Kabocha Squash with Sausage and Apples

Ingredients:

• 2 Kabocha Squash, or some other small squash like accorn
• 1/2 pound mild italian sausage, not in the casing
• 1 apple, peeled, cored and diced
• 1 slice of sandwich bread, diced (optional)
• 1 onion, diced
• 1 teaspoon thyme
• Salt

Directions:

1. Preheat the oven to 350 degrees.
2. Cut the squash in half, and scoop out the seeds. Trim the top and bottom of the squash so that the halves sit level.
3. Place the squash in a high rimmed baking dish and pour in about an inch of water. Bake the squash for 45 minutes or until the squash is tender.
4. While the squash is baking, cook the sausage over medium heat until it begins to brown and brakes into small pieces, and then add the onions, apples and thyme. Add a pinch or two of salt. Cook until the onions are tender.
5. When the squash is done, remove it from the oven and drain the water from the pan. With the squash back in the pan, stuff the squash halves with the sausage mixture.
6. Place the oven rack 6-8″ from the broiler. Cook the squash under the broiler for 5-10 minutes or until the squash/sausage begins to brown on-top.

Potato and Leek Soup

Ingredients:

• 2 tablespoons butter or extra virgin olive oil
• 3 medium russet potatoes, peeled and cut into small cubes
• 3 leeks, white and light green parts only, washed and sliced into thin rings
• Salt and freshly ground black pepper
• 4 cups chicken stock (or vegetable stock)

Directions:

1. Heat the butter or oil in a large, deep pot over medium heat. When the butter melts or the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring, until starting to soften, 2 or 3 minutes.
2. Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes.
3. Use an immersion blender to blend about one quarter to one half of the chunks.
4. Add fresh herbs if using, such as chopped scallions and dill. Serve!

Pan-Seared Lemon Cod

Ingredients:

• 1/4 cup all purpose flour
• 3/4 pound cod
• 1/2 teaspoon kosher salt
• 4 1/2 tablespoons unsalted butter
• 1 lemon, ends trimmed, sliced into thin rounds
• 2 tablespoons capers, rinsed and drained

Directions:

1. Place the flour on a plate. Season the cod with the salt and then coat it in flour, shaking to remove any excess. Set aside.
2. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the lemons and cook until lightly browned, about 2 minutes.
3. Push the lemons to the side of the skillet and add the cod. Cook until it’s the same color throughout and flakes easily, about 2 minutes per side.
4. Add the remaining butter and the capers. Remove from heat and tilt the skillet to swirl the butter until it melts.
5. Transfer the cod and lemons to plates and spoon the capers ad butter over the top.

Weekend Eggs

Ingredients:

• 4 eggs, cracked and divide into two bowls
• Salsa
• 1 tablespoon butter
• 2 English muffins, or other hearty bread
• Cheese
• Salt

Directions:

1. Take two hearty english muffins and split them. Place a couple of slices of a hearty cheese, like cheddar, on each half and toast until the cheese is melty.
2. Meanwhile heat a heavy cast iron skillet over a pretty high heat until it is nice and warm. Melt the butter until the foaming has slowed, you want the butter to brown a little. Reduce the heat under the pan to medium.
3. Add the eggs. If the whites are pretty runny, try pushing the whites back towards the yolks to create a more compact, uniform shape. Give each egg a good sprinkle of salt.
4. After the whites start to set up and turn opaque (2-3 minutes), give the pan a couple of shakes to loosen the eggs from the pan and redistribute the butter.
5. Carefully flip the eggs, trying not to break the yolk. Just be confident and flip it with one quick motion. Cook for another minute or two, so the yolk is still runny.
6. As the eggs finish, plate the english muffins and add a scoop of salsa on each half.

Jamaica Iced Tea

From: 101 Cookbooks.com

Ingredients:

• 4 cups water
• 1/2 cup dried Jamaica flowers
• 1/2 cup sugar
• At least 3 cups of cold water
• More sugar to taste
• 1 lime, thinly sliced

Directions:

1. Bring the 4 cups of water to a boil.
2. Remove water from heat and add the dried flowers and sugar. Place a lid over the pot and steep for 10 minutes, stirring once or twice along the way to break down the sugar granules.
3. Add the 3 cups of cold water. Pour the infusion through a strainer into a pitcher or jug. Taste and add more sugar or water if you think it is too strong or tart.
4. Cool completely and serve with plenty of ice in a glass garnished with a slice of lime.

Spinach Artichoke Pasta

From Rachael Ray, Food Network

Ingredients:

• 1 pound whole-wheat penne pasta
• 3 tablespoons extra-virgin olive oil, divided
• 1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
• 1 shallot, peeled and coarsely chopped
• 1/2 cup chicken or vegetable stock
• 1 small bundle farm fresh spinach, stems trimmed
• Handful fresh mint leaves
• Handful lightly toasted slivered almonds
• 1 large clove garlic, minced
• Kosher salt
• Freshly ground black pepper
• Handful grated Parmigiano-Reggiano cheese

Directions:

1. Bring a large pot of water to a boil. Cook pasta until al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
2. Heat 1 tablespoon extra-virgin olive oil in a medium, nonstick skillet. Add artichokes and saute until lightly brown around the edges.
3. In the bowl of a food processor add the shallot, chicken stock, spinach, mint, almonds, garlic, and salt and pepper, to taste. Turn processor on and add 2 tablespoons extra-virgin olive oil.
4. Scrape the spinach pesto into the artichoke pan. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes.
5. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.

Cinnamon Chocolate Chip Zucchini Bread

Ingredients:

• 2 cups grated zucchini (1-2 medium zucchinis)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/4 cups granulated sugar, plus 3 tablespoons
• 3/4 cup dark chocolate chips
• 3 large eggs
• 3/4 cup plain yogurt
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons finely grated orange zest
• 2 1/2 teaspoons ground cinnamon

Directions:

1. Heat oven to 350 degrees. Grease and flour a loaf pan.
2. In a medium mixing bowl, sift together flour, baking powder, baking soda and salt; whisk in 1 1/4 cups sugar and chocolate chips until combined.
3. In a large mixing bowl, whisk together eggs until combined; add yogurt, oil, vanilla, orange zest and zucchini until well combined. Stir in dry ingredients until just combined.
4. Pour batter into prepared pan.
5. Stir together additional 3 tablespoons sugar and cinnamon until combined. Sprinkle half over the top of the surface; using a knife, gently swirl cinnamon-sugar into bread. Sprinkle the additional cinnamon-sugar over the top.
6. Bake for 1 hour to 1 hour 10 minutes or until a toothpick comes out clean. Cover bread with foil if it gets too brown. Cool 10 minutes in pan. Remove loaf from pan and cool completely on wire rack.

Basic Dough

Ingredients:

• 1-1/2 tablespoons granulated yeast (about 2 packets)
• 1-1/2 tablespoons kosher salt
• 6-1/2 cups unbleached flour, plus extra for dusting dough
• Cornmeal

Directions:

Dough

1. In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid.
2. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

Loaves

(There are instruction on shaping loaves here. It may be a little tricky since the dough is very wet.)

1. When ready to bake, sprinkle cornmeal on a pizza peel or use parchment paper. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and preheat oven to 450 degrees, preheating baking stone for at least 20 minutes.
2. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it’s not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.
3. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day’s storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.
4. Using a serrated knife, slash top of dough in three parallel, 1/4-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

Michael Symon’s Pickled Chillis

From: Michael Rhulman’s blog

Choose a colorful variety of chillis, fresno, jalapeno, banana, tomato, serrano—the thick fleshed peppers work best. The method is very simple; simply fill a jar with peppers, bring the pickling liquid to a simmer and pour it hot over the peppers. You can use them once they’re cooled but they’re best after they’ve been sitting in the pickle for a few weeks. They’ll keep for a long time–how long, I don’t know because I always use them up for I can find out.

Ingredients:

• sherry vinegar (I used cider vinegar)
• sugar
• salt
• 2 bay leaves
• 2 tablespoons coriander
• 1 teaspoon cumin
• 4 sprigs of marjoram (I skipped it, I bet it would be good)
• 3 cloves garlic
• 2 tablespoons black peppercorns
• 1 to 2 pounds chillis (or enough to fill whatever vessel you’re using)

Directions:

1. Place chillis in a jar and cover them with water. Pour off the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.
2. Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly.
3. Pour the pickling liquid over the peppers, screw the lid on and refrigerate. To use, slice into rings, chop or mince depending how you want to use them.

Lentil Salad with Vadeon Cheese

Ingredients:

For the salad

• 1 cup dried French green lentils
• 1/2 onion
• 1/2 head of garlic, papery outer skin removed
• 1 bay leaf
• 2 tablespoons Spanish extra-virgin olive oil
• 1 teaspoon salt
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced, seeded plum tomatoes
• 1 shallot, diced

For the dressing

• 3 tablespoons Spanish extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 2 teaspoons sea salt
• 2 tablespoons chopped chives
• 2 ounces Valdeon cheese, crumbled (Stilton or other good-quality blue cheese may be substituted)

Directions:

1. Add the lentils, onion, garlic, bay leaf, olive oil, salt and 4 cups water to a medium-deep pot and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook the lentils until tender, about 20 minutes.
2. Strain the lentils, reserving the cooking liquid. Pour a little of the liquid over the lentils to prevent them from drying out. Discard the onion, garlic and bay leaf.
3. Return the remaining cooking liquid to the pot and bring to a boil over medium-high heat.
4. Boil until it has reduced to 1/2 cup, about 20 minutes. Set the reduced liquid aside to cool.
5. Add the lentils, peppers, tomatoes and shallot to a mixing bowl.
6. For the dressing: Whisk the olive oil vinegar, salt, and reduced lentil cooking liquid together in a separate mixing bowl.
7. Pour the dressing over the salad, sprinkle with chives and mix well. Divide the salad among 4 bowls and garnish with the cheese.

Blueberry Crumble

Ingredients:

Filling

• 1 teaspoon unsalted butter, softened
• 2 pints blueberries, or any other berry
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 cup apple cider or orange juice
• 1 teaspoon vanilla extract

Topping

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 6 tablespoon unsalted butter, cold and cut into cubes
• 1/2 cup toasted oats
• 1/2 cup chopped, toasted almonds

Directions:

1. Preheat the oven to 375 degrees. Lightly butter an 8-inch square baking dish.
2. For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla. Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
3. For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can also be done by hand.) Stir in the oats and nuts.
4. Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

Homemade Yogurt

Note:

If you want thicker yogurt, try adding 2 tablespoons of powdered milk. Try it without for your first batch though as it will alter the flavor slightly.

Equipment:

• Cooler
• 4 – 1 Cup glass or plastic cover containers

Ingredients:

• 1 Quart milk, 1%, 2% or whole milk works great, results are not as good with skim
• 2 Tablespoons plain yogurt, or yogurt from your last batch

Directions:

2. Wash the containers with hot soapy water. I am sure it is better/safer to use glass containers that you can sterilize, but I am far too lazy and haven’t died yet.
3. Using a pot with a heavy bottom, warm the milk over a medium heat. You want to bring the milk to 185-195 F (85-90 C). Keep an eye on it to make sure it doesn’t boil over.
4. Let the milk cool to 122-130 F (50-55 C). If you want to cool the milk a little quicker, place the pot in cool water. I just stopped up my sink and put the pot in.
5. With the milk cooled, add the yogurt. Stir or whisk the mixture to make sure the yogurt is well distributed.
6. Fill the containers with the mixture and cover tightly.
7. Meanwhile heat a quart or two of water to 130 F (55 C). Add the water to the cooler and wait a little in order to allow the cooler to warm up. Carefully place the containers in the cooler. The water should not come over the covers…unless they are shut really well. Adjust the water accordingly.
8. Make sure the water is not above 130 F (55 C). Anything above that will kill the yogurt starter. Add some cold water if you need to adjust the temperature.
9. Close the cooler and leave it in a warm place. After 3 hours the yogurt should be ready.

Cashew Chicken

(This version is from the Post article)

Some tips: Have all the ingredients prepped before you start because the cooking goes quickly. The small amounts of visible fat in the chicken thighs will add flavor, so there’s no need to trim. Stir-frying the marinated chicken in two quick batches helps sear the meat and makes it easier to control the garlic’s subsequent turn in the wok.

Ingredients:

For the marinade:

• 2 tablespoons shao hsing wine or dry sherry
• 2 tablespoons cornstarch
• 1 tablespoon cold water
• 1 teaspoon sea salt

For the chicken:

• 1 pound 10 ounces boneless skinless chicken thighs, cut into 1-inch slices
• 1 medium cucumber (unpeeled)
• 3 tablespoons peanut oil
• 1 cup (about 5 ounces) roasted unsalted cashews
• 6 medium cloves garlic, finely chopped
• 2 tablespoons shao hsing wine or dry sherry
• 1 to 2 teaspoons sea salt
• 3/4 cup finely sliced (crosswise) scallions, white and tender green parts, for garnish

Directions:

1. Combine the marinade ingredients with the chicken in a resealable plastic food storage bag. Seal and refrigerate for at least 30 minutes or up to 1 day.
2. When ready to cook, cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Place the cucumber cut side down on a cutting board; trim off the ends and discard. Slice the remaining cucumber thinly on the diagonal and set aside.
3. Heat 2 tablespoons of the oil in a hot wok or large nonstick skillet over medium heat until it shimmers. Add half of the marinated chicken and stir-fry for 1 to 2 minutes. Use a slotted spoon to transfer to a plate. Repeat with the remaining chicken. Add the remaining tablespoon of oil to the wok, then add the nuts and garlic. Stir-fry for 30 seconds, stirring constantly, making sure the garlic does not burn. Return all the chicken to the wok and increase the heat to high. Add the wine or sherry and stir-fry for 30 seconds to 1 minute.
4. Add the salt and stir-fry for about 1 minute, until the chicken is lightly browned and just cooked through. Add the cucumber and stir-fry for 10 seconds. Divide the chicken and sauce among individual plates and sprinkle scallions over the top. Serve immediately.

Hearty Meat Lasagna

Ingredients:

Tomato-Meat Sauce

• 1 tablespoon olive oil
• 1 medium onion, chopped fine (about 1 cup)
• 6 medium garlic cloves, minced or pressed through a garlic press
• 1 pound ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup heavy cream
• 1 28 ounce can pureed tomatoes
• 1 28 ounce can diced tomatoes, drained

Ricotta, Mozzarella, and Pasta Layers

• 15 ounces ricotta cheese (whole milk or part skim, 1 3/4 cups)
• 2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
• 1/2 cup chopped fresh basil
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 12 no-boil lasagna noodles
• 1 pound whole-milk mozzarella cheese, shredded (4 cups)

Directions:

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes.
3. Increase heat to medium-high and add ground beef, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes.
4. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes.
5. Add tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
6. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
7. Smear the entire bottom of a 13 by 9-inch baking dish with 1/4 cup of the meat sauce (avoiding large chunks of meat). Place three noodles in the baking dish to create the first layer. Drop 2 or 3 tablespoons of the ricotta mixture down the center of each noodle and level/spread. Sprinkle the layer evenly with 1 cup of the shredded mozzarella cheese. Spoon 1 1/2 cups of the meat sauce evenly over the cheese.
8. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan.
9. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.