VP Recipes

Apple Crisp#Desserts

7-8	apples, peeled, cored and sliced (tart apples preferred):
½ cup	raisins, optional
4 tsps	lemon juice
½ tsp	vanilla
1 cup	brown sugar
1 tsp	cinnamon (half on apples, half in topping)
¼ tsp	nutmeg
6 Tbs	flax
1 cup	rolled oats
6 Tbs	butter, room temperature

Preheat oven to 375°. In a mixing bowl, combine apples, raisins, lemon juice, and vanilla. Toss to combine.
Layer sliced apples in a 9 x 12' (or approximately the same size) baking pan
Combine brown sugar, cinnamon, nutmeg, flax, and oatmeal in a bowl
Cut in the butter
Sprinkle sugar mixture over apples
Bake 45 minutes or until topping looks crunchy and apples are tender
Serve with whipped cream or vanilla ice cream

Yield: Serves 8

Apple Glazed Pork Chops#Mains #Favorite #Seaside

1 Tbs	olive oil
2	pork chops 1 inch thick
¼ cup	apple cider vinegar
1 tsp	sugar
½ tsp	soy sauce
1	apple, sliced
1	pearl onion, thinly sliced

Brown the pork chops in the oil
Stir vinegar, sugar, and soy sauce together
Pour sauce over browned chops
Place onion and apple slices on chops
Cover tightly and simmer on low for 45 minutes or until pan is almost dry
Serve over rice or egg noodles

Apple Oatmeal Crisp#Desserts


Topping/Crust
1 cup	flour
⅓ tsp	salt
½ tsp	soda
¼ cup	brown sugar
1 Tbs	sugar
1 cup	oatmeal
1 stick	butter ( reserve 1 Tbs for dotting top)
6 Tbs	flax

Filling
2½ cup	apples
½ cup	Ocean Spray Craisins
1 Tbs	sugar
¼ cup	sugar
2 Tbs	lemon juice
1 Tbs	butter
1 tsp	cinnamon
⅛ tsp	nutmeg

Mix topping/crust ingredients together with a pie cutter until crumbly
Pat ½ of this mixture in greased square (9 x 9 inch) pan as a crust
Mix filling ingredients together and cover evenly over crust
Top with remaining topping/crust mixture and pat smooth
Bake for 45 minutes at 350°

Arabic Lentil Soup#Soups #Vegan

80g	celery, chopped
120g	carrots, julienned
300g	lentils
1.5l	vegetable bouillon, such as Better Than Bouillon
100g	onion, sliced
250g	potato, cubed
1g	white pepper
2g	cumin
40g	corn oil
12g	salt

Rinse and drain lentils
Saute onion, celery, potatoes and carrots for three minutes
Add lentils and stir for five minutes
Add salt, pepper and cumin and stir for a minute
Add bouillon and bring to a boil
Simmer on reduced heat for 35 minutes
Blend lentils with immersion blender

Artichoke Frittata#Mains

8	eggs
½ cup	whipping cream
½ tsp	salt
½ tsp	pepper
12 oz	Marinated Artichoke Hearts, drained and patted dry
1 Tbs	butter
½ cup	shallots, sliced
8	jalapeno slices, pickled
3 oz	cream cheese
8 oz	fontina or other melty cheese

Drain the artichokes, then pat them dry with a paper towel. Roughly chop them and set aside.
Slice the shallots into small rings or half circles, depending on their size, and grate the cheese.
Preheat your oven to 450 F.
Whisk together the eggs, heavy whipping cream, salt, and pepper in a medium size bowl. Stir in the artichokes and set aside.
Melt the butter in a large, oven-proof skillet over medium-high heat.
Add the shallots and cook, stirring often, for 2-3 minutes.
Stir in the eggs and ¾ths of the fontina cheese.
Allow the frittata to cook, undisturbed, until the edges begin to set, but the center is still jiggly when shaken gently. This will take 2-4 minutes depending on the size of your pan.
Top the frittata with the remaining fontina cheese and transfer it to the oven.
Bake until the frittata is set and lightly brown on top, about 5-10 minutes depending on the size of your pan.
If your frittata sets before it browns, you can turn on the broiler for a few minutes, keeping a very close eye on it, to lightly brown it.
Slice as you would a pie and serve!

Source https://deliciouslittlebites.com/artichoke-frittata/

Artichokes#Sides #Favorite #Instant Pot #Seaside

2-4	artichokes
2 Tbs	red wine vinegar
1 cup	water
2 sprigs	rosemary

Cut the stems and ends of the artichokes and rinse
Place steamer in the bottom of instant pot
Pour in vinegar, rosemary, and water
Set steam to pressure cook mode
Pressure cook high for 20 minutes
Let pressure release naturally before opening

Asian Vinaigrette#Sauces

6 Tbs	lime juice
3 tsp	fish sauce
3 Tbs	peanut butter
3 tsp	sugar
2 Tbl	ginger,grated
4 tsp	soy sauce, low-sodium
4 tsp	sesame oil, dark

Combine all ingredients, whisking until smooth

Banana Pancakes with Flax#Breakfast #Favorite

2 ea	bananas
2 tsp	nutmeg
2 tsp	sugar or sugar substitute packets
½ cup	egg whites (equiv. 2 eggs)
1 cup	milk, preferably sour (or add Tbs of distilled vinegar)
⅓ cup	water
½ cup	flax seed e.g. FlaxUSA
1½ cup	Bisquik
¼ cup	pecans, chopped
½ cup	blueberries, optional

Mash bananas
Add nutmeg and sugar to bananas
Mix in milk, water and egg whites
Add remaining dry ingredients
Don't stir too much, add water until batter is not too thick
Put on griddle on medium heat sprayed with Pam
Add blueberries on the side or in the pan

Beef Pho#Soups

4 cups	water
6 oz	boneless beef, semi-thawed
2 cups	water
4 oz	rice stick noodles, small
1 Tbs	beef broth, such as Better Than Bouillon Beef
2 Tbs	pho flavor paste
¼ cup	mint leaves
¼ cup	Thai basil
¼ cup	cilantro
1 cup	bean sprouts
1	lime, sectioned

Filter 6 cups water
Pick mint
Boil 2 cups water in separate pot, and soak noodles
Heat 4 cups water in main pot
Add Pho flavor paste, Better Than bouillon, and mint leaves to hot water in main pot
Heat main pot to full boil, stirring to dissolve broth ingredients
Slice beef thin and set aside
Prepare basil, cilantro, lime, and sprouts and arrange on plate
Divide noodles into serving bowls
Divide beef slices onto noodles, spreading pieces flat
Pour boiling broth over beef and noodles, and serve
Garnish individual bowls with cilantro, etc. as desired
Optionally add a dash of sriracha for heat

Serves 2

Beef Stew#Soups #Favorite

1 lb	boneless chuck
2 Tbs	olive oil
8 cups	hot water
⅛ tsp	liquid smoke
1 tsp	marjoram
1 tsp	thyme
1 tsp	beef broth, such as Better Than Bouillon Beef
½ cup	red wine
2 ea	bay leaf
½ tsp	salt
⅛ tsp	pepper
2	potatoes, large
1	turnip, medium
6	celery stalks
4 ea	carrot, large
1	onion, large
1 can	tomatoes, diced
2 cans	green beans
2 Tbs	flour
½ cup	cold water

Chop and brown beef in olive oil
Cover with water, add wine, add spices, and stew until meat is tender, 2 hours
Stir in potatoes, turnip, celery, carrots, onion and stew until potatoes are tender
Add canned vegetables, draining cans or not as liquid is needed
Shake flour in water, and stir in gradually
Cook uncovered 10 minutes
Cook covered for 10 minutes

Beef Tagine With Butternut Squash#Mains

2 tsp	paprika
1 tsp	cinnamon
¾ tsp	salt
½ tsp	ground ginger
½ tsp	crushed red pepper
¼ tsp	black pepper
1 lb	beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 Tbs	olive oil
4	shallots, quartered
½ cup	fat-free, lower-sodium chicken broth
1 can	diced tomatoes, undrained
3 cups	cubed peeled butternut squash (about 1 lb)
¼ cup	cilantro, chopped

Combine first 6 ingredients in a medium bowl
Add beef toss well to coat
Heat oil in a Dutch oven over medium-high heat
Add beef and shallots cook 4 minutes or until browned, stirring occasionally
Stir in broth and tomatoes
Bring to a boil
Cook 5 minutes
Add squash, cover, reduce heat, and simmer 15 minutes or until squash is tender
Sprinkle with cilantro

Better Brussel Sprouts#Sides

12 oz	brussel sprouts
1 Tbs	olive oil
½ cup	vegetable broth
1 Tbs	ginger paste
½ lime	lime juice

Cut the ends of the sprouts, remove out leaves, and slice in half
Saute sprouts, cut side down in olive oil, until browned
Pour in broth and ginger paste, cover and cook on medium heat for five minutes
Uncover, and continue cooking over medium heat until broth is cooked away
Juice lime half over sprouts and serve

Source: Andrew

Black Bean Burgers#Mains

1 lb	black beans, pressure cooked for 15 minutes
6 oz	dried mushrooms, chopped fine
8 oz	crushed simply naked pita chips
2 tsp	cumin
2 tsp	chili powder
2 Tbs	avocado oil
1 cube	beef broth, such as NotBeef

Dissolve broth cube in water
Drain canned beans and set bean water aside
Crush pita chips with potato masher
Put cumin and chili powder, bouillon into avocado oil and whip
Chop the mushrooms fine
Combine ingredients in large bowl, using your hands to partially crush the beans
Make 4 oz balls and flatten onto wax paper on paper plates
Refrigerate burgers for an hour before frying in skillet with avocado oil

Bloody Mary#Cocktails

½	lemon, squeezed
4	ice cubes
2 oz	vodka
4 oz	tomato juice
1 tsp	horseradish
4 dashes	Tabasco
4 dashes	worcestershire sauce
¼ tsp	celery seed
1	green olive
1	celery stick
-	black pepper

Slice and juice lemon
Slice lime wedge
Put ingredients into a tall glass in the order listed

Broccoli Cheddar Soup With Cheesy Croutons#Soups #Favorite #New

4 Tbs	Earth Balance
1	onion
1	leek
3	green onions
½ tsp	red pepper flakes
2	broccoli heads, large
2	medium potatoes, peeled and cubed
2½ cups	almond milk
2½ cups	Not-Chickn boullion
1 cup	cheddar shreds
½ cup	non-dairy yogurt
¼ tsp	pepper
4	thick slices of rustic bread

Chop or food process onions and leek
Saute onions and leeks spinkled with red pepper flakes in butter for 8 minutes
Chop broccoli stems from crowns, and chop stems into ½ chunks
Chop half of broccoli crowns into large pieces for boiling
Peel and cut potatoes into ½" cubes
Slowly stir in milk and bouillion, and bring to a boil
Add broccoli stems and potatoes and simmer 8 minutes
While soup is simmering, cut remaining half of broccoli crown into small florets
When potatoes are soft, add larger broccoli crown pieces and simmer 5 minutes more
Use immersion blender to liquify potatoes & broccoli
Add other smaller florets and simmer until small florets are tender
While simmering, grate cheese and place in small bowl on the table
While simmering, slice half of the bread into large croutons
Stir in yogurt and float croutons
Serve in bowls with cheese on top and bread on the side

Broccoli Mushroom Frittata#Breakfast #Favorite #Seaside

1 Tbs	butter
2 Tbs	bacon, crumbled
2	green onions, chopped
4	mushrooms, sliced
3 cups	broccoli, peeled and chopped
⅔ cup	Egg Beaters
3	eggs
¼ cup	milk
2 Tbs	cheddar, feta, Jarlsberg, or Parmesan
~	pepper

Pre-heat oven to 350°
In a cast-iron skillet, brown broccoli, mushrooms, and green onions in butter
Add eggs beaters, eggs, milk, bacon and cheese
Brown in the oven at 350°
Add more cheese on top at the end

Burrito Salad#Mains #Favorite #Seaside

1¼ lb	ground turkey
½	onion
½ Tbs	chili powder
1 tsp	cumin
2 Tbs	cilantro
1 cup	converted rice
2 cups	water
2 Tbs	sour cream
2 Tbs	of each salsa
1 head	romaine lettuce
1	avocado
1	tomato
2 oz	sharp cheddar
2	tortillas
½ can	black bean refritos

Chop onion, if any
Brown onions, if any, and meat
Drain and add spices
Add water and rice, and stir
Simmer for 22 minutes
Chop tomato, avocado, lettuce and mix salad
Mix salad dressings: sour cream and each salsa
Grate the cheese
Heat the bean and toast the tortillas
Toss salads separately, adding dressing, meat/rice filling, and cheese
Serve tortillas as chips with beans on the side

Butter Lettuce Salad with Avocado, Pecans and Mandarins#Salads

1	head of butter lettuce, washed and sliced up small
½	large avocado, scooped into pieces with a spoon
¼ cup	pecans, toasted and slivered
½ cup	mandarin oranges, or peeled sliced mandarin oranges
2 Tbs	red wine vinegar (if using canned mandarins), otherwise, use orange balsamic vinegar
1 Tbs	olive oil (lemon olive oil is good if canned mandarins are used)

Toast pecans while prepping other items
Place everything but pecans in in large salad bowl and toss
Put salad in serving bowls
Sprinkle pecans on individual salads just before serving
Don't toss the salad until ready to serve

Carrot Soup#Soups #Vegan

4 Tbs	olive oil
½	medium onion, chopped
¾ lb	carrots
4 cups	vegetable bouillon, such as Better Than Bouillon Veggie
1 Tbs	red curry paste (Thai style)
1 Tbs	sour cream per bowl

Peel and chop carrots
Peel and chop onion
Prepare veggie bouillon in large pot
Preheat medium pot over medium high heat
Add olive oil, onions and carrots and saute 10 minutes
Add 2 cups veggie bouillon, curry paste, some salt to taste
Bring to a boil, cover and cook until carrots are very tender, about 15 minutes
Blend soup to liquify carrots
Cover with green onions and sour cream

Source: Rachel Ray

Char Siu Pork#Mains #Instant Pot

¼ C	honey
¼ C	soy sauce
¼ C	Shiaoxing wine
¼ C	hoisin sauce
1 Tbs	sesame oil
3 cubes	red fermented tofu mashed, plus 2 tablespoons of the liquid from the jar
¼ tsp	Chinese five-spice powder
2 ½ lbs	boneless pork butt

In a large bowl, combine the honey, soy sauce, wine, hoisin sauce, sesame oil, fermented tofu, and five-spice and stir to mix.
Add the pork and turn a few times to coat all sides well. Cover and refrigerate for at least 2 hours or up to 24 hours.
Pour the marinade into the Instant Pot and then put the trivet in. Place the pork on top of the trivet.
Close the pot and turn the valve to the sealing position. Cook on high pressure for 35 minutes.
Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
Remove the pork from the pressure cooker.
Preheat the oven to 450°F.
Cover a rimmed baking sheet with aluminum foil and place a rack on top. Put the pork on top of the rack.
To make the glaze, in a small bowl, stir together equal parts soy sauce and honey. Brush the mixture on the pork.
Cook the pork in the oven for 6 to 8 minutes. Turn the pork over, brush more of the glaze on it, and cook for another 4 minutes or so.

Cherry Waffles#Breakfast

2T (15g)	flax
1T (7g)	apple cider vinegar
3T (40g)	canola oil or other oil
90g	flour, all-purpose
115g	almond meal
5g	baking soda
5g	baking powder
5g	salt
25g	sugar
440g	sourdough starter
170g	almond milk
75g	yogurt, or apple sauce
1 tsp (2g)	vanilla
1 tsp (2g)	almond extract
45g	cherry preserves
80g	cherries (Queen Anne) in pieces

Whip together flax, ACV, and oil in a small bowl.
Mix the dry ingredients thoroughly in a medium bowl.
Mix the wet ingredients thoroughly in a large bowl.
Add dry ingredients to wet and fold together.
Wait 30 minutes.
Coat waffle iron with oil before each waffle. Bake about 4 minutes at first, lessening to about 3 minutes by the end.

Chevre Prosciutto Arugula Pizza#Mains

½ package	whole wheat pizza dough, about 1 lb (e.g. Primo Taglio)
4 oz	chevre
1 tsp	olive oil
4 slices	prosciutto
1	apple, thinly sliced, or alternatively 6 dried figs, quartered
½	onion, caramelized, or thinly sliced
2 oz	pecans, coarsely chopped
1½ cup	arugula
1 Tbs	champagne vinaigrette

Remove pizza dough from refrigerator, split in half, and let rise for 30-60 minutes
Pull goat cheese out of fridge to warm
Preheat oven to 550. If using pizza steel, allow 40 minutes to pre-heat
Roll out two pizza rectangles on a lightly floured surface
Sprinkle corn meal on the peel, and place rectangles on peel, and poke holes with a fork
Slide them onto the steel, and par-bake for 90 seconds
Microwave cheese for 10 seconds to soften
Remove partially baked crusts from oven
Brush on olive oil, then place prosciutto slices, and spread softened cheese with the back of a spoon
Layer nuts, onions, and apple slices
Bake 5-6 minutes at 550°
Toss arugula lightly with champagne vinaigrette
Pull pizzas from oven and slice in a T cut
Spread arugula on each pizza, and serve

Chicken Apple Sausage Rolls#Mains #Favorite #Seaside

4 each	Aidell's Chicken Apple Sausages
4 each	Brat Buns
~	ketchup
~	mustard
~	relish
~	onion, chopped
~	jalapenos, pickled

Boil sausages for 8 minutes
Fry sausages in same ban for 8 minutes
Toast buns
Decorate buns with
Serve with 'Cole Slaw For Two' or Tim's Jalapeno Cascade Chips

Chicken Bok Choy Stir Fry#Mains #Favorite #Seaside

3 Tbs	soy sauce
3 Tbs	rice wine vinegar
2 Tbs	sesame oil, divided
1 Tbs	sesame chili oil
2 tsp	light brown sugar
2 Tbs	ginger, grated
1 Tbs	ginger paste
⅛ tsp	red pepper flakes
8 oz	cubed roast chicken
8 oz	tofu cut into small cubes
5 oz	rice stick noodles
½	large leek split lengthwise, and chopped across
1 lb	bok choy
4	large mushrooms
½ tsp	garlic paste, (optional)

If using frozen chicken breast, microwave it in 3 Tbs chicken broth in sealed glass container at power level 2 for 5-6 minutes. It should not be pink.
In a medium bowl, whisk together soy sauce, vinegar, 1 Tbs sesame oil, sesame chili oil, brown sugar, ginger, and red pepper flakes
Pour the mixture over the chicken and tofu and stir. Marinate for 20 minutes to an hour
Boil noodles in hot water for five minutes, drain, rinse with cold water, and drain again
Slice leeks into half inch pieces, and chop stems from bok choy
Slice mushrooms
Heat a large skillet, or wok over high heat until extremely hot, about 5 minutes
Add 1 Tbs sesame oil, and stir in bok choy stems and leeks, stirring constantly, until tender about 1 minute
Add mushrooms, stirring constantly for 1 minute
Make a hole in the middle, and add half the meat mixture, using a slotted spoon
Add noodles on top of the meat, and then add remaining meat and marinade.
Add bok choy tops, and then put lid on for a minute
Stir all ingredients together, and put lid on for another minute

Source: New York Times

Chicken Enchiladas#Mains #Favorite

28oz can	green enchilada sauce (or home made sauce per 'Green Enchilada Sauce')
½ can	diced jalape├▒os (omit if using home made)
3 cups	cooked shredded chicken or turkey
½ cup	sour cream
½ cup	grated cheese (mixture monterey jack & cheddar)
¼ cup	cilantro, chopped
12	tortillas

Preheat oven to 350°
Heat up enchilada sauce, remove from heat. Stir in jalape├▒os, chicken, sour cream, and half of cheese, half of cilantro.
Scoop ½ cup of sauce, straining out chicken pieces, onto bottom of a large rectangular pan
Add 2 spoonfuls of filling to the center of each tortilla and roll it place seam side down in the baking dish. Cover with remaining sauce and cheese.
Bake at 350° for 20-25 minutes until hot through, and cheese is bubbling. Top with remaining cilantro and serve with green salad.

Source: Inspired Taste

Chicken In White Wine#Mains

4	chicken breasts, skinned and split
4 Tbs	butter
3 Tbs	flour
½ cup	chicken broth
¾ cup	low fat yogurt
¼ cup	white wine
2 tsp	lemon, zested
	pepper
½ cup	sliced mushrooms

Melt 2 Tbs butter in a shallow baking pan
Place chicken breasts in the pan
Bake at 350°, uncovered, about 30 minutes
Meanwhile melt remaining butter in a sauce pan
Add flour and cook briefly stirring
Add broth, stirring constantly, until mixture is thick and smooth
Add yogurt, wine, lemon rind and pepper, stirring until blended
Remove pan from oven, turn each chicken breast
Cover with sliced mushrooms and pour on sauce
Bake uncovered for 30 minutes
Serve garnished with a lemon twist and sprig of parsley

Serves 8

Chicken Marsala#Mains #Steve #Seaside #Favorite

12oz	chicken breast, sliced
3Tbs	flour
2 Tbs	butter
¾ C	marsala, such as Gambarelli and Davitto Private Stock California Marsala
6	large mushrooms, sliced
½ lemon	lemon juice
⅛ cup	capers, drained
1 Tbs	rosemary
1 Tbs	parsley

Make 1 cup of rice in 2 cups water
Dip chicken pieces in flour, coating all four sides
Saute chicken until brown, approximately 4 minutes a side
Add mushrooms and saute a minute
Sprinkle remaining flour on chicken
Add marsala wine, lemon juice, rosemary, parsley, capers
Cover and simmer until mushrooms are cooked, and chicken is done

Chicken Panang Casseole#Mains

3 cups	coconut milk, canned, well shaken
2 cups	chicken stock
2 Tbs	red curry paste (such as Thai Kitchen)
1 Tbs	lime juice (from 1 lime)
1 Tbs	tamarind paste
2 tsp	grated (with a Microplane) lemongrass
2 tsp	fish sauce
1 tsp	sugar
3	kaffir lime leaves
1	Thai basil sprig, plus more for garnish
5 Tbs	unsalted butter
4 Tbs	flour, all-purpose
2 cups	brown rice
1	white onion, sliced lengthwise (about 1 cup)
1	red bell pepper, sliced lengthwise (about ¾ cup)
3	boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

Combine coconut milk, stock, red curry paste, lime juice, tamarind paste, lemongrass, fish sauce, sugar, kaffir lime leaves, and Thai basil in a medium saucepan
Bring to a boil, stirring occasionally
Cover, and remove from heat
Let stand 30 minutes
Pour through a fine wire-mesh strainer into a bowl, discard solids.
Preheat oven to 400
Melt butter in saucepan over medium high heat
Gradually whisk in flour, whisking constantly until no lumps remain
Slowly whisk in strained coconut milk mixture. Cook, stirring often, until thickened, 5 to 7 minutes
Scatter rice evenly on bottom of buttered 9 x 13 baking dish
Top with onion, bell pepper and chicken
Pour coconut milk mixture evenly over chicken
Cover with aluminum foil, and bake 1 hour
Garnish with Thai basil leaves

Chicken Picante#Mains

4	boneless, skinless chicken breasts
1 cup	medium chunky salsa
¼ cup	dijon mustard
2 Tbs	lime juice
¼ cup	sour cream
1	lime sliced in quarters
	cilantro, chopped

Preheat oven to l75° F. Line a baking dish with foil.
In a bowl mix salsa. mustard and lime juice
Place frozen chicken breasts in a pan
Top with salsa mixture
Cover with foil and bake for 40 minutes
Remove foil and continue cooking until center of the largest piece of chicken reaches 170F, about 10-15 minutes
Remove chicken to serving platter
Place 1 Tbs of sour cream on each breast half and top each with a lime segment
Garnish with chopped cilantro

Chicken Tikka Masala#Mains

18 oz	chicken breast or roast chicken
21	asparagus
1 container	Maya Kamal Tikka Masala
¼ cup	cilantro, chopped
1½ cup	rice

Start rice in 3 cups water
Cut chicken into 1 inch cubes
Cut asparagus into 1 inch pieces
Steam asparagus in medium pot
Drain asparagus, add chicken, and sauce
Heat through
Serve over rice, or with naan
Garnish with cilantro

Chickenless Dumplings#Mains #Vegan


Roux
2 cups	frozen vegetables
2 cups	vegetable broth, or a vegan 'Chicken' broth such as NotChickn
1 cup	water
½ cup	flour
~	salt and pepper to taste

Dumplings
1 cup	flour
2 Tbs	margarine, or shortening
½ tsp	baking powder
¼ tsp	salt
⅓ cup	soy or almond milk

Pour broth into a medium pot and bring to a boil.
Whisk together flour, baking powder, and salt in a medium bowl.
Cut in margarine or shortening until crumbly.
Add soy or almond milk and stir to form a thick dough.
You may need to take it out and work it with your hands.
Transfer dough to a nonstick surface and press flat, about ¼ΓÇ│ thick.
Cut into squares and gently drop dumplings into the broth.
Cover and reduce heat to medium-low. Simmer for 10-15 minutes.
Add your vegetables, cover, and continue to simmer for another 10 minutes, or until vegetables are cooked.
Remove from heat and use a slotted spoon to gently spoon dumplings and vegetables into a large, heat-proof bowl.
In a small bowl, whisk together water and remaining flour and add to leftover broth.
Return to heat and bring to a boil to form a thick roux, stirring constantly to avoid clumps.
Remove from heat and add vegetables and dumplings, gently stirring to coat.
Add salt, pepper, or any additional seasoning to taste.

Chicken With Burst Cherry Tomatoes#Mains

¼ cup plus 6 Tbs	extra-virgin olive oil, divided
2 tsp	fennel seeds
2 tsp	mustard seeds
¼ cup	flour, all-purpose
4	skinless, boneless chicken breasts, patted dry
1 ½ lbs	cherry tomatoes
2"-piece	ginger, peeled, finely grated
1 Tbs	red wine vinegar
¼ cup	cilantro leaves

Heat ¼ cup extra-virgin olive oil in a small saucepan over medium-high. Add 2 tsp fennel seeds and 2 tsp mustard seeds; cook, swirling pan, until fragrant and oil around seeds is sizzling, about 1 minute. Transfer spiced oil to a medium heatproof bowl.
Place ¼ cup all-purpose flour on a large plate. Working one at a time, place 4 skinless, boneless chicken breasts, patted dry, between 2 large sheets of wax paper or plastic wrap. Using a meat mallet or rolling pin, pound on a surface to ¼'' thick. Season cutlets all over with kosher salt and freshly ground pepper, then press into flour to lightly coat on both sides.
Heat 3 Tbs. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil to pan between batches if needed, cook cutlets until golden underneath, about 3 minutes. Turn over and cook on other side until cooked through, 1-2 minutes. Transfer to a plate.
Heat remaining 3 Tbs. extra-virgin olive oil in same skillet over medium-high. Arrange 1½ lb. cherry tomatoes in a single layer and cook, undisturbed, until blistered underneath, 1-2 minutes. Season with a big pinch of salt and cook, shaking pan occasionally, until softened, 1-2 minutes. Using a potato masher or spoon, carefully press down on tomatoes to burst and release seeds. Cook, stirring, 30 seconds, then transfer tomato sauce to bowl with spiced oil. Stir in ginger, and 1 Tbs red wine vinegar.
Plate chicken, spooning tomato sauce over. Top with cilantro.

Chickpea Curry#Mains

1	medium serrano pepper, cut into thirds
1 2-inch	piece fresh ginger, peeled and coarsely chopped
1 medium	yellow onion, chopped (1-inch)
6 Tbs	canola oil or grapeseed oil
2 tsps	coriander
2 tsps	cumin
½ tsp	turmeric
2¼ cups	no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
¼ tsp	kosher salt
2 15oz cans	chickpeas, rinsed
2 tsps	garam masala
-	cilantro for garnish

Pulse serrano, and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

Chickpea Tikka Masala#Mains #Instant Pot

8 oz	dried chickpeas (garbanzo beans)
2 Tbs	olive oil
1 ½ cups	diced onion
1 ½ cups	diced carrot
1 ½ tsp	curry powder
1 tsp	cumin
¼ tsp	red pepper
2 ¾ cups	water
1 cup	frozen petite green peas
½ cup	cilantro, chopped
1 tsp	ginger, grated
1 tsp	sugar
¾ tsp	salt
1 14.5oz can	diced tomatoes, undrained
1 13.5oz can	light coconut milk
¾ cup	uncooked whole-wheat couscous
1	lime cut into 6 wedges

Saute onions and carrots in half the oil for 6 minutes
Stir in curry, cumin, pepper with the other half of the oil, and bloom the spices
Add water and chickpeas, cover and pressure cook high for 40 minutes
Allow pressure to release naturally
Stir in peas, cilantro, ginger, sugar, salt, tomatoes and coconut milk
Use hot setting for 10 minutes, stirring occasionally
Add couscous, and cover for 5 minutes
Serve with lime wedges

Chili#Mains #Favorite #Instant Pot

2 tsp	olive oil
1 lb	beef, cut into small chunks
1	onion, diced
28oz can	tomatoes, canned diced, not drained
24oz can	tomato sauce
¾ cup	beef bouillon
2 Tbs	chili powder
2 Tbs	cumin
2 tsp	cocoa powder
1 tsp	sugar
15oz can	kidney beans
15oz can	pinto beans
15oz can	black beans
15oz can	white beans

Saute beef and onions in olive oil
Add everything else into the pot
Pressure cook for 20 minutes, allowing steam to release naturally
Serve with grated cheese, sour cream, bacon bits, green onions, garlic power

Inspiration

Chocolate Chip Cookies#Desserts #Favorite #Vegan

2 cups	flour, all-purpose (minus 2 Tbs)
1 ⅔ cups	bread flour (or all-purpose works too)
1 ¼ tsp	baking soda
1 ½ tsp	baking powder
1 ¼ tsp	salt
1 ¼ cups	unsalted butter, or Miyoko butter sticks
1 ¼ cups	light brown sugar
1 cup + 2tsp	sugar
1 cup	sugar
2	eggs or flax eggs
2 tsp	vanilla
1 ¼ lbs	dark chocolate chips
1 Tbs	rosemary, chopped extra fine

Sift dry ingredients together in bowl
With mixer, cream butter and sugars until very light
Mix in eggs one at a time
Stir in vanilla
Add dry ingredients and lower mixer speed to mix until just combined
Drop in chocolate and incorporate them without breaking them
Measure out 2 oz balls, roll them to get the chocolate chips inside, and place on baking sheet.
Cover with plastic wrap and freeze for an hour until balls won't stick to each other
Bag the cookies to freeze them until ready to bake
When ready to bake, preheat oven to 350, and line cookie sheets with parchment paper
Place the frozen cookies 2 ½ inches apart on cookie sheet and bake until golden brown, about 18-20 minutes
Alternatively, roll dough into logs and refrigerate for 48 hours. Slice cookies to bake.

Finished cookies can be frozen to keep for 2 months

Chocolate Orange Mug Cake#Desserts #Favorite

4 oz	orange (about ½ of a small one), navel end trimmed off
top off	water to make one cup
½ cup	flour, all-purpose
⅓ cup	sugar
⅛ tsp	baking soda
⅛ tsp	salt
¼ tsp	baking powder
2 Tbs	unsweetened cocoa powder
3 Tbs	milk
2 Tbs	canola oil
1 Tbs	water, reserved orange water
¼ tsp	vanilla
¼ cup	semi-sweet chocolate chips

Put orange in a 1-pt. glass measuring cup and add water to make 1 cup. Cover loosely with plastic wrap and microwave until orange is soft, 4 minutes. Drain, reserving 1 Tbs of water
Whirl orange in a food processor until finely chopped. Let cool.
Put dry ingredients in a bowl and blend well.
Add wet ingredients to blender and pulse until blended.
Add blended mix to dry ingredients in bowl and stir until blended.
Fold in chocolate chips.
Divide between two microwave safe mugs.
Microwave until a toothpick comes out clean, about 2 minutes.

Source: MyRecipes

Chocolate Peppermint Schnapps Cake#Desserts


Cake
½ Cup	pecans
1 box	Chocolate Fudge Cake Mix (add 3oz Bisquik to bring to 18.25 oz)
1 big box	instant chocolate pudding (measure out 3½oz)
10	starlight peppermints, broken to chips
¾ Cup	peppermint schnapps
¼ Cup	milk
½ Cup	vegetable oil
4	eggs (or 3 Tbs flax, ½ Cup boiling water, 1 tsp apple cider vinegar)

Glaze
¾ Cup	sugar
1 stick	butter
4 Tbs	water
½ Cup	Peppermint Schnapps

Preheat oven to 325
Generously grease bundt pan and dust with flour or cocoa powder
Sprinkle chopped nuts in bottom of pan
In a medium bowl, sift together cake mix, pudding, and peppermint chips
In a large bowl, mix schnapps, milk, oil, and eggs
Stir in dry ingredients
Pour cake batter into bundt pan
Bake at 325 for 50-60 minutes
When cake is almost done, make the glaze
Combine sugar, butter,and water in a pan and bring to a boil
Stir glaze constantly for 5 minutes over medium heat
Take off heat, and stir in peppermint schnapps
Let cake cool for 10 minutes, and then remove from bundt pan, and place right side up on plate
Poke the top and the sides of the cake with a toothpick
Carefully pour warm glaze over the entire cake, scooping up extra glaze
Reserve some glaze to spoon onto individual cake pieces

Cilantro Black Beans#Sides

1 cup	black beans, whole
1	tomato, diced
¼ cup	onions, diced
¼ cup	cilantro, stems and all, chopped
½ Tbs	lime juice
taste	chipotle pepper
taste	salt
taste	garlic granules

Bring beans to room temperature if necessary
Stir all ingredients together and let meld for 30 minutes

Clam Chowder#Soups #Favorite #Seaside

1 lb	bacon, chrumbled
2 cups	onion, chopped fine (about 2 medium onions)
2 cups	celery, chopped fine (one stalk)
2 lb	potatoes, peeled and chopped fine (or southern style frozen hash browns)
5 cans	clams (used to be 4, but shrink-flation has set in)
1 bottle	clam juice
4 cups	water (enough to cover the ingredients)
	pepper
½ cup	milk (adjust to taste)
	dill weed

If using bacon bits, brown to crisp, and drain on paper towel, reserving any fat. Add 1 Tbs olive oil.
If frying bacon, cut into ⅛" strips, brown until crisp, and drain on paper towels, reserving 2 Tbs of fat
Add onion and celery, and cook until onions are clear
Add potatoes and clam juice, bouillon, and enough water to cover ingredients
Add half the bacon, and pepper
Simmer until potatoes are soft
Mash them a little, but leave some good bites
Add clams and simmer 10 minutes or until tender
Thin with milk to taste
Correct seasonings, add dill weed to taste
Serve with the rest of the bacon sprinkled on top
Save leftovers - they're great!

Coffee Liqueur#Cocktails

¾ cup	sugar
¼ cup	brown sugar
1 cup	water
5 tsp	instant coffee. For stronger flavor, using heaping spoonfuls
1 Tbs	vanilla
200 ml	vodka

Boil sugars and water for five minutes
Stir in coffee and vanilla extract
Cool syrup in bottle
Pour vodka into bottle and swirl to mix

Colcannon a la Bubble and Squeak#Mains #Favorite #Seaside

¾ head	cabbage, sliced as thin as possible
½ cup	bacon, crumbled
3 each	potatoes, peeled, microwaved, and chopped
⅓ cup	carrot, cut into thin strips
⅓ cup	onion, chopped (optional)
2 Tbs	butter, divided
1 Tbs	rice vinegar
¼ tsp	celery seed
¼ tsp	black pepper

Prepare the potatoes, microwaving them for 4 minutes
Cut the cabbage and zest the carrot
Brown bacon bits in half the butter
Add cabbage and carrots and fry on medium heat
Add celery seed, pepper, and vinegar
Cover and cook on low heat for 8 minutes to reduce cabbage
Make a hole in the center of the pan, and add remaining butter
Brown cooked potatoes in center of pan on medium heat
Stir everything together, reduce heat to low, and let the flavors blend

Cole Slaw For Two#Salads #Favorite

¼ cup	mayonnaise
1 tsp	sugar
1 Tbs	rice vinegar
¼ tsp	dijon mustard
¼ tsp	celery seed
¼ tsp	pepper
5 cups	cabbage sliced as thin as possible
⅓ cup	carrot, cut with a zester to make thin strips

Whisk first size ingredients in a bowl an hour in advance
Refrigerate dressing until ready to serve
Slice the cabbage and carrots into a medium size bowl and toss the dressing

Cornbread Dressing#Sides

1 pan	cornbread
4	hard boiled eggs
2	raw eggs
1	bell pepper
2	large onions
1 Tbs	oil
3 stalks	celery
2 tsp	poultry seasoning
	pepper
1 slice	plain white bread
3 cups	chicken broth

Make cornbread a day ahead with the Aunt Jemima self-rising cornmeal recipe that calls for buttermilk
Saute vegetables using the oil
Crumble in the dry cornbread, and the plain white bread
Add chicken broth until pretty soupy
Stir in two raw eggs, and four boiled eggs
Add poultry seasoning and black pepper
Bake at 375° until firm. Do not over bake.

Corned Beef And Cabbage#Mains

3 Lbs	corned beef
1	spice packet that comes with the beef
1	onion, halved
1	carrot
2	celery stalks
2 ea	bay leaf
1 tsp	whole cloves
1 tsp	sugar
1	cabbage head, large, cut into wedges

Place corned beef in large heavy-bottom boiler
Cover with water, and add other ingredients except cabbage
Bring to a boil, and skim scum
Cover and simmer 3-4 hours, until tender
Remove beef to cutting board
Strain remaining juices, reserving 2 cups of the stock
Put reserved stock back in the pot, and add 2 cups of water
Bring diluted stock to a boil
Add cabbage to pot, cover and simmer for 15 minutes
Place cabbage around the beef on the cutting board and serve

Couscous Salad#Sides

1 box	couscous
1 can	chickpeas
1	red bell pepper, finely chopped
½	onion, chopped (Vidalia, or Walla Walla)
1	cucumber, peeled, seeded, and finely chopped
1	tomato, chopped
¼ cup	parsley leaves, chopped
	salt
	olive oil, to taste
	lime juice, to taste
½ cup	feta cheese, crumbled

Cook couscous per directions on box
In a large bowl, combine all measured ingredients
Toss with salt, pepper, olive oil and lime juice to taste

Creole Rice Pilaf#Sides

1 lb	mushrooms
1	onion, medium
1	green pepper
1 cup	converted rice
1 can	tomatoes
1 Tbs	tomato paste
2 Tbs	oil
½ cup	water
1 tsp	cayenne pepper

Add all but rice and water in skillet
Simmer for 10 minutes
Add rice and water
Cover and simmer for 10 more minutes

Custom Pesto#Sides

1 ¾ Cups	basil leaves, washed and spun dry
¼ Cup	cilantro, parsley, or lovage
½ Cup	pecans, toasted
½ Cup	parmesan cheese, shreded
1	lemon, zested and squeezed
¼ tsp	salt
¼ tsp	crushed red pepper, (optional)
⅓ Cup	olive oil

Blend all ingredients except olive oil in food processer
When mixture is crumbly, slowly pour in oil and finish blending

Dill Dip#Sides

1 C	sour cream
⅓ C	mayonnaise
1 Tbs	green onions
1 Tbs	parsley, chopped
1 tsp	dill weed
1 tsp	beaumonde

Combine ingredients in large bowl
Refrigerate for 3 hours

Fall Vegetable Curry#Mains

1½ tsp	olive oil
1 cup	diced peeled sweet potato
1 cup	small cauliflower florets
¼ cup	thinly sliced yellow onion
2 tsp	Madras curry powder
½ cup	organic vegetable broth (such as Swanson)
¼ tsp	salt
1 can	chickpeas (garbanzo beans), rinsed and drained
1 can	diced tomatoes, undrained
2 Tbs	cilantro, chopped

Start rice to serve under curry, or thaw naan
Heat olive oil in a large nonstick skillet over medium-high heat
Add sweet potato to pan
Saute 3 minutes
Decrease heat to medium
Add cauliflower, onion, and curry powder
Cook 1 minute, stirring mixture constantly
Add broth and next 3 ingredients (through tomatoes)
Bring to a boil
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally
Sprinkle with cilantro

Fancy Ramen#Soups #Favorite #Seaside

½ lb	frozen shrimp, raw
1 tsp	sesame oil
½ tsp	sesame seeds
4 ½ cups	water
1 Tbs	Better Than Bouillon Chicken
1 Tbs	tom kha paste
1 ½ cups	broccoli, fresh or frozen
2 cakes	egg noodle, Chinese style, or ramen (discard flavor packet)

Prepare shrimp by thawing, peeling, and deveining, and cut up into bite-sized pieces
Add sesame oil to pot on medium heat. Toast sesame seeds for 15 seconds
Add water carefully to pot
Add bouillon concentrate and tom ka paste to the water
Bring water to boil
Add broccoli, and bring water back to a boil
Add noodles, bring back to a boil, and cook stirring occasionally, for 3 minutes
Stir in shrimp to cover completely, bring water back to a boil, and boil 1 minute
Divide into 2 bowls

Fettuccine Caprese With Chicken#Mains #Favorite #Seaside

5⅓ oz	fettuccine
8 oz	chicken, poached and diced
8 oz	tomatoes, diced
½ cup	basil, chopped
⅛ cup	capers
1 Tbs	olive oil
1 Tbs	red wine vinegar
¾ cup	marinara sauce
-	pepper to taste
5 oz	mozzarella

Poach chicken thoroughly
While it's poaching, dice tomatoes and chop basil fine
Combine tomatoes, basil, capers, oil, vinegar and marinara in bowl
Add chicken and marinate at least a half hour
Pepper to taste
Cook pasta according to package directions, and drain
Add tomato/chicken/basil mixture to pot, and bring heat to a simmer, stirring occasionally
Add pasta to pot and cover until hot enough to server
Cut mozzarella into chunks, and divide among serving bowls
Microwave mozzarella in bowls until slightly melted
Cover mozzarella with fettucini and serve

Fig Newtons#Desserts #Vegan

Jam
1 lb	figs
1 cup	sugar
3 Tbs	lemon juice
Cookies
1 stick	Earth Balance
½ cup	sugar
1 tsp	vanilla
½ tsp	salt
1	flax egg (1 Tbs in 2 Tbs water)
1½ cup	flour, all-purpose

Trim the stems from the figs, then quarter them cross-wise.
Combine figs, sugar, and lemon juice in a mixing bowl and stir to combine. Cover and place in the refrigerator overnight.
Transfer mixture to a pan on the stove and bring to a boil. Reduce heat slightly and, stirring constantly, cook until the hot jam is thickened (about 10 minutes).
Allow to cool then transfer to the blender. Blend until the fig jam is smooth, then transfer to a glass jar and refrigerate.
In the bowl of an electric mixer, beat the Earth Balance on medium speed until soft and smooth. Add the sugar, vanilla, and salt and beat on medium until well blended (about 3 minutes).
Add flax egg and beat for another minute. Add flour and beat on medium speed until just blended.
Place 2 large pieces of plastic wrap on a work surface. Divide dough in half and place the two piece of dough on the 2 pieces of plastic and cover. Shape each one into an even flat disc. Refrigerate for about 1 hour, or until firm enough to roll out.
Working with one disc at a time, on a well-floured piece of parchment paper, roll the dough into a rectangle approximately 11¼ x 15 inches. Roll dough to ⅛".
Transfer dough on parchment onto a baking sheet and refrigerate for about 1 hour
Preheat oven to 350°. Line 2 baking sheets with parchment paper
Working with one sheet at a time, slide dough onto your work surface. Dust dough lightly with flour. Cut dough lengthwise into equal width strips (use a ruler to measure if you like). Spoon jam down the length of each strip (keep it about an inch away from the edges), then carefully fold the dough over the filling. Use your fingertips to gently seal the edges together. Roll the dough over so the seam is on the bottom. Cut the cookies into 1½" pieces arranged an inch apart on parchment lined baking sheets.
Bake the cookies for about 15 minutes, or until the edges and bottoms are starting to brown. Transfer to wire rack to let cool completely.

Figs in Port Wine Reduction#Sauces

4	figs
6	dried cherries
1 cup	ruby port
2 tsp	sugar
½ tsp	lemon zest
4	cloves
⅛ tsp	cinnamon
½	cinnamon stick

Combine all ingredients in a small saucepan
Bring to a boil and reduce to simmer over low heat
Simmer for 90 minutes
Remove cloves and cinnamon stick
Serve warm or brie, chevre, or hot sliced sourdough, or serve cooled over vanilla bean ice cream

Flan#Desserts

⅓ cup	sugar
6	eggs
6 Tbs	sugar
1 tsp	vanilla
2 cups	low fat milk

Spread ⅓ cup sugar in bottom of oven safe pot or pan, cook over medium heat until sugar is completed melted
Shake and tilt pan to coat entire inside of pan with caramelized sugar
Set pan on rack to cool/harden
Preheat oven to 350°
In large bowl, whisk eggs, remaining sugar, and vanilla until well blended but not frothy
Stir in milk, and continue whisking until well blended
Put enough water to fill the bain-marie on to boil
Pour egg mixture into pot/pan with now cooled caramelized sugar
Place pan in large oven-safe skillet and put in oven
Fill the skillet to create a bain-marie with boiling water
Bake at 350° for 40 minutes
Remove pan from hot water and allow to cool on rack
When cool enough, refrigerate until cold, or for up to 2 days
To serve, spatula around outside of flan
Invert serving dish over flan, hold dish and pan together and invert both
Lift off pan, and decorate flan with raspberries, etc.
Cut into wedges and spoon caramel over each
Serve with strong coffee

Makes about 6 servings

Four Bean Chili#Mains #Favorite #Vegan

1 Tbs	olive oil
1 cup	onion, chopped
1 cup	celery, chopped
½ cup	jalapenos, diced
4 tsp	chili powder
4 tsp	balsamic vinegar
1 tsp	soy sauce
3 cups	vegetable bouillon such as Better Than Bouillon Veggie
2 cans	black beans
2 cans	petite diced tomatoes
2 cans	pinto beans
2 cans	kidney beans
1 cans	white beans
¼ cup	vegan cheddar shreds
¼ cup	cilantro
¼ cup	diced tomatoes
¼ cup	vegan sour cream

Brown onion, and celery in olive oil
Add chili powder, soy sauce, and vinegar
Add vegetable bouillon and heat
Add drained and rinsed beans to pot
Add diced tomatoes with the water
Simmer slowly for 4 hours
Garnish with Chow, fresh tomatoes, cilantro, and sour cream substitute

French Toast with Cointreau#Breakfast

4 ea	eggs
¾ cup	milk
¼ cup	Cointreau
2 tsp	sugar
~	cinnamon to taste
10 slices	of stale sourdough bread

Mix all but bread in flat pan
Soak each piece in mixture for three to five minutes, sprinkle cinnamon directly on piece, and grill on griddle with butter flavored Pam til golden brown
Serve with berries and whipped cream, or maple syrup

Fried Rice with Ham and Vegetables#Mains

1 tsp	sesame oil
1	egg, beaten
1 Tbs	sesame oil
3 cups	cooked rice, cold from the fridge
¼ cup	low sodium soy sauce, mixed with 1 Tbs sesame oil
1½-2 cups	diced ham
½ cup	frozen peas
½ cup	celery, chopped
½ cup	carrot, chopped
½ cup	bell pepper, chopped
3-5	green onions, sliced

Fry beaten egg in 1 tsp sesame oil, cut into thin squares and set aside
Fry rice in 1 Tbs sesame oil for 2-3 minutes
Add soy sauce / sesame oil mixture and stir well
Cook the rice mixture for 5 minutes, stirring frequently
Stir in celery, carrot, and bell pepper heating each through
Stir in egg and green onion last

Ginger Scones#Breakfast #Favorite #Seaside

4½ cup	Bisquik
6 Tbs	sugar
1¼ cup	sour or butter milk
2 Tbs	ginger, dried
2 Tbs	ginger, grated
6-8 chunks	candied ginger, chopped
24-30	dried apricots, chopped
2 Tbs	butter, melted in dots on baking sheet

Preheat oven to 425°
Mix buttermilk from powder. Stir ¼ C powder and 1¼ C water to make 1½ C.
Mix together, adding buttermilk or milk last to make dough just wet enough
Turn out onto floured surface, and fold and knead 5 or 6 times.
Cut with scone cutter
Place scones onto baking sheet, dipping both sides into butter.
Bake at 425° for 15-18 minutes

Gingerbread People#Desserts #Favorite #Cookies #Vegan

1½ cup	dark molasses
1 cup	packed brown sugar
⅔ cup	cold water
⅓ cup	shortening
7 cups	flour, all-purpose
2 tsp	baking soda
1 tsp	salt
1 tsp	ground allspice
2 tsp	ground ginger
1 tsp	cloves
1 tsp	cinnamon

Mix molasses, brown sugar, water and shortening
Mix in remaining ingredients
Cover and refrigerate at least 2 hours
Heat oven to 350°, roll dough ¼ inch thick on floured board
Cut with floured gingerbread cutter or other favorite shaped cutter
Place about 2 inches apart on lightly greased cookie sheet
Bake until no indentation remains when touched, 10 to 12 minutes cool
Makes about 2½ dozen 2½" cookies

Gluhwein#Cocktails

1 cup	water
⅓ cup	sugar (increase to taste if not using oranges from the garden)
2	oranges (1 juiced, 1 sliced)
8	whole cloves
1	cinnamon stick
750 ml	red wine such as Merlot

Pour wine, sugar, juice, slices, cinnamon stick and cloves into saucepan, and bring nearly to boil, and then simmer on smallest burner keep warm
If this loses too much alcohol through simmering, spike it with brandy

Golden Rum Cake#Desserts

	Cake Ingredients
1 cup	pecans, chopped
1 pkg	Duncan Hines yellow cake mix (15.25oz)
3oz	Bisquik
1 pkg	vanilla pudding (3.4oz)
4	eggs
⅓ cup	milk
½ cup	oil
½ cup	dark rum
	Glaze Ingredients
½ cup	butter
¼ cup	water
1 cup	sugar
½ cup	dark rum

Preheat oven to 325°. Grease and flour Bundt pan. Sprinkle half of the nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix, pudding mix, and remaining nuts, and whisk thoroughly to break up lump in mixes.
Mix in the eggs, ½ cup water, oil and ½ cup rum. Blend well. Pour batter over nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
Let sit for 10 minutes in the pan, then turn out onto plate.
While cake is cooling, make glaze: in a saucepan, combine butter, ¼ cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
Remove from heat and stir in ½ cup rum.
Pour half the glaze into the bottom of the bundt pan.
Poke holes all around the cake, and put cake back into pan on top of glaze.
Pokes holes in the bottom of the cake, and slowly pour remaining glaze of the cake. Allow cake to absorb glaze and repeat until all glaze is used.
Let it sit until ready to serve before flipping cake over onto serving plate. Heat the pan if necessary to remove the cake from the pan.

Source: AllRecipes

Green Enchilada Sauce#Sauces

2 Tbs	olive oil
2 pounds	tomatillos or green tomatoes, washed and halved
3	jalapeno peppers
2	poblano peppers
2	Hatch peppers
½	onion, thinly sliced
1 Cups	water
2 tsp	coriander
1 Tbs	cumin
1 tsp	salt
handful	cilantro, chopped
1	lime, juiced
2½ Cups	chicken broth

Preheat oven to 425
Drizzle olive oil on two sheet pans
Arrange tomatillos, onions and peppers in a single layer on the sheet pans
Roast 30 minutes, swapping sheets between racks after 15 minutes
Pull out and let cool for 20 minutes
Put tomatillos, onions and peppers in a blender
Wash each sheet pan with ½ cup of water, and pour into blender
Add spices and cilantro
Pulse for one minute to reduce the chunks
Blend on medium for 3-5 minutes to desired consistency
Add chicken broth and lime, and process until mixed
Pour into pot and simmer 5-10 minutes before making enchiladas

Source: Feasting At Home

Grilled Asparagus#Sides

1 lb	asparagus
1 Tbs	olive oil
	salt
	pepper

Preheat grill for high heat
Lightly coat the asparagus spears with olive oil
Season with salt and pepper to taste
Grill over high heat for 2 to 3 minutes, or to desired tenderness

Hummus#Sides #Vegan #Favorite #Seaside

1 lb	dried chickpeas/garbanzos
1 tsp	baking soda
1	lemon, juices
½ cup	tahini
3 Tbs	aquafaba
1 Tbs	white wine vinegar
½ tsp	salt
½ tsp	cumin
½ tsp	paprika dulce
1 Tbs	parsley, chopped fine

If using dried garbanzos, cover with water and soak overnight
Cover soaked beans with water, add baking soda, and cook at high pressure for 17 minutes
Drain garbanzos, reserving acquafaba
In food processor, blend four cups of beans, and liquid ingredients
Scoop into large bowl and stir in dry ingredient.
Thin with more aquafaba if too stiff

Indian Saffron Rice#Sides

⅛ tsp	powdered saffron
2 cups	water, boiling, divided
2 Tbs	butter
1 cup	basmati rice
1 tsp	salt

Steep the saffron in ½ cup boiling water
In a skillet that can be tightly covered, melt the butter over medium-high heat
Stir in the rice and salt
Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice
Quickly pour in the remaining 1½ cups boiling water along with the saffron water
Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed
For best results, do not remove the lid while the rice is cooking

Insalata Caprese#Salads

½ lb	mozzarella, sliced ¼" thick
2	tomatoes, sliced ¼" thick
1 cup	basil, chopped fine
	salt
2 Tbs	capers, drained
¼ cup	extra virgin olive oil
¼ cup	red wine vinegar

Lay down alternate slices of mozzarella and tomatoes in a circular design around the edge of a serving plate (or on individual plates if you are doing individual portions), overlapping for effect
Chop fresh basil leaves and sprinkle liberally between the slices
Sprinkle capers over the top and drizzle on some excellent extra-virgin olive oil and red wine vinegar
Add salt and pepper to taste

Split Pea Soup#Soups #Favorite #Instant Pot

1 lb	split peas, dried
3 Tbs	butter
½	onion, chopped fine
2	celery, stalks, diced
1	carrot, large, diced
½ lb	ham, diced
2 Tbs	flat leaf parsley, chopped fine
4	bay leaves
2 tsp	thyme sprigs, whole
5 cups	chicken bouillon, such as Better Than Bouillon

Soak peas overnight. If you boil the water, you can get away with 4 hours of soaking
2 hours before serving time, chop onion, celery, carrots, ham, and parsley
Prepare bouillon
Press 'Saute' on the instant pot for 15 minutes, and put butter in
When butter is melted, saute the onions, carrots, celery, and ham
Add peas, broth and herbs, and cover the pot, and set to Pressure for 16 minutes
After pressure cooking for 16 minutes, allow another 16 minutes for a natural release
Open the lid, and make sure 'Keep Warm' is turned on, let the soup thicken for 30 minutes

Serve with naan

Instant Pot Yogurt#Breakfast #Instant Pot

1 qt	shelf-stable whole milk (e.g. Gossner's from the $ store)
3 Tbs	plain greek yogurt, or leftovers from a previous batch

Pour milk into instant pot, press Yogurt button twice, until it says 'Boil'
Cover, but leave steam release valve open
Wait until the display says "Yogrt"
Pour milk into large bowl and stir until it's cooled to 115 degrees
Pour ⅔ Cup of boiled milk into measuring cup, and add the yogurt
Stir thoroughly, and pour into main milk bowl
Pour mixed milk and yogurt back into instant pot
Press Yogurt button until it says 8:00
Close and place steam release valve to sealing
After 8 hours, pour off whey and spoon into glass canning jars

Irish Soda Bread#Breakfast

2 cups	buttermilk biscuit mix
½ cup	flour, whole wheat
3 Tbs	butter
2 Tbs	sugar
1	egg, lightly beaten (reserve 1 tablespoon)
⅔ cup	buttermilk (not just the powder!)
¾ cup	raisins

Pre-heat oven to 350
Combine biscuit mix with flour in a large mixing bowl
Stir in sugar and cut in butter with a pastry blender
In a separate bowl combine egg and buttermilk and add this to the dry ingredients
Add raisins
Knead dough on a pastry board until smooth
Form dough into a round ball and place on a well-greased cookie sheet
Brush top with reserved egg and sprinkle with a little sugar
Cut an "X" on top and bake until nicely browned, and loaf sounds hollow when tapped
Serve with butter and orange marmalade

Irish Soda bread should be heavier than biscuits

Lamb Tagine#Mains

1 lb	lamb
¼ C	olive oil
2 Tbs	ginger, grated
2 Tbs	parsley, chopped (divided)
2 Tbs	cilantro, chopped (divided)
2 tsp	paprika
1 tsp	cumin
½ tsp	black pepper
¼ tsp	salt
pinch	saffron
1 tsp	turmeric
¼ C	water
1	shallot or pearl onion, chopped
4	pearl onions
1	zucchini, peeled and quartered lengthwise
1	large potato, peeled and cut lengthwise
2	carrots, peeled and cut lengthwise
½	red bell pepper, sliced lengthwise
6	green olives
slice	tomato or lemon

Mix oil, herbs, spices, and water in tagine
Coat onions and lamb in spice mixture, covering all surfaces
Put tagine on diffuser on medium heat, cover and wait for steam
Cook 8 minutes until meat is browned and has added fat to mixture in the tagine
Pile meat into a cone shape
Arrange potatoes, carrots, pearl onions, zucchini, olives, and bell pepper into a teepee shape
Place slice of tomato or lemon on top of the pile
Cover and bring tagine to a boil with medium heat
When the tagine is steaming, reduce heat to medium low
Steam for 40 minutes
Serve tagine on the table with couscous or Moroccan bread

Lemon Basil Shrimp#Mains

5 oz	spaghetti
30	medium sized shrimp - approx ½ lb
2 cups	spinach
1	lemon, zested
1	juice from ½ lemon
¼ cup	basil, chopped
1 Tbs	olive oil
1½ Tbs	capers, drained

Boil enough water to cook spaghetti, and cook spaghetti for six minutes
Add shrimp and boiled for two minutes
Add spinach and boil for one minute
Drain pasta mixture
Combine lemon zest, juice, capers, olive oil and basil to past mixture, and stir
Salt and pepper to taste
Replace basil and olive oil with spinach/basic pesto

Lemony Shrimp & Bean Stew#Soups #Favorite

4 Tbs	butter
1 lb	shrimp, peeled and deveined
1	lemon, zested and juiced
2 tsp	sweet paprika
taste	salt and pepper
2	leeks, sliced in half lengthwise & cut into ¼ inch ribbons
¼ Cup	parsley, finely chopped
4 Cups	cannellini beans, preferably slightly undercooked
4 Cups	water
2 Tbs	chicken broth (such as Better Than Boullion)
Drizzle	olive oil
1 tsp	parsley, coarsely chopped

Toss shrimp in lemon zest, parsley, paprika, salt, and pepper.
Heat butter in a pot or a large pan. Add shrimp and cook a couple minutes on each side.
Remove the shrimp to a plate but leave the rest of the butter in the pan.
Add the leeks to the butter and cook for about 8 minutes or until they start to brown on the edges.
Add water and Better Than Bouillon, heated and mixed
Add beans and simmer for another 8-10 minutes.
Add the shrimp and any juices from the shrimp plate back into the stew.
Heat through for a couple more minutes.
Remove from heat and add reserved lemon juice.
Serve in bowls with a drizzle of olive oil and a sprinkle of parsley

Serve with crusty bread, or stretch it to 6 people by putting it over rigatoni. You can substitute scallops for shrimp.
Source: New York Times

Lentil Pat├⌐#Sides

1 C	lentils (precooked in 2 cups of water or 1 ½ cups canned cooked lentils, drained)
1	sweet onion (chopped)
4	cloves garlic (minced finely)
6 tsp	margarine (or other butter alternatives)
1 tsp	black pepper
½ tsp	vinegar

In a large saucepan, gently saute sweet onion and garlic in margarine over low heat until soft but not browned.
Season with black pepper. Add lentils and heat until warmed through.
Scrape lentil mixture into the bowl of a food processor fitted with the metal chopping blade. Process until smooth, adding water if necessary. Add vinegar and pulse until combined.
Serve lentil pa te at room temperature with toasted bread rounds or savory crackers

Lentil Soup Crockpot#Soups

2 cups	lentils
8 cups	water
1½ Tbs	bacon, crumbled
½ cup	onion, chopped
½ cup	celery, chopped
¼ cup	carrot, chopped
3 Tbs	parsley, snipped
2½ tsp	salt
¼ tsp	ground black pepper
½ tsp	oregano
1 can	diced tomatoes
2 Tbs	wine vinegar

Rinse lentils place in cooker
Add 8 cups water and remaining ingredients except tomatoes and vinegar
Cook on LOW for 8 to 10 hours
Add tomatoes and vinegar
Turn to HIGH and cook 15 minutes longer, until hot

Lentil Stew with Sausage#Soups

2	onions, chopped
4	carrots coarsely chopped
1	sausage, skinned and chopped
1	bag lentils (1lb)
4 cups	chicken broth
1 tsp	sage
1 tsp	thyme
1 lb	spinach
	salt & pepper to taste

Saute onions, carrots, sausage
Add all other ingredients except spinach, bring to a boil
Simmer 20 minutes
Stir in spinach, and bring to a boil
Simmer 10 more minutes

Loaded Potato Soup#Soups #Vegan #Favorite

4	large potatoes, cubed
½	onion, chopped fine
4 Tbs	Earth Balance
¼ cup	flour, all-purpose
2½ cups	almond milk
2½ cups	vegetable broth (such as Better Than Bouillon)
1 cup	vegan cheddar shreds
¼ tsp	pepper
½ cup	sour cream substitute
4	green onions, finely chopped

Place potato chunks in stockpot and cover with salted water, cook 8-10 minutes until potatoes pierce easily with knife
Drain potatoes and set aside
Saute onions in butter, and whisk in flour
Slowly stir in milk and broth, and bring to a boil
Add drained potatoes, cheese, pepper
Use immersion blender to liquify potatoes, and bring to full heat
Serve green onions, and a dollop of sour cream

Mac & Cheese#Mains #Favorite #Seaside

2 boxes	Kraft Macaroni and Cheese dinner
¼ cup	green onions, chopped
1 can	chicken
1 can	cream of mushroom soup
2 Tbs	butter
2 Tbs	sour cream
2 cans	green beans
½ tsp	parmesan

Prepare the macaroni according to package directions, except add onions to the water
Drain the macaroni and put in separate bowl
Heat up chicken, soup, butter, sour cream, any optional grated cheese
Add green beans and bring to medium heat
Stir in macaroni
Top with parmesan

Mahi Mahi Marinade#Sauces

2 tbs	ginger, grated
2 Tbs	sesame oil
1 Tbs	sesame chilli oil, divided
½ Tbs	sugar
¼ cup	scallions or green onions, snipped
¼ cup	cilantro
3 Tbs	Low Sodium soy sauce
2 Tbs	lime juice

Combine first ingredients in flat bowl and marinate fish for 30 minutes

Margarita Fish Tacos#Mains #Favorite #Seaside

¾ lb	cod
¼ cup	cilantro leaves
¼ cup	onion, chopped or 4 pearl onions
1 Tbs	tequila
1 Tbs	triple sec
3 Tbs	lime juice
1 Tbs	jalapeno, pickled, chopped
¼ tsp	chili powder
1 Tbs	avocado oil
	cooking spray
	cilantro, chopped
2	tomatoes, sliced
1	avocado, chopped
1 tsp	lime juice
1 dash	Tabasco
¼ tsp	chili powder
1 cup	water
½ cup	rice
1 Tbs	cilantro, chopped
½ tsp	cumin
½ tsp	chili powder
~	salt
~	cabbage
½ can	black beans
4	tortillas, flour

Combine first 9 ingredients in flat bowl and marinate fish for 30 minutes
While fish is marinating, prepare dirty rice, cooking for 20 minutes
While marinating fish, prepare Salsa Fresca by combining tomato, avocado, lime, spices, salt, and tabasco in bowl to meld
Spray stick pan with cooking spray
Grill fish dry, one minute on a side
Add marinade to pan and cook on medium high heat 5 minutes on a side, partially covered, until the liquid is mostly gone
Flake fish and divide between the toasted tortillas
Add avocado salsa and shredded cabbage

Serve with dirty rice and beans

Marinara#Sauces #Favorite

12 medium	tomatoes, blanched, peeled and chopped, or 3 (28-ounce) cans no-salt-added crushed tomatoes
3 Tbs	olive oil
2 cups	onion, chopped
1 Tbs	sugar
1 Tbs	Italian parsley, chopped
4-6 sprigs	thyme, stripped and chopped
3-6 sprigs	oregano
2 Tbs	basil paste or chopped basil
1 tsp	pepper
2 Tbs	balsamic vinegar
2 cups	chicken or vegetable broth
6 oz	tomato paste (one can)
½ cup	red wine

Blanch, peel and crush tomatoes, and set aside
Chop onions and herbs
Make chicken broth
Heat oil in a large Dutch oven over medium heat
Add onion to pan cook 4 minutes, stirring frequently
Add sugar, herbs, pepper cook 1 minute, stirring constantly
Stir in vinegar cook 30 seconds
Add broth, tomatoes, paste, and wine bring to a simmer
Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally
Use immersion blender to smooth out the cooked tomatoes

Original Source: MyRecipes

Masala Chai#Desserts

8 cups	water
3 tsp	black tea
6 tsp	sugar
5 pieces	green cardamom
2 pieces	black cardamom
5	black peppercorns
5	cloves
1	cinnamon stick
3 cups	milk
1 knob	ginger

Put water on high heat, and add tea and sugar
Mix cardamoms, peppercorns, cloves, and cinnamon stick, grinding with mortar and pestle
Mix spices mixture into pot, and boil for 2 minutes on high
Heat milk and add to tea
Grate ginger into pot
Boil tea and milk for 7 minutes
Strain tea into teapot

Makes 12 cups. Recipe by Rajni from Cooking Class Orchha

Mashed Potatoes#Sides #Instant Pot

½ L	water
5	potatoes, peeled and sliced
1 tsp	salt
¼ cup	evaporated milk, or 2% milk

Put potatoes in instant pot and cover with water
Salt water and cook on high pressure for 8 minutes
Do a quick pressure release
Pour off water, and mash potatoes with a masher
Stir in milk, and leave on keep warm until ready to serve

Matcha Waffles#Breakfast

2T (15g)	flax
1T (7g)	apple cider vinegar
3T (40g)	canola oil or other oil
100g	flour, all-purpose
100g	almond meal
5g	baking soda
5g	baking powder
5g	salt
55g	sugar
2T (20g)	matcha powder
440g	sourdough starter
170g	milk
75g	yogurt, optional
1 tsp (2g)	vanilla

Whip together flax, ACV, and oil in a small bowl.
Mix the dry ingredients thoroughly in a medium bowl.
Mix the wet ingredients thoroughly in a large bowl.
Add dry ingredients to wet and fold together.
Wait 30 minutes.
Coat waffle iron with oil before each waffle. Bake about 4 minutes at first, lessening to about 3 minutes by the end.

Meatloaf Muffins#Mains #Steve

1 tsp	olive oil
1 cup	onion
½ cup	carrots
1 tsp	oregano
1 cup	ketchup
1.5 #	ground beef
1 cup	oatmeal or crushed saltines
2 Tbs	yellow mustard
1 tsp	worcestershire sauce
¼ tsp	black pepper
2	eggs
trace	cooking spray

Preheat oven to 350°
Heat olive oil in skillet over medium-high heat
Add onion, chopped carrot, oregano, and saute for 2 minutes
Combine onion mixture, ½ the ketchup and remaining ingredients in large bowl
Spoon the meat mixture in 12 muffin cups sprayed with cooking spray
Top each muffin with ketchup
Bake at 350° for 25 minutes, or 60 minutes if using a loaf pan instead. Continue baking until insides are 160°

Source: "Dinner Meat Loaf Muffins" from MyRecipes
aka meatloaf

Microwave Custard#Desserts

2 cups	milk or half-and-half
4	large eggs
4 Tbs	sugar
1 tsp	vanilla

Combine all ingredients in large glass container
Beat lightly until blended
Cook uncovered in microwave at full power 3-4 minutes, stirring every minute until warm
Pour through a fine strainer into glasses
Sprinkle with nutmeg
Cook uncovered in microwave at half power 6-8 minutes, rotating every two minutes
Cook just until custard appears set, but still jiggles when shaken
Remove each custard when it looks done
Let cool at least 10 minutes

Minestrone Soup#Soups #Favorite

8 oz	white beans, dried, cooked per instructions below
2 tsp	salt
1 med	carrot, chopped
1 med	onion, cut in half
2 stalks	celery, chopped
1 sprig	rosemary
1 sprig	oregano
1 sprig	parsley
2	bay leaves
2	Italian sausages, minced
2 Tbs	olive oil
2	carrots, chopped
½	onion, chopped
2	celery stalks, chopped
1	shallot, chopped
¼ cup	basil, chopped fine
½ cup	parsley, oregano, thyme, tarragon
1 sprig	rosemary, chopped fine
2 cans	petite diced tomatoes, low sodium, drained, but reserve liquid
1 Tbs	Red Boat fish sauce
1 bottle	V-8 juice or passata
½ cup	red wine
1	turnip, peeled and diced
½ bag	brussel sprouts, cleaned and halved
1 bunch	swiss chard, stems and leaves chopped separately
1 can	green beans, not French style
8 oz	pasta shells

Cover beans with water, soak overnight, drain, put in large pot, cover with water
Add carrot, onion, celery, rosemary, bay, oregano, and parsley. Simmer for 45 minutes
Remove stems, onions, etc, leaving carrots, celery and beans. Drain bean water into large measuring cup, and set beans aside
In the pot, fry minced sausages until brown. Add olive oil, and saute carrots, onion, shallot, and herbs
Add drained tomatoes and continued to saute
Add white beans, and 2 liters combined V-8 or passata, bean water, wine, water, and fish sauce
Add brussel sprouts halves and simmer for 1 hour. Add turnip, and chard stems, and simmer for 20 minutes
Add pasta, and simmer for 5 minutes
Add chard leaves and green beans, simmer for 5 more minutes

Modeled after Serious Eats

Minted Couscous Salad#Salads

1 cup	water
¾ cup	couscous
7	mint leaves, chopped fine
10	cherry tomatoes, halved
½	cucumber, chopped
dash	Maggi sauce
2 Tbs	olive oil
2	limes, juiced
1 Tbs	jalapeno vinegar
taste	black pepper

Put mint into water, and boil
Remove from heat, put couscous into water, and cover for 5 minutes
Use a fork to fluff the couscous, and transfer it into a salad bowl
Chill minted couscous for 40 minutes
Stir in remaining ingredients, toss and server

Moroccan-Style Lamb and Chickpeas#Mains

1 lb	ground or minced lamb
2 tsp	olive oil
2 cups	sliced onions
½ cup	carrots
2 tsp	cumin
2 tsp	cinnamon
½ tsp	coriander
¼ tsp	red pepper
1 cup	chicken broth
3 Tbs	tomato paste
½ cup	raisins
1½ Tbs	lemon, zested
1 can	chickpeas(garbanzos)
¾ cup	couscous
½ cup	cilantro
1 Tbs	lemon juice

Brown lamb, set aside
Saute onions and carrots in oil
Add spices and stir for 1 minute
All remaining ingredients except cilantro and lemon juice
Simmer to thicken sauce
Stir in couscous when thickened
Stir in cilantro and lemon juice when couscous is ready and serve

Mug Cornbread#Breakfast #Favorite

¼ Cup	flour
¼ Cup	corn meal
⅛ tsp	baking soda
⅛ tsp	salt
½ Tbs	sugar
¼ Cup	milk
1 Tbs	canola oil
1	egg, whisked
¼ Cup	bacon crumbles

In a small bowl, whisk the dry ingredients until well combined, 20 secs at least
In a second small bowl, whisk egg thoroughly, and add wet ingredients
Add wet ingredients to dry ingredients, folding in bacon
Pour into large mug and microwave 90 seconds

Optional: Pour ¼ cup salsa over the top or add chopped jalapenos

Mulligatawny Soup#Soups

¼ cup	vegetable oil
3 cups	onions (about 1 lb)
1½ Tbs	garam masala
1½ tsp	coriander
1 tsp	turmeric
½ tsp	cayenne pepper
2	bay leaves
2 cups	red lentils
8 cups	low-salt chicken broth
2 cups	diced cooked chicken
1 cup	coconut milk, unsweetened canned
3 Tbs	lemon juice
2 cups	cooked basmati rice
2	lemon wedges

Heat vegetable oil in heavy large pot over medium-high heat
Add onions and cook until golden brown, stirring frequently, about 15 minutes
Add garam masala and next 4 ingredients stir 1 minute
Add lentils stir until coated
Add chicken broth
Bring soup to boil reduce heat to medium and simmer until lentils are very tender, about 20 minutes
Discard bay leaves
Working in batches, puree soup in blender until smooth
Return to pot
Stir in chicken, coconut milk, and lemon juice
Season to taste with salt and pepper
Divide rice among bowls
Pour soup over
Garnish with lemon wedges serve

Mushroom Risotto#Mains #Favorite #Instant Pot #Vegan

3 Tbs	olive oil
1½ cups	leeks, diced
8 oz	mushrooms, diced
½ tsp	salt
1 tsp	pepper
2 tsp	thyme leaves, stripped
1 tsp	tarragon
1½ cups	arborio rice
½ cup	dry white wine
4 Cups	vegetable broth
2 Tbs	Earth Balance
1 lb	frozen peas, or fresh asparagus, brought to a boil
½ cup	vegan Parmesan
1 tsp	lemon zest
2 tsp	flat-leaf parsley

Push Saute for 18 minutes
When the instant pot beeps, place the oil and leeks in the pot, and stir for 4 minutes
Add mushrooms, pepper, and tarragon, and stir for 4 minutes
Stir in rice, salt, pepper, and thyme, and cook 1 minute.
Add white wine to pot and stir for an additional minute
Stir in broth, hit cancel to stop Saute, and pressure cook for 7 minutes
When the pressure cooking is done, cover steam valve with paper towel, release the steam, and remove lid.
Prepare Seared Scallops or shrimp for topping risotto
Stir in butter until creamy
Add heated peas, cheese, and lemon zest
Top each bowl with parsley

Source: MyRecipes

Mushroom Soup#Soups

1 lb	mushroom, coarsely chopped
2 Tbs	olive oil
2 Tbs	Earth Balance
1	shallot, minced
2 cups	vegetable broth (such as Better Than Bouillon)
1 tsp	tarragon
1 tsp	thyme
½ tsp	pepper
¼ cup	coconut milk (not lite)

Saute shallot and mushrooms in oil and Earth Balance until brown
Stir in broth and seasonings, and cook on medium heat for 10 minutes
Use immersion blender thoroughly blend soup to smooth texture
Whisk in coconut milk just before serving (set aside leftovers to freeze, if any, before stirring in milk)

Nectarine Blueberry Galette#Desserts

1	flat roll-up pie crust
1.5 lbs	stone fruit, e.g. 3 nectarines; 2 nectarines and 15 cherries
12 oz	blueberries
½ lemon	juice
3 Tbs	sugar, granulated or brown
1½ tsp	cinnamon
3 Tbs	flour
2 Tbs	melted butter

Take pie crust out of fridge one hour before
On floured surface, roll crust out to 14 inch diameter
Transfer crust onto parchment on baking sheet
In a large bowl, combine sliced nectarines, blueberries, lemon juice, sugars, flour and cinnamon.
Gently toss to coat the fruit evenly and let stand for at least 10 minutes
Preheat oven to 375 F
Arrange the fruit in the center of the dough, leaving about a 2 inch edge of dough all the way around
Fold the pastry edge up and over the filling, pleating the dough in evenly spaced folds, pressing to seal as you work your way around
Brush the pastry border and edges with the melted butter and pour extra over fruit
Sprinkle the edges with sugar
Bake 35 to 45 minutes, until juice bubbling and crust is evenly browned
Serve with vanilla bean ice cream

Inspiration

New Orleans Bread Pudding#Desserts

Pudding
10 oz loaf	stale french bread, crumbled
4 cup	milk
2 cup	sugar
8 Tbs	butter, melted
3 each	eggs
2 Tbs	vanilla
1 cup	raisins
1 cup	coconut
1 cup	chopped pecans
1 Tbs	cinnamon
1 tsp	nutmeg
Whiskey Sauce
½ cup	whiskey
1 cup	light brown sugar
1 tsp	vanilla
4 Tbs	unsalted butter, cold
½ cup	heavy cream

Combine all ingredients through nutmeg
Mixture should be very moist but not soupy
Pour into buttered 9 x 12" or larger baking dish
Place into non-preheated oven
Bake at 350 degrees for apprx. 1 hour and 15 minutes, until top is golden brown
While bread pudding is baking, make whiskey sauce:
Combine whiskey and sugar in saucepan and bring to a boil
If a large flame of fire happens, remain calm and cut the heat off until the alcohol burns off
Add vanilla and turn heat to low and reduce by half
Cut off heat and whisk in butter 2 tablespoons at a time
Stir in heavy cream
Keep stirring until sauce coats the spoon

Nonny's Cole Slaw#Salads

½	cabbage (red or green)
¼ cup	sour cream
1 Tbs	sugar
1 Tbs	cider vinegar
¼ tsp	dijon mustard
	salt, pepper, paprika to taste

Shave and chop cabbage fine
Combine the rest of the ingredients for the dressing
Toss the cabbage in the dressing to thoroughly dress it
Refrigerate it until ready to serve

One-Pot Pasta with Spinach and Goat Cheese#Mains #Favorite #Seaside

½ jar	marinara
5.33 oz	penne rigatta, or rotini pasta
10 oz	spinach
1 oz	basil, chopped fine

In large pot, cook pasta under steamer
Add spinach to steamer basket when pasta is half done
Finish cooking the pasta and steaming the spinach, and drain
Add marinara and stir
Put a portion of goat cheese in the bottom of each bowl, and microwave it for 15 seconds
Cover cheese with pasta-spinach-sauce mixture

One-Pot Pasta with Spinach and Tomatoes#Mains

1 Tbs	olive oil
1 cup	onion
1 can	unsalted petite diced tomatoes, undrained
1 ½ cups	chicken stock (such as Swanson)
½ tsp	oregano
8 ounces	whole-grain spaghetti or linguine (such as Barilla)
½ tsp	salt
10 oz	spinach
1 oz	Parmesan (about ¼ cup)

Heat a Dutch oven or large saucepan over medium-high heat. Add oil swirl to coat.
Add onion to pan and saute 3 minutes or until onion starts to brown.
Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.
Stir to submerge noodles in liquid.
Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Uncover, stir in salt.
Add spinach in batches, stirring until spinach wilts. Remove from heat let stand 5 minutes.
Sprinkle with cheese.

Similar idea

Orzo Risotto With Shrimp and Asparagus#Mains

½ lb	asparagus, cut on the diagonal
½ lb	frozen shrimp
1 cup	orzo
3 Tbs	butter
½ cup	chicken bouillon, such as 'Better Than Bouillon'
2 Tbs	flat-leaf parsley
12	sage leaves, whole
¼ cup	Parmesan

Cook asparagus until tender in large saucepan of salted water
Set aside the asparagus, and cook the orzo until al dente, around 10 minutes
While cooking the orzo, melt the butter in a skillet, season with sage and parsley.
Grill the shrimp until pink, about a minute per side.
Remove shrimp from skillet and place on asparagus
Drain the orzo, reserving ¼ cup of the cooking water
Using the chicken broth, deglaze the skillet, and pour it into the orzo pot
Cook orzo until creamy, around 2 minutes
Stir in asparagus and shrimp and cook until heated through
Serve in two bowls, topped with Parmesan

Overkill Margarita#Cocktails

3 jiggers	Sauza Hornitos Reposado 100% de agave
3 jiggers	triple sec, 60 proof
2-3	limes thoroughly juiced with the gadget
1 cup	cracked ice

Plant lime tree, wait 5 years to harvest fresh limes
Juice limes immediately after picking
Add ingredients to cocktail shaker, correct lime juice if it doesn't smell tart enough
Add cracked ice and shake until the exterior frosts
Take the top off the shaker and pour ice and all into two sombrero glasses
Garnish with slice of lime

Pacific Paella#Mains

3	chicken breasts halves boneless and skinless (Costco size)
½ tsp	black pepper
1 tsp	paprika
2	Italian sausage (mild)
1 cup	sun-dried tomatoes, drained and chopped
2 cans	chicken broth (10¾ oz) + water to make 3¾ cup
¾ tsp	turmeric
½ tsp	saffron threads
2 cups	converted rice
6	pearl onions peeled
1	red pepper cut into thin strips
½ lb	of asparagus
4 stalks	celery
3	biggest shrimp per person
2	scallops per person

Cut chicken into ½" strips. Combine paprika and pepper and coat the chicken.
Cut sausage in ¼" pieces, remove casing, set aside
Pat tomatoes dry if necessary, or use dried tomatoes w/o oil
Add enough water to chicken broth to make 3¾ cups, and bring it to a boil in 12' skillet
Stir in rice, onion, turmeric, saffron, chicken, sausage, and tomatoes
Cover tightly and simmer 20 minutes
Add vegetables, and bring back to steaming (2-3 minutes)
Lay in shrimp and steam for 4-5 minutes
Bury scallops in rice, and flip shrimp over
Cover, bring back up to steaming, and then turned off heat and let sit to absorb liquid, perhaps 5 minutes

When reheating leftovers, add new vegetables and seafood

Paella Sur La Table (Steps)#Mains

Prepare all ingredients and refrigerate. Start with peeling and crushing the tomatoes
Cut chicken into ½" strips. Combine paprika and pepper and coat the chicken, set aside
Cut sausage in ¼" pieces, remove casing, set aside
Chop sun-dried tomatoes, patting dry if in oil
Peel the onions, clean and cut bell peppers into strips, and cut asparagus and celery into pieces
Peel the shrimp except for the tail
Bring chicken broth to a simmer in a large saucepan. Reduce heat to low and cover to keep hot.
To prepare the sofrito:
Heat the oil in a paella pan over medium high heat. Add the onions, stirring frequently until tender, and lightly caramelized, 5-8 minutes.
Add bell pepper and cook 2-3 minutes
Add tomatoes, pimenton, salt and bay
Reduce heat to medium, and stir frequently until the sauce is thick and turns deep brick red color, about 10 minutes.
To prepare the paella: Push the sofrito to the sides of the pan, and add oil to the center.
When oil is shimmering, add chicken to the pan and saute 5 minutes.
Make another space in the center of the pan, add sausage and brown.
Make another hole, and add spices and toast for 30 seconds
Stir to combine sofrito and paella together.
Ladle 3 cups hot chicken broth into the pan, and stir in rice and salt, shaking the pan to evenly spread the rice grains.
Increase the heat to medium high and boil for 7 minutes, or until the rice just starts to break the surface of the broth.
Lay pearl onions and celery on top
Reduce heat to medium low, cover with foil, simmer gently, undisturbed for 10 minutes
Uncover and check the rice. If it's dry and undercooked, drizzle in remaining chicken broth.
Add bell peppers and asparagus, cover tightly and steam 8 minutes
Lay in shrimp and steam for 5 minutes
Flip the shrimp over and bury the scallops in the rice.
To prepare the socarrat: increase the heat to medium high. Cook for about 2 minutes until the bottom layer of rice starts to crackle and caramelize.
Move the pan so the flame is under one quarter. After 90 seconds, rotate the pan so the next quarter is over the flame. Repeat for all 4 quarters
When the rice caramelized evenly, cover and let rest for 5-10 minutes.
Garnish with lemon wedges, and serve family-style straight from the pan

When reheating leftovers, add new vegetables and seafood

Paella Sur La Table Ingredients#Mains

Sofrito:
2 Tbs	olive oil
⅔ cup	finely diced onion
½ cup	bell pepper, diced
1 cup	crushed tomato
½ tsp	pimenton
½ tsp	salt
1	bay leaf
Paella:
2	large chicken breasts, cut into ½" strips
½ tsp	black pepper
1 tsp	pimenton
6 oz	chorizo or two mild Italian sausages
¼ cup	sun-dried tomatoes
3¾ cups	chicken broth
2 Tbs	olive oil
½ tsp	turmeric
¼ tsp	salt
½ tsp	saffron threads
1½ cup	bomba rice
6	pearl onions peeled
2 stalks	celery cut into ½" pieces
½ cup	bell pepper, cut into thin strips
16 spears	asparagus, cut into 1" pieces
3	extra jumbo shrimp per person
2	sea scallops per person
1	lemon, cut into wedges

Panzanella#Salads #Favorite #Seaside

1 slice	sourdough bread cut up into very small pieces
2	tomatoes
½	cucumber
¼ cup	basil, chopped fine
1 Tbs	olive oil
1 Tbs	white balsamic vinegar
~	salt and pepper to taste

In a large bowl, toss all the ingredients, correct the oil and vinegar
Optionally add ½ cup mozzarella cubed small

Pappa al Pomodoro di Francesca#Soups

2 cups	peeled tomatoes, chopped
½ lb	stale bread (preferably Tuscan bread), cut into smallish pieces
4 cups	vegetable broth, warmed
4 cloves	garlic, minced
~	basil, chopped coarsely
2 Tbs	extra virgin olive oil (you can also use seasoned or spicy oil)
~	salt and pepper

Place the stale bread in a large bowl and pour the warm broth over it, cover and set aside for at least 1 hour.
Over medium heat and in a wide pot, pour the oil and saute the garlic. Add the tomatoes and a dash of salt and pepper.
Simmer for about 20 minutes.
Add the bread (which should have absorbed the water) to the pot, squeezing it a bit with your hand as you do so to eliminate any excess broth.
Cook for at least 15 minutes, stirring every so often with a wooden spoon.
Serve warm, adding a bit of fresh cut basil and a swirl of good olive oil on top

Peanut Butter Cookies#Desserts #Vegan #Cookies #Favorite

1 cup	peanut butter (salted)
1 cup	sugar
6 Tbs	almond milk
2 tsp	vanilla
1 cup	flour, all-purpose
1 tsp	baking soda

Line cookie sheet with parchment paper
Dough: In large bowl, add peanut butter and sugar, and mix until creamy. Stir in almond milk. Next add flour and baking soda. Mix it by hand.
Roll and flatten: Using a cookie scooper, scoop and roll dough into evenly sized balls. Flatten with fork.
If making dough ahead, freeze cookies on sheet for a hour, and then bag them.
Preheat oven to 350°
If dough was made ahead, spread out the cookies 2'' apart on a cookie sheet covered with parchment
Bake: 10-13 minutes. Let cool for a few minutes before transferring them to wire rack

Finished cookies can be frozen to keep for 2 months

Pecan Pesto#Mains

¼ cup	parsley or lovage
⅓ cup	pecans, toasted and chopped fine
60g	cheese such as manchego or parmesan, grated fine
2 cups	basil
½ cup	olive oil

Place basil, parsley (lovage) in good processor
While pulsing greens, pour in oil slowly
Use scraper to push basil down into oil
Use scraper to empty basil into large glass bowl
Stir in nuts and cheese
Salt and pepper to taste
Serve over fettucine

Pecan Pie#Desserts #Vegan

1¼ cup	flour
½ tsp	salt
6 Tbs	shortening, chilled
1.5 Tbs	vegan butter, chilled
3-5 Tbs	ice water
1½ cup	pecan halves
½ Tbs	vegan butter
pinch	salt
10	saltines, crumbled
½ cup	water
2 Tbs	vegan butter
1¼ cup	sugar
¼ cup	light corn syrup
2 tsp	vanilla
3 Tbs	applesauce or pumpkin puree
3 Tbs	corn or tapioca starch

Preheat oven to 425°F.
In a medium bowl, sift together flour and salt.
Using a pastry cutter, cut in shortening and butter until pea-sized.
Sprinkle with 3 Tbs ice water and stir until dough comes together in a ball, adding more ice water as needed. (Use as little water as possible and handle the dough as little as possible, so as not to end up with a tough crust!)
Roll out dough on a lightly floured surface.
Transfer to 9" pie plate; trim and shape edges as desired.
Prick crust with a fork and fill with pie weights; bake for 5 minutes.
Remove pie plate from oven and set aside.
Reduce oven temperature to 325°F.
In a heavy skillet on medium heat, melt butter.
Add pecan halves and salt and toss, stirring occasionally until pecans are toasted. Take care not to burn them!
Turn off heat and set aside.
In a small bowl, stir together crackers and water.
Let water absorb, then put mixture in a food processor with butter, sugar, corn syrup, vanilla, applesauce or pumpkin puree, and starch.
Process until mixture is relatively smooth.
Pour mixture into saucepan over high heat and bring to a boil, stirring constantly.
When mixture boils, lower heat slightly and cook for 2 more minutes, stirring to make sure nothing burns to the bottom of the pan.
Fold in pecans.
Remove pie weights from crust, then pour filling into crust.
Bake for 50 minutes.
Cool fully, a couple of hours, before slicing and serving.

Peppercorn Steak Barbecue#Mains

2 lbs	top sirloin
2-3 tsp	cracked peppercorns
¼ cup	brandy
¼ cup	olive oil
2 Tbs	worcestershire sauce
1 cube	beef bouillon
3	rosemary sprigs, cut fine

Press peppercorns into steaks
Mix remaining ingredients in flat dish
Marinate steaks in mixture for 20 minutes
Drain steaks, reserve marinade
Grill over medium fire, brushing marinade on when turning
Serve sliced with cherry tomatoes as garnish

Pickled Jalape├▒os#Sides

1 cup	white vinegar
1 cup	water
2 Tbs	sugar
1 Tbs	salt
7-8	jalape├▒o peppers thinly sliced

Combine the vinegar, water, sugar, and salt in a medium pot and bring to a boil. Add jalape├▒o slices, stir, and remove from heat.
Let sit for at least 8 minutes then use tongs to remove the jalape├▒os from the pot to a jar; cover with the brining liquid to fill the jar.

Easy and quick to make, this recipe works for all kinds of peppers

Pisco Sour#Cocktails

1	egg white
2½ oz	Pisco Capel or similar
1 oz	simple syrup
2 Tbs	lime (about one limes worth)
3 drops	Angostura Bitters

Crush ice
Combine egg white, Pisco, simple syrup, lemon juice and ice
Cover, shake vigorously for 15 seconds, and strain into six-oz cocktail glass
Top with a few drops of bitters

Optionally, use egg beaters. It works just as well

Pizza Sauce#Sauces

2 Tbs	olive oil
1 cup	oregano, basil, thyme, parsley, onions, chopped
1 Can	diced tomatoes
1 Can	tomato paste
	garlic powder, optional

Brown the herbs and onions in oil
Stir in the tomatoes and paste, and simmer on low for an hour
Immersion-blend the sauce
At the last minute, stir in garlic powder into a small bowl of the sauce before spreading on a par-baked crust

Pom Vanilla Cosmo#Cocktails

Jigger	Pomegranate
Jigger	Vanilla Vodka
~	Crushed Ice

Shake and strain

Pork Curry#Mains #Favorite #Seaside

8 oz	pork
1 Tbs	olive oil
2 cups	carrots, cut small
2 cups	celery
8	pearl onions
2½ cup	water
½ head	cauliflower
3 squares	S&B curry mix (2 hot, 1 medium)

Cut pork into small pieces
Add olive oil to pan and brown pork for 3 minutes
Add carrots, celery, and onions, and continue stir frying for another 3 minutes
Add water and bring to a boil
Simmer 10 minutes covered
Add cauliflower, and simmer 5 more minutes, covered
Stir in curry squares until melted
Serve over rice

Makes 4 servings

Pork Tofu Soup#Soups #Favorite #Seaside

4 cups	low-sodium chicken broth
1 Tbs	ginger paste
2 Tbs	reduced-sodium soy sauce
2 drops	mushroom essence
6 oz	pork cut into ¼ cubes
½ pkg	tofu, cut into ¼ in cubes
2	sliced green onions (subst chives)
6	sliced mushrooms
1 lb	asparagus, or bok choy or broccoli, or rabe
1 pkg	udon (or 4 oz of uncooked)

Thaw udon noodles if frozen
In a large saucepan, combine broth, ginger, and soy sauce and bring to a simmer over medium heat
Add pork, green onions, and tofu to broth and stir to separate meat slices
Cook until pork is no longer pink, 7-8 minutes.
Stir in mushrooms, and cook for 3 minutes
Stir in vegetables and cook for 3 minutes
Add noodles and cook until they are hot through
(If broth doesn't cover vegetables, stir to cover with liquid, and then cover.)
Serve with Sriracha, chili oil, garlic paste, or sesame chili oil

Portobello Mushroom Burgers#Mains

4	portobello mushroom caps
4	burger buns
¼ Tbs	balsamic vinegar
2 Tbs	olive oil
1 Tbs	basil
1 Tbs	oregano
1 tsp	tarragon
.	salt and pepper to taste
4 oz	cheese, such as emmenthal or cheddar
1 Tbs	mayo
4 drops	Maggi sauce

In flat pan, mix oil, vinegar, and herbs
Lay the caps upside down, and spoon marinade into folds
Marinate mushrooms for 15 minutes
Heat iron skillet to medium, and add another Tbs of olive oil to the pan
Toast buns
Saute the mushrooms upside up for 5 minutes, brushing with marinade
Flip the mushrooms, and place slices of cheese on each, and saute another 5 minutes
Mix the Maggi Mayo, and spread on toasted buns
Use a big spatula to place mushroom on bun
Top with lettuce, tomato, and remaining marinade
Cut Robin's burger in half

Quick Beef Stroganoff#Mains

6½ cup	water, divided
4 oz	uncooked egg noodles
1 lb	flank steak, trimmed
	Cooking spray
1 cup	onion
½ tsp	freshly ground black pepper
¼ tsp	hot paprika
6	sliced mushrooms
1 cup	beef bouillon, divided
5 tsp	flour, all-purpose
⅓ cup	fat-free sour cream
3 Tbs	green onions, sliced thin
1 Tbs	butter
2 Tbs	flat-leaf parsley

Add noodles cook 5 minutes or until al dente
Bring 6 cups water to a boil in a large saucepan
Cut beef across the grain into ¼" wide strips cut strips into 2" pieces
Heat a large skillet over medium-high heat
Coat pan with cooking spray
Add beef to pan saute 4 minutes or until browned
Remove beef from pan
Add 1 cup onion, black pepper, salt, paprika, and mushrooms to pan saute 4 minutes or until tender
Reduce heat to medium
Combine ¼ cup beef bouillon and flour in a small bowl, stirring with a whisk
Add broth mixture, beef, remaining ¾ cup broth, and remaining ½ cup water to pan, scraping pan to loosen browned bits
Cover and cook 8 minutes or until sauce thickens
Remove from heat stir in sour cream, green onions, and butter
Serve beef mixture over egg noodles sprinkle with parsley

Raclette Potatoes With Ham and Salmon#Mains

4	potatoes
1.5 lb	Emmenthal
6 oz	ham
6 oz	salmon
2	tomatoes, sliced
12	asparagus
1 oz	butter
⅛ tsp	thyme
1 oz	flour
6 oz	milk
2 oz	creme fraiche
3½ oz	Emmenthal, grated
¼ Cup	creme fraiche
¾ tsp	lemon juice
½ tsp	lemon peel, zested

Clean potato skins, poke holes with a fork
Wrap potatoes in foil sprayed with cooking spray
Bake at 425° for 60 minutes
Grate emmenthal, slice tomatoes, and snap asparagus
Unwrap potatoes, slice in quarters, place in ramekins or foil lined baking pan
Lay half of the cheese on potato quarters & broil for 7 minutes or until cheese bubbles start to brown
Ten minutes before potatoes are done, prepare asparagus, and make sauce:
Melt butter in large pan, add thyme
Add flour in butter, whisking constantly for 1 minute
Gradually add milk and creme fraiche, whisking constantly
Cook until thickened, 6 or 7 minutes
Remove potatoes from oven, and lay ham on alternating quarters
Lay salmon and tomatoes on alternating quarters
Squeeze lemon juice on salmon
Lay more cheese on top of all potatoes
Broil on high until cheese is browning
Stir lemon zest and juice in small amount of creme fraiche to top salmon
Serve potatoes with asparagus on the side

Robin's Homegrown Pumpkin Pie From Puree#Desserts

1	medium pumpkin
4 cups	pumpkin, firmly packed (or 3 16oz cans of Libbys)
4	eggs slightly beaten
½ cup	brown sugar
¾ cup	sugar
2 tsp	cinnamon
1 Tbs	pumpkin pie spice
1 tsp	ginger
¼ tsp	cloves
dash	salt
2 cans	evaporated milk 13oz each
2	nine inch unbaked pie shells with high fluted edges
18	pecans

whipping cream
Cut pumpkin in half
Clean out seeds and strings
Put in pan with ¼" water, cut side down
Bake for 1 hours at 325°
Poke with fork to make sure it is done
Peel and cut it into small pieces
Put into sieve, cover with small plate, put heavy weight on to press out liquid
To store, put grate in first so liquid will fall to the bottom and not be reabsorbed
Don't use aluminum
To prepare for pie, put a portion into a metal sieve and pound into pulp
Pack into 2 C measuring C, and mash as much liquid out as possible with metal masher
(Two nine inch pies will require 4 C firmly packed pumpkin)
Preheat oven to 425°
Process pumpkin in blender or food processor ¼ to 1 C at a
Put in large bowl
Add remaining ingredients
Pour into pie shells
Bake at 425° for 15 minutes
Reduce temp to 350° and arrange pecans on top
Continue baking for 45 minutes (use knife test)
Whip cream with sugar and vanilla
Cool, serve with whipped cream

Robin's Rum & Coke#Cocktails

5	ice cubes
½	lime
12 oz	Diet Coke
2 oz	Cruzan Aged Rum

Juice lime into tall glass, and toss the skin in too
Place ice into glass
Pour rum
Pour diet Coke to top

Who knew? Cruzans recipe is exactly like this one.

Rosemary Crackers#Sides

2 cups	flour
1 tsp	baking powder
1 tsp	salt
⅔ cup	water, warm
⅓ cup	olive oil
2 Tbs	rosemary, chopped

Preheat oven to 400
Lightly spray or grease two large cookie sheets with olive oil
Combine flour, baking powder, salt, and 1 Tbs of the rosemary
Mix in water and oil until dough forms a smooth ball. Separate the dough in two, and flatten on each cookie sheet
The thinner the dough, the crispier the cracker. You can use a roller, but my kids and I prefer spreading it with our fingers
Sprinkle remaining rosemary on the tops and pat down. Use a pizza-cutter to cut before baking for even crackers, or break unevenly after baking for a more rustic look
Bake for approximately 10 minutes, or until crispy
Stir in cilantro and lemon juice and serve

From Sloat Gardens

Sage Brown Butter Sauce#Sauces #Favorite #Robin

5 Tbs	butter
15 - 18	sage leaves
¼ cup	chicken broth
1 tsp	lemon zest
1 Tbs	lemon juice
2 Tbs	shaved parmesan

Melt butter in a medium pan (not non-stick)
Add sage leaves and continue over medium heat until the white milk solids have browned and leaves are crispy
Set aside leaves
Add broth stirring carefully
Reduce heat to medium low, and simmer until sauce is reduced and slightly thickened, about 3 minutes
Add lemon zest and lemon juice, swirling constantly
Simmer 5 minutes more
Stir leaves back in
Season with salt and freshly ground black pepper to taste and serve immediately over pasta
Garnish with shaved or grated parmesan-Melt butter in a medium pan (not non-stick)

Salmon Steaks w Spinach#Mains

2 Tbs	butter or margarine
2 cloves	garlic, optional
4	salmon steaks (2 lbs. total), each 1", thick
1	large onion, chopped
1	tsp dill weed
2	lemon wedges
2 lbs	spinach
	salt, pepper

Melt the butter in a nonstick pan, add onion and garlic and cook, stirring occasionally, until onion is very soft, about 15 minutes
Remove tough spinach stems wash leaves and Cut into 1" wide strips
Stir spinach into onion mixture
Cover pan, increase heat to high, and cock until spinach is bright green and wilted, about 3 minutes
Uncover and cock until liquid evaporates, stirring occasionally
Remove from heat season to taste with salt and pepper
Transfer to a serving dish keep warm
Broil salmon on a lightly greased pan 4 inches from hear for 5 minutes
Turn steaks sprinkle with dill, and broil 5 mote minutes or until flesh inside is just opaque in thickest portion
To serve, place salmon atop spinach and garnish with lemon wedges

Salmon Sushi Bowls#Mains

3 Tbs	soy sauce
2 tsp	sesame oil
3 Tbs	balsamic vinegar
1 Tbs	ginger, zested
¾ lb	salmon steaks, cut into strips
¼ Cup	pickled ginger, chopped
10	asparagus
1 Cup	edamame
1 tsp	sesame seeds
3 sheets	seaweed

Mix first four ingredients in a shallow bowl or plastic bag
Put salmon strips in marinade and refrigerate for 1 hour
Prepare sushi rice - see 'Side - Sushi Rice'
Cut or slice seaweed into tiny strips
Chop picked ginger
Saute the salmon strips until browned
Place on sushi rice in large bowl
Sprinkle ginger, seaweed, and sesame seeds over salmon
Pour remaining marinade over the salmon

Sangria#Cocktails

750ml	Merlot (or Cabernet Sauvignon)
½	orange, zested and sliced
1	lemon, sliced
2 Cups	apple, sliced
¼ Cup	brandy
¼ Cup	triple sec
1 Cup	sparkling water

Pour the wine into a pitcher
Add fruit, brandy and triple sec
Put pitcher in ice bucket
Fill ice bucket with ice and pour water until the ice level is as high as the sangria
Chill for at least 30 minutes - 4 hours is better
Pour in sparkling water just before serving

Scallop Piccata with Sauteed Spinach#Mains

1½ lbs	sea scallops (about 12)
¼ tsp	salt
¼ tsp	freshly ground black pepper
3 tsps	canola oil, divided
½ cup	vermouth
3 Tbs	parsley, chopped
4 Tbs	lemon juice (more if using sweet lemon such as Meyer)
2 Tbs	butter
4 tsps	capers
10 oz	spinach

Heat a large skillet (NOT non-stick) over high heat
Pat scallops dry with paper towels
Sprinkle salt and freshly ground pepper over scallops
Add 2 Tbs canola oil to pan swirl to coat
Add scallops
Cook 2 minutes on each side or until browned and done
Remove from pan
Keep warm
Reduce heat to medium
Add vermouth, scraping pan to loosen browned bits
Cook 2 minutes or until liquid is reduced by half
Remove from heat. Add parsley, fresh lemon juice, butter, and capers, stirring until butter melts.
Pour sauce in a bowl
Heat remaining tsp oil in pan over medium-high heat
Add spinach
Saute 30 seconds or until spinach almost wilts
Drizzle sauce over scallops
Serve with spinach or roasted asparagus

Serve on a bed of angel hair pasta, linguine, or brown rice, if desired
MyRecipes source

Seared Scallops#Mains

6	sea scallops
6	shrimp (16-20 / lb size)
¼ tsp	pepper
2 tsp	olive oil
1 tsp	butter
½	lemon, juiced
¼ cup	white wine

Pat shrimp and scallops dry
Heat oil on medium high heat in a non-stick pan
Add scallops and shrimp, and cook 2 minutes
Turn scallops over and add butter
Cook second side 2 minutes
Remove shellfish to warm plate
Add lemon juice, and scrape pan
Add wine, cook over medium heat until reduced 50%

This goes with Mushroom Risotto

Sesame Beef Stir Fry#Mains

1 Tbs	ginger paste
~	grated fresh ginger to taste
2 Tbs	soy sauce, slow-sodium
1½ tsp	dark brown sugar
½ tsp	crushed red pepper
1½ Tbs divided	sesame oil
½ lb	beef, such as flank or sirloin, sliced
1½ cup	tofu
8	green onions, sliced into 1" pieces
4 cups	spinach
2 Tbs	sesame seeds

Combine ginger, soy sauce, sugar, pepper and 1½ Tbs oil into small bowl
Marinate beef and tofu in sauce
Heat a wok or skillet over high heat
Add sesame seeds to wok and stir for 1 minute
Add sesame oil to wok, and brown beef for 3 minutes
Add green onions and stir fry for 1 minute
Add sauce and tofu, and cook 1 minute
Add spinach last, cover wok for 30 seconds
Scoop over ½ cup rice

Sesame, Lime & Ginger Mahi Mahi#Mains

2 each	mahi mahi filets
2 Tbs	sesame oil
2 Tbs	ginger, grated
4 Tbs	soy sauce
3 Tbs	lime juice
2 Tbs	sugar
1 tsp	chili pepper flakes

Thaw filets in the refrigerator
Make sushi rice
Combine all ingredients besides fish in a large measuring cup
Warm ingredients and stir until sugar dissolves into liquid
Place fish in shallow pan, and cover with marinade
Refrigerate for 30 minutes at least, turning fish over three or four times
Grill until fish is flaky
Serve fish and sauce over sushi rice

Shrimp and Black Rice Salad#Mains

¼ cup	olive oil
1 tsp	lemon zest
3 Tbs	lemon juice
1 cup	black rice
1¾ cup	water
12	medium shrimp, thawed and peeled
4 oz	snow peas
8 oz	asparagus, sliced
1 cup	frozen peas
¼ cup	green onions
¼ cup	flat-leaf parsley
¼ cup	tarragon

Combine oil and lemon juice and zest in a bowl to meld
Prepare black rice: bring water to a boil, stir in rice and simmer for 50 minutes
In separate pot, boil snow peas, asparagus and peas
Pull vegetables from boiling water, and set aside
Boil shrimp until opaque, about 3 minutes
Toss together shrimp and vegetable mixture with black rice
Add green onions, parsley, and tarragon

Shrimp Spaghetti with Asparagus#Mains #Seafood #Seaside #Favorite

1½ lb	frozen shrimp
5 oz	angel hair pasta
¼ tsp	freshly ground black pepper
20 spears	asparagus, snapped and cut into 1 inch pieces
6 oz	al fredo sauce
6 oz	marinara sauce

Boil 3 quarts of water in a large pot
Thaw and clean the shrimp, cut in half
Snap and cut the asparagus
Add pasta to boiling water and bring back to a boil for 2 minutes
Add asparagus and boil for three minutes
Add shrimp and boil for one more minute
Drain completely, and put back in the pot
Stir in white and red sauces, and bring back up to heat
Serve with parmesan cheese and black pepper
Cook 2 minutes or until liquid is reduced by half

Skillet Chicken Pot Pie#Mains

⅓ cup	butter
½ cup	flour, all-purpose
1½ cup	chicken broth
1½ cup	milk
¼ tsp	salt
½ tsp	ground black pepper
2 tsp	butter
½	onion, diced
8 oz	package sliced fresh Baby Bella mushrooms
4 cups	shredded cooked chicken
2 cups	frozen cubed hash browns or cubed new potatoes (nuke them for 2-3 minutes)
1 cup	celery
1 cup	matchstick carrots
1 cup	frozen small sweet peas
⅓ cup	fresh parsley
25-30	sage leaves, washed, dried, and chopped fine
2 tsp	thyme leaves
1	package, refrigerated pie crusts
1	egg white or 2 Tbs Egg Beaters

Prepare Filling: Preheat oven to 350°
Melt ⅓ cup butter in a large saucepan over medium heat
Add all-purpose flour, and cook, whisking constantly, 1 minute
Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly
Remove from heat, and stir in salt and pepper (or Creole seasoning to also add garlic)
At the same time, melt 2 Tbs butter in a large Dutch oven over medium-high heat
Add onion, mushrooms, sage, parsley, and thyme, then saute 10 minutes or until tender
Stir in chicken, next 7 ingredients, and sauce
Partially cook potatoes before adding to the mixture
Prepare Crust: Place 1 pie crust in a lightly greased 10-inch cast-iron skillet
Spoon chicken mixture over bottom pie crust, and top with remaining pie crust
Whisk egg white until foamy brush top of pie crust with egg white
Cut 4 to 5 slits in top of pie for steam to escape
Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly

Skinny Mashed Potatoes#Sides #Vegan

1 cup	vegetable broth, e.g. Veggie Better Than bouillon or Not Chickn
5	potatoes, cubed

Boil potatoes in broth
Pour off broth and reserve
Mash potatoes
Slowly stir in broth until potatoes are desired consistency

Slumgullion#Mains #Vegan #Favorite #Seaside

1 C	cooked rotini
1 lb	Yves Veggie Ground
1 can	Mexican corn
1 can	Mexican stewed tomatoes
1 can	peas
1	onion
½ C	basil
1 tsp	sage
1 tsp	thyme
1 tsp	oregano
½ tsp	cayenne pepper
¼ C	cilantro

Cook rotini per instructions on box
Brown onions in olive oil, and then crumble in Veggie Ground
Stir in herbs to mixture
Add cans, including the juice
Add cooked pasta
Heat through
Adjust to taste
Leave on lowest setting to meld up to one hour
Serve with home made cole slaw on the side, and parmesan on top.

Source: Valerie Lasater

Snickerdoodles#Desserts

1½ cup	sugar
½ cup	butter
½ cup	shortening
2	eggs
2¾ cup	flour, all-purpose
2 tsp	cream of tartar
1 tsp	baking soda
¼ tsp	salt
2 Tbs	sugar
3 tsp	cinnamon

Heat oven to 400°
Mix 1½ C sugar, the butter, shortening and eggs in a large bowl
Stir in flour, cream of tartar, baking soda and salt
Shape dough w/ rounded teaspoonfulls into balls
Mix 3 tsp sugar and cinnamon, and roll balls in mixtures
Place about 2" apart on ungreased cookie sheet
Bake until set, 8-10 minutes
Immediately remove from cookie sheet
Makes 6 dozen cookies

Sourdough Waffles#Breakfast

2T (15g)	flax
1T (7g)	apple cider vinegar
3T (40g)	canola oil or other oil
100g	all-purpose flour
100g	almond meal
5g	baking soda
5g	baking powder
5g	salt
55g	sugar
440g	sourdough starter
170g	milk
75g	yogurt or apple sauce (optional)
1 tsp (2g)	vanilla

Whip together flax, ACV, and oil in a small bowl.
Mix the dry ingredients thoroughly in a medium bowl.
Mix the wet ingredients thoroughly in a large bowl.
Add dry ingredients to wet and fold together.
Wait 30 minutes.
Coat waffle iron with oil before each waffle. Bake about 4 minutes at first, lessening to about 3 minutes by the end.2T (15g) flax

Spinach Pkhali#Sides #Vegan

600 grams	spinach, stemmed (not baby spinach)
180 grams	walnuts
¾ cup	cilantro
¼ cup	tarragon
½ tsp	turmeric
½ tsp	crushed red pepper
½ tsp	fenugreek
½ tsp	salt
2 Tbs	red wine vinegar
12 each	pomegranate seeds (sarcotesta)

Blanch spinach, adding other greens such as radish greens). Cook it down, and drain
Squeeze all water out of the greens and set into large mixing bowl
Cool spinach leaves for 20 minutes
Use nut grinder to grind walnuts to powder
Add remaining ingredients (except pom seeds) into bowl with spinach.
Using gloves, knead ingredients together completely
Cover and refrigerate over night
Scoop pkhali into round balls with ice cream scoop
Press pom seeds into top of each ball
Serve with toasted bread

Georgia

Spinach Salad#Salads #Favorite #Seaside

1 Cup	cottage cheese
4 Tbs	Nakano's red top, or Nakano's green top plus 1 tsp sugar
	onion juice scraped from ½ onion
¼ Cup	bacon, crumbled
½ tsp	dry mustard
	salt, pepper
¼ Lb	spinach
¼ Lb	red lettuce

Combine cheese, vinegar, onion juice, bacon, mustard, sugar (if needed), and seasoning
Refrigerate dressing for an hour to meld
Tear lettuce, and mix with spinach
Dress and toss and serve immediately

Serve with naan

Split Pea Soup#Soups

4 Tbs	olive oil
1	large onion
4	celery stalks
2	large carrots
12 oz	ham
2 bags	split peas (2 lb)
4	bay leaves
2 tsp	thyme
8 cups	low-sodium vegetable broth

Chop onion, carrots, celery
Heat broth, cut up ham
Brown cut veggies in oil
Add peas, broth and spices
Cover and simmer on back burner for 3½ hours
Keep water level above peas
Shred pork before serving

Serve with spinach salad

Steak Balmoral#Mains

4	angus steaks
4 Tbs	scotch whisky
10 oz	heavy whipping cream
5 oz	beef stock
4 oz	sliced mushrooms
1 tsp	coarse grain mustard
	salt and pepper
1 oz	butter

Pan fry the steaks and keep them warm
Add the whisky to the pan and carefully set it alight
Add the cream, stock and mushrooms and bring to a boil
Reduce heat and simmer gently until the sauce has reduced by half, stirring from time to time

Source: Witchery Restaurant, Edinburgh

Strawberry Shortcakes#Desserts

1 quart	strawberries
¼ cup	sugar
2⅓ cups	Bisquik
½ cup	milk
3 Tbs	sugar
3 Tbs	butter, melted
½ cup	whipping cream

Heat oven to 425°
In medium bowl mix ¼ cup of sugar and sliced strawberries, and set aside
Make biscuits: stir Bisquik, milk, 3 Tbs sugar, and the butter in a medium bowl until soft dough forms
Drop spoonfuls of dough on ungreased cookie sheet
Bake 10-12 minutes until golden brown
Meanwhile whip cream in small bowl with mixer on high speed until soft peaks form
Slice biscuits open, fill and top with strawberries and whipped cream

Sunomono#Sides

1	cucumber, peeled and sliced in half, lengthwise
¼ cup	rice vinegar
1 tsp	sugar
1 tsp	ginger
¼ tsp	pepper
¼ tsp	salt

Slice the cucumber thin with mandoline into large bowl
Add other ingredients, and stir with a spoon
Let stand for an hour to meld

Sunshine Chicken#Mains

3 tsp	curry powder
1¼ tsp	salt
1¼ tsp	pepper
6	chicken breast halves, skinned
1⅓ cup	orange juice
1 cup	converted rice
⅓ cup	water
1 Tbs	brown sugar
1 tsp	dry mustard
¼ cup\	parsley

Combine curry powder, ½ of salt, and pepper in flat bowl
Sprinkle over chicken and rub spices into surface
In 10" skillet with lid, combine orange juice, rice, water, brown sugar, mustard, and second half of salt
Mix rice, juice and spices well
Arrange chicken over rice
Bring to a boil, then cover and simmer for 20 minutes
Remove from heat and let stand for 5 minutes
Sprinkle parsley

Sushi Rice#Sides

720cc	sushi rice (4 'go')
720cc	water
130cc	rice wine vinegar
35cc	sugar
6cc	salt

Rinse rice until starch is gone
Drain rice, and add water to pot
Let rice soak for 20 minutes
Stove Top: Bring rice to a boil and simmer for 25 minutes
Instant Pot: Pressure cook high for 4 minutes, and do an instant pressure release
While rice is cooking, heat vinegar in microwave to near boiling
Stir in sugar and salt
Allow mixture to cool before stirring into rice
Put cooked rice into flat-bottomed wooden bowl so it cools quickly
Stir in the vinegar mixture while fanning the rice. Do not mush the rice.

Source: Midori

Sweet Couscous#Sides

2 cups	couscous
2 cups	vegetable broth
1 cup	mint leaves
¾ cup	raisins
1 cup	walnuts
1 tsp	cinnamon
½ cup	lemon juice
3 Tbs	olive oil

Heat veggie stock to boiling
Chop mint leaves, walnuts, squeeze lemon juice
Pour couscous into hot stock, and cover for 5 minutes
Stir remaining ingredients into couscous once cooled

Source: Andrew

Sweet Potato Casserole#Sides

2 lg	sweet potatoes, peeled
½ cup	sugar
1 tsp	molasses
½ tsp	salt
1 Tbs	lime juice
1 Tbs	lime, zested
½ tsp	ginger, minced
taste	black pepper
1 tsp	Earth Balance
taste	cilantro, for garnish

Preheat oven to 400°F
Slice sweet potatoes thinly, about ⅛ΓÇ│, with mandoline
Mix remaining ingredients (except pepper, earth balance and garnish) together to form a paste
Coat the sliced sweet potatoes well with the lime sugar mixture
Arrange the coated slices in overlapping rows in one layer in an oiled casserole dish
Dot with earth balance, sprinkle with pepper, and wrap tightly with two layers of aluminum foil
Bake for 30 minutes
Remove foil and bake uncovered for an additional 10 minutes
It's okay if it looks a little watery when you remove the foil, it'll reduce and form a nice glaze during the rest of the baking
Finish under the broiler to brown the top
Sprinkle with parsley/cilantro and serve immediately

Tahini Cauliflower#Sides

6 cups	small cauliflower florets (approx 1 head)
⅓ cup	tahini
2 Tbs	olive oil
2 Tbs	drained capers
½ tsp	crushed red pepper

Combine in bowl: cauliflower, oil, tahini, capers, red pepper
Toss thoroughly to coat
Arrange coated cauliflower in a single layer on a foil-lined baking sheet coated with cooking spray
Broil 15 minutes, stirring halfway through cooking
Remove from oven
Squeeze juice of half a lemon over top
Sprinkle with chopped fresh parsley

Tahini Chocolate Chip Mug Cake#Desserts

¼ Cup	tahini
¼ Cup	water
¼ Cup	sugar
5 Tbs	Bisquik, or for gluten free cake, use 3 Tbs gluten free flour, and 2 Tbs almond flour
½ tsp	baking powder
¼ tsp	salt
¼ tsp	cinnamon
¼ Cup	semi-sweet chocolate chips

In a small bowl, mix together tahini, water, and sugar
Whisk until well combined, 20 secs at least
In a second small bowl, mix together flours, baking powder, salt, & cinnamon
Whisk dry ingredients free of lumps, at least 30 secs
Add wet ingredients to dry ingredients, folding in choc chips
Pour into two mugs, and one by one, microwave until a toothpick comes out clean, about 70 secs

Thai Chicken Rice Salad With Peanut Dressing#Mains

2½ cup	water
1 cup	rice
⅓ cup	chunky peanut butter
¼ cup	white wine vinegar
3 Tbs	olive oil
2 Tbs	soy sauce
2 tsp	sugar
1 tsp	grated ginger
⅛ tsp	cayenne pepper
1	small cucumber
¼ cup	onion, finely chopped
2 cups	cut-up cooked chicken
1½ cup	spinach, sliced

Prepare rice, and allow to cool
Whisk peanut butter, vinegar, oil, soy sauce, sugar, ginger,cayenne
Slice cucumber, and add it to rice with dressing, chicken, and onion
Cover and chill
Stir in spinach just before serving

Thai Yellow Pumpkin and Seafood Curry#Mains

½ can	coconut milk
1¼ Tbs	red Thai curry paste
¾ cup	fish stock
1½ Tbs	fish sauce
½ Tbs	brown sugar
1½	lemongrass stalks, cut in quarters and smashed, or dried lemongrass in tea infuser
1 lb	pumpkin peeled and cut into bite-sized chunks
2	kaffir lime leaves, sliced into strips
½ tsp	turmeric
½ lb	salmon filet, cut into bite sized chunks
½ lb	asparagus, chopped
6-8	shrimp, depending on size of shrimp
½ to 1	juiced lime
2 srv	basmati rice
	cilantro for garnish

Skim the thick creamy top off the coconut milk. Add cream and curry paste to a medium pot. Heat on medium and whisk until combined.
Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric. Bring to a boil and then add the pumpkin. Cover and cook on a fast simmer until the pumpkin is tender, about 15 minutes.
To the robustly simmering pan, add the salmon and asparagus or bok choy. Tamp down under the liquid with a spoon.
When the vegetables are nearly done, stir in shrimp and squeeze in the juice of half a lime. Stir and taste and add the juice of the remaining half if you feel it needs it.
Serve over basmati rice, topped with cilantro

Tikka Masala Simmer Sauce#Mains

2 Tbs	olive oil or ghee
1	yellow onion
~	kosher salt and black pepper
1	serrano pepper
1 Tbs	ginger, zested
1 Tbs	garam masala
1 tsp	cumin
1 tsp	cardamom
1 can	tomatoes, whole (28oz size can, including liquid)
1 can	coconut milk, full-fat (or heavy cream)
~	cilantro or mint for serving

Heat oil in a 12-inch saute pan over medium.
Add onion and 1 teaspoon salt; cook until softened and starting to brown, 8-10 minutes, stirring occasionally.
Reduce heat to medium-low and add serrano, and ginger; cook stirring frequently until onions are softened and golden brown, about 7 minutes.
Stir in garam masala, cumin, and cardamom; cook 1 minute.
Add tomatoes with juices, crushing them with your hands as you add them (or use your kitchen shears to cut them in the can)
Bring sauce to a boil, reduce heat, and simmer, stirring frequently and scraping up browned bits from bottom of pan, until thickened and deep in color, 15-20 minutes. Add coconut milk and simmer until thickened, 5-7 minutes.

Tom Kha Soup#Soups

1 Tbs	coconut oil
½	onion sliced vertically
¾ inch	ginger, grated
5 pieces	galangal
½	red jalapeno pepper sliced, or a couple Thai chiles, halved
2	lemongrass stalk pounded with meat mallet and cut into 2-inch long pieces
4	kaffir lime leaves, stripped from the stem
	kaffir lime, zested
2 tsp	red Thai curry paste
4 cups	chicken broth
2 cans	coconut cream or coconut milk
2	medium chicken breasts cut into bite-sized pieces
6	mushroom caps sliced
1-2 tsp	coconut or white sugar
1 ½ Tbs	fish sauce plus more to taste
2-3 Tbs	lime juice, kaffir if possible
2-3	green onions sliced thin
~	cilantro, chopped, for garnish

In a medium pot, heat the coconut oil over medium heat. Add the onion, ginger, galangal, jalapeno, lemongrass, kaffir lime leaves and zest, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.
Strain out the aromatics (galangal and lemongrass) and discard.
Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through.
Add fish sauce, sugar, and lime juice, plus more of each to taste.
Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Substitute tofu or shrimp for chicken, and add green peas, or snow peas or broccoli if desired. Makes four servings.
Source: https://40aprons.com/tom-kha-soup-whole30/

Instant Pot Tomato Risotto#Mains

3 Tbs	olive oil
1½ cups	onion, diced
1½ cups	arborio rice
⅛ cup	parsley
⅛ cup	basil
1 tsp	red-pepper flakes
½ cup	white wine
2 cups	diced ripe red tomatoes
3 cups	vegetable broth
4	tomatoes, in different colors, sliced
½ cup	grated pecorino or Parmesan

On Instant Pot, press 'Saute' for 15 minutes
Saute onion in olive oil for 5 minutes
Add rice, parsley, basil, red pepper flakes and saute for 5 minutes
Add broth and tomatoes
Cancel Saute, and pressure cook on high for 7 minutes
Release steam, open lid and stir until creamy
Add salt to taste
Optionally garnish with cheese
Place tomato slices on risotto

Source: New York Times

Tomato Vinaigrette#Sauces

1	shallot, finely diced
2 Tbs	red wine vinegar
2 tsp	balsamic vinegar
	salt, to taste
	pepper, to taste
4 Tbs	olive oil
3	roma tomatoes, or ½ cup cherry tomatoes, diced

Combine combine shallot, both vinegars, salt, and pepper to taste
Let stand for 5 to 10 minutes
Whisk in the oil and add the tomatoes

Traditional Crepes#Breakfast

1⅔ Cups	flour
4	eggs
2 pinches	salt
2 Tbs	oil
1 small	potato

Pour flour into the mixing bowl.
Add the four eggs into the bowl and stir completely.
Next add the salt, oil and milk stirring thoroughly.
When finished stirring let the batter sit at room temperature for thirty minutes.
Pour oil into a small bowl. Cut the potato in half and remove the skin around the flat end. Stick the ford into the round end of the potato and dip it into the oil.
Lightly grease the pan with the flat end of the potato each time you cook a crepe.
Immediately after putting the crepe mixture in the pan twist and turn the pan to cover the surface. The crepe should be lightly brown on both sides.

French Crepes make a great snack or meal! Fill with ham and cheese or for sweet-tooths try chocolate sauce or Nutella.

Traditional Pumpkin Bread Pudding#Desserts

1¼ cups	reduced-fat milk
½ cup	sugar
1 Tbs	pumpkin pie spice
3	eggs, lightly beaten
1 can	pumpkin (15oz)
4½ cups	challah or other egg bread (about 8 oz)
~	cooking spray
½ cup	maple syrup
¼ cup	pecans

Combine first 5 ingredients in bowl, stirring well with a whisk
Add bread, stirring gently to coat
Spoon mixture into 8" square baking pan dish coated with cooking spray
Cover and refrigerate for 30 minutes to 4 hours
Preheat oven to 350°
Place dish in 13"x9" baking pan, fill to 1" with hot water
Bake covered with foil for 35 minutes
Uncover and bake an additional 10 minutes, or until knife inserted in the middle comes out clean
Serve each piece with topped with chopped pecans and syrup to taste
Optional: top with whipped topping

Vanishing Oatmeal Raisin Cookies#Desserts

½ cup	butter, softened
¾ cup	brown sugar
½ cup	sugar
2	eggs
l tsp	vanilla
l½ cup	flour, all-purpose
1 tsp	baking soda
1 tsp	cinnamon
½ tsp	salt
3 cups	oats
1 cup	raisins

Heat oven to 350 F
In large bowl, beat butter and sugars on medium speed until creamy
Add eggs and vanilla, beat well
Add combined flour, baking soda, cinnamon and salt - Mix well
Add oats and raisins, mix well
Drop dough by rounded tsps onto ungreased cookie sheets
Bake 8-10 minutes
Cool completely

Prep: 20 minutes Cook Time 8 minutes

Pumpkin Bread Pudding#Desserts

1 cup	soy milk
½ cup	full fat coconut milk
¾ cup	sugar, e.g. palm
3 tsp	pumpkin pie spice
15oz can	pumpkin
2 Tbs	flax, mixed in 5 Tbs water, warm (flax egg)
4½ cup	sweet french bread, cut in 1" cubes
	cooking spray
½ cup	maple syrup
¼ cup	pecans, chopped, toasted

Combine first 6 ingredients in bowl, stirring well with a whisk
Add bread, stirring gently to coat
Spoon mixture into 8" square baking pan dish coated with cooking spray
Cover and refrigerate for 30 minutes to 4 hours
Preheat oven to 350°
Place dish in 13"x9" baking pan, fill to 1" with hot water
Bake covered with foil for 25 minutes
Uncover and bake an additional 10 minutes, or until knife inserted in the middle comes out clean
Serve each piece with topped with chopped pecans and syrup to taste
Optional: top with whipped topping

Zucchini Muffins#Breakfast

½ cup	canola oil
3 cups	sugars less 2 Tbs (2 brown, 1 white)
5 ea	eggs
2 ½ cups	zucchini, grated (about 2 zucchini)
2 cups	carrots, grated (aboout 2 extra large carrots)
6 Tbs	water
2 cups	flour, all-purpose
2 cups	whole wheat flour
¾ cups	flax seed, ground
1 Tbs	baking soda
½ tsp	salt
1 ¼ tsp	baking powder
1 ½ tsp	cinnamon, ground
1 ½ tsp	cloves, ground
1 Tbs	vanilla
¾ cup	raisins
¾ cup	pecans, chopped

Preheat oven to 350 deg.
Mix oil and sugar in large bowl
Add eggs, zucchini, carrots, and water
Blend in remaining ingredients
Pour into muffin cups or parchment lined loaf pans
Bake for 15 minutes at 350 and rotate muffin pans before baking another ~20 minutes until toothpick comes out clean
Bake loaves for 1 hour

This version is the ¼ size recipe, with Splenda eliminated
Makes 18 large muffins and 12 smaller ones