Italian Rainbow Cookies from eatswellwithothers.com

Italian Rainbow Cookie Cake
Makes one 9" triple layer cake, adapted from Always Order Dessert

Ingredients

• 3 sticks butter, softened
• 1 1/2 cups sugar
• 6 large eggs
• 12 oz almond paste, grated
• 1 tbsp pure almond extract
• 3 cups AP flour, sifted
• 3 tsp baking powder
• red, green and yellow coloring gels or liquid coloring (I used gels)
• 1/4 cup seedless raspberry jam
• 1/4 cup apricot preserves
• 1 cup heavy cream
• 12 oz semisweet chocolate (I used Guittard)

Instructions

1. Grease three 9-inch cake pans and line with a round of parchment paper on the bottom.
2. In the base of an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and continue to beat for 3 more minutes. Add the grated almond paste and almond extract and beat until well combined.
3. In a separate bowl, sift together the flour and baking powder then slowly add to the almond paste batter and mix until combined.
4. Separate the mixture evenly into three bowls. Dye each bowl a different shade (one green, one yellow, one red).
5. Pour each color of the mixture into individual pans making sure to smooth out the top. Bake at 350 degrees for approximately 20-25 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before inverting onto a cooling rack. Remove the parchment paper and let cool completely.
6. While the cake is cooling, prepare the ganache by heating 1 cup of heavy cream in a small saucepan just until bubbles start to form around the edge. Turn off the heat and pour over the chocolate in a large bowl. Stir continuously until melted completely and smooth. Let cool to room temperature.
7. Start with the pink layer of the cake and spread with the raspberry jam until it nearly reaches the edges of the cake. Top with the yellow cake. Spread this with the apricot preserves. Top with the final green layer.
8. Use a spoon to pour the ganache over the cake, using an offset spatula to even the sides and make sure the cake is completely covered. Use as much ganache as you need. Let sit at room temperature in a cool spot for 1-2 hours until completely set

Mixed Winter Salad with Pomegranate Molasses Dressing

Salad
Mixed greens
Cherry tomatoes
Red pepper, sliced
2 Kirby cucumbers, diced
1/4 cup diced purple onion
1/4 cup slivered almonds
1/2 cup dried sweetened cranberries
1/4 cup crumbled blue cheese
Dressing
1/4 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons pomegranate molasses
2 tablespoons agave nectar

In a large salad bowl, add lettuce, tomatoes, red pepper, cucumbers and purple onion.  Sprinkle almonds, dried cranberries and blue cheese on top.
Mix dressing ingredients well.  We serve the dressing separately from the salad, but you can mix it in, if you like.

Lentil Salad

Colorful Lentil Salad with Walnuts & Herbs

From Apartment Therapy
6 to 8 servings

1 pound (2 to 2 1/4 cups) dry Umbrian or green French lentils
4 cups chicken broth (optional)
1/2 cup dry-packed sun-dried tomatoes
1 large yellow onion
3 bell peppers (ideally a mix of orange, yellow, and red)
3 cloves garlic
1/2 cup olive oil, divided
1 cup walnuts, toasted and chopped
1 cup flat parsley leaves, roughly chopped
1 cup mint leaves, roughly chopped
1 1/2 ounces Parmesan cheese, divided (omit for a vegan salad)
1 lemon, juiced and zested
2 tablespoons pomegranate molasses (make sure it is pure pomegranate molasses with no added sugar)
2 teaspoons flaky or kosher salt, or more to taste
Freshly ground black pepper
Rinse the lentils well and place them in a saucepan. Add the chicken broth, if using, or simply cover them with about 4 cups of water. Salt lightly. Bring to a boil then lower the heat and cover the pot, and cook the lentils for about 25 to 30 minutes. Test them after 20 minutes; cooking time will vary according to freshness and age of the lentils. You should turn off the heat when the lentils are toothsome and tender, but not yet mushy or falling apart. When the lentils are done cooking, spread them out on a baking sheet to cool.
Meanwhile, finely chop the sun-dried tomatoes and place them in a heatsafe container. Pour about 1/2 cup of boiling water over the tomatoes and set them aside to steep.
Dice the onion, and clean out the bell peppers and dice them as well. Finely mince the garlic. Heat about 1/4 cup of olive oil in a sauté pan over medium heat and add the onion, bell peppers, and garlic. Cook for 4 to 6 minutes, or until the onion is just beginning to be translucent, but the peppers have not yet lost their snap or color.
Turn off the heat and mix the onion mixture with the lentils in a large bowl. Drain the tomatoes (reserve about 1/4 cup of the steeping liquid) and stir them in, as well as the toasted walnuts, chopped parsley and mint, and the lemon zest. Grate about 1 ounce of the Parmesan cheese and stir this in as well.
In a smaller bowl or measuring cup, whisk together the remaining 1/4 cup olive oil, the 1/4 cup of steeping liquid from the sun-dried tomatoes, the lemon juice, and the pomegranate molasses. Toss this dressing with the lentils. Taste for seasoning, and stir in salt and pepper.
Spread the lentils on a serving plate or in a bowl, and use a vegetable peeler to shave the remaining Parmesan into flakes. Sprinkle these over top and serve.

Junior's Cheesecake

Adapted from Junior's!

1 3/4 cups graham cracker crumbs
5 tablespoons melted butter
In a buttered 9 inch springform pan, place graham cracker crumbs and melted butter and press on bottom of pan.

4 eight ounce packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream.

Preheat oven to 350 degrees. Wrap bottom of springform pan with foil.
Place one package of cream cheese, 1/3 cup of the sugar, and 1/4 cup cornstarch in mixer. Beat on low until creamy, about 3 minutes.  Beat in remaining packages of cream cheese.
Increase mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla.  Add eggs, one at a time, beating well with each addition.  Blend in the heavy cream, but do not overmix, just blend.
Gently pour cheese filling on top of graham cracker crumbs.  Place the springform pan in a shallow pan containing about an inch of water. Bake about 1 hour until top barely jiggles when you shake the pan.
Cool for an hour and then cover cake with plastic wrap and refrigerate until completely cold, at least 4 hours or overnight.

Skordalia (garlic potato and olive oil)

From Food From Many Greek Kitchens by Tessa Kiros
1 pound five ounces unpeeled potatoes
8 garlic cloves, peeled
Salt
Juice of 2 lemons
3/4 cup olive oil
Freshly ground black pepper

Boil potatoes in their skins in salted water until soft.  While they are cooking, crush garlic cloves with a little salt to a puree using a mortar and pestle.  When the potatoes are cool, peel off their skins.  Pass through a ricer into a tall bowl.  Add pureed garlic and pour in the lemon juice and olive oil.  Beat briskly with a wooden spoon until smooth.  Season well with salt and pepper.  Stir in 3 tablespoons or so of hot water or hot broth.  Serve when cool.

Honey Creamy Mustard For Seafood Sauce

From Serious Eats
http://www.seriouseats.com/recipes/2011/12/the-secret-ingredient-honey-creamy-mustard-for-seafood-sauce-side.html

Chickpea and Mango Curry

Adapted from Get Cooking by Molly Katzen
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon curry powder
1/2 teaspoon salt
Cayenne pepper for dusting
2 15 oz. cans chickpeas
1 mango, diced


Heat oil in a large, heavy skillet.  Add onion, curry powder and salt.  Cook, stirring occasionally for about 5 minutes or until onion softens.
Drain chickpeas and rinse. Add to skillet until they are coated with the onion and spices.Cook on medium heat for 5 minutes. 
Stir in mango and cover. Let cook for 5 minutes.  Add up to 1/2 cup water, if needed for more sauce.Cook slowly for another 10 minutes.  Serve hot with a dusting of cayenne.

Oven Baked Mushrooms

1 10 ounce or 16 ounce package of mushrooms (button or Baby Bella)
1 large onion
Parmesan cheese
salt to taste
pepper to taste
Olive oil

Clean mushrooms and dry thoroughly. Slice mushrooms and spread them on a foiled lined and well-oiled baking sheet.  Drizzle a small amount of olive oil,salt, and pepper  on mushrooms.  Mix mushrooms so that they are evenly coated.  Spread them in a single layer.  Sprinkle Parmesan cheese on top and place in 375 degree oven until crisp and brown.  Drain water midway if any accumulates from the mushrooms.
Saute a  sliced large onion in a frying pan until brown. 
Place mushrooms on a serving tray and scatter fried onions on top.  May be served at room temperature or you can reheat this dish.

Black Bean Soup

Adapted from The Silver Palate Cookbook

1 lb. dried black beans
1 tablespoon olive oil
1 large sweet onion
1 red pepper diced (you can use jarred peppers)
4 cloves garlic, crushed
1 ham bone
4 quarts water
1/2 tablespoon cumin
1/2 tablespoon dried oregano
1 bay leaf
1/2 tablespoon sea salt
1/4 tablespoon black pepper
3 tablespoons chopped parsley
1/8 cup balsamic vinegar or sherry wine
1 tablespoon brown sugar
1 tablespoon lemon juice

Heat the oil in a large pot. Add onions and garlic and cook over low heat until vegetables are tender, about 10 minutes.
Clean beans and add them, the ham bone and water to the pot. Stir in cumin, oregano, bay leaf, salt, pepper, and parsley.  Bring to a boil, reduce heat and cook, uncovered, until beans are very tender and liquid is reduced.....about 1 1/2 to 2 hours.
Transfer ham bone to a plate, cool and pull off any remaining meat and shred.  Return meat to pot.
Stir in sweet red pepper, sherry, brown sugar and lemon juice.  Simmer another 30 minutes, stirring frequently, and taste before serving.
Can be served with small bowls of diced purple onion, sour cream and chopped hard-boiled egg.

Baked Sweet Potato Latkes with Sour Cream

Adapted from Gourmet, via Epicurious.com

3 large sweet potatoes, peeled and coarsely grated in a food processor
4 green onions, chopped
1/3 cup of all-purpose flour
2 eggs, lightly beaten with a fork
1 teaspoon of salt
1/2 teaspoon of black pepper
pinch of ground nutmeg
1/4 teaspoon of cinnamon
pinch of ground ginger
1 teaspoon of brown sugar
1/4 teaspoon of ground cumin
sour cream, to serve
vegetable oil (optional, for frying)

1. Pre-heat the oven to 425 degrees F and line a baking sheet with a silpat, or an oiled piece of foil.
2. Combine the ground up potatoes, green onion, flour, eggs, and spices in a medium sized bowl.
3. Form dough into balls (roughly 1/4 cup of dough per latke), and flatten then onto the baking sheet.
4. Bake on one side for about 15 minutes, then flip and bake for another 10, allowing both sides of the latkes to get slightly crispy and golden brown.
5. Serve warm, with sour cream.
6. You can also go the traditional route, and fry these for a several minutes on each side in a cast iron skillet. Place on a paper towel to absorb the oil.

Lillet aperitif

1 bottle Lillet
Sliced lemons
Granulated sugar

Pour Lillet (a french aperitif) into champagne flutes.   Cut halfway through each lemon slice so that it can be inserted onto the lip of the flute.  Dip each slice into sugar. Place on champagne flute. Delicious.

Smokey Chickpeas

Adapted from: http://www.seriouseats.com/recipes/2011/10/smoky-fried-chickpeas-recipe.html

Two 1-pound, 13-ounce cans chickpeas
1 tablespoon olive oil
1 tablespoon lemon zest, in thin strips
1 fresh thyme sprig
4 garlic cloves, sliced
1 tablespoon smoked paprika (sweet or hot, depending on your taste)
Coarse salt to taste
Pepper to taste

Saute very well drained and dried chickpeas in olive oil.  Add lemon zest, thyme garlic and smoked paprika.  Heat through on medium high. Let cool and serve.

Diet Tomato and Cabbage Soup

1 small head cabbage, sliced thin
1 large onion, sliced lengthwise
3 carrots, diced
1 stalk celery, diced
1 large can crushed tomatoes
2 cloves garlic, crushed
Salt and pepper to taste
3 tablespoons balsamic vinegar
1 tablespoon olive oil
Water to cover

Heat olive oil in large soup pot. Put in cabbage, onion, carrots, celery and garlic.  Saute until wilted.
Add tomatoes, salt and pepper. Pour in water to cover the vegetable mix. Bring to a boil.
Cover pot and cook for an hour on low heat.

Ina Garten's Chipotle & Rosemary Roasted Nuts

Vegetable Oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided

Preheat oven to 350 degrees.  Brush a sheet pan generously with vegetable oil. Combine cashews,walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly.  Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a metal spatula until the nuts are glazed and golden brown.  Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool.  Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Roby's Caviar Pie

1 doz. eggs, hard boiled
1 1/2 tbsp. mayonnaise
1 med. onion, finely diced
1 8 ounce package cream cheese
1 16 ounce container sour cream
1 or 2 (4 oz.) jars lumpfish caviar
Grease 10 inch springform pan with cooking spray or butter.  Chop hard boiled eggs and mix with mayonnaise.  Spread in the bottom of springform pan. Spread chopped onions on top of egg mixture.
Combine cream cheese and sour cream. Spread evenly over eggs and onions.   Spread lumpfish caviar on top of all.  Refrigerate until ready to serve.

Jacques Torres' Chocolate Chip Cookies

http://sweets.seriouseats.com/2011/12/a-cookie-a-day-jacques-torres-chocolate-chip-cookie-recipe.html

Vegetarian Fried Rice From Leftover Chinese Take-out White Rice

1 container white rice from Chinese take-out
1 egg, beaten
2 tablespoons vegetable oil
1 large onion, diced
2-3 tablespoons soy sauce
1/2 cup frozen green peas
Salt and pepper to taste

Put oil in hot fry pan over high heat.  Saute chopped onion until light brown.  Remove onion to serving platter or bowl.
Keep pan on high heat and put beaten egg in(you may have to add more oil), stirring continually until it is scrambled.
Remove to dish with onions.
Add a bit more oil and heat.  Put white rice in pan.  Add 2 tablespoons soy sauce, the onions and the egg.  Stir until white rice turns a pale brown. Add salt and pepper to taste, or more soy sauce, if necessary. Add frozen peas and heat until cooked through, 1 or 2 minutes.  Place on platter or bowl and serve.  Can be frozen and reheated.

Proscuitto Wrapped Stuffed Dates

3/4 cup (6 ounces) goat cheese

1 tablespoon minced shallots

1 tablespoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

24 whole pitted dates

6 thin slices prosciutto

 

1, Preheat oven to 350 degrees.2. Combine first 4 ingredients in a small bowl, stirring with a fork. Slice dates lengthwise, cutting to, but not through, other side. Open dates; place 1 rounded teaspoon cheese mixture into each date. Cut 1 prosciutto slice in half lengthwise and then crosswise to make 4 equal pieces. Repeat procedure with remaining prosciutto to form 24 pieces. Wrap each date with 1 prosciutto piece; place dates on a baking sheet lined with parchment paper. Bake at 350° for 8 minutes or until filling is thoroughly heated. Serve immediately.

Maureen Callahan, Cooking Light

Lentil Soup

Adapted from Moosewood Cookbook by Mollie Katzen

3 cups brown lentils
7 cups water
2 teaspoons salt
1 tablespoon olive oil
2 teaspoons minced garlic
1 large onion, diced
1 celery stalk, diced
2 carrots, diced
Black pepper, to taste
1 can crushed or diced tomatoes

2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon wine vinegar
1 1/2 tablespoons brown sugar or agave nectar

Saute garlic, onion, celery and carrots in olive oil. Add lentils, water and salt. Simmer until lentils are soft and cooked through.  Add balsamic vinegar,lemon juice, wine vinegar and sugar.  Simmer another 30 minutes.

Guacamole

3 ripe avocados, chopped
1 large tomato, diced
1 medium purple onion, diced
1/2 bunch cilantro, chopped
Sea salt
1/8 -1/4 cup lime juice, to taste
1/4 small jalapeno pepper, diced fine (more or less, according to taste)

Place all ingredients in bowl and blend.  Depending upon the consistency you would like, either leave the guacamole chunky, or mash to blend.
Serve with tortilla chips.

Sparkling Cranberries

From 101 Cookbooks www.101cookbooks.com

For the simple syrup, raw cane sugar or real brown sugar lends a nice molasses flavor to the cranberries, but regular granulated sugar (or a blend of brown/white) will work.

2 cups cranberries, picked over
2 cups water
2 cups sugar (see head notes)
More sugar for coating: I do a mix of medium-grained organic sugar for the first coating, and then a second toss with regular granulated white sugar. You don't want a huge grain for that first toss, just something larger than standard sugar, smaller than most turbinado sugars. You can sort of see the different grain sizes in the third photo in the main write-up.

Place the cranberries in a medium glass bowl and set aside.
Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.
The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.
Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.
Makes 2 cups of sparkling cranberries.

101 Cookbooks http://www.101cookbooks.com/

Tuna Burger

From EAT, Robert Irvine's Hilton Head Restaurant
Food Network Post

http://www.foodnetwork.com/recipes/robert-irvine/tuna-burger-recipe/index.html

Kenji's Chicken and Rice With White Sauce

From Serious Eats:
http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html?ref=carousel

Fudge Sauce

From realsimple.com
Makes 2 3/4 cups|                                      

Ingredients

• 1 cup heavy cream
• 2 tablespoons light corn syrup
• 12 ounces semisweet or bittersweet chocolate, chopped
• 2 teaspoons pure vanilla extract

Directions

1. In a medium saucepan, combine the cream and corn syrup; bring to a boil.
2. Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.
3. Refrigerate in an airtight container for up to 1 month.

Hasselback Potatoes with Garlic and Parmesan Cheese

http://www.seriouseats.com/recipes/2011/12/grilling-hasselback-potatoes-with-garlic-and-parmesan-recipe.html
I would eliminate the microwaving and grilling instructions, and bake these potatoes on a baking sheet in a 400 degee oven for one hour or until done.

Thai Lettuce Wraps

http://restaurantrecipesbook.com/the-cheesecake-factory-lettuce-wraps-recipe/print/
Chef Pablo

Ingredients

• 6-8 Butter Lettuce Leaves
• 2 red cabbage leaves – cut in half vertically
• Thai Chicken Satays (recipe below)
• Julienne carrots
• Sesame Bean Sprouts (recipe below)
• Thai Coconut Curry Noodles (recipe below)
• Thai Marinaded Cucumbers (recipe below)
• 1 Tablespoon Roasted Peanuts – Chopped
• Tamarind Cashew Dipping Sauce (recipe below)
• Thai Peanut Sauce (recipe below)
• Sweet Red Chili Sauce (recipe below)

Directions

1. Remove the hard stems from the bottom of each leaf of lettuce.
2. Wash and dry the leaves and arrange in a group on a larger platter.
3. Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
4. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
5. Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
6. Fold the leaf in half and enjoy!

Here are the individual recipes:

Thai Chicken Satays

Ingredients

• 1 lb boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 cloves garlic – minced
• 1 teaspoon grated fresh ginger
• 3/4 teaspoon red pepper flakes
• 2 tablespoons water
• 4 green onions – cut into 1″ pieces
• 8 Bamboo skewers (10-12 inches)

Directions

1. Cut chicken into 3/4″ strips
2. Place in a shallow glass dish
3. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
4. Add water and mix thoroughly.
5. Pour over chicken
6. Toss to coat all of the chicken pieces.
7. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
8. Soak bamboo skewers 20 minutes in cold water to keep them from burning.
9. Drain the chicken and reserve the marinade.
10. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
11. Brush chicken and onions with reserved marinade.
12. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

Bean Sprouts

Ingredients

• 1½ cups bean sprouts
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp roasted sesame seeds

Directions

1. Heat the oil in a frying pan
2. Add the bean sprouts along with the other ingredients.
3. Cook over a medium-high heat until the bean sprouts are tender
4. Chill in the refrigerator until ready to serve.

Thai Coconut Curry Noodles

Ingredients

• 12 oz fresh egg noodles
• 1 tbsp minced garlic cloves
• 1 tbsp red curry paste
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tbsp curry powder
• 1 pinch turmeric powder
• 1 tbsp fish sauce
• 1 tbsp lime juice

Directions

1. Place the noodles in hot water, seperating with a fork.
2. Let the noodles soak until tender or according to the directions on the package.
3. Drain and keep warm.
4. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
5. When it begins to simmer, add in the remaining ingredients.
6. Continue to simmer for approximately 2 minutes.
7. Stir in the noodles and serve.

Thai Marinated Cucumbers

Ingredients

• 1/3 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 large cucumber – seeded

Directions

1. Combine the vinegar, sugar, water and salt in a small pan.
2. Cook over a medium heat, stirring until it boils and the sugar is dissolved.
3. Remove from heat and let it cool to room temperature.
4. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices.
5. Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
6. Cover and refrigerate for up to 2 hours.

Tamarind Cashew Dipping Sauce

Ingredients

• 1/4 cup chopped cashews
• 1 tbsp hoisin sauce
• 2 medium garlic cloved – minced
• 2 green onions – chopped
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 cup canola oil
• 3 tsp honey
• 6 tbsp rice wine vinegar
• 1/2 tsp tamarind pulp
• 1/2 tsp toasted sesame seeds

Directions

1. Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
2. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
3. Heat at medium for 1 minute.
4. Stir until the tamarind pulp is completely dissolved.
5. Add this to the cashew mixture and process until smooth
6. Pour into a serving bowl and sprinkle with toasted sesame seeds.
7. Refrigerate for at least 30 minutes

Peanut Sauce

Ingredients

• 1/4 cup creamy peanut butter
• 2 tbsp water
• 4 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp lime juice
• 1/2 tsp chili oil

Directions

1. Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
2. Stir mixture over a medium heat until it begins to bubble.
3. Cover the pan and remove from the heat.

Sweet Chili Dipping Sauce

Ingredients

• 1/4 cup rice wine vinegar
• 2 tbsp fish sauce
• 1/4 cup hot water
• 2 tbsp sugar
• 1 lime – juiced
• 1 tsp garlic – minced
• 1 tsp red chili paste

Directions

1. Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender.
2. Puree until smooth.
3. Pour into bowls and serve.

Moroccan Butternut Squash and Chickpea Tagine with Quinoa

Serves 4, adapted from Closet Cooking
http://www.joanne-eatswellwithothers.com/

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 1 tbsp garlic, minced
• 1 tbsp raw ginger, minced
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 cup quinoa
• 2 1/2 cups vegetable broth
• 1 cup dried chickpeas soaked overnight and boiled until tender
• 1 tbsp harissa
• 1 tbsp honey
• 1/4 cup raisins
• 1/4 cup green olives, chopped
• 4 cups butternut squash, diced
• 1 handful cilantro, chopped
• 2 tbsp brown sugar (only if your butternut squash seems to be on the bland side!)
• salt and black pepper, to taste

Instructions

1. Heat the oil in a large pot.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic, ginger, turmeric, cumin, cinnamon, and cayenne pepper. Saute until fragrant, about a minute.
4. Add the quinoa, broth, chickpeas, harissa, honey, raisins, olives, salt, and pepper. Bring to a boil and then simmer, covered, for 10 minutes.
5. Add the butternut squash and continue to simmer, covered, for another ten minutes.
6. Mix in the cilantro. Add brown sugar until the desired flavor is reached. Add salt and pepper to taste.

Potato Latkes with Caramelized Onion and Sour Cream Dip

Adapted from Nach Waxman's recipe via The New Basics Cookbook

8 Idaho potatoes (8 oz. each) peeled and patted dry
1 onion, grated
2 eggs, lightly beaten
1/4 cup flour
3/4 teaspoon baking powder
Black pepper, to taste
Salt to taste
Vegetable oil

Using a hand grater or food processor, shred potatoes. Place in non-reactive bowl. Let them sit for 15-20 minutes.  The potatoes will release liquid and turn red.
Place grated onion in separate bowl.
Transfer the potatoes to a large colander and drain for 10 minutes.  Spray them hard with water for several minutes, working the shreds with your fingers. The reddish starch will wash out and the potatoes will be white. Squeeze them to remove as much water as possible. Transfer to a clean bowl.
Drain grated onions.  Add to potatoes.  Add eggs, flour, baking powder, salt and pepper.  Mix thoroughly.
Heat 1/8 inch vegetable oil in a large nonstick pan over medium-high heat. Using a slotted spoon, drop level spoonfuls of the potato mixture into the hot oil.  Saute them until golden brown on both sides, pressing lightly with the spatula when you turn them, 1 1/2 to 2 minutes per side.  When cooked, drain pancakes on brown paper bags and keep warm.  Add more oil to skillet as needed for additional
batches. 
Can be reheated, if necessary, in a 300 degree oven for several minutes.

Onion and Sour Cream Dip

1 container sour cream
1 very large or 2 medium onions
2-3 cloves garlic, minced
3 tablespoons olive oil\

Cut onion in half.  Cut each half lengthwise. Heat oil in large frying pan.  Put onions in pan after oil is heated through. Saute until onions are brown; add garlic.  Saute until garlic is cooked.  Allow to cool.
Place in serving bowl and stir in sour cream.  Use as an accompaniment to latkes.

Turkey

1 10-14 pound Empire kosher turkey, empty of giblets (These turkeys are pre-brined, so no seasoning is needed)
Oil

Place turkey in roasting pan, rub with vegetable oil and place in a 400 degree oven for one hour. Rotate turkey pan, cover turkey with tented aluminum foil and reduce heat to 350 degrees for another hour.  If turkey is over 12 pounds, up to 14 pounds, cook additional 15 minutes.
Turkey should be done. Allow to sit, covered with aluminum foil for 20 minutes before carving. Carve off legs and wings. Cut each part of the breast off in two pieces and carve crosswise into slices.

Coconut Macaroons

Danny Cohen from Food and Wine Magazine

14 oz. bag sweetened shredded coconut
14 oz. can sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites
1/4 teaspoon salt
4 ounces bittersweet chocolate, melted

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.  In medium bowl, combine coconut with the sweetened condensed milk and vanilla.
In another bowl, using an electric mixer, beat egg whites with salt until stiff peaks form. Fold beaten whites into coconut mixture.
Scoop tablespoon sized mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes until golden.  Shift the sheets from top to bottom and front to back halfway through baking.Transfer baking sheets to racks and let cool completely. 
Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl.  Return the cookies to the parchment lined sheets.  Drizzle any remaining chocolate on top and refrigerate for about 5 minutes until set.

Chocolate Fudge

• 3 cups (18 oz.) semi-sweet chocolate chips
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• Dash salt
• 1/2 to 1 cups chopped nuts (optional)
• 1 1/2 teaspoons vanilla extract

 

• LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
• MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
• CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
• MICROWAVE METHOD
• COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

• CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
• MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
• CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

Creamy Rice Pudding

Adapted from finecooking.com
4 cups whole milk
3/4 cup sugar
1/2 cup raw long-grain white rice
Pinch salt
1 vanilla bean, split, or 1 tsp. vanilla extract
2 large egg yolks
1/4 cup raisins.

---

Dump the milk, rice, salt, sugar,and split vanilla bean into a large, heavy saucepan (if you're using vanilla extract, don't add it yet). Bring to a boil over high heat, stirring constantly. Reduce the heat to low, cover, and simmer gently, stirring occasionally, for 45 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender and the pudding is reduced to about 3-1/2 cups, about 8 minutes. It's important to let the pudding simmer gently, not boil, and you'll need to stir constantly toward the end of cooking to prevent scorching. Be sure rice is cooked through. Cook longer, if needed.
In a medium bowl, whisk the egg yolks and vanilla extract (if using). Slowly add the cooked rice mixture, whisking constantly. Pour the mixture back into the saucepan, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat. Transfer the pudding to a bowl or serving dish.  If you've used a vanilla bean, fish it out when the pudding has cooled, scrape out the seeds, and stir the scrapings into the pudding.  Discard the empty bean. Stir in raisins. Serve warm, at room temperature, or chilled.
This recipe can be doubled.

 

Turkey Leftovers: Pulled Turkey Sandwich

Mark Bittman for The NY Times Magazine
Pulled-Turkey sandwich
Whisk together ketchup (a cup or so), a splash of red-wine vinegar, chili powder, minced onion and garlic and some cranberry sauce if you like; add enough water to form a thin sauce. Cook over medium-low heat for 10 minutes, then stir in a pound of shredded turkey and heat through. Serve on toasted hamburger buns or rolls.

Candied Nuts

From eRecipeCard.com
Candied Nuts (adopted from Little Old Lady Recipes)Printable Recipe
2 egg whites
1/2 cup sugar
1/2 cup brown sugar
3/4 tsp cinnamon
1/2 tsp salt
4 cups pecan halves or other nuts*
a dash of vanilla extract*

Whisk egg whites with a spoonful of water (*I substituted with a dash of vanilla extract instead). Combine everything else but the nuts in another bowl. Coat the nuts in egg whites. Toss in sugar mixture. Spread on a greased baking sheet and bake 45 minutes at 250F, stirring occasionally.

*Note: The original recipe calls for 2 cups of nuts only. I was able to cover all 4 cups of pecans halves with the same amount of egg whites and sugar mixture.

Ina Garten's Spinach Gratin

http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe/index.html

Thanksgiving Salad Dressing

Adapted from Southern Living magazine
1/2 cup balsamic vinegar
1/2 cup canola oil
1/3 cup cranberry sauce (whole berry)
1 teaspoon Dijon mustard
1 clove garlic
salt and pepper to taste

Mix all ingredients thoroughly and pour over salad.

Bread Pudding

10 slices bread
1/2 cup butter
4 eggs
5 cups milk
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
4-5 peeled and cored sliced apples

Preheat oven to 350 degrees.
Spread bread with butter and cut into 1/2 inch wide strips.Beat eggs until frothy, stir in milk, sugar, salt and vanilla.  Add bread and apples.  Pour into well buttered 2 1/2 quart dish or large pie plate. Place this in a pan of hot water. Bake until knife inserted in center comes out clean.

The Original Remsen Avenue Sugar Cookies

1 cup Crisco
1 cup sugar
2 eggs, beaten
1 teaspoon baking powder
1 teaspoon vanilla
pinch salt
3 or 4 tablespoons orange juice

1 tablespoon cinnamon and 3 tablespoons sugar mixed together

Preheat oven to 350 degrees.
In a large mixing bowl, combine Crisco with beaten eggs and sugar until smooth.  Add baking powder, vanilla, salt and orange juice.  Form batter into a ball, cover with saran wrap and refrigerate until cool.
Mix together 1 tablespoon cinnamon and 3 tablespoons sugar in a shallow bowl and reserve to top each cookie before it is baked.
Take one quarter of the dough and roll out on a floured surface until about 1/4 inch high. Cut with cookie cutter. Take cut out shape and press in cinnamon/sugar mixture. Remove and place on a cookie sheet.  Use the remaining dough in the same way.
Place each cookie on an ungreased cookie sheet.
Place cookie sheet in  350 degree oven and bake approximately 15 minutes or until cookies are brown on the sides. Cool and remove. 

Honey Cake

1 cup strong coffee
1 3/4 cups honey
3 tablespoons cognac
4 eggs
1/4 cup vegetable oil
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup chopped toasted almonds
1/2 cup white raisins
1/4 chopped candied citron

Preheat oven to 300 degrees. Grease and flour either two 9x5 inch loaf pans or a bundt pan.
In a 2 quart saucepan, combine coffee and honey and bring to a boil. Let cool and stir in Cognac.
In a large bowl, beat eggs. Stir in oil and brown sugar.
In another large mixing  bowl, sift together flour, baking powder, baking soda, cinnamon,cloves,nutmeg,and ginger.Stir in nuts,raisins, and citron.
Stir the flour mixture and honey mixture alternately into the egg mixture.Pour the batter into the pan(s). Bake for70 minutes or until cake is done. Serve at least 24 hours later to allow flavors to develop.

Cole Slaw

Based on Ben's Deli's Cole Slaw

1 small head green cabbage
2 tablespoons finely minced onion
2 tablespoons finely minced green pepper
1/2 cup shredded carrot
1 cup mayonnaise
2 1/2 tablespoons sugar
2-3 tablespoons white vinegar
3/4 teaspoon salt

Mix all ingredients together, except for shredded cabbage.  Pour dressing over cabbage. Allow to marinate in refrigerator at least several hours.

Cipolline Agro Dolce

Adapted from The Essentials of Tuscan Cooking Class at The Institute of Culinary Education

2 lbs. cipolline onions
6 tablespoons sugar
1/2 cup red wine vinegar
1 tablespoon olive oil
Salt to taste

Preheat oven to 400 degrees. Prepare a large bowl of ice water.
Blanch onions in boiling water for 2 minutes.  Remove with slotted spoon and place them in ice water.
Remove when cool and peel the first layer of skin and stem.
In a large baking dish or metal pan, mix the onions, sugar, vinegar, olive oil and salt. Make sure onions are coated evenly.
Bake in oven for 30 minutes or until onions are well caramelized. Turn onions occasionally and be careful not to burn them.

Homemade Vanilla Extract

From simplyrecipes.com
Ingredients

• 3 vanilla beans
• 1 cup vodka
• glass jar with tight fitting lid

1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.
2 Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). Cover completely with the vodka.
3 Give the bottle a good shake every once in a while. Store in a dark, cool place for 2 months or longer.
Lasts for years. You can keep topping it off with vodka once in a while as you use it, just remember to give it a good shake.
You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.

Egg Barley parmesan

1 12 ounce package egg barley
1/2 cup grated parmesan cheese
2 cloves garlic, crushed
2 tablespoons olive oil
1 teaspoon sea salt
pepper to taste

Boil egg barley according to package directions. Drain.
Place in serving dish.  Add all other ingredients and mix. Serve warm.

Leftover Turkey Asian Salad

Adapted from Fresh Market

1 small head cabbage, shredded
2 carrots, shredded
1 bunch green onions, diced
1/2 cup slivered almonds, toasted
1 pound cooked turkey breast, cut in cubes.
1 cup Chow mein noodles

Dressing
2 tablespoons peanut butter
2 tablespoons brown sugar
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil

Shred cabbage, carrots, and green onions. Place in large bowl.  Add cubed turkey breast and chow mein noodles.
Prepare dressing.  Whisk together peanut butter, brown sugar, ginger, rice wine vinegar and sesame oil until smooth.  Reserve dressing until ready to serve.  Pour over salad ingredients and toss.

Reduced Calorie Eggplant Parmigiana

3 eggplants, unpeeled and sliced into 1/4 inch slices (Sicilian eggplant is the sweetest)olive oil
kosher salt
2 lb container part skim ricotta cheese
1 lb part skim mozzarella cheese, grated
1 cup grated parmesan cheese


Tomato Sauce
1 large can crushed tomatoes
1 can tomato paste
1 8 oz. can tomato sauce
1/2 tspn. dried basil
1/2 tspn. dried oregano
1/2 tspn. sugar
1 tspn. salt
1 clove garlic, crushed

Oil a foiled lined baking pan or cookie sheet.  Place sliced eggplant in a single layer on pan.  Broil until brown on each side. Flip when done on one side.  When both sides are done, do the next batch of eggplant until all are browned on both sides.
Put ricotta cheese into a bowl.  Add salt to taste.  Reserve.
Grate mozzarella cheese and reserve.

Make tomato sauce.  Combine tomatoes, tomato paste, tomato sauce, salt, pepper, garlic,oregano, basil, and sugar in a saucepan. Heat and stir until blended. Keep on low heat for fifteen minutes. Cool.

Assemble casserole:  Coat the bottom of a large casserole with tomato sauce.  Place a single layer of broiled eggplant.  Put a large spoonful of tomato sauce on each slice.  Sprinkle on parmesan cheese.
Put a dollop of ricotta cheese on each slice.  Cover layer with mozzarella cheese.  Repeat process until the final layer.  Do not use ricotta cheese on the final layer. Only use tomato sauce, parmesan cheese and mozzarella cheese.

Cover with aluminum foil.  Bake in a preheated 350 degree oven for an hour, or until heated through.
You may freeze the casserole after assembling and bake it after defrosting.  Allow to bake uncovered for the last fifteen minutes to brown top layer of cheese.

Low Cal Turkey frame soup

1 turkey frame leftover from cooked turkey
1 tablespoon olive oil
2 carrots, diced
1 large onion, diced
2 stalks celery, diced
1 parsnip, peeled and diced
1 small cabbage,  sliced thin
1 tablespoon kosher salt
ground pepper, to taste
Bottled water to cover

Heat olive oil in large soup pot.  Add carrots, onion, celery and cook until soft.  Add turkey frame, parsnip, cabbage,salt, pepper and water.  Bring to a boil.  Lower heat to a simmer. Skim soup.  Allow to cook 2 hours.
Remove turkey frame from soup.  Take turkey meat from frame and chop into small pieces.  Place turkey meat back in soup. Cool in refrigerator overnight or several hours.  Remove fat from surface.  Reheat and serve.

Lime and Avocado Slaw

From Fresh Market

	1/4 cup fresh lime juice
	zest of 1 lime
	2 teaspoons sugar
	3 cups napa cabbage, thinly sliced
	2 tablespoons fresh cilantro, chopped
	2 Florida tomatoes, seeded and chopped
	1 avocado, halved, pitted, and diced      Place cabbage, cilantro, tomatoes and avocado in bowl. Mix lime juice, zest of lime and sugar.  Pour over cabbage mixture.

The Big Blintze

Adapted from a recipe by Jane Eisner

Batter:
1/4 pound butter
2 eggs
½ cup sugar
¼ cup milk
1 teaspoon vanilla
1 cup flour
3 teaspoons baking powder
Filling:
2 pounds farmer cheese, or 1 pound farmer cheese and 1 pound cottage cheese
2 eggs
¼ cup sugar
Juice of one lemon

1) Mix the wet batter ingredients, then add the sifted flour and baking powder.  Make this in a food processor, so that the batter is smooth and fluffy. Pour a little less than half the batter into a greased 9-by-13 inch casserole dish, spreading evenly across the bottom.
2) Mix together ingredients for the filling, and spread evenly over the bottom layer of batter.
3)  Cover the filling with the remaining batter.  Place small blobs of the batter gently on the filling, then try to smooth them together with a small spatula or butter knife. (That’s why it’s best to have a little more batter to work with on top.)
4) Bake in a pre-heated 350 degree oven for 30-40 minutes. Let cool completely before serving; if you can, refrigerate the casserole. May be served warm or cold.

Read more: http://blogs.forward.com/the-jew-and-the-carrot/138415/#ixzz1caoTDY3c

Caramlized Brussel Sprouts

Caramelized Brussels Sprouts Recipe
Serves 2-4, adapted from Eat.Live.Run
Ingredients:
1 lb brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
sea salt, to taste
2 tbsp maple sugar or brown sugar
1/4 cup dried cranberries
Method:

1. Slice the brussels sprouts very thinly so that they are almost feathery.
2. Heat the olive oil over medium high heat in a large skillet. Saute the garlic until fragrant, about 30 seconds. Add the brussels sprouts and continue sauteeing for 4-5 minutes or until bright green and tender.
3. Add the sea salt and sugar and toss together. Finish by adding the cranberries.

Joanne Bruno adapted this recipe.  Find more of her delicious ramblings over at her blog: Eats Well With Others.

Easy cranberry relish

3 cans whole berry cranberries
1 small can fruit cocktail, drained
1 small can crushed pineapple
1 small can mandarin oranges
2 tablespoons chopped nuts (walnuts, pecans, or almonds)

Mix all ingredients together. Chill and serve.

Watermelon Salad at EAT, Robert Irvine's Hilton Head restaurant

Ingredients

For the vinaigrette:

• 3 tablespoons champagne vinegar
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup grapeseed oil

For the salad:

• 1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces
• 1 small red onion, sliced thin
• 1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller
• 3 ounces feta cheese, cubed

Directions

Prepare vinaigrette just before use. Through the feed opening of a running blender, add 1 at a time: champagne vinegar, lemon juice, chopped mint, salt and pepper. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper.

Toss together arugula and onion. Fold in watermelon. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side.

Asian Soba Noodles

1 12 ounce package Soba noodles
Salt
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons honey
1 clove garlic, minced
1/4 inch piece of fresh ginger, minced
Strips of carrot and peeled cucumber

Cook Soba noodles according to package directions. Use at least one tablespoon salt in the boiling water.
Drain noodles. Cool
Mix peanut butter, soy sauce, honey, rice wine vinegar garlic and ginger until smooth.  Pour over Soba noodles just before serving.  Top with carrot and cucumber strips.

Broccoli Slaw

1 lb. broccoli slaw (Trader Joe's)
Small red onion, diced
1/2 cup craisins
1/2 cup sliced almonds
1/4 cup sunflower seeds

Dressing
1/4 Kraft lite salad dressing
2 or 3 tablespoons sugar
salt and pepper
3 tablespoons vinegar

Mix broccoli, onions, peppers,carrots, raisins and almonds together.  Mix dressing ingredients.  Toss and refrigerate.

Green Lentil Soup with Coconut Milk and Warm Spices

From the blog http://www.joanne-eatswellwithothers.com/
Serves 4, adapted from Molly Wizenberg's Orangette

Ingredients

• 1 tbsp butter
• 1 large yellow onion, finely chopped
• 2 large garlic cloves, minced
• 1/2 tsp thyme
• 1 1/2 tsp turmeric
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• pinch of nutmeg
• black pepper, to taste
• 6 cups vegetable broth
• 1 1/2 cups French green lentils
• 1 1/4 cups light coconut milk
• 1/4 tsp fine sea salt, plus more to taste

Ingredients

1. In a large pot, melt the butter over medium-high heat. Add the onion and cook, stirring occasionally, until it is translucent. Turn the heat down to medium. Add the thyme, turmeric, cardamom, cinnamon, cloves, nutmeg and a pinch of black pepper. Cook, stirring frequently, until the onion is slightly browned and very soft.
2. Add the stock and the lentils. Bring to a simmer and cook for 25-30 minutes or until lentils are tender.
3. Add the coconut milk to the soup. Stir well. Cook for about 15 minutes to blend the flavors. Taste and adjust the salt as necessary. Serve.

White Acre Pea Salad

1 pound fresh white acre peas (purchased at Hilton Head Farmer's Market at Honey Horn)http://www.farmersmarkethiltonheadisland.com/
water to cover
1 tablespoon salt
black pepper
1/2 can mandarin oranges
2 tablespoons juice from mandarin oranges
3 tablespoons finely chopped onion
3 tablespoons dried cranberries

Boil white acre peas with 1 tablespoon salt for 30 minutes.
Drain.  Place diced onions in bowl and put hot white acre peas on top.  Mix in mandarin oranges, dried cranberries, salt and pepper.  Add juice. Refrigerate. Bring back to room temperature before serving.

Pumpkin Sweet Potato-Coconut Soup

http://judyskitchen.blogspot.com/ Adapted from Bobby Flay

SPICY RELISH: 1-1/2 tsp. canola or olive oil 1-1/2 tsp. unsalted butter Pinch of red pepper flakes 1/4 of a medium sweet potato, peeled, diced Sea salt and black pepper to taste 2 Tbsp. freshly chopped parsley Heat oil and butter over medium heat in a small, heavy skillet (cast iron is perfect). Add red pepper flakes; heat for 10 seconds. Add diced sweet potato and sprinkle lightly with salt and pepper. Cover skillet. Cook, stirring occasionally, until softened, 15 minutes. Uncover. Increase heat to high and cook till potatoes are golden brown, 5 – 7 minutes. Transfer to a bowl; stir in the parsley. SOUP: 1-1/2 tsp. canola or olive oil 1/2 small onion, chopped 1” piece fresh ginger, peeled then grated (to yield 1 tsp. grated ginger) pinch red pepper flakes 1-1/2 cups low-sodium chicken broth 1/4 cup water 1 cup pumpkin (I used fresh roasted pumpkin, but canned is fine.) 3/4 of a medium sweet potato, peeled, chopped 3/4 cup lite coconut milk 1-1/2 tsp. honey pinch cinnamon 1/2 tsp. sea salt and 1/4 tsp. black pepper (taste and adjust, adding more if needed) In a 2- to 3-quart saucepan, heat oil over medium heat. Add onion and ginger; cook till soft, 5 minutes. Add red pepper flakes and cook 30 seconds. Add stock and water; bring to a boil. Add pumpkin and sweet potatoes; bring to a simmer. Cook till veggies are soft, 20-30 minutes. Cool 10 minutes. Puree with immersion blender (or transfer mixture to a blender and process until smooth then return to saucepan). Simmer over low heat. Whisk in coconut milk, honey and cinnamon. Cook until thickened and warmed through. Taste soup. Season as desired with additional salt and pepper. Ladle into bowls; top with a spoonful of the spicy relish. Yield: 2 servings (Double ingredients to serve 4)

Cauliflower With Cumin and Yogurt

Adapted from Cook This Now by Melissa Clark. Copyright © 2011. Published by Hyperion. Available wherever books are sold.

Ingredients

serves 2, active time 10 minutes, total time 30 minutes

• 1 large head cauliflower, cut into bite-size florets
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon whole cumin seeds
• 1/2 teaspoon kosher salt, plus additional
• 1/2 teaspoon freshly ground black pepper
• Plain yogurt, for serving
• Chopped fresh mint leaves, for serving
• Pomegranate seeds, for serving

Procedures

1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seeds, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.

Chinese Chicken Salad

Adapted from The Sunset Cookbook. Copyright  2010. Published by Oxmoor House.

Ingredients:
* 2 tablespoons unseasoned rice vinegar
* 2 tablespoons light brown sugar
* 1 1/2 tablespoons soy sauce
* 1 tablespoon chili sauce
* 1 1/2 teaspoons grated fresh ginger
* 1/4 cup canola or grapeseed oil
* Salt
* 1/2 pound asparagus, bottoms trimmed and cut diagonally into 1-inch pieces
* 2 navel oranges or 1 can (11 ounces) mandarin orange slices, drained
* Chinese noodles
* 6 cups finely shredded cabbage
* 2 cups cubed cooked chicken
* 1 large firm-ripe avocado, pitted, peeled, and cubed
* 4 green onions, trimmed and sliced diagonally
* 2 tablespoons sesame seeds, toasted

Procedures:
1. In a bowl, whisk together vinegar, brown sugar, soy sauce, chili sauce, and ginger. Slowly drizzle in oil, whisking constantly. Season with salt. Set dressing aside.
2. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
3. Cut off and discard ends from oranges. Following curve of fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut rounds into quarters. Set aside. Or use canned mandarin oranges.
4. In a large serving bowl, toss cabbage, chicken, and asparagus with dressing. Top with avocado, orange slices, and Chinese noodles, then garnish with green onions and sesame seeds.

Toast sesame seeds in a nonstick frying pan over medium heat, shaking often, until golden brown, 5 to 7 minutes.

Lentil salad

1 16 oz. package french lentils
1 large red pepper, either from a jar of peppers with vinegar or saute a pepper
1 small onion, finely diced
3 carrots, diced and oven-roasted (roast carrots on an oiled baking pan at 375 until browned and soft)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Boil lentils according to package directions.
Drain. Immediately place lentils over onion and pepper in a serving bowl.
Combine olive oil, balsamic vinegar, Dijon mustard, salt and pepper.
Pour over lentils. Mix in diced oven roasted carrots
Let marinate for at least 6 hours in the refrigerator before serving.

Roasted Eggplant, Char Siu Style

From The NY Times Food and Drink Magazine
Mark Bittman

2 lbs. eggplant, sliced
3 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons white wine
2 tablespoons oyster sauce
1/2 teaspoon five spice powder

Combine all ingredients except eggplant.  Toss eggplant with mixture and marinate at least 1 hour. Roast at 400 degrees, turning occasionally, until tender, about 30  minutes.

Oven Roasted Beet salad

6 beets (can be assorted colors)
1/4 cup cubed feta cheese
2 teaspoons lemon juice
2 teaspoons honey
salt/pepper to taste

Heat oven to 350 degrees. Wrap beets in aluminum foil and place on a baking sheet. Bake beets for 2 hours.  Cool and dice.
Place beets in a small dish and gently stir in feta cheese.
Dress with honey, lemon, salt and pepper.

Baked Pattypan Squash

6-8 green or yellow pattypan squash
Parmesan cheese
Salt
Pepper
1-2 tablespoons Olive Oil

Cut pattypan squash in half.  Salt and pepper to taste. 
Coat baking pan with olive oil.
Put squash, cut side down on pan.  Slide around to coat with olive oil.
Once coated, place squash on pan with cut side up.  Place grated Parmesan cheese on top of each half squash.
Bake in a 350 degree oven until tops are browned.

Parmesan Crusted Chicken

From the Hellman's Chicken Challenge

INGREDIENTS

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs (I would use a dry pancake mix instead of the bread crumbs)

INSTRUCTIONS

1. Preheat oven to 425°.
2. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

SERVES: 4 PREP TIME: 10 Minutes COOK TIME: 20 Minutes

Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Dietary Fiber 0g, Protein35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%


Read More http://www.kevinandamanda.com/whatsnew/#ixzz1ZShqAsCD

Spinach, feta and raisin casserole

2 one pound packages of frozen spinach
1/2 cup golden raisins (use less or more as desired)
4 ounces feta cheese , diced
Pepper
Butter to grease casserole dish
Parmesan cheese

Place spinach in microwave and cook until defrosted.  Drain in colander and press until all the water is released. Spinach must be dry.  In a large bowl, mix spinach with raisins, and diced feta. Season with pepper.  Place in greased casserole.  Top with grated Parmesan cheese to cover.
Bake in a 350 degree oven until cheese on top is bubbling.

Noodle Pudding

1 lb package noodles
2 lbs. cottage cheese, large curd
8 eggs
1 container sour cream
1 teaspoon vanilla extract
1/4 cup raisins
1 tablespoon butter plus enough to grease casserole

Boil noddles according to package directions. Grease a large oven-proof casserole dish.
Preheat oven to 350 degrees.
Beat eggs. Add sour cream, vanilla, raisins and butter.
Drain cooked noodles. Add to egg mixture.
Bake in 350 degree oven until browned on top, 45 minutes to one hour.

lentil salad

1 pound french lentils
1 onion, diced fine
1 large pickled red pepper (sold in a jar), diced fine
1 orange or yellow pepper, diced fine
2 cloves garlic, crushed
salt/pepper
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon sugar if balsamic is not sweet enough
1 tablespoon extra vigin olive oil

Boil lentils until semi-firm.  Drain, place in serving bowl and add onions and peppers. Let cool.
Add balsamic vinegar, salt, pepper, garlic, mustard, and olive oil.
Best served the next day after flavors mellow. You may need to add more balsamic vinegar.

Apple Cake with Honey Sauce

http://projects.washingtonpost.com/recipes/2006/09/13/apple-cake-honey-sauce/

Holiday brisket

One large brisket 3-5 pounds
1 or 2 large onions
1 cup ketchup
3/4 cup water
3 tablespoons brown sugar
3 tablespoons lemon juice
Salt and pepper for brisket
1-2 tablespoons olive oil

In a large dutch oven, heat oil.  Season brisket with salt and pepper and brown on both sides.
Remove from heat and place brisket on a separate plate.
Mix all ingredients together except onions.
Place sauce ingredients in dutch oven.  Stir in onions.  Place brisket on top of mixture.
Spoon sauce over brisket top. Cover dutch oven.
Put in a 325 degree oven for three hours.

Roasted Cauliflower

From Michael Ruhlman's blog

I would eliminate the butter, use olive oil and sprinkle with parmesan cheese.

Roasted Cauliflower

Roasted Cherry Tomatoes

Several pints of yellow cherry tomatoes (or any color cherry tomato)

Sea salt
Ground pepper
Olive oil

Line an oven baking pan with aluminum foil. Coat with a tablespoon or two of olive oil.

Place cleaned cherry tomatoes on baking pan and season with salt and pepper.
Put in a pre-heated 375 degree oven. Drain liquid from pan after baking for about 15 minutes.
Tomatoes are done when brown.

Cape Cod Chopped Salad on the Food Network

Cape Cod Chopped Salad on the Food Network

Oven Roasted Asparagus

1 bunch asparagus

1-2 tablespoons olive oil
sea salt

pepper

1-3 tablespoons Parmesan cheese

Preheat oven to 425 degrees. Pour olive oil onto a roasting pan. Roll asparagus in olive oil and season to taste with salt and pepper. When coated, arrange asparagus in a single layer. Top with parmesan cheese.

Bake until cheese is melted and slightly brown.

Greek eggplant salad

2 eggplants
feta cheese
juice of 1/4 lemon
1 large garlic clove
salt
pepper

Pierce and bake eggplant in a 425 degree oven for an hour. Let cool thoroughly. Scoop out eggplant pulp and discard skin.
Cut eggplant into small pieces.
Add as much diced feta cheese as you like.
Add the juice of 1/4 lemon and a minced clove of garlic. Season with salt and pepper.

Baked falafel

2 large cans chick peas, drained
bunch of swiss chard
1 red pepper, diced
1 onion, diced
2-3 carrots
lemon juice
cumin
2 cloves garlic, crushed
salt/pepper
olive oil for greasing pans

Cut swiss chard into strips and blanch in boiling water. Drain well.
Put chick peas and carrots into bowl of food processor and puree.
Add all other ingredients except olive oil.

Put aluminum foil on cookie sheets. Grease with olive oil. Heat oven to 375 degrees.
Take a scoop of mixture and form a ping-pong size ball. Place on cookie sheet.
Bake until brown and crisp.

Chips with Shrimp Cevice Dip from Pam Anderson via Pioneer Woman

Recipe: Tortilla Chips with Shrimp Ceviche Dip
Prep Time: 10 Minutes | Cook Time: | Difficulty: Easy | Servings: 12


Ingredients
■2 pounds Cooked Salad Shrimp, Halved If Larger Than A Small Dice
■1 Medium Seedless Cucumber, Cut Into Small Dice
■2 Avocados, Cut Into Small Dice
■8 Medium Scallions, Sliced Thin
■2/3 cups Chopped Fresh Cilantro
■1 cup Ketchup
■2 Tablespoons Tabasco Sauce
■1/2 cup Lime Juice
■1/4 cup Extra Virgin Olive Oil
■Tastes-Like-Fried Tortillas Or A Bag (16 Oz. Size) Tortilla Chips, To Serve
Preparation Instructions
Mix all ingredients in a medium bowl. Cover and refrigerate. Serve with Taste-Like-Fried Tortillas or tortilla chips for dipping.

Makes 1 heaping quart.

Limoncello on the Food Network

Limoncello on the Food Network

Childhood Treat English Muffin Pizzas

Package of Thomas' English Muffins
Heinz ketchup or any tomato sauce
Oregano
Powdered garlic
Pepper
Borden's American Cheese

On a foil-lined broiler tray, place halved English Muffins. Place a slice of American cheese on each half. Spoon ons ome ketchup or tomato sauce. Sprinkle oregano, powdered garlic and a bit of black pepper on top.

Place pan under an oven broiler and broil until cheese melts.
Watch carefully.........this can go from melted to a burned mess quickly.

Black Bean Salad

2 cans black beans, drained and rinsed
1 can corn, drained
1 jalapeno, chopped fine
1/4 cup cilantro, chopped
1/4 cup purple onion, minced
1/2 cup red pepper, chopped

Dressing:

1/4 cup basalmic vinegar
1/4 cup canola oil
2 cloves minced garlic
2 TBSP. brown sugar or agave nectar
salt and pepper

Mix the first six ingredients in a large bowl. In a small bowl combine the dressing and mix well until the sugar dissolves. Pour over the bean mixture and refrigerate overnight.

Skirt Steak on the Food Network

Skirt Steak on the Food Network

Roasted Peppers with Feta Cheese

Assortment of peppers, red/orange,yellow,green
Raisins
Balsamic vinegar
Agave nectar
Feta Cheese, cubed

Place peppers on a roasting pan. Bake in a 450 degree oven, turning peppers as they blacken. When all sides are charred, remove from oven.
Soak raisins in several tablespoons of balsamic vinegar. When plump, add a teaspoon or two of agave nectar.
When peppers have cooled, remove seeds and peel. Cut into strips. Drain well. Toss with raisins.
Place cubed feta cheese in a casserole dish. Spread peppers and raisins over the
feta. Before serving, warm briefly in a microwave until Feta is warm.

Baked lamb chops

2 lamb chops
bread crumbs, enough to cover chops
grated orange zest
olive oil, enough to make bread crumbs moist
salt
pepper
cumin

Coat both sides of lamb chops with bread crumbs that have been mixed with all other ingredients. Bake at 450 degrees for 10-15 minutes.

Hamentashen

For dough:

1 cup Crisco
1 cup sugar
2 eggs, beaten
1 teaspoon baking powder
1 teaspoon vanilla
pinch of salt
1/4 cup orange juice
3 1/2 cups flour

Filling:
Canned poppy seed filling
Strawberry jam
Prune butter

Mix all ingredients for dough,except flour. Add flour, one cup at a time.
Blend until well mixed and smooth.
Divide dough into two separate pieces. Smooth. Wrap in plastic wrap. Refrigerate for one hour.

Take dough out of refrigerator and, on a well-floured surface, roll out until about 1/4 inch. Cut circles from rolled dough.
Fill each cirle with a teaspoon or so of filling. Fold ends of cirlce over filling and pinch to form a triangle.

Bake in a 350 degree oven until edges turn light brown, about 12 to 15 minutes.

Meatballs

1 1/2 pounds ground beef
3/4 cup dry bread crumbs
1 small onion, finely chopped
1/2 cup water
1 egg
1 tblspn.dried parsley
1 1/2 tblspn. salt
1/2 tspn. dried oregano
1/4 tspn. pepper

Mix all ingredients. Shape into 1 1/2 inch balls.
Put on an ungreased baking pan, about 15x 10x 1 inch.
Bake in 350 degree oven until light brown, 15 minutes.

Put meatballs into tomato sauce (see recipe).Simmer 15 minutes.
Cook pasta, drain. Place pasta on platter and top with meatballs & sauce.

Tomato Sauce

1 can crushed tomatoes
1 can tomato paste
1 small can tomato sauce
1/2 tspn. dried basil
1/2 tspn. dried oregano
1 tspn. salt
1 tspn. sugar
1 clove garlic, crushed

Place all ingredients in saucepan and simmer for 15-20 minutes.

Chicken Salad

1 lb chicken breasts, cut into tenders
1/2 cup mayonnaise
2 tblspns. chutney (peach or mango)
1/4 tspn. curry powder
1/4 cup dried cranberries
1/2 onion,diced
1 tblspn. toasted almonds

Cook chicken tenders in chicken broth on low heat for 10 minutes
Cool and slice. Add all other ingredients.