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!