Ingredients

• 1 head romaine, torn into bite-size pieces
• 1 15.5 oz. can no-salt-added black beans, rinsed and drained
• 1 15.25 oz. can no-salt-added or low-sodium whole-kernel corn, rinsed and drained
• 2 medium mangoes, cut into ½ inch cubes
• 1 medium avocado, cut into ½ inch cubes
• 2 medium green onions, cut into ½ inch pieces
• ½ small red or white onion, cut into ½ inch pieces
• 1 small fresh jalapeño, seeds and ribs discarded, finely chopped (optional)
• 2 Tbsp chopped fresh cilantro
• 3 Tbsp fresh lime juice
• 1 Tbsp olive oil
• ½ tsp chili powder
• ¼ tsp pepper
• ¼ tsp salt

Instructions

1. Put the romaine on plates or in bowls. Set aside.
2. In a medium bowl, stir together the beans, corn, mango, avocado, onions, bell peppers, and jalapeño.
3. In a small bowl, whisk together the lime juice, cilantro, olive oil, chili powder, pepper, and salt until well mixed. (You can also put the ingredients in a Mason jar with a secure lid and shake.) Pour over the bean mixture, gently tossing to coat.
4. Spoon over the romaine.

Ingredients

• 1 1/8 cups (250 g) butter
• 1 cup (2.5 dl) Guinness stout beer
• ¾ cup (80 g) cocoa powder
• 2 cups (400 g) granulated sugar
• ¾ tsp vanilla extract (or 1 tsp vanilla sugar)
• 2 eggs
• 2/3 cup (1.4 dl) buttermilk
• 2 ¼ cups (280 g) flour
• ½ tsp baking powder
• 2 tsp baking soda
• 1 pinch of salt
• ¼ cup (50 g) butter, soft
• 2 ½ cups (300 g) powdered sugar, sieved
• ½ cup (125 g) cream cheese

Instructions

Cake batter:

1. Put the butter in a saucepan large enough to hold all ingredients, melt over a medium heat, add the beer, cocoa, sugar and vanilla (or vanilla sugar), mix. Remove from heat,
2. Mix the eggs and buttermilk together and mix with the beer mixture.
3. Mix the flour, baking powder, baking soda and salt, stir into the beer mixture.
4. Pour into the prepared springform pan.
5. Bake at 320°F (160°C) convection oven for approx. 50 minutes or 350°F (175°C) in regular oven for approx. 60 minutes.
6. Test with a skewer and leave to cool.

Frosting:

1. Mix the remaining ¼ cup butter and powdered sugar with a hand mixer until fine crumbs form.
2. Add the cream cheese and continue to mix until the mixture is light and fluffy.
3. Spread over the cooled cake.

Shelf life: Store well wrapped, without icing and in the fridge for 3 days. Frozen for 2 months.
Tip: When cutting, dip the knife briefly in warm water after each cut so that the “beer foam” (icing) remains white.
 

Ingredients

• 3-½ cups fresh cauliflowerets
• 1 large egg, lightly beaten
• 2 ounces sharp white cheddar cheese, shredded
• ¼ cup almond flour
• ½ teaspoon garlic powder
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• 1 teaspoon herbes de Provence or Italian seasoning

Instructions

1. Preheat oven to 400°. In a food processor, pulse cauliflower until it resembles rice (do not overprocess). Spread cauliflower on a parchment-lined baking sheet. Bake 15 minutes, rotating halfway, until lightly browned and tender. Cool on a wire rack for at least 10 minutes.
2. Place cauliflower on a clean towel; roll up and squeeze to remove excess liquid. Transfer to a large bowl. Stir in remaining ingredients.
3. On a parchment-lined 12-in. pizza pan, spread mixture to ¼-in.-thickness, forming about a 10-inch circle. Bake until dry and golden brown, 22-25 minutes. Gently loosen crust from parchment. Place another 12-in. pizza pan over top of crust and flip over; peel off parchment. Slide crust back onto original pizza pan. Bake until golden brown and dry to the touch, about 5 minutes longer.
4. Top as desired; bake until toppings are heated through, 8-10 minutes longer.

Ingredients

• 2 tablespoons olive oil
• ½ chopped onion
• 1 ½ cups basmati rice well rinsed and drained*
• 2-3 garlic cloves, minced
• 2 teaspoons lemon zest
• 2 cups low sodium chicken broth
• ½ cup water
• ¼ cup lemon juice
• ¾ teaspoon salt plus more to taste
• 1 TBS EACH fresh dill, parsley OR 1 teaspoon EACH dried
• ¼ tsp EACH pepper, dried oregano, ground cumin

ADD LATER (optional)

• 1-2 tablespoons butter or more to taste
• ¼ cup feta
• lemon juice to taste

Instructions

1. Sauté onions: Heat olive oil in a large sauce pan (with a lid) over medium high heat. Sauté onions until soft, approximately 5 minutes.
2. Sauté rice: Add rice, garlic and lemon zest and sauté for one additional minute. Stir in chicken broth, water, lemon juice and all seasonings.
3. Simmer: Bring to a boil then reduce heat to LOW, cover, and cook 12-15 minutes, or just until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. If your liquid is evaporated but your rice is still quite undercooked (keeping in mind it will steam for 10 minutes once removed from heat), then add a little additional liquid and continue to cook.
4. Let rest: Once water is evaporated, remove from heat, stir, cover and let sit 10 minutes.
5. Add lemon: Taste and add 1-2 tablespoons additional lemon if desired (I add one tablespoon). Season with additional salt and pepper to taste.
6. Optional: stir in 1-2 tablespoons butter or more to taste. You can stir feta into entire rice pot or add it to individual servings.

Notes:
You can also use brown rice and adjust the amount of water/broth and cook according to brown rice directions.
 

Ingredients

• 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
• 4 cloves garlic, minced
• 2-inch piece of fresh ginger, peeled and minced or grated
• 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
• 1-2 serrano peppers, diced (see recipe note below on spice level)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)
• Freshly cracked black pepper to taste
• 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker)
• 2 cups (480 mL) low-sodium vegetable broth
• 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
• 1 (13.5-ounce/400 mL) can full-fat coconut milk
• 3 tablespoons unsweetened creamy almond butter
• ½ a small lemon, juiced
• ½ cup (~8g) fresh cilantro, roughly chopped
• For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan

Instructions

1. Rinse the lentils in cold water until the water runs clear.
2. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
3. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
4. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
5. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
6. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
7. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

*Kath’s notes:

1. I almost always make a double-batch of these lentils, but I don’t double to coconut milk since I like a somewhat thicker consistency.
2. I can’t usually find the Serrano peppers. I did find ground spicy red pepper that I use in place of the fresh peppers.
3. I also almost never have almond butter on hand and just omit it.
4. If I have fresh baby spinach on hand, I usually throw some in after adding the coconut milk.

Ingredients

• 1 large can (20 ounce) crushed pineapple
• 1 large can (15 ounce) or 2 small cans mandarin oranges
• 1 container (16 ounce) small curd cottage cheese
• 1 large (8 ounce) Cool Whip
• 1 small package (3 ounce) orange Jell-o

Instructions

1. Combine drained fruit and cottage cheese.
2. Fold in Cool Whip.
3. Sprinkle with powdered Jell-o and mix.

Ingredients

Ingredients for chocolate cookie dough:

• ½ cup butter, soft
• 1 cup sugar
• 1 egg
• 1 ½ teaspoons vanilla
• 1 ½ cups flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda

Ingredients for chocolate fudge topping:

• 1 cup chocolate chips
• ½ cup sweetened condensed milk
• ¼ teaspoon salt
• 1 ½ teaspoons cherry juice
• 1 large jar maraschino cherries

Instructions

1. Make chocolate cookie dough.
2. In a large bowl, cream butter, sugar, egg and vanilla until light and fluffy.
3. In a small bowl, combine dry ingredients; flour, unsweetened cocoa powder, ¼ teaspoon salt, baking powder and baking soda.
4. Add dry ingredients to butter mixture and blend at low speed until dough forms; ca. 1 minute.
5. Chill dough for 1 hour.
6. Make the chocolate fudge topping.
7. Melt the chocolate chips, sweetened condensed milk, ¼ teaspoon salt and cherry juice in a pan over low heat.
8. Cut cherries in half; pat dry and set aside.
9. Shape the chilled dough into 1" balls and place on cookie sheet.
10. Press an indentation into each ball with thumb and place ½ cherry in each.
11. Top with chocolate fudge topping.
12. Bake at 350° for 8-10 minutes.

Ingredients

• 2 8-ounce packages refrigerated crescent dinner rolls
• 1 lb. Swiss cheese (sliced)
• 20 ounces corned beef (1 ¼ lbs. sliced deli will work)
• 1 14-ounce can sauerkraut, rinsed and well-drained
• 2⁄3 cup thousand island dressing
• 1 egg white, lightly beaten
• 3 teaspoons caraway seeds (optional)

Instructions

1. Unroll one tube of crescent dough into one long rectangle: seal seams and perforations.
2. Press onto the bottom of a greased 13X9 baking dish.
3. Bake at 375 degrees for 8-10 minutes or until golden brown.
4. Layer with half of the cheese and all of the corned beef.
5. Combine sauerkraut and dressing; spread over beef, top with remaining cheese.
6. On a lightly floured surface, roll out and press together seam of second tube of crescent dough in a 9X13 rectangle then place over cheese.
7. Brush dough with egg white and sprinkle with caraway seeds, if using.
8. Bake for 12-16 minutes or until heated through and crust is golden brown.
9. Let stand for 5 minutes before cutting.

Ingredients

• ½ cup melted butter
• ½ cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1 cup corn meal
• 1 cup all purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 pound Lit’l Smokies, cut into 1 inch pieces

Instructions

1. Preheat the oven to 375 degrees F
2. Spray the cavities of two 24 cavity mini muffin pans with spray oil, or line the cavities with cupcake liners.
3. In a medium bowl, whisk the butter and sugar together until well combined.
4. Add the eggs to the butter mixture and whisk. Whisk in the buttermilk.
5. In a small to medium bowl, whisk together the corn flour, all purpose flour, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients in two batches, stirring to combine between each addition.
7. Using a tablespoon cookie scoop or a tablespoon, divide the batter among the 48 cavities in the pans. If you use cupcake liners, spray each one lightly with spray oil, one at a time, just prior to adding the batter.
8. Push the 1 inch pieces of the Lit’l Smokies into the batter so that it stands straight up.
9. Bake for 8 to 12 minutes, until they are set and slightly golden on the edges.
10. Cool the muffins in the pan for five minutes before serving. Leftovers should be refrigerated and then reheated in the microwave for 20 to 30 seconds.

Ingredients

• ¼ pound baked Virginia ham
• ¼ pound capicola
• ¼ pound Genoa salami
• ¼ pound sandwich pepperoni
• ¼ pound sharp provolone
• ¼ pound Swiss cheese
• 2 packages crescent rolls
• 3 eggs, beaten by hand
• 2 medium jars of roasted red peppers
• bread crumbs

Instructions

1. Layer one package of the crescent rolls on the bottom of a 9x13" pan.
2. Layer meats and cheeses, no particular order.
3. Drain and pat peppers dry, then layer those on.
4. Pour about half of the egg mixture over all that.
5. Then put the second package of crescent roll on.
6. Pour the rest of the egg mixture on and sprinkle bread crumbs.
7. Bake for 50 minutes at 350°F.
8. You’ll be able to tell when it’s done, it’s nice and brown and smells so good!

Ingredients

• 2 sticks butter, softened
• ½ cup sugar
• 1 egg yolk
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• 1 cup dried cranberries
• 1 cup white chocolate chips
• ½ cup chopped walnuts

Instructions

1. Preheat oven to 400°F.
2. Coat two baking sheets with cooking spray.
3. In a large bowl, cream butter and sugar.
4. Beat in egg yolk, vanilla and salt.
5. Add flour; mix well.
6. Stir in dried cranberries, white chocolate chips and walnuts.
7. Drop by small teaspoonfuls onto baking sheets.
8. Bake 10-12 minutes, or until lightly browned on bottom.

Ingredients

• 1 cup pitted dates
• 1 cup powdered sugar
• 1 cup walnuts
• 1 cup peanut butter
• 1 12-ounce bag semi-sweet chocolate chips

Instructions

1. Chop the dates and walnuts.
2. Combine peanut butter and powdered sugar; add to dates and walnuts.
3. Melt chocolate chips over double-boiler while shaping other four ingredients into balls.
4. When melted, dunk balls into chocolate and turn with a spoon until thoroughly coated.
5. Place on waxed paper to cool. (I open my window so the cold air hits them, but you could refrigerate them, too)

Ingredients

• 1 stick butter
• 1 cup crushed graham crackers
• 1 cup shredded coconut
• 1 cup chopped walnuts
• 1 small bag butterscotch chips
• 1 small bag chocolate chips
• 1 can sweetened condensed milk

Instructions

Melt 1 stick butter in a foil-lined 9x13" pan.
Then sprinkle in layers:
1 cup crushed graham crackers, working into the melted butter to form a crust
1 cup shredded coconut
1 cup chopped walnuts
1 small bag butterscotch chips
1 small bag chocolate chips
Drizzle 1 can sweetened condensed milk over top.
Bake in 350° oven for about 30 minutes.

Ingredients

• 3 cups flour
• ¾ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup orange juice
• ½ cup butter (melted)
• 2 eggs
• 1 ¼ cups coarsely chopped cranberries
• ½ cup chopped nuts

Instructions

1. Combine dry ingredients.
2. Add juice, butter and eggs.
3. Mix just until moistened.
4. Stir in cranberries and nuts.
5. Pour into a greased and floured 9x5 loaf pan.
6. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean.

Ingredients

• ¼ cup tahini, at room temperature and well stirred
• 3 tablespoons lemon juice
• Pinch of ground cayenne
• 2 garlic cloves, grated or pounded to a paste
• 2 tablespoons extra-virgin olive oil
• 1 cup plain yogurt (not Greek-style yogurt)
• Kosher salt

Instructions

1. Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth.
2. Whisk in olive oil, yogurt and a good pinch of salt.

Ingredients

• 2 tbsp (30 ml) olive oil
• ¼ cup (60 ml) butter
• 1 medium-sized yellow onion, diced
• 4 small, or 2 large, carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup (250 ml) diced pancetta (about 4.5 oz/125 g)
• 1 tsp (5 ml) kosher salt, or sea salt
• Freshly ground black pepper
• 2.2 lb (1 kg) lean ground meat (beef, veal, or a combination)
• 1 cup (250 ml) dry white wine (such as Chardonnay)
• 2 cups (500 ml) whole (3.25%) or partly skimmed (2%) milk
• 1 can (28 oz/794 g) diced tomatoes, or crushed tomatoes
• 1 cup (250 ml) beef broth

To serve
Freshly grated Parmigiano-Reggiano
Dried pappardelle, tagliatelle, linguine, or spaghetti
Fresh basil leaves (optional)

Instructions

1. In a large pot set over medium heat, add the butter and the oil and stir until the butter is melted. Add the onion, carrot, celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for 5 minutes, stirring often, until the vegetables are soft. Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp.
2. Add a third of the ground meat, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the excess water and liquid to evaporate, which is key for the meat to caramelize properly. Once the meat is cooked, add a third more of the meat, stirring and breaking lumps as you go. Repeat with the remaining meat. When the meat is cooked and no lumps remain, set a timer to 10 minutes and keep cooking the meat, stirring from time to time. You want the meat to caramelize and even become crispy in spots. Golden bits of meat will stick to the bottom of the pot, which you will deglaze with white wine later. Watch over the pan at all times as you don’t want the meat to burn.
3. Add the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of the pot. Push the meat all around to make sure you scrape it all off. By the time you’re finished, the wine will be evaporated (2 to 3 minutes). Be careful not to let the meat stick to the pot again—lower the heat if necessary.
4. Add the milk, tomatoes, beef broth, remaining salt (½ tsp/2 ml) and a generous grinding of black pepper. Bring to a boil and then lower to the lowest heat setting. Half-cover and simmer gently for 2.5 to 3 hours, setting yourself a timer to give the sauce a stir every half hour. Start monitoring the texture of the sauce after 2 hours: the sauce is ready when it’s thick like oatmeal. It should look rich and creamy, and no liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.

Ingredients

• 1 tbsp. olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, finely chopped
• 1 tbsp. tomato paste
• 1 (15.5-oz) can pinto beans, drained and rinsed
• 1 (15.5-oz) can black beans, drained and rinsed
• 1 (15.5-oz) can kidney beans, drained and rinsed
• 1 (28-oz.) can fire roasted tomatoes
• 3 c. vegetable broth
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 2 tsp. oregano
• kosher salt
• Freshly ground black pepper
• Shredded cheddar, for serving
• Sour cream, for serving
• Cilantro, for serving

Instructions

1. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots.
2. Sauté until soft about 5 minutes.
3. Add garlic and jalapeño and cook until fragrant, 1 minute.
4. Add tomato paste and stir to coat vegetables.
5. Add tomatoes, beans, broth, and seasonings.
6. Season with salt and pepper to taste.
7. Bring to a boil then reduce heat and let simmer, 30 minutes.
8. Serve with cheese, sour cream, and cilantro.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, medium dice
• 1 carrot, medium dice
• 2 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1 bell pepper, medium dice
• 1 zucchini, medium dice
• 2 teaspoons ground cumin
• 2 tablespoons plus 1 teaspoon chili powder
• 2 (15-ounce) cans light kidney, dark kidney, or black beans, drained and rinsed
• 1 ½ cups water
• 1 (28-ounce) can chopped tomatoes
• Chopped cilantro, for garnish (optional)
• Quartered lime pieces, for garnish (optional)
• Shredded cheddar cheese or crumbled queso fresco, for garnish (optional)
• Sour cream, for garnish (optional)

Instructions

1. Heat the oil in a large heavy-bottomed pot with a tight-fitting lid or a Dutch oven over medium heat until shimmering.
2. Add the onions, carrots, and garlic and season with salt and pepper.
3. Cook, stirring occasionally, until the onions have softened, about 5 minutes.
4. Add the bell pepper and zucchini to the pot and season with salt and pepper.
5. Add the cumin and chili powder and stir to incorporate.
6. Cook, stirring occasionally, until the carrots are knife tender, about 8 to 10 minutes.
7. Add the beans, water, and tomatoes with their juices and stir to combine.
8. Increase the heat to high and bring to a boil.
9. Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes.
10. Taste and season with additional salt and pepper, if necessary.
11. Serve and garnish as desired.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium red bell pepper, medium dice
• 1 medium yellow onion, medium dice
• 2 medium garlic cloves, coarsely chopped
• 1 pound ground turkey
• 3 tablespoons chili powder
• 2 teaspoons kosher salt, plus more as needed
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• 1 (28-ounce) can diced tomatoes
• 1 cup low-sodium chicken broth or stock
• 2 (14-ounce) cans cannellini beans, drained and rinsed
• 1 bay leaf

Instructions

1. First, sauté ground turkey with red bell pepper, onion, and garlic.
2. Add chili powder, cayenne, ground cumin, and a bit of cinnamon to provide depth and heat.
3. Then stir in canned diced tomatoes and canned white beans and leave to simmer until the flavors mingle.
4. Simmer for about an hour.
5. Serve with shredded cheddar cheese and sour cream.

Ingredients

• 1 tablespoon olive or coconut oil
• 1 small red onion, diced
• 2 garlic cloves, minced
• 1- inch fresh ginger, peeled and minced
• 1 serrano chili pepper, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ¼ teaspoon coriander
• One 15-ounce can diced tomatoes
• 1 teaspoon sea salt
• One 15-ounce can unsweetened full fat coconut milk
• 1 cup red lentils
• 5 ounces baby spinach

Instructions

1. In a large stock pot or Dutch oven, heat the oil.
2. Saute the onion over medium-high heat until soft, 5 minutes.
3. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook until very fragrant, 2 minutes.
4. Carefully pour in the tomatoes and add the salt, scraping up any brown bits that formed on the bottom of the pan.
5. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes.
6. Add the coconut milk and 1 cup water. Bring to a boil over high heat.
7. Stir in the lentils and reduce the heat to medium-low.
8. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
9. Fold in the spinach and cook until wilted, 3 minutes.
10. Serve alongside coconut rice.

Ingredients

• ¼ cup vegetable oil
• 2 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• ½ teaspoon sesame oil
• ¼ teaspoon dried crushed red pepper

Instructions

Whisk together all ingredients.
Makes ½ cup

Ingredients

• 260g Mehl
• 225g Butter, kalt
• 1 Eigelb
• 245g Saurer Halbrahm
• 115g Walnüsse, fein gehackt
• 1 Teelöffel Zimt
• 150g Zucker

Instructions

1. Mehl und Butter mit den Händen oder dem Metallhacker (Teigmischer) vermengen.
2. Eigelb hinzufügen und gut mischen.
3. Sauerrahm hinzufügen, gut mischen.
4. Teig kühlen.
5. Fein gehackte Walnüsse, Zimt und Zucker in einer Schüssel vermengen.
6. Einen Teil des gekühlten Teigs sehr dünn (ca. 3mm) auf einer bemehlten Oberfläche auswalken.
7. Den Teig mit einer Portion der Nussmischung bestreichen.
8. In Dreiecke schneiden und mit dem breiten Ende zuerst rollen; zu Hörnern formen.
9. Im vorgeheizten Ofen backen bei 175C für 15-20 Minuten oder bis sie goldbraun sind.
10. Kann eingefroren sein.
11. Kann im gebrauchsfertigen Zustand auch mit Puderzucker bestreut werden. (Wir haben das seit vielen Jahren nicht mehr gemacht, aber es ist eine hübsche Dekoration.)

Ingredients

• butter [1] for sautéing
• 1.1 lbs ground beef

• 1 onion, finely chopped
• 1 carrot, diced
• 1 large stalk celery, diced
• 1 cup red wine
• 1 cup beef bouillon
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon thyme, finely chopped
• salt and pepper to taste

• 1 lb elbow macaroni
• boiling salted water

• grated cheese
• applesauce

Instructions

1. Cook the meat first

   • Heat butter in pan.
   • Divide ground beef into a few smaller portions.
   • Sauté the smaller portions individually for about 3 minutes each.
   • Remove from pan before adding next portion.
   • Set aside.
2. Add vegetables

   • Add onion, carrot and celery to pan and saute briefly.
   • Add wine and bring to a boil.
   • Add beef bouillon, tomato paste, paprika, bay leaf and sautéd ground beef to pan.
   • Cover pan and simmer for about 30 minutes.
   • Add thyme, salt and pepper, to taste.
3. Cook elbows until al dente in salted boiling water, drain.
4. Serve in pasta bowls and top with the meat sauce.
5. Serve with grated cheese and applesauce.

Ingredients

• 1 head of garlic − peeled and then crushed or sliced
• 4 cups of water
• ¼ cup apple cider vinegar
• ¼ cup raw honey

Instructions

1. Boil garlic in water on low simmer until garlic is translucent (about 15 minutes).
2. Take off of heat and add vinegar and honey.
3. Mix well and drink 1-4 cups daily (¼-2 cups for kiddos).

***Feel free to add lemon and/or grated ginger or cayenne for an extra boost!

Ingredients

• 2 cups Arborio rice
• 1/3 cup butter
• 1 onion
• ½ cup dry white wine
• 6-6.5 cups bouillon
• 1 envelope saffron
• grated parmesan
• salt

Instructions

1. Sauté the finely chopped onion in half the butter until golden.
2. Add the rice and sauté until slightly golden.
3. Add a little salt.
4. Deglaze the pan with the white wine and slightly reduce over medium to medium-high heat.
5. While constantly stirring, add the bouillon a little at a time, approximately cup by cup, and allow the liquid to partially absorb before adding more.
6. Cook the rice to al dente (or more, to taste) and leave a little liquid remaining. Risotto should be neither soupy nor dry.
7. Stir in the saffron just before the risotto is done.
8. Add the parmesan, to taste, and remaining butter.

Ingredients

• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened to room temperature (113g)
• 1 cup granulated sugar (you can also use brown or golden brown)
• 2 eggs
• 1 teaspoon vanilla
• ½ cup sour cream
• 1 cup mashed bananas (about 2-3 mushy, brown ones)
• 1 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175C).
2. In a small bowl, stir the flour, baking soda and salt together. Set aside.
3. In a large mixing bowl, beat the butter, sugar, eggs and vanilla.
4. With a wooden spoon, stir in the sour cream, bananas and chopped nuts.
5. Stir in the dry ingredients.
6. Pour into a greased loaf (8.5"x4.5") pan.
7. Bake for approximately 50 minutes or until pick inserted into the middle of the bread comes out clean.

Ingredients

• 1 ¾ cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 beaten egg
• ¾ cup milk
• ¼ cooking oil

Instructions

1. Preheat oven to 400°F (205C).
2. In a mixing bowl combine flour, sugar, baking powder and salt.
3. Make a well in the center.
4. Combine egg, milk and oil; add all at once to flour mixture.
5. Stir just until moistened (batter should be lumpy).
6. Lightly grease muffin cups or line with paper bake cups; fill 2/3 full.
7. Bake for about 20 minutes or until golden.
8. Remove from pans; serve warm.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened (226g)
• ¾ cup granulated sugar
• ¾ cups packed brown sugar**
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups chocolate morsels
• 1 cup coarsely chopped walnuts

**Brown sugar substitutes
For light brown sugar:
Mix 1 cup granulated sugar with 2 tablespoons molasses
For dark brown sugar:
Mix 1 cup granulated sugar with 3 tablespoons molasses

Instructions

1. Combine flour, baking soda and salt in a small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy.
3. Add eggs one at a time, beating well after each.
4. Gradually beat in flour mixture.
5. Stir in chocolate morsels and walnuts.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake in preheated 375°F (190C) oven for 9 to 11 minutes or until golden brown.
8. Let stand for 2 minutes; remove to wire racks to cool completely.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt (optional)
• 1 ¼ cups packed light brown sugar**
• 1 cup butter, softened (226g)
• ½ cup granulated sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 ½ cups quick or old-fashioned oats
• 2 cups chocolate morsels
• 1 cup coarsely chopped nuts (optional)

**Brown sugar substitutes
For light brown sugar:
Mix 1 cup granulated sugar with 2 tablespoons molasses
For dark brown sugar:
Mix 1 cup granulated sugar with 3 tablespoons molasses

Instructions

1. Combine flour, baking soda and salt in a small bowl.
2. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.
3. Beat in eggs, milk and vanilla.
4. Gradually beat in flour mixture.
5. Stir in oats, chocolate morsels and nuts.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake in preheated 375°F (190C) oven for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.
8. Let stand for 1 minute; remove to wire racks to cool completely.

Ingredients

• 1 2/3 cups granulated sugar
• ¾ cup butter, melted (170g)
• 2 tablespoons water
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• ¾ cup baking cocoa
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup chopped nuts (optional)
• Sifted powdered sugar (optional)

Instructions

1. Stir together granulated sugar, butter and water in large bowl.
2. Stir in eggs and vanilla.
3. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
4. Stir in nuts.
5. Spread into greased 13x9-inch baking pan.
6. Bake in preheated 350°F (175C) oven for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
7. Cool completely on wire rack.
8. Sprinkle with powdered sugar, if desired.
9. Cut into bars.

Ingredients

• 6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs. total)
• Salt and pepper
• ½ cup diced onion
• 2 cloves garlic, minced
• ½ cup honey
• ¼ cup ketchup
• ½ cup low-sodium soy sauce
• 2 tablespoons vegetable oil or olive oil
• ¼ teaspoon red pepper flakes
• 4 teaspoons cornstarch
• 1/3 cup water
• ½ tablespoon (or more) sesame seeds
• 3 scallions, chopped

Instructions

1. Place chicken in crock pot and lightly season both sides with salt and pepper.
2. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
3. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside.
4. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Serve chicken over rice, spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Ingredients

• 1 cup (16 tablespoons) unsalted butter, softened to room temperature
• 1 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon molasses
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 ¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup bittersweet chocolate chips
• ½ cup coarsely chopped pecans
• coarse sea salt, to sprinkle on top

Instructions

1. Line two baking sheets with parchment paper and set aside.
2. Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 ½ to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes.
3. Beat the remaining ½ cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.
4. Beat in the vanilla extract and molasses.
5. Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
6. Add the egg and egg yolk, and beat for one minute more.
7. Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
8. Use a spatula to fold in the chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.
9. Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.
10. Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2 inches between the cookies; they’ll spread as they bake.
11. Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
12. Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.

Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.

Ingredients

• 1 cauliflower (2 pounds or ca. 1 kg)*
• 3 tablespoons unsalted butter
• 1 cup chopped onions
• 1/3 pound (ca. 150 grams) ground lamb, beef or poultry*
• 3 sprigs thyme**
• 3 sprigs marjoram**
• 1.5 cups meat/chicken stock or water
• Salt and freshly ground pepper
• Flat-leaf parsley

*I don’t really measure these ingredients. I just use whatever I have – any cauliflower and the standard-sized package of ground meat. The recipe is not very fussy.

**I use dried herbs if I don’t have fresh, which is often. Especially in the winter.

Instructions

1. Remove the stalk and leaves from the cauliflower. Blanch it in boiling salted water just a few minutes. Refresh with cold water and set aside.***
2. Heat the butter in a heavy pan and cook the onions until they begin to brown around the edges.
3. Add the meat and cook, stirring until it browns.
4. Divide the cauliflower into florets and stir into the pan.
5. Add herbs, meat/chicken stock or water, salt and pepper; cover and cook gently for 30 or 40 minutes, until the cauliflower is tender.
6. Five minutes before the cooking is finished, stir in a handful of parsley.
7. During cooking check for liquid and add some if necessary. Adjust seasoning, take out the herb sprigs and serve hot.

I like to serve it with basmati rice and maybe a little Sweet Thai Chili Sauce to spice it up.

***I almost never blanch the cauliflower. I break it into florets and add it to the pot after I finish browning the onions and meat. I don’t like the cauliflower to get too mushy.

Ingredients

Salad ingredients:

• 2 boneless skinless chicken breasts
• 3 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• salt and pepper
• 2 Tbsp. olive oil
• 1 head Romaine lettuce, shredded
• 4 cups shredded red cabbage
• 1 cup edamame
• 2/3 cup shredded carrots
• ½ cup chow mein noodles
• ¼ cup sliced almonds, toasted
• sesame ginger vinaigrette (see ingredient below)

Sesame Ginger Vinaigrette ingredients:

• ¼ cup vegetable or olive oil
• 3 Tbsp. honey
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. soy sauce
• 1 clove garlic, minced
• 2 tsp. sriracha chile sauce (optional)
• 1 tsp. sesame oil
• pinch of salt and pepper

Instructions

To make the salad:

1. Combine chicken breasts, soy sauce and rice wine vinegar in a large bowl or ziplock bag and let marinate in the refrigerator for at least 15 minutes.
2. Remove the chicken from the marinade, and season both sides of each chicken breast with salt and pepper.
3. Heat oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side or until the chicken is cooked through and no longer pink inside.
4. Remove and let rest for at least 5 minutes.
5. Then cut into thin strips.
6. In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles and almonds until combined.
7. Toss with your desired amount of vinaigrette.
8. Serve immediately.

To make the vinaigrette:

Whisk together all ingredients until combined. You can add more sriracha for an extra kick.

Ingredients

• 1 head of cauliflower, cut into bite size pieces
• ½ c buttermilk
• ½ c flour
• 1 tsp garlic salt
• ½ c buffalo sauce (like Frank’s Red Hot Buffalo Wings Sauce)
• 1 tbsp butter, melted

Garnishes

• bleu cheese dressing
• celery and/or carrots

Instructions

1. Preheat oven to 350ºF.
2. In a large bowl whisk together buttermilk, flour, and garlic salt until smooth.
3. Place the cauliflower into the bowl of batter and gently toss to coat.
4. Place the battered cauliflower in a greased baking dish trying to shake off any excess batter.
5. Bake for 18–20 minutes turning once until some of the edges turn a nice golden color.
6. While the cauliflower is baking combine the buffalo sauce and melted butter in a small bowl.
7. Remove the cauliflower from the oven and drizzle the buffalo sauce mixture over the top and toss to coat.
8. Return the cauliflower to the oven and bake for an additional 5 minutes.
9. Remove the finished cauliflower from the oven and plate with some fresh veggies and a side of bleu cheese dressing.

Ingredients

• 2 ½ cups diced butternut squash
• 1 ½ cups dried organic chick peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can organic coconut milk
• 1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here)
• 1 ½ cups freshly shelled peas (you can use frozen here, if you wish)
• 1-2 large tomatoes, diced
• 3 cups vegetable broth or water
• 3 tablespoons yellow curry powder
• 1 teaspoon kosher salt
• handful of fresh cilantro, roughly chopped (save some for serving)

Instructions

1. Rinse and sort through the dry chickpeas.
2. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes.
3. Add all of the ingredients to your slow cooker besides the peas and spinach.
4. Cook on high for 6 hours.
5. About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir.
6. If your sauce seems to be a bit too thin or watery when it is done cooking, you could make a quick mix of cornstarch and hot water and pour a tablespoon or two of the mixture into the crock pot, allow it to simmer a bit longer. This will thicken it right up.
7. Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.

Ingredients

For the Guinness Chocolate Cupcakes

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• ¾ cup unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour
• 2 cups sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Ganache Filling

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting

• 2 ½ to 4 cups confections sugar; enough to reach desired consistency
• 1 stick (½ cup or 4 ounces) unsalted butter, at room temperature
• 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Instructions

Make the cupcakes:

1. Preheat oven to 350°F. Line 24 cupcake cups with liners.
2. Put the butter with the beer in a sauce pan over medium heat and bring to a simmer.
3. Whisk in cocoa powder until smooth.
4. Cool slightly.
5. In a large bowl, whisk the flour, sugar, baking soda and salt.
6. In a mixer bowl, beat the eggs and the sour cream together.
7. Add the beer/butter/cocoa mixture and beat to combine.
8. Add the flour mixture and beat briefly just to combine.
9. Using a rubber spatula, fold the batter until completely combined, making sure to incorporate little pockets of flour on the bottom so that the batter is of equal consistency everywhere.
10. Fill the cupcake liners about 2/3 of the way if you want flatter cupcakes and ¾ if you want domed.
11. Bake for about 17 minutes, or until a toothpick or a slim knife inserted into the middle of a cupcake comes out clean.
12. Cool completely to room temperature.

Make the filling:

1. Chop the chocolate and transfer it to a heatproof bowl.
2. Heat the cream until simmering and pour it over the chocolate.
3. Let it sit for one minute and then stir until smooth.
4. Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes:

1. Let the ganache cool until thick but still soft enough to be piped.
2. Using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. (I went about half to 2/3 of the way down and used a small knife to help me extract the centers.)
3. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting:

1. In a large mixer bowl, whip the butter for several minutes until very light and fluffy.
2. Slowly add the powdered sugar, letting it incorporate, until the butter becomes thicker and stiff (you will know when this happens).
3. Slowly drizzle the Bailey’s (or milk or cream or a combination thereof) and whip until combined.
4. Ice and decorate the cupcakes. (It was difficult to spread the frosting with the opening for the ganache. It was easier to pipe little stars of frosting with a piping bag.)

Ingredients

• 2 cups flour
• 2 sticks butter, chilled (=1 cup =226 grams)
• 1 egg yolk
• 8 ounces sour cream (~1 cup)
• 4 ounces walnuts, finely chopped (~113 grams)
• 1 teaspoon cinnamon
• ¾ cup sugar

Instructions

1. Using hands or metal chopper, blend flour and butter together.
2. Add egg yolk and mix well.
3. Add sour cream, mix well.
4. Chill.
5. Combine finely-chopped walnuts, cinnamon and sugar in a bowl.
6. Roll out a portion of the chilled dough *very thinly* on a floured surface.
7. Spread with equal portion of the nut mixture.
8. Cut into triangles and roll beginning with the wide end first; shape into horns.
9. Bake at 350 degrees F (175 C) for 20-25 minutes, depending on your oven or until golden brown.

May be frozen.
May also be sprinkled with powdered sugar when ready to use. (We haven’t done this in many years, but it is a pretty decoration.)

Ingredients

• ¾ cup long-grain rice
• 3 tbsp orzo (check the pasta aisle)
• 1 cup hot water or chicken stock
• 2 tbsp butter
• 1 tsp salt
• Pinch pepper

Instructions

Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Place the orzo in a medium sized pot. Stir continuously on medium-low heat, until the colour turns light brown. Add the butter and rice in the cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot water or chicken stock in it. Add salt and pepper. Turn the heat to low and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.

Ingredients

• 500 gr flat beans
• 50 ml extra virgin olive oil
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 tbsp sugar
• 2 tomatoes, diced
• 1 tbsp crushed tomato
• 1 ½ cups water
• Salt

Instructions

First, wash the beans, trim both ends and shave along the sides with a knife. In a large pot place the onion and olive oil. Cook them together for about 3-4 minutes. Add the beans, garlic, salt, sugar, tomatoes and crushed tomato. Pour in 1 cup of water. Leave the lid half open and cook for 35-40 minutes, and add another half cup of water midway through. If needed, you can add more water later.

Let cool for half an hour, then place in a service plate. Pour in a little bit of extra virgin olive oil again. Let cool in the fridge. This dish is served cold as a side.

Ingredients

• 1 ½ pound beef round steak or lean stew beef
• Salt and pepper
• 1/3 cup all purpose flour
• 2 teaspoons curry paste (such as Thai Red Curry Base)
• 2 cloves garlic, chopped
• 1 red bell pepper, thinly sliced
• 2 medium onions, thinly sliced
• 2 cups canned whole tomatoes, chopped
• 2 cups well-stirred canned unsweetened coconut milk
• 2 tablespoons fresh lime juice
• ½ cup sliced scallion greens
• ½ cup coarsely chopped fresh cilantro sprigs
• ½ cup coarsely chopped basil or Thai basil leaves

Instructions

Combine flour with salt and pepper to taste and coat meat in flour mixture. Combine coconut milk with curry paste, mix thoroughly and place in bottom of crockpot with garlic, pepper, onion, chopped tomatoes.

Simmer on the low heat setting for 6-8 hours, stirring occasionally, until vegetables are soft and meat is cooked through. Season to taste with lime juice, and add more salt if necessary.

Sprinkle beef curry with scallions, cilantro, and basil and serve over rice.

Ingredients

• 4 medium tart cooking apples, sliced (4 cups)
• ¾ cup packed brown sugar
• ½ cup Gold Medal® all-purpose flour
• ½ cup quick-cooking or old-fashioned oats
• 1/3 cup butter or margarine, softened
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground nutmeg
• Cream or Ice cream, if desired

Instructions

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Ingredients

Dough

4 large russet potatoes
½ teaspoon salt
1 tablespoon butter, softened
2 eggs, beaten
¼ cup farina
1 cup all-purpose flour, or as needed

Filling

12 Italian prune plums
12 cubes white sugar

Bread Crumbs

½ cup butter, melted
¼ cup white sugar
1 cup dry bread crumbs

Garnish

Additional melted butter and sugar for garnish (optional)

Instructions

1. Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
2. In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
3. Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
4. On a floured surface, roll out the dough to ¼ inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
5. Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
6. Melt the remaining ½ cup of butter in a small skillet over medium heat. Stir in bread crumbs, and ¼ cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

Ingredients

• 4 cups broccoli cuts fresh or 16 ounces frozen broccoli cuts or 2 (10-oz.) packages frozen broccoli cuts
• 3 cups chicken broth
• 2 medium onions – chopped
• 1 teaspoon thyme
• 1 bay leaf
• 2 small garlic cloves
• 4 tablespoons butter or margarine
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• ½ teaspoon salt
• 1 dash pepper
• 2 cups milk – half and half, or evaporated milk

Instructions

Combine chicken broth, onions, broccoli, thyme, bay leaf and garlic cloves.

Bring to a boil. Simmer, partially covered, for 10 minutes. In a small saucepan, melt butter. Stir in flour, salt and pepper. Add milk gradually, stirring constantly until all milk is added; mixture will be lumpy at first, but will smooth out as you keep stirring. Cook, stirring occasionally, till mixture bubbles and thickens.

Remove and discard bay leaf from broccoli/broth mixture. Puree in batches in blender or food processor for 30 seconds, or until very smooth.

Transfer to large bowl. Add milk mixture, stirring until well combined. Adjust seasoning. Serve hot.

Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• ¾ cup milk

Instructions

Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.

In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.

Bake Yellow Cake Recipe for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

For a 9 × 13 pan − Baked at 350 degrees F. for 30 to 38 minutes.

Ingredients

• 3 tablespoons butter
• 3¾ cups confectioners’ sugar (1 pound box)
• 4 to 5 tablespoons orange juice (approximately)
• 1½ teaspoon finely grated orange peel
• few grains salt

Instructions

1. Cream butter;
2. Add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading;
3. Stir in orange peel and salt.

Ingredients

• 4 cervelas or 1.25 lb. Lyonnais sausage
• 3 ½ oz. Gruyere or Emmentaler cheese
• 2 gherkins or cornichons
• 1 small onion
• 2 tomatoes
• 1 hard-boiled egg
• chopped chives

Vinaigrette

• 1 tbsp. mustard
• salt and pepper
• 6 tbsp. oil
• 3 tbsp. vinegar
• 1 tbsp. mayonnaise

Instructions

1. Skin the sausage(s) and slice or cut into cubes or strips.
2. Cut the cheese into cubes or strips likewise.
3. Chop the gherkins and onion finely.
4. Mix together all ingredients for the vinaigrette and pour it over the salad. Toss well to coat.
5. Slice the tomatoes and hard-boiled egg and arrange on top.
6. Sprinkle with chives and chill well.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ½ cup white sugar
• 1 teaspoon salt
• 3 ½ teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Ingredients

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 ¼ cups milk
• 1 egg
• 3 tablespoons butter, melted

Instructions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Ingredients

• 1 tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 4-ounce cans chopped green chiles
• 4 cups chopped cooked chicken
• 2 teaspoons ground cumin
• 1 ½ teaspoons dried oregano, crumbled
• ¼ teaspoon cayenne or crushed red pepper, depending on taste
• 3 16-ounce cans Great Northern beans, drained & rinsed
• 6 cups chicken broth
• 3 cups Monterey Jack cheese, grated
• salt
• pepper
• sour cream

Instructions

1. Heat oil in large heavy pot to medium-high.
2. Add onions & saute until translucent, about 10 minutes.
3. Add garlic, chiles, chicken, cumin, oregano and hot pepper. Saute 2 minutes.
4. Add beans and chicken broth.
5. Bring to a boil, reduce heat and simmer 2 hours or more.
6. Add 1 cup of grated cheese.
7. Stir until thick and melted.
8. Season with salt & pepper.
9. Serve with remaining cheese and sour cream.

Ingredients

• 4 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 2 teaspoons minced garlic
• 1/8 to ¼ teaspoon crushed red pepper
• 2 teaspoons curry powder
• ½ teaspoon ground coriander
• Pinch ground cayenne pepper (optional)
• 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
• 5 cups of chicken broth (or vegetable broth for vegetarian option)
• 2 cups of milk
• ½ cup brown sugar
• ½ cup heavy cream

Instructions

1. Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
5. Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.

Ingredients

• ¾ pound pasta
• 1 tablespoon olive oil
• 1 pound spicy Italian sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon dried basil
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) package frozen chopped spinach
• ½ cup grated Parmesan cheese

Instructions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
3. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
4. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

I usually have extra peppers around, so I through in two red ones or a yellow and red one. The more vegetables, the better!

Ingredients

• 2 tbsp trans-free margarine
• 1 onion, chopped
• 2 zucchini, thinly sliced
• 4 large mushrooms, chopped
• ½ large red bell pepper, chopped
• ½ teaspoon salt
• ¼ teaspoon dried thyme, crushed
• ¼ teaspoon ground black pepper
• 4 large eggs, at room temperature
• 1 cup liquid egg substitute
• 1 ½ tablespoons grated Parmesan cheese (optional)

Instructions

1. Place the broiler rack in the lowest position (6" to 7" inches from the heat source) and preheat the broiler.
2. Melt 1 tablespoon of the margarine in a large oven-safe nonstick skillet over medium heat.
3. Add onion, zucchini, mushrooms, bell pepper, ¼ teaspoon of the salt, the thyme and 1/8 teaspoon of the pepper.
4. Cook, stirring occasionally, for 8 minutes, or until the vegetables are tender and no juices remain in the pan.
5. In a large bowl, combine the eggs, egg substitute, the remaining ¼ teaspoon salt, the remaining 1/8 teaspoon pepper and the cheese, if using.
6. Melt the remaining 1 tablespoon of margarine in the skillet with the vegetables over very low heat.
7. Pour in the egg mixture.
8. Cook, uncovered and without stirring for 15 minutes or until only the top remains runny,
9. Place the skillet under the broiler and cook for 2 minutes, or until the eggs are just set.
10. Slide the frittata onto a large serving plate to serve.

Ingredients

• 2 tablespoons olive oil
• 1 ½ cups diced onions
• ¼ teaspoon salt
• 1 ½ cups sour cream
• ¾ cup mayonnaise
• ¼ teaspoon garlic powder
• ¼ teaspoon ground white pepper
• ½ teaspoon kosher salt

Instructions

1. In a saute pan over medium heat, add oil, heat and add onions and salt.
2. Cook the onions until they are caramelized, about 20 minutes.
3. Remove from heat and set aside to cool.
4. Mix the rest of the ingredients, and then add the cooled onions.
5. Refrigerate and stir again before serving.

Ingredients

• 8 medium sized fresh sweet peppers (green, red, orange, yellow or a mix)
• ½ lb. freshly ground beef, (or 1 lb. beef, if you do not like pork)
• ½ lb. freshly ground pork
• 1 raw large, fresh egg
• 1 cup uncooked long-grain rice (washed).
• 2 28 oz. cans of crushed tomatoes (or 9 to 10 peeled, garden fresh tomatoes).
• 1/3 cup of chopped, fresh yellow onion
• 1 medium fresh sweet carrot, finely shredded
• 2 Tablespoons fresh sweet Hungarian paprika
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1-½ Tablespoons granulated sugar (do not omit)
• 2 whole Bay leaves
• 1 cup water, only if needed by the recipe, (see below)

Instructions

1. Cut about 1 inch off the top of each pepper. Discard seeds and membranes. Finely chop the pepper tops (you should have about ¼ to 1/3 cup).
2. In a mixing bowl, place the ground meat, raw egg, washed rice, carrot, salt and paprika.
3. Mix well with a heavy spoon or your clean washed hands.
4. Stuff the cleaned peppers, using all the prepared meat mixture.
5. Stand the stuffed peppers up right in the cooking pot.
6. Add the crushed tomatoes, bay leaves, sugar, onions, ground pepper and chopped tops of peppers over the peppers.
7. Cover and slowly cook for 1-½ to 2 hours.
8. If the tomato sauce thickens up too much, add additional water as required.
9. To serve, spoon the delicious sauce from the pot, over the stuffed peppers. Serve with fresh baked bread and your favorite beverage. Enjoy…!

Ukrainian Sour Cream and Horse-Radish Sauce:

• 2 cups fresh sour cream
• 3 tablespoons grated horseradish
• 1 teaspoon white granulated sugar
• ½ teaspoon salt

1. Mix all the ingredients together in medium stainless steel mixing bowl.
2. Cover and chill for 1 hour. This will allow the flavors to mingle together.
3. Serve the horse-radish sauce at room temperature with your meal.

Makes about 2 ¼ cups.
HINT: Reduce the horse-radish if you like it milder. Add more horse-radish if you like it stronger.
 

Ingredients

• 1 tablespoon olive oil
• 2 medium carrots, cut into ¼-inch-thick slices
• 1 medium butternut squash (about 1 ¾ pounds) peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 1 15-to-19 ounce can garbanzo beans, rinsed and drained
• 1 14 ½ ounce can stewed tomatoes
• ½ cup pitted prunes, chopped (or substitute golden raisins)
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1/8 to ¼ teaspoon red pepper flakes
• 1 cup couscous
• 1 cup vegetable or chicken broth
• 2 tablespoons chopped fresh cilantro or parsley

Instructions

1. In nonstick 12-inch skillet heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
2. Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 ½ cups water; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
3. Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on the label.
4. Stir cilantro into stew. Spoon stew over couscous to serve.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt (optional)
• 1 ¼ cups packed light brown sugar
• 1 cup butter, softened
• ½ cup granulated sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 ½ cups quick or old-fashioned oats
• 2 cups semi-sweet chocolate morsels
• 1 cup coarsely chopped nuts (optional)

Instructions

1. Combine flour, baking soda and salt in small bowl.
2. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.
3. Beat in eggs, milk and vanilla.
4. Gradually beat in flour mixture.
5. Stir in oats, morsels and nuts.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake in preheated 375 degree oven for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.
8. Let stand for 1 minute; remove to wire rack to cool completely.
9. Makes about 4 dozen cookies.

Ingredients

• 1 ½ cups flour
• 1 teaspoon baking soda (Natron)
• ½ teaspoon salt
• ½ cup butter (113 g), softened
• 1 cup sugar (can also use brown or golden brown)
• 2 eggs
• 1 teaspoon vanilla
• 1/3 − ½ cup sour cream (or plain yogurt, if you don’t have sour cream on hand)
• 1 cup (or more) mashed bananas (about 2-3 brown mushy ones − or more)
• 1 cup walnuts (optional)

Instructions

1. Preheat oven to 350 degrees (175 Celsius).
2. Grease and flour (or use baking spray) one loaf pan (approx. 9" × 5").
3. In a small bowl, mix the flour, baking soda and salt. Set aside.
4. With a hand mixer, beat the softened butter, sugar, eggs and vanilla until well-combined.
5. With a wooden spoon add the sour cream, bananas and walnuts, if using.
6. Mix in the dry ingredients.
7. Bake in the preheated oven for about 45 minutes or until toothpick inserted in the center comes out clean.

Ingredients

• 1/3 cup wine vinegar
• ¼ cup ketchup
• 2 tablespoons cooking oil
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1/3 teaspoon garlic salt
• ½ teaspoon dry mustard

Instructions

1. Combine all ingredients.
2. Pour marinade over the meat and marinate for 2-3 hours at room temperature or overnight in the refrigerator.

Ingredients

• 1 2/3 cups granulated sugar
• ¾ cup butter or margarine, melted
• 2 tablespoons water
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• ¾ cup baking cocoa
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup chopped nuts (optional)
• Sifted powdered sugar (optional)

Instructions

1. Preheat oven to 350°F.
2. Grease a 13 × 9-inch baking pan.
3. Stir together granulated sugar, butter and water in large bowl.
4. Stir in eggs and vanilla.
5. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
6. Stir in nuts.
7. Spread into greased 13 × 9-inch baking pan.
8. Bake in preheated 350°F oven for 18 to 25 minutes or until wooden toothpick inserted in center comes out slightly sticky.
9. Cool completely in pan on wire rack.
10. Sprinkle with powdered sugar, if desired.
11. Cut into bars.

Ingredients

• 4 turkey breast tenderloin steaks, cut ½ inch thick (about 1 pound total)
• 1 cup sliced fresh shiitake mushrooms
• 1/3 cup dry Marsala or dry sherry
• 1/3 cup water
• 1-½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
• 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons olive oil or cooking oil
• 2 teaspoons cold water
• 1 teaspoon cornstarch
• Hot cooked whole wheat linguine (optional)

Instructions

1. Place turkey in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine mushrooms, Marsala, the 1/3 cup water, thyme, rosemary, salt, and pepper. Pour over turkey; seal bag. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.

2. Drain turkey, reserving marinade. Pat turkey dry with paper towels. In a large skillet heat oil over medium heat. Add turkey; cook for 8 to 10 minutes or until turkey is no longer pink (170 degree F), turning once. Remove turkey from skillet; cover and keep warm.

3. Pour the marinade into skillet. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.

4. In a small bowl combine the 2 teaspoons water and cornstarch; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve the turkey and mushroom mixture over hot cooked linguine.

Ingredients

• 1 pound lean ground beef
• ½ cup chopped onion (1 medium)
• ½ cup chopped green sweet pepper (1 small)
• 2 cloves garlic, minced
• 1 14 ½-ounce can diced tomatoes, undrained
• 1 8-ounce can tomato sauce
• 2 tablespoons tomato paste
• 1-½ teaspoons dried Italian seasoning, crushed
• 1/8 teaspoon black pepper
• 1 recipe Cooked Spaghetti Squash
• ¼ cup shredded Parmesan cheese (1 ounce)
• Small fresh basil leaves (optional)

Instructions

1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and black pepper. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

2. Meanwhile, prepare Cooked Spaghetti Squash. Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.

Cooked Spaghetti Squash: Prick a 2 ½- to 3-pound whole spaghetti squash in several places with a sharp knife. Place squash in a microwave-safe baking dish. Microwave, uncovered, on 100% (high) power for 10 to 15 minutes or until tender. Let stand for 5 minutes. Halve squash lengthwise and remove seeds. Using 2 forks, shred and separate the squash pulp into strands. Makes: 6 servings

Ingredients

• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 2 medium carrots, coarsely shredded
• 2 tablespoons dry sherry (optional)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 3 14-ounce cans chicken broth
• 1 cup water
• 2 ounces dried rice vermicelli noodles or medium noodles
• 1 6-ounce package frozen pea pods, thawed and halved diagonally
• Soy sauce

Instructions

1. In a 3-½- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper.
2. Stir in chicken broth and the water.
3. Cover and cook on high-heat setting for 2 to 3 hours.
4. Stir in noodles and pea pods.
5. Cover and cook for 5 to 8 minutes more or until noodles are tender.
6. Serve with additional soy sauce.

Ingredients

• 2 large poblano peppers
• 2 medium sweet red peppers
• ½ of an 8-ounce tub plain cream cheese product (about ½ cup)
• 2 cloves garlic, minced
• 1 tablespoon snipped fresh cilantro
• 2 teaspoons lime juice
• 1/8 teaspoon ground red pepper
• 4, 7- or 8-inch flour tortillas

Instructions

1. To roast poblano and sweet red peppers, halve peppers and remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Pull the skin off gently and slowly using a paring knife,cut peppers into thin strips.

2. Meanwhile, stir together the cream cheese, garlic, cilantro, lime juice, and ground red pepper. Spread tortillas with cream cheese mixture. Lay poblano and red pepper strips over cream cheese. Roll up tortillas. Wrap with clear plastic wrap.
Refrigerate up to 6 hours.
Unwrap and bias-slice wraps crosswise into 1-¼-inch slices.

Ingredients

• 1 pound beef tenderloin roast, cut into ¾-inch cubes
• ¼ cup olive oil
• 2 cups chopped carrot
• 1 cup finely chopped celery
• 1 cup finely chopped onion
• 2 tablespoons minced garlic (12 cloves)
• 6 cups beef stock or beef broth
• ½ cup tomato puree
• ¼ cup Cabernet Sauvignon or dry red wine
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1-½ teaspoons ground coriander
• 1 teaspoon freshly ground black pepper
• ½ teaspoon salt
• 1 cup quick-cooking barley
• ¼ cup snipped fresh flat-leaf parsley
• 2 tablespoons snipped fresh basil

Instructions

1. In a 4-quart Dutch oven, brown half of the meat in hot oil over medium-high heat; remove meat from Dutch oven.
2. Add remaining meat, carrot, celery, onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.
3. Stir in beef stock, tomato puree, wine, dried thyme, if using, coriander, black pepper, and salt.
4. Bring to boiling; stir in barley.
5. Reduce heat.
6. Cook, covered, for 20 to 25 minutes or until meat and vegetables are tender.
7. Stir in parsley, basil, and fresh thyme, if using.

Ingredients

• ½ cup white sugar
• ½ cup butter
• 1 egg
• 1 cup molasses
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup hot water

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2. In a large bowl, cream together the sugar and butter.
3. Beat in the egg, and mix in the molasses.
4. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
5. Blend into the creamed mixture.
6. Stir in the hot water.
7. Pour into the prepared pan.
8. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean.
9. Allow to cool in pan before serving.

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 ½ cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Instructions

1. Place meat in slow cooker.
2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
3. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
4. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Ingredients

• 1 (4 oz.) box of instant chocolate pudding mix
• ¼ cup sugar
• 3 cups of milk

Instructions

1. Mix ingredients together
2. Pour into Popsicle molds or small paper cups (adding Popsicle sticks to cups once it is firm enough to hold the stick upright in the middle)
3. Freeze until icy!

Ingredients

Meat

• 1-½ lb (750g) ground turkey
• 1-2/3 cup (400 mL) canned diced tomatoes
• ¾ cup (175 mL) onion, finely chopped
• 1 tbsp (15 mL) Worcestershire sauce
• 1 large egg
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) basil
• ½ tsp (2 mL) pepper

Sauce

• 2 tbsp (30 mL) white vinegar
• 1 tbsp (15 mL) onion, finely chopped
• 1 tbsp (15 mL) packed brown sugar (optional)
• 1 tsp (5ml) dry mustard
• 1 tsp (5ml) Worcestershire sauce
• 1-10 drops Tabasco sauce (to taste…)

Instructions

1. Strain tomatoes and set aside juice.
2. In a bowl, mix tomatoes, turkey, onion, Worcestershire sauce, egg, salt, basil and pepper.
3. Make 6 individual meatloaves (or just use a regular loaf pan).
4. Spread cooking oil in a muffin tin and put in small loaves.
5. Cook in oven at 425ºF (220ºC), 20 minutes.
6. In a small casserole dish, mix tomato juice and other ingredients for the sauce.
7. Bring to a boil. Reduce heat, cook for 15 minutes. Remove turkey loaves, cover with sauce and serve.

Ingredients

• low-fat cooking spray
• 2 medium tomatoes, sliced
• 2 medium zucchini, sliced
• 12 oz. of lean ground beef
• 1 large onion, finely chopped
• 2 medium garlic cloves, minced
• 1 cup canned tomato sauce
• 2 cups fat-free cottage cheese
• 1 large egg yolk
• ½ cup low-fat shredded cheddar cheese
• 1 tbsp parsley, oregano or rosemary, chopped (I used dried)
• 1/8 tsp salt, or to taste
• 1/8 tsp black pepper, or to taste

Instructions

1. Preheat oven to 500 F. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
2. Meanwhile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
3. Spread beef mixture in a large, shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350 F.
4. Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
5. Bake until very hot and bubbling around the edges, about 35 minutes. Cut into six equal pieces and serve.

Ingredients

• 2 tbs. olive oil
• 1 2-lb. can whole Italian peeled tomatoes
• ¾ tsp. oregano
• 1 ½ tsp. salt
• 1/8 tsp. black pepper

Instructions

1. Pour olive oil in skillet over med. heat.
2. Using hands, squeeze tomatoes to crush them.
3. Add to warm oil, with remaining ingredients.
4. Cook over medium-low heat, breaking up tomatoes, until sauce is thick…40-60 min.
5. Pass through colander to remove seeds.

Ingredients

• 1 c hot water (110°F to 115°F)
• 1 pk (or 1 tablespoon) active dry yeast
• 1 tb Honey
• 1 c Whole wheat flour
• ½ ts Salt
• 1 tb Canola oil
• 1¼ To 1½ c whole wheat flour

Instructions

1. Combine the water, yeast, honey and the 1 cup of whole wheat flour in a large bowl.
2. Beat 100 times until mixture is smooth.
3. Let rise in a warm place for 15 minutes.
4. Add the salt, oil and 1¼ to 1½ cups whole wheat flour.
5. Mix well and let the dough rest for 5 minutes.
6. Pat out the dough onto a baking sheet for 1 large pizza or divide the dough in half and make two medium-size pizzas.
7. Top with the pizza sauce, oregano, vegetables and mozzarella.
8. Bake in a 400 degree oven for 15 to 20 minutes.

Ingredients

Apples

• 1/3 Cup Splenda
• 2 T. whole wheat flour
• 2 tsp Cinnamon
• ¼ tsp salt
• 10 apples − cored, peeled and sliced

Crisp

• 1 Cup Oatmeal (whole oats, not quick cook or instant!)
• 1 Cup whole wheat flour
• 1 Cup Nut meal (almonds, pecans, etc.)
• ½ Cup Splenda
• ¼ tsp Baking Soda
• ¼ tsp Baking Powder
• ½ cup low-fat butter, melted

Apples are increased and sugar decreased from original recipe in order to make it tarter; reverse the changes to make it sweeter.

Instructions

Apples

1. Mix together Splenda, ww flour, cinnamon and salt.
2. Gently combine with apple slices.
3. Spoon into greased 8 X 12 pan.

Crisp

1. Mix oatmeal, ww flour, pecan meal, Splenda, baking soda and powder.
2. Stir in melted butter.
3. Crumble over apple mixture.

Bake @ 375 degrees for 35 minutes. Let cool. Top with dollop of Lite Cool Whip if desired.

Ingredients

• 3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-½ lb. total)
• 4 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1-½ cups)
• 1 small green, yellow, purple, or red sweet pepper, finely chopped (about ½ cup)
• ¼ cup toasted sliced almonds

Instructions

In an oven

1. Preheat oven to 350 degree F.
2. Cut each tomato into 4 slices, about ½ inch thick. If using smaller tomatoes, halve each one.
3. For each of 4 servings, arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or, if using smaller tomatoes, arrange in a single layer in a foil-lined,15x10x1-inch baking pan.)
4. Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds.
5. Bake about 15 minutes or until cheese is bubbly.
6. Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.

For the grill

1. To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan.
2. In a grill with a cover arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill.
3. Place the pan with the tomatoes in the center of the grill rack.
4. Grill, covered, for 12 to 15 minutes or until cheese is bubbly.

Make-Ahead Tip: Arrange tomato slices in baking pan and sprinkle with cheese, pepper, and nuts. Cover and chill up to 4 hours. Bake or grill as above.

Ingredients

• 2/3 cup onions, chopped
• 2 teaspoons fresh ginger root, minced
• 2/3 cup tomatoes, canned or fresh, diced
• 1 bunch spinach
• 1 lemon, juiced
• 2 tablespoons olive oil
• 2-3 cloves garlic, large, minced
• 3 teaspoons curry powder
• 1 teaspoon cumin
• 1 cup lentils, uncooked, rinsed and sorted
• 5 cups chicken broth
• Franks red hot sauce; to taste (or any hot sauce)
• ½ pound chicken breast, optional

Instructions

1. Saute onions, garlic and ginger in olive oil.
2. Season with salt and pepper.
3. Add lentils and spices and stir well.
4. Add chicken broth, lemon juice, and tomatoes.
5. Stir loosely covered for about 30-40 min. or until lentils are tender.
6. Add spinach during last 5 minutes.

Ingredients

• 2 large poblano peppers
• 2 medium sweet red peppers
• ½ of an 8-ounce tub plain cream cheese product (about ½ cup)
• 2 cloves garlic, minced
• 1 tablespoon snipped fresh cilantro
• 2 teaspoons lime juice
• 1/8 teaspoon ground red pepper
• 4, 7- or 8-inch flour tortillas

Instructions

To roast poblano and sweet red peppers

1. Halve peppers and remove stems, membranes, and seeds.
2. Place peppers, cut side down, on a foil-lined baking sheet.
3. Bake in a 425 degrees F oven for 20 to 25 minutes or until skin is bubbly and browned.
4. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle.
5. Pull the skin off gently and slowly using a paring knife, cut peppers into thin strips.

Meanwhile,

1. Stir together the cream cheese, garlic, cilantro, lime juice, and ground red pepper.
2. Spread tortillas with cream cheese mixture.
3. Lay poblano and red pepper strips over cream cheese.
4. Roll up tortillas.
5. Wrap with clear plastic wrap.
6. Refrigerate up to 6 hours.
7. Unwrap and bias-slice wraps crosswise into 1-¼-inch slices.

Ingredients

Belag

• 1 rund ausgewallter Kuchenteig (ca. 32 cm)
• 3 Äpfel (z.B. Golden Delicious oder Jonagold, ca. 450 g), Kerngehäuse ausgestochen, in ca. 3 mm dicken Ringen
• 250 g rezenter Tilsiter, in ca. 3 mm dicken Scheiben
• 2 Zwiebeln, in ca. 3 mm dicken Ringen

Guss

• 1 dl Apfelwein
• 1 dl Rahm
• 2 Eier
• ½ TL Salz
• wenig Cayennepfeffer
• wenig Muskat

Instructions

Belag

1. Teig in das vorbereitete Blech legen, mit einer Gabel dicht einstechen.
2. Äpfel und Käse mit den Zwiebeln kreis-förmig darauf verteilen.

Guss

1. Apfelwein und alle Zutaten bis und mit Eiern gut verrühren, würzen, über den Kuchen giessen.

Backen

1. 15 Min. auf der untersten Rille des auf 240 Grad vorgeheizten Ofens.
2. Hitze auf 220 Grad reduzieren.
3. ½ TL Salz, wenig Cayennepfeffer, wenig Muskat geben.
4. ca. 25 Min. fertig backen.
5. Herausnehmen, leicht abkühlen.
6. Kuchen aus dem Blech nehmen, warm servieren.

Ingredients

• 400 g Kalbsplätzli, in ca. 1½ cm grossen Stücken
• Bratbutter zum Braten
• wenig Mehl zum Bestäuben
• ½ TL Salz
• wenig Pfeffer aus der Mühle
• 1 EL Butter
• 1 Zwiebel, in feinen Ringen
• 1 rote Peperoni, entkernt, in feinen Streifen
• 200 g Champignons, in Scheibchen
• 1 TL Paprika
• 1 ½ dl Weisswein
• 1 ½ dl Fleischbouillon
• 180 g sauren Halbrahm
• 3 EL milden Senf
• 3 Essiggurken, längs in feinen Streifen
• Salz und Pfeffer, nach Bedarf

Instructions

1. Ofen auf 60 Grad vorheizen, Platte und Teller vorwärmen.
2. Bratbutter in einer Bratpfanne heiss werden lassen, Fleisch portionenweise beigeben, mit Mehl bestäuben, ca. 1 Min. braten, herausnehmen, würzen, warm stellen.
3. Hitze reduzieren, restliches Bratfett mit Haushaltpapier auftupfen.
4. Butter in derselben Pfanne warm werden lassen, Zwiebel und Peperoni andämpfen, Champignons beigeben, ca. 1 Min. mitdämpfen, Paprika beigeben, mischen.
5. Wein und Bouillon dazugiessen, aufkochen, Flüssigkeit auf die Hälfte einkochen.
6. Hitze reduzieren, Rahm und Senf beigeben, mischen, Essiggurken und Fleisch beigeben, nur noch heiss werden lassen, würzen.

Dazu passen: Reis oder Nudeln


Tipps: Statt sauren Halbrahm Crème fraîche oder Rahm verwenden. Statt Kalbsplätzli Rindsfilet oder Rindshuft verwenden.


Dezent und ausgewogen
Zu einem zarten Fleischgericht wie unserem Kalbs-Stroganoff sollte es auf keinen Fall ein schwerer, wuchtiger Wein sein: Der Mercurey AC Les Marnes aus 100 Prozent Pinot noir-Trauben ist fruchtig, im Gaumen lebhaft und leicht. Sein Bouquet ist harmonisch und von roten Beeren geprägt. Preis: Fr. 12.90/75 cl
Erhältlich in grösseren Coop-Verkaufsstellen und online unter: www.coop.ch/wineshop

Ingredients

• 4 medium skinless, boneless chicken breast halves (about 1 pound total)
• 2 teaspoons toasted sesame oil
• ½ teaspoon crushed red pepper
• 2 tablespoons sugar
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon cooking oil
• 1 clove garlic, minced
• 4 French-style rolls, split
• ¼ cup radish sprouts
• ½ cup packaged shredded broccoli (broccoli slaw mix)
• ¼ cup chopped peanuts (optional)

Instructions

1. Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.
2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
3. Meanwhile, for sauce, in a small saucepan, stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Cook on medium-low until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
4. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops.

Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 360, total fat: 14g, saturated fat: 3g, cholesterol: 59mg, sodium: 852mg, carbohydrate: 29g, fiber: 1g, protein: 28g, vitamin A: 3%, vitamin C: 14%, calcium: 4%, iron: 14%

Ingredients

• 1 large onion
• 1 or 2 garlic cloves ( ½ teaspoon)
• 1 cup of oil
• 2 tablespoons of vinegar
• ½ teaspoon of paprika
• ½ teaspoon of parsley flakes
• 1 teaspoon of Worcestershire sauce
• ¼ teaspoon of hot sauce ( more if you want it real hot)
• salt and pepper to taste

Instructions

Blend all in a bowl

Ingredients

• ¼ C. creamy or chunky peanut butter (natural or sugar-free)
• 2 Tbsp Equal Sweetener (3 packets) (use sugar if not on the SBD)
• 1 ½ Tbsp hot water
• 1 Tbsp lime juice
• 1 Tbsp light soy sauce
• 1 ½ tsp dark sesame oil
• ¼ tsp red pepper flakes
• 2 Tbsp olive or peanut oil
• 3 C. fresh broccoli florets
• 1 C. fresh green beans
• ½ C. chopped red pepper
• ¼ C. sliced green onion
• 1 clove garlic, crushed

Instructions

Combine peanut butter, sweetener, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside.

Heat vegetable oil in large skillet over med-high heat. Add broccoli, red pepper, onion and garlic. Stir-fry 3-4 min. or until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound chicken (or turkey) breast tenders
• 1 tablespoon chicken broth
• 1 medium onion, minced
• 2 cloves garlic, minced
• ¾ teaspoon dried cilantro
• 1 teaspoon finely grated lemon peel
• 1/8 teaspoon ground cumin
• Pinch of ground turmeric
• 1 cup light coconut milk (no sugar added)
• 2 tablespoons macadamia nuts, finely ground
• 1 teaspoon sugar substitute
• ¼ teaspoon ground red pepper
• 1 tablespoon tamarind paste
• 2 teaspoons water
• Chopped scallion, for garnish

Instructions

Heat the oil in a large skillet over medium-heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.

Heat the broth in the same skillet. add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper (you may need to add a little more oil and/or water here). Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through.

Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.

In a small bowl, combine the tamarind paste and water. Stir in the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.

Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with scallion.

Ingredients

• 12 oz. tomato paste
• 12 oz. water
• 6 oz. white vinegar
• 5 packets of Splenda (sugar substitute)
• 1 teaspoon onion powder
• 1 tablespoon salt
• (Optional) pinch of cloves, cumin, other spices you might like.

Instructions

1. Add all ingredients, except for the water
2. Add half of the water
3. Mix thoroughly
4. Add remaining water until it’s the desired consistency*

*All of the water will be on the watery side. Half will give a very thick sauce in which a spoon stands.

Ingredients

• 2 tablespoons olive oil, divided
• 1 shallot, chopped
• 4 to 5 ounces mushrooms, sliced
• ¾ cup arborio rice
• ½ cup white wine
• 3 to 3 ½ cups simmering chicken, beef or vegetable stock, divided
• 2 tablespoons chopped parsley
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Heat 1 tablespoon olive oil in a deep, heatproof cooking vessel.
2. Add the shallot and mushrooms and cook over moderate heat, stirring occasionally, 3 to 4 minutes, or until they have softened and the pan juices have evaporated. Dish out and set aside.
3. Heat remaining olive oil in pan. Stir in rice; cook 1 minute. Pour in wine and ½ cup simmering stock. Cook over moderate heat, stirring constantly with a wooden spoon, until the liquid has been absorbed.
4. Add remaining stock, ½ cup at a time, stirring after each addition until the liquid has been absorbed. The rice is ready when the grains are soft and the mixture is creamy, about 25 minutes.
5. Stir in mushroom mixture, parsley and Parmesan cheese. Taste for seasoning and add salt and pepper.

Ingredients

• 500 g (1 lb) chicken fillets
• 1 cinnamon stick
• 4 cardamon seeds
• 1 l (1 ¾ pts) coconut milk
• 2 ts chilli paste
• 2 onions
• 2 bay-leaves
• 3 tb brown sugar
• 3 tb fish-sauce
• 3 tb tamarind sauce
• 50 g (2 oz) unsalted peanuts

Instructions

1. Slice chicken, dice onions.
2. Roast cardamon seeds and cinnamon stem in a wok or a pan for eight minutes.
3. Add chilli paste and half of the coconut milk. Bring to boil and boil for three minutes. Add chicken and simmer for ten minutes.
4. Pour in rest of the coconut milk and bring to boil.
5. Stir in all other ingredients and simmer for ten more minutes. Remove cardamon seeds, cinnamon stem and bay-leaves before serving.

Ingredients

• 2/3 cup butter, softened
• 1 2/3 cup sugar
• 3 eggs
• 2 cups flour
• 2/3 cup baking cocoa
• 1 ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 1/3 cup milk
• Powdered sugar, for dusting

Instructions

In a mixing bowl, cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition.

Combine the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with the milk, beating until smooth after each addition.

Pour batter into a greased and floured 13 X 9 inch baking pan. Bake at 350F for 35 to 40 minutes, or until cake tests done. Cool. Dust with powdered sugar.

Ingredients

• 1 cup white wine
• 2 tablespoons white vinegar
• 5 tablespoons soy sauce
• 5 dried black mushrooms
• ½ onion, shredded
• 6 bay leaves
• 1 tablespoon rosemary
• 1 ginger, sliced
• 10 cloves garlic
• 3 tablespoons sugar
• 1 tablespoon salt
• Pepper, as required

Instructions

1. Combine all herb marinade ingredients in a glass container, chill in refrigerator. Use when needed.
2. Rinse lamb, soak in marinade for 30 minutes.
3. Remove lamb, sprinkle with salt and pepper.
4. Heat oil in frying pan. Fry lamb for 2 minutes.
5. Remove to oven and bake at 200ºC for 15 minutes or until done.
6. Remove to serving plate, garnish as desired.
7. Serve.

Ingredients

• 1 small can pineapple juice (or juice from a 15-¼ oz. can pineapple chunks, drained)
• ¼ cup ketchup
• ¼ cup brown sugar
• ¼ cup vinegar
• 1 ½ tablespoons cornstarch
• ½ teaspoon granulated garlic
• ¼ teaspoon mustard powder
• 1 tablespoon Worcestershire sauce (or less)
• ½ teaspoon ground ginger

Instructions

Mix all together and cook over medium heat until thickened. May be prepared in microwave in microwave-safe bowl. Microwave about 4-½ minutes on high or until thick, stirring every minute.

Ingredients

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cardamom seeds
• 2 tablespoons black peppercorns
• 1 (3-inch) stick cinnamon, broken up
• 1 teaspoon whole cloves
• 1 teaspoon grated nutmeg
• ½ teaspoon saffron (optional)

Instructions

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Yield: Makes about ½ cup

Ingredients

• ¼ cup vegetable oil
• 1 large onions, peeled and cut into small pieces
• 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
• 1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
• 1 large cauliflower, leaves removed and cut evenly into eighths
• 3 large potatoes, peeled and cut into even pieces
• 2 cans diced tomatoes
• fresh ginger, peeled and grated
• fresh garlic, chopped
• 1 teaspoon cumin seeds
• 2 teaspoons turmeric
• 1 teaspoon salt
• 2 teaspoons garam masala

Instructions

1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6. Add ginger and garlic; mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).
8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10. Add two teaspoons of Garam Masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for as long as possible before serving.

Ingredients

• ½ cup lemon juice (concentrate is fine)
• ½ cup Worcestershire sauce
• 3 cups red wine (cheap is fine!)
• 4 cups apple cider vinegar
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 3 tablespoons parsley
• 2 tablespoons black pepper

Instructions

Combine all ingredients in a covered container. Stir. Insert meat into container. Add enough water (if needed) so that liquid totally covers meat. Cover container and place in refrigerator. Let sit for at least 2 hours. 4 hours is better. 5-6 hours is great. (8 hours or more is practically cooking the meat without fire!) Take container to grill. Remove meat portions from container and place directly over fire. Delicious!

USE IT TWICE. If you are cooking with a smoker that uses a water pan or steaming pan, after you have removed the meat from the container, pour the liquid into the water pan. Extra flavor will steam into your meat as it cooks.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 (14.5 ounce) can whole peeled tomatoes, drained
• 2 teaspoons curry powder
• 1/8 teaspoon salt
• 1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
• 1 (14 ounce) can unsweetened coconut milk
• 1 lemon, juiced

Instructions

1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

Ingredients

• 1 package spice paste mix for Indian Butter Chicken Makhani
• 1 pound chicken breast; cut into bite-size pieces
• 1 large onion; finely diced
• ½ cup fresh or canned tomatoes; diced (I usually add a little extra tomato)
• ½ cup water
• ½ cup heavy cream (I usually use light cream and it works okay too)
• 3 tablespoons butter; melted

Instructions

1. In a frying pan, melt the butter over medium heat.
2. Add the onion; sauté 3 minutes.
3. Add the tomato, water, cream and spice packet; stir.
4. Add the chicken.
5. Lower heat to medium-low.
6. Cook uncovered for 20 minutes or until chicken is no longer pink inside.

Note: Serve with basmati rice, extra cream and mango chutney.
I usually also make lassi, chai and rice pulao (rice pulao instead of plain basmati rice). All of those recipes can also be found on earthli.com. Just click on the links above!

Ingredients

• large pot of water
• 2-5 dried red chili peppers [1]
• 3 10cm cinnamon sticks
• 18-22 whole cloves
• 18-22 cardamom pods, or about 1½ teaspoon ground cardamom in cheese cloth or a tea ball
• 3 black tea bags or equivalent of loose black tea
• milk (optional)
• sugar (optional)

Instructions

1. Add chili peppers, cinnamon sticks, whole cloves and cardamom to large pot of water.
2. Heat to boiling.
3. Reduce heat; simmer 20 minutes. (I press the chili peppers against the side of the pot once or twice for a little extra kick. ;-) )
4. If you’d like to add black tea, do so now and steep to desired strength. (I usually steep it for about another 20 minutes.)
5. Remove the spices.
6. If desired, add milk and/or sugar to taste. (Milk and sugar take away some of the bite if your Chai is a little too spicy. Milk and sugar can also be added individually after served.)
7. Pour into serving containers.

Ingredients

• 2 cups yogurt
• ½ to ¾ cup water (as per desired thickness)
• 8 tablespoon sugar (as per taste)

Instructions

1. Lassi recipe starts with pouring water with yogurt.
2. Add sugar.
3. Beat/churn yogurt till it becomes smooth (till it is frothy).
4. Serve chilled Lassi.
5. Garnish Lassi by adding tropical fruits such as mango to make very refreshing and delicious Mango Lassi.

Ingredients

• 6 tablespoons butter or margarine, softened
• 1/3 cup cocoa
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 2 2/3 cups confectioners’ sugar

Instructions

1. Cream butter in a small mixing bowl.
2. Add cocoa and sugar alternately with milk.
3. Beat to spreading consistency.
4. Stir in vanilla extract.
5. Adjust consistency if necessary with more milk or icing sugar.

Ingredients

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 2 ¼ cups white sugar
• 4 eggs
• 1 ½ teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease 3 − 9 inch round cake pans.
3. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
4. Sift together flour, baking soda, baking powder and salt; set aside.
5. In a large bowl, cream butter and sugar together until light and fluffy.
6. Beat in eggs one at time, then stir in vanilla.
7. Add the flour mixture alternately with the cocoa mixture.
8. Spread batter evenly between the 3 prepared pans.
9. Bake in preheated oven for 25 to 30 minutes.
10. Allow to cool.

Ingredients

• 1 2/3 cups granulated sugar
• ¾ cup butter or margarine, melted
• 2 tablespoons water
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• ¾ cup baking cocoa
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup chopped nuts (optional)
• sifted powdered sugar (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 Celcius).
2. Stir together granulated sugar, butter and water in a large bowl.
3. Stir in eggs and vanilla.
4. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
5. Stir in nuts.
6. Spread into greased 13 × 9-inch baking pan.
7. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
8. Cool completely in pan on wire rack.
9. Sprinkle with powdered sugar.
10. Cut into bars. (Makes 2 dozen brownies.)

Ingredients

• ½ cup water
• 3 carrots, thinly sliced
• 1 cup broccoli florets
• 1 cup mushrooms, thinly sliced
• 1 cup snow pea pod, fresh
• 3 scallions, thinly sliced
• 1 tablespoon grated, peeled gingerroot
• 3 cloves garlic, minced
• 6 ounces fettucine
• ¼ cup peanut butter
• 3 tablespoons reduced-sodium soy sauce
• ¼ cup fresh lime juice
• 1 tablespoon honey
• 1 small red bell pepper, seeded and diced

Instructions

1. Bring ¼ cup water to boil in a skillet.
2. Add the carrots, broccoli, and mushrooms, then bring back to a boil.
3. Reduce heat, cover and simmer until the vegetables are just tender, about 4 minutes.
4. Add the snow peas, scallions, ginger and garlic.
5. Cook uncovered, until the snow peas soften.
6. Meanwhile cook the fettuccine according to package directions.
7. Combine the peanut butter, soy sauce, lime juice, honey and the remaining ¼ cup water in a bowl.
8. Stir into the vegetables.
9. Add the bell pepper and the fettuccine; toss to coat.

Ingredients

• 2 pounds ground beef
• 1 teaspoon salt (I would use less salt − maybe half)
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder or 2 cloves
• ½ diced bell pepper
• ½ diced medium Onion
• 12 corn tortillas

Instructions

1. In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika, enough water to cover meat.
2. Bring to a boil.
3. Simmer over medium low heat about an hour.
4. Add ½ medium chopped onion, ½ medium chopped bell pepper; continue cooking 20 or 30 more minutes.
5. Spoon 2 tablespoons of the taco meat in center of each tortilla (prepared as you like).
6. Fold tortilla over meat; or roll up like an enchilada.

• Garnish with tomato, lettuce, and cheese.
• Topped with sour cream and guacamole would be great.
• Rice and refried beans would complete the plate.
• Serving salsa on the side.

Ingredients

• 1 cup sugar
• ½ cup butter
• 3 bananas, mashed
• 2 eggs, well beaten
• ½ teaspoon salt
• 1 tablespoon hot water
• 1 teaspoon baking soda dissolved in water
• 1 teaspoon vanilla
• 2 cups flour
• ½ cup nuts, if desired
• ½ cup coconut, if desired

Instructions

1. Cream sugar and butter.
2. Add beaten eggs, salt, vanilla and tablespoon water in which soda has been dissolved.
3. Add mashed bananas alternately with flour; mix well.
4. Bake in greased loaf pan in 350 degree oven about 45 minutes.
5. Recipe can be doubled. Freezes well.

Spread for Bread:

• 1 (3 oz.) package cream cheese
• 1 stick butter
• ½ cup powdered sugar

1. Whip together.
2. Spread on sliced banana bread.

Ingredients

• 6 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 1 garlic clove, chopped
• 10 whole cloves
• 1 cinnamon stick
• 10 cardamom pods
• 2 bay leaves
• ¼ teaspoon turmeric powder (optional)
• 1 ½ cups basmati rice
• 3 cups hot water
• 1 teaspoon salt
• 1 cups frozen mixed peas & carrots
• ½ cup golden raisins
• ¼ cup almonds or cashews

Instructions

1. Heat the oil in a large pot.
2. Sauté the onion until soft, and add the chopped garlic.
3. Then “splutter fry” the cloves, cinnamon, cardamom, bay leaves and turmeric powder for 30 seconds to 1 minute.
4. Lower the heat and add the rice.
5. Continue to fry and stir until the rice is well-coated with the spices and starts to become transparent.
6. Add hot water (exactly double the measure of basmati rice), add salt and cover the pan.
7. Bring to a boil, then reduce heat.
8. Stir in peas and carrots and cover.
9. Check the rice every 5 minutes or so to see whether the water has been absorbed and the rice has become tender (taste a grain to test it).
10. When the rice is done, fry the raisins and almonds in a little oil and mix into the rice.
11. Do not overcook the rice—it will get sticky.

Ingredients

• 2 ½ cups sifted flour
• 1 ½ cups sifted confectioners’ sugar
• ½ teaspoon salt
• 1 cup butter or margarine
• 1 egg, beaten
• 2 tablespoons milk
• 2 teaspoons vanilla
•  
• Your favorite frosting

Instructions

1. Combine flour, confectioners’ sugar and salt and and sift into bowl.
2. Cut in butter or margarine until mixture resembles fine crumbs.
3. Add egg, milk and vanilla; mix until dough holds together.
4. Press into a ball.
5. Wrap and chill well.
6. Roll ½ of the dough to 1/8-inch thickness on a lightly floured board.
7. Cut into fancy shapes with floured cookie cutters.
8. Arrange 1 inch apart on ungreased cookie sheets.
9. Bake in moderate oven (375 degrees Fahrenheit) until done, about 8 minutes.
10. Transfer cookies to wire racks and cool.
11. Frost as desired with ornamental frosting.
12. Recipe says it makes 4 ½ dozen − it may make three dozen.

Our frosting:

• 2 cups confectioners’ sugar
• 3 tablespoons butter or margarine
• 1 ½ teaspoons vanilla
• 2-3 tablespoons light cream or milk

1. Cream butter; gradually add about half the sugar, blending well.
2. Beat in vanilla and half the cream or milk.
3. Gradually blend in remaining sugar.
4. Add enough cream to make of spreading consistency.

Ingredients

• ½ cup olive oil
• ¼ cup apple cider vinegar
• ½ envelope cream of chicken soup mix (Lipton Cup-a-Soup)
• 1 tsp salt
• ½ tsp ground black pepper
• 2 tsp sugar
• 1 tsp mustard
• 2 Tbsp mayonnaise, light (Kraft Miracle Whip)
• ¾ cup milk (skim)

Instructions

Mix all ingredients well before adding milk.
Using mixer will give creamy texture.

I usually add something different every time, for example:
- 3 Tbsp catsup
- chopped onions and/or garlic

Ingredients

For the filling:

• 6 cups peaches peeled and chopped
• ½ teaspoon cinnamon
• 1 teaspoon of vanilla
• 1 teaspoon of cornstarch
• ¼ cup apple or orange juice
• 1 teaspoon lemon juice

For the topping:

• 1 cup instant oatmeal
• ½ cup all purpose flour
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 4 oz sweet chilled butter

Instructions

1. Preheat oven to 350 degrees.
2. Butter a 2 quart oven-safe dish.
3. In a bowl toss peaches, cinnamon vanilla, cornstarch, apple or orange juice and lemon juice.
4. Set aside.
5. In another bowl toss oats, flour and sugar until combines.
6. Pulse with cold butter in a food processor or cut cold butter and mix by hand until butter resembles the shape of small peas.
7. Bake for 30 minutes or until fruit is bubbly and topping is light brown.
8. Serve warm with vanilla ice cream.

Ingredients

• 4 large red bell peppers, seeded and ribs removed, chopped
• ½ cup onion, chopped
• ¼ cup apple, peeled and chopped
• ¼ cup carrot, peeled and chopped
• 1 Tablespoon vegetable oil
• 4 cups chicken or vegetable stock

Instructions

• Saute peppers, onions, apples, carrots and vegetable oil, stirring frequently, for 5 to 7 minutes, until onions are translucent but not browned.
• Then add the stock.
• Bring to a boil over high heat.
• Reduce heat and simmer, partially covered, for 25 minutes. Puree soup in a blender or food processor fitted with a steel blade.
• Add red food coloring if desired.
• Return soup to the saucepan.

Serving Suggestions

Luxury Starter for Special Dinners:
Add heavy cream (1 cup up to 3 cups, depending on richness desired) and serve warm or chilled. Float a spoon of sour cream or yogurt in the center and sprinkle with chopped parsley or cilantro leaves.

Ingredients

• 1 pound dried rice noodles
• 16 jumbo shrimp, peeled & deveined
• peanut oil
• 2 eggs, beaten
• ½ onion, finely chopped
• 2 tablespoons sugar
• 3 tablespoons vinegar
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• paprika
• ½ cup chicken stock
• ½ cup ground peanuts
• green onions cut into 1" pieces
• bean sprouts
• salt
• pepper

Instructions

1. Soak noodles in cold water for 30 minutes, drain.
2. Heat pan, add oil & sear shrimp on all sides, hold on plate.
3. Heat pan, add oil & scramble eggs until cooked through, hold
4. with shrimp on plate.
5. Heat oil, saute onion until tender.
6. Add sugar, vinegar, soy sauce, fish sauce, paprika and stock, reduce slightly.
7. Add noodles and cook until liquid is absorbed.
8. Add shrimp, egg & peanuts. Heat through.
9. Add green onions & bean sprouts, combine well & adjust seasoning.

Ingredients

• 1 fresh pineapple
• ¼ cup rum
• ¼ cup brown sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves

Instructions

1. Core pineapple and cut into 8 slices.
2. Place in a shallow non-reactive dish or resealable plastic bag with rum, brown sugar, cinnamon, ginger, nutmeg and cloves.
3. Marinate in refrigerator 1 hour or overnight.
4. Preheat an outdoor grill for high heat and lightly oil grate.
5. Cook pineapple 15 minutes, turning once, until outside is dry and char marked.
6. Serve with reserved marinade.

Ingredients

• 1 ¼ cups dry kidney beans
• 1 cup coconut milk
• 1 sprig fresh thyme
• 1 teaspoon minced garlic
• 1/8 cup chopped green onions
• 1 hot red chile pepper, sliced
• 2 ¼ cups uncooked brown rice

Instructions

1. Combine beans and coconut milk in a large saucepan; cook for 2 hours on low heat.
2. Stir in thyme, garlic, onions and 3 slices chile pepper; simmer for 7 minutes.
3. Stir in rice and bring to a boil.
4. Reduce heat, cover and simmer for 25 minutes, or until all liquid is absorbed and rice is tender.

Ingredients

• 1 large stalk broccoli, flowerets separated and stems cut into bite-sized pieces
• 1 small carrot, shredded
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 (14.5 ounce) can reduced sodium chicken broth
• 2 tablespoons all-purpose flour
• ¼ cup cold water
• 1 cup evaporated skim milk

Instructions

1. Add chicken broth, broccoli, carrot, salt and pepper and heat to boiling in large saucepan.
2. Reduce heat, cover and cook 6-8 minutes until broccoli is fork-tender.
3. Mix flour and water in small bowl with whisk or fork until flour is dissolved; gradually add to broccoli mixture, stirring constantly.
4. Heat to boiling, stirring constantly.
5. Stir in evaporated skim milk and continue stirring until thick, but don’t let boil.

Ingredients

• 1 kg of salad potatoes
• 2 onions
• ¼ litre of broth
• 5 tablespoons vinegar
• Salt
• 1 pinch sugar
• 1 tablespoon medium-sharp mustard
• 4 tablespoons oil
• freshly ground pepper

Instructions

1. Wash the potatoes.
2. Cook the potatoes and while they are still warm, peel and cut into fine disks.
3. Finely chop the onions.
4. Mix the broth, vinegar, salt, sugar and onions and bring to a boil. Add the mustard and the oil to the onion and broth mix.
5. Pour over the salad and thoroughly mix.
6. Add pepper and salt to taste.
7. Let sit for at least 30 minutes.

Ingredients

• 12 medium apples
• 1 cup water
• ½ cup sugar
• 1 tbsp. lemon juice
• ½ tsp. cinnamon

Instructions

1. Peel, core and slice the apples.
2. Place them in a large cooking pot, and add the water.
3. Over medium heat, cook the apples until they are nearly soft.
4. Add the sugar, lemon juice and cinnamon.
5. Cook the mixture for a few minutes longer.
6. Serve it warm or cold.
7. Makes about 5 cups of applesauce.

Ingredients

• 1 lb thin fresh wheat noodles (Chinese-style), preferably with egg
• 2 tb vegetable oil
• 3 garlic cloves, chopped
• 1 tb simple Red Curry Paste
• ½ c thick coconut cream
• ½ lb chopped chicken meat, preferably dark meat
• ½ c med coconut milk
• 2 ½ c chicken stock
• 2 ts Indian curry powder
• ¼ ts Turmeric powder
• 3 tb Thai fish sauce (nam pla)
• 1 ts sugar
• 1 c shredded cabbage
• 1 ½ ts lemon juice
• 2 green onions, coarsely chopped
• 2 lemons, cut into wedges

Instructions

1. Bring 3 quarts of salted water to a boil.
2. Add noodles, stirring to separate strands.
3. Bring water to a second boil and cook 30 seconds longer.
4. Pour noodles into a colander.
5. Rinse thoroughly with running cold water.
6. Drain. Shake off excess water.
7. Distribute among 4 small soup bowls.
8. In a saucepan, heat the oil and add the garlic; gently
9. saute until lightly brown.
10. Add the Simple Red Curry Paste.
11. Lightly saute for a minute.
12. Increase to medium-high heat and add the thick coconut cream; stir continuously until the cream reduces and becomes oil.
13. Add chicken; saute lightly and break up the lumps.
14. Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce and sugar.
15. Simmer for 5 minutes.
16. Add the cabbage and cook 30 seconds longer.
17. Just before serving add lemon juice.
18. Pour the soup over the noodles.
19. Top with green onions.
20. Serve hot with a squeeze of lemon juice.

Ingredients

• ¼ lb soba noodles or dried thin spaghetti
• 2 ts coconut milk
• 2 c chicken broth
• 1 lemongrass stalk (no leaves), cut into 1-inch lengths
• 4 sl fresh galangal (thin slices) or ginger
• 3 tb fish sauce
• 1 tb curry powder (or more)
• 2 ts grated lime peel (or finely minced)
• 2 tb lime juice
• 4 hot red chilies, seeded and slivered or 2 ts Chinese chili sauce
• 4 chicken breast halves (skinless and boneless)
• 1 tb Oriental sesame oil
• 8 Button mushrooms
• Salt, to taste
• Cilantro sprigs, for garnish

Instructions

ADVANCE PREPARATION

1. Bring 5 quarts of water to a rapid boil.
2. Add the noodles and cook until just tender in the center, about 5 minutes.
3. Immediately drain, rinse with cold water, and drain again.
4. Mix in the cooking oil and set aside.
5. In a 3- quart saucepan, combine the coconut milk, broth, lemongrass, galangal or ginger, fish sauce, curry powder, lime peel and juice, and chilies or chili sauce.
6. Set aside.
7. Cut the chicken into very thin bite-size pieces, then mix with
8. the sesame oil.
9. Thinly slice the mushrooms and set aside.

LAST-MINUTE COOKING

1. Bring the soup to a simmer and cook over low heat for 20 minutes.
2. Add the chicken and stir gently with a spoon to separate the pieces.
3. Then add the mushrooms, noodles and salt.
4. Turn into a soup tureen or individual bowls and garnish with cilantro sprigs.
5. Serve at once.

Ingredients

• 1 stalk lemongrass
• 1 tablespoon canola, grapeseed, or other neutral-flavored oil
• 1 medium onion, minced
• 1 clove garlic, minced
• 2 teaspoons Thai red curry paste or curry powder
• six 1/8-inch-thick slices galangal or ginger, not peeled
• 3 lime leaves, dried or fresh
• 4 cups rich chicken stock
• 12 ounces boneless, skinless chicken breast
• 2 cups shiitake mushrooms
• one 13- to 14- ounce can unsweetened coconut milk
• Juice of 2 limes
• 2 tablespoons nam pla or nuoc mam (Asian fish sauce)
• 3 scallions, trimmed and minced on the diagonal
• ¼ cup minced cilantro

Instructions

1. Trim the lemongrass of its outer sheath and hard ends, whack it in a few places with the back of a knife, then cut it into 2 or 3 pieces.
2. In a deep skillet or medium saucepan, combine the oil, onion, and garlic and turn the heat to medium.
3. Cook a minute, stirring, then add the lemongrass, curry paste, galangal or ginger, and lime leaves.
4. Cook, stirring, for 3 or 4 minutes, then add the stock.
5. Bring to a boil, then reduce the heat to medium, and cook at a moderate boil for about 15 minutes.
6. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)
7. While the broth cooks, cut the chicken breast into ½- to ¾-inch cubes.
8. Remove the stems from the shiitakes and discard or reserve for stock; cut the caps into quarters or eighths.
9. Add the coconut milk, then the chicken and the mushrooms to the broth.
10. Cook for about 5 minutes, or until the chicken is done.
11. Stir in the lime juice and nam pla; taste and adjust the seasoning. Divide among 4 bowls, then garnish with the scallions and cilantro and serve.
12. You may remove the galangal and lemongrass before serving, or leave them in; they are delicious to gnaw on at the table.

Ingredients

• 600 g (1 ¼ lb) chicken fillet
• 400 ml (13 fl oz) coconut milk
• 100 ml (3 ½ fl oz) water
• 1 ts chili paste
• 1 tb fish sauce
• 2 tb sugar
• Thai basil
• 1 fresh red chili

Instructions

1. Slice chicken and chili.
2. Heat coconut milk, water and chili paste in a pot and add chicken.
3. Simmer for five minutes until the chicken is tender.
4. Add fish sauce, sugar and the fresh red chili.
5. Decorate with Thai basil and serve with rice.

Ingredients

• Noodles

  • 2 qt water
  • ¾ lb mung bean sprouts
  • 6 oz rice noodles (¼-inch wide)
• Sauce

  • 3 tb fresh lime juice
  • 3 tb catsup
  • 1 tb brown sugar
  • ¼ c fish sauce* or soy sauce
• Remaining Ingredients

  • 3 tb peanut oil or vegetable oil
  • 3 to 4 cloves garlic; minced or pressed
  • 1 tb fresh chile, minced or 1 ½ ts crushed red pepper flakes
  • 2 c carrots, grated
  • 4 lg eggs, lightly beaten with a pinch of salt
  • 2/3 c peanuts, chopped
  • 6 to 8 scallions, chopped (about 1 cup)
• *Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening.

Instructions

1. In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well.
2. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain.
3. Prepare the remaining ingredients and have them near at hand before you begin to stir-fry.
4. Heat the oil in a wok or large skillet.
5. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute.
6. Push the carrots to the sides to make a hollow in the center.
7. Pour the beaten eggs into the center and quickly scramble them.
8. When the eggs have just set, pour in the sauce mixture and stir everything together.
9. Add the drained rice noodles and mung sprouts, and toss to distribute evenly.
10. Stir in the peanuts and scallions, and serve at once.

Ingredients

• Noodles

  • 8 oz Dried rice noodles
  • ¼ c Vegetalbe oil
  • 3 ea Cloves garlic, minced
  • ½ lb Chicken breast diced
  • ½ lb Shrimp deveined, diced
  • 2 ea Eggs, beaten
  • 2 c Bean sprouts
  • 1/3 c Unsalted peanuts, ground
• Sauce

  • 1/3 c Ketchup
  • 3 T Chinese fish sauce
  • 2 T Lemon or lime juice
  • 2 t Soy sauce
  • 1 t Chilli sauce or chilli paste
  • 1 t Granulated sugar
• Garnish

  • 3 ea Green onions, thinly sliced

Instructions

1. Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well.
2. Heat oil in large skillet or wok over medium high heat.
3. Add garlic, chicken and shrimp; stir fry about 1 ½ minutes until nearly cooked through.
4. Add egg; let set slightly then stir to scramble.
5. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes.
6. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl.
7. Add to noodles; stir fry until well coated.
8. Garnish with onions.

Ingredients

• 4 cups all-purpose flour
• 1 ¼ cups nonfat dry milk
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 4 large eggs
• 3 ½ cups (about 7) mashed very ripe bananas
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup chopped walnuts

Instructions

1. PREHEAT oven to 350° F. Grease two 9 × 5-inch loaf pans.
2. COMBINE flour, dry milk, baking powder and cinnamon in medium bowl. Beat eggs, bananas, sugar and vegetable oil in large mixer bowl on medium speed until well blended. Gradually beat in flour mixture; stir in nuts. Spoon into prepared pans.
3. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
4. COOL in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Ingredients

• 2 cups flour
• 2/3 cup sugar
• 2 ¼ teaspoons baking powder
• ¾ teaspoon salt
• 1 cup milk
• 1 egg
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1 cup walnut halves
• 1 cup mashed banana
• 1/3 cup walnuts, chopped

Instructions

Preheat 350°F. Lightly grease a 9-inch loaf pan; set aside.

Combine flour, sugar, baking powder and salt in a large mixing bowl; mix well and set aside.

In a smaller mixing bowl, combine milk, egg, oil and vanilla; blend well. Gradually add milk mixture to flour mixture, stirring just until the dry ingredients are completely moistened.

Fold in walnut halves and mashed banana, then spoon into the prepared pan. Sprinkle with chopped walnuts. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Ingredients

• 1 2/3 cups granulated sugar
• 2/3 cup shortening
• 2 ½ cups all purpose flour
• 1 ¾ teaspoons baking powder
• 1 ¼ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla
• 1/3 cup buttermilk
• 4 eggs
• 4 bananas, mashed
• 2/3 cup walnuts, chopped

Instructions

1. Preheat oven to 350°F. Grease and lightly flour two 8 ½x4 ½-inch loaf pans.
2. Blend sugar and shortening in a large bowl until smooth. Sift flour, baking powder, baking soda and salt together into a second bowl; set aside. Whisk vanilla, buttermilk and eggs in a separate bowl; set aside.
3. Sift dry ingredients into sugar mixture in half-cup measures. Alternately pour in liquid ingredients by tablespoon. Stir well after each addition. Add bananas and nuts; do not overmix. Pour into loaf pans.
4. Bake for 1 hour.
5. Cakes are baked when edges separate slightly from sides of pans and cake centers spring back when pressed. Cool on racks.

Ingredients

• 2 tablespoons olive oil
• 1 whole chicken (3-4 lb.) cut into serving pieces
• 2 tablespoons chopped ginger root
• 1 tablespoon chopped fresh garlic
• 3 tablespoons flour
• ¼ cup cream sherry
• 1 teaspoon sweet curry powder
• 1 can (13-15 oz.) coconut milk
• 2 cups chicken broth
• ¼ cup soy sauce
• ½ cup chopped cilantro, to be used ¼ cup at a time
• 1 jalapeno pepper, seeded and finely chopped
• 1 red bell pepper, chopped into ½-inch julienne
• 4 carrots, chopped into ½-inch julienne
• juice of 1 lime
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper, or to taste

Instructions

1. In large, deep frying pan or pot, heat oil over medium high heat. Lightly brown the chicken, in batches if necessary. Transfer browned pieces to a plate.
2. To the oil, add the ginger and garlic and stir-fry for 1 minute. Do not let garlic brown.
3. With a whisk, stir in flour and cook until smooth. Whisk in the sherry and contiune cooking for 2 minutes.
4. Add the curry powder, coconut milk, broth and soy sauce and simmer for 5 minutes.
5. Add the jalapeno, bell pepper, carrots,the chicken, and any juices that have accumulated on the plate. Cover and simmer for 20 minutes, until chicken is cooked.
6. Transfer chicken to deep-sided serving bowl or platter and keep warm. Over high heat, reduce the sauce to about one-half, or until the consistency of cream.
7. Skim off any fat that rises and add the lime juice and black pepper. Taste and adjust seasoning; add cayenne pepper for more zip.
8. Pour sauce over chicken and garnish with remaining ¼ cup chopped cilantro.
9. Serve over jasmine rice.

Serves 6 people

Ingredients

• 4-6 large Granny Smith apples
• 8 graham cracker squares(2 ½) inches each
• ¾ cup packed brown sugar
• ½ cup rolled oats
• ½ cup flour
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• ½ cup butter or margarine, melted

Instructions

1. Peel, core, and slice apples.
2. Finely chop graham crackers.
3. Combine crumbs, oats, flour and spices.
4. Add butter & mix well; spoon mixture over apple slices.
5. Microwave on high 12-15 minutes or until apples are tender.
6. Or bake 30-35 minutes in 350 oven or until apples are tender.
7. Serve with whipped cream or ice cream.

Ingredients

• 2 ½ cup milk
• 3 cup sugar
• 1 tablespoon sugar
• 4 cup flour
• 1 cup oil or ½ cup oil and ½ cup applesauce
• 1 teaspoon vanilla
• 3 large eggs
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 or 2 ½ teaspoons cinnamon
• ½ teaspoon salt
• 2 small boxes vanilla instant pudding mix

Instructions

Day 1: You receive fermented batter in a bag.
Day 2: Squeeze bag several times.
Day 3: Squeeze bag several times.
Day 4: Squeeze bag several times.
Day 5: Squeeze bag several times.
Day 6: Add the following ingredients:
1 cup milk
1 cup sugar
1 cup flour
Squeeze bag several times.
Day 7: Squeeze bag several times.
Day 8: Squeeze bag several times.
Day 9: Squeeze bag several times.
Day 10: In a large non-metallic bowl, combine the batter and
1 cup milk
1 cup sugar
1 cup flour
Mix well with a wooden or plastic spoon.
Pour four 1 cup starters in one-gallon zip lock bags and date.
Give these away to friend or neighbors with a set of these instructions.
Preheat oven to 325 degrees.

Add to the remaining batter:
1 cup oil or ½ cup oil and ½ cup applesauce
1 cup sugar
1 teaspoon vanilla
3 large eggs
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 or 1 ½ teaspoons cinnamon
½ teaspoon salt
2 cups flour
2 small boxes vanilla instant pudding mix
½ cup milk
Mix well.

In separate bowl mix:
1 teaspoon cinnamon
1 tablespoon sugar

Grease two glass bread pans, coat bottom and sides with some cinnamon and sugar mixture. Pour in batter. Sprinkle top with remaining cinnamon and sugar mixture. Bake for 1 hour or until mixture comes out clean.

It is normal for batter to thicken, bubble and ferment. If gases build up in bag, release and reseal.

(To not make all the batter to give away, do not feed on last day. Keep one bag to start again.)

Ingredients

• Angel Food Cake
• 1 8-ounce container mascarpone or 1 8-ounce package cream cheese, softened
• ½ cup sifted powdered sugar
• 3 tablespoons coffee liqueur
• 2 cups whipping cream
• ¼ cup sifted powdered sugar
• 2 tablespoons coffee liqueur
• ¾ cup strong black coffee
• ¼ cup coffee liqueur

Instructions

For filling, combine mascarpone cheese, the ½ cup powdered sugar, and 3 tablespoons liqueur. Beat with an electric mixture until smooth. Set aside.

Combine whipping cream, the ¼ cup powdered sugar, and 2 tablespoons liqueur; beat until stiff peaks form. Fold ½ cup whipped cream mixture into mascarpone mixture. Set mascarpone filling aside.

To assemble, cut cake horizontally into three even layers. Place first cake layer on a large serving plate. With a long-tine fork or skewer, poke holes in tops of each cake layer.

Combine coffee and the ¼ cup liqueur; drizzle over each layer. Spread half of the mascarpone mixture on top of the first cake layer. Add second layer, then spread with the remaining mascarpone filling. Then top with the remaining cake layer. Frost entire cake with the whipped cream mixture. Cover and chill up to 2 hours.

To serve, if desired, drizzle Mocha Fudge Sauce over cake or sprinkle with unsweetened cocoa powder and chocolate curls.

Mocha Fudge Sauce: Heat 1 jar fudge ice cream topping until warm. Stir in 3 tablespoons coffee until easy to stir.

Ingredients

• 1 cup fresh lemon juice (about 6 lemons)
• 1 cup fresh orange juice (about 3 oranges)
• 2 cups sugar
• 2.5 cups water
• 10 springs fresh mint
• 1 − 32 oz. bottle ginger ale

Instructions

1. Mix first five ingredients in a pot and bring to a boil.
2. Cover and let cool.
3. Add ginger ale.
4. Serve.

Ingredients

• 1 ¼ pounds boiling potatoes, simmered in water to cover until tender, drained and cooled
• ½ cup finely sliced scallions, white and a little of the green part
• Salt and freshly ground pepper
• 1 cup heavy whipping cream or ½ and ½
• 2 large eggs
• 2 tablespoons chopped parsley (add fresh chives, marjoram or thyme, if available)
• Salt, freshly ground pepper and freshly grated nutmeg
• 4 ounces (about 1 cup lightly packed) coarsely grated Swiss Gruyere
• One 1 ½ to 2-quart gratin dish or other baking dish, buttered

Instructions

1. Set a rack in the middle level of the oven and preheat to 425 degrees.
2. Peel and slice the potatoes thinly – it doesn’t matter if they break up.
3. Arrange half the potato slices in the prepared dish and season with salt and pepper. Scatter the scallions on the potatoes, then cover with the remaining potatoes and season again.
4. For the custard, whisk all ingredients except the cheese together and pour over the potatoes.
5. Bake the gratin for about 15 to 20 minutes, or until just set. Sprinkle with the cheese and continue baking for about 10 minutes longer, to melt and color the cheese.
6. Allow the gratin to cool for 5 minutes, then serve immediately.

Ingredients

• 6 pints fresh blueberries
• 6 tablespoons Grand Marnier liqueur
• 1 teaspoon nutmeg or cinnamon
• ½ cup granulated sugar
• ½ cup (and a separate 1 cup) bleached all purpose flour
• ¼ pound (1 stick) unsalted butter
• 2 cups light brown sugar
• 1 teaspoon ground cinnamon
• 1 cup rolled oats (not instant)
• ½ tsp unsalted butter (to grease pan)

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine the filling ingredients. Mix blueberries, Grand Marnier, nutmeg, granulated sugar and ½ cup of the flour. Toss to mix and let sit for 15 minutes.
3. Grease a 9-by-13 inch glass ovenproof baking dish with ½ teaspoon of the butter. Spread the berry mixture evenly in the baking dish.
4. In a small mixing bowl, cream the remaining stick of butter with the brown sugar until smooth. Add the cinnamon, the remaining cup of flour and the oats. Mix well.
5. Spread the oat mixture evenly over the berry mixture. Bake for 30-50 minutes until lightly golden. Remove from the oven and let cool slightly.

Ingredients

• 6 large ripe tomatoes (about 3 lbs.), chopped
• 1 clove garlic, minced
• 1 tsp. salt
• Freshly ground black pepper
• 1 lb. pasta, your choice
• 1 tbsp. extra virgin olive oil
• 1 tbsp. balsamic vinegar
• 1 cup fresh basil leaves, chopped
• Freshly grated romano or feta cheese

Instructions

Place first four ingredients in a bowl; mix, cover and let sit at room temperature for 1-2 hours, or until ready to use.
Cook pasta, drain and return to pot.
Stir oil and vinegar into tomato sauce; when blended, pour over the pasta and toss gently.
Spoon into bowls, top with basil and cheese.

Makes 4 generous servings: 399 calories and 6g fat (13%).

Options: You can vary the recipe by adding cannellini beans; or serving the sauce over the rice or bulgar wheat.

Ingredients

• 6 oz. good quality semi-sweet chocolate (I like Ghiradeli’s)
• ¼ cup chocolate syrup
• 1 stick unsalted butter
• 1 teaspoon vanilla
• 2 eggs − beaten
• ¾ cup sugar
• pinch salt
• ½ cup unbleached flour

Instructions

Preheat oven to 350*
Butter and flour an 8 inch baking pan
Melt chocolate in a saucepan, stirring constantly
add syrup, stir well
remove pan from heat and add butter − beat till smooth
stir in vanilla and eggs − mix thoroughly

In mixing bowl sift sugar & salt & flour

Add this to chocolate mix and blend till smooth

Bake for 30 minutes

Ingredients

• 1 Tbsp. toasted sesame seeds
• 2 Tbsp. rice vinegar
• 3 Tbsp. soy sauce
• 1 tsp. freshly minced ginger
• 1 tsp. freshly grated orange zest
• 2 cloves of garlic, crushed
• 1 tsp. honey
• 1 Tbsp. undiluted frozen orange juice
• ¼ cup sesame oil

Instructions

Combine the sesame seeds, vinegar, soy sauce, ginger, orange zest, garlic, honey and orange juice in a jar with a tight-fitting lid.
Shake briefly. Add the oil and vigorously shake.