Balkan Cucumber Salad (yes, Balkan)

Materials:

• 1/2. c. thinly slices red onion
• 4 med. cucumbers (6-7" long)
• 1 tsp. salt
• freshly ground pepper, to taste
• 1-1/2 c. yoghurt (plain whole milk works great)
• 2 cloves garlic, minces
• 2 tsp honey
• 2 Tbsp. fresh minced mint leaves
• 1/4 c. (packed) finely minced parsley
• 3 scallions, finely minced (greens included)
• 2 Tbsp. freshly minced dill
• 1 c. chopped walnuts, lightly toasted (opt)

Methods:

1. Soak the onion in cold water for about 30 minutes while you get everything else ready. Drain thoroughly and pat dry before adding to the salad.
2. Peel (unless they are homegrown or unwaxed, in which case, don't) the cucumbers, halve and seed, and cut into thin half-rounds. Place in a medium sized bowl.
3. Add remaining ingredients except walnuts, and mix well. Cover and refrigerate until serving time.
4. Sprinkle the walnuts on top just before serving. (I forgot these, and it was still tasty)

Source: Moosewood Cookbook

Notes: A delicious, healthy and refreshing summer salad. Basically, tzatziki with a lot more cucumbers :)

Cucumber, Avocado and Lime Soup (Perfect for a Summer Day)

Materials:

• 5 ripe avocados
• 1 english cucumber, peeled and diced, divided
• 1 small bunch scallions, diced, divided
• 1 Tbsp. extra virgin olive oil
• Juice of 1.5 limes
• zest of 1 lime
• 3 c. vegetable or chicken stock
• 1 c. light cream
• 2 Tbsp. chopped fresh cilantro, plus more for garnish
• 2 dashes Tobasco sauce, or more to taste
• Kosher salt and freshly ground pepper, to taste

Methods:

1. Place the avocados in a large bowl or stockpot. Add half the cucumbers and half the scallions. Add the olive oil, lie juice, lime zest, stock, cream, cilantro, Tobasco sauce, salt and pepper.
2. Puree the soup using a hand blender or work in batches with a regular blender until smooth and creamy.
3. Stir in the remaining cucumbers and scallions.
4. Chill in the refrigerator for at least 3 hours.
5. Serve topped with cilantro garnish.

Source:

New England Soup Factory Cookbook

Notes:

This is a lovely cool, creamy and refreshing summer meal.

Peruvian Quinoa Stew

Materials

• 1/2 c. quinoa (I just love the red variety)
• 1 c. vegetable broth
• 2 c. chopped onions
• 2 garlic cloves, minced
• 1 Tbsp. vegetable oil
• 1 celery stalk, chopped
• 1 carrot, cut on the diagonal into 1/4-inch thick slices
• 1 bell pepper, cut into 1-inch pieces (I like red bell peppers provide a nice sweetness)
• 1 c. cubed zucchini
• 2 c. undrained chopped fresh or canned tomatoes
• 1 c. vegetable stock
• 2 tsp. cumin
• 1/2 tsp. chili powder (or throw in some mix of paprika, garlic powder, cumin & cayenne)
• 1 tsp. ground coriander
• pinch cayenne (or more to taste)
• 2 tsp. fresh oregano or 1 tsp. dried oregano
• salt to taste
• chopped fresh cilantro
• shaved parmesan

Methods

1. Rinse quinoa well* with cold water. Use a fine mesh filter or coffee filter.
2. Place rinsed quinoa and 1 c. of the vegetable broth into a pot and cook covered on medium-low heat for ~15 minutes until soft.
3. While the quinoa is cooking place the onions, garlic and vegetable oil in a soup pot and saute on medium heat for 5 minutes.
4. Add celery and carrots to the soup pot and cook an additional 5 minutes, stirring often.
5. Add the bell pepper, zucchini, tomatoes and other cup of vegetable broth to the soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to the soup pot and simmer covered for 10-15 minutes until vegetables are tender.
6. Stir in the cooked quinoa and salt to taste/
7. Top with chopped cilantro and parmesan.

* Quinoa is coated with saponin to protect the seeds from insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. Saponin will cause the seeds to suds a little when rinsed in water.

Source:

Moosewood Restaurant Cookes at Home, Moosewood Collective, 1994

Notes:

You could easily double the amount of quinoa in this recipe - 1 c. quinoa and 2 c. broth

Personal Notes:

I'm usually inspired to find a recipe based on some random ingredient I lust over. This time, it was that wonderful red quinoa. So yummy, and so darn healthy too!

Nan-e Nokhodchi (Roasted Chickpea Cookies)

Materials:

• 1/2 c. canola oil
• 3/4 c. confectioner's sugar (not packed when measured)
• 2 tsp. finely ground cardamom (green pods!)
• 1-1/2 tsp. rose water
• 2-1/4 c. fine, roasted chickpea flour, sifted (not packed when measured)
• unsalted pistachios, slivered or chopped

Methods:

1. Combine oil, sugar, cardamom, and rose water in a bowl and mix until white and creamy, about 2 minutes.
2. Add chickpea flour all at once, and mix for one minute until dough is combined and no longer sticky.
3. Dust work surface with chickpea flour, and knead dough my hand for about 2 minutes.
4. Flatten dough into a square about 3/4" thick.
5. Transfer to a piece of plastic wrap or parchment and cool in refrigerator for 1 hour.
6. Preheat oven to 300F.
7. Unwrap dough and use either a small cookie cutter to cut out cookies (traditionally a tine four leaf clover about 3/4" wide) or cut into small ~3/4" squares.
8. Transfer cookies to non-stick cookie sheet or pan lined with parchment, leaving ~1" between cookies.
9. Decorate each cookie with pistachio pieces, pressing nuts into the dough slightly.
10. Place sheet in the middle of the oven.
11. Bake ~25-30 minutes, or until cookie bottoms are lightly browned.
12. Remove cookies from oven and allow to cool.

Notes:

The cookies are traditionally served during Persian New Year. Miss Neda Bagheri introduced them to me at her lovely little New Year's gathering in early 2010, and I was set to make some of my own ever since! It ended up taking me nearly three months to gather everything together. I think I checked about 6 grocery stores for chickpea flour before finding it at Market basket in Salem, of all places. The hunt for cardamom that wasn't $14 a bottle brought me to many an indian grocery store, in which I mistakenly picked up black cardamom pods first, and have yet to find a recipe to try them out with (suggestions anyone?). Finally we 'discovered' some green pods in the back of the pantry (makes me wonder what else is in there) as well as a coffee grinder that had been lost behind other neglected kitchen appliances. The last few ingredients were procured on a little adventure to whole foods last night, a store I should never ever be allowed to live near, as I will eat myself poor. Alas, I finally made the wonderful little cookies, and boy, were they worth it. A unique little not-too-sweet treat.

Dave's Tuna Salad Sammich Extraordinaire

Materials:

Filling

• 1 6 oz. can tuna
• 1 Tbsp. parsley
• 1/4 c. celery
• 1/2 c. mayonaise
• 1/2 tsp lemon juice
• 1/4 c. diced onion
• 1/4 tsp. garlic powder
• 1/8 tsp. salt
• 1/8 tsp. pepper

Toppings

• pickles
• lettuce
• tomatoes

• & Good Hearty Bread!

Methods:

1. Mix filling
2. Stack your sammich (I think you've got this one)
3. Yum.

Beet Orange Fennel & Goat Cheese Salad

Materials:

• 4-6 large beets, roasted* & chopped into small pieces
• 2 oranges, chopped into small pieces
• 4.5 oz. goat cheese (small package)
• 1 bulb fennel, cored** & sliced thin (mandolin!) & roughly chopped
• 1 shallot, minced
• 1/3 c. olive oil
• 2 Tbsp. sherry or rice vinegar
• juice of 1/2 a lemon

* roast beets ahead of time when grilling, or roast in oven, cool, then peel.

** remove tough inner core either before or after using mandolin

Methods:

1. Mix beets, oranges, crumbled goat cheese and fennel.
2. In a separate bowl, combine shallot, olive oil, vinegar and lemon juice.
3. Pour in just enough shallot vinaigrette until combined, to taste.
4. Chill before serving.

Roasted Rhubarb Sauce (Great over ice cream)

Materials:

• 2 c. thinly sliced rhubarb (the red bit)
• 1/4. c. sugar
• 1 Tbsp. butter
• 1/4 c. water (or more if needed)

Methods:

1. Melt butter in a saucepan over medium heat.
2. Add rhubarb and sugar
3. Stew uncovered, stirring frequently, under rhubarb has lost all of its structure.
4. Stir in enough water to thin to sauce-like consistency.
5. Stew a few more minutes.
6. Serve over vanilla ice cream (or even better, strawberry orange cinnamon frozen yoghurt)

Cinnamon Orange Strawberry Frozen Yoghurt (Tastes like a warm summer night)

Materials:

• 3 c. strawberry-flavored greek yogurt (Chobani works well)
• 1/2 c. sugar
• 1 tsp. cinnamon
• zest of one orange
• 1 tsp. vanilla
• 1 c. strawberries, chopped finely

Methods:

1. Mix all ingredients.
2. Cool in refrigerator for ~30 min.
3. Freeze in ice cream maker according to maker instructions (typically 25 min).
4. Amazing served with rhubarb sauce.

Notes:

Brought to Dara & Brian's wonderful barbeque June 20 2010.

Salmon Burgers with Lemon Aioli

Materials:

Salmon cakes

• 2 c. cooked salmon (canned or fresh cooked salmon)
• 1/2 c. dry bread crumbs
• 2-3 green onions, finely chopped
• 1 celery rub, finely chopped
• 1/4 cup mayonnaise
• 1/4 tsp. cayenne pepper (or to taste)
• 1 tsp. fresh dill
• 2. tsp. fresh thyme
• 1 tsp. Worcestershire sauce
• 1 egg, slightly beaten
• salt or seasoning salt (to taste)
• fresh ground pepper (to taste)
• 4 Tbsp. butter
• 2 Tbsp. oil

Lemon Aioli

• 1/2 c. mayonaise
• 2 Tbsp. whipping cream, unwhipped
• 1 lemon, juice and zest of
• 1 Tbsp. prepared horseradish
• 1-2 minced fresh garlic cloves (or to taste)
• 1/2-1 tsp. dried thyme

To serve

• Buns
• Lettuce (boston is great)
• Tomatoes

Methods

1. In a bowl, combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combined.
2. Season with salt and pepper to taste.
3. Shape into cakes.
4. Melt the butter with the oil in a heavy skillet.
5. Brown salmon cakes on both sides (about 5 minutes per side).
6. To make aioli, mix all ingredients together and adjust to taste.
7. Serve salmon cakes on bulkie rolls, with leon aioli and lettuce and tomato.
8. Delicious!

Orange Ginger Honey Duck

Materials:

• 1 (6 lb) whole duck, rinsed
• 3 tsp. chopped fresh basil leaves
• 2 tsp. chopped fresh rosemary
• 2 tsp. chopped fresh ginger root
• 3 tsp. ground ginger
• 2 tsp. salt
• 1 orange, cut into 8ths
• 3 c. water
• 1/2 c. undiluted, thawed orange juice concentrate
• 1-1/2 c. honey
• 3/4 c. butter
• 1-1/2 tsp. lemon juice
• 3/4 c. undiluted, thawed orange juice concentrate

Methods:

1. Preheat oven to 375F.
2. Wash duck inside and out, remove gibblets, and pat dry.
3. In a small bowl mix together basil, rosemary, ginger root, ground ginger and salt. Sprinkle mixture on inside and outside of duck.
4. Stuff duck with orange pieces and lay in roaster, breast-side up. Add water and 1/2 c. orange juice concentrate.
5. In a saucepan, combine the honey, butter, lemon juice and remaining orange juice concentrate. Simmer together on low heat until syrupy; about 20min. Pour some syrup over the duck, saving the rest for basting & sauce later. Cover roaster.
6. Bake/roast duck covered in preheated oven for 30 minutes.
7. Turn duck breast side down, baste with sauce, re-cover and reduce heat to 300F.
8. Roast covered for another ~2 hours, basting every ~30 minutes.
9. Turn duck back breast side up and leave uncovered. Roast at 350F until skin is nice and golden, about 20 minutes.
10. Serve over rice with sauce overtop. Great with snap-peas sauteed in ginger and soy.

Modified from:

Allrecipes.com ' honey duck'

Notes:

This feeds 4 people well, but not much more!

Super super moist : )

Tabbouleh - yeh

Materials:

• 1 c. bulgur
• 1 2/3 c. boiling water
• 1/3 c. olive oil
• 1/3 c. fresh lemon juice (2-3 lemons)
• 1-1/2 c. chopped fresh green onions
• 1 c. chopped parsley
• 1/4 c. chopped fresh mint
• 3-4 tomatoes (I use 4 on-the-vine), chopped
• 1 cucumber, peeled, seeded and chopped
• 1 tsp. salt + more to taste
• ground black pepper to taste

Methods:

1. Combine bulgur with boiling water in a large bowl. Cover and set aside to soak for 1 hour.
2. Add remaining ingredients. Add salt and pepper to taste.
3. Cover, and refrigerate for at least one hour.

Chickpea Tagine With Chicken and Apricots

Materials:

• 2 Tbsp. olive oil
• 4 skinless chicken thighs, bone-in
• salt & pepper
• 1 large onion, chopped
• 1 Tbsp. minced garlic
• 2 tsp. minced fresh ginger
• 3 tsp. ground coriander
• 2 Tbsp. ground cumin
• 3 tsp. cinnamon
• 1 c. dried apricots
• 1 c. chopped tomato (fresh or canned or boxed, with juice)
• 2 c. cooked or canned chickpeas, drained
• 1 to 2 c. chicken stock (or reserved bean liquid), or more as needed
• 3/4 c. bulgur
• 1/2 c. chopped fresh parsley, for garnish

Methods:

1. Season chicken with salt and pepper.
2. Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside.
3. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes.
4. Add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir long enough to loosen any brown bits from the bottom of the pan.
5. Add chickpeas and 1 cup of stock to the pan and turn heat back to medium-high.
6. When mixture starts to gently bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes, or until tomatoes break down and flavors begin the meld.
7. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
8. Cover and cook until chicken and bulgur are both done, about 10-15 minutes.
9. Taste, adjust the seasonings, and serve in bowls garnished with chopped fresh parsley.

Cornish Game Hens with Garlic and Rosemary

Materials:

• 4 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 5 Tbsp. olive oil
• 24 gloves garlic
• 2/3 c. white wine
• 2/3 c. low sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Methods:

1. Preheat oven to 450F.
2. Rub hens with 1 Tbsp. of the olive oil. Lightly season hens with salt and pepper.
3. Place 1 lemon wedge and 1 sprig of rosemary in the cavity of each hen.
4. Arrange hens in large, heavy roasting pan with garlic cloves surrounding.
5. In a mixing bowl, whisk together wine, chicken broth and remaining 4 Tbsp. of olive oil.
6. Pour ~1/2 the broth mixture around the pan.
7. Roast hens in preheated oven for 25 minutes.
8. Pour remaining broth mixture over hens.
9. Reduce temperature to 350F. Continue roasting for about 25 minutes, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
10. Transfer hens to a platter, pouring any cavity juices back into the roasting pan.
11. Tent the hens with aluminum foil to keep warm.
12. Transfer the pan juices and garlic to a medium saucepan and boil until liquids reduce to a saucy consistency, about 10 minutes.
13. To serve, cut hens in half lengthwise and arrange of plate, spooning sauce and garlic overtop. Garnish with rosemary.
14. Great with roasted asparagus, some great crusty bread to soak up the juices, and a good Chianti wine.

Modified from: Allrecipes.com

Blue Cheese Scallion Drop Biscuits

Materials

• 2-1/4 c. all-purpose flour
• 2-1/2 tsp. baking powder
• 2 tsp. sugar
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 6 T. (3/4 stick or 3 oz.) cold unsalted butter, cut into 1/2" cubes
• 1-1/2 c. crumbled blue cheese
• 4-8 scallions, finely chopped
• 1 c. well-shaken buttermilk*

*make your own using 1 T. vinegar or lemon juice in 1 c. milk, allowed to set 10+ minutes)

Methods

1. Preheat oven to 450F.
2. Make buttermilk, if required*.
3. Whisk together four, baking powder, sugar, baking soda, and salt in a bowl.
4. Blend in butter with your fingertips until mixture resembles a coarse meal.
5. Stir in blue cheese and scallions.
6. Add buttermilk, and stir in until just combined (will be sticky still).
7. Drop dough into 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper.
8. Bake in middle of oven until golden brown, 16 to 20 minutes.

Make-ahead option

Biscuits are always best the day they are baked. However, you can freeze them ahead by dropping them onto a baking dish, freezing until they are firm, and placing them into a freezer bag or container until ready to bake. Bake right from frozen, but add a few minutes to the baking time.

Notes

Had these for breakfast before Dave's somerville open studios. Paired them with scrambled eggs with dill cut from our new herb garden. Lovely. Would also be great with soup and salad for dinner.

Source

smittenkitchen.com, originally from Gourmet magazine

Lamb Sausage Rolls with Orange and Fennell (Sausage & Pastry? Yes please)

Materials

• 1 lb. ground lamb
• 1 egg
• 1/4 c. fresh bread crumbs
• 1 shallot, minced (or 1/4 cup onion)
• 1 garlic clove, crushed
• 2 T. chopped fresh parsley
• 2 tsp. crushed fennel seeds (use a coffee grinder!)
• grated zest of an orange
• 1/2 tsp. ground coriander
• salt & pepper
• 1 pkg (450 g) frozen puff pastry, thawed
• beaten egg, for brushing tops

Methods

1. In a large bowl, mix the lamb, egg, bread crumbs, onion, garlic, parsley, fennel seeds, orange zest, coriander, salt and pepper; set aside.
2. Divide pastry in half. On a lightly florued surface, roll out each half into a 10" square; cut each into 2 equal strips.
3. Spoon the filling down the center of each strip, right to the edges. Fold pastry over filling and press the edge to seal.
4. Cut each roll into 3 smaller rolls ~2-3" long.
5. Arrange rolls, seam side down, on a rimmed coffee sheet lined with parchment paper. Cover and chill for about half an hour.
6. Preheat oven to 400F.
7. Brush the tops of the rolls with a little beaten egg.
8. Bake for 20 minutes, or until golden brown.

Make-ahead option

After rolling out and cutting the rolls (step 4), you can layer the rolls between waxed paper in an airtight container and freeze up to 2 months.

Notes

Used some wonderful ground lamb from a local farm that we picked up at a "meat meet" (i.e. some folks with a cooler in a parking lot)

Source

Dinner with Julie, adapted from Canadian Living

Ham & Bean Soup (Great for leftover ham)

Materials:

• 1 lb. dry great Northern Beans
• 4 c. low fat, low sodium chicken stock
• 4 c. water
• 1 ham hock
• 1 c. chopped carrots
• 1/2 stalk celery, chopped
• 1 c. chopped onion
• 1 tsp. minced garlic
• 1 tsp. mustard powder
• 2 bay leaves
• 2-3 c. chopped ham
• 1/2 tsp. ground white pepper

Methods:

1. Rinse the beans, sorting out any broken or discarded ones.
2. In a large pot over high heat, bring water and chicken stock to a boil.
3. Add the salt and the beans and remove from heat. Let the beans sit in the hot water and stock at least 60 minutes.
4. After the 60+ minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard powder and bay leaves in the pot.
5. Stir well, bring to a boil, reduce heat and simmer for 60 more minutes or until beans are done (tender).
6. Remove ham bone and discard.
7. Stir in the chopped ham and simmer for 30 minutes or more longer.
8. Season with ground white pepper to taste.
9. Great served with a rosemary sourdough loaf.

Notes:

Be warned - this is heavy soup!

Fruity Garlic Curry Chicken with Coconut Rice (thanks to my little sis)

Materials

Curry:

1 Tbsp. oil

2 lbs. chicken meat, chopped

4 Tbsp. flour, seasoned

32 baby onions, roughly chopped

4 garlic cloves, crushed with a little olive oil

3 cooking apples, diced (granny smith works)

1 pineapple, diced

3/4 c. golden raisins

1 Tbsp. honey

1-1/4 c. chicken stock

2 Tbsp. Worcestershire sauce

3 Tbsp. hot curry paste

2/3 c. sour cream

salt and pepper

orange slices, to garnish

Coconut Rice:

1 oz. chopped creamed coconut*

I can coconut milk*

1 cinnamon stick

2-1/4 c. water (total volume, use coconut milk and use remaining volume in water)*

1-3/4 c. basmati rice

* for creamed coconut, take a can of coconut milk that has rested, and carefully remove the lid without mixing. The cream at the top is the creamed coconut.

Methods

Curry:

1. Heat the oil in a large skillet. Coat the meat in the seasoned flour and cook for about 4 minutes, until it is browned all over. Transfer the chicken to a large deep casserole nad keep warm until required.
2. Fry the onions, garlic, apples, pineapple, and golden raisins in the pan juices over low heat.
3. Add the honey, chicken stock, Worcestershire sauce, and hot curry paste. Season to taste with salt and pepper.
4. Pour the sauce over the chicken and cover the casserole with a lid or cooking foil.
5. Cook in the center of a preheated oven at 350oF for about 2 hours. Stir in the sour cream and cook for a further 15 minutes. Serve the curry at once with rice, garnished with a slive of orange.

Coconut rice:

1. Place creamed coconut, cinnamon stick, water and coconut milk in a large saucepan and bring to a boil.
2. Stir in rice, cover and simmer gently for 15minutes, until all the liquid has been absorbed.
3. Remove and discard the cinnamon stick before serving.

Source: What's cooking chicken, Tom Bridge

Red Onion Compote

Materials:

• 1/2 c. water
• 1-1/4 c. beer
• 1/2 c. brown sugar
• 2 large red onions, sliced
• salt & pepper to taste

Methods:

1. Combine beer, water and sugar in a large sauce pan.
2. Stir in onions.
3. Bring to a full boil over medium-high heat.
4. Reduce heat to bring down to a simmer.
5. Simmer ~1 hour until reduced to ~2 cups total.
6. Let cool completely.
7. Great on burgers & sandwiches :)

Red Chard and Caramelized Onions

Materials

• 1 lg yellow onion
• 2 Tbsp. olive oil
• 1-2 tsp. brown sugar
• 1 bunch red swiss chard, rinsed and chopped
• 1/4 cup kalamata olives
• 2 Tbsp. capers
• 1/2 tsp. coarse sea alt, or to taste
• freshly ground black pepper, to taste
• 1 lemon, juiced

Methods

1. In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown.
2. Stir in brown sugar, and continue to cook for a few more minutes.
3. When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted.
4. Stir in capers and salt, and continue to cook until chard is completely wilted.
5. Season with black pepper and squeeze lemon over the top.

Andrea's Homemade Rosemary Crackers

Materials:

• 1/2 c. spelt flour
• 1/2 c. whole wheat pastry flour
• 1/2 tsp. coarse salt
• rosemary (dry, or even better, buy fresh - you can leave it in the fridge and although it dries out it is still super fragrant and yummy)
• fresh-ground black pepper
• 1-1/2 Tbsp. butter, melted
• 1/4 c. water (plus more as needed)

Methods:

1. Preheat oven to 400F
2. Mix the flours.
3. Add salt, rosemary, pepper and mix.
4. Add just-melted butter and mix just to combine (will be pebbly)
5. Add 1/4 c. water and mix just to combine (adding extra water if necessary for the whole dough to come together; dough should be relatively dry though and not sticky)
6. Roll it out on a floured surface until its as thin as your can reasonably get it and still transfer to a baking sheet.
7. Transfer to a floured baking sheet and score with a sharp knife to get the size crackers that you want.
8. Bake ~12-15 minutes, until some are just a bit brownish on the edges (but watch closely, this depends a lot on how this they are and how hot your oven actually is).
9. Let them cool. If they are on the brown side, transfer them to a cooling rack right away. Break apart on the scores.
10. Amazing with a good goat cheese : )

Slow Cooker Jambalaya

Materials:

• 1 lb. skinless, boneless chicken breast halves, cut into 1" cubes
• 1 lb. andouille sausage, sliced
• 1 (28 oz.) can diced tomatoes, juice drained
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 c. chopped celery
• 1 c. chicken broth (start with less - may be watery)
• 2 tsp. dried oregano
• 2 tsp. dried parsely
• 2 tsp. cajun seasoning**
• 1 tsp. cayenne pepper
• 1/2 tsp. dried thyme
• 1 lb. frozen shrimp without tails
• 1 c. frozen okra

**Cajun seasoning:

• 2-1/2 Tbsp. salt
• 1 Tbsp. cayenne
• 1 Tbsp. white pepper
• 1 Tbsp. organo
• 1 Tbsp. paprika
• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder

Methods:

1. In a slow cooker, mix the chicken, sausage, tomatoes, onion, green pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.
2. Cover, and cook 7-8 hours on Low, or 3-4 hours on High.
3. Stir in the shrimp and okra in the last 30-60 minutes of cook time.
4. Serve over rice (I recommend using the liquid from the jambalaya to make the rice).

Charles' Bean Dip

Materials:

• 2 cans black beans
• 3 cloves garlic
• 1/4 onion, chopped
• 3 Tbsp. lime juice
• 1/3 jar salsa

Methods:

1. Blend everything together.
2. Serve :)

Charles' Potato Crisps

Materials:

• Yellow Potatoes
• Salt
• Seasoning (Great with Cajun - perhaps Paprika, Garlic Salt, Cayenne)

Methods:

1. Put large pot of water on to boil
2. Slice potatoes into 1/4" slices.
3. Boil potatoes ~5 minutes.
4. Remove potato slices and salt immediately.
5. Let rest for a while (15+ minutes).
6. Season.
7. Spray with olive oil.
8. bake at 170F for 1.5 hours.
9. raise temperature to 350F and bake until brown.

Apricot Chicken (Almost Too Easy?)

Materials:

• 6-10 small boneless, skinless chicken thighs
• 1-1/2 (1 oz.) packages dry onion soup mix (lipton works well)
• 3 cloves garlic
• 1 (10 oz.) bottle Russian-style salad dressing (sometimes hard to find - look for wishbone)
• 1 c. apricot preserves (best if no sugar added)

Methods:

1. Preheat oven to 350F.
2. Place the chicken in a 4 qt. casserole dish.
3. Mix all remaining ingredient and pour oven chicken.
4. Cover dish and bake for ~1 hr in preheated oven.
5. Serve over rice.

Mascarpone Ice Cream

Materials:

For 1 qt.

• 1 c. whole milk
• 1 c. heavy cream
• 1 c. mascarpone cheese (~8 oz.)
• 3/4 c. sugar
• 3 egg yolks
• 1/2 tsp. vanilla

Methods:

1. In a small bowl, beat the egg yolks together with the sugar until fluffy and lighter in color. Set aside.
2. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat. Reduce to a simmer.
3. While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat the process with a larger spoonful, while beating, then repeat.
4. Scoop all the egg yolk mixture into the hot milk mixture.
5. Return to medium-low heat and cook 8-10 minutes longer, stirring frequently, with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
6. Chill custard 4 hours or overnight.
7. Whisk in mascarpone and vanilla until smooth in texture.
8. Follow ice cream maker instructions to churn into ice cream.
9. Transfer to air tight container and freeze for 2 hours to let "ripen".
10. Nummy.

Fried Chickpeas with Chorizo and Spinach (Thank you Mr Bittman)

Materials:

• 1/4 c. olive oil, plus more for drizzling
• 2 c. cooked or canned chickpeas, as dry as possible (dry w/ paper towel)
• Salt and Black Pepper (to taste)
• 4 oz. chorizo, diced
• 1/2 lb. spinach, roughly chopped
• 1/4 c. cheery (almontillado works great)
• 1-2 c. bread crumbs

Methods:

1. Heat the broiler.
2. Put 3 Tbsp. of the oil (more if needed) in a skillet large enough to hold the chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
3. Reduce heat to medium-low and cook, shaking the pan only occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo.
4. Continue cooking for another 5-8 minutes, or until chickpeas are crisp.
5. Use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
6. Add the remainder of the 1/4 c. of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and liquid has evaporated.
7. Add chickpeas and chorizo back to the pan and toss quickly to combine. Top with breadcrumbs, and drizzle with a bit more oil.
8. Run pan under the broiler to lightly brown the top.
9. Serve!

Oven-Baked Butternut Squash & Sausage 'Risotto' (Thanks to Brian Joughin for this delish dish)

Materials:

• 2 Tbsp olive oil
• 3 cloves garlic, chopped
• 1/2 sweet onion, chopped
• 1 butternut squash, peeled and cubed
• 1 package sausage meat (~1 lb)
• 1 can diced tomatoes, drained
• 1 c. arborio rice
• 2 c. chicken broth
• 1 Tbsp chopped fresh sage
• 1 Tbsp chopped fresh thyme
• salt & pepper

Methods:

1. Pre-heat oven to 350F.
2. Heat olive oil in large pan. Saute garlic and onions for a few minutes. Add butternut squash and continue to saute until vegetables are fork-tender.
3. Meanwhile in a separate pan, cook sausage until done. Add to pan pan with vegetables.
4. Season with salt, pepper, sage and thyme.
5. Add rice and tomatoes and stir to mix.
6. Transfer to casserole dish and pour broth overtop.
7. Cover dish and cook for 45 minutes at 350F.
8. Uncover dish and cook another 20-25 minutes until most of liquid is absorbed.
9. Eat!

(Good days start & end with) Bread Pudding

Materials

• 16 slices white bread (about 1 loaf)
• 1 cup dried cranberries
• 1/2 c. semi-sweet chocolate chips
• 1/2 c. flaked sweetened coconut
• softened butter
• 4 large eggs
• 2 (12 oz.) cans evaporated milk
• 3/4 c. packed brown sugar
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg

Methods

1. Preheat oven to 350F.
2. Soak cranberries in hot water while assembling the rest of ingredients.
3. Spread butter on both sides of bread. Cut into small cubes.
4. Combine eggs, evaporated milk, sugar, vanilla, cinnamon and nutmeg in a bowl.
5. Add bread cubes to bowl and carefully toss to cover bread.
6. Grease a 9x18" baking dish or other large casserole pan.
7. Spread 1/3 of bread mixture over bottom of dish.
8. Cover with 1/2 of the cranberries, coconut and chocolate.
9. Make another bread and topping layer.
10. Finish with a last layer of bread.
11. Pour any remaining liquid from bread overtop.
12. Sprinkle with granulated sugar and cinnamon.
13. Let sit ~20 minutes prior to baking.
14. Bake for ~1 hour or until it shakes like a "well endowed thigh" :)
15. Great fresh out of the oven with a dollop of ice cream!

Ultimate Beef Stew (according to monsieur florence)

Materials:

• 1/4 c. extra-virgin olive oil, for frying, plus more to drizzle
• 3 Tbsp. butter
• 2 c. all-purpose flour
• 2-3 lbs. beef chuck shoulder roast, cut into 2" pieces (also called chuck shoulder pot roast and chuck roast boneless)
• Sea salt
• Freshly ground black pepper
• 1 bottle good quality dry red wine (recommended: Burgendy)
• 8 fresh thyme sprigs
• 6 garlic cloves, smashed
• 1 orange, zest removed in 3 (1") strips
• 1/4 tsp. ground cloves (you can add a little extra here to taste)
• 2 bay leaves
• 2-1/2 c. beef stock
• pinch of sugar
• 9 small new potatoes, scrubbed clean and cut in 1/2
• 1/2 lb. carrots, peeled and sliced
• 2 c. frozen pearl onions, a large handful
• 1 lb. white mushrooms, cut in 1/2
• 1/2 lb. garden peas, frozen or fresh
• Flat fresh-leaf parsley, for garnish
• Horseradish sour cream, for garnish (recipe follows)
• Toasted peasant bread, for serving (recipe follows)

Methods:

1. Preheat a large heavy-bottom saucepan or Dutch oven over medium-high heat with the oil and butter.
2. While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat.
3. Shake off excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
4. Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon, being sure to loosen up all those tasty bits (i.e. de-glaze!).
5. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strips, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock.
6. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 30 minutes. If needed, you can throw in a bit more flour to thicken.
7. Cover and cook on low heat for 2-1/2 hours.
8. After 2 hours, add the halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine.
9. Turn the heat up slightly and simmer, uncovered for 45-60 minutes more, until the vegetables and the meat are tender.
10. Add the frozen peas in the last minute of cooking.
11. Season with salt and pepper and remove the thyme sprigs.
12. To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving, add a slice or Toasted Peasant Bread, half way submerged into the stew.

Horseradish Sour Cream

Materials:

• 1 c. sour cream
• 1 Tbsp. prepared horseradish
• Olive oil
• Salt and pepper
• Chives, finely chopped, as garnish

Methods:

1. Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix thoroughly until combined.
2. Season with salt and pepper.
3. Add a dollop of he mixture on top of the stew and garnish with chopped chives.

Toasted Peasant Bread

Materials:

• 1 load peasant bread, sliced into 1/2" pieces
• Olive oil
• 4 garlic cloves, halved
• Chopped parsley leaves

Methods:

1. Preheat the oven to 500F.
2. Put a sheet pan in the oven so that it gets good and hot.
3. Place the bread slices on the hot sheet sheet pan. Drizzle the bread with the extra-virgin olive oil and bake for 5 minutes, until the bread is nicely toasted.
4. Rub the bread slices with the garlic cloves, and discard garlic.
5. Sprinkle with parsley and serve.

Yield: 4-6 servings

Uber Healthy Banana-Bran-Flax-Pineapple-Raisin-Oatmeal-Walnut Muffine

Materials:

• 3 bananas, mashed
• 1/2 c. crushed pineapple, drained
• 1 c. bran buds
• 1/2 c. low fat buttermilk
• 1 lg. egg, beaten
• 2 Tbsp. honey
• 1 tsp. ginger
• 1/2 tsp. vanilla
• 1/2 c. + 2 Tbsp. whole wheat flour
• 2 Tbsp. ground flax
• 1-1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/4 c. rolled oats
• 1/2 c. raisins
• 2 Tbsp. Walnuts, chopped

Methods:

1. Mix pineapple, banana, buttermilk, egg, raisins, honey and vanilla. Let stand 10 minutes.
2. Mix bran, giner, cinnamon, oats, flour, flax, soda and walnuts.
3. Mix dry and wet ingredients until just combined.
4. Divide into 12 pre-greased muffin cups.
5. Bake at 375F for 20minutes.
6. Cool 10 minutes in pan then transfer to wire rack.

Olive Chicken (aka i love chicken)

Materials:

• 2 lbs boneless, skinless chicken thighs
• salt (to taste)
• 3 Tbsp olive oil
• 6 cloves garlic (2 chopped finely)
• 1 bay leaf
• 1/4 tsp dried thyme
• 1/4 tsp Italian seasoning
• 1/4 tsp black pepper
• 1 can whole plum tomatoes, peeled & chopped
• 1 can artichoke hearts
• 20-30 olives, chopped
• 1-1/4 c. dry white wine
• 1-1/4 c. chicken broth (garlic chicken is great)

Methods:

1. Heat oil in large pan on medium-high heat
2. Lightly salt chicken and brown in pan, about 5 minutes per side.
3. Add garlic, bay leaf, thyme, italian seasoning, and pepper.
4. Add wine, broth, artichoke hearts and olives.
5. Bring to boil and then reduce heat to simmer.
6. Simmer ~30 minutes.
7. Add tomatoes.
8. Simmer another ~10 minutes.
9. Serve over rice (use the extra broth to make it!).
10. Nummyness.