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Icecream cake:

 

Ingredients

• 1 pound cake loaf, vanilla, chocolate, or swirl
• 1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
• 1/4 cup spiced rum or any liqueur you have on hand
• 1 jar chocolate sauce
• 1 cup cocoa powder

Yields: 8 servings

Preparation

Line a meat loaf pan with plastic wrap so that it is completely covered with enough plastic to overhang.

Cut the pound cake lengthwise in 4 equally thin rectangle slabs. Cut one of the rectangles in half widthwise, then cut another one of the rectangles in half lengthwise. You should have 2 full slabs, 2 thin rectangular strips and 2 squares. Begin layering the meat loaf pan with one of the full slabs on the bottom, then the two strips on either side. Place the two squares of pound cake on each end of the pan. The loaf pan should now be completely encased in pound cake.

Lightly brush the pound cake with the liqueur. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, top it with the remaining piece of pound cake and press it down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and drizzle with the chocolate sauce. Sprinkle with the cocoa powder and serve.

 

 

 

 Bibb Lettuce Salad

Ingredients

• 4 heads bibb lettuce, leaves washed and torn
• 1 bag radishes, thinly sliced
• 1 English cucumber, cut in half lengthwise and sliced into half moons
• 1 cup pine nuts, toasted
• 2 shallots, finely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil (EVOO)

Yields: 8 servings

Preparation

 

Puff Pastry Ham and Cheese Bites

Ingredients

• 1 sheet puff pastry, defrosted in the fridge
• 8 slices deli ham or salami
• 8 slices Swiss or Provolone cheese
• 1/2 cup whole grain mustard

Preparation

 

 

 

 

Potato Frittata

Ingredients:

Serves 6–8

• 5 Tbsp. olive oil
• 1 tsp. kosher salt
• 1 large onion , finely chopped
• 3 large russet baking potatoes , about 1 1/2 pounds
• 1/2 tsp. dried Italian seasoning spice blend
• 6 large eggs
• 1/4 cup (about 5) thinly sliced scallions , plus more for garnish
• 1/8 to 1/4 tsp. freshly ground pepper

Pour 2 tablespoons of the olive oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of the salt. Carefully add the chopped onion and cook until golden, stirring occasionally, about 20 minutes. Transfer the onions to a bowl and allow them to cool, but set the pan aside because you'll reuse it shortly.

While the onions are cooking, peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices. In a saucepan of boiling salted water, cook the potatoes until almost tender, about 8 minutes. Drain in a colander and allow them to cool there. When the potatoes have cooled, combine the onions and potatoes. The onion and potato mixture may be made 1 day ahead and chilled, covered.

In a large bowl, whisk together the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt and the pepper. (I add a lot of black pepper to this omelet, but start with a little and see what you prefer.) Add the cooked onion and potato mixture and stir to combine.

In the same nonstick skillet used to sauté the onions, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the egg mixture, spreading the potatoes evenly across the pan. Reduce the heat to medium and gently stir eggs for about 1 minute or until the omelet begins to set. Shift the skillet so that 1/4 of the omelet is directly over the center of the burner and cook for 1 minute. Shift skillet 3 more times, cooking each skillet quarter for 1 minute. Reduce the heat to low, center the skillet over the burner and continue to cook the omelet until almost set, about 4 minutes.

Slide the omelet, bottom side down, onto a baking sheet or a large heatproof platter. Then invert the omelet back into skillet. Cook the other side of the omelet over low heat until golden, about 4 minutes. Slide the omelet onto a platter and allow to cool before serving. Garnish with chopped scallion if you like.

If made ahead and refrigerated, allow the omelet to come to room temperature before serving. This may be served warm or at room temperature.

 

 

 

 

 

 

 

 

 

 

 

Garlic Mashed Potato Pancakes

 

Ingredients:

Serves 4–6

• 5 large baking potatoes
• 8 Tbsp. (1 stick) unsalted butter
• 2 cloves peeled and minced garlic
• 2 cups low-fat milk
• 3 tsp. salt
• Freshly ground black pepper

Bring a large pot of water to a boil and add 2 teaspoons of salt. Peel the potatoes and cut them into 1-inch cubes. When the water is boiling, add the potatoes and cook until tender, about 10 to 12 minutes.

While the potatoes are cooking, heat the butter in a medium skillet. When the butter is melted, add the garlic. Cook over low heat just until the garlic starts to color. Take care not to burn the butter. Take the pan off the heat and set aside to cool.

When the potatoes are easily pierced with a fork, drain them and return them to the pot. The residual heat will help the excess water evaporate. Mash the potatoes with a potato masher or a ricer. Gradually add the milk until the potatoes are the desired consistency. Stir in the butter and garlic mixture, add the remaining 1 teaspoon salt and pepper to taste. Form the mixture into pancake patties and cook on each side for about 1 to 2 minutes over medium-high heat in skillet on stove top until a bit crisped on both sides.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chickpea and Roasted Pepper Soup

Ingredients:

Serves 4–6

• 2 Tbsp. olive oil
• 1 medium yellow onion , finely chopped
• 1 clove garlic , minced
• 2 cans (15 ounces each) chickpeas , drained
• 1 Tbsp. Italian herb seasoning
• 4 cups water or chicken stock or vegetable stock
• 1 jar (12 ounces) roasted peppers , cut into thin strips
• 1 tsp. kosher salt
• 1/2 tsp. pepper

Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté, stirring constantly until lightly browned, 5 to 7 minutes. Add the garlic and sauté just for 1 to 2 minutes to bring out the garlic's fragrance. Add the chickpeas and Italian seasoning, mixing well.

Pour in the stock, and reduce the heat to medium low.

In a food processor or a blender, puree the contents of the jar of red bell pepper strips (or your own red peppers if you already have some roasted). Add the red pepper puree to the soup and simmer for about an hour. Season with salt and pepper before serving.

 

 

 

 

 

 

 

 

 

Creamy Pasta with Chicken, Kalamata Olives and Broccoli

Ingredients:

Serves 4–6

• 3 Tbsp. olive oil
• 1 pound chicken , cut into 1/2-inch slices
• 2 Tbsp. minced garlic
• 1 pound whole wheat pasta
• 1/2 cup frozen broccoli
• 1/4 cup kalamata olives , pitted (about 1/4 pound)
• 1/4 cup milk
• 1 tsp. red chili flakes (optional)
• 1 tsp. dried Italian herb seasoning
• Salt and pepper to taste

Put water on to boil in a large pot or a pasta pot, fitted with a strainer.

Pour the olive oil into a skillet and set over medium heat. Cook the chicken until it begins to brown. Toss the minced garlic into the skillet and cook just until fragrant and beginning to brown, about 2 minutes. Add the broccoli and sauté for 3 to 4 minutes. If the water in the pot is boiling, add the fresh pasta to the pot. Cook until al dente, about 5 minutes.

Now add the olives to the skillet. Sauté 1 minute, then stir in the milk. Strain the pasta and transfer to a large pasta bowl. Add the to the pasta and toss. Season with Italian herb seasoning, red pepper flakes, salt and pepper before serving.

 

 

 

 

 

 

 

 

 

Pasta with Roasted Pepper and Tomato Sauce

Ingredients:

Serves 4

• Kosher salt
• 1 Tbsp. extra-virgin olive oil
• 2 cloves garlic
• 1 jar roasted red bell peppers
• 1 can (6 ounces) chopped tomatoes with juices or fresh tomatoes or chicken stock or vegetable stock (if on hand)
• 1 pound dried whole wheat pasta (fettuccine, spaghetti or capellini)
• 1/8 tsp. freshly ground black pepper
• Freshly grated Parmesan cheese , for garnish
• 1/2 jar (12 ounces) roasted peppers

Fill a large pot or a pasta pot fitted with a strainer with 1 1/2 cups water, add 1 tablespoon of salt and bring to a boil.

Meanwhile, heat the olive oil in a large skillet. Add the garlic and cook for 1 to 2 minutes, or until it softens. Add the peppers and tomatoes and cook for 1 minute. Stir in the chicken stock. Bring to a simmer and let cook for 2 to 3 minutes. Remove the skillet from the stove and let the mixture cool for 5 to 10 minutes. Whirl the tomato mixture in a food processor or blender, taking care to cover the lid with a towel and hold it on tightly if using a blender. Process or blend until smooth. Set aside.

When the water in the pot is boiling, add the pasta and cook, stirring occasionally, until al dente. While the pasta is cooking, pour the tomato mixture back into the skillet and set over low heat, adding 1/2 teaspoon salt and the pepper. Taste, and adjust the seasonings.

Drain the pasta and transfer to a large serving bowl. Ladle on the tomato sauce and garnish with a little Parmesan and Italian herb seasoning. Serve immediately.

 

 

 

 

 

 

 

 

 

Southwestern Tuna Casserole

Ingredients:

Serves 4

• 1 Tbsp. olive oil
• 1 medium onion , chopped
• 1 1/2 cups frozen corn kernels , thawed
• 1 can (10.5 ounces) reduced-fat, reduced-sodium cream of mushroom soup
• 1 cup store-bought bottled tomato salsa
• 1 tsp. chili powder (optional)
• 1 can (6 ounces) tuna , packed in water, drained and flaked
• 2 1/2 cups whole wheat pasta , cooked according to package directions
• 1 cup shredded cheese (cheddar blend preferred)

Preheat the oven to 350°. Grease a 2-quart casserole dish with olive oil and set aside.

Place a large skillet over medium-high heat. Coat with the 1 tablespoon of oil, and when the oil is hot, add the onions.

Cook and stir until softened, about 3 minutes. Stir in corn and cook 2 minutes longer to incorporate. Stir in the soup, salsa and chili powder (if desired) until well blended.

Add the tuna and cooked pasta, stirring just to coat. Pour into the prepared greased casserole dish. Sprinkle the top evenly with cheese.

Bake for about 25 minutes or until bubbling, remove from oven and serve immediately.

 

 

 

 

 

 

 

 

 

Cheese Steak Sandwiches

Ingredients:

Serves 4

• 1 Tbsp. coarsely crushed peppercorns
• 4 (8-ounce) strip loin steaks (each about 1-inch thick)
• 4 Tbsp. olive oil , divided
• 1 pound assorted wild mushrooms , cut into large pieces if necessary
• 1/3 cup diced onion
• 2 garlic cloves , minced
• 1 large baguette , cut into 4 pieces, each split in half horizontally
• 12 ounces Monterey Jack , grated
• 4 cups baby spinach
• 2 carrots , peeled into thin strips using a vegetable peeler
• 2 Tbsp. balsamic vinegar
• Creamed horseradish to serve

To make sandwiches: Preheat a grill or grill pan over medium-high heat. Season both sides of the steaks generously with salt, and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere. Grill the steaks on both sides until cooked to desired doneness, about 3 to 4 minutes per side for medium-rare doneness.

Remove steaks from the grill and allow to rest for 4 to 5 minutes. Meanwhile, preheat the broiler and heat a large sauté pan over medium-high heat.

Add 2 tablespoons of olive oil to the pan along with the onion and garlic, and sauté for 2 minutes, or until they soften. Add the mushrooms and sauté for 8 minutes, or until tender. Season the mushrooms to taste with salt and pepper, and remove from heat.

Once meat has rested, use a sharp knife and slice into thin slices against the grain. Arrange the baguette pieces on a work surface and layer each bottom piece of the baguette with the sliced steak. Divide the mushrooms among the sandwiches and top with the cheese.

Arrange sandwiches on an oven-safe tray and cook under broiler for 2 to 3 minutes or until the cheese has melted and started to brown.

Remove sandwiches from broiler and allow to cool slightly.

To make topping: In a large mixing bowl, combine the spinach and carrots strips. In a separate mixing bowl, whisk the oil into the vinegar and season to taste with salt and pepper. Toss the spinach and carrots in enough dressing to coat and season with salt and pepper. Arrange the sandwiches on 4 serving plates and serve with the salad and creamed horseradish.

 

 

 

 

 

 

 

 

 

Baked Nachos

Ingredients:

Serves 4

• 8 corn tortillas , torn into large pieces
• 8 ounces cooked kidney beans
• 2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
• 6 ounces mozzarella , torn into small pieces
• 6 ounces grated Monterey Jack , shredded
• 1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
• Low-fat sour cream or low-fat yogurt to serve

Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.

On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.

Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.

 

 

 

 

 

 

 

 

 

 

Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers

Ingredients:

Serves 4

• 20 cherry tomatoes on the vine
• 2 tsp. plus 1 Tbsp. extra-virgin olive oil
• 1/4 cup kalamata olives
• 1/4 cup extra-fine capers
• 8 ounces rigatoni pasta
• 2 cloves garlic , minced
• 1/4 cup dry white wine
• 8 ounces spicy salami (Sopressa Vicentina)
• 1/4 cup coarsely chopped fresh flat leaf parsley

Preheat the oven to 375°. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove from oven and set aside.

Heat the remaining 1 tablespoon of oil in a large, heavy sauté pan over medium heat. Add the salami and cook for 30 seconds on each side until light golden in color. Remove the salami from the pan and reserve. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender. Add the wine and simmer for about 3 minutes, or until reduced by about half. Add the roasted tomatoes, olives and capers to the hot pan and toss gently. Bring the mixture to a simmer and add the salami and parsley.

Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente. Strain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any salami and tomato mixture from the pan around the pasta, and serve.

 

 

 

 

 

 

 

 

Batter Three Ways (Muffins, Pancakes and Waffles)

 

Ingredients:

 

• 4 cups all-purpose flour
• 2 cups sugar
• 2 Tbsp. baking powder
• 1 1/2 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 4 lightly beaten eggs
• 2 cups whole milk
• 1 cup (2 sticks) butter , melted, then cooled slightly
• 1 tsp. vanilla extract

Muffins:

• 1/2 tsp. ground cinnamon
• 1/4 cup toasted, chopped pecans
• 1/4 cup chopped dried cherries or other dried fruit

Pancakes:

• 1 ripe banana , peeled and diced
• 1/4 cup toasted, chopped walnuts
• 3 Tbsp. whole milk , if needed

Waffles:

• 1/4 cup semisweet chocolate chips
• 1/4 cup peanut butter chips

In a large bowl, sift together the flour, sugar, baking powder, salt and nutmeg. In another bowl, add the eggs, milk, butter and vanilla, and mix well. Fold the wet ingredients together with the dry until well blended. Divide the batter in half. Use half for the muffins and the remaining half for both the pancakes and the waffles.

To make muffins: Preheat the oven to 375°.

Take half of the prepared batter and fold in the cinnamon, nuts and dried fruit.

Brush the inside of each cup of a nonstick, 12-cup muffin pan with some of the melted butter.

Divide the batter equally into each cup. and bake for 20 minutes or until tests done when pierced with a skewer.

Let muffins cool in the pan for 5 minutes before serving.

Makes 12 muffins.

To make pancakes: Fold both the banana and the walnuts into the batter, and thin with little milk if needed.

In a large, nonstick skillet, melt 1 tablespoon of butter over a medium heat. Using a medium ice cream scoop, pour equal amounts of the batter into the pan.

Cook the pancakes until bubbles rise from the middle of each pancake.

Flip and cook for another 2 to 4 minutes. Keep cooked pancakes in a warm oven as you cook off the remaining batter.

Makes about 8 to 10 pancakes.

To make waffles: Preheat a waffle iron. Fold the chips into the batter until well blended. Drop equal amounts of batter onto the heated waffle iron. When bubbles rise from the center of each waffle, close the top and continue to cook until crisp, about 3 minutes.

Keep cooked waffles warm in a 200° oven until you have cooked off the remaining waffles.

Makes 6 to 8 waffles.

 

 

 

 

 

 

 

 

 

Chicken Tortellini Noodle Soup

 

Ingredients:

Serves 4–6

• 1 whole, roasted deli chicken , deboned and shredded
• 3 cloves garlic , smashed
• 2 large carrots , cut in circles
• 1 medium onion , diced
• 2 ribs celery , diced
• 4 sprigs fresh thyme
• 2 quarts low-sodium chicken broth
• 4 black peppercorns
• 1 bay leaf
• 2 Tbsp. chopped flat-leaf parsley
• 1 pound cheese tortellini , store bought
• Kosher salt
• 1/4 cup finely chopped flat-leaf parsley
• Parsley stems , for garnish
• Grated Parmesan , for top of soup
• 1 crusty baguette , to serve with soup

Set a large stockpot over medium heat. Add olive oil, garlic and thyme, and gently sauté until fragrant—about 2 minutes. Add carrots, onion and celery. Season with salt, and cook for 5 to 7 minutes. Pour in chicken broth, and add peppercorns, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.

Add shredded chicken to the pot of chicken soup and add tortellini. Bring to a boil, and cook for 2 to 3 minutes to allow the flavors to come together. Give it a final season with salt and pepper, and serve in shallow bowls with a small shower of parsley and grated Parmesan. Garnish with a parsley stems, and serve with some torn pieces of crusty bread.

 

 

 

 

 

 

 

 

Chicken Noodle Ramen Soup

 

Ingredients:

Serves 4–6

• 2 Tbsp. extra-virgin olive oil
• 1 medium onion , chopped
• 3 cloves garlic , minced
• 2 medium carrots , cut diagonally into 1/2-inch-thick slices
• 2 ribs celery , cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 quart organic chicken stock
• Kosher salt
• Freshly ground black pepper
• 8 ounces instant Ramen noodles
• 1 1/2 cups shredded, cooked chicken
• 1 handful fresh flat-leaf parsley , finely chopped

Place a soup pot over medium heat, and coat with the oil. Add the onion, garlic, carrots, celery and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil. Add the Ramen noodles and simmer for 3 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Sprinkle with chopped parsley before serving.

 

 

 

 

 

 

 

 

 

 

 

 

Macaroni Shepherd's Pie

 

Turkey Base:

• 2 pounds lean ground turkey
• 2 cloves garlic , minced
• 1 medium sweet onion , diced
• 2 Tbsp. flour
• 2 cups low-sodium chicken stock
• 2 tsp. fresh thyme
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Remainder of Pie:

• 2 cups elbow macaroni
• 2 cups frozen mixed vegetables
• 2 medium sweet onions
• 2 cloves garlic
• 1 bay leaf
• 2 cups low-sodium chicken stock
• 1 1/2 cups low-fat ricotta
• 2 cups shredded low-fat mozzarella
• 1/2 cup panko
• 1 tomato , thinly sliced
• Chopped fresh parsley to finish

To make turkey base: Heat a 2-count of olive oil in a large sauté pan. Add garlic and turkey and brown well all over. Add onion and continue to cook until onion is lightly caramelized. Add thyme and season with salt and pepper. Dust with flour and combine well before adding stock. Continue to cook until slightly thickened. Taste once more and adjust seasoning if required.

To make remainder of pie: Boil pasta in salted water until tender. Add frozen vegetables to a colander. Holding a strainer above the colander, pour out the pasta and water into the strainer so the hot water blanches the frozen vegetables. 

In a pot, add chicken stock, bay leaf and chopped onion. Simmer for 15 minutes until liquid has reduced by half and onion is very tender. Remove bay leaf and puree in a blender. Add ricotta and season well with salt and pepper. Puree until smooth and thick. In a large mixing bowl, add cooked pasta, shredded mozzarella and pour over sauce. Combine well. 

In a medium-size gratin dish or lasagna pan, add ground turkey, top with frozen vegetables and then pour over the sauced macaroni. Sprinkle with panko and top with slices of tomato. Bake in a preheated 350° oven for 20 to 25 minutes until golden brown. Finish with freshly chopped parsley.

 

 

 

 

 

 

 

The Ultimate Sloppy Joes

 

Ingredients:

Serves 4

• Extra-virgin olive oil
• 1 large onion , diced
• 1 1/2 pounds lean ground turkey
• Kosher salt and freshly ground black pepper
• 2 cups ketchup
• 1/4 cup yellow mustard
• 1/4 tsp. cayenne pepper
• 1 Tbsp. brown sugar
• 2 Tbsp. tomato paste
• 1 Tbsp. apple cider vinegar
• 5 whole wheat hamburger buns

Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and sauté for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon—about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of apple cider vinegar and season it once more before serving on toasted whole wheat hamburger buns.

 

 

 

 

 

 

 

 

 

 

 

 

Lemon Roasted Fingerling Potatoes

 

Ingredients:

Serves 4–6

• 1 pound fingerling potatoes
• 1/2 Meyer lemons , cut into quarter wedges
• 1 sprig rosemary , leaves only
• 2 sprigs thyme , leaves only
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil

Wash and split finger potatoes lengthwise. Toss in olive oil together with rosemary, thyme and lemon wedges in a flat roasting tray. Season with salt and freshly ground pepper, then roast under the rotisserie chicken for 25 to 30 minutes until golden brown. Stir occasionally to coat in chicken drippings and cook evenly. Season one more time with salt and pepper before serving.

 

 

 

 

 

 

 

 

 

Potato Soup with the Works

Serves 4

4 slices bacon, chopped $0.76

1 medium onion $0.69

2 cloves garlic, chopped $0.08

6 sprigs fresh thyme, removed from stems $0.18

3 pounds russet potatoes, peeled and chopped $3.66

2 cups water

2 cups milk $0.52

1/2 cup shredded New York style cheddar cheese $0.99

2 scallions, to serve on top $0.32

Total $7.20

In a large heavy-bottom pot over medium high heat, cook bacon until golden brown; remove the bacon to a paper towel-lined plate. Add onion and garlic to the bacon fat, cook until tender, about 4-5 minutes. Add in the thyme, salt and ground black pepper. Add potatoes, water and milk to the pot and bring the liquids up to a bubble. Reduce the heat to medium and simmer the potatoes until cooked through, about 8-10 minutes. When the potatoes are tender, purée the soup until smooth using a blender, food processor or immersion blender.

Adjust the seasoning as needed with salt and freshly ground black pepper and serve the soup in a bowl or mug topped with the cheese, reserved bacon, and a sprinkling of scallions. (If you're not serving the soup right away, it will thicken as it gets cooler, so add another 1/2 cup to 1 cup of water when warming it up to serve.)

 

 

 

 

Ham and Swiss Lasagna

 

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 2 cups chicken stock
• 3 tablespoons Dijon mustard
• Salt and ground black pepper
• 1 box oven-ready lasagna noodles
• 1 10-ounce box frozen artichoke hearts, defrosted and chopped
• Leftover holiday ham, roughly chopped
• 2 cups shredded Swiss cheese
• 1/4 cup flat-leaf parsley, chopped

 

Preparation

Preheat oven to 375ºF.

Place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter and cook for about a minute. Whisk in the milk, chicken stock and mustard, and bring the sauce up to a bubble. Season the sauce with salt and freshly ground black pepper, then simmer until thickened, 3-4 minutes.

Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish. Lay three of the lasagna noodles over the sauce, top them with about a third of the ham and artichokes, and ladle about a cup of sauce over everything. Make two more layers of the lasagna by laying down three lasagna noodles, about a third of the ham and artichokes, and 1 cup of the sauce for each layer. Top the lasagna off with the last three noodles, the remaining sauce and the shredded cheese.

Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly. Garnish with parsley and serve.

 

 

 

Ham and Cheese Strata

 

Ingredients

• 2 tablespoons EVOO, Extra Virgin Olive Oil
• 1 large onion, thinly sliced
• 1 bunch asparagus, woody ends removed
• 12 large eggs
• 2 cups whole milk
• 1 5-ounce block soft herb and garlic cheese, such as Boursin
• Salt and freshly ground black pepper
• About 4 cups torn bread, whatever flavor you like
• 2 cups leftover holiday ham, roughly chopped
• 1 1/2 cups shredded sharp cheddar cheese

Preparation

 

Ingredients:

Serves 10

Marinade:

• 1 1/2 cups Dijon mustard
• 3/4 cup soy sauce
• 3/4 cup fresh lemon juice (do not discard lemon rinds)

Turkey:

• 1 (15-pound) free-range turkey
• 2 bunches fresh poultry herbs
• 2 to 3 cups hot water

To make marinade: Combine ingredients in a bowl. Whisk until smooth and creamy.

To make turkey: Preheat oven to 350°.

Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan. Pour the marinade over the turkey.

Tie turkey legs together and cover tips with foil. Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.  Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast. Cover with foil and roast for 2 hours.

After 2 hours, add hot water to the bottom of the pan. Stir to make gravy for basting. Baste turkey and cover with foil. Roast turkey another 30 minutes and repeat basting process. Continue basting every 15 minutes until the thermometer reaches 180–185°, approximately 3 to 4 hours.

Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.

 

Ingredients:

• 5 cups hot chicken broth
• 1/4 cup cornstarch
• 1/4 cup dry sherry
• 1/3 cup minced fresh chives
• Salt and freshly ground cracked pepper , to taste
• 1/2 cup fresh pomegranate seeds for garnish
• Pan juices from Turkey with Marinade

Skim the fat from the Turkey with Marinade pan juices and discard. Scrape the bottom and sides of the pan with a wooden spoon to release the cooked bits. Add 1 cup of chicken broth, strain into a sauce pan and add the rest of the chicken broth. Bring to a gentle boil.

In a separate sauce pan, combine 1 ladle of the hot chicken broth and cornstarch. Stir until lumps are gone and then pour back into stock pot. Repeat five or six times until gravy has reached your desired thickness. Add dry sherry and salt and pepper to taste. Garnish with chives and pomegranate seeds.

 

Ingredients:

Serves 10

• 3 pounds frozen spinach
• 4 Tbsp. butter
• 4 Tbsp. flour
• 1 tsp. freshly ground nutmeg
• 2 cups warm milk
• Pepper , to taste

Preheat oven to 350°.

Add spinach and water to a stockpot. Gently boil until the spinach has thawed. Strain the spinach, squeezing out water with a spatula. Place spinach on a dishtowel and squeeze out any remaining water. Put spinach back in stockpot.

In a saucepan, melt butter. Once it has melted, add flour. Mix together, forming a roux. Slowly add warm milk and stir until thick and creamy. Add salt and nutmeg and mix well. Pour the cream sauce over the spinach and mix. Pour mixture into a baking dish and cover tightly with foil. Bake for 30 minutes. 

Keep covered until you are ready to serve.

 

 

Ingredients:

Serves 8

Pie:

• 1 envelope unflavored gelatin
• 3/4 cup sugar
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 3/4 cup milk
• 2 large eggs , separated, yolks beaten
• 1 cup canned pumpkin
• 1/2 cup heavy cream , whipped
• 1 (9-inch) graham cracker crust

Topping:

• 2 pints heavy cream , whipped
• Shaved dark chocolate

Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 hour.

In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.

Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.

 

 

The Ingredients.
- 1 13.5-oz can coconut milk
- 1 T brown sugar
- 1 T soy sauce (La Choy is gluten free, and so is Tamari wheat-free)
- 1 T Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
- 1 t fish sauce (optional. I put it in because I was thrilled to have another use for fish sauce!)
- 1 yellow onion, chopped
- 2-3 cloves garlic, chopped
- 1 red bell pepper
- 1 green bell pepper
- 1/2 large eggplant
- 1 sweet potato
- chicken thighs (I used 5 frozen boneless, skinless)

And! 1-inch knob of ginger, peeled and grated. I bought this. I totally forgot to use it. It's probably for the best, since we aren't huge ginger people.

The Directions.

Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot stoneware. Taste. If you think you need more chili paste, add some, carefully. It's hot stuff!

Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.

Wash and cut the vegetables, and add to the crock.

Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness.

I cooked ours on high for 5 hours. The vegetables were soft, but not squishy, and the chicken was cooked, but still had shape.

Serve over white rice.

 
It sounds like a lot, but many of the spices are (hopefully) staples in the spice rack.

- 1 13.5 oz can of coconut milk (don't use the light, it doesn't taste as good. or use the light and then stir in heavy cream at the end. Your tongue wants the thick stuff... trust me.)
- 1 can garbanzo beans, drained and rinsed
- 4-6 frozen skinless, boneless chicken thighs
- 1 T tomato paste
- 2 T curry powder (not a typo, it's a lot, but it's good. Curry isn't spicy, just flavorful)
- 1 t ground coriander
- 1 t ground cumin
- 1 inch peeled and grated ginger (I didn't use that much, I don't particularly care for ginger)
- few dashes of hot sauce (I used Tobasco)
- 1 yellow onion. chopped
- 2 or 3 cloves of smashed and chopped garlic
- 1 green bell pepper, seeded and chopped
- 1/2 of an eggplant, chopped (I didn't peel)
- 1 sweet potato, peeled and chopped (I hate peeling sweet potato, so used a knife and lost a lot of the flesh accidentally)

The Directions.

Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.

Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.

Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.

Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours. The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.

Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.

Serve over rice; I used brown.

The Verdict.

Delicious. We had family over for dinner, and they all really enjoyed it, and took home leftovers. This was really good.

The Ingredients.

--30 oz package of plain frozen hash brown (shredded) potatoes
--4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)
--1/2 onion, diced
--1 green bell pepper, diced
--1 1/2 cups shredded cheese
--12 eggs
--1 cup skim or fat free milk
--1 tsp kosher salt
--1 tsp black pepper

The Directions.

I used a 6 quart Smart-Pot for this recipe.

Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

They needed more salt.