Garlic Scape & Arugula Pesto

Ingredients
2 c. arugula, packed tightly
2 c. garlic scapes, cut into 2-inch pieces and packed loosely
2 tbsp. parmesan, preferably freshly grated
¾ c. olive oil
¼ tsp. salt

Directions
Process all ingredients except oil in food processor, until coarsely chopped. Then, slowly add the olive oil as you continue to process the pesto. May be frozen up to a year.

Lentil Sloppy Joes

Ingredients
1 c. lentils
1 1/2 to 2 c. water
1 onion, chopped
2 tbsp. brown sugar
1-2 tsp. Montreal steak seasoning
1 tsp. oregano
1 c. ketchup
2 tbsp. red wine vinegar
2 tbsp. barbecue sauce
1 tbsp. Worcestershire sauce

Directions
Combine the lentils and the water in a medium saucepan.  Bring to a boil, reduce heat and simmer until lentils are tender. Saute the onions in a little olive oil for about 2 minutes.  Add the brown sugar, oregano, and steak seasoning.  Saute until onions are tender. Add the ketchup, vinegar, Worcestershire sauce,and  barbecue sauce. Add the lentils and cook until heated through. Serve on whole wheat buns.

UPDATE: This recipe works really well in the crockpot! Just toss the ingredients in and cook for 5-6 hours on low. I recommend going with 1 1/2 cups of water, instead of 2.

Roasted Butternut Squash with Warm Cider Vinaigrette

Ingredients

1 (1 1/lb.) butternut squash, peeled and 3/4-inch diced

Good olive oil

1 tbsp. pure maple syrup

Kosher salt and freshly ground black pepper

3 tbsp. dried cranberries

3/4 c. apple cider or apple juice

2 tbsp. cider vinegar

2 tbsp. minced shallots

2 tsp. Dijon mustard

4 oz. baby arugula, washed and spun dry

1/2 c. walnuts halves, toasted

3/4 c. freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Chive Risotto Cakes

Ingredients
Kosher salt
1 c. uncooked Arborio rice
1/2 c. Greek yogurt
2 extra-large eggs
3 tbsp. minced fresh chives
1 1/2 c. grated Italian fontina cheese (5 ounces)
1/2 tsp. freshly ground black pepper
3/4 c. Panko bread crumbs
Good olive oil

Directions
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees F. Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Quinoa with Mango & Curried Yogurt

Ingredients

1/3 c. plain yogurt

1 tbsp. fresh lime juice

2 tsp. curry powder

1 tsp. finely grated peeled fresh ginger

3/4 tsp. salt

1/4 tsp. black pepper

2 tbsp. vegetable or peanut oil

1 1/3 c. quinoa

1 lb. firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)

1 red bell pepper, cut into 1/4-inch dice

1 fresh jalapeño chile, seeded (if desired for less heat) and minced

1/3 c. chopped fresh mint

1/2 c. salted roasted peanuts (2 1/2 ounces), chopped

Directions

Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.

Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).

Cook quinoa in a 4- to 5-quart pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.

Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.

Marathon Bread

Ingredients

1-5/8 c. water
2 tbsp. honey
1 tbsp. molasses
¼ c. shredded carrots
¼ c. applesauce
2-½ c. bread flour
3/4 c. rye flour
3/4 c. white whole wheat flour
1/3 c. flax seed (1/2 half ground – ½ whole)
1/3 c. sunflower seeds
1/3 c. pumpkin seeds
2 tbsp. wheat germ
2 tbsp. rolled oats
2 tbsp. sesame seeds
2 tbsp. lecithin
2 tbsp. banana chips, chopped
1 tbsp. wheat gluten
1 tsp. diastolic malt powder
½ tsp. salt
1/8 tsp. ascorbic acid
1-½ tsp. instant yeast

Directions
Place all ingredients in bread machine pan. Use the dough cycle only. Remove dough and shape into loaf. Place in greased 9 x 5 pan. Let rise until doubled, about 40 min. Bake at 375 degrees for 40-45 minutes. Remove from pan and cool. Try 2-8 x 4 pans and bake for 30 minutes.

Pumpkin Spice Syrup (For Lattes!)

Ingredients

1½ c. water

1½ c. sugar

4 cinnamon sticks

1 tsp. ground nutmeg

½ tsp. ground ginger

½ tsp. ground cloves

3 tbsp. pumpkin puree

Directions

Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.  Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree.  Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil.  Remove from the heat and allow to cool for 10-15 minutes.  Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice.   Store in the refrigerator.

To make a pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso (about 1-1½ ounces) with 5-6 ounces of steamed low-fat milk.  Stir in 1½-2 tablespoons of the pumpkin spice syrup.  Taste and adjust amounts accordingly.  Top as desired with freshly whipped cream and ground cinnamon.

Homemade Yogurt

Ingredients

3 or 4 c. milk

1 tbsp. yogurt with active bacteria, or yogurt start

Directions

In a sauce pan over high heat, bring the milk to a just to a simmer, then remove it from the heat and allow it to cool to 110˚F/43˚ C or below.

In a glass or other non-reactive container (I use a 4-cup Pyrex measuring cup), combine the milk with the yogurt culture, stirring until the culture is completely incorporated into the milk.

Cover with plastic wrap, and keep warm, ideally 104˚ F/40˚ C, for 18 to 24 hours (see post for suggestions on ways to do this), then refrigerate.

For Greek yogurt, strain through an All-Strain cloth or cheesecloth for 8 to 12 hours.

Barbecue Buttermilk Onion Rings

Ingredients

2 tbsp. barbecue sauce

1 tbsp. hot sauce

1/2 tsp. salt

1/2 tsp. fresh ground black pepper

1 large sweet yellow onion

2 c. buttermilk

2 c. all-purpose flour

2 tsp. salt

1/2 tsp. paprika

1/2 tsp. fresh ground black pepper

1 qt. vegetable, canola or peanut oil for frying

NOTE: Consider using leftover buttermilk mixture for biscuits the next day!

Dipping Sauce

1/2 c. sour cream

3 tbsp. buttermilk

2 tbsp. barbecue sauce

1 tsp. hot sauce

two pinches salt

2 tbsp. fresh chives, slices tiny

Directions

Cut of the bottom and top end of the onion. Remove the skin and slice onion into rings as thick as you like. Separate the rings and place in a large bowl. Save the small onion insides for a salad or something.

Mix onions, barbecue sauce, hot sauce, salt and pepper until the onion rings are well coated. Top with buttermilk and submerge all of the rings. Allow to rest for 15 minutes while you assemble the flour and dipping sauce.

In a different large bowl, mix together the flour, salt, paprika and ground pepper.

In a medium sized, heavy bottom pan fit with a fry thermometer, begin to heat the oil to 360 degrees over medium heat.

Assemble the dipping sauce by whisking together sour cream, buttermilk, barbecue sauce, hot sauce and salt. Sprinkle in a big teaspoon of fresh chives and place in the fridge while you fry the onion rings.

Preheat oven to 150 degrees F and prepare a baking sheet with paper towels to soak up the excess oil.

Fry the onions in four batches. Using tongs, remove several rings from the buttermilk and dredge completely in the flour mixture. Carefully place in the fry oil once it reaches 360 degrees. Allow the onion to cook for a minute and a half before flipping. Each batch will take about three minutes. Once golden brown, remove from the oil and place on the paper towels. Let rest in the warm oven while you fry the rest of the batches. Note! Be sure to let the fry oil return to 360 degrees F before frying the second, third and fourth batches.

Enjoy immediately sprinkled with fresh chives with dipping sauce.

Corn Cakes with Tomato Avocado Relish

Ingredients

Corn Cakes:

3 large ears of corn, shucked

1 c. all-purpose flour

½ c. cornmeal

¼ c. red onion, finely diced

¼ c. thinly sliced fresh basil

1 tsp. baking powder

½ tsp. baking soda

Coarse salt and freshly ground pepper

2 large eggs, lightly beaten

2 tbsp. buttermilk

2 tbsp. unsalted butter, melted

Canola or vegetable oil, for frying

Relish:

1 large tomato, cored and chopped

1 scallion, minced

1 tbsp. minced fresh basil

1 clove garlic, minced

Juice of half a lime

1½ tsp. olive oil

1½ tsp. white wine vinegar

Coarse salt and freshly ground pepper

1 ripe avocado, pitted and diced

Ranch dressing, for serving (optional)

Directions

Cut the corn kernels off of the cobs and place in a large bowl.  Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky.  Scrape the mixture into the bowl with the remaining corn kernels.  Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl.  Season with salt and pepper to taste.  Stir to mix well.  Add the eggs, buttermilk, and butter, and stir just to combine.  

To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine.  Cover and refrigerate until ready to serve, up to 2 days.  Just before serving, mix in the avocado.

Place a large skillet over medium heat.  Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.  Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching.  Fry 1-2 minutes per side, until golden brown.  Transfer the cooked cakes to a wire rack and repeat with the remaining batter.  

Serve immediately topped with the relish and drizzled with ranch dressing, if desired.

Cranberry Scones

Ingredients

2 c. all-purpose flour, plus more for work surface

(we used white whole wheat, and it was very good!)

5 tbsp. sugar, plus 1 tbsp. for topping

1 tbsp. baking powder

1/2 tsp. salt

6 tbsp. chilled unsalted butter, cut into small pieces

2/3 c. (plus 1 tablespoon) half-and-half

1/2 c. halved cranberries, drained on paper towels

Directions

Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Tortellini Soup

Ingredients

1 tbsp. olive oil

½ c. onion, chopped

2 cloves garlic, minced

½ tsp. dried oregano

1-15 oz. can diced tomatoes, with juices

4 c. low-sodium vegetable broth (or chicken broth)

9 oz. tortellini, any variety (fresh or frozen)

3 c. fresh baby spinach, loosely packed

Various veggies, including fennel, carrots, broccoli, red pepper

Fresh basil

Salt and pepper

Grated Parmesan, for serving

Directions

In a large pot or Dutch oven, heat the olive oil over medium-high heat.  Add the onions to the pan and cook until beginning to soften, about five minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil.  Add the tortellini to the pot and cook according to the package directions.  One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.  Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired.

Sweet Potatoes with Warm Black Bean Salad

Ingredients

4 medium sweet potatoes

1 15-oz. can black beans, rinsed

2 medium tomatoes, diced

1 tbsp. extra-virgin olive oil

1 tsp. ground cumin

1 tsp. ground coriander

3/4 tsp. salt

1/4 c. reduced-fat sour cream

1/4 c. chopped fresh cilantro

Directions

Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

"Soysage" Gravy & Biscuits

Ingredients
3 tbsp. olive oil, divided
1/2 stick of butter (or margarine)
1/2 tube “Gimme Lean” soy sausage
1/4 c. all-purpose flour
3 c. 1% milk
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
cayenne, to taste
chives, to garnish

Directions

Heat 1 tbsp. oil in a skillet. Add sausage, cook until browned. Remove sausage from pan and break up until well crumbled. Add butter and remaining 2 tablespoons oil to the pan. After butter foams, whisk in flour until combined. Whisk in milk. Add salt, pepper, and return crumbled sausage to the pan. Bring to a boil. Reduce heat. Let it simmer until it thickens.

Poblano, Corn & Pinto Burger

Ingredients

Burgers

15 oz. can of pinto beans, liquid reserved, rinsed and drained

1/2 c. sweet onion, diced

1/2 c. poblano pepper, seeds removed and diced

1/3 c. fresh corn, or thawed frozen corn

2 tbsp. canola oil

1/2 tsp. garlic, minced

1 tsp. chili powder

1 tsp. cumin

1/2 tsp. sea salt

1/4 tsp. oregano

1/4 tsp. chili flakes

1/4 c. cornmeal

1 tbsp. tomato paste

2 tsp. reserved pinto bean liquid

1/8 c. green onions, thinly sliced

2 tsp. cilantro, minced

canola oil for sautéing

Chipotle Aioli—Whisk ingredients in a small bowl.

1 cup Veganaise

2 chipotles in adobo sauce, minced

2 tsp. adobo sauce, add less for a less spicy aioli

3/4 tsp. agave syrup

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

Directions

In a large bowl, mash the beans with a large spoon or fork until about 70 percent are smashed. Next, heat the oil in a skillet over medium heat. Add the onions, poblanos, and corn. Sauté for 5 to 7 minutes, stirring occasionally, until tender and starting to turn golden. Add the garlic, chili powder, cumin, salt, chili flakes, and oregano to the pan, heat another 1 to 2 minutes, stirring constantly. Remove this mixture from the pan and add to the bowl of smashed pinto beans. Add cornmeal, tomato paste, green onions, and cilantro. Use a large metal spoon to both stir and mash all the ingredients until they start to come together. Spray a large plate with cooking spray, next spray or oil your hands. Form into four equal sized burger patties and place on prepared plate. Add more oil or spray to your hands if the burger starts to stick to them.

In a large nonstick skillet, heat a very thin layer of oil over medium heat. Add the burgers and cook for about 3 to 4 minutes on each side until golden brown. Spread the inside of each roll with the chipotle aioli, top with a burger and veggies. Enjoy while still warm. Makes 4 burgers.

Herb & Pistachio Falafel

Falafel

Ingredients

8 sprigs of fresh mint
8 sprigs of fresh parsley
200 g pistachio nuts
2 c. garbanzo beans/chickpeas (we used canned)
2 cloves garlic
½ small onion
3 tbsp. olive oil
1 tsp. cumin
1 tbsp. flour (we used buckwheat flour)
1 tsp. baking powder

Directions

Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. Youmight have to stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 375°F/200°C, turn every 5 minutes to get an even brown color.

Cashew Nut Dressing-- Whisk ingredients until combined.

6 tbsp. cashew butter (look for it in health stores or make it yourself)
6 tbsp. canola or rapeseed oil
3 tbsp. lemon juice
a pinch of salt

Tomato Chili Salsa – Combine ingredients.
3 tomatoes, diced
1/2 red chili, finely chopped
1 clove garlic, finely chopped
3 tbsp. olive oil
fresh oregano
salt & pepper

Tzatziki – See recipe.

Goat Cheese & Roasted Corn Quesadillas

Browning the corn carmelizes its sugars and deepens the flavor here.

Ingredients

1 c. fresh corn kernels (about 1 large ear)*
2/3 c. (5 oz.) goat cheese, softened
8 (6-inch) corn tortillas
1/4 c. chopped green onions
10 tbsp. salsa, divided
Cooking spray
I’ve also mixed in chopped red pepper, black beans, cilantro, and chicken chorizo, depending on leftovers in the fridge.

Directions

Heat a large nonstick skillet over medium-high heat. Add corn; sauté for about two minutes, until browned. Place corn in a small bowl. Add goat cheese to corn and stir until well blended.

Divide corn mixture evenly among four tortillas; spread to within 1/4 of the sides. Sprinkle each tortilla with green onions. Top with remaining tortillas.

Heat pan over medium-high heat. Coat pan with cooking spray. Place a quesadilla in the pan and cook 90 seconds on each side, until golden. Wipe pan clean with a paper towel and recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into four wedges and serve with salsa.

Old Country Pie

A curious recipe from The Moosewood Cookbook, by Mollie Katzen, this is a new favorite at our house. It offers a great solution for a mish-mosh of leftover veggies. Just keep a pie crust on hand for such an occasion.

Ingredients

1 9 to 10-inch pie crust
1 tbsp. butter
1 1/2 c. onion, minced
1 tsp. caraway seeds
1 tsp. salt
1/2 lb. mushrooms, chopped
1 1/2 c. cabbage, shredded
1 medium broccoli stalk, chopped
1 carrot, thinly sliced or diced
2 tsp. dill
lots of black pepper, freshly ground
3 medium cloves garlic, minced
2 tbsp. flour
1/2 c. cottage cheese (lowfat okay)
2 eggs
2 medium scallions, minced
Optional for garnish:
3/4 c. sour cream or yogurt
paprika

Directions

Preheat oven to 350 degrees. Melt butter in a medium-sized skillet. Add onion, caraway, and salt, and sauté over medium heat until onions begin to brown (10 to 15 minutes).

Add mushrooms, cabbage, broccoli, carrot, and dill, and sauté until everything is just tender -- about 8 more minutes. Stir in black pepper, garlic, and flour, and cook, stirring, for just a few minutes more. Remove from heat.

Beat together cottage cheese and eggs. Add this to the sauté along with the scallions and mix well. Spread into unbaked crust and, if desired, top with a layer of sour cream or yogurt. Sprinkle with paprika, and bake for 40 minutes or until set. Serve hot, warm, or at room temperature.

Spanakopita

From Mollie Katzen’s vegetarian Moosewood Cookbook, this spinach pie is less salty and lighter than more traditional recipes.

Ingredients

1 pkg. frozen filo dough
1 tbsp. olive oil
2 c. onion, minced
1/4 to 1/2 tsp. salt
1 tsp. basil
1 tsp. oregano
2 1/2 lbs. fresh spinach, stemmed & finely chopped
5 medium cloves garlic, minced
3 tbs. flour
2 to 3 c. (about a 1 lb.) crumbled feta cheese
1 c. cottage cheese
freshly ground black pepper, to taste
1/3 to 1/2 c. olive oil, for the filo
1 lb. filo pastry leaves (approximately 20 leaves), thoroughly defrosted

Directions

Preheat oven to 375 degrees. Oil a 9x13 inch baking pan. Heat 1 tbsp. olive oil in a large pot or Dutch oven. Add onion, salt, and herbs, and sauté for about five minutes, or until onion softens. Add spinach, turn up the heat, and cook, stirring, until the spinach wilts. Stir in the garlic.

Sprinkle in the flour, stir, and cook over medium heat 2 to 3 more minutes. Remove from heat. Mix in the cheeses. Taste to correct seasonings, adding lots of black pepper. Unwrap the thawed filo dough. Place a sheet of filo in the oiled pan, letting the pastry edges climb up the sides. Brush lightly with oil, and add another sheet. Keep going until you have a pile of 8 oiled sheets. Add half the filling, spreading it to the edges, then repeat with 8 more sheets of oiled filo, followed by the remaining filling. Layer the rest of the filo over the filling, brushing oil in between. Oil the top, tuck in the edges, and bake, uncovered for about 45 minutes, or until golden and crispy. Serve hot or warm.

Sauteed Root Veggies

An autumnal treat made with a mix of late harvest veggies.

Ingredients

parsnips, peeled & julienned
carrots, peeled & julienned
baby turnips, peeled & julienned
onion, sliced & quartered
McCormicks’ Vegetable Supreme seasoning
butter

Directions

Melt about 1/2 stick of butter in a large pan. Sauté all the vegetables over high heat until they begin to brown. Toss vegetables with Vegetable Supreme and serve.
--OR--
Coat the raw vegetables in melted butter and Vegetable Supreme. Bake in the oven at about 400 degrees until golden brown.

Pineapple Bread Pudding

Something special for the sweet tooth at dinner time, this pineapple bread pudding is an excellent accompaniment to ham!

Ingredients

8 slices bread, cubed
1 tsp. cinnamon
1/2 tsp. nutmeg
2-15 oz. cans crushed pineapple
3/4 c. brown sugar
1/2 c. butter, melted
4 eggs, beaten
1 tbsp. vanilla

Directions

Preheat oven to 350 degrees. Combine bread, cinnamon and nutmeg. Stir in pineapple. Spoon into greased 12x8 casserole dish. Whisk together sugar, butter, eggs and vanilla. Pour over bread. Bake for 40 to 45 minutes.

Pammy's Granola

Perfect atop yogurt or ice cream.


Ingredients

3 c. oats
1 c. coconut, shredded
1/2 c. walnuts or pecans, chopped
1 1/2 tsp. cinnamon
1/4 tsp. salt
1/3 c. honey
1/2 stick butter

Directions
Preheat oven to 325 degrees. Melt butter and mix with honey. Combine with all dry ingredients. Spread evenly, in a single layer, on a cookie sheet and bake for 20 minutes, tossing once.

Grandma Fisher's Peanut Butter Cookies

My grandfather’s mother’s very special Sunday treat.

Ingredients

1/2 c. sugar
1/2 c. brown sugar
1 egg, beaten
1/2 c. butter
1/2 c. peanut butter
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. vanilla

Directions
Preheat oven to 350 degrees. Mix all ingredients and make into small balls. Press with a fork. Bake for 10 minutes.

Ina's Roasted Tomatoes

Ingredients

Roma tomatoes
Olive oil
Garlic
Breadcrumbs
Gorgonzola cheese

Directions

Halve the tomatoes lengthwise and scoop out the seeds. Toss in an garlic and olive oil marinade.
Toss breadcrumbs and gorgonzola, then stuff into tomatoes. Place tomatoes on parchment paper and sprinkle with more olive oil.

Bake at 375 degrees for 20 minutes. Sprinkle with parsley to serve.

Lemon Bisque

Ingredients

1 pkg. lemon gelatin (3 oz.)
1 can evaporated milk (13 oz.)
1 1/2 c. boiling water
3/4 c. sugar
1/8 tsp. salt
6 tbsp. lemon juice
Zest of one lemon
1 pkg. graham cracker crumbs
4 tbsp. butter, melted

Directions

Chill milk in refrigerator, or freeze to make crystals around edge of bowl. Dissolve gelatin in water and add sugar, salt, lemon juice and zest. Allow mixture to congeal slightly. Beat milk until stiff and then whip in gelatin mixture. Combine graham cracker crumbs with melted butter and press into a 10x13 pan. Pour gelatin mixture into the graham cracker crust. Chill.

Best served with strawberry sauce and whipped cream!

Moose Munch

Ingredients

1 c. butter
1 c. brown sugar
1 c. chocolate chips
1 c. mixed nuts
6 c. (1 bag) buttered popcorn

Directions

Prepare popcorn and put in large bowl. In a saucepan over medium-low heat, whisk butter and brown sugar until smooth and combined. Pour mixture onto popcorn until completely coated. Spread coated corn evenly on cookie sheet (or two). Sprinkle chocolate chips and nuts evenly over corn.

Bake at 350 degrees for 6 to 8 minutes. Let cool completely and serve.

Mom's Macaroni & Cheese

Ingredients

4 tbsp. butter
1 heaping tbsp. cornstarch
1 qt. milk (2% or whole)
3-4 c. shredded cheese
1 lb. macaroni
1 can diced tomatoes, drained
Breadcrumbs, for garnish

Directions

Cook macaroni for 6 to 7 minutes, or until slightly firm. Preheat the oven to 350 degrees.

Melt butter in a medium saucepan, on medium-low heat. Add the cornstarch and whisk the combination into a roux. Add the milk until slightly thickened. Add cheese slowly, and continue to stir.

Mix the cheese with the macaroni, add the tomatoes, and pour into a casserole dish. Shake breadcrumbs over the top, if desired. Bake for about 30 minutes.

Candied Pecans

Ingredients
1 1b. pecans
1/3 c. butter
1/4 c. sugar
1/2 tbsp. cinnamon
1/4 tbsp. ginger
Sea salt

Directions
Melt and blend ingredients together. Lay out on a cookie sheet. Bake at 300 degrees for 30 minutes, stirring several times. Sprinkle with sea salt.

Butter Cookies ("Thumbprints")

Ingredients

1 lb. butter
1 c. sugar
1 egg
1 tsp. vanilla
4 c. flour

Directions
Cream sugar, butter, egg and vanilla. Slowly add the flour. Form into cookies and bake on 350 degrees for 15 to 20 minutes on an ungreased cookie sheet. For thumbprints, press your thumb into the formed cookies before baking and drop in a teaspoon of preserves.

Fruit Pizza

Ingredients
1 pkg. sugar cookie dough
8 oz. pkg. cream cheese
4 oz. Cool Whip
1/2 c. confectioners sugar
Mixture of fruit, including strawberries, mandarin oranges, kiwi and blueberries
Glaze:
1/2 c. water
2 tbsp. corn starch
1/2 c. sugar
2 tbsp. lemon
1/2 c. orange juice

Directions

Bake one package of sugar cookie dough in a pizza pan at 350 degrees for 15 minutes. Cool.
Blend cream cheese, cool whip and confectioners sugar. Spread over cooled cookie. Place sliced fruit on the pizza.

To make the glaze, boil ingredients for one minute and then cool. Spread a thin layer of glaze over the fruit. Refrigerate and slice like a pizza for serving.

Baked Ziti

Ingredients
2 lbs. ricotta cheese
2 eggs, beaten
1 c. onion, chopped
black pepper, freshly ground
2 jars spaghetti sauce, thinned
1 lb. ziti or rigatoni noodles
2-2 lb. pkg. mozzarella cheese

Directions

Preheat oven to 350 degrees. Mix ricotta cheese, eggs, onion and black pepper. Boil noodles. Mix noodles into cheese mixture. NOTE: May be frozen at this point for future casseroles.

Layer sauce, noodle mixture, sauce, mozzarella, noodle mixture, sauce, and mozzarella into a casserole dish. Leave about an inch on the top of the dish. Bake for 40 minutes.

Classic Tzatziki

A traditional Greek dip, tzatziki makes a tasty topping for sandwiches. Serve with pita wedges or crudités.

Ingredients

1 c. cucumber, peeled, seeded and grated
1/8 tsp. salt
1 c. plain Greek yogurt
1 tbsp. fresh mint, finely chopped
2 tsp. fresh lemon juice
2 tsp. fresh dill, finely chopped
1/4 tsp. salt
2 garlic cloves, minced

Directions

Place cucumber on several layers of paper towels; sprinkle with 1/8 tsp. salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least one hour before serving.

Mom's Spaghetti Sauce

A quick and easy “doctored” spaghetti sauce when you want homemade, but don’t have a lot of time.

Ingredients

1/4 c. olive oil
2 medium onions, chopped
1 heaping tbsp. garlic
2 lg. cans diced tomatoes
1 lg. can tomato sauce
2 sm. cans tomato paste
1 heaping tbsp. liquid basil (or fresh)
1 heaping tbsp. liquid oregano (or fresh)
1/2 c. red wine

Directions

Heat up 1/4 cup of olive oil in a large pot. Slightly brown the onions. Add garlic and continue to cook. Add diced tomatoes, tomato sauce and tomato paste. For a chunkier sauce, add additional tomatoes. Now add basil, oregano, red wine. Cook for about three hours on low, stirring frequently.

Strawberry Tabbouleh

Ingredients

1 c. Bulgar wheat, medium grind
4 scallions, finely chopped
1/3 c. red onion, finely minced
3 c. fresh parsley, finely chopped and dried
1 c. spearmint, finely chopped and dried
1/3 c. olive oil
1/4 c. apple cider vinegar (more to taste)
1 tbsp. fresh lemon juice
1 tbsp. honey
1/2 tsp. cumin
1/2 tsp. allspice
salt and pepper, freshly ground to taste
2 c. strawberries, diced
1 1/2 c. English cucumbers, diced
1 c. firm tomato, seeded and diced
1/2 c. toasted walnuts, chopped
crumbled goat cheese, optional

Directions

Bring 1 cup of water to a boil and pour over bulgar wheat in a heat-proof bowl. Stir in a 1/2 teaspoon of salt. Allow to soak for 30 minutes, until the bulgur is swollen, but still a bit firm. All the water should have been absorbed, but if some remains, just drain and squeeze bulgur dry. Empty into a large bowl.

Add the scallions, red onion, parsley and mint to the bowl. Whisk together olive oil, vinegar, lemon juice, honey, cumin, and allspice, and pour over ingredients. Toss to coat and season with salt and pepper. Cover and refrigerate for 2 to 3 hours to allow ingredients to blend.

Just before serving, add strawberries, cucumbers, tomato and walnuts. Stir into the salad very gently. Check and adjust seasoning.

Bombay Sloppy Joes

As always, soy or myoprotein crumbles can be substituted for the ground turkey in this recipe.

Ingredients

Sauce:
2 tbsp. vegetable oil
1 tbsp. ginger, minced
2 cloves garlic, minced
1/2 serrano chile pepper, seeded & minced
1 tsp. garam masala
1/2 tsp. paprika
1-15 oz. can tomato sauce
Sloppy Joes:
3-4 tbsp. vegetable oil
1/4 c. raisins
1/4 c. shelled pistachios
1 tsp. cumin seeds
1 lg. white onion, finely diced
1 red bell pepper, seeded & finely chopped
1 serrano chile pepper
Kosher salt
1 lb. turkey or soy crumbles
1/2 tsp. honey
1/4 c. half-and-half
Fresh cilantro
4 sesame buns

Directions

Sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and chile pepper and cook until the ginger and garlic brown a little, about one minute. Add the garam masala and paprika and cook 30 seconds. Add the tomato sauce and one cup water, stir and bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes.

Sloppy Joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about one minute. Remove from the skillet and set aside.

Return the skillet to medium heat and add the remining 1 to 2 tablespoons of vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes. Add the chile pepper and cook 2 more minutes, seasoning with salt. Add the turkey/soy crumbles, breaking up the big lumps, and cook until opaque, about 5 minutes.

Add the prepared sauce to the turkey/soy mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes.

Remove the whole chile pepper and stir in the honey, half-and-half, raisins and pistachios. Taste for seasoning. Stir in the cilantro right before serving. Toast the buns and fill with the Sloppy Joe mixture.

Goat Cheese Drop Biscuits

From Joy The Baker, these are quick and easy biscuits for any meal.

Ingredients

2 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
4 tbsp. cold, unsalted butter, cut into cubes
1 tbsp. unsalted butter, for the pan
2 tbsp. unsalted butter, melted to top the biscuits
4 tbsp. goat cheese, crumbled
1 c. buttermilk

Directions

Place a rack in the upper third of the oven and preheat to 425 degrees. Place a 10-inch cast iron skillet in the oven to preheat, as well.

In a medium bowl, whisk together flour, baking powder and salt. With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Make a well in the center of the flour mixture and pour in the buttermilk. With a fork, mix together the buttermilk and flour until all of the dry flour disappears.

Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside. Remove the cast iron from the oven and place one tablespoon of butter in it. Work the pat of butter around, greasing the entire pan, including the sides.

Spoon the batter, by the 1/4-cup into the hot skillet. The biscuits will touch when baked. Brush with melted butter. Bake for 14 to 16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.

Sweet-n-Sour Tofu Couscous

A quick weekday meal with a Polynesian flair.

Ingredients

Juice from 1-15 oz. can pineapple chunks
2 tbsp. tomato paste
2 tbsp. sugar
2 tbsp. rice vinegar
2 tbsp. tamari or soy sauce
1/2 tsp. ginger
1/8 tsp. salt
Water
2 tsp. mild vegetable oil
Mixed vegetables, sliced and chopped to your taste
2 tsp. garlic
1 1/2 c. couscous
1 pkg. very firm tofu, cut into 1-inch cubes


Directions
Preheat the oven to 375 degrees. Pour the pineapple juice into a glass measuring cup, add the tomato paste, sugar, vinegar, tamari, dry ginger, salt, and water as needed to equal 2-1/2 cups. Stir well with a fork to dissolve the tomato paste and set aside.

Heat the oil over medium-high heat in a large nonstick ovenproof skillet. Add the stir-fry vegetables and sauté, stirring, until vegetables begin to soften. Stir in the garlic and cook for one minute more. Lower the heat. Add the couscous and continue to cook, stirring, for two minutes. Pour in the pineapple juice mixture and bring to a boil. Cook, tossing gently with two forks, until the couscous has absorbed the liquid, about two minutes. Stir in the pineapple chunks and diced tofu.

Cover tightly, transfer to the hot oven, and bake for five minutes. Remove from the oven and let stand for five minutes. Fluff with a fork and serve.

Henri's French Onion Soup

Ingredients
3 lb. yellow onions, cut into 1/8-inch pieces

3 tbsp. unsalted butter
1/2 tsp. table salt, plus more as needed
1 pinch sugar
8 c. water , plus more as needed
1 tbsp. all-purpose flour
1 sprig fresh thyme
1/4 c. dry white wine
1 baguette, crusty
8 oz. Gruyère cheese

Directions
Melt butter in a large Dutch oven or soup pot over medium heat. Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat. Cover and cook for 10 minutes.


Take the cover off, and cook, stirring frequently, until the onions are lightly browned. I cooked mine for a little less than 90 minutes. At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan). Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so.

Add the flour and stir for two minutes. Add 8 cups water and thyme to the onions and bring to a boil. Lower heat and simmer for 20 minutes. Add white wine and simmer 10 minutes longer. Add salt to taste.

Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet. Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.

Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups of soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.