Cauliflower Soup

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 large onion, finely chopped
• garlic
• 1 pound cauliflower florets (about 5 cups)
• 2 cups low-salt chicken broth
• 2 cups milk

• 1 teaspoon white truffle oil* or extra-virgin olive oil
• 1 tablespoon thinly sliced chives
• cheddar cheese

Preparation

• Saute onions and garlic in butter until translucent.
• Add cauliflower and saute for a few minutes.
• Add broth and milk, cover and simmer ~25 min (until tender).
• Blend soup and serve!

French Onion Soup

http://wintermonroe.wordpress.com/2012/04/10/french-onion-soup/

 

French Onion Soup

Ingredients

• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• homemade croutons
• 1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you’re ready to eat, preheat the broiler. Ladle the soup into bowls, top each with croutons and grated cheese. Put the bowls into the oven to melt the cheese.
* For the croutons: Cut day old french bread into cubes. Drizzle olive oil and dried herbs of your choice onto bread. Bake for 10-15 min in a 350 degree oven.

Banana Bread

1 stick butter
1 c sugar
3 banana
1 tsp vanilla
1 egg
1.5 c flour
1 tsp b soda
Cinnamon

Bake 350 ~20 min.

Strawberry Rhubarb Bran Muffins

Ingredients:

3 C Natural Wheat Bran.

1/2 C Butter, room temperature.

1 C Light Brown Sugar.

1/3 C Molasses, room temperature.

4 Eggs, room temperature.

2 C Milk.

1 Tsp Vanilla Extract.

2 C White All Purpose-Flour.

3 Tsp Baking Soda.

3 Tsp Baking Powder.

1.5 Tsp Salt.
Zest of 1 Lemon.

2 Large Handfuls Rhubarb, finely chopped.

1 Large Handful Strawberries, chopped. (If frozen, thaw first and strain liquid away). 

Preheat 375 

1. Cream together the butter and brown sugar.  Add the molasses and the eggs and stir well to combine.

2. Add the milk, stir, vanilla & lemon zest, stir, and then the bran. You may want to add the bran in a couple steps so it doesn’t fly around everywhere. Mix well. 

3. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Sift if you desire. 

4. Add dry mix to wet. Add in fruit, scoop into muffin tins. 

5. Bake for 18 – 20 minutes. Remove from the heat, let cool at least 20 minutes.

Spanish Tortilla

From Joy of Cooking; super simple ingredients for gluten free / dairy free / vegetarian friends and very tasty without feeling a need for cheese (particularly for a hangover).

Ingredients

1 large onion (thick slices)
1 lb red-skinned potatoes, peeled, 1/8 in thick slices
6 eggs
sprinkle with either green onions or chives



Heat in a large skillet over medium heat:
2 tablespoons olive oil 
Add:
1 large onion (about 8 ounces), cut into 1/8-inch-thick slices
Salt and ground black pepper to taste Cook until the onions are soft and golden, reducing the heat as they cook, about 20 minutes. Remove to a large bowl. 

Heat in the same skillet over high heat: 
1/4 cup olive oil Add:
1 pound red-skinned potatoes, peeled and cut into 1/8-inch-thick slices Cook until golden brown, 10 to 12 minutes. Reduce the heat to medium-high if the oil gets too hot and smoky. Toss the potatoes often with a metal spatula, separating the slices that stick together. Some will stick together no matter what you do, and that is fine. Remove the potatoes with a slotted spoon to paper towels to drain. Set aside the pan with the oil in it.
Add to the onions and mix together:
6 large eggs, lightly beaten
1/2 teaspoon salt
Ground black pepper to taste 
Sprinkle the potatoes with:
Salt and ground black pepper to taste

Add the potatoes to the egg mixture and toss to coat the slices well with the egg. Return the skillet to high heat to heat the remaining oil in the pan. When hot, add the egg mixture and immediately reduce the heat to low. Let the omelet cook for 3 to 4 minutes, undisturbed, until the bottom is golden and the egg is two-thirds to three-quarters set. Shake the pan from time to time to make sure the omelet does not stick. If it does, slide a metal spatula under the egg to free it from the pan and continue cooking. Place a lightly oiled large heatproof plate upside down over the omelet and flip the skillet to turn the omelet over. Slide the omelet back into the pan to cook the second side. Cook until golden and set, 2 to 3 minutes more. Shake the omelet loose from the pan and slide onto a clean plate. Cut into 12 thin wedges and serve hot or at room temperature.

Tuna Ceviche

http://www.foodandwine.com/recipes/tuna-ceviche-with-avocado-and-cilantro

Ingredients (serves 4+)

1. 1 pound sushi-grade tuna, sliced 1/4 inch thick
2. 1 small red onion, halved and thinly sliced
3. 3/4 cup fresh lime juice
4. 1 jalapeno, finely diced
5. 1 teaspoon freshly ground black pepper
6. 1 large Hass avocado, cut into 1/3-inch dice
7. 1/4 cup coarsely chopped cilantro, plus leaves for garnish
8. Salt
9. soy sauce

1. Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
2. Stack the slices of tuna. Using a very sharp chef’s knife, cut the tuna into neat 1/4-inch cubes. Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper. Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly).
3. Just before serving, gently fold in the diced avocado and chopped cilantro. Season the ceviche with salt. Transfer the ceviche to a serving bowl or individual glasses. Garnish with cilantro leaves

Spicy Sloppy Joes

Based on a mish-mash of http://www.myrecipes.com/recipe/sloppy-joe-sliders-50400000116712/ and http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe.html

Ingredients

• 1 large carrot
• 10 ounce lean ground turkey
• 1/2 cup soyriso 
• 3/4 cup prechopped onion 
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup ketchup
• Siracha sauce 
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon red wine vinegar
• brown sugar to taste
• 1 (8-ounce) can no-salt-added tomato sauce
• 
  
• Jalapeno
• Sour cream
• Cheddar cheese 
• cilantro

1. 1. Heat a large nonstick skillet over medium-high heat. While the pan is heating, grate carrot. Add carrot, turkey, and onion to pan; cook 6 minutes or until beef is browned and vegetables are tender. Add soyriso, garlic powder, chili powder, and pepper; cook 1 minute.
2. 2. Combine 1/4 cup ketchup and the next 5 ingredients (through tomato sauce) in a small bowl. Add ketchup mixture to pan, stirring to evenly coat beef mixture. Simmer for 5 minutes or until thickened.
3. 3. Allow sauce to thicken and voila! Top with favorite add-ons and serve either with lettuce wraps or buns.

Lamb Meatballs (and Bison!)

These are really really good and so freaking easy. I served with store-bought tzatiki. 

INGREDIENTS

For the meatballs:

• 1 pound ground lamb (or bison)
• 1/4 cup finely chopped white onion .... or more! I added more like 1/2 an onion to my 1 lb.
• 1 tablespoon finely chopped fresh mint... heaping
• 1 tablespoon finely chopped fresh cilantro... heaping
• 1 garlic clove, finely chopped....meh I did more like 3 cloves
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin .... double to triple this
• 1/4 teaspoon cinnamon
• 1/4 teaspoon freshly ground black pepper

For the yogurt:

• 7 ounces whole-milk Greek yogurt
• 2 teaspoons finely chopped fresh cilantro
• 2 teaspoons finely chopped fresh mint
• 1 teaspoon ground cumin
• Zest of 1 medium lemon, minced

INSTRUCTIONS

1. Heat the oven to 375°F and arrange a rack in the middle.
2. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
3. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
4. Bake until meatballs are no longer pink in the middle, about 15 minutes.
5. Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.

Scalloped Potatoes

http://www.marthastewart.com/344370/scalloped-potatoes


I layered at least 3x the cheese quantity and added truffle oil on top. YUM!

• 3 pounds Yukon gold potatoes, peeled, and sliced paper thin
• 3 cups milk
• 1 clove garlic
• 3 tablespoons unsalted butter, softened
• Coarse salt and freshly ground black pepper
• 1 cup heavy cream
• 5 ounces Gruyere cheese, grated x 3

DIRECTIONS

1. STEP 1

   Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.

2. STEP 2

   Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.

3. STEP 3

   Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.

   IN THIS STEP:

    
   • How to Peel A Head Of Garlic

4. STEP 4

   Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.

To try: Carrots & Feta

Ingredients

• non-stick cooking spray
• 1 1/2 pounds carrots, peeled and sliced lengthwise into long wedges
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons honey
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons fresh-squeezed lemon juice
• 2 ounces feta, crumbled

 

Steps

1. Oven @ 400F. 
2. Mix carrots with oil, vinegar, honey and season.
3. Roast ~25 min.
4. Toss with lemon.
5. Cool to room temp.Serve with feta.

Siam Rice Tom Kha Gai

Chicken in coconut milk soup - my favorite Thai soup of all! Right from the kitchen of Nancy in Chiang Mai.

Ingredients

• uncooked chicken, in small strips
• 1 stalk lemon grass, sliced
• 1-2 kaffir lime leaves, shredded by hand
• Thai chilis (7-8 of the little chilis, smashed, or 1 tbsp of Thai chili paste)
• 1-2 limes
• 2 tbsp brown sugar
• Chicken stock
• Coconut cream
• 1-2 pieces of Thai ginger
• 1 tbsp fish sauce
• Onion
• Tomato
• Oyster mushrooms
• Garnish: cilantro, green onions.

Instructions

1. Boil 1 part chicken stock 1 part coconut cream, lime leaves, lemongrass, Thai ginger and chilis.
2. Add vegetables and chicken
3. Add fish sauce, sugar, and Thai chili paste, lime.
4. Serve with cilantro and green onions.

Mini Blackberry Crisps

Berries:
2 cups fresh blackberries 
2 tablespoons sugar
1 teaspoon cornstarch
1 1/2 teaspoons water
1/2 teaspoon lemon juice*
* didn't have lemon so I just substituted w/ a bit of lime juice and Triple Sec


Crumble:
1/2 cup quick-cooking oats
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 cup cold butter or 1/4 cup margarine
vanilla ice cream

Baked on 350 for 20 min.
Made about 12 mini crisps in small ramekins; could have easily doubled the recipe for larger portions.