Celery soup

This celery soup was a perfect recipe to use leftover celery... and a good variation from asparagus soup.

• 1 teaspoon butter or oil
• 1 large onion
• 6-7 stalks of celery, cleaned and chopped
• About 3 medium potatoes, diced
• 4 cups water/stock
• 1 tsp celery seeds
• 1 tbsp curry powder
• Fresh herbs (I used parsley)
• Salt and pepper to taste

Sauté onion in butter/oil.  Add celery and potatoes and sauté for 5 minutes.  Add other ingredients and simmer covered until vegetables are soft, about 15 minutes.  Purée with a blender, food processor, or immersion blender.  Serve topped with cheese.

Pesto-Mozzarella Chicken

This recipe was easy, quick and good.  Below is the full recipe, but we cut our recipe in half to serve 2 people.  I used the pesto I made this summer that I have in the freezer.

4 boneless chicken breasts, fat trimmed and cut into long strips
1/2 cup basil pesto
2 oz grated mozzarella cheese

Preheat oven to 375.  Spray 9x13 baking dish with non-stick spray, then spread 1/4 cup pesto on the bottom of the dish.  Lay chicken over pesto and spread 1/4 cup more pesto on top of chicken.  Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until chicken is barely cooked through.

Remove foil, sprinkle chicken with cheese and bake another 5 minutes.

Then, turn oven to broil and broil for 5 minutes until the cheese is browned.

Serve with rice, noodles, quinoa, or couscous to soak up the pesto sauce.

Chocolate-covered pomegranate arils

I bought a pomegranate (actually Doug bought it) last week, and I used the arils for garnish on a few dishes over the weekend.  We still had a bunch left, so I made this recipe.  It couldn't be easier!

8 oz semi-sweet chocolate, chopped
1 cup pomegranate arils

Melt chocolate in a double boiler, then set aside to cool slightly.  Line a baking sheet with a silicone liner, wax paper, parchment paper, or aluminum foil.  When the chocolate is no longer hot (but still melted), stir in pomegranate arils.  Use a fork to gather small clumps and place on the lined baking sheet.  Work quickly as the arils will harden the chocolate.  Place baking sheet in the oven for 1 hour or until the candy has hardened.

Pumpkin purée

Easy, cheap, and now the freezer is stocked with 1/2 cup portions for my fall baking! Thanks, Alton Brown!

Pulled pork tacos

These are easy and delicious.

• 2 cups salsa, plus more for serving
• 2 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons cocoa powder
• kosher salt
• 2 1/2 lb boneless pork butt or shoulder, trimmed of excess fat
• 18 corn tortillas
• 1/2 cup fresh cilantro sprigs
• 3/4 cup sour cream
• 1 lime, cut in wedges
  

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Twenty minutes before serving, heat oven to 350° F.
4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

Fresh Cranberry Muffins

The great thing about cranberries is you can freeze the bag and just use what you need. I have a couple of bags stashed in the freezer, so I made these muffins last week when we had overnight company.

Fresh Cranberry Muffins

• 2 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup chopped fresh cranberries
• 2/3 cup 2% reduced-fat milk
• 1/4 cup butter or stick margarine, melted
• 1 teaspoon grated orange rind
• 1/2 teaspoon vanilla extract
• 1 large egg, lightly beaten
• Cooking spray

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.

Java Chip ice cream

This ice cream is seriously delicious. Not the healthiest (it is very thick... a frozen custard), but good for a treat.

1/2 cup sugar plus 6 tablespoons

2 cups milk

2 cups cream (I used 1/2 and 1/2)

3 tablespoons coffee beans

10 egg yolks

pinch salt

3/4 cup bittersweet or semisweet chocolate chips, coarsely chopped

Place coffee beans in a bag and gently roll over with a rolling pin until they are broken up. In a medium saucepan, heat 1/2 cup sugar, milk, cream, and coffee beans. Heat just until simmering, then remove from heat and let steep for 1 hour. After 1 hour, return to heat and bring back to just a simmer. Meanwhile, whisk egg yolks and 6 tablespoons sugar until thick and smooth. Strain 1/2 cup cream mixture and add to egg mixture and whisk until well combined. Slowly strain and add rest of cream mixture to bowl, being careful to constantly stir so you won't scramble the eggs. Return combined mixture to saucepan and heat over medium-low, constantly stirring, until thickened and steaming (don't let bubble). Add pinch of salt, strain mixture into bowl, and place in refrigerator until cool, stirring occasionally. Pour cooled custard into an ice cream maker, following manufacture instructions. A few minutes before ice cream is finished, add chopped chocolate.

Egg white cake

I had several egg whites leftover from making ice cream and wanted to try something different (normally I do meringue cookies with extra whites), so I decided to try this recipe. It was okay when it came out of the oven, but it was actually really good the next day and the 3rd day. I'll definitely make it again!

6 egg whites
1 cups plus 2 tablespoons sugar
1 cup plus 1 tablespoon all purpose flour
1 teaspoon baking powder
1 stick butter, melted, then cooled
optional- flavoring (vanilla, almond, orange extract, etc)- I mixed a tablespoon of vanilla in with the butter

Mix egg whites with hand mixer or in stand mixer until foamy, then gradually add 2 tablespoons sugar. Mix until thick. In a separate bowl, sift together sugar, flour, and baking powder. Sift into egg white bowl, folding to combine. Stir in flavored butter. Pour into greased Bundt pan and bake at 350 for 30-40 minutes. Cool slightly, then invert onto cooling rack.

Pesto Pasta Salad with Peas

Recipe from Publix.

8 oz orzo or other pasta

1/2 pesto

1/2 cup frozen peas

1 medium tomato

leftover baked salmon

shredded Parmesan cheese

Cook pasta. Combine cooked pasta and pesto. Stir in peas, tomoato, and salmon. Top with cheese.

Baked Salmon with pesto

This Publix recipe was easy and delicious!

2 6-oz salmon fillets (fresh or frozen)

ground black pepper

salt

3/4 cup pesto

If frozen, thaw fillets. Preheat oven to 400. Line a large baking sheet with foil. Place salmon (skin side down) on foil lined sheet, top with salt and pepper, then cover with foil. Bake 15-20 minutes or until fish flakes easily with fork. REmove foil and spoon pesto onto each fillet.

With leftovers, make Pesto Pasta Salad with Peas.

Eggplant penne pasta

original recipe here

2 small eggplants
dash salt
16 oz. whole wheat penne pasta
1-2 tsp olive oil
Pepper
Bunch of parsley, basil leaves and rosemary leaves
2-3 garlic cloves
1 cup crushed tomatoes
1/2 – 3/4 cup mozzarella cheese

Cube eggplant, place in colander with salt and allow to sit while you prepare the pasta. Boil pasta according to package directions. Saute garlic, herbs, and eggplant in olive oil. Add tomato and cooked pasta. Top with mozzarella cheese.

Fresh lavender-lemon ice cream

This was very good and refreshing!

2 cups milk

2 cups cream

1/2 cup fresh lavender

zest of 1-2 lemons

8 egg yolks

3/4 cup sugar

Mix cream and milk in a saucepan over medium-low heat. Steep lavender and zest in the cream mixture for 20 minutes. Whisk together yolks and sugar in a bowl. Add one cup of strained cream mixture and mix well. Add the rest of the strained cream mixture and return to pot for 4 minutes, stirring occasionally. Place in the refrigerator to cool completely, then pour into an ice cream maker and follow manufacturer's instructions. Serve with a sprig of fresh lavender or lemon slice.

Peanut butter and banana smoothie

1 banana

2 tablespoons peanut butter

1/2 cup milk

handful of spinach

handful of ice cubes

Pulse in blender until ice cubes are crushed, then puree until smooth!

Peach Sorbet

Delicious.

2 lbs fresh peaches

1 cup sugar

1 cup water

juice of one lemon

Peel, pit, and purée peaches; refrigerate until cool.

Mix water and sugar in saucepan over medium heat until sugar dissolves; refrigerate simple syrup until cool.

Combine cold peach purée, lemon juice, and simple syrup. Transfer to ice cream maker and follow instructions.

Peach Salsa

Yesterday we passed a produce stand where I bought 23 fresh peaches for $4! This was the first recipe we made:

4 medium peaches, peeled, pitted

2 large tomatoes, cut in wedges and seeded

1/2 sweet onion, cut in wedges

1/2 cup fresh cilantro leaves

2 garlic cloves, peeled and crushed

2 cans (4 oz each) chopped green chiles

4 teaspoons cider vinegar

1 teaspoon lime juice

1/4 teaspoon black pepper

Combine ingredients in food processor and pulse until desired consistency is reached. Serve with tortilla chips or over fish, pork, chicken, etc.

Overnight oatmeal

This is a great breakfast dish! We had it several mornings last week with assorted berries, mangos, peaches, nectarines... every combination was good. I ended up not adding the vanilla or lemon zest everyday, but we did stir in honey for a little added sweetness.

serves 2:

1 cup rolled oats

1 cup milk (for skim milk, I found it was better to use only 3/4 cup so it wasn't too runny)

1/2 teaspoon lemon zest

1/4 teaspoon vanilla

2 tablespoons chopped nuts (pecans, almonds, walnuts)

1 peach, mango, nectarine, plum, or apricot, pitted and sliced

1 tablespoon honey

Combine oats, milk, zest, and vanilla in a glass measuring cup or bowl. Cover and refrigerate overnight. In the morning serve with fruit, nuts, and honey.

Almond-basil pesto

I had a bounty of basil that I wanted to use while it is at its peak, so I made a big batch of pesto based on this recipe. I had some extra spinach, so I tossed that in there, too. I made mine cheese-free.

3 cups basil leaves

1/2 cup slivered unsalted almonds, toasted

3 cloves garlic, roughly chopped

1/2 cup olive oil

1/2 teaspoon salt

juice of 1/2 lemon

Combine ingredients in food processor, pulsing until chopped, then processed until smooth. Refrigerate for up to 3 days or freeze in an ice cube tray until just frozen, then transfer pesto cubes to a freezer bag.

Lemon cheesecake ball

I found this recipe on Pinterest and made it last night. It was very tasty! I cut the recipe in half and it was more than enough for 5 people.

10 oz cream cheese

2 1/2 tablespoons sugar

zest of 1 lemon

4 teaspoons freshly squeezed lemon juice

3 graham crackers

Mix cream cheese, sugar, zest, and juice with an electric mixer until blended. Transfer to plastic wrap, form into a ball, and place in the refrigerator for at least 3 hours. After 3 hours, remold back into a ball and refrigerate until nearly ready to use. Before serving, crush graham crackers on a plate and roll the ball in the crumbs. Serve with crackers, cookies, fruit, etc.

Apple-cranberry tuna salad

This recipe turned out great.

1 Fuji apple, diced

1 Tbsp lemon juice

1/3 cup dried cranberries

1 stalk celery, diced

2 tablespoons fresh (or 2 teaspoons dried) dill

2 cans/ packets white tuna in water

1/2 cup mayonnaise

In mixing bowl, combine apples and lemon juice. Add cranberries, celery, and dill. In a separate bowl, break up tuna with a fork. Add tuna and mayo to the apple mixture. Serve over a salad or on a sandwich.

Mango-lime sorbet

This is great, and although it contains sugar, it doesn't have any cream... so that makes it healthy, right??

3/4 cup water

3/4 cup sugar

1 lime- need zest and juice

4-5 mangoes, peeled, seeded, chopped

Mix water, sugar, and zest of lime in a small sauce pan. Stir over heat until sugar dissolves. Transfer this simple syrup to the fridge while you chop the mangoes. Place chopped mangoes in food processor and cover with lime juice and simple syrup. Pulse and process until smooth. Place puréed mixture in refrigerator until cool (at least 3 hours).

Transfer mixture to ice cream maker and follow manufacturer's instructions.

PB-chocolate-banana ice cream

This is not only EASY, but HEALTHY! No added cream or sugar! And if you were going to be reeeeally healthy, you could make it plain banana. Or, if you wanted to dress it up more, you could add chopped nuts, chocolate chips, sub other fruits for the pb/choc, honey, etc.

4 bananas, peeled, cut into 1/2" slices

2 tablespoons cocoa

2 tablespoons peanut butter (I am a big pb fan, so I added 3 Tbsp)

Freeze banana slices for 1-2 hours. I used a baking sheet lined with a silicone mat for easy removal... you could also use parchment paper, wax paper, aluminum foil, etc.

Place bananas in food processor and pulse for several minutes, frequently scraping down sides. Once bananas are smooth, add peanut butter and chocolate and continue to process until smooth and blended. For soft-serve, dish immediately. For traditional ice cream, place in freezer-safe container in freezer.

Mexican Layered Pie

original recipe here: http://allrecipes.com/Recipe/mexican-bean-pie/Detail.aspx

Ingredients:
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can refried beans
½ cup salsa, plus extra for serving
1 (2 ounce) can sliced black olives
1/2 (15.25 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1 tablespoon chili powder
ground black pepper to taste
5 (10 inch) whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream (optional, for serving)
cilantro (optional, for serving)

Prepare to freeze:

• Lightly grease a 10 inch round cake pan or springform pan.
• In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, salsa, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes.
• Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese.

Prepare to serve:
Thaw in refrigerator. Bake 20 minutes at 350. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.

Crême Fraîche

Many French recipes call for crême fraîche, but it can be expensive in the U.S. Here's a recipe from Cuisine At Home.

Mix 1 cup heavy cream, 1/4 cup buttermilk, and 1 tablespoon lemon juice. Cover and let sit at room temperature 6-8 hours, then refrigerate. Use when thick.

Lemon Snap Peas

This was a good, easy side.

2 Tablespoons unsalted butter

1 lab sugar snap peas, trimmed

1 teaspoon lemon zest, grated

1 teaspoon chopped fresh thyme

salt and pepper to taste

Melt butter in skillet over medium-high heat. Add peas; sauté 2 minutes, stirring constantly. Add remaining ingredients and cook an additional minute or until peas are crisp-tender.

Parmesan tilapia

This was so easy, and very good. I served it with a side of rice and green beans.

• 2 tablespoons Parmesan cheese
• 1 tablespoon butter, softened
• 2-1/4 teaspoons mayonnaise
• 2 tablespoons dried bread crumbs
• 1/4 teaspoon fresh basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon lemon pepper
• 1/8 teaspoon celery salt
• 1/8 teaspoon paprika
• 1/2 pound tilapia fillets
• 
  

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and other ingredients (except tilapia). Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Cherry Chocolate Heart-Smart cookies

These cookies are delicious- you wouldn't even know they are healthier than other choc cookies.

ingredients:
1 1/2 ounces all-purpose flour (about 1/3 cup)
1 1/2 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
Cooking spray

Preheat oven to 350°.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Easy roasted corn on the cob

This could NOT be easier!

Preheat oven to 350. Take fresh ears of corn and place them directly on the oven rack in their husks*. Roast for 30 minutes, then peel back husks and eat!

*if corn is several days old, soak for a few minutes in water before placing in water so that it won't dry out

Chickpea Sliders

This week I volunteered at a "Flexitarian" class at Whole Foods. We made these Chickpea Sliders and they were delicious!

2 teaspoons canola oil, divided

3 green onions, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1 cup finely diced sweet red or green pepper

1/2 tomato, chopped

1 19-oz can chickpeas, rinsed and drained

1/3 cup dry breadcrumbs

2 tablespoons cilantro or parsley, chopped

8 mini buns

In nonstick skillet, heat 1 teaspoon oil over medium heat and cook onions, garlic, oregano and chili powder, stirring for 2 minutes. Add red pepper and tomato. Cook for bout 3 minutes or until pepper is tender and liquid is evaporated.

In food processor, mix pepper mixture with chickpeas; transfer to bowl. Stir in breadcrumbs, parsley/cilantro, salt and pepper (to taste) until well combined. Pressing firmly, shape into 9 portions and pat into 2" rounds. In nonstick skillet, heat oil over medium heat and cook burgers for 4 minutes on each side or until heated through. Serve on buns with chutney or condiments.

Crock Pot Ham

I made this ham for Easter (yesterday). It turned out really well! I combined several different recipes, including this one, this one, and this one.

6.6 lb fully cooked semi-boneless ham

20 whole cloves

3/4 cup orange marmalade

2 teaspoons Dijon mustard

1/2 cup brown sugar

1 cup pineapple juice (I reserved the juice from the cans I used to make pineapple casserole)

Place cloves all over ham. Mix marmalade, mustard and sugar, and spread all over ham. Place ham in slow cooker with pineapple juice. Cook on low for 6 hours.

Remove ham from pot and place on side on cutting board; let rest 10-20 minutes, then hold with meat fork and slice with carving knife or electric knife. Serve with extra juices from crock pot (you might want to thicken it by cooking it on the stove with some cornstarch/ other thickener while the meat sits)

Sweet and tangy slaw

We made this tonight- liked the taste, but it made too much dressing. Next time I will cut the dressing in half, as below.

1 cabbage, finely shredded

1 medium red onion, thinly sliced

dressing:

1/2 cup sugar

1/2 cup vinegar

1/2 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon Dijon mustard

1/3 cup canola oil

Combine cabbage and onion in large bowl. In small saucepan, combine dressing ingredients and bring to a boil. Pour dressing over cabbage/onions and toss to combine. Refrigerate.

Zesty Broccoli Soup

This recipe turned out well. We omitted the milk and just stirred a dollop of sour cream into our individual bowls.

	6 cup(s) reduced-sodium chicken broth
	1 1/4 pound(s) broccoli, crowns, cut into florets (6 cups)
	3 large uncooked potato(es), all-purpose variety (about 1 pound), peeled and cubed
	1 medium onion(s), chopped
	1 stalk(s) (medium) celery, chopped
	1/2 tsp table salt
	1 cup(s) fat-free skim milk
	1/8 tsp hot pepper sauce, 2 drop

• Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes.
  
  
• Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.

Greek Turkey Burgers

We made these at our last Freezer Meals cooking night. They are a favorite at my friend, Denise's house. Doug was a little skeptical of the non-beef burger, but he really liked them!

• 1 large egg white
• 1 cup chopped red onion
• 3/4 cup chopped fresh mint
• 1/2 cup dry breadcrumbs
• 1/3 cup (about 1 1/2 ounces) crumbled feta cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried dill
• 1 pound ground turkey
• Cooking spray
• 4 (1 1/2-ounce) hamburger buns, split
• 1 (7-ounce) bottle roasted red bell peppers, drained and cut into 1-inch strips

Place egg white in a large bowl; lightly beat with a whisk. Add onion and next 6 ingredients (through turkey); stir well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.

Place patties on bottom halves of hamburger buns. Divide peppers evenly among burgers; cover with top halves of buns.

Note: To freeze extra servings, wrap each uncooked patty individually first in plastic wrap and then in heavy-duty aluminum foil. Freeze for up to 2 months. To serve, thaw patties completely in refrigerator, and then cook and serve as directed.

No-bake cookies

Why have I never made these before???

This has been one of my favorite treats for a long time. Our 2nd mom in Winston-Salem, Mrs. Branch, used to make them and hide them... with 5 kids in their house (and 2 "adopted" girls from down the road), they never stayed hidden for long. Leslie would also make them for special occasions. Yum.

Well today I finally made them. They are so DANGEROUS because they are made with all pantry staples and they are very quick and easy. Uh oh!

No Bake Cookies

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Turkey Joes

We made these a couple weeks ago and they turned out really well. Doug and I were both skeptical of what the texture would be like, but they were great.

Turkey Joes (from Weight Watchers)

1 lb uncooked ground turkey

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 onion, chopped

1/8 teaspoon cayenne pepper

1 cup tangy barbecue sauce

4 mixed grain hamburger rolls

Brown turkey in nonstick skillet for about 8-10 minutes. Drain liquid and add peppers and onions and cook until tender, about 3 minutes. Add BBQ sauce and cayenne pepper and stir frequently until heated through, about 2 minutes. Serve on buns.

Linguini with Asparagus and Pine Nuts

We made this Real Simple recipe and it turned out really well. We substituted slivered almonds for the pine nuts because we already had almonds at home. I thought it made a lot more than 4 servings, so I've cut the recipe in half below:

6 oz linguini

1/8 cup olive oil

1/8 cup pine nuts

2 garlic cloves, sliced

1 lb asparagus, trimmed and cut into 1" pieces

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup shaved Parmesan

Cook pasta according to package directions. Drain and return to pot.

Meanwhile, heat oil in medium skillet over medium heat. Add pine nuts and garlic and cook, stirring frequently, until golden, 1-2 minutes. Add asparagus and cook, tossing occasionally, until just tender, 2-3 minutes. Add asparagus to pasta along with salt and pepper. Toss to combine. Sprinkle with Parmesan just before serving.

Butternut Cream Soup

This recipe from Pamela was delicious!

BUTTERNUT CREAM SOUP

3 green onions, white portion sliced

1 garlic clove, minced

2 T. butter

1 butternut squash, peeled & cut up

4 cups chicken broth

1/4 t. ground ginger

ground pepper

1-1/2 t. dried parsley

1/2 to 1 cup creme fraiche or whipping cream

croutons (optional)

Saute onions & garlic in butter in a large pan. Add squash, broth & ginger, some pepper & dried parsley; simmer until squash is done (about 15-20 min). Puree with an immersion blender. Right before serving, reheat until simmering; turn off fire and add cream. Serve with croutons if desired. Serves 8.

Apple Cheddar Quesadillas

These were great. Perfect for a snack, appetizer, light supper... yum.

1 1/2 cup shredded sharp cheddar cheese

6 large whole wheat tortillas

1 or 2 Granny Smith apples, cored and thinly sliced

Sprinkle cheese over 1/2 of each tortilla. Arrange apple slices on top of cheese then sprinkle more cheese. Fold tortilla in half. Cook in nonstick skillet over medium heat for 2 minutes each side. Repeat with other tortillas. Serve warm.

Dressed up (store bought) ravioli

This Real Simple recipe was fast and delicious. It starts with a package of cheese ravioli- easy!

Cheese ravioli with toasted walnuts

serves 4

14-16 oz package cheese ravioli (frozen or refrigerated)

1/3 cup olive oil

1 clove garlic, sliced

1 cup walnuts, roughly chopped

2 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup fresh flat-leaf parsley, chopped

1/4 cup grated Parmesan

Cook the ravioli according to package directions. Drain, reserving 3 tablespoons cooking water. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring until the nuts are lighly toasted and fragrant, about 5 minutes. Stir in teh lemon juice, salt, pepper, parsley, and reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with Parmesan.

Bouf à l'ancienne

This recipe is from Pamela. I made it about 5 years ago and had lost the recipe, but I remember it being very yummy. I just got the recipe from her again and made it last night. Delicious.

2 lbs beef (I used stew beef), cut into smaller chunks, if needed

2 cups WHITE wine

2 tablespoons oil

3 shallots, peeled and cut in 2

6 carrots, cut in rounds

1 bay leaf

1 tablespoon dried parsley

1 teaspoon dried thyme

1 can diced tomatoes

salt and pepper

1 teaspoon sugar

1 small can sliced mushrooms

The night before, combine everything but tomatoes and mushrooms in a large glass bowl. Cover and let marinate in the refrigerator for at least 12 hours. Turn pieces several times.

The next day, place beef mixture in a Dutch oven, add tomatoes, salt, pepper, and sugar, and simmer for 2 hours. Add the mushrooms and simmer another 30 minutes.

Remove bay leaf and serve with diced steamed potatoes (steam the potatoes while the mushrooms are simmering).

Apricot Bars

These were absolutely delicious. And so easy. Yum.

1 1/2 cup flour

1 1/2 cup rolled oats

1 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 3/4 stick salted butter, cut into pieces, plus more for greasing dish

1 10-12 oz jar apricot preserves

Grease a 8" square baking dish with butter. Mix everything but the apricot preserves in a large bowl until mixture is combined and crumbly. Press one half of the mixture into the prepared dish. Spread with 10-12 oz apricot preserves. Sprinkle second half of mixture on top and pat lightly. Bake at 350 for 30-40 minutes or until light brown. Let cool completely, then cut into squares.

Tapas plate with marinated chickpeas

This was a great and quick meal!

Serves 4

1 recipe marinated chickpeas

1/2 lb Manchego cheese, sliced

1/4 lb thinly sliced Serrano ham or prosciutto

1/2 cup mixed olives

1/2 small loaf country bread

Serve room temperature.

Marinated Chickpeas

This recipe is part of a tapas plate, but would also be great as an appetizer with slices of bread, crackers, etc.

15-oz can chickpeas, rinsed

1/2 cup raisins

1/4 cup chopped roasted red peppers

2 scallions, sliced

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons olive oil

2/3 teaspoon salt

1/4 teaspoon pepper

In a medium bowl, combine all ingredients. Serve at room temperature.

Sweet Potato Soup

We liked the flavor of this soup, but I think I'll add more sweet potato next time to make it a little thicker.

Serves 6

3/4 cup plain yogurt, divided (could also use sour cream)
1 Tablespoon canola oil
1/2 large sweet onion, sliced
1 teaspoon ground cumin
2 sweet potatoes, peeled and cubed (more for a thicker soup)
3 cups chicken broth
1 tablespoon chopped parsley or cilantro
1/4 cup toasted pumpkin seeds

Heat oil in a soup pot. Add onions and cumin and sauté 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes. Puree soup with 1/2 cup yogurt and parsley/cilantro. Serve with a dollop of remaining yogurt and sprinkle of pumpkin seeds.

Chocolate Chip Cookies

We bought a new 1/2 sheet pan last weekend (ours was peeling apart- gross!). So, we used a Williams-Sonoma gift card and got a nice one. It came with a recipe that Doug was eager for me to make. So, today, (snow day #5), I made these chocolate chip cookies... I "tested" a few- very good.

2 1/2 cup all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 sticks unsalted butter

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

12 oz semisweet chocolate chips

Assemble all ingredients, allow to come to room temperature. Preheat oven to 350. Line 1/2 sheet pan with parchment paper or silicone liner. Sift together flour, baking soda and salt; set aside. In electric mixer bowl, beat butter on medium-low until smooth, about 30 seconds. Add sugars and increase speed to medium. Beat about 1 minute, stopping once to scrape sides. Add eggs one at a time, beating well after each addition. Beat in vanilla, and stop again to scrape sides. Reduce speed to low and gradually add in flour mixture. Beat until just combined. Stir in chocolate chips.

Drop the dough by rounded tablespoons onto the prepared pan, spacing them about 2" apart. Bake until golden brown, 10-14 minutes. Transfer the pan to a cooling rack and let the cookies cool on the pan for 5 minutes, then transfer to the rack and let cool completely. Makes 3 dozen cookies.

Rosemary garlic strip steak

This was easy and turned out great.

Serves 4

1 1/2- 2 lbs strip steak

6 cloves garlic, thinly sliced

2 tablespoons fresh rosemary

2 tablespoons olive oil

kosher salt, fresh ground pepper

a few tablespoons white or red wine for deglazing, optional

In a shallow dish (I used a pie pan), combine the garlic, rosemary, and oil. Add the steaks and turn to coat. Let marinate, turning once for at least 30 minutes (or up to a day in the refrigerator)*.

Heat a large skillet over medium heat. Remove the steaks from the marinade (reserve the marinade) and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook 5-7 minutes each side. Let rest at least 5 minutes.

Wipe out skillet and return to medium heat. Add the reserved marinade and cook, stirring occasionally until garlic is golden, 2-3 minutes. (I used a little wine to deglaze the pan, as well).

Slice steak, spoon sauce over, and serve.

*The marinade can be prepared and frozen with the steaks for up to 3 months. To cook, thaw the steaks overnight in the refrigerator, and follow recipe instructions, adding 1 tablespoon of olive to skillet when browning the garlic and rosemary.

Feta and Spinach Tart

I made this last night... I improvised quite a bit- we were snowed in, so I used what we had! The original recipe is for individual tartlets, but I made one large tart instead.

1 pie crust (refrigerated or homemade)

10oz package frozen chopped spinach

2 tablespoons butter

salt and pepper

2/3 cup heavy cream

3 egg yolks

4 1/2 oz feta cheese

1/3 cup pine nuts (I used slivered almonds... I think walnuts would also be good)

Grease a loose bottom tart pan. Roll out pie crust and place in pan, trimming edges. Place in fridge to chill for 30 minutes. Preheat oven to 400. Prick with fork and bake tart shell for 10 minutes. Meanwhile, prepare the filling. Thaw the spinach, draining water. Melt butter in skilletm add spinach, and cook gently to evaporate remaining liquid. Season well with salt and pepper. Turn off heat and stir in cream and egg yolks. Crumble feta and place in bottom of tart pan. Spread spinach mixture on top. Bake about 10 minutes. Add nuts and bake for an additional 5 minutes.

Apple-pear-frangipane galette

I had some leftover frangipane from making a galette des rois last weekend, so I combined a few recipes and came up with this.

1 apple and 1 pear, sliced

3 tablespoons brown sugar

1 refrigerated (or homemade) pie crust

frangipane (about 1/3 cup)

1 egg

1 tablespoon water

raw sugar

whipped cream, for serving

Combine fruit and sugar in bowl, allow to sit while you prepare the rest of the recipe. Roll pie crust out onto a piece of parchment paper or silicone liner for baking pan. Spread frangipane in the center, leaving several inch border around crust. Pour fruit on top of frangipane. Fold pie crust over the outside fruit. Mix together egg and water and brush on pie crust. Sprinkle with raw sugar. Bake at 350 for 35-40 minutes or until pie crust has browned. Remove from oven and allow to sit at least 5 minutes before serving. Serve warm with a dollop of whipped cream.

Easy chicken noodle soup

We made this easy recipe tonight... made a few adjustments based on what we had. It turned out to be very good! And only took about 30 minutes.

6 cups chicken broth

3 carrots, chopped

3 stalks celery, chopped

1 onion, chopped

1 lb boneless chicken thighs, cut into 1/2" pieces (we used breasts instead)

1 cup pasta (we used farfalle)

salt and pepper

dill weed (optional)

Bring 6 cups chicken broth to a boil. Add vegetables and simmer 15 minutes. Add chicken and cook 5 minutes (or until done). Add pasta for remaining 10-12 minutes. Season with salt, pepper, and dill weed. Voilà!

Sweet and sour chicken

We made this recipe last night and it turned out really well.

Makes 4 servings:

enough rice for 4 people

1 tablespoon olive oil

1 tablespoon minced garlic

1 teaspoon minced ginger (or 1/2 teaspoon ground ginger)

1/4 teaspoon crushed red pepper

1 1/2 lbs boneless skinless chicken breasts, cut into 1/2" pieces

3/4 cup chopped onion

1/2 cup chopped celery

1/2 cup red or green bell pepper

1 can pineapple chunks in juice (you will need 1 cup pineapple and 1/2 cup juice)

1/3 cup soy sauce

2 tablespoons or chicken broth

1 1/2 tablespoon corn starch

2 tablespoons brown sugar

1/4 cup dry roasted cashews (or peanuts)

Prepare rice according to package directions.

While rice is cooking, prepare sweet and sour chicken: place olive oil in large non-stick skillet over medium-high heat. Add garlic, ginger, crushed red pepper, and chicken. Saute until chicken is no longer pink, about 5 minutes. Remove chicken mixture from pan. Add onion, celery, and bell pepper. Saute about 4 minutes. Add pineapple and cook for about 30 seconds. Return chicken to pan. Combine pineapple juice, soy sauce, chicken broth, cornstarch and brown sugar in a bowl, whisking until combined well. Pour sauce into pan and bring to a boil. Cook 1 more minute. Turn off heat, sprinkle with nuts, and serve with rice.

Galette des Rois

On Epiphany (January 6th), the French eat a Galette des Rois (kings' cake- but more like a pastry than a cake) with a bean hidden inside to symbolize the wise men finding baby Jesus. Whoever finds the bean becomes king for the day and must host the party next year. I have made this recipe several times. I omit a few steps to make it easier. It is really delicious and you can even make mini-galettes as breakfast pastries.

This recipe is for 2 galettes:

2 boxes (4 sheets) puff pastry

Frangipane cream:

1 cup butter, softened (not melted!)

1 cup blanched almonds, ground (use food processor or clean coffee grinder)

4 tablespoons flour

3 eggs

3/4 cup sugar

1 teaspoon almond extract

pinch salt

egg wash:

1 egg

1 tablespoon water

powdered sugar

bean or nut

Thaw puff pastry sheets on counter. While thawing, use an electric mixer to combine frangipane ingredients. Unfold one puff pastry onto a silicone baking mat or parchment paper lined baking sheet. Mix together egg and water and spread 1" around outside of puff pastry. Place 1/2 frangipane filling into middle of pastry. Place 2nd pastry sheet on top and press around edges to seal. Use fork tines to seal outside, then use knife to lightly score pastry to decorate, making sure not to puncture. Spread egg wash all over top, avoiding 1" border. Bake at 450 for 15 minutes, then reduce temperature to 350 for an additional 30 minutes. Sprinkle with powdered sugar for last 5 minutes.

When ready to serve, cut into pieces and hide bean/nut into one serving.

I made a few individual pastries too:

Puff pastry brie

This could not be any easier, but the result is DELICIOUS!

1 sheet puff pastry

1 8 oz round brie

1 egg

1 tablespoon water

Take puff pastry out of freezer and thaw on counter for about 30 minutes.

Preheat oven to 400. Place brie round in middle of pastry and wrap up, trimming excess pastry. Place wrapped brie seam side down on a cookie sheet. Whisk together water and egg and brush on pastry. Decorate with pastry trimmings and brush again with egg wash. Bake for 25 minutes or until pastry is golden. Let sit 20 minutes before serving (otherwise it will be too gooey)

Vin Chaud

This is served at all the Christmas markets in France at this time of year. We found this particular recipe on this expat's cooking blog.

1 bottle red wine

2 cups water

1/2 cup sugar

4 cinnamon sticks

2 whole cloves

1 lemon, sliced

zest of one orange

Bring wine, water, sugar, and spices to a simmer over low heat. Add zest and lemon slices. Serve warm.