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.