Stir-Fried Noodles with Roast Pork

Food and Wine Jan 2013

TOTAL TIME:35 MIN

SERVINGS:4 to 5

 

These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great substitute for Chinese noodles.

 

5 dried shiitake mushrooms

12 ounces fresh Chinese noodles or linguine

1/4 cup chicken broth

3 tablespoons soy sauce
1 1/2 teaspoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon Chinese chile-garlic sauce
Pinch of sugar
3 tablespoons vegetable oil
1 tablespoon minced ginger
2 scallions, thinly sliced, plus more for garnish
1/2 pound leftover Asian-Brined Pork Loin or other roast pork, cut into thin strips
Sliced fresh hot red chiles, for garnish

1. In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes. Let stand until plump, about 10 minutes. Drain, rinse and pat dry. Thinly slice the mushrooms.
2. In a saucepan of boiling water, cook the noodles until al dente, 3 minutes; drain and rinse the noodles. In a bowl, combine the broth, soy sauce, vinegar, sesame oil, chile-garlic sauce and sugar.
3. In a large nonstick skillet, heat the vegetable oil. Add the ginger and shiitake and cook over high heat, stirring, for 3 minutes. Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the noodles to a platter, garnish with scallions and chiles and serve.

Asian-Brined Pork Loin

Food and Wine Jan 2013

ACTIVE:30 MIN

TOTAL TIME:2 HRS plus overnight brining

SERVINGS:8 to 10

The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with red chiles, orange peel, sesame seeds and ginger.

1 1/2 cups mirin
1 1/2 cups low-sodium soy sauce
4 ounces fresh ginger, thinly sliced
10 small dried red chiles or 2 tablespoons crushed red pepper
1 orange, thinly sliced
2 tablespoons toasted sesame oil
8 cups cold water
One 6-pound, bone-in pork loin roast
1 tablespoon vegetable oil

1. In a large pot, combine the mirin, soy sauce, ginger, chiles, orange slices, sesame oil and water. Add the pork roast, cover and refrigerate overnight.
2. Preheat the oven to 350°. Drain the pork and let it come to room temperature. Pat dry. In a medium, flameproof roasting pan, heat the vegetable oil. Add the pork roast and cook over moderate heat, turning occasionally, until browned all over, about 10 minutes. Transfer the roast to the oven, meaty side up, and roast for about 1 hour and 10 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°. Cover the pork very loosely with foil and let rest for 15 minutes.
3. Using a long, sharp knife and using the bones as your guide, carefully carve the pork roast off the bones in one piece. Slice it thinly before serving. Reserve the rib rack for another meal or cut into individual ribs and serve them alongside the roast.

Almond-Butter-and-Jelly French toast

Food and Wine Jan 2013

TOTAL TIME:30 MIN

SERVINGS:4

 

This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB&J. Instead of peanut butter, it’s made with almond butter.

 

3 cups frozen mixed berries

1/4 cup sugar

3 large eggs

1 1/2 cups milk
8 slices of good-quality white bread
1/2 cup salted almond butter
1/4 cup roasted, salted, chopped almonds, plus more for garnish
1/4 cup seedless raspberry preserves
2 tablespoons unsalted butter

 

In a medium saucepan, combine the frozen berries with the sugar and 1/2 cup of water and bring to a boil. Simmer over moderately low heat, stirring and crushing occasionally, until the berries and sauce are slightly thickened, about 10 minutes.

 

Meanwhile, in a large baking dish, beat the eggs with the milk. Arrange the bread slices on a work surface and spread 4 of the slices evenly with the almond butter. Sprinkle the 1/4 cup of chopped almonds on top. Spread the raspberry preserves evenly on the remaining slices of bread and close the sandwiches.

 

Heat a large griddle and add 1 tablespoon of the butter. Dip the sandwiches in the egg mixture, pressing to soak. Cook on the griddle over moderate heat until browned, about 3 minutes. Add the remaining butter, flip the sandwiches and cook until golden, about 3 minutes longer. Transfer the French toast to plates and spoon the mixed-berry sauce on top. Garnish with chopped almonds and serve right away.

 

Make AheadThe mixed-berry sauce can be refrigerated for up to 1 week.

Creamy Tuna Noodle Cazuela

Food and Wine Jan 2013

TOTAL TIME:40 MIN

SERVINGS:4 servings or 4 individual gratins

Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole, making it more elegant but keeping it as simple and quick as the original

12 ounces farfalle pasta
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3 cups whole milk or half-and-half
1 1/2 cups frozen baby peas
3/4 cup piquillo peppers, sliced (6 ounces)
1/2 cup freshly grated Parmigiano-Reggiano cheese
One 6-ounce can or jar solid white tuna in oil, drained and flaked
Salt
Freshly ground pepper

1/2 cup panko (Japanese bread crumbs)

Preheat the oven to 450°. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain.

Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and bring to a boil. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes.

Add the farfalle pasta, frozen baby peas, sliced piquillo peppers, Parmigiano cheese and tuna and season with salt and pepper. Transfer the mixture to a large baking dish, a cazuela (casserole dish) or 4 individual gratin dishes.

In a small skillet, melt the remaining 1 tablespoon of butter. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Sprinkle the panko over the casserole and bake for 10 minutes (5 minutes for individual gratins), or until bubbling. Serve right away.

Blueberry-Oat Bars

Recipe adapted from Byerly's/Lund's Magazine by Kristin @ thekitchensinkrecipes.com

2 cups old-fashioned rolled oats
2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled
1 cup milk
1 tablespoon fresh-squeezed lemon juice
2 teaspoons pure vanilla extract
1/2 cup sugar
1 tablespoon cornstarch
2 1/2 cup frozen blueberries
2 tablespoons brown sugar

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, line with a piece of parchment (allowing the sides to hang over the pan) and butter the parchment.

In a medium bowl, whisk together the oats, flour, baking powder and soda, salt and cinnamon. Using the large holes of a box grater, shred the butter into the flour-oat mixture. Using your finger tips, work in the butter until the mixture resembles pebbles or rice.

I a small bowl, whisk together the milk, lemon juice and vanilla. Using a fork, stir the milk mixture into the flour-oat-butter mixture, until just combined.

In the bowl of a food processor, pulse the sugar and cornstarch several times. Add 1 cup of the blueberries and pulse until the berries are minced. Transfer to a small bowl and stir in the remaining whole blueberries.

In the prepared pan, press half of the oat mixture into the bottom. Spread the blueberry mixture even over the pressed-in oats. Dollop the remaining oat mixture on top of the blueberry mixture, spreading evenly. Sprinkle with brown sugar.

Bake 50 to 55 minutes, until the blueberry mixture is bubbling and the oat mixture is golden brown. Transfer to a cooling rack and allow to cool completely in the pan. Remove and slice into square- or rectangle-shaped bars.

Blue Cheese Dressing

realsimple.com

6 servings (1 1/3 cups)

1/2 cup buttermilk
1/4 cup sour cream
Black pepper
4 ounces blue cheese, crumbled (1 cup)

In a small bowl, whisk together the buttermilk, sour cream, and 1/4 teaspoon of pepper.  Fold in the blue cheese.  Dressing will keep in fridge for up to 4 days.

Mustard Vinaigrette

allrecipes.com

1/2 cup white vinegar

1 tablespoon honey
1 tablespoon prepared Dijon-style mustard
1/2 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons minced garlic
1 cup vegetable oil
4 drops hot sauce

 
In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.

Creamy Fettuccine with Leeks, Corn & Arugula

12 ounces fettuccine (3/4 box)
1 Tbsp olive oil
2 leeks (white and light green parts), cut into thin half-moons
4 cloves garlic, thinly sliced
Kosher salt and black pepper
1 cup corn kernels (from 1 to 2 ears, or frozen)
1/2 cup dry white wine
3/4 cup heavy cream
2 cups baby arugula (1.5 ouces)
1/4 cup grated pecorino

Cook the pasta according to the package directions.  Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the leeks, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, sitrring occasionally, until tender, 3 to 4 minutes.  Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.  Add the pasta, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to combine; fold in the arugula.  Sprinkle with the pecorino before serving.

Pumpkin Apple Pancakes

Sunset Magazine

Serves 4

1 large egg
1 cup each flour and milk
2 Tbsp vegetable oil
1/2 cup canned pumpkin puree
1 Tbsp each sugar and baking powder
1/4 tsp each salt, nutmeg, and cinnamon
1 apple, peeled, cored and chopped
about 2 Tbsp butter, divided
Syrup

Mix together all ingredients except butter and syrup in a medium bowl.  Melt 2 tsp butter in a large nonstick frying pan over medium heat.  Spoon batter by 1/3 cup portions into pan, making 3 or 4 pancakes at a time.  Cook, turning once, until cooked through, 8 to 10 minutes.  Continue making pancakes with remaining batter, adding more butter to pan for each batch.  Serve with syrup and more butter if you like. 

Pizza Carbonara

People Magazine


16 oz store-bought pizza dough
8 oz fresh mozzarella, grated
1 cup heavy cream, reduced to 1/2 cup
1/4 cup grated Pecorino-Romano cheese
2 eggs
Black pepper
1/2 lb bacon slices, cut into 1/2" strips, cooked and drained
2 scallions, sliced

Preheat oven to 425.  Lightly brush a half-sheet pan (18x13 in) with olive oil.  Roll and/or stretch the dough into a large rectangle.  Place it on the prepared pan and pinch into the corners.  Sprinkle the mozzarella on top and drizzle with cream.  Top with Pecorino-Romano.  Bake for 8-10 minutes. 

Remove pizza from the oven and using the back of a spoon, make 2 shallow indentations.  Crack an egg into each one.  Bake for an additional 5 to 7 minutes.  Remove pizza from the oven and cool for 1 minute.  Just before serving, drag a knife through the yolks.  Season with black pepper; top with bacon and scallions. 

Summer Zucchini Salad

People Magazine

1 medium zucchini
1 cup arugula
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
1 Tbsp olive oil
2 tsp lemon juice
sea salt
Parmigiano-Reggiano

Halve zucchini lengthwise, and steam for 7 minutes until soft but not mushy.  Lay on paper towels to drain.  When zucchini is cool, cut into paper-thin slices.

Place zucchini slices on a plate and top with arugula.  Garnish with basil, pine nuts, olive oil, lemon juice, salt to taste and Parmigiano-Reggiano.

Candy Cane Chocolate Chip Cookies

People Magazine

2 cups plus 2 Tbsp flour
1 tsp baking soda
1 tsp salt
1/2 lb (2 sticks) salted butter, at room temperature
1 cup sugar
1/2 cup firmly packed dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla
1 tsp water
2 cups (12oz) semisweet chocolate chips
1 cup crushed candy canes or peppermint chips

Preheat oven to 325.  Line 2 large baking sheets with parchment paper.  Whisk together flour, baking soda and salt.  Beat butter, sugar and brown sugar with an electric mixer on high about 1 minute.  Beat in eggs, followed by vanilla and water.  On low speed, mix in flour mixture just until combined.  Mix in chips and crushed candy. 

Using 2 Tbsp per cookie, drop dough 2 inches apart onto sheets.  Bake until cookies are golden brown, 20 minutes.  Cool 5 minutes.  Transfer to rack; cool completely.  Repeat with remaining dough on cooled sheets. 

Roasted Glazed Carrots

People Magazine

2 Tbsp peanut oil
4-5 large carrots, peeled and cut into1 or 2" pieces
Kosher salt and pepper
2 Tbsp unsalted butter
2 sprigs rosemary
2 Tbsp honey

Heat a large skillet over medium heat.  Add the oil then the carrots, and season with salt and pepper.  Cook, tossing the carrots so they color on all sides, about 5 minutes.  Add the butter, rosemary and honey.  Continue cooking until the carrots are tender, about 5 minutes more.  Serve. 

Pork Tenderloin Medallions

People Magazine

2 (3/4 lb) pork tenderloins, trimmed
1/2 cup cranberry juice
2 cloves garlic, minced
1 Tbsp spicy brown mustard
1 Tbsp honey
Dash Worcestershire sauce
2 Tbsp canola oil
Cranberry sauce (optional)

Rinse pork; pat dry.  Cut each tenderloin crosswise into 2" thick medallions.

Combine juice and next 4 ingredients in a large ziploc plastic bag.  Add pork, turning to coat.  Seal bag; chill at least 2 hours or up to overnite.

Preheat oven to 350.  Remove pork from bag and pat dry; discard marinade.  Cook half of pork in 1 Tbsp hot oil in a large skillet over medium-high heat about 2 mins per side or until browned, turning once.  Transfermeat to a rimmed baking sheet.  Repeat process with remaining pork and oil.

Bake pork about 13 minutes until 140 degrees in center.  Drizzle with pan juices.  Serve immediately and garnish with cranberry sauce (optional).

Brown Sugar-Glazed Salmon w/ Green Beans and Shallots

Real Simple 

Serves 8| Hands-On Time: 25m| Total Time: 25m

Ingredients

• 2  cups  long-grain white rice
• 2  tablespoons  plus 1 teaspoon olive oil
• 1 1/2  pounds  green beans, trimmed
• 2  shallots, thinly sliced
• 4  cloves garlic, thinly sliced
• kosher salt and black pepper
• 1/2  cup  light brown sugar
• 2  teaspoons  balsamic vinegar
• 8  6-ounce pieces skinless salmon fillet
• lemon wedges, for serving

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the green beans, shallots, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until the beans are crisp-tender, 2 to 4 minutes. Add ½ cup water, cover, and cook until the beans are tender and the water has evaporated, 3 to 4 minutes more.
3. Heat broiler. In a small bowl, mix together the brown sugar, vinegar, the remaining teaspoon of oil, and ½ teaspoon salt (the mixture will be very thick).
4. Place the salmon on a foil-lined broilerproof large rimmed baking sheet and broil for 5 minutes. Spoon the brown sugar mixture over the salmon, return to oven, and broil, basting twice with the liquid in the pan, until the salmon is opaque throughout, 2 to 4 minutes more.
5. Reserve half the salmon, green beans, and rice for tomorrow’s dinner. Serve the remaining salmon, rice, and green beans with the lemon wedges.
6. Reheat and serve: Reheat the salmon and green beans in a covered baking dish at 350° F for 10 to 12 minutes. Microwave the rice in a microwave-safe bowl covered with a damp paper towel on high for 1 to 2 minutes.

Crispy Quinoa & Bean Patties

Real Simple

Serves 6| Hands-On Time: 35m| Total Time: 35m

Ingredients

• Leftovers from Quinoa With Sweet Potatoes, Kale, and Pesto:
• 3  cups  cooked quinoa
• 3  cups  cooked sweet potatoes and kale, roughly chopped
• Additional ingredients:
• 1  15.5-ounce can kidney beans, rinsed
• 2  large eggs
• 3/4  cup  grated Parmesan (about 2 ounces)
• kosher salt and black pepper
• 3  tablespoons  olive oil, plus more if necessary
• 1  tablespoon  red wine vinegar
• 6  cups  mixed greens (about 4 ounces)
• 1  pint  cherry tomatoes, halved

Directions

1. In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Dividing evenly, form the mixture into twelve 3-inch patties (about ½ cup each).
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3 to 4 minutes per side (adding more oil if necessary).
3. In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.

Quinoa w/ Sweet Potatoes, Kale & Pesto

Real Simple

Serves 8| Hands-On Time: 30m| Total Time: 35m

Ingredients

• 2  cups  quinoa, rinsed
• 1/2  cup  olive oil
• 3  small sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch pieces
• kosher salt and black pepper
• 1  medium red onion, sliced
• 2  bunches kale (1 1/4 pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
• pesto and toasted walnuts, for serving

Directions

1. Cook the quinoa according to the package directions.
2. Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the potatoes begin to brown and soften, 6 to 8 minutes.
3. Add the onion to the pot and cook, tossing occasionally, until the sweet potatoes and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.
4. Reserve half the quinoa and vegetables for tomorrow’s dinner. Serve the remaining vegetables over the remaining quinoa, topped with the pesto and walnuts.
5. Reheat and serve: Microwave the quinoa and vegetables in a microwave-safe dish covered with a damp paper towel on high for 2 to 3 minutes, tossing halfway through.

Cheese Tortellini w/ Spinach, Peas and Brown Butter

Real Simple

Serves 4| Hands-On Time: 25m| Total Time: 25m

Ingredients

• 1  pound  fresh or frozen cheese tortellini
• 1  cup  frozen peas
• 4  tablespoons  (1/2 stick) unsalted butter
• 1  small bunch flat-leaf spinach, thick stems removed (about 6 cups)
• 1  medium beefsteak tomato, coarsely chopped
• 1  teaspoon  finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• kosher salt and black pepper

Directions

1. Cook the tortellini according to the package directions, adding the peas during the last minute of cooking.
2. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more.
3. Add the tortellini, peas, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.

Summer Zucchini Salad

People Magazine
July 2012

1 medium zucchini
1 cup arugula
1/2 cup fresh basil, torn
1/4 cup toasted pine nuts
1 tbsp olive oil
2 tsp lemon juice
Sea salt
Parmigiano-Reggiano

Halve zucchini lengthwise, and steam for 7 minutes until soft but not mushy.  Lay on paper towels to drain.  When zucchini is cool, cut into paper-thin slices.

Place zucchini slices on a plate and top with arugula.  Garnish with basil, pine nuts, olive oil, lemon juice, salt to taste and Parmigiano-Reggiano. 

Stuffed Peppers

Cooking Light

• 1 (3 1/2 ounce) bags boil-in-the-bag rice
• 4 medium bell peppers
• 3/4 lb ground sirloin
• 1 cup chopped onions
• 1/2 cup chopped fresh parsley ( I've left this out and also used dried without a problem)
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon ground allspice
• 2 cups bottled tomato and basil pasta sauce, divided
• 1/2 cup grated fresh parmesan cheese
• 1/2 cup dry red wine

1. Preheat oven to 450.
2. Cook rice according to package directions. Set aside.
3. While rice cooks, cut tops off peppers, discard seeds. Place peppers, cut sides down, in an 8 inch square baking dish and microwave on high for 2 minutes, or until peppers are crisp-tender. Do not overcook.
4. In a large skillet, cook beef, onion, parsley, paprika, salt and allspice. Remove from heat.
5. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stir to combine.
6. While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
7. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray, add wine mixture to pan (save some sauce to drizzle over the tops of the peppers). Cover with foil.
8. Bake at 450 for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned.

Silk Handkerchief Pasta with White Bolognese

People Magazine July 2012
John DeLucie

2 Tbsp Olive oil
1 lb ground beef
1 lb ground pork
1 cup finely chopped onion
1 cup finely chopped fennel
1 cup finely chopped celery
1 cup finely chopped parsnip
4 cloves garlic, chopped
2 tsp red pepper flakes
2 tsp black pepper
1 tsp salt
3 1/2 cups (1 bottle) dry white wine
4 cups low-sodium chicken stock
1 cup whole milk
1 Tbsp chopped sage, plus more for garnish
1 (1-lb) box lasagna sheets, broken into thirds
Grated Parmigiano Reggiano cheese and chopped parsley

Heat oil in a very large skillet and brown meat until cooked through.  Remove meat; leave liquid in skillet. 

Add vegetables, garlic, pepper flakes, salt and black pepper to skillet; cook, stirring, until browned, 12 to 14 minutes. 

Return meat to skillet, add wine and reduce until almost evaporated.  Add stock and reduce until almost evaporated.  Add milk and sage; simmer until thick, 10 minutes.

Cook lasagna until al dente.  Drain, reserving 1 cup pasta water.

Add pasta and pasta water to skillet and cook 1 minute.

Serve, garnished with olive oil, cheese, sage and parsley.

Corn Chowder Salad

Recipe Adapted from The Beekman 1802 Heirloom Cookbook

2 tsp olive oil
3 slices bacon, cut crosswise
1/2 lb yukon gold or red potatoes, peeled and diced
1 red bell pepper, cut into 1/2-inch squares
Salt
3 cups thawed frozen or fresh corn kernels (from 5 ears)
1 small red onion, halved and thinly sliced
2 tbsp cider vinegar or rice vinegar
Crushed red pepper flakes

Cook bacon in hot oil in large skillet over medium heat for 5 minutes until crisp.  Remove bacon; drain on paper towel.  Cook potatoes in 2 tbsp bacon drippings for 5 minutes or until golden brown, tossing occassionally.  Add corn; cook 3 to 5 minutes or until hot.  Toss corn mixture in a bowl with onion, vinegar, bacon, salt and crushed red pepper to taste.   Serve warm or chilled.

**I used a few tablespoons of bacon bits from Costco and fresh corn, cut off the cob.  I cooked the onion, because Trevor doesn't like raw ones and it turned out delicious! 

Collard Greens

1 Tbsp olive oil
3 Slices of bacon
1 Large onion, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
3 cups chx broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2 inch pieces

Heat oil in a large pot over medium-high heat.  Add bacon, and cook until crisp.  Remove bacon from pan, crumble and return to the pan.  Add onion, and cook until tender, about 5 minutes.  Add garlic, and cook until just fragrant.  Add collard greens, and fry until they start to wilt.

Pour in chicken broth, and season with salt and pepper and red pepper flakes.  Reduce heat to low, cover and simmer for 45 minutes, or until greens are tender.

*** I used Costco bacon bits, in the bag.  Also, I always use "Better than Bouillon" instead of actual chicken broth.  Turned out great, definitely will make again.

Big Kahuna Hawaiian Salad

vegan, serves 2



2 cups frisee, finely chopped
2 cups baby lettuce mix or baby spinach (any fave leafy green will work)
1 cup chopped pineapple
1 cup chopped papaya
3/4 cup roasted/salted macadamia nuts
handful of plantain chips
fresh black pepper

optional: coconut flakes, roasted corn, spicy tempeh cubes

*use fresh pineapple and papaya. Chop and store the leftovers for a tropical fruit salad the next morning.


Pineapple Tahini Dressing

1 1/2 Tbsp tahini sauce
2 tsp Grade B maple syrup
1 Tbsp apple cider vinegar
2 Tbsp pineapple juice
pepper


Directions:

1. Whisk together the dressing. Set aside.
2. Prep your fruit by chopping up your papaya and pineapple. Store the leftovers.
3. Finely chop your frisee. Place in bowl. Add baby lettuce.
4. Toss lettuce gently with 1-2 Tbsp of dressing.
5. Portion salad into two bowls.
6. Add pineapple and papaya on top of lettuce.
7. Add macadamia nuts.
8. Place plantain chips around edges of bowls.
9. Drizzle additional dressing on top and add fresh black pepper to taste.

Turkey Meatloaf with Spicy Tomato Jam

Sharon Harrison

3 T olive oil
1/2 pound shitake mushrooms
3/4 t salt
1/2 t pepper
2 1/4 t fresh chopped thyme
3 T roasted red peppers
2 pounds ground turkey
1 1/2 cups bread crumbs
2 medium garlic cloves
1 T fresh sage
1 t ground ginger
1 medium onion, finely chopped
2 (14.5 oz) cans fire roasted tomatoes
1 t crushed red pepper
2 T balsamic vinegar
1/2 cup light brown sugar
1/4 t allspice

Preheat oven to 350.  In a nonstick skillet over medium high heat, heat 1 T oil.  Saute mushrooms until just beginning to brown, about 6 minutes.  Season with 1/2 t each salt and pepper and 1/4 t thyme.  Continue to brown mushrooms, stirring, about 6 minutes more.  Stir in roasted red peppers.  Transfer to a plate and let cool. 

Mix turkey, bread crumbs, garlic, sage, ginger and half the onion and remaining 1/4 t salt and 2 t thyme.  Using your hands, pack half the turkey mixture into a loaf pan (I don't like loaf pans, I just formed it and put it in a baking pan, it gets a nice crisp outside).  Top with an even layer of mushroom mixture and then cover with the remaining turkey and pat down.  Bake for 40 minutes. 

In a large skillet over medium heat, heat remaining oil and cook remaining onion till softened, about 8 minutes.  Add tomatoes, crushed red pepper, vinegar, brown sugar and allspice.  Simmer over medium heat for 30 minutes. 

Remove turkey loaf from the oven and top with 3/4 c tomato jam.  Return to oven and bake until meatloaf reaches 165 on a thermometer, about 30 minutes.  Let cool for ten minutes and turn out, slice and serve with tomato jam. 

Sharon's Famous Toffee Crunch Cookies

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10oz) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut

Preheat oven to 350 degrees.  Cream together the butter, sugars and vanilla.  Beat the eggs slightly; then add to the butter mixture and mix well.  Sift flour, salt and baking soda, then add slowly to the moist ingredients and mix thoroughly.  Mix in the toffee bits, oatmeal and coconut.  Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.  I roll the dough in my hand to make a ball so that they look more uniform. 

Herby Turkey Sun-Dried Tomato Spread

Makes 8 servings

1 tiny can tomato paste
1/2 cup shredded parmesan cheese
5 cloves garlic
3 Tablespoons brown sugar
1 bag sun-dried tomatoes, julienne cut, (hydrated) 3 oz
1 tiny can tomato sauce

Combine all ingredients in food processor.  Add just enough sauce to make it spreadable.