 days or frozen up to several months. Pro-tip: Crisp up the leftover pork in a skillet for a crunchy, porky delight!

Kelly's Pulled pork

Pulled pork recipe

Ingredients

-Pork shoulder (or Boston butt), bone in? (1-2 lbs, or whatever quantity is available)

-Chicken Broth or stock (1-4 cups)

-Dry Rub (see below for recipe)

-BBQ sauce (see below for recipe, or premade/store-bought)

1) Take pork and roll in dry rub overnight. (See below for rub recipe.)

2) Place the pork in either:

2a) a slow cooker; pour the chicken broth over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. OR...

2a) a Dutch oven. Half cover the meat in stock or broth. Cover the Dutch oven with lid. Bake in an oven, preheated to 300°F until well cooked and the pork shreds easily, 5 hours. Internal temp about 170°F, perhaps.

3) Mix BBQ sauce into pork until desired consistency is reached (not too runny but not dry either). Put into oven preheated to 350 degrees for 20-25 minutes.

4) Eat and enjoy. Extra BBQ sauce can be added to sandwiches as desired.

Dry Rub Recipe

Ingredients

1 1/4 cups white sugar

1 1/4 cups brown sugar

1/2 cup salt

1/4 cup freshly ground black pepper

1/4 cup paprika

1) Mix the above ingredients (extra dry rub can be stored in a ziplock bag):

BBQ sauce recipe

Ingredients

1 cup chicken broth

any combination of the following two ingredients adding up to 1 cup: ketchup, your choice of BBQ sauce

4 tsp honey (can adjust up or down based on preference for sweetness)

4 tbsp brown sugar

4 tbsp apple cider vinegar (red wine vinger as substitute is okay)

4 tbsp worcerstershire sauce

2 tbsp garlic powder

1 tsp black powder

1 tsp cayenne (can adjust up and down based on preference for heat)

1) Boil ingredients for 1-2 minutes, then simmer on low for 5 minutes.

2) For thicker sauce, let rest for a few hours (preferably overnight in fridge), then re-boil for 1 minute and reduce on low heat.

Balsamic-Glazed Pork Chops

yield: Makes 4 servings

active time: 25 min

total time: 25 min

Caramelized shallots and a dark vinegar glaze turn chops into an extremely flavorful sweet-and-sour dish.

Ingredients:

4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

6 oz small shallots (about 8), quartered and peeled, leaving root ends intact

2/3 cup balsamic vinegar

1 1/2 teaspoons sugar

Preparation:

Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total (150-155F for medium, 160 for well done). Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

Beef

Instant Pot Pot Roast with Carrots and Potatoes

SERVES 4 to 6

PREP TIME: 10 minutes

COOKING TIME: 1 hour 20 minutes

INGREDIENTS

1 medium yellow onion, diced

2 cloves garlic, minced

3 pounds boneless beef chuck, fat trimmed, cut into 4 steaks & pat dry

1 1/2 teaspoons kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

1 tablespoon vegetable or canola oil

1 pound medium carrots (about 4), peeled and cut on a bias into 1-1/2" to 2" chunks

1 pound medium red or Yukon Gold potatoes (about 4), halved

1 tablespoon tomato paste

1 tablespoon Dijon mustard

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 cup dry red wine

1/2 cup beef broth

1 tablespoon plus 1 1/2 teaspoons cornstarch

2 tablespoons water

Fresh parsley leaves, for garnish (optional)

EQUIPMENT

Instant Pot or electric pressure cooker

Chef’s knife and cutting board

Large plate

INSTRUCTIONS

Season beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
Sear the beef in batches. Heat 1 tablespoon vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering: "SAUTE" then "ADJUST" until indicator is by "MORE". Working in 2 or 3 batches, add the steaks in a single layer and sear undisturbed until browned on both sides, 4 to 5 minutes per side. Transfer with tongs to a plate. Repeat searing the remaining steaks, then transfer to the plate.
Add the onion and garlic to the pot, and cook, stirring occasionally, until softened, about 4 minutes. (May need to lower heat via: "KEEP WARM / CANCEL" then "SAUTE" then "ADJUST" until indicator is by "NORMAL.")
Add 1 tablespoon tomato paste, 1 tablespoon Dijon mustard, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute.
Add 1/2 cup dry red wine and stir to combine, scraping up any browned bits. Simmer until almost evaporated, 2 to 3 minutes. Turn off the pressure cooker "KEEP WARM / CANCEL".
Add the broth and seared beef. Pour in 1/2 cup beef broth and stir to combine. Nestle the steaks evenly in the liquid and pour in any accumulated juices from the plate.
Place the carrots and potatoes on top of the beef in an even layer but do not stir.
Lock the lid on and make sure the pressure valve is set to seal. Set to cook for 35 minutes on HIGH pressure: "MANUAL" and if needed "ADJUST" to have indicator at "HIGH," then "+" until display says "35." It will take about 19 minutes to come up to pressure.
Naturally release pressure for 10 minutes and make the cornstarch slurry. When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, stir 1 tablespoon plus 1 1/2 teaspoons cornstarch and 2 tablespoons water together in a small bowl until the cornstarch is dissolved. Coarsely chop some fresh parsley leaves for garnish if desired.
Manually release any remaining pressure. Using tongs, transfer the vegetables to a serving platter. Transfer the beef to a clean cutting board.
Turn on the Sauté function. When the sauce is simmering, stir in cornstarch mixture and simmer until the sauce is thickened, about 2 minutes. Season with salt and pepper to taste.
Shred the beef with two forks into large chunks. Place on top of the vegetables. Spoon some of the sauce over the pot roast and vegetables, and serve the rest on the side. Garnished with parsley.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Chili

Ingredients

1.5 yellow onions, diced

2 jalapeños, seeds removed and diced

2.5 lb chuck, diced into 1" cubes

1 large can diced tomatoes

2 cans kidney beans, drained

1 can black beans, drained

1 oz of chili powder

1/2 oz of paprika

3 tbsp Cinnamon

1 tbsp Lemon pepper

Salt

Miller High Life

1.5 tbsp spicy hot chocolate

Bacon fat from 1/3 pack

Cheddar cheese (optional)

Sour cream (optional)

Directions

Sauté spices with jalapeños on medium with canola oil for 10 minutes. Transfer to large pot.

Sautee onions in same pot, same way, 10 minutes until golden and smelling good. Transfer.

Make sure the pot has oil. Put to high. Heat until just starting to smoke. Add half of chuck. Eat two bites of egg and toast, each. Stir/flip steak. Eat another 2 bites each. Transfer. Add beer until 1" deep. Bring to a boil while stirring pot to bring up burnt bits. Transfer. Repeat all this with other half of steak and more beer.

Add everything else into pot. Put on lowest heat setting, covered. Ski a full day. Remove lid and stir. Enjoy the hot tub. Stuff your face. Serve with cheese and sour cream on the side as well as cornbread or sourdough.

Braised Short Ribs

Total Time: 3 hr 55 min

Prep: 25 min

Cook: 3 hr 30 min

Yield: 8 servings

Ingredients

6 bone-in short ribs (about 5 3/4 pounds)

Kosher salt

Extra-virgin olive oil

1 large Spanish onion, cut into 1/2-inch pieces

2 ribs celery, cut into 1/2-inch pieces

2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

2 cloves garlic, smashed

1 1/2 cups tomato paste

2 to 3 cups hearty red wine

2 cups water

1 bunch fresh thyme, tied with kitchen string

2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Brisket

Recipe courtesy of Mom / Cook's Illustrated

Ingredients

3 onions, sliced thickly

1 tbsp brown sugar

3 cloves garlic, pressed or minced

1 tbsp tomato paste

1/8 tsp cayenne pepper

1/8 tsp paprika

2 tbsp flour (optional)

1 c chicken broth or stock

1 cup dry red wine

3 sprigs thyme

1 tbsp cooking oil for high heat (canola, corn, soybean, etc.)

1 brisket, 3-1/2 to 4 (4-5) lb

Directions

Preheat oven to 400°F.
Sear brisket in oil or shmalz in Dutch oven or cast iron pan. Remove.
Saute onions in small amount of broth. Add sugar, garlic, tomato paste and stir. Add spices and flour, mixing until it disappears. Add the rest of the ingredients (broth, wine, thyme). Lay the brisket on top of the mixture. Reduce oven to 300°F immediately and bake for 3-1/2 to 4 hours.
Test the meat out by sticking a fork into the meat and wiggling the fork to see if it is totally done or 185-190°F internal temp.

Skirt Steak (Fajitas)

http://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe/index.html

Recipe courtesy Alton Brown

· 1/2 cup olive oil

· 1/3 cup soy sauce

· 4 scallions, washed and cut in 1/2

· 2 large cloves garlic

· 1/4 cup lime juice

· 1/2 teaspoon red pepper flakes

· 1/2 teaspoon ground cumin

· 3 tablespoons dark brown sugar or Mexican brown sugar

· 2 pounds inside skirt steak, cut into 4 equal pieces

Directions

Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

Desserts

Lemon Olive Oil Bundt Cake

Lemon Olive Oil Bundt Cake is fluffy, light, and very soft! It is made with olive oil, and plenty of fresh lemon juice and zest. A simple and complex in flavor cake that is great for an afternoon coffee or tea break. The perfect cake to make for any occasion.

Prep Time 10 mins

Cook Time 1h

AUTHOR: Lora

https://www.savoringitaly.com/easy-lemon-olive-oil-cake-dairy-free/

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon sea salt

1 cup granulated sugar

3 large eggs room temperature

¾ cup olive oil

¼ cup vegetable oil

1 teaspoon pure vanilla extract

¾ cup milk I used unsweetened almond milk

1/2 cup lemon juice

zest from 3 lemons should be about 2 Tablespoons

Confectioner’s sugar optional-for sifting on top

Instructions

Preheat oven to 350 F.
Grease and flour the Bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for Bundt pans.
In a large bowl, sift together the flour, baking powder, baking soda, and sea salt.
In a separate bowl, add the sugar, eggs, and oil. Whisk together to combine.
Whisk in the vanilla extract, lemon juice, and lemon zest.
Add the flour mixture to the wet mixture 1/2 cup at a time, alternating with the milk (I used unsweetened almond milk). Scrape down the sides of the bowl with the spatula to incorporate all the flour mixture to the batter, making sure to not overmix. The batter will be on the thin side.
Pour the batter into prepared Bundt pan (or springform pan).
Bake at 350° for 50-60 minutes or until a wooden pick inserted in center comes out clean. Check the cake at 50 minutes. Every oven is different and it may be ready sooner. Cool cake in pan 15 minutes.
Carefully flip the cake out of the pan onto serving plate; cool on wire rack. Dust on confectioner’s sugar. Enjoy!

Notes

Olive oil: I have a really nice Sicilian extra-virgin olive oil and it has a very strong flavor. I used a combo of the olive oil with some vegetable oil. If you have a more mild, regular olive oil on hand, go ahead and use just that (no need to use a combo with vegetable oil). Also, depends on how much you enjoy the olive oil flavor. Light olive oil that is mild flavored is best for baking.
Lemons: Best to use organic lemons since you’re using the zest. Only use the yellow not white part of the lemon to zest (the white part is bitter). Don’t forget to zest the lemons before you squeeze out the juice.
Mixing: The batter is on the thin side and it needs to be whisked together. There is not need to overmix the batter. If you overbeat it, you’ll get a rubbery textured cake.
Baking pan: I used a large Bundt pan. You could use a 9”-springform pan or split between 2 (9-inch) cake pans.
Yield: My Lemon Olive Oil Cake recipe yields 12 generous slices (up to 16, depending on how thick you cut the slices).
Storage: Store leftover cake in an airtight container in the refrigerator. Best to bring to room temperature before enjoying (it will be harder cold from the olive oil).
Freezer: The cooled cake can be wrapped in plastic wrap. Best to freeze wrapped slices and place in zipped lock freezer bag (don’t forget to date the bag)and freeze for 2-3 months. Thaw at room temperature.

Cake

Charlotte Russe

From Nancy Nissen

Serves 6-8

Ingredients

1 envelope unflavored gelatin

8-10 lady fingers, split in half lengthwise

4 oz semisweet chocolate, chopped

1/3 c whipping cream

1-1/2 c whipping cream

2/3 c powdered sugar, sifted

1-1/2 tsp vanilla

Topping

Whipped cream

Fresh raspberries or strawberries

Fudge ice cream topping

Directions

Place gelatin in 1/4 c cold water in small saucepan. Let stand 5 minutes. Cook and stir over low heat until gelatin dissolves. Set aside.
Line a 1-1/2 quart souffle dish with plastic wrap. Carefully arrange lady finger halves, standing them upright around sides of dish. Set aside.
Melt semisweet chocolate with 3 tbsp water in another saucepan over low heat. Stir in 1/3 c whipping cream until smooth. Stir in gelatin mixture. Remove from heat. Cool to room temperature, stirring occasionally.
Place 1-1/2 c whipping cream, powdered sugar, and vanilla in mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold chocolate mixture into whipped cream mixture. Turn into lady finger-lined dish.
Spread top evenly. Cover and chill 4-6 hours or until set.
To serve: invert dish onto a serving platter and unmold Charlotte. Carefully remove plastic wrap. Garnish with additional whipped cream and fresh berries.

Passover Walnut Cake

By Yotam Ottolenghi

https://cooking.nytimes.com/recipes/1018675-walnut-cake

YIELD 8 servings

TIME 1 1/4 hours, plus cooling

INGREDIENTS

FOR THE CAKE:

Oil or butter, for greasing the pan

4 large eggs, yolks and whites separated

1 packed cup/200 grams dark muscovado sugar (or dark brown sugar)

12 ounces/350 grams walnut halves (about 3 1/2 cups), blitzed to the consistency of fine bread crumbs in a food processor

Finely grated zest of 1 lemon

1/8 teaspoon kosher salt

3 tablespoons amaretto

FOR THE CARAMELIZED WALNUTS:

1/3 cup plus 1 tablespoon/80 grams granulated or superfine sugar (caster sugar)

2 ounces/60 grams walnut halves (1/2 cup)

Sea salt

FOR SERVING:

2/3 cup/150 milliliters heavy cream (double cream)

1/2 teaspoon granulated or superfine sugar (caster sugar)

PREPARATION

Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Grease an 8-inch/20-centimeter springform pan with oil or butter. Line the bottom of the pan with parchment paper and set aside.
Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whip on high speed for about 2 minutes, or until pale and fluffy, scraping down sides of bowl as necessary. Transfer mixture to a large bowl. Add walnuts, lemon zest and salt and mix well to combine.
Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to bowl. Whip on high speed for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.
Pour batter into pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely dry and clean. Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan bottom and paper, and flip again to transfer it to a large plate. Brush surface with amaretto and then leave to cool completely.
While cake is cooling, make the caramelized walnuts: Sprinkle sugar evenly over the bottom of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir them into the syrup until coated. Pour nuts onto a parchment-lined sheet pan, spread in a single layer, and sprinkle with a pinch of salt. Once cool and hardened, roughly chop into 1/2- and 1-inch/1- and 2-centimeter pieces.
To serve: Add cream and sugar to the bowl of an electric stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whip on high speed for 1 minute, or until firm and fluffy. When cake has cooled, spread cream over surface and then scatter with caramelized walnuts.

Banana Nut Bread

Makes (1) 9" loaf

For best results, use a loaf pan that measures 9" x 5" x 3" deep.

From America's Test Kitchen

Ingredients

2 c (10 oz) all-purpose unbleached flour, plus more for dusting the pan

1-1/4 c walnuts, chopped finely

3/4 c (3-1/4 oz) sugar

3/4 tsp baking soda

1/2 tsp salt

3 very ripe, soft, dark speckled large bananas, mashed well (about 1-1/2 c)

1/2 c plain yogurt

2 large eggs, beaten lightly

6 tbsp (3/4 stick) unsalted butter, melted and cooled, plus more for greasing pan

1 tsp vanilla extract

chocolate chips (optional)

Steps

Adjust oven rack to lower-middle portion. Heat oven to 350º.
Grease the bottom and sides of loaf pan. Flour pan, tapping out the excess.
(optional) Spread walnuts on baking sheet and toast until fragrant, 5-10 min. Set aside to cool.
Whisk flour, sugar, baking soda, salt in large bowl.
Chop walnuts and chocolate chips. Whisk into flour mixture.
Melt butter. Cool.
Mash bananas in medium bowl. Add vanilla and yogurt. Add butter.
Beat eggs. Add to bananas
Slowly add cooled butter to banana and egg mixture.
Gently add wet mixture to dry mixture and fold to combine just until well integrated. (Note: overmixing will increase chewiness, which is undesirable.)
Pour mixture into loaf pan.
Bake about 50-60 minutes, until brown on top and a toothpick inserted into the center comes out clean.
Turn out onto wire rack and cool for 1 hour or until hungry.

Fudge Cake

Yield: 8-10 servings

PREP TIME: 10 minutes plus baking and cooling time

Ingredients

12 oz semisweet chocolate, coarsely chopped

5 tbsp espresso or strong coffee

2 c granulated sugar

1 c (2 sticks) unsalted butter

6 large eggs, at room temperature, separated

1 c all-purpose flower or 5/8 c matzah cake meal

Confectioners' sugar, for garnish (optional)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 9"x3" springform pan. Dust the pan with flour and tap out the excess.

In the top of a double boiler over hot, not simmering water, melt together the chocolate and espresso, stirring occasionally until smooth. Scrape the chocolate into a large bowl and cool for 10-15 minutes or until tepid.

In a large bowl, using a handheld electric mixer set at medium-high speed, cream the sugar and butter together until light and fluffy. One at a time, add the egg yolks to the mixture, beating well after each addition. Beat in the flour.

In a large, grease-free bowl, using a handheld electric mixer set at medium-high speed, beat the egg whites until they form stiff, shiny peaks. Fold one-fourth of the egg whites into the chocolate mixture to lighten. Then fold in the remaining egg whites. Fold in the creamed sugar mixture.

Scrape the batter into the prepared pan and bake for 60-70 minutes or until the top is crusty and cracked and the middle is still moist. Remove the cake to a wire rack to cool completely. Remove the sides of the springform pan and transfer the cake to a serving plate. If desired, place a doily on top of the cake and sprinkle with confectioners' sugar to form a pattern. Remove the doily carefully.

Chocolate Buttercream Frosting

PREP TIME

15 mins

TOTAL TIME

15 mins

Ingredients

1½ cups butter (3 sticks), softened

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder

Instructions

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Mom's Death by Chocolate

Ingredients

For crust:

2 c all-purpose flour

2/3 c granulated sugar

2/3 c cocoa powder

1 tbsp baking powder

2 eggs, lightly beaten

1/2 c butter, room temp

1 tbsp baking soda

For filling:

4 lb semi-sweet chocolate

4 c heavy cream

1/4 c vanilla extract

1/2 c grand marnier

For topping:

2 lb semi-sweet chocolate

2 c heavy cream

1 tbsp vanilla extract

Directions

Preheat oven to 350°F. Grease a 10" springform pan.

For crust, soften butter in a food processor or mixer. Add all the dry ingredients and blend thoroughly. Add beaten egg slowly. Form the crust mixture by hand to the bottom of the springform pan. Bake for 5 minutes. Let cool.

For filling, melt chocolate, cream, and vanilla in a double boiler, stirring well, and making sure not to boil. When chocolate is melted, add Grand Marnier and put mixture in a mixer bowl and blend at high speed for 15 to 20 minutes until color lightens and mixture thickens. Pour on top of crust and refrigerate until set.

For topping, melt ingredients together in double boiler stirring well. Do not boil. Remove from heat and let mixture rest until just warm. Stir once again then pour over set filling in springform pan. Return to refrigerator for 4 hours, until firm.

To serve, remove ring from pan and slice with a thin, warm knife. Garnish with fresh berries and whipped cream.

Chocolate Chip Cookie Cake #2

From Star's friend Elaine

Ingredients

12 tbsp unsalted butter

3/4 c dark brown sugar

1/2 c white sugar

2 tsp vanilla

1 tsp salt

1 large egg + 1 large yolk

1 3/4 c flour

1/2 tsp baking soda

1 c chocolate chips

Directions

Brown 9 tbsp of butter in skillet (I used a 12 inch skillet) and transfer to bowl and stir in remaining 3 tbsp butter.
Combine dark brown sugar, white sugar and salt and add to butter.
Add egg+yolk and vanilla to butter mixture
Combine flour and baking soda and add to butter mixture
Add chocolate chips and mix well.
Wipe skillet clean with paper towel before transferring dough.
Bake for 20 min at 375.

Chocolate Chip Cookie Cake

From Nestle

Ingredients

2 1/4 c all-purpose flour

1 tsp baking soda

1 tsp salt

1 c (2 sticks) butter, softened

3/4 c granulated sugar

3/4 c packed brown sugar

1 tsp vanilla extract

2 large eggs

2 c (12 oz) semi-sweet chocolate chips

1 c chopped nuts, lightly toasted

Directions

Preheat oven to 375°. Grease 15" x 10" jelly-roll pan.

Combine flour, baking soda, and salt in small bowl. Place chocolate chips and nuts each in their own in a bowl. Add a small amount of flour mixture to each the chocolate chips and nuts to coat them.

Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Spread into prepared pan.

Bake for 20-25 min or until golden brown. Cool in pan on wire rack. Cut into bars.

Cookies

Banana Oatmeal Breakfast Cookies

Original title: FLOURLESS THUMBPRINT BREAKFAST COOKIES

https://ohsheglows.com/2014/10/24/flourless-thumbprint-breakfast-cookies-vegan-gf/

Vegan, gluten-free, oil-free, soy-free

Yield 10 cookies

Prep time 10 minutes

Cook time 12 minutes

Healthy, wholesome breakfast cookies sweetened with banana. These cookies are soft, doughy, and dense—almost like portable baked oatmeal. Have fun changing up this recipe with different mix-ins, like chopped nuts or seeds. Recipe inspired by Ambitious Kitchen.

INGREDIENTS

2 cups rolled oats (use certified gluten-free if necessary)

1 cup (250 mL) mashed ripe banana (about 2 very large)

3 tablespoons chia seeds or ground flaxseed

1 teaspoon cinnamon

1/8 teaspoon fine grain sea salt

8 teaspoons (40 mL) jam

Peanut butter (or almond or sunflower seed butter), for serving (optional)

DIRECTIONS

Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a food processor, add the oats and pulse until a coarse meal forms. Don't process it into a flour, some big flakes are good.
In a large bowl, stir together the processed oats, mashed banana, chia seeds, cinnamon, and salt until combined. The mixture will be very wet and dense.
With a retractable ice cream scoop or a spoon, scoop the dough into 10 mounds. (The cookies do not need to be spaced far apart on the baking sheet as they don't spread out.) Press your thumb into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
Bake cookies at 350°F (180°C) for 11 to 13 minutes, until the cookies are slightly firm on the outside, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes.
If desired, pipe on your favourite nut butter. These cookies also taste great with a pat of coconut oil on top!

TIP: To make the cookies nut-free, omit the peanut butter topping or swap it with sunflower seed butter instead.

Rosemary and parmesan savory cookies

http://www.sunshineandsmile.com/2011/06/23/rosemary-and-parmesan-savory-cookies/

Yield about 35 cookies.

Ingredients:

1/2 cup unsalted butter, kept at room temperature for 30 minutes.

zest of one lemon

1 egg yolk

3 tbsp heavy cream

1 cup all-purpose flour

¾ cup finely grated parmesan cheese

3 tbsp fresh rosemary, finely cut

1/2 tsp salt

olive oil to brush on the cookies (optional)

Directions:

In a bowl, whisk butter and lemon zest.

Add the egg yolk and whisk until it’s smooth and mixed properly.

Now, add the heavy cream and whisk again.

In a separate bowl, add flour, cheese, rosemary and salt and mix them.

Pour the flour mix in the butter mix 1/4 cup at a time and keep whisking. Continue till all the flour and butter is mixed properly.

Cover the bowl and let it rest for 30 mins in the refrigerator.

Finally, give it one last knead with hand and make the cookies. You could use a rolling pin to roll them and cut in shape. Or make tiny balls and press them with your palm.

At last, brush some olive oil on top of the cookies. This would give them a nice brown color.

Bake them at 350 F for about 25 minutes. Turn them and bake them for another 5 minutes.

Pfeffernusse Cookies

2 cups flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1 cup packed dark brown sugar
Yolk from 2 large eggs
1/2 cup slivered almonds, finely chopped in food processor
1/2 cup finely chopped candied orange peel (can make yourself as well; see below for directions)
6 Tablespoons molasses
1/4 cup brandy, bourbon or orange juice
2 1/2 teaspoons grated lemon peel
Confectioners’ sugar

Whisk flour, spices, salt, baking powder and baking soda in a medium bowl and set aside.
Beat butter and brown sugar in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Beat in almonds, candied orange peel, molasses, brandy and lemon peel. Stir in flour mixture just until blended. Refrigerate mixture at least 8 hours for flavors to develop.
Preheat oven to 350 F. Line baking sheets with parchment paper.
Roll dough into 1-inch balls and place 1-inch apart on prepared baking sheets.
Bake in center of oven, 1 sheet at a time, 12 minutes or until bottoms are lightly golden (don’t over bake, cookies should still be soft).
Remove pan to cooling rack and let stand 2 minutes. Meanwhile put about 1 cup confectioners’ sugar in a large bowl.
One at a time, place hot cookies into bowl and turn to coat with sugar. Place on cooling rack to cool completely.
Store in an airtight container with waxed paper between layers up to 3 weeks.

Make your own candied orange peel by cutting wide strips of peel off of an orange, then cutting them into 1/4-inch wide strips. Place the orange strips in a small saucepan with water and boil 15 minutes. Drain, then repeat. Return to saucepan with ½ cup each sugar and water and simmer 45 minutes until peel is very tender. Drain and coat with sugar. Let stand on a wire cooling rack until dry.

Brownies

Chewy, Fudgy Brownies

From Basics with Babish https://basicswithbabish.co/basicsepisodes/brownies

INGREDIENTS

⅓ cup cocoa powder

? tsp espresso powder (orig: 1.5 tsp)

2 ounces unsweetened chocolate, chopped

½ cup plus 2 Tbsp boiling water

4 Tbsp butter

½ cup plus 2 Tbsp vegetable oil

2 large eggs plus 2 egg yolks

1 ½ tsp vanilla extract

2 ½ cups granulated sugar

1 ¾ cup all purpose flour

6 ounces bittersweet chocolate, chopped

DIRECTIONS

Prepare your baking dish by lining with parchment paper and greasing with cooking spray.
In a large bowl, combine cocoa powder, espresso powder, chopped unsweetened chocolate, and boiling water. Stir to combine and get everything melted.
While still warm, add butter and stir until melted. Add vegetable oil and stir again.
Once the mixture has cooled, add the eggs and egg yolks and stir to combine.
Add vanilla extract and whisk, then add granulated sugar and stir to combine.
Next, add flour. Mix it thoroughly and then add the chopped bittersweet chocolate. Stir to combine one last time.
Pour batter into prepared pan. Bake at 350°F for 30-35 minutes, until a tester comes out clean-ish.
Let brownies cool for one hour in the pan.
Remove them from pan using parchment. Serve and enjoy!

Other

Pumpkin Pie

LIBBY'S® FAMOUS PUMPKIN PIE

LEVEL Easy

SERVINGS 10 servings

PREP 15 min

COOK 40 min

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Make 2 for a holiday meal from a 29-oz can of pumpkin.

Ingredients

1-1/2 cup granulated sugar

2 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cloves

4 large eggs

1 29-oz can Pumpkin puree

3 c (24 fl oz, 3 12-fl oz cans) Evaporated Milk

2 unbaked 9-inch (4-cup volume) deep-dish pie shells

Cooking spray

Whipped cream

Directions

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Place parchment paper on a half baking sheet. Place pie shells on the paper. Pour pumpkin mixture into pie shells.
If any pumpkin mixture remains, spray ramekins with cooking spray. Place ramekins on a cake pan. Pour pumpkin mixture into ramekins. Add warm water in the ramekins' cake pan until the tray is half full.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Chocolate Chia Seed Pudding

Prep time: 3 hours 10 minutes

Servings: 4

From Minimalist Baker

Ingredients

1/4 cup cacao powder or unsweetened cocoa powder

3-5 Tbsp maple syrup

1/2 tsp ground cinnamon (optional)

1 pinch sea salt

1/2 tsp vanilla extract

1 1/2 cups Almond Breeze Almond milk Original Unsweetened (or light coconut milk for creamier texture!)

1/2 cup chia seeds

Instructions

To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency).
Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.

Coconut Almond Date Rolls

Prep time: 10 minutes

Yield: 20

From Food with Feeling

INGREDIENTS

1 cup of almonds, walnuts, or mix

1/2 cup of shredded coconut

2-1/2 cup of dates, pitted (about 20)

1-1/2 tablespoons of coconut oil

1/8 teaspoon of sea salt

1/2 teaspoon of vanilla

1/2 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/4 cup of flax seeds (optional)

Some cocoa powder (optional)

INSTRUCTIONS

In a food processor, blend together the flax seeds, almonds/walnuts, and shredded coconut until the almonds are coarsely chopped.
Add in the remaining ingredients and process for 30-60 seconds until everything is finely processed and the mixture is rather sticky.
Optionally split the batch in half. Add cocoa powder to one half, and blend until integrated.
Grease hands with coconut oil. Taking 1 tablespoon at a time (can make them small though if you wish), roll the mixture in your hands so that it forms a nice smooth ball.
Place each ball on a parchment lined baking sheet. Continue until all of the mixture is used up.
Put the try in the fridge for an hour to let the rolls harden.
Store in the fridge for up to 3 weeks.

Chocolate Chip Pecan Pie Recipe

Ingredients:

1 deep dish pie crust

6 tablespoons butter

2/3 cup light corn syrup

1 cup packed light brown sugar

0.5 teaspoon salt

3 tablespoons bourbon

1 tablespoon vanilla extract

2.5 cups chopped pecans

3 eggs, thoroughly beaten

1 cup semi-sweet chocolate chips

Directions

Preheat oven to 350°F.

Add the butter, corn syrup, brown sugar, and salt to a sauce pan. Bring to a boil over medium heat, stirring constantly. Boil for about 2 minutes until brown sugar is completely dissolved. Add the bourbon and vanilla to the boiling mixture and stir in, then remove the pan from heat.

Stir in the chopped pecans, and then allow the mixture to cool slightly (~5 minutes). Slowly stream the beaten eggs into the pecan mixture while whisking quickly. Be sure to whisk quickly enough that the eggs don’t cook and become scrambled eggs before being whisked into the filling :P

Layer chocolate chips on the bottom of an empty pie crust. Pour the filling over the chocolate chips. Cover the exposed crust of the pie with strips of aluminum foil so that it doesn’t burn. Bake for about 40 minutes – when it’s done, the center of the pie will barely perceptibly jiggle when you give it a nudge in the oven. Let cool for at least 30 minutes and serve.

Sufganiyot (Jelly Donuts)

Ingredients

3/4 c orange juice

1/4 lb margarine (115g)

1/4 c sugar (50 g)

2 packages dry yeast

3 c flour (420g)

2 eggs, beaten

Dash of salt

Vegetable oil

Powdered sugar

Instructions

Mix together the orange juice, margarine, and sugar. Heat the mixture until the margarine melts. Cool it to lukewarm and sprinkle in the yeast. Stir the mixture until the yeast dissolves. Add the flour, eggs, and salt and mix them until you get a smooth dough. Knead (punch and fold over) until the dough is springy. If the mixture is too sticky, add more flour. Place the dough in a greased bowl and let it rise for a half-hour. Punch it down and shape it into small balls or doughnut rings. Let them rise for another half hour. Fry them in two inches of hot oil until they're golden brown. Drain them in a paper towel. Put some powdered sugar in a paper bag, add the doughnuts, and shake.

Hanukkah is a perfect time for parties. It gives families and friends a chance to get together. Any one of the eight nights is fine for exchanging gifts, singing songs, and enjoying special holiday foods with others. Besides latkes and sufganiyyot, "Maccabee sandwiches" are fun to serve because they look as good as they taste.

Chocolate peanut butter fudge

1-12 oz pkg peanut butter chips

1/4 c butter

1-14 oz can sweetened condensed milk

1/2 c chopped peanuts (optional)

16 oz semi-sweet chocolate chips

Combine 1 cup of milk, half the butter, and pb chips in a saucepan over medium-low heat until melted and an even consistency. Add the nuts if desired. Pour into greased or wax-paper lined 8"x8" baking pan.

Combine the rest of the ingredients as above. Add on top of pb layer. Refrigerate until solid. Cut and serve at room temperature.