Friends Recipes
We thought we’d put together one of those old-time cookbooks to sell. We asked for and got some submissions from library friends and staff. But the project just didn’t come together like we’d hoped. We still wanted to share these delectable recipes. So here they are, with our thanks to all of our contributors.
| Red Butter Lettuce Veggie Wraps (from Wendy Block-Weiss) 1 medium onion diced 1 zucchini diced 1 1/2 C diced mushrooms 2 cloves garlic Extra virgin olive oil (enough to sauté) 1/4 tsp salt 2 Tbsp teriyaki sauce or coconut Red butter lettuce as wrap | Sauté onion in olive oil on medium heat until soft Add zucchini, mushrooms, and garlic. Stir fry on medium/high heat until browned Add rest of the ingredients and cook until flavors combine Scoop 1/4 c filling onto lettuce leaf and enjoy Makes 4 servings Optional garnish: scallions, sesame seeds; add cubed tofu |
| Artichoke & Cheese Stuffed Mushrooms (from Nina Kelly) 24 large (2 1/2 – 3 inches wide) white mushrooms 1/4 C extra virgin olive oil salt & pepper 2 cans quartered artichoke hearts 2 cloves minced garlic 1/2 tsp nutmeg pinch of dried thyme handful of Parmesan cheese handful of fresh, chopped parsley 8 ounces shredded Asiago cheese | Preheat oven to 400 degrees. Coat mushrooms in olive oil, scatter on cookie sheet. Roast 10 minutes, round side up. Season with salt and pepper and flip over. Toss drained artichokes with a drizzle of olive oil, garlic, nutmeg, thyme, Parmesan, and parsley. Fill mushroom caps with artichoke mixture and top with shredded Asiago. Return to oven for 5 minutes. Serve warm. |
| Green Chutney with Coconut (from Karen Khalifah) 3/4 C cilantro leaves (stems optional) 1/2 C mint leaves 1/2 C grated coconut (toasted optional) 2 green chilies 1 clove garlic 1 t chopped fresh ginger salt 1/3 t cumin powder 1 t sugar 2-3 t lime juice 1-2 T. coconut milk (optional) | Grind all ingredients except the lime juice in a blender or food processor. Add coconut milk if having trouble blending into a smooth paste (or for extra flavor). Add mixture to a bowl and add the lime juice and salt to taste. Put in the fridge to firm up the mixture (this works best if coconut milk has been added). Serve with curries as a side dish or with fresh baked flatbread, crackers, naan, etc. as an appetizer. Adapted from “50 great curries of India” by Camellia Panjabi |
| Pub Cheese Spread (from Laura Rockwood) 1 box (2lbs) Velveeta 1 cup mayo 8 1/2 – 10 oz horseradish | Cut cheese in chunks. Melt over low hear until smooth. Scrape often with spatula to make sure it doesn’t burn. Stir in mayo and horseradish (I mix them together before melting cheese). Immediately pour into crock or glass container. Great addition to a food gift basket! |
| Pumpkin Cranberry Bread (from Peggy Weiss) 2 cups whole raw cranberries 1 3/4 cups white flour 3⁄4 cup granulated sugar 3⁄8 tsp. salt 1 tsp. baking soda 1⁄4 tsp. baking powder 1⁄2 tsp. ground cinnamon 1⁄2 tsp. ground cardamom 1 cup pumpkin puree 5 tbsp. light olive oil 3 tbsp. water 2 tsp. grated orange zest (optional) | Preheat oven to 350 degrees. Lightly coat a 9 inch square (or round) baking dish with vegetable oil spray. Quarter the cranberries and set aside. Mix together the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) in a medium bowl. In a large mixing bowl, mix together the remaining (wet) ingredients. Fold in the cranberries. Then add in the dry ingredients, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Scrape the batter into the prepared pan. Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan). Allow to cool in the pan for about five minutes before turning onto a rack to cool completely. Store in a airtight container, where it will keep for about 4 days. Adapted from a food.com recipe: https://www.food.com/recipe/vegan-cranberry-pumpkin-bread-143246 , presented as I typically make it. I started bringing this to family Thanksgivings after my little sister went vegan, as it was something both she and more omnivorous family members could enjoy. |
| Pumpkin Bread (from Anonymous) 2 cups pumpkin (Libby’s 15oz can is fine) 2+ 1/2 cups sugar 1 cup vegetable oil 1/3 cup water 4 large eggs 1 tsp cinnamon 1 tsp nutmeg 1+1/2 tsp salt 3+1/2 cups flour 2 tsp baking soda Either 3/4 cup raisins or chopped nuts can be added as an option | Grease and flour pans (use either (2) 9x5x3 loaf pans or (3) 8×3+1/2×2 loaf pans). Mix first 5 ingredients in large bowl to blend well. Mix together flour, seasonings and baking soda, then add gradually to moist ingredients and mix well. If adding raisins or nuts fold in last. Divide batter into pans. Bake 60 minutes at 350 degrees. Check smaller pans after 45 minutes. Use toothpick test to check doneness. This is a perfect bread for Fall. When our family comes for Thanksgiving they all get a loaf to take home. It’s become a family tradition. |
| Mulberry Muffins (from Karen Barbash) 5 tablespoons unsalted butter 1/2 cup sugar 1 tsp lemon zest 3/4 cup plain unsweetened yogurt or sour cream 1 large egg 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea or table salt 1 1/2 cups all-purpose flour 1 1/4 to 1 1/2 cups mulberries, fresh or frozen (no need to defrost) 3 tablespoons turbinado (sugar in the raw) sugar, brown sugar works too! | Pre-heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough. Divide between prepared muffin cups and sprinkle the top of muffin each with 1 teaspoon sugar Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Cool for 10 minutes then the rest of the way on a rack. This recipe is adapted from Smitten Kitchen’s “Perfect Blueberry Muffins” because I always have a bounty of mulberries in my backyard every summer. |
| Cowboy Caviar (from Anonymous) 1.5 cups black eyed peas 2 cups chopped tomatoes 1/4 cup red onion (diced) 2 avocadoes (diced) cilantro (chopped) red wine vinegar olive oil hot sauce salt pepper tortilla chips | Make dressing Add salad ingredients Mix gently Serve with tortilla chips Can be served as a salad or dip |
| Red Lentil Soup (from June Axelrad) 1 large onion 5 cloves crushed garlic 2 large carrots, chopped 1 potato, chopped Cayenne pepper Cumin Turmeric Salt Red lentils 1 pound | Sauté onions, carrots, potato and garlic in olive oil Add seasoning as vegetables sauté When vegetables soften and brown, add red lentils Cover with water or vegetable broth ( about an inch higher than lentils) Bring to boil and then simmer for about 20 minutes, add seasoning to taste Mash slightly when done or put in blender |
| Broccoli Soup (from Anonymous) Broccoli /chopped stems and heads Olive oil or butter Garlic Chicken bouillon (or vegetable bouillon ) Carrots/optional Noodles/optional Parmesan cheese/optional | In large soup pan, Sauté a handful of garlic in butter or olive oil. Carrots optional. Add at least one bunch of chopped broccoli and cover with oil and garlic and let the broccoli warm up. Broccoli can be chopped fine or bite sized, up to you. Add about 8 cups of favorite bouillon. Bring to a boil then let simmer. Heat for about a half hour or until broccoli is soft. Pour over cooked noodles of your choice/optional. (Cheese tortellini are particularly delicious with this). Add Parmesan cheese/optional. Don’t stress about exact measurements just throw it all in the pot. |
| Easy to Make Chicken Soup (from Anonymous) 1/2 Rotisserie chicken with bones One carton Chicken Broth or Stock 2 Cups water Add minced garlic, Black pepper & a pinch of salt After removing bones, add sautéed carrots, celery & onion Let simmer for 30 or more minutes. Add Rice or Noodles to your liking | Place the 1/2 Rotisserie Chicken in 2 cups water plus one carton of Chicken Stock or Broth, cook for 20 min, remove bones, add seasonings, add sautéed veggies, cook for 20-45 min. It’s easiest when you use Rotisserie Chicken. |
| White Chicken Chili (from Jasmine Parker) Glory Foods Seasoned Southern Style Great Northern Beans Packet(s) of White Chicken Chili Seasoning by McCormick’s Ground Chicken Shredded Pepper Jack Cheese Sour Cream. | Pour beans into a pot or Crockpot. Brown ground chicken. Drain meat for grease. Add the meat into the beans stirring them together. Next, add seasoning mix by McCormick’s to meat and beans, and stir (read the instructions on the back of the packet). Depending on preparation this soup can take about 30 minutes to make on the stove or up to 3 hours in the Crockpot. The longer the beans and meat marinate together, the better the taste. Add prepper jack cheese or sour cream top this soup off very nicely. 4 cans of beans works for 2 people, but if you’re feeding more than 2 people, you will need to purchase more cans. Depending on the amount of meat used, it might also be necessary to use more than one packet of McCormick’s seasoning. |
| Butternut Squash & Black Bean Soup (from Nina Kelly) 2 cloves minced garlic 1 butternut squash (peeled and cubed) 3 C vegetable broth 1 can black beans (rinsed and drained) 1 tsp cumin 1 tsp cocoa powder 1 pinch cayenne or chili powder salt & pepper to taste | Sauté garlic, onion, and squash until onion is translucent. Add broth, simmer until squash is soft (15-20 minutes). Add black beans and spices, and stir. Scoop 2 or 3 ladles full into a blender, blend well, and return to the simmering pot. Repeat if desired for thicker soup. To freeze into portions – line muffin tin with plastic wrap, freeze overnight. Pop the soup “”muffins”” in a container or freezer bag, and thaw as needed for leftovers. Will keep in the freezer for about 6 months. |
| Spanish Style Chicken Salad (from Kate Siebenaler) Dressing: 2 tsp Dijon 1/4 cup sherry vinegar 1/4 cup olive oil 1/4 cup vegetable oil Salad: 3 lbs chicken breast, poached (or use rotisserie), cubed 1 cup good quality crumbled feta (or blue cheese) 6 slices cooked crumbled bacon (optional) Salad greens Spicy Walnut Praline: 2/3 cup walnuts, chopped fine 1 tsp salt 1/2 tsp cayenne, or to taste 6 Tbsp sugar” | Make Spicy Walnut Praline: In a bowl stir together walnuts, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet, until golden caramel. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in a an airtight container. Make Dressing: In a small bowl whisk together dressing ingredients. In large bowl combine chicken, cheese, bacon (optional), and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on bed of salad greens. This makes an AMAZING chicken salad sandwich on a bun or roll. |
| Curried Lentil soup (from June Axelrad) 1 T. olive oil 1 small chopped onion 2 garlic cloves, crushed or diced 2 TBs curry powder 1 TB powdered soup base- Vegeta or vegetarian chicken flavor 2 cups canned, diced tomatoes 1 lb lentils 1 large chopped carrot | Sauté onion, garlic and carrots in olive oil. Add curry powder as vegetables sauté. In large pot add about 8 cups water, tomatoes, lentils, soup base and sauteed vegetables. Bring to boil and then simmer about 1/2 hour, till lentils are tender. |
| Roasted Butternut Squash With Lentils and Feta (from Anonymous) FOR THE SALAD: ½ cup black or green lentils 1 (3-inch) cinnamon stick 4 garlic cloves, peeled and smashed Kosher salt 1 (1-pound) butternut squash 1 tablespoon extra-virgin olive oil ½ teaspoon black pepper ¼ cup crumbled feta 4 scallions, trimmed and thinly sliced 2 tablespoons roasted, salted pumpkin seeds FOR THE DRESSING: ¼ cup extra-virgin olive oil or grapeseed oil 2 tablespoons pomegranate molasses 1 tablespoon honey ½ teaspoon ground cumin, toasted ¼ teaspoon ground cayenne ½ teaspoon black pepper Kosher salt | PREPARATION Step 1 Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt. Step 2 Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl. Step 3 While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Step 4 Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils. Step 5 While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt. Step 6 Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side. You can also roast the seeds from the butternut squash to add to the top if you do not have roasted pumpkin seeds on hand. To make the recipe easier, used precooked lentils and add cinnamon and chopped garlic to taste. |
| Mexican Rice (from Maggie Weddell) 2 tablespoons oil 2 tablespoons chopped onion 1 1/2 cups uncooked white rice 2 cups chicken broth 1 cup chunky salsa | Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. Feel free to add peppers, garlic or the stray tomato. |
| Bacon Wrapped Asparagus (from Carolyn Matthews) 2 bunches of fresh asparagus 1 lb. bacon 1 stick butter 1/2 cup brown sugar 1 Tbsp soy sauce 1/2 tsp. garlic powder 1/4 tsp black pepper | Preheat oven to 400 degrees Divide asparagus into bundles of 3 to 4 spears. Depending on size of spears. Wrap around each bundle with a strip of bacon, from bottom to tips Place wrapped bundle on to foil lined rimmed baking pan In a sauce pan, melt butter, brown sugar, and soy sauce, garlic powder, pepper & bring to a boil. Pour mix over bundles and bake until bacon is golden brown, or as crisp as you like. (You can also do these on the grill, if you like. Just baste with sauce the whole time while grilling.) These can also be served as appetizers. Just have napkins on hand, because people will fight over them, and eat them as finger food, even if they are sticky! Get your share before you serve them because they disappear FAST! |
| Corn with Chile and Blueberries (from Kate Siebenaler) 1 fresh hatch chile (or anaheim chile) 3 Tbsp olive oil Juice from 2 limes Salt 1 1/2 cups fresh blueberries 3 ears of corn, husks removed and kernels cut off the cob 1/4 red onion, peeled and diced | Place chile on grates of gas burner. Turn flame to medium-high and rotate every 30 seconds or so, until entire chile is evenly charred. Immediately seal in foil and allow to stand for 5 minutes to steam the outer skin. Unwrap chile, rub charred skin off with the back of a knife, dice chile, discarding stems and seed. In medium bowl, add the olive oil, lime juice, and a few pinches of salt. Whisk together until combined. Add blueberries, corn kernels, red onion, and diced chile. Toss until everything is evenly coated in dressing. Adjust salt to taste. |
| Cauliflower ‘n Cheese (from Sally Scheuermann) 1 medium head cauliflower 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 teaspoons mustard Salt, to taste Freshly ground black pepper, to taste 2 cups milk 1 1/4 cups plus 2 tablespoons grated cheddar | Heat oven to 400 degrees. Trim cauliflower and cut into 1 to 2-inch florets. Steam for about 10 minutes and spread florets on a towel to remove moisture. In a medium saucepan, melt butter over medium-high heat. Add flour and whisk to combine; cook for 1 minute. Add mustard and black pepper, and stir to combine. Add milk in a thin, steady stream, and whisk throughout to prevent lumps. Season with salt and bring mixture to a simmer, stirring with a spoon; mixture should thicken. Stir in 1 1/4 cups cheddar, a handful at a time, letting each addition melt before adding the next. Taste and adjust seasonings if necessary. Spread cauliflower florets in a 2-quart ovenproof baking dish. Spoon sauce over florets and sprinkle with remaining 2 tablespoons cheese. Bake until browned, 30 to 35 minutes. |
| Kale-Bacon-Brussels “Hash” (from Sally Scheuermann) 4 strips thick-cut bacon 1/2 medium yellow onion 4 cloves garlic, chopped 15-20 Brussels sprouts, outer leaves removed and cut in half or sliced into thirds 1 bunch lacinato (dino) kale, with the stem removed and torn into small pieces sea salt and fresh black pepper, to taste chicken or veggie broth as needed | Cook the bacon until it has reached the crispiness you desire. Take the bacon out of the pan and leave the fat. Deglaze the pan with chicken or vegetable broth. Add the onion and garlic to the pan and cook on low heat until translucent. Toss in the Brussels sprouts halves and sauté for about 5 minutes, adding chicken broth as needed to prevent sticking and to soften them. Keep skillet covered to aid in softening. Add the kale. Toss and cook the entire batch until the kale has wilted. Continue adding broth to prevent sticking. Cover and cook until the veggies are soft. While everything is cooking and the bacon has cooled, chop it into bite-sized pieces. Toss in the bacon pieces into the pan and stir. Season with salt and pepper to taste. |
| Hasselback Potatoes (from Sally Scheuermann) 4 large potatoes 4 tablespoons melted butter salt and fresh black pepper, to taste | Heat oven to 425. Wash and dry the potatoes. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. Arrange the potatoes in a baking dish. Brush the potatoes all over with half the butter, including the bottoms. Sprinkle the potatoes with salt and pepper. Bake the potatoes for 30 minutes. Remove the pan from the oven and brush the potatoes again with the remaining butter — nudge the layers apart if they’re still sticking together. Make sure some of the butter drips down into the space between the slices. Bake until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife, 30 to 40 minutes. Serve immediately. |
| Honey Chile Glazed Brussels Sprouts (from Karen Barbash) 2 pounds brussels sprouts 2 tablespoons peanut or vegetable oil 1/4 tsp salt 1/4 cup honey 1 1/2 tablespoons sriracha 2 tsp lime juice (fresh or bottled) 1 tablespoon sesame seeds | Pre-heat oven to 450 degrees Wash, trim, and halve brussels sprouts, in a bowl, toss the, with salt and oil. Roast sprouts for 10-15 minutes While sprouts are roasting, whisk honey, sriracha, and lime in a bowl. Remove sprouts from oven, drizzle honey mix over sprouts, and roast for 5 minutes more. Sprinkle with sesame seeds and serve. Enjoy! |
| Bake! (aka Sheet Pan Sausage and Veggies) (from Darlene Hellenberg) 1 large head of broccoli, chopped 1 head of cauliflower, chopped 1 package Eckrich Smoked Sausage, sliced A few table spoons of olive oil 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp Salt 1/2 tsp Pepper *serve over rice or other grain | Preheat oven to 400 degrees F Line a large sheet pan with parchment paper or foil Chop up veggies into small chunks and slice sausage into 1/2 inch rounds Place veggies in a bowl or on the sheet pan and toss with olive oil and seasonings Spread out over the sheet pan and sprinkle sausage over the top Bake for 15 minutes, remove from oven and stir mixture around, return and bake an additional 10 – 15 minutes It’s done when sausage is browned and the veggies are fork tender and a little brown Sprinkle with Parmesan Cheese (if desired) Serve over rice or other grain Feel free to switch up the vegetables or substitute a different variety of smoked sausage and/or seasonings. We adapted this from a recipe that used a lot of vegetables. This was just easier and we always have broccoli and cauliflower on hand. |
| Weeknight Fried Rice (from Michelle Williamson) Cooked rice, shallot or onion bag of frozen vegetables, leftover meat if you like (ham, turkey or brisket work well), eggs if you like, garlic or ginger (or both), scallions if you got ’em. Make a sauce with a 3:1 ratio of soy sauce and sesame oil. | Heat a neutral oil in a cast iron skillet or wok. Heat up your meat just to crisp it a bit. Using a slotted spoon, remove it from the pan. Add your shallot or onion and cook until starting to brown. Move it to the edges of the pan and add your garlic or ginger until fragrant, about 30 seconds. Add the frozen vegetables and cook until starting to warm through. Return meat to the pan if using. Stir fry it all together a bit. Move everything to the edges of the pan and add the eggs, cooking them quickly. Throw in the rice, and then the sauce. Fry it all together a bit until you’re happy with it. Then top with chopped scallions and enjoy! I got it from the New York Times and made it many times during quarantine. |
| Dale’s Shish Kabob (from Anonymous) VEGETABLE MARINADE 1/2 cup red wine 1/4 cup EVOO juice of 1/2 lemon 1 large garlic clove, pressed 2 teaspoons dried thyme 1 teaspoon salt 1/2 teaspoon fresh ground black pepper Mix and use for onions, red peppers, green peppers, and mushrooms. Marinate for 4 hours. CHICKEN MARINADE 1/2 cup white wine 1/3 cup EVOO juice of 1 lemon 3 garlic cloves, pressed 3 tablespoons dijon mustard 1 teaspoon fresh ground black pepper | Chunk chicken and marinate overnight Rough chop vegetables (onion, red pepper, green pepper) and marinate in vegetable marinade Put on skewers and grill Recipe Notes Don’t marinate beef… just season it with salt, pepper, or steak seasoning. Cilantro Rice: 2 cups uncooked rice 3 tablespoons butter 1/2 cup fresh cilantro, finely chopped. Cook rice in salted water, stir in butter and cilantro |
| The Oh So Yummy Butter Chicken Curry (from Anonymous) 1 lime 1 cup full-fat Greek yogurt 5 cloves garlic, minced ½ teaspoon ground turmeric 2 pounds boneless skinless chicken breast (about 2 large halves), cut into 1½-inch pieces ½ cup ghee (clarified butter*), or 4 tablespoons each unsalted butter and canola oil 2 teaspoons kosher salt 1 medium onion, diced 2 tablespoons freshly grated ginger 1½ tablespoons garam masala 1½ teaspoons ground cumin ½ teaspoon cayenne pepper, or more to taste 1 (14-ounce) can crushed tomatoes 1½ cups heavy cream 1 cup chopped cilantro, plus more for garnish Cooked Long Grain Rice 4 pieces of Naan | Zest the lime into a large bowl; reserve the zested lime. Add the yogurt, half the garlic, and the turmeric to the bowl and whisk to incorporate. Add the chicken, stir to coat, cover, and refrigerate for 4 hours and up to 24. Heat half the ghee (or 3 tablespoons each butter and oil) in a large skillet over medium-high heat. Add the onions and cook, stirring, until softened and translucent, 8 to 9 minutes. Add the rest of the garlic and the ginger, garam masala, cumin, and cayenne and cook, stirring, until fragrant, 2 minutes. Add the marinated chicken (discard any remaining marinade) and cook, flipping midway through, until seared and golden, 3 minutes per side. Add the tomatoes, bring to a boil, and cook, stirring, until the liquid is reduced slightly, 5 minutes. Reduce the heat to medium-low, add the remaining ghee (or 3 tablespoons each butter and oil) along with the cream and cook, stirring, until the mixture has thickened, 10-15 minutes. Stir in the cilantro and season with salt to taste. Slice the zested lime into wedges and serve with the chicken; garnish with more chopped cilantro. So simple, but so full of flavor – this curry is a staple in our meal rotation! |
| Super High Protein Chicken Fried Rice (from Jordan Wright) 2 Eggs 2lb Chicken 1 cup brown rice 1 Bag Frozen Peas and Carrots (broccoli optional) 1 White Onion Soy Sauce Sesame Oil | Owning a wok is helpful but not required. You’ll probably need your biggest skillet. Cook rice separately. Set aside. Cook chicken separately. Set aside Combine 1/2 cup soy sauce with 1/8 cup sesame oil. While your rice is cooking, chop the white onion and sauté in a small amount of oil. Once the onion is bordering on transparent , add the peas and carrots. Add your cooked rice and chicken to the veggies, mix together. Crack both eggs into the mix and stir until the egg has cooked into the mixture. Add the soy sauce/sesame oil to the dish while stirring. Voila. I make this dish in huge quantities so I can eat it healthy, high protein meals throughout the week without having to think to hard about cooking. This recipe should serve 4 with leftovers. |
| Healthier Enchiladas (from Maggie Weddell) 4 skinless, boneless chicken breast halves 1 onion, chopped 1 cup light sour cream 1 cup shredded Cheddar cheese (low fat) 1 tablespoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon salt (optional) 1 (15 ounce) can tomato sauce 1/2 cup water 1 tablespoon chili powder 1/3 cup chopped green bell pepper 1/3 cup chopped red bell pepper 1 cup frozen corn 1/2 jalapeno, minced 1 clove garlic, minced 1 (15 ounce) can black beans, rinsed and drained 8 (10 inch) whole wheat flour tortillas 3/4 cup shredded Cheddar cheese (low fat) 1 Jar (12 oz) Taco or enchilada sauce (see homemade Enchilada Sauce recipe) | Preheat oven to 350 degrees F (175 degrees C). Lightly spray 9 x 13 baking dish with cooking spray. Layer with a little enchilada or taco sauce. Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans. Roll even amounts of mixture into tortillas. Arrange in a 9×13-inch baking dish. Cover with taco or enchilada sauce and 3/4 cup Cheddar cheese. Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving. I double or triple this recipe and freeze the extras. I serve it with a side salad and Mexican Rice. |
| Asian Turkey Meatballs (from Darlene Hellenberg) Course Salt 1 cup Long-Grain White Rice 1 carrot, shredded 3/4 cup fresh breadcrumbs (or canned) 1 1/2 lbs ground turkey or ground pork 3 scallions, white and green parts separated, sliced thin 1/3 cup cilantro leaves, chopped (or not if you don’t like them) 4 teaspoons fish sauce 4 teaspoons hot-pepper sauce (like Sriracha or 2 teaspoons if you don’t like it spicy) 2 teaspoons sugar 1 large garlic clove, minced Lime wedges for serving (optional) | Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork. Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges. A Martha Stewart recipe. I make these ALL THE TIME. SO delicious! |
| Sausage Beans and Greens Casserole (from Anonymous) 8 ounces kielbasa (Polish sausage) cut in ½ inch thick rounds (1-3/4 cups) ¾ cup chopped onion 1 teaspoon minced garlic 1 can (about 16 ounces) tomatoes, cutup 1 teaspoon dried thyme leaves ½ teaspoon crushed red pepper 1 can (19 ounces) cannellini or white kidney beans, rinsed and drained 1 package (10 ounces) frozen chopped spinach, turnip greens or kale, thawed and drained well | Lightly grease a 2-quart baking dish. Brown sausage (no oil needed) in a large deep skillet. Stir in onion and garlic and then add the tomatoes. Cover and cook over medium heat about ten minutes until onion is tender. Add the remaining ingredients and stir to mix. Transfer to the baking dish. Cover and refrigerate up to 2 days. To bake, heat oven to 3500 F. Bake covered for 30 minutes or until hot. Makes four servings. This is a family favorite, especially on a cold winter night. And it is one of those dishes that tastes better the second day. A really nice feature in our busy house is being able to refrigerate it for couple days before baking – perfect to make Sunday afternoon for a weeknight meal. Thanks everyone, and hope you enjoy this simple but filling meal. |
| Gluten Free Breakfast Casserole (from Brenda Johnson) 1lb pork sausage 1 large shallot or 1 small onion, chopped 6 large eggs 1 teaspoon salt 1/2 teaspoon pepper 8oz sour cream 3/4 cup milk 8oz shredded sharp cheddar cheese, divided 4 cups (about 20oz,) frozen shredded hash browns, thawed | Preheat oven to 350 degrees then spray a 9×13″” baking dish with nonstick spray and set aside. Brown sausage with shallot in a large skillet over medium-high heat then drain if desired and set aside to cool slightly (can be done ahead of time.) Whisk eggs, salt, and pepper in a very large bowl, add sour cream and milk, and then whisk until smooth. Add 3/4 of the shredded cheese (about 6oz,) the cooked sausage, and thawed hash browns to the bowl then stir to combine. Pour mixture into prepared baking dish then smooth with a spatula until liquid is evenly distributed. Sprinkle remaining cheese on top then cover with foil and bake for 1 hour, to 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Remove foil then bake for 5 more minutes or until top is golden brown. Let sit for 5 minutes before cutting and serving. This is a delicious casserole for gluten free eaters but everyone actually loves it! Use Lactose free milk if you also have dairy issues. |
| Vegan Enchilada Casserole (from Kelly Weiss) 2 tsp olive oil 1 small onion 2 garlic cloves 1 small green pepper 1 small red pepper 1 tsp cumin 1 tsp chili powder 2 cans (15 oz) black beans 1 can (15 oz) sweet corn 1 1/2-2 cups enchilada sauce Salt to taste Package of large flour tortillas 1/2 c of vegan mayonnaise (Veganaise) 2 chipotle peppers in adobo sauce 1 1/2 c non-dairy (vegan) shredded cheese (Violife) Optional on the side: guacamole, vegan sour cream | Preheat oven to 400 Spray large baking dish with cooking spray. Heat oil in large pan…add chopped onion, chopped peppers, minced garlic, cumin & chili powder. Cook for about 5 minutes. Fold in the rinsed & drained black beans and drained corn. Season with salt. Remove from heat and allow to cool slightly. In a small bowl, add vegan Mayo and chopped chipotle peppers with a bit of adobo…set aside. Cut flour tortillas into large strips. To assemble the casserole (just like lasagna): Put a 1/2 c of enchilada sauce into the casserole pan…spread evenly. Place flour tortilla strips over sauce. Then add 1/2 of the vegetable/bean mixture..spread out evenly. Drop little dollops of vegan Mayo & chipotle mixture over veg/bean mixture. Pour 1/2 c enchilada sauce evenly on top. Sprinkle 1/2 of vegan shredded cheese over. Repeat, adding another layer. Cover with foil and bake for about 20 minutes. Remove foil & bake for an additional 5-10 minutes. Allow to cool for about 5 minutes before cutting into squares. Delicious served with guacamole and/or vegan sour cream. “ |
| Creamy Tortellini (from Sheri Gaukler) 1 pkg (16oz) cheese tortellini 1 small onion chopped 2 TBS olive oil 3 garlic cloves, minced 1 can (14.5oz) diced tomatoes 1 tsp dried basil 1 tsp salt 1/2 tsp pepper 1 1/2 cups heavy whipping cream 1/2 cup grated parmesan cheese | Cook tortellini according to package directions. In large skillet, saute onion in olive oil until tender. Add garlic & saute 1 minute longer. Add tomatoes, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed (about 3 min). Stir in cream and parmesan cheese and bring to a boil. Reduce heat and simmer uncovered for 8-10 minutes or until thickened. Drain tortellini and toss with sauce. Optional additions: cooked, cubed chicken mushrooms broccoli |
| Maple Pecan Chicken (from Amanda Schroeder) 4 skinless boneless chicken breasts 2 tablespoons real maple syrup 1 cup chopped pecans, 3 tablespoons flour 1 teaspoon salt 2 tablespoons butter 1 tablespoon vegetable oil. | Brush chicken breasts all over with maple syrup coat chicken completely with nut mixture in a large skillet over medium heat melt butter and stir in vegetable oil add chicken and cook for 12 to 15 minutes until chicken is brown on both sides and tender. Served with a side of maple syrup for dipping. |
| Award Winning Easy Chili Recipe (from Julie Helton) 1 lb ground beef 1-2 onions diced 1 green pepper diced 1lb 1 oz or 2- 14 ozcans diced tomatoes 8 oz can tomato sauce 2 tsp chili powder 1 tsp salt 1/8 tsp cayenne 1/8 tsp paprika Optional 1-15 oz can kidney beans drained. Add at end and heat through. | Cook onion and green pepper. Add ground beef. Cook until brown. Drain. Add rest of ingredients. SImmer 1-3 hours. This easy recipe came in first place at work chili competition and 4 times at church chili competition. |
| Soy and Honey-Glazed Salmon with Asparagus (from Eileen Weiss) 2 Tbsp. reduced-sodium soy sauce 2 Tbsp. honey 2 tsp. Olive oil 1 (1 lb.) salmon fillet, cut into 4 pieces 1 lb. fresh asparagus, trimmed 1/2 tsp.salt 1/4 tsp. Black pepper Lemon slices and crushed red pepper flakes, for garnish. | 1: For glaze, whisk together soy sauce and honey in a small bowl until honey dissolves. 2: Set an oven rack 6 inches from heat source and preheat broiler. Line a 10×15 inch baking pan with foil and brush with oil. Arrange salmon, skin side down, and asparagus on prepared pan ; sprinkle with salt and pepper. 3: Broil 5 minutes, then drizzle with half of glaze. Continue broiling until salmon flakes easily with a fork, 3 to 5 minutes. Drizzle with remaining glaze and garnish with lemon slices and red pepper. |
| Sweet Potato & Black Bean Tacos (from Bailey Lininger) Roasted Sweet Potatoes: 2 medium (or 1 very large) sweet potatoes 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp kosher salt A few grinds of fresh black pepper Drizzle of olive oil Spiced Black Beans: 1 can of black beans 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp kosher salt 1-2 clove(s) of garlic, minced or crushed Quick-Pickled Red Onions: 1/2 red onion 1 lemon or lime (or 2 limes if they’re quite small) A pinch of kosher salt Toppings, etc: Sour Cream Cilantro Queso Fresco Hot sauce Limes 8-10 small flour/corn tortillas | 1. Preheat oven to 375 degrees. 2. Make quick-pickled red onions: – Cut red onion into thin quarter-moons (as thin as possible!) – Put sliced red onions into a small dish, squeeze juice of one lemon/lime over. – Sprinkle a pinch of kosher salt on top of onions, stir to mix until onions are coated in lime juice. – Set aside. 3. Prep sweet potatoes: – Cut sweet potatoes into small (1/2″ inch-ish) chunks and place in a medium bowl. – Drizzle olive oil over sweet potatoes and toss to coat. – Add 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp kosher salt, and a few grinds of black pepper to sweet potatoes and toss to coat. – Lay sweet potatoes out on a baking sheet and roast in oven for 25-35 minutes, tossing occasionally. 4. While sweet potatoes are roasting, prep black beans: – Partially drain one can of black beans (you still want some liquid for cooking). – In a small pot over medium-low heat, add: black beans, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 kosher salt, and 1-2 cloves of minced or crushed garlic (depending on how garlicky you like things). – Stir to combine and let beans cook over medium-low or low heat while potatoes roast in oven. 5. Combine and eat: – When sweet potatoes are golden brown and soft, bring them out of the oven and assemble your tacos! I first learned a version of this recipe back in my college days out west, where we’d make it for big groups on desert camping trips. It continues to be one of my favorite recipes and an instant hit with anyone I cook it for. It’s also great as a burrito or burrito bowl–just add some cooked quinoa or rice and bigger tortillas! |
| Individual Breakfast Strata for Two (from Nina Kelly) 1/4 tsp oil 2 T onion, chopped 4 slices bread, cubed (about 2 C) 1/2 C shredded cheese 3 eggs 3/4 C milk 1 pinch black pepper (optional) 1/3 C diced turkey or cooked, chopped bacon | Spray 2 10-ounce individual casseroles with cooking spray. In a 10-inch skillet, heat oil and cook onion until tender. In a medium bowl, mix cooked onion, bread cubes, cheese (and meat, if using); spoon into casseroles. In the same bowl, beat all remaining ingredients with a hand mixer until blended. Divide and pour over the bread mixture in each casserole. Cover and refrigerate for at least 2 hours but no longer than 24 hours. When ready to cook, heat oven to 325 degrees. Bake casseroles uncovered from 30 to 35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. |
| Spicy Peanut Noodles (from Kate Siebenaler) 1 tsp red pepper flakes 1/4 cup corn oil 3 Tablespoons sesame oil 3 Tablespoons honey 2 Tablespoons soy sauce 1 teaspoon sea salt 8 ounces dry spaghetti noodles 2 Tablespoons roasted peanuts, chopped 1/4 cup green onion, minced 1 Tablespoon sesame seeds | Stir red pepper and oils in saucepan for 2 minutes. Add honey, soy sauce, and salt. Cook spaghetti and drain well. Combine sauce with spaghetti. Cover and refrigerate, 4 hours to overnight. When ready to serve, add peanuts, green onion, and sesame seeds, and toss. The recipe for when you need to make something entirely from the pantry. Great as a pasta salad side dish too. |
| Thai Peanut Sauce over Roasted Vegetables and Rice (from Kate Siebenaler) Thai Peanut Sauce: 2 1/2 Tbsp vegetable oil 2 cloves garlic, minced 1 Tbsp ginger, grated 1 cup water 1/2 cup peanut butter 1/4 cup soy sauce 1/6 cup white vinegar (2 Tbsp + 2 tsp) 3 Tbsp packed brown sugar, or to taste 1 Tbsp Thai chili paste (e.g. Sambal Oelek) Vegetables: 2 big sweet potatoes, peeled and sliced into medium sized chunks 2 red bell peppers, cored, deseeded, and sliced into bite-sized strips 2 Tbsp coconut oil (or olive oil) 1/4 tsp cumin salt 1 1/4 cup long grain brown rice 3 green onions, green and white parts, sliced thin cilantro, torn Peanuts, crushed (optional) | Put a large pot of water over high heat, to bring to a boil. Set oven to preheat to 425 degrees. Make sauce: Heat oil over medium heat. Saute garlic & ginger for 1 minute. Add remaining ingredients and bring to a simmer, stirring until smooth. Cool to room temp. Cook rice. While rice is cooking, toss veggies in oil, cumin, and salt. Roast sweet potatoes on middle rack with peppers on top rack, until tender and caramelized on edges, about 35 minutes for potatoes and about 20 minutes for peppers, tossing halfway. Top rice with roasted veggies, spoon over sauce, top with green onion, cilantro, and peanuts. Sub your favorite veggies. Leftover sauce keeps well, refrigerated and covered. |
| Tofu Stir Fry (from June Axelrad) 1 package firm tofu 1 package frozen stir-fry vegetables or selection of fresh vegetables of your choice sesame oil Bragg’s amino acid sesame seeds stir fry sauce- vegetarian, mushroom based | Cube tofu, sprinkle with sesame oil and Braggs. Bake in toaster oven or oven until tofu is slightly crisp. In wok, heat vegetables. Add tofu and sauce. Sprinkle with sesame seeds. Serve over udon or rice noodles. |
| Vegan Potato and Chickpea Curry (from Laura Rockwood) Shopping List *3 Cups Chickpeas ( 2 Cans) * 2 TBSP Olive Oil * 1 Medium Onion – chopped * 5 Garlic Cloves – chopped * 2 Cups Vegetable Stock * 1 TBSP No Chicken Base Vegan Bouillon ( use “ Better than Bouillon “ brand ) * 2 Sprigs Thyme * 1 Habanero Pepper/Scotch Bonnet Pepper – do NOT cut up * 3 Small Potatoes – diced * 1 Can Coconut Milk Spice Blend 1 TBSP Curry Powder/Curry Paste 1 tsp Salt or Salt to taste 1/4 tsp Black Pepper 1/2 tsp Cayenne Pepper 1/2 tsp Garlic Powder 1/4 tsp Red Pepper Flakes | Add olive oil to a medium high sauté pan. Drop in the chopped onion and chopped garlic. Stir and cook until translucent. Then add the chickpeas, the veggie stock, and a cup of water. Give it a stir, add the vegan bouillon, the spice blend, the sprigs of thyme, and the habanero or scotch bonnet pepper. Don’t cut up the pepper, just drop it in whole. Add the diced potatoes. Cook everything with a cover on it for about 20 minutes. Then add the coconut milk, give it a stir, cover and cook for 20 minutes for firm veggies, or 45 minutes for more tender, melt in your mouth veggies. Serve over basmati rice. ( For a more thicker sauce, leave cover off after adding the coconut milk. For spicier curry, add more cayenne pepper. ) ENJOY! |
| Arabic Eggplant Stew (Vegan) (from Karen Khalifah) 1 small onion, chopped 1 T. olive oil 2-4 cloves, garlic, minced 1 Eggplant (globe or Italian), diced with or without skin 1 can chick peas (garbanzo beans) 1 can diced tomato with juice (or fresh if you have them) water or stock Spices: Add more or less to taste. 1 T. cumin, 1 t. cinnamon, 1/2 T. allspice, cayenne, jalapeño or any favorite hot pepper (fresh or dried) rice or bread for serving Yogurt on side if you wish (especially if it’s spicy!) | In a large sauté pan or wok over medium heat, brown the onions in oil. Add garlic and cook for 1 minute until fragrant. Add spices and mix well, cook for 1 minute until fragrant. Add eggplant and stir. Add tomatoes, chick peas, and water or stock if needed to cover the eggplant, and simmer uncovered, stirring often, for about 15-20 minutes. The mixture should be thick and full of flavor, the eggplant should be soft. Serve over rice or with bread, with yogurt on the side. |
| The Best Vegan Mac n’ Cheese (from Joshua McBride) 1 1/2C Butternut Squash, roasted 1/2 large onion 1T lemon juice 1t salt 1/4C cashews, soaked in hot water for 30 mins (sub tahini for an alternate nutty flavor) 1t Dijon mustard 1/4t garlic powder 1/4t black pepper 1/8t paprika 1/8t nutmeg 1/8t turmeric Coconut milk, nut milk (unsweetened), or water (optional) Macaroni or small shell pasta 7-8 oz. Daiya shredded vegan “cheese” (trust me, worth the splurge) | Cut in half and roast cut side down the squash at 350 degrees for 30-40 minutes, or until soft. Let cool a bit before scooping out. Blanch or sauté the onions. Blend the squash, onions and the rest of the ingredients (except the Daiya shredded cheese) until smooth. If it is too thick add a little water or coconut milk. Boil noodles to preferred doneness and drain. Mix the sauce with pasta and top with vegan shredded cheese (or fold into the sauce). OR If you like Baked Mac N Cheese: Combine the sauce with 2C alt milk. Mix in 8oz Vegan shredded cheese. Mix in 8oz of dried pasta. Add to an oiled baking dish and cover with fol. Bake for 30 mins at 375 degrees. Uncover, sprinkle on top with more vegan shredded cheese and bake for 30 more minutes. Enjoy! |
| Bona Petit’s Roasted Salmon With Citrus Salsa Verde (from Jenny Haggerty) 1 shallot, very thinly sliced into rings Finely grated zest from 1 orange, divided Finely grated zest from 1 lemon, divided 1 Tbsp. plus 1/2 cup extra-virgin olive oil 1 lb. salmon fillet, preferably wild Kosher salt 1/2 cup chopped cilantro 1/2 cup chopped parsley 1 small garlic clove, finely grated 1/2 tsp. smoked paprika Fresh juice from 1 orange Fresh juice from 1 lemon | Step 1 Preheat oven to 250 F. Combine shallot, half of orange zest, half of lemon zest, and 1Tbsp. oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture. Bake fish until fillet is just opaque in the center and flakes with a fork, 30-35 minutes. Step 2 Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and 1/2 cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish. |
| Creamy Cauliflower Pasta With Pecorino Bread Crumbs by Alison Roman (from Jenny Haggerty) 8 ounces rigatoni, ziti or campanelle 6 tablespoons olive oil 3/4 fresh coarse or panko bread crumbs 1/2 cup finely grated pecorino cheese, plus more for serving 1 large shallot, finely chopped 1 medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about 1/2-inch thick (it’s OK if it crumbles) 1 cup heavy cream 1 tablespoon finely grated lemon zest, plus more for serving 1/2 cup finely chopped chives Red-pepper flakes (optional but yummy!) Kosher salt and black pepper to taste | Step 1 Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water. Step 2 Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they’re evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coast, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside. Step 3 Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown 12 to 15 minutes. Step 4 Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready. Step 5 Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it’s thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes. Step 6 Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red pepper flakes (if using) and more cheese if you like. |
| Beef Bourguignon (from Susan Paley) One 6-ounce piece of chunk bacon 3 1/2 tablespoons olive oil 3 pounds lean stewing beef, cut into 2-inch cubes 1 carrot, sliced 1 onion, sliced Salt and pepper 2 tablespoons flour 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) 2 1/2 to 3 1/2 cups brown beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme A crumbled bay leaf 18 to 24 white onions, small 3 1/2 tablespoons butter Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) 1 pound mushrooms, fresh and quartered | Cooking Directions Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry. Preheat oven to 450 degrees. Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).Remove casserole and turn oven down to 325 degrees. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. |
| Cacio e Pepe (Cheese & Pepper Spaghetti) (from Susan Paley) Salt 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish 1 cup finely grated Parmigiano-Reggiano 1 tablespoon ground black pepper, plus more for finishing the dish ¾ pound tonnarelli or other long pasta like linguine or spaghetti Olive Oil | 1. Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl. 2. Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery. 3. Plate and dust each dish with additional pecorino and pepper. Serve immediately. |
| Streusel-Topped Pear Pie (from Kathleen Hellenberg) 2 1/4 cups all-purpose flour 1 cup butter or margarine 2 1/2-3 tbsp. cold water 5 medium pears 1/2 sugar 2 tbsp. lemon juice 1/2 cup packed light brown sugar 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/2 cup shredded cheddar cheese salt | 1. In medium bowl with fork, stir 2 cups flour and 1 tsp. salt. With pastry cutter or two knives used scissor-fashion, cut in 3/4 cup butter until mixture resembles coarse crumbs. Measure 1 cup mixture into medium bowl; reserve. 2. To remaining flour mixture, add cold water, 1 Tbsp. at a time, mixing lightly with a fork after each addition until moist enough to hold together. With hands, shape pastry into a ball. 3. On lightly floured surface with lightly floured rolling pin, roll pastry into an 11-inch circle; use to line 9-inch pie plate. Trim pastry edges, leaving 1-inch overhang. Fold overhang under; bring up over pie-plate rim; pinch to form a high edge; make a fluted edge. 4. Peel, core, and cut pears into thick slices to measure about 4 1/2 cups. In large bowl, toss pears with sugar, lemon juice, 1/4 cup flour and 1/4 tsp. salt; put in crust. Preheat oven to 425 F. 5. In medium bowl, combine reserved flour mixture, brown sugar and next 3 ingredients. With pastry blender or 2 knives used scissor-fashion, cut in cheese and 1/4 cup butter or until mixture resembles coarse crumbs and ingredients are well blended. Sprinkle over pears. Bake 40 minutes; cover with foil and bake 20 minutes more. Serve warm or refrigerate to serve cold. This recipe is from The Good Housekeeping Illustrated Cookbook. Only once did I use the cheese in the topping. I didn’t like it, so I never used it again. I leave the peel on the pears, and cut them into small chunks instead of slices. This pie is a SUPER refreshing change from apple pie. Also, I only use 1/3 cup sweetener in the pear mixture, and coconut sugar is a great substitute for regular sugar. |
| Nigella Lawson’s Dense Chocolate Loaf Cake (from Michelle Williamson) 1 cup soft unsalted butter 1 2/3 cups dark brown sugar 2 large eggs, beaten 1 teaspoon vanilla extract 4 ounces best bittersweet chocolate, melted 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1 cup plus 2 tablespoons boiling water | 1. Heat the oven to 375°F, put in a baking sheet in case of sticky drips later, and grease and line a 9×5-inch loaf pan. The lining is important as this is a very damp cake: use parchment or one of those loaf-pan-shaped paper liners. 2. Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: You don’t want a light, airy mass. 3. Then gently add the flour, to which you’ve added the baking soda, alternately spoon by spoon, with the boiling water until you have a smooth and fairly liquid batter. Pour into the lined loaf pan. 4. Bake the cake for 30 minutes. Turn the oven down to 325° F and continue to cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean. 5. Place the loaf pan on a rack, and leave to get completely cold before turning it out. Don’t worry if it sinks in the middle: indeed, it will do so because it’s such a dense and damp cake. This is the cake my family makes for every birthday. Add some fresh whipped cream and berries and you’re good to go. It’s not overly sweet and always feels special, even if it’s just an afternoon treat. |
| Fudge Ribbon Cake (from Anonymous) 1 PKG of Dark Chocolate Cake Mix 1 PKG Cream Cheese (softened) 2 Tablespoons Butter (softened) 1 Tablespoon Cornstarch 1 Can Condensed Milk 1 Egg 1 Tsp Vanilla Extract | 1.) Preheat oven to 350 degrees. 2.) Prepare cake mix as directed on package. 3.) Pour the chocolate batter into a well-greased (baking spray or butter)& floured 10-inch bundt pan. 4.) In a separate mixer bowl, beat cream cheese, butter and cornstarch untilfluffy and smooth. 5.) Gradually add condensed milk, egg and vanilla until it’s smooth. 6.) Pour evenly over the chocolate batter. 7.) Bake for 45-60 minutes, or until a wooden toothpick can be inserted andwithdrawn cleanly. 8.) Cool for 10 minutes, turn upside down, and serve. |
| Chocolate Sauce (from Susan Paley) 4 oz. (115g) bittersweet or semisweet chocolate finely chopped 1/2 cup (125 ml) milk + a few additional tablespoons if necessary (I use whole milk, but any milk can be substituted) 1 tablespoon sugar | Heat the chocolate, milk, and sugar in a saucepan over the lowest possible heat, stirring constantly with a whisk or wooden spoon, until the chocolate is melted and the sauce is smooth. If the sauce is too thick, you can add a few additional tablespoons of milk until it reaches the desired consistency. This recipe comes from the memoir The Sweet Life in Paris: Delicious adventures in the world’s most glorious and perplexing city by David Leibovitz |
| Brook’s Best Bombshell Brownies (from Eileen Weiss) 3 cups sugar 1 cup butter, melted 1Tbsp. Vanilla Extract 4 large eggs 1&1/2 cups flour 1 cup unsweetened cocoa powder 1 tsp. Salt 1 cup semisweet chocolate chips | 1: Preheat oven to 350. Lightly grease two 8 inch square baking dishes. 2: Stir together sugar, melted butter, and vanilla in a large bowl. Beat in eggs, one at a time, until thoroughly blended. 3: Stir or whisk together flour, cocoa powder and salt in a bowl. Gradually stir flour mixture into egg mixture until well blended. Stir in chocolate chips. Divide batter evenly between prepared dishes. 4: Bake until a toothpick inserted into center comes out clean. 30 to 35 minutes. Cool on a wire rack before cutting each dish into 12 brownies. Can be: stored in an airtight container up to three days at room temperature or freeze up to three months. |
| Cinnamon Roll Blondies (from Emily B.) For The Blondies 1 cup salted butter, melted and cooled 2 cups packed brown sugar 2 eggs + 1 egg yolk , room temperature 1 tablespoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 2 cups all purpose flour For The Cinnamon Sugar 2 tablespoons cinnamon 1/2 cup white sugar For The Icing 2 tablespoons cream cheese 1 tablespoon heavy cream 1 cup powdered sugar 1 teaspoon vanilla extract pinch of salt | Preheat your oven to 350°F. Line a an 8 x 8 pan with parchment paper and set aside. In a large mixing bowl whisk together the butter and brown sugar. Add the eggs, yolk, and vanilla extract and mix well. In a separate bowl stir together the baking powder, salt, cinnamon, and flour. Add the wet ingredients into the dry and fold together until just mixed and no clumps of flour remain. Do not over mix. Pour the batter into your prepared pan. Make the cinnamon sugar by combining the sugar and cinnamon. Drop large spoonfuls of cinnamon sugar on top of the blondie batter. Use a butter knife to create big swirls. Bake for 30 to 40 minutes or until the brownies are golden brown and set on the edges and have puffed up. The middle will still be pretty doughy, but they will continue to cook as they cool! While the cinnamon roll blondies cool, make the cream cheese icing. In a small sauce pan over medium low heat, combine the cream cheese, heavy cream, powdered sugar, vanilla, and salt, whisking constantly until everything is melted and combined. Take off the heat and allow to cool. Once the blondies are cool, drizzle with the cream cheese glaze. Cut into 9 squares and enjoy! |
| Pistachio Cherry Ice Cream (for Ice Cream Maker) (from Ed Burns) 1 cup whole milk 2 cups heavy cream ½ cup granulated sugar 1 – 3.5 oz box instant pistachio pudding Pinch of salt 1 – 6 oz jar maraschino cherries | Mix milk and sugar with electric mixer on low until sugar is dissolved. Pour in cream. Rinse cherries. Pat dry. Finely chop. Refrigerate milk mixture, cherries and pudding mix for at least 1 – 2 hours. Right before pouring milk mixture into ice cream maker, gently stir in the pudding mix. Follow the directions for your ice cream maker. |
| Incredibles (from Nina Kelly) 3/4 C butter, melted 2 C graham cracker crumbs 1 12 ounce jar of chunky peanut butter 2 C confectioners sugar 1 12 ounce bag of chocolate chips, melted | Combine butter and graham cracker crumbs, then beat in peanut butter and sugar. Spread over a 9″ x 13″ pan. Top with melted chocolate chips as frosting. Let frosting set at room temperature, then cut into squares. This is a family favorite – I remember my mom making these to take to school on my birthday. |
| Molasses Cookies (from Nina Kelly) 2 C brown sugar 1 1/2 C shortening 2 eggs 1/2 C molasses 5 C flour 4 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves 1/4 C water white sugar for rolling jelly or jam | Cream together the brown sugar and shortening, and then add in the other ingredients. Stir until thoroughly mixed, and then chill the mixture for at least 2 hours. Grease cookie sheet and preheat the oven to 350 degrees. Roll mixture into balls the size of walnuts. Dip each ball in white sugar, place on the cookie sheet and flatten each slightly. Add a small dab of jelly or jam in the middle of each cookie. Bake for 10 minutes or until golden in color (sometimes it takes 1-2 minutes longer). Important not to overbake! This is my Grandma Butler’s recipe. I remember that we made these together to take to my mom in the hospital the day my little brother was born. They are classic and amazing! |
| Blood Orange Ricotta Cheesecake (from Kate Siebenaler) Crust (optional): 12 lemon creme cookies (or graham crackers) 1/2 stick of butter, melted Cheesecake: 16 oz ricotta 16 oz mascarpone 8 oz Greek yogurt 1 cup sugar 6 large eggs 2 Tbsp flour grated peel of one lemon or lime juice from one half lemon or lime 1 Tbsp vanilla 1/2 tsp salt Topping: 3 blood oranges, skin removed, and sliced 2 Tbsp orange marmalade (or peach or apricot preserves) | Preheat oven to 375 degrees. Crust: In bowl of food processor pulse cookies until smooth. Add melted butter and combine. Press crust into bottom of Springform pan and part way up around the sides of the pan. Bake crust for 7-10 minutes and allow to cool. Cheesecake: In the bowl of your mixer blend together ricotta, mascarpone, and Greek yogurt. Blend until smooth. Add eggs one at a time until well blended. Add sugar, flour, salt, grated lemon peel, lemon juice, and vanilla. Blend well until very creamy. Pour mixture into Springform pan and bake for 50-60 minutes or until the cake has set in the middle. If you will not be adding a topping or prefer a lighter top, cover with foil for half of the time in the oven. Remove from oven and allow to cool. Topping: Heat orange marmalade in a small pan over low heat until liquid. After cheesecake has cooled, place orange slices on top of cake. Using a pastry brush, brush marmalade on the oranges and all exposed areas on the top of the cheesecake. Allow cheesecake to set up in the refrigerator overnight for best results. Substitute any fruit for the blood oranges or use the marmalade alone. Crust optional. If you’ve never tried a ricotta cheesecake, it’s time. |
| Flourless Chocolate Chip Chickpea Blondies with Sea Salt (from Kate Siebenaler) Cooking oil spray 1 1/2 cups chickpeas 1/2 cup peanut butter 1/3 cup maple syrup/agave nectar 2 tsp vanilla 1/2 tsp salt 1/4 tsp baking powder 1/4 tsp baking soda 1/3 cup chocolate chips plus 2 Tbsp Sea salt, for sprinkling | Preheat oven to 350 degrees and spray 8×8 pan with cooking oil spray. In a food processor, add all ingredients except chocolate chips, and process until batter is smooth. Fold in 1/3 cup of chocolate chips. Spread batter evenly in prepared pan, then sprinkle 2 Tbsp of chocolate chips on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out! Cool pan for 20 minutes on wire rack. Sprinkle with sea salt and then cut into squares. Adding an egg to the batter will make it more cake-like but not vegan. You can also use honey for your sweetener if preferred. |
| Dolores’ Noodle Kugel (from June Axelrad) 12 oz package wide egg noodles 16 oz. sour cream 16 oz cottage cheese 4 eggs 1/2 cup sugar 1 stick margarine 1/4 cup milk pinch of salt Optional: raisins apple slices pineapple Topping: crushed corn flakes brown sugar 1 tsp cinnamon | Cook and drain noodles, set aside Melt butter/margarine and add to noodles along with rest of ingredients Put in oiled 9×13 pan Add any of optional items if desired Sprinkle on topping Bake at 350 1 and 1/2 hours Refrigerate overnight This is a traditional Jewish dessert. |
| Tropical Dump Cake (from Ed Burns) 1-(21 ounce) can cherry pie filling 1-(20 ounce) can crushed pineapple with juice 1-(18 ounce) box orange cake mix 1 cup butter, melted 1 cup flaked coconut 1 cup chopped cup macademia nuts or your choice of nuts | Grease 9 by 13 inch baking pan. Dump into pan and spread evenly in this order: cherry pie filling, undrained pineapple, dry cake mix. Pour melted butter over cake mix. Top with 1 cup flaked coconut and 1 cup chopped pecans. DO NOT MIX! Bake at 350 degrees for 50 minutes. |
| Grandma’s Gingerbread (from Sarah Bowman) ½ C butter ½ C sugar 1 egg ½ C light molasses 1 ½ C sifted flour ¾ t salt ¾ t baking soda ½ t ground ginger ½ t ground cinnamon ½ C boiling water | Cream butter and sugar until light. Add egg and molasses; beat thoroughly. Sift together dry ingredients. Add to creamed mixture alternately with water, beating after each addition. Bake in greased and lightly floured 8x8x2 inch pan for 35-40 minutes, or until done. Serve warm with fresh whipped cream. This is for a gingerbread loaf, similar in texture to a moist banana bread. It is spicy and warm and perfect in the fall or winter. We always ate it at Christmas. |
| Breakfast of Champions (from Anonymous) Collard greens Ham Butter Eggs Cheese Sage Salt & Pepper Turkey Potatoes Onion Scallions or chives Pepper (sweet or spicy) Steak seasoning Cumin Garlic powder Chili powder Fennel seeds Red pepper flakes | SCRAMBLED EGGS Chop collard greens and ham and sauté in pan, add butter and melt, add whisked eggs and salt and pepper and scramble. Once cooked to your likeness, turn heat off and fold in cheese. TURKEY HASH Roughly chop turkey, dice onion, dice potatoes and cook potatoes, pepper, and onions in sauté pan. Once cooked, add turkey and seasonings to pan and cook till crisp and brown. Top with scallions or chives! I love serving this with a bowl of grits! |
| Crockpot Apple Oatmeal (from Anonymous) 2 cups of any kind of milk 1/4 cup brown sugar 1 tbsp. melted butter 1/4 tsp. salt 1/2 tsp. cinnnamon 1 cup regular oats 1 cup peeled chopped apple (or more, to taste) 1/2 cup dates or raisins 1/2 cup chopped walnuts or pecans Optional: 1/4 to 1/2 cup sunflower kernels Other dried fruits such as cherries or cranberries, to taste Serve with a dollop of whipped cream. | Spray the inside of a 3-4 quart slow cooker with non-stick cooking spray. Combine all ingredients in the crock and mix well. Cover and turn on LOW setting. Cook over night or 7-8 hrs. Stir well before serving. This recipe is easy and nice if you want a hot breakfast but don’t have much time in the morning. It is easily adapted to personal taste by the amount and type of apples (I like Honeycrisp or Gala) and other fruit added. For a nuttier taste add more nuts, seeds, etc. and omit butter. May need to adjust cooking time because crockpot wattages vary. |
| America’s Test Kitchen Overnight Steel Cut Oats (from Katlyn Erdman) 3 cups of water 1 cup steel cut oats 1/4 tsp salt 1/2 cup of any milk and 1/2 cup water Up to 3T sweetener of your fancy | Bring 3 cups of water to a boil, then remove from heat. Stir in 1 cup steel cut oats & 1/4 tsp salt, cover, and let sit overnight. In the morning, add 1/2 cup of any milk and 1/2 cup water (with up to 3T sweetener of your fancy), and cook 4-6 minutes over medium until thick & chewy. Take it off the heat; it’s add-in time! (Think PB & bananas or dried cherries & pecans & vanilla or cinnamon & raisins & walnuts…) all with an optional Tbsp of butter. Cover and let sit 5 minutes. Yum! |
| Overnight No-cook Oatmeal (from Ed Burns) 1 cup uncooked oats 1/3 cup of your favorite trail mix 1 Tbsp honey 1 cup of your favorite milk (I like coconut or rice) | Pour ingredients into a small container. (I use a 2 cup Rubbermaid bowl). Cover. Refrigerate over night. You might want to alter the proportions to suit your taste. Stir in a little yogurt if you want it creamier. I let mine sit out awhile before eating it. But it’s good right out of the fridge or heated in the microwave. |
| Famous Coffee Cake (from Peggy Stevenson) 1 1/2 C brown sugar 1 C confectioners sugar 2 Tbsp ground cinnamon 1/2 tsp vanilla 1 box yellow cake mix 2 Tbsp margarine, melted 1/2 C sugar very little milk – depending on 2/3 C vegetable oil how thick or thin you prefer 1 (8 oz.) container sour cream the glaze 4 eggs | Preheat oven to 360. Grease and flour 9×13 inch pan. Combine the brown sugar and cinnamon in small bowl and set aside. Beat cake mix, sugar, vegetable oil, sour cream, and eggs in large bowl with electric mixer for 4 minutes (make sure you do the whole 4 minutes!). Pour half the batter into the pan, then sprinkle a little more than half of the brown sugar/cinnamon mix on top. Pour remaining batter and repeat brown sugar/cinnamon mix on top. Bake 30-35 minutes or until toothpick inserted in center comes out clean. While cake cools for 10-15 minutes, prepare glaze by combining sugar, vanilla, margarine, and milk. Drizzle glaze on top of cake. Let cool completely or serve warm. |
| Island Granola (from Karen Barbash) 3 cups old fashioned oats 1 cup macadamia nuts (chopped) 1/2 cup unsweetened coconut 1/4 cup butter 6 tbs honey 1.5 cups dried fruit (any will work-chop larger pieces into bite sized pieces) | 1. Pre-heat oven to 325 degrees and line a baking sheet with parchment paper 2. Mix oats, nuts, and coconut in a large bowl 3. Melt butter and honey in a saucepan and pour over oat mixture, combine well and spread evenly on sheet pan. 4. Bake for 15 minutes, stir granola and bake for another 15 minute or until golden brown. Make sure you keep an eye on it so it doesn’t burn! 5. Cool completely and add dried fruit. 6. Enjoy! Any dried fruit will work for this recipe but mango, pineapple, or other tropical fruits are delicious. |
| Maple Apple Topping (from Polly Shea) 1/2 cup butter 3 large tart apples, peeled and sliced 1-1/2 cups maple syrup 1 teaspoon ground cinnamon 1/2 cup chopped nuts | In large skillet, melt butter. Add the apples, syrup and cinnamon. Cook and stir over medium-low heat until apples are tender. Stir in nuts. Yield: 8 servings The topping can be used on Pancakes, Waffles, Pound Cake, or Vanilla Ice Cream. |
| Saffron Tomato Confit (from Katlyn Erdman) 1 pound cherry tomatoes halved 1/3 cup good quality olive oil 1 pinch saffron about 20 threads kosher salt and freshly cracked black pepper to taste | In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the saffron and season with salt and pepper. Give the mixture a stir to combine. Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium low and let simmer for 60 minutes. Stirring every 10 minutes. After 60 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired. Serve alongside grilled bread, pita, any kind of protein or as a side for vegetables. If storing overnight, transfer the mixture to an airtight container and refrigerate for up to 1 week. Let it come to room temperature before serving. This is from Gaby Dalkin’s “What’s Gaby Cooking?” I got from the library. Modify this recipe in any means necessary. I love saffron, but the basic premise is enough to add some extra sunshine into the summer. |
| Mock Egg Salad (from June Axelrad) Firm tofu Mayo or vegan mayo Nutritional yeast Chives Dill Turmeric Garlic powder Salt and pepper to taste | Mash tofu Add ingredients to taste |
| Bon Apetit’s Chile Crisp (from Jenny Haggerty) 4 small shallots, thinly sliced 2 heads of garlic, separated into cloves, sliced 1½ cups vegetable oil 2 3″ cinnamon sticks 6 star anise pods 1 2″ piece ginger, peeled, very finely chopped ¼ cup crushed red pepper flakes 2 Tbsp. soy sauce 2 tsp. sugar | Step 1 Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.) Step 2 Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil. Step 3 Do Ahead: Crisp can be made 1 month ahead. Cover and chill. |
| Red Enchilada Sauce (from Maggie Weddell) 6 dried ancho chiles 1 (6 ounce) can tomato paste 1/4 cup corn oil 2 cloves garlic, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano 1/4 teaspoon ground cumin 3 cups beef broth | Preheat an oven to 400 degrees F (200 degrees C). Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour. Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes. Fair warning: you will never be able to eat canned enchilada sauce again. This is so good! I make it ahead of time and I make extra to freeze. I have found Ancho chiles (aka dried Poblano peppers) at Meijer and Penzeys Spices. |