Ginger Snaps

This is an old family recipe that mom my makes every Christmas without fail!




3/4 cup margarine
1 cup sugar plus extra for dipping
1/4 cup molasses
1 egg
2 cups flour
2tsp baking soda
1/4tsp salt
1 tsp cinnamon
1/2 tsp cloves
3/4 tsp ginger

Cream margarine and sugar. Add molasses and egg and beat well. Soft dry ingredients and add to creamed mxiture. Mix well. Roll into balls and roll in white sugar. Bake on foil lined baking sheet for about 8 minutes. Keep an eye on them, they burn easily!

Almond Roca Bars

1 cup brown sugar, firmly packed
1 cup butter
Graham crackers (enough to fill your cookie sheet)
1 1/2 cups chocolate chips
1 cup slivered almonds

Line a baking sheet with graham wafers. Melt the butter over meadium heat and add the brown sugar. Cook for 5 minutes. Remove from hear and stir with gusto. Pour on graham wafers. Sprinkle chocolate chips on caramel and allow them to melt. Spread the melted chocolate to cover the caramel. Sprinkle with almonds, pressing them gently into the chocolate. Allow to cool (mostly!) and then cut into bars.

Peppermint Hot Chocolate Cupcakes

Basic Chocolate Cupcake (makes about 24)

Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water

Directions
Preheat the oven to 350°F. Line muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 2-3 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight
containers.

Marshmallow Frosting

Ingredients

3/4 cup plus 1tbsp sugar
4 large egg whites
pinch salt

Directions

Put sugar, egg whites, and salt in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved (the mixture will feel slippery between your fingers with no trace of the grainy sugar.)

Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.

Pipe frosting onto cooled cupcakes and top with crushed candy canes.

Sweet Potato Cheesecake with Pecan Praline Sauce

For the crust:
1-1/2 cups finely ground ginger cookie crumbs
3/4 cup toasted pecans, ground
6 tablespoons unsalted butter, melted

For the filling:
8 ounces cream cheese or Mascarpone cheese, softened
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup puréed sweet potato (or yam; the orange kind, not the yellow kind)
5 eggs
1/2 cup heavy cream

For the praline sauce:
8 ounces unsalted butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup chopped toasted pecans

In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.

In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes. Add the sweet potato purée and mix until just blended. Add the eggs one at a time, scraping bowl after each egg. Stir in heavy cream at low speed until completely blended.

Pour the filling into into the pan. Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.

Cool the cheesecake at room temperature for 45 minutes. Chill for at least 4 hours before serving.

While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm.

To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.

Easy Beef & Bok Choy Pho

2 star anise
1 cinnamon stick
1" fresh ginger root, sliced
6 cups low-sodium beef stock
3/4lb boneless sirloin steak
1lb dried, flat medium rice noodles
3 cups baby bok choy, thiny sliced
2 tbsp fish sauce

Add ins:

Fresh bean sprouts
Thai basil
Lime wedges
Sriracha

Soak rice noodles in cold water until softened, about 30 minutes.

Meanwhile, wrap star anise, cinnamon stick, and ginger in cheesecloth and tie with kitchen string to make a spice bag. Pour beef stock in a pot, add the spice bag, and simmer over medium heat.

Freeze steak until firm but not frozen, about 20 minutes. Slice across the grain into 1/8" thick slices.

Drain softened rice noodles. Cook noodles and bok choy in a large pot of boiling water for 1 minute, stirring continuously, and then drain.

Increase heat of stock to high and bring to a boil. Remove the spice bag and add fish sauce.

Divide the noodles and boy choy into deep bowls. Top with uncooked slices sirloin and ladle hot broth on top. Serve the soup and allow each person to customize with add-ins.

Pork and Green Bean Stir Fry

Ingredients

1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
Coarse salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon cornstarch
3 teaspoons vegetable oil
2 tablespoons minced, peeled peeled fresh ginger
1/8 to 1/4 teaspoon red-pepper flakes
1 pound green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
1/3 cup dry-roasted peanuts, chopped
Cooked white rice, for serving (optional)

Directions

Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, sugar, and cornstarch; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.

Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Oatmeal Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups Old-Fashioned Quaker Oats
2 cups semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees F.

In a large mixing bowl, add butter and sugars. Beat with an electric mixer on medium speed until smooth and creamy. Beat in eggs and vanilla.

In a medium bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Mix thoroughly. Mix these dry ingredients into the creamed mixture with an electric mixer set on low speed until well blended. Use a spoon to stir in oats and chocolate chips.

Drop the cookie dough by 1/2 tablespoons, 2 inches apart, onto ungreased baking sheets. Bake for 10 - 12 minutes or until lightly golden brown. DO NOT OVER BAKE. Allow to cool 8-10 minutes before removing cookies from baking sheets to cool on wire racks. Store in an airtight container.

Penne with Roasted Asparagus and Balsamic Butter

1 pound asparagus
1 tablespoon olive oil
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 teaspoon salt. Serve with additional Parmesan.

Turkey Sloppy Joes

Ingredients

1 tablespoon olive oil
4 carrots, coarsely grated (2 cups)
1 medium onion, minced
2 garlic cloves, minced
Coarse salt and ground pepper
3 tablespoons tomato paste
3/4 pound ground turkey (93% lean, dark meat)
1 can (28 ounces) crushed tomatoes
2 tablespoons dark-brown sugar
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
8 whole-wheat hamburger rolls, split

Directions

In a large saucepan, heat oil over medium; add carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.

Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.

Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on whole-wheat rolls.

Pulled Pork Pasta

This is a great use for leftover pulled pork... you know... if you have any ;)

1 lb pasta (we used farfalle)
1 tbsp butter
1 large sweet onion, thinly sliced
S&P
2 cups pulled pork
3 cups tomato sauce
1/4 cup BBQ sauce (more if you like, do this to taste)
Grated Parmesan cheese

Melt butter in a large frying pan. Add sliced onions, salt & pepper. Cook on low heat until soft and caramelized.

Bring a large pot of water to a boil and toss in pasta. Cook until al dente.

Add pulled pork, tomato sauce, and BBQ sauce to the caramelized onions. Bring to a simmer stirring well. Toss with cooked pasta and top with grated Parmesan cheese.

Coleslaw

2 tbsp white wine vinegar
2 tbsp canola oil
2 tbsp mayonnaise
1 tbsp sugar
1 tsp mustard seeds
1/2 tsp dry mustard
ground pepper
1/2 tsp celery salt
Shredded cabbage & carrots (I use the bagged mix)

Mix the dressing ingredients together and toss with shredded cabbage & carrots. Refrigerate for 1-2 hours before eating to allow flavors to mingle.

Crock Pot Pulled Pork

3-4lbs pork shoulder
1 tsp ground pepper
1/2 tsp smoked sea salt
1 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
1 bottle beer
1/4 cup apple cider vinegar
1/2 - 1 cup BBQ sauce (I like the Smokin' Stampede Beer & Chipotle from RCSS)

Mix together pepper, salt, garlic powder, onion powder, and smoked paprika. Rub all over pork shoulder and place in the crock pot. Pour in beer and apple cider vinegar. Cook on high for 6-8 hours or until the pork falls apart when pierced with a fork.

Remove pork from crock pot and discard liquid. Pull pork apart with 2 forks until shredded. Put back in the crock pot with BBQ sauce and keep warm until ready to serve.

Roasted Potato Salad with Mustard Dressing

3 pounds small red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1/2 teaspoon kosher salt
4 slices bacon
2 cups diced Vidalia or other sweet onion (about 2 medium)
3 garlic cloves, minced
3 tespoons Dijon mustard
2 tablespoons mayonnaise
1 tsp sugar
1 1/2 tablespoons mead vinegar
1/4 cup chopped fresh parsley

Preheat oven to 400°.

Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and crumbled bacon to potatoes; toss gently. Let stand 15 minutes.

Combine mustard, mayonnaise, sugar, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.

Serve slightly warm or chilled. Tastes even better the next day!

Old Fashioned Vanilla Ice Cream

1/2 cup sugar
Dash salt
1 cup whole milk
1 egg, beaten
1 cup whipping cream
2 teaspoons pure vanilla extract

Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.

Gradually stir about 1/2 cup of hot milk into the beaten egg. Add egg mixture to remaining hot mixture. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat and refrigerate at least 2 hours.

Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.

Chill and add to your ice cream maker as per instructions.

Banana Bread

2 cups flour (all purpose or whole wheat)
1 tsp baking soda
1/4 tsp salt
1/2 cup soft butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed banana (LOTS of banana, that's why it's so moist. Its about 6-8 regular sized bananas, over ripe)

Directions:
Preheat oven to 350F.
Lightly grease a loaf pan ( I never grease my pan, I use a stoneware pan).
In a large bowl combine flour, baking soda, and salt.
In separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
Stir banana mixture into flour mixture just to moisten.
Pour batter into loaf pan.
Bake in pre-heated oven for 70 -75 minutes (a long time because its so moist!) until a toothpick comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack.

Quick and Easy Pizza Sauce

28oz can diced tomatoes
1 can tomato paste
3 tsp dried oregano
3 tsp dried basil
2 tsp garlic powder
2 tsp onion powder.

Bring all ingredients to a boil. Allow to simmer about 10 minutes. If desired, break up tomato pieces with an immersion blender. Use or freeze as desired.

Roasted Zucchini and Tortellini Salad

This is a recipe that my friend made for us once and when I tried to replicate it I discovered that I did it totally wrong :P But what I ended up with I kind of like so I went with it!

Vinaigrette:
1/2 cup olive oil
2 tbsp white wine vinegar
2 tbsp balsamic vinegar
2 tbsp finely chopped fresh oregano
1 tbsp grainy Dijon Mustard
2 cloves garlic, minced
Salt and freshly ground black pepper to taste

Salad:
6 small zucchini
1 lb fresh cheese-stuffed tortellini
1/3 cup chopped oil-packed sun-dried tomatoes (drained)
6 oz Feta cheese, cut into small cubes

1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper.

2. Quarter each zucchini and cut into bite sized chunks. Place in a roasting dish and toss with 1/3 cup of the vinaigrette. Bake at 350F for about 20 minutes or until soft.

3. Meanwhile cook tortellini in a large pot of boiling salted water until just tender. Drain well.

4. Combine tortellini, roasted zucchini, sun-dried tomatoes, and cheese in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving. Also yummy when served at room temperature.

Black Bean & Corn Salad

2 cups cooked black beans
2 cups corn (I use defrosted frozen nibblets)
1 red pepper, diced
1/2 red onion, diced
1 jalepeno, seeded and minced finely
Zest of one lime
Juice of 2 limes
1/3 cup olive oil
1 tsp cumin
2 cups grape tomatoes, halved
2 avocados, peeled, pitted, and cubed.
Fresh chopped cilantro (optional)

Combine all ingredients except avocado, tomatoes and cilantro. Allow to marinate at room temperature for a few hours. Add avocado, tomatoes, and cilantro right before serving. Can also be made and served immediately but I like to give the flavours a little time to meld.

Fridge Pasta

I know, I know, fridge pasta doesn't sound very appetizing. But trust me... sometimes you have stuff you need to use up and everything just falls into place beautifully. I call that a fridge meal :)

1lb pasta (I used Farfalle)
1 tbsp butter
1 onion, chopped
1 cup chopped leftover ham
2-3 cups sliced mushrooms
2 cloves garlic, chopped
Splash of white wine
Pepper
A few large handfuls fresh chopped spinach
1 cup ricotta

Put on a big pot of salted water to cook your pasta. Meanwhile, saute the onion, garlic, and ham in butter until the onion is soft. Add mushrooms and wine and cook on low heat until your pasta is done. Toss together hot drained pasta, fresh spinach, onion/ham/mushroom mixture, and ricotta until combined. Voila! Fridge pasta :)

Feel free to adapt this recipe however necessary... it would be yummy with fresh tomatoes, diced chicken, arugula, Parmesan, goat cheese, basically what ever you have on hand and need to use up!

Buffalo Chicken Dip

3/4lb cooked chicken breast, chopped into bite sized pieces(I used the breast meat from a rotisserie chicken)
8oz cream cheese softened
1 cup blue cheese dressing
1 cup Frank’s Red Hot buffalo wing sauce
8oz package shredded mozzarella or cheddar

Preheat oven to 350F. Mix cream cheese, dressing, frank’s, chicken and shredded cheese in a bowl, transfer to shallow baking dish. Bake for 30 minutes or until hot and bubbly.

Can be made in advance and refrigerated until ready to heat up!

Butternut Squash Gratin

Stolen from Everyday Italian.

1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan
1/4 cup basil pesto
2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

Preheat the oven to 350 degrees F.

Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.

Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

Note: If you happen to have any of this left over the next day it makes an amazing soup! Just add some chicken (or veggie) stock and blend until it is a nice thick soup consistency. So yummy!

Baking Powder Biscuits

2 cups flour
4 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1/4 cup chilled butter
1 cup cold milk

In a bowl or food processor, combine the dry ingredients. Cut in the butter (pulse with the food processor) until the mixture is crumbly. Add milk and stir (or pulse) until the dough is thoroughly mixed. Roll out to 1" thick on a floured surface and cut with a 2-3" cookie cutter. Bake at 450F about 12 to 15 minutes or until golden brown.

Penne with Cream, Smoked Salmon, and Fresh Chives

Coarse salt and ground pepper
1lb penne rigate or other short pasta
1 1/2 teaspoons unsalted butter
3 tablespoons minced shallot
1/2 cup dry white wine
1 cup heavy cream
1 teaspoon fresh lemon juice
4 ounces thinly sliced smoked salmon, cut into 1-inch pieces
2 tablespoons chopped fresh chives

In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a small saucepan, melt butter over medium. Add shallot; season with salt and pepper. Cook until soft, about 5 minutes. Add wine and cook until evaporated, about 5 minutes. Add cream; bring to a boil. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cream mixture to pasta pot, along with lemon juice, smoked salmon, and chives. If necessary, adjust consistency with reserved pasta water and season with salt and pepper.

Pavlova

Adapted from an Alton Brown recipe.

4 large egg whites, room temperature
Pinch kosher salt
6 ounces granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon white vinegar
1 teaspoon cornstarch
1 cup heavy cream
Sliced fresh fruit (I like strawberries & kiwi)

Heat the oven to 250 degrees F. Line a half sheet pan with parchment paper. Use a 9-inch round plate and trace a circle in the middle of the parchment. Turn over the parchment.

Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes. Decrease the speed to low and add the vanilla, vinegar, and cornstarch. Mix just to combine.

Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center. Place the meringue into the oven and bake for 45 minutes.

Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.

Just before serving, whip the cream and spoon into the center of the meringue. Top with fresh fruit and serve immediately.

Dijon Mustard

1 cup chopped onion
2 cloves garlic, minced
2 tbsp honey
4 oz dry mustard
1 tbsp vegetable oil
2 tsp salt
4 drops Tabasco sauce
2 cups dry white wine

In a small saucepan, heat garlic, wine and onion, bringing to a boil. Then simmer for 5 minutes and remove from heat. Pour into bowl and allow to cool.

Now, put dry mustard into saucepan and slowly strain the heated wine mixture over top (to remove the onion and garlic pieces). Stir well until combined and smooth, then add honey, salt and Tabasco sauce. Simmer while stirring until the mixture thickens. Remove from heat, cool, then store in glass or plastic jar. Refrigerate. Best after it sits for two days so the flavors will be enhanced, although it can be used immediately. Makes 2 250ml jars.

Deviled Eggs

6 hard boiled eggs, cooled and peeled
2 tsp black pepper
1/2 teaspoon pickle juice
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Smoked paprika

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Add the pepper, pickle juice, mayonnaise, mustard, and salt to the egg yolks and using a fork, stir to thoroughly combine. Spoon the mixture into each of the white halves. Garnish the top of each egg with smoked paprika.

Chill for at least 1 hour in the refrigerator before serving.

Asian Slaw

2 firm mangoes, julienne and shredded
1 head of red cabbage, shredded
1 green papaya, shredded
1 bunch of bok choy, chiffonade
4 carrots, julienne
1 cup bean sprouts (250 mL)
1 teaspoon sugar (5 mL)
Juice of 2 limes
1 teaspoon sweet chili sauce (5-10 mL)
1 teaspoon fish sauce (5 mL)
3 green onions
Cilantro
Grape cherry tomatoes, halved
Chopped, roasted peanuts

1. Shred, julienne and mix all of the fruits and vegetables in a large bowl.
2. In a separate bowl, mix the sugar, lime juice, chili sauce, fish sauce and green onions.
3. Pour over the vegetables and mix thoroughly. Refrigerate and let marinate for 1 hour.
4. Garnish with grape cherry tomatoes, cilantro leaves and chopped toasted peanuts.

Bagels

Stolen from The Fresh Loaf . I made the recipe in my KA mixer and it was a little much for it... a half recipe would work much better for my poor mixer.

Makes 1 dozen bagels

Sponge:
1 teaspoon instant yeast
4 cups bread flour
2 1/2 cups water

Dough:
1/2 teaspoon instant yeast
3 3/4 cups bread flour
2 3/4 teaspoons salt
2 teaspoons malt powder
OR
1 tablespoon malt syrup, honey, or brown sugar

Finishing touches:
1 tablespoon baking soda for the water
Cornmeal for dusting the pan
Toppings for the bagels such as seeds, salt, onion, or garlic

The Night Before
Stir the yeast into the flour in a large mixing bowl. Add the water and stir until all ingredients are blended. Cover with plastic wrap and allow to rise for two hours.

Remove the plastic wrap and stir the additional yeast into the sponge. Add 3 cups of the flour, the malt powder (the one unusual ingredient, which I was able to find at the local health food store), and the salt into the bowl and mix until all of the ingredients form a ball. You need to work in the additional 3/4 cups of flour to stiffen the dough, either while still mixing in the bowl or while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.

Pour the dough out of the bowl onto a clean surface and knead for 10 minutes.

Immediately after kneading, split the dough into a dozen small pieces around 4 1/2 ounces each. Roll each piece into a ball and set it aside. When you have all 12 pieces made, cover them with a damp towel and let them rest for 20 minutes.

Shaping the bagel is a snap: punch your thumb through the center of each roll and then rotate the dough, working it so that the bagel is as even in width as possible.

Place the shaped bagels on an oiled sheet pan, with an inch or so of space between one another (use two pans, if you need to). If you have parchment paper, line the sheet pan with parchment and spray it lightly with oil before placing the bagels on the pan. Cover the pan with plastic (I put mine into a small plastic garbage bag) and allow the dough to rise for about 20 minutes.

The suggested method of testing whether the bagels are ready to retard is by dropping one of them into a bowl of cool water: if the bagel floats back up to the surface in under ten seconds it is ready to retard. If not, it needs to rise more. I didn't bother doing this, instead counting on it taking about 20 minutes to get my son's teeth brushed and get him to take a bath. In the quick interval between bath time and story time, I placed the pan into the refrigerator for the night.

Baking Day

Preheat the oven to 500. Bring a large pot of water to a boil. Adding one tablespoon of baking soda to the pot to alkalize the water is suggested to replicate traditional bagel shop flavor. I went ahead and did this, though I have no idea if it made any difference.

When the pot is boiling, drop a few of the bagels into the pot one at a time and let them boil for a minute. Use a large, slotted spoon or spatula to gently flip them over and boil them on the other side.

Before removing them from the pot, sprinkle corn meal onto the sheet pan. Remove them one at a time, set them back onto the sheet pan, and top them right away, while they are still slightly moist. Repeat this process until all of the bagels have been boiled and topped.

Once they have, place the sheet pan into the preheated oven and bake for 5 minutes. Reduce the heat to 450 degrees, rotate the pan, and bake for another 5 minutes until the bagels begin to brown. Remove the pan from the oven and let cool for as long as you can without succumbing to temptation.

Doughnut Muffins

Batter

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups Unbleached All-Purpose Flour
1 cup milk

Topping

3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

Directions

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Dilly Beans

Ingredients

2 lbs Fresh Green Beans
1/4 cup Kosher or Canning Salt (I use Kosher)
2 1/2 cups White Vinegar
2 1/2 cups Water
4 cloves Garlic
4 heads Dill
2 large or 4 small Jalapeno Peppers
2 tsp Black Pepper

Step 1: Place jars and lids in the large pot and cover with water, bring to a boil. Alternatively you can use the oven set to 225F (leave the jars in there for at least 10 minutes.)

Step 2: Wash and remove ends form the beans. Slice the garlic and chili peppers.

Step 3: Combine water, vinegar, and salt in large saucepan and bring to a boil, reduce heat and simmer at least 5 minutes.

Step 4: While waiting for the vinegar mixture to boil pack the jars with beans, 1 head of dill, 1 sliced garlic clove, 1/4 of the sliced peppers, and 1/2 teaspoon black pepper.

Step 5: Pour the vinegar mixture into each jar until nearly full. Place lids on the jars.

Step 6: Process the jars in a boiling water bath for 10 minutes.

Step 7: Store in a cool place for at least 2 weeks prior to eating.

Makes 4 Pints

Peach BBQ Sauce

Delicious with chicken or pork (try it on ribs!) I made a triple batch and processed it in my canner last fall so I could enjoy it all year long :D

1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seeds
1 tablespoon canola oil
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Purée with an immersion blender.

Turkey Burgers

This is a Martha Stewart recipe that my friend Jaime introduced me to... it became a fast favorite and I often use the same ingredients to make meatloaf!

1 1/2 pounds ground turkey
1/2 cup finely grated Gruyere cheese (I prefer Parmesan)
4 scallions, thinly sliced
1/4 cup panko breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Coarse salt and ground pepper

Directions

1. Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.
2. Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Easy Peasy Waffles

I created this no fuss recipe after trying a bunch of recipes with separated eggs and whipping egg whites. This is a little less fuss and just as tasty!

2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
4 large eggs
1/2 tsp vanilla
2 cups milk
4 tbsp butter, melted

Mix together flour, baking powder, salt, and sugar. Add eggs, vanilla, and milk and mix until just combined. Stir in melted butter. Add mixture to your heated waffle iron and cook until nice and brown. You may have to play around with the amount of batter you need per waffle (my iron holds about 2/3cup.) Enjoy!

Rhubard Crisp

Filling:

3lbs fresh rhubarb, chopped
1 1/2 cups sugar
1/2 cup flour
1 tsp cinnamon

Topping:

2 cups flour
1 1/2 cups brown sugar
1 1/2 cups rolled oats
1 cup butter, melted

Toss filling ingredients in a 9x13 baking dish until well blended. Mix together topping ingredients and sprinkle on top, making sure the filling is well covered (a few air holes are good though!) bake at 375F for 45 minutes or until hot and bubbly.

Fresh Blueberry Pie

1 9" pie crust, baked
3 cups fresh blueberries
3/4 cups water
1 tbsp butter
1 cup sugar
3 tbsp cornstarch
dash of salt
1 tsp lemon juice

Bring water and 1 cup of blueberries to a boil. Boil for 4 mintues, stirring occasionally. Add sugar, butter, cornstarch, and salt and stir until thick and translucent. Remove from heat and add remaining blueberries and lemon juice. Mix until combined, pour into baked crust, and chill until set. Serve with fresh whip cream.

Italian Sausage Pasta Soup

talian sausage was on sale today so I dragged out this old favorite with every intention of making it for dinner. I quickly learned that I was missing a bunch of ingredients and ate KD instead. Oops?

Time: about an hour to prep and cook
Makes about 10 1-Cup servings.

Ingredients
• 1 lb hot or mild Italian sausage
• 3 medium carrots peeled and chopped
• 1 large onion, peeled and chopped (works with shallots or leeks, too)
• 3 cloves garlic, peeled and chopped or crushed
• 8 C lowfat or fat free chicken broth
• 1 15 oz can diced tomatoes
• 1 15 oz can cannellini beans, rinsed and drained
• 1 T dried basil
• 1 ½ C large shell pasta
• 6 oz spinach leaves, rinsed and slightly chopped (I use bagged baby spinach)
• Salt and pepper to taste
• Grated parmesan cheese

Directions
1. Squeeze sausages from their casings into a 5-6 qt pan over high heat and stir often, breaking up sausages with a spoon. Cook until brown and crumbly. Spoon out and discard all but 1 T fat from pan.
2. Add carrots, onion and garlic; stir often until onion is limp, 5-7 mins.
3. Add broth, basil, tomatoes (including juice), and beans and bring to a boil.
4. Add pasta, reduce heat and simmer, covered, stirring occasionally until pasta is just enter to the bite about 10 mins. Skim and discard any fat.
5. Stir in spinach and cook just until it is wilted, about 30 seconds.
6. Add salt and pepper to taste. Garnish with parmesan.

Mushroom Lasagna

Mushroom Filling
2 lbs mushrooms, chopped (use what you like, I used a mix of buttons and crimini)
3 cloves garlic, crushed
1/2 onion, finely chopped
S &P

Sauce
1/2 cup butter
1/2 cup flour
4 cups whole milk
S & P

1pk lasagna sheets (I used the fresh ones)

Parmesan cheese

Saute the chopped mushrooms, onion, garlic and S & P. Cook down and remove as much liquid as possible (you can reserve this and use it in place of some of the milk in the sauce, just add milk to make 4 cups.)

Melt butter over medium heat in a sauce pan. Add flour and whisk well. Allow to bubble a bit so the flour cooks off. Add 4 cups whole milk and S & P. Bring to a low boil and shut off, stirring frequently.

Place a small amount of sauce (about 1/6th) in the bottom of a 9 x 13" pan. Layer other ingredients:

Noodles
1/2 mushrooms
1/3 sauce
handful parm
Noodles
1/2 mushrooms
1/3 sauce
handful parm
Noodles
remaining sauce
handful parm.

Bake at 350 for about 45 minutes or until hot. Let rest at least 15 minutes before you cut or it will run everywhere!

Mixed Bean Stew with Cottage Dumplings

Stolen from a friend of a friend

Stew
1 can (15 oz) great northern, cannelloni or navy beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
2.5 - 3 cups tomato sauce
1 medium red bell pepper, chopped
2 cloves garlic, minced
3 tsp dried basil leaves
2 tsp olive oil
¼ tsp pepper

Cottage Dumplings…
1 cup shredded cheese (mozza or cheddar or whatever else you have in the fridge!)
2/3 cup frozen (thawed) or canned (drained) corn
1/2 cup cottage cheese (drain if really runny)
1/3 cup bread crumbs
1/3 cup cornmeal
3 egg whites

For stew, place all ingredients in first recipe in a 3-quart saucepan and bring to a simmer. For dumplings, combine all ingredients in 2nd recipe and shape into 12 balls. Carefully slide balls onto simmering bean mixture (do not drop directly onto stew – place ball in a spoon and place spoon on top of stew mixture and slide ball off using finger or another spoon – this prevents them from “sinking” into the stew). Simmer uncovered 10 minutes. Cover and simmer about 10 minutes longer or until dumplings are firm.

Turkey Lettuce Wraps

This was posted on a message board and it is too yummy not to share!

Ingredients

* 2 tablespoons oil
* 1 to 1 1/2 lbs ground turkey
* 1/2 large onion - chopped
* 4 cloves garlic - minced
* 1 cup water chestnuts - finely chopped
* 1 large head butter lettuce
* 2 carrots
* 5 green onions - chopped

Special Sauce

* 1/4 cup sugar
* 1/4 cup water
* 2 tbsp. hoisin
* 2 tablespoons soy sauce
* 2 tablespoons rice wine vinegar
* 2 tablespoons ketchup
* 1 tablespoon lemon juice
* 1/8 teaspoon sesame oil
* 1/2 to 2 tsp red chile paste based on how spicy you like things
* 1 tsp cornstarch mixed with 2 tbsp cold water

Stir Fry Sauce

* 2 tablespoons soy sauce
* 2 tablespoons brown sugar
* 2 tablespoons hoisin
* 1/2 teaspoon rice wine vinegar

Directions

Bring 1 tbsp. oil to high heat in a wok or large frying pan. Saute turkey, onions and garlic until browned. Add water chestnuts and saute over high heat for 5 to 6 minutes. Add brown sugar, soy, hoisin, and vinegar for the stir fry sauce. Saute and stir for a few more minutes until combined.

While the turkey is browning, make the special sauce by dissolving the sugar in water in a small pot over medium heat. Add hoisin, soy sauce, rice wine vinegar, ketchup, lemon juice, sesame oil, and hot chili sauce to your taste. Bring to a boil, stir in cornstarch mixture to thicken, and turn off heat.

To Serve:

- On a plate place separated lettuce leaves (cut in half if really large), ribboned carrot (use your peeler), and chopped green onion. Place warm turkey in a serving bowl, and special sauce in a separate serving bowl. Everyone makes their own. Lettuce, chicken, carrots, green onion, and then a drizzle of sauce. Wrap and then enjoy.

Rockin' Morrocan Stew

This is from one of the Looney Spoons cookbooks and is a favorite of ours.
2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 clove garlic, minced
3 cups vegetable stock
3 cups peeled, cubed sweet potatoes (I use yams)
1 can (19 oz) diced tomatoes, drained
1 can (19 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
1 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
2 tsp each peanut butter and chopped, fresh cilantro

Heat olive oil in large saucepan or pot over med-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes.

Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes.

Enjoy!

Delux Turkey Meatloaf

1 lb ground turkey
Olive Oil
200g mushrooms, sliced
2 tsp dried basil
Salt & Pepper
1/2 cup white wine (optional)
1 egg, beaten
1 slice bread
Splash of milk
8 slices of prosciutto
goat cheese

Saute sliced mushrooms in a little bit of olive oil. Add basil, salt, pepper, and white wine. Cook until most of the liquid has evaporated. Cool mushrooms. Soak bread in milk until mushy. Squeeze out bread and break into pieces in a bowl. Add beaten egg, ground turkey, and mushroom mixture. Lay out 4 slices of prosciutto on a baking sheet, you may want to grease it with a bit of olive oil first. Top with turkey mixture, forming a log. Crumble goat cheese on top of turkey mixture. Bring prosciutto slices up around the turkey log. Use remaining slices on top of the log, tucking in the bottom so you have a nice, neat package. Bake at 350F for 45min-1 hour or until internal temp reaches 165F.

Very yummy!

Chicken Souvlaki

4 skewers (if using wood be sure to soak them overnight)
4 chicken breasts, cubed
1/3 cup extra virgin olive oil
1/3 cup lemon juice
4 cloves garlic, minced or pressed
2-3 tsp oregano

Toss cubed chicken, olive oil, lemon juice, garlic, and oregano into a plastic bag or container to marinate for at least 4 hours in the fridge. Just before cooking, tread onto skewers. BBQ until chicken is cooked through! Serve with Tzatziki.

Greek Salad

5 large ripe (but not too ripe) tomatoes, cut into wedges and then cut in half
1 - 2 English cucumbers, cut into quarters lengthwise and then cut into 1/2" slices
1/2 red onion, chopped
2 Tbsp capers, drained
1 cup (at least!) cubed feta
1 can whole black olives (Kalamata are the best)
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tsp oregano

Toss together tomatoes, cucumber, onion, capers, olives, and feta. Mix together dressing and pour over salad. This tastes best when it can sit on the counter for a few hours so the flavors can meld nicely.

Roasted Garlic Hummous

1 head garlic
1 can chickpeas, drained
1/8 tsp sesame oil
1 tbsp lemon juice
salt & pepper
Extra virgin olive oil

Heat oven to 375F. Slice off the very top of the head of garlic so all cloves are exposed. Drizzle with a little olive oil, wrap in foil, and place in the oven for 35-45 minutes or until nice and soft. Allow to cool until you can handle it safely.

Grab your food processor and toss in chick peas, roasted garlic (squeezed from the cooled head, sesame oil, lemon juice, salt and pepper. Process on high until all ingredients are combined. Slowly add olive oil until the hummous is the constancy and texture that you like (anywhere from 1/4 - 1/2 cup.) Spoon into a dish, drizzle with olive oil and serve with pita wedges.

Unbaked Cookies

I had a craving for these and whipped up a batch during E's nap this afternoon...

Ingredients:

1/2 cup butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup coconut

Directions

Mix rolled oats and coconut together in a large bowl. Set aside. Mix butter, sugar, cocoa, milk, and salt together in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and stir in vanilla. Add dry ingredients and mix. Drop by teaspoons onto wax paper and let cool.

Bavarian Apple Torte

Ingredients:

1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
8-oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
4 cups peeled, sliced apples
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup sliced almonds

Preheat oven to 450 Fahrenheit.

Cream butter and 1/3 cup sugar until light and fluffy. Blend in vanilla. Add flour; mix well. Spread on bottom and sides of a springform pan. Combine cream cheese and 1/4 cup sugar, mixing until well blended. Blend in egg and vanilla. Pour in pastry lined pan. Toss apples with combined sugar and cinnamon; spoon over cream cheese layer. Sprinkle with nuts. Bake at 450 for 10 minutes. Reduce temperature to 400 and continue baking 25 minutes.

Rhubarb Nectar

Ingredients:

10 cups (2.5 L) chopped rhubarb (about 3 lb/1.5 kg)
3 cups (750 mL) water
1 strip each orange and lemon rind
2 cups (500 mL) granulated sugar

Preparation:

In large saucepan, combine rhubarb, water and orange and lemon rind; bring to boil over high heat. Reduce heat to medium-low; cover and simmer for 10 minutes or until rhubarb is broken up.

Strain through cheesecloth-lined strainer into clean saucepan. Stir in sugar and bring to boil. Pour into hot sterilized jars, leaving 1/4-inch (5 mm) headspace. Top with lids and screw bands; process in boiling water bath for 5 minutes. Shake or stir before using.

Cold Shrimp Soup

This is a little odd but it is very tasty and a summer favorite around here :)

1 bottle Clamato
Lemon juice
Worcestershire sauce
Celery salt
Fresh ground pepper
Peeled, cooked shrimp
1 pkg cream cheese, cut into small cubes (about 1/2" or so)
2 avocados, cubed

Chill the Clamato and pour into a large bowl. Add all the other ingredients (lemon juice, Worcestershire, celery salt, and pepper are all to taste... it's like making a big caesar) and chill until serving (eat within an hour or so.. the shrimp turns red after a while.)

Very yummy with crusty bread!

Tiramisu

Ingredients:

2/3 cup strong espresso (or substitute 1 tablespoon instant coffee dissolved in 2/3 cup of boiling water)
½ cup Kahlua
4 large egg yolks
4 tablespoons granulated sugar
2 cups whipping cream
2 cups mascarpone cheese, room temperature
40 (about) crisp Italian ladyfinger cookies
Unsweetened cocoa powder, for dusting

Method:

In a small bowl, combine the espresso and Kahlua. Set aside to cool completely. If the espresso mixture is hot the ladyfingers will absorb too much liquid and fall apart easily. Using a whisk, beat the egg yolks and 2 tablespoons of sugar in a medium metal bowl set over a saucepan of simmering water until the mixture is pale and thick and forms a ribbon when the whisk is lifted.

Cool for 5 minutes. Place the mascarpone in a large bowl. Stir half of the yolk mixture into the mascarpone to lighten, then fold in the remaining yolk mixture. In another large bowl beat the whipping cream and the remaining 2 tablespoons of sugar with the electric mixer just until stiff peaks form.

Fold the whipping cream into the mascarpone mixture and set aside.

Quickly dip enough of the cookies into the Kahlua mixture to cover the bottom of a 9 x 13 glass dish or pan. Cover with half of the marscapone mixture Top with another layer of dipped cookies and the remaining marscapone mixture.

Sift the cocoa powder over the tiramisu. Refrigerate until set, at least 2 hours (overnight is best.)

Pasta Puttanesca

Made this for a few friends last night... so yummy! This recipe makes more than enough sauce for 1lb of pasta so you could probably freeze half and save it for later!

1 small onion, minced
3 cloves garlic, minced
4 tbsp olive oil
8 anchovy fillets (about 1 can)
1/2 tsp ground chili flakes
1 28oz can tomatoes, chopped
3/4 cup crushed tomatoes
1-2 tbsp tomato paste
1 1/2 cups chopped olives (I use a mix of jumbo green and kalamata)
2 tbsp capers
Black pepper
2 tbsp chopped flat leaf (Italian) parsley
1lb of pasta
Grated Parmesan

Heat the oil in a frying pan over a medium heat and cook the onion until translucent, stirring occasionally. Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies. ADD the chili flakes, capers, olives, tomatoes, crushed tomatoes, tomato paste, and pepper, and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. While the sauce is simmering, cook the pasta. Top drained pasta with sauce and parsley. Serve with fresh grated parmesan.

Caesar Salad Dressing

1/4 cup vegetable oil
2 tbsp grated Parmesan
1 tbsp white wine vinegar
2 tsp Dijon mustard
2 tsp anchovy paste
2 cloves garlic, minced
1/2 tsp pepper
1/2 tsp Worcestershire sauce
3 tbsp mayonnaise

Whisk all ingredients together until smooth. Toss with romaine, croutons, and grated Parmesan. Toss in a handful of roasted garlic cloves for a treat!

Butternut Squash & Pesto Pasta

1 small butternut squash, peeled, and chopped into 1/2" pieces
1 tbsp butter
1 cup chicken stock
2 oz (1/4 package) cream cheese
1/2 cup grated parmesan cheese
3 tbsp pesto
Salt & Pepper
1 pkg penne
Shaved parmesan

Steam butternut squash until fork tender and drain. Bring a big pot of salted water to a boil for the pasta.

In a deep frying pan, saute steamed squash cubes in butter. Mash gently with a spoon as you saute. Add chicken stock, cream cheese, grated parmesan, pesto, and salt and pepper. Stir until combined. Cook pasta while the sauce is coming up to a boil.

Toss warm sauce with cooked and drained pasta (add a few ladles of pasta water if the sauce is too thick) and top with shaved parmesan. Enjoy!

Fiesta Shrimp

2 pounds cooked shrimp
2 cloves garlic, minced
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons finely chopped green onion
1 anaheim pepper, finely chopped
1/4 tsp cayenne pepper
1 to 2 tablespoons snipped cilantro or parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

In a heavy plastic bag set in a medium bowl combine garlic, lime peel, lime juice, olive oil, onion, anaheim pepper, cilantro or parsley, sugar, salt, and pepper; mix well. Place cooked shrimp in the bag; seal bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning the bag occasionally.

To serve, drain the shrimp, discarding the marinade.

Butter Tart Squares

Make these... just dooo it!

Base:
1 cup butter
2 cups flour
1/4 cup sugar
1/4 tsp. salt

Topping:
1 cup raisins
1 T. flour
3 eggs beaten
2 cups brown sugar
1 T. baking powder
1/2 T. vanilla
1/4 cup butter, melted

Preheat oven to 350.

Using a pastry cutter, combine butter with dry ingredients until the mixture is crumbly (it will look similar to pastry dough before the addition of any liquid). Press the mixture into an ungreased 9x13 pan. Set aside.

In a small bowl, combine raisins and flour. Mix well so that no raisins are still clumped together. Set aside.

In a medium bowl, mix eggs, brown sugar, baking powder, and vanilla. Slowly add melted butter. Add in raisins and stir well.
Pour topping mixture over shortbread base and bake for 35 minutes.

Allow to cool completely before cutting.

Note: I made the shortbread base in my food processor and it turned out fabulously. I also used room temp butter for the base.

Mushroom Risotto

8 cups canned low-salt chicken broth (or veggie if that's how you roll)
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Chocolate trifle with marscapone & hazelnut brittle

1 chocolate cake (I just make one from a mix), cooled
2 cups whipping cream
1 container of marscapone, room temperature
3 egg yolks
2 tbsp sugar
1 1/3 cup water
2/3 cup sugar
2 cups toasted hazelnuts
chocolate to shave/grate for garnish

- first you are going to make the hazelnut brittle. Line a baking sheet with parchment paper and spread the hazelnuts out on it. In a small pan, mix together 1 1/3 cups water and 2/3 cup white sugar. Cook over medium heat and stir until sugar is dissolved and mixture comes to a boil. Continue to cook the mixture until it is a light brown color, about 8 minutes. Pour over hazelnuts and then pop the cookie sheet into the fridge for about 30 minutes or until nice and hard. Top with another sheet of parchment paper and bash into small pieces.

- grab yourself a medium pot and a glass or metal bowl can sit on top. Fill the pot with water to just below where the bowl sits and bring it to a boil. Turn the heat down to med-low (enough to keep a rolling bowl) and add your egg yolks and 2 tbsp sugar to the bowl. Wisk constantly until the mixture thickens and forms ribbons when you lift the wisk (about 6 minutes). Remove bowl and allow mixture to cool - stirring often.

- Whip cream until stiff. In a large bowl, fold together cooled egg mixture and marscapone cheese. When that is properly incorporated, fold in whipped cream.

- Now all you have to do is assemble. If you so this in advance the brittle will get a little soft (but is still yummy) so if you want that crunch you should probably assemble right before serving. I start with a large trifle bowl and crumble in 1/3 of the chocolate cake,top that with 1/3 of the marscapone cream, and then 1/4 of the brittle. Repeat twice, using the last half of the brittle for the topping. Top with some grated chocolate and serve. Sooooo good.

Parmesan Chicken

1 whole chicken
1/2 cup butter, melted
1 tsp dry mustard
1 tsp Whorchestershire
1 tsp garlic powder
1 cup dry bread crumbs
1 cup parmesan cheese
3 tsp dried parsley
pinch of salt

Cut up chicken in peices (breast, back, etc). Mix together melted butter, dry mustard, whorechestershire, and garlic powder in a bowl. In another bowl, mix together bread crumbs, parmesan cheese, and parsley. Dunck chicken pieces in butter mixture, then in parmesan mixture. Bake on a cookie sheet or slotted roaster (so grease drips through) at 350 for about 1 hour on until done.

Roasted Garlic and Brie Soup

1 can chicken stock
1-2 cans water
2 heads of garlic
Olive oil
1 small round of brie (about 200g)
Black pepper (optional)
Fresh cut chives (optional)

Heat the oven to 350F. Slice of the top of the head of garlic so all of the cloves are exposed. Drizzle with olive oil and bake until cloves are soft but not too brown on top - about 35-45 minutes. Allow garlic to cool. Bring stock and water to a boil over medium heat. Remove garlic flesh from peels and add to stock. Simmer on low for about 10 minutes. Meanwhile, chop up brie (including rind) into 1/2" pieces. Place half the brie and half the stock/garlic mixture in a blender or food processor and blend until smooth. Repeat with other half of mixture. If the mixture is too thick, add a bit more hot water. Return to pot and keep warm until ready to serve. Serve with a sprinkling of ground black pepper or fresh chives.

Nuts and Bolts

1 box plain cheerios
1 box shreddies
1 box crispix
2 boxes cheese nips
2 bags pretzels
1 bag peanuts
1 1/4 cup butter - melted
3 tsp garlic powder
1 tbsp Worcestershire sauce
2 tsp onion salt
2 tsp celery salt

• Heat oven to 250.
• Mix cereals, crackers, peanuts and pretzels in a large roasting pan.
• Mix butter and spices. Pour butter mixture over cereals a little at a time, mixing well.
• Bake for about 1 hour, stirring twice. Cool completely and store in air tight containers.
• Should be made at least 4 weeks ahead for best flavour.

Broccoli Cheese Soup

Ingredients

1 medium onion, chopped finely
1 small carrot, chopped finely
Splash of olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk, room temperature
1/2 pound chopped frozen or fresh broccoli
2 cups chicken stock
1/2 pound of cheddar cheese
, grated
Salt and pepper to taste

Preparation

1. Heat olive oil in soup pot on medium low heat.

2. Add onion, carrot, and salt. Saute until onions and carrots are soft.

3. In separate pot, melt butter on medium low heat.

4. Add flour to melted butter a bit at a time. Mix well to prevent lumps.

5. Cook flour and butter mixture for about 2 minutes. Remove from heat.

6. Slowly add milk to flour and butter, mixing thoroughly as you go to remove lumps.

7. When all the milk is added, return it to the heat, and gently warm it up.

8. When the milk, butter and flour mixture (white sauce) is hot, begin to add the cheese a bit at a time. Allow it to melt in before adding more.

9. When onions and carrots are done cooking, add chicken stock and broccoli. Turn up heat to medium-high.

10. Slowly add the cheese sauce to the soup, mixing thoroughly as you do so to avoid lumps. (If you can't tell, I don't like lumps!)

11. Add pepper, and more salt if necessary.

Eggplant Gratin

I have always avoided eggplant because, well, I sort of think it tastes like a big yucky sponge. Rob seems to really love it though so I thought I would try this variation of an Ina Garten recipe... because the cheese should make the eggplant edible right? Yes! This dish is so tasty... I served it with pasta tossed with marinara sauce. So yummy! This dish would also be really yummy with zuchinni in the place of eggplant.

Ingredients:

* Good olive oil, for frying
* 1.5 pounds eggplant, unpeeled, sliced 1/2-inch thick
* 3/4 cup ricotta cheese
* 2 large eggs
* 1/4 cup milk
* 1 cup freshly grated Parmesan
* Kosher salt
* Freshly ground black pepper
* 1 cup marinara sauce

Directions:

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, eggs, milk, 1/2 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In a 9 x 13" baking dish, place a layer of eggplant slices, then sprinkle with 1/4 cup Parmesan, salt and pepper and marinara sauce. Next, add a second layer of eggplant, more salt and pepper, the ricotta mixture, and finally the remaining Parmesan.

Bake for 35 to 45 minutes or until the custard sets and the top is browned. Serve warm.

Croque Monsieur

This is another Ina Garten recipe (because I LOVE her) and makes a lovely dinner or lunch when paired with a green salad. So yummy!

Ingredients

* 2 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 2 cups hot milk
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Pinch nutmeg
* 12 ounces Gruyere, grated (5 cups)
* 1/2 cup freshly grated Parmesan
* 16 slices white sandwich bread, crusts removed
* Dijon mustard
* 8 ounces baked Virginia ham, sliced but not paper thin

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Cream of Tomato Soup with Grilled Camembert and Blue Cheese Sandwiches

I don't know what else to say besides MAKE THIS! Seriously so yummy and perfect for a chilly evening spent at home.

For the soup:

2 tbsp olive oil
1 medium onion, chopped
1-2 stalks celery, chopped
1/2 tsp dried basil
1/2 tsp dried thyme
1 garlic clove, minced
1/2 cup red wine
28oz can whole tomatoes, drained
2 tbsp tomato paste
1 tbsp sugar
1 tsp worcestershire sauce
1 tsp pepper
Pinch of salt
2 cups chicken stock
1/4 cup butter
1/4 cup flour
2 cups milk

Heat oil in a large dutch oven over medium heat then add onions, celery, basil, thyme, and garlic. When onions are tender add red wine to de-glaze the pan. Toss in tomatoes, tomato paste, sugar, worcestershire, salt and pepper then cover and simmer for about 15 minutes. Add chicken broth then bring to boil. Reduce heat and simmer for about 5-10 minutes stirring occasionally. Partially puree using a immersion blender (I like this soup to be a little more rustic in texture.) Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook gently for 2 minutes. Add milk and whisk until thick, smooth, and bubbling. Whisk into tomato puree. Add additional salt & pepper to taste.

For the sandwiches:

1 chewy (sourdough is perfect) baguette, sliced diagonally about 1/2" thick
Camembert
Blue cheese, crumbled
Butter

Butter one side of each piece of bread. Build mini sandwiches with 1 slice of bread, a slice of camembert, and a few crumbles of blue cheese. Toss into a non-stick frying pan and cook over med heat until brown and crispy, flipping once.

You can serve the sandwiches on the side or cut up as fancy soup croutons. So delish!

Wine Lover's Beef Stew

Another message board steal that is easy and perfect for a cold winter day. I like to serve it with biscuits :)

1-1/2 pounds beef stew meat, cut into 1 inch cubes
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons all-purpose flour
2 tablespoons butter
1-1/2 teaspoons vegetable oil
1/2 onion, chopped
1/2 can (14 ounces)whole peeled tomatoes
1-1/2 cups water
1 cube beef bouillon
1 clove garlic, minced
1 tablespoon chopped parsley
1/8 teaspoon dried thyme
1/2 cup red wine
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, cubed
1 cup pearl onions

Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Saute the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.

Cover and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

Corn Salsa

2 cups corn (I used frozen that that I quickly defrosted under hot water)
2 roma tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalepono, finely chopped (seeds removed unless you want some heat)
Handful chopped cilantro
Zest & juice of 1 lime
1 tbsp white wine vinegar
2-3 tbsp olive oil

Toss together and serve with tortilla chips. Really yummy when paired with black bean dip!

Saucy Shrimp and Creamy Polenta

Creamy Polenta

4 cups water
2 teaspoons salt
1 1/4 cups yellow cornmeal
1/2 cup grated Parmesan
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper

Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, and pepper, and stir until the butter and cheese melt.


Saucy Shrimp

1 tbsp olive oil
3 slices Canadian bacon, chopped finely
1 medium onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1 can (14.5 ounces) diced tomatoes in juice
1 pound large (31 to 35) peeled and deveined frozen shrimp, thawed

Heat olive oil in a skillet. Add bacon, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes. To skillet, add tomatoes (with their juice) and bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes.

Serve shrimp & sauce on top of a puddle of hot polenta with fresh pepper & parmesan as garnish. Enjoy!

Red and Green Pepper Jelly

This recipe was posted on a message board so I gave it a try... it is fantastic!

This attractive jelly with suspended bits of red and green sweet peppers won first prize at the 1996 Royal Agricultural Winter Fair. This recipe can be made with all red or all green peppers. If you follow these instructions you should have no problem with the floating peppers. Hot pepper jellies are very popular and make great Christmas or host/hostess gifts. Serve over cream cheese on crackers as an appetizer or snack.

1 cup finely chopped sweet red peppers
1 cup finely chopped sweet green peppers
1 to 2 jalapeño peppers, minced (optional)
1 1/2 cups cider vinegar
1/2 tsp hot pepper sauce, or 1/4 tsp. red chili pepper flakes
6 1/2 cups granulated sugar
2 pouches (85 mL each) liquid pectin

1. In Dutch oven or large heavy-bottomed pot, stir together sweet and jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to full boil over medium heat, stirring constantly; boil gently for 5 minutes. Remove from heat, let stand for 20 minutes, stirring occasionally.

2. Return to full boil over high heat; stirring constantly.

3. Immediately stir in pectin; return to full boil. Boil hard 1 minute, stirring constantly.

4. Remove from heat; skim off any foam. Stir for 5 to 8 minutes (this prevents floating peppers).

5. Ladle into prepared jars to within 1/4" of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip tight.

6. Process jars in boiling water canner (see details, page 6) for 5 minutes.

7. Let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Makes about five 250 mL jars.

To test for floating, fill one jar; let rest for 1 minute. If peppers look as though they are starting to float up, pour jelly back into pot and keep stirring; begin again with new sterilized jar.

Oreccheitte with Pancetta and Peas

Ingredients

Salt and pepper
1 pound orecchiette pasta
3 tablespoons EVOO – Extra Virgin Olive Oil
1/3 pound pancetta or speck (smoked pancetta) or lean, thick-cut bacon, cut into 1/4 inch pieces
1 large onion, chopped
3 to 4 cloves garlic, finely chopped
1/2 cup dry white wine or chicken stock
2 cups frozen peas
3 tablespoons fresh thyme, finely chopped
Grated peel of 1 lemon
A handful of grated Pecorino Romano cheese
2 cups cow’s or sheep’s-milk ricotta cheese

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

While the pasta is working, in a large skillet, heat the EVOO over medium-high heat. Add the pancetta and cook until browned, about 5 minutes. Add the onion and cook until softened, 6 to 7 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the wine, then add the peas and heat through for 2 minutes; season with the thyme, lemon peel and pepper.

Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the Pecorino Romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.

Chinese Stir Fry Sauce

This can be refrigerated in a tightly sealed glass bottle if you don't use all of it at once, just be sure to give it a good shake before using!

1/2 cup cold water
2 tbsp corn starch
6 tbsp brown sugar
1/2 cup low sodium soy sauce
1/2 tsp ginger powder
1/2 tsp garlic powder
1 tsp sesame oil
1 tsp seasoned rice vinegar
1 tsp hot chili sauce

In a small bowl whisk water with cornstarch until smooth. Add all remaining ingredients and whisk until blended. Add this sauce to cooked meat or seafood and cook until bubbly and thickened.