Sauces & Dips
November 23, 2017 Leave a comment

Ingredients

  • 1 package of 12 oz fresh Cranberries
  • 2 sweet red Apples (small dice)
  • Juice and rind 1 large sweet Orange
  • 1-2 tsp of Kosher Salt (to taste)
  • 1/4 cup of Sugar (or to taste–best to leave this until the end so it doesn’t get too sweet)
  • 1 tsp of Vanilla paste or extract

Directions

  • Add it all in the pot and let simmer on medium heat until desired consistency
  • Let cool to room temperature and serve
Salads, Sides & Starters, Vegetable Dishes
November 13, 2017 Leave a comment

Ingredients

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Dessert, To Try
November 12, 2017 Leave a comment

Crust Ingredients

  • 10 graham crackers
  • 1/3 c. granulated sugar
  • 6 tbsp. butter, melted
  • kosher salt

 Filling Ingredients

  • 2 8-oz blocks cream cheese, softened
  • 2 ripe avocados, peeled and pitted
  • 1 c. sugar
  • Pinch salt
  • 3/4 c. heavy cream
  • 1/2 c. fresh lime juice
  • Zest of 1 lime

Directions

  1. Preheat oven to 350° and spray a pie dish with nonstick cooking spray.
  2. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl then add melted butter, sugar, and a pinch of salt and mix until combined.
  3. Press graham cracker mixture firmly into prepared dish. Bake until the crust looks slightly toasted, 8 to 10 minutes. Let cool to room temperature.
  4. Make filling: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese, sugar and a pinch of salt until smooth and fluffy, 3 minutes. Add avocados and beat until smooth.
  5. Add heavy cream, lime juice, and most of lime zest (save some for garnish!). Beat until stiff peaks form, 2 to 3 minutes more.
  6. Transfer filling to cooled pie crust. Garnish with more lime zest and small lime wedges. Freeze until solid, 4 to 5 hours. Serve immediately.
Salads, Sides & Starters, Vegetable Dishes
November 12, 2017 Leave a comment

Directions

  • Melt butter and cook diced onions and garlic until translucent and soft.
  • Add fresh spinach until wilted
  • Add salt, pepper, nutmeg and cream and cook until liquid reduces to half
Sauces & Dips, Vegetable Dishes
February 6, 2017 Leave a comment

Ingredients

  • 1 Pack Firm Tofu
  • 5-6 Tbsp Soy Sauce
  • 4 Tbsp Red Pepper Powder
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Sesame Oil
  • 2 tsp Sesame Seeds
  • 2 Tbsp Sugar
  • Green Onion (for garnish)

Directions

  • Make the sauce by adding all the ingredients together except the tofu.  Optionally, you can heat the sesame oil, saute the garlic and combine the rest to minimize the fresh garlic flavor.
  • Cut the tofu in 1/2″ pieces, add some oil to a pan and fry until golden brown.
  • Plate the tofu and pour the sauce on top.
Dessert, Vegetable Dishes
December 24, 2016 Leave a comment

Ingredients

  • 8 medium sweet potatoes, baked, peeled and sliced in half lengthwise
  • 1 – 1 1/2 cups water
  • 1 1⁄3 cups packed dark brown sugar
  • 8 tablespoons butter
  • 1/2 teaspoons cinnamon
  • 1 1⁄2 teaspoons vanilla
  • 1/2 cup of Molasses (Blackstrap or regular)
  • orange/lemon rind and thin slices

Directions

  1. Combine all ingredients except sweet potatoes in 2-quart saucepan.
  2. Bring to a boil stirring occasionally.
  3. Reduce heat and simmer about 45 minutes, stirring occasionally.
  4. Place sliced sweet potatoes in an ungreased 9×13 dish in a single layer cut side up.
  5. Pour syrup over potatoes coating all pieces.
  6. Top with thin slices of citrus.
  7. Bake at 400 degrees until bubbly about 45 minutes basting every 15 minutes.
  8. Optional: Finish by torching for more caramelization.
Salads, Sides & Starters, Vegetable Dishes
December 24, 2016 Leave a comment

Ingredients

  • 3 (15.25-ounces) cans whole kernel corn, drained
  • 1 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 8 ounces cream cheese, cubed
  • 1/2 cup (1 stick) unsalted butter, cut into thin slices

Directions

  1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on highfor 2-4 hours or low for 4-6.
  2. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
Dessert, To Try
December 24, 2016 Leave a comment

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, optional and to taste
  • 2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

YIELD: about 28 medium-small cookies

Pastas & Breads, Sauces & Dips, To Try
December 22, 2016 Leave a comment

Ingredients

  • 3 fresh red poblano chiles
  • 4 cloves garlic, unpeeled
  • 1 small (2 pound) butternut squash, peeled
  • 1 cup heavy cream, Mexican crema or crème fraîche
  • 8 ounces fettucinne
  • 1 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan, divided use
  • About 1/4 cup (loosely packed) coarsely chopped fresh cilantro

Note: We only get red poblanos in the fall when our local farmers leave them on the plants long enough for them to turn that saturated shade of lipstick red.  They can be roasted, peeled and frozen to use through the winter in this and other delicious dishes.

Directions

  1. Turn on the broiler and adjust the rack so that it’s about 4 inches below heat. Lay the poblanos and garlic on a baking sheet and roast, turning occasionally, until they have softened and blackened in spots, about 10 minutes for the chiles and 15 for the garlic. Set aside to cool.
  2. Meanwhile, prepare the squash: Slice through the squash widthwise, separating the rounded bottom from the skinnier “neck”; reserve the bottom for another use. Cut the neck in half lengthwise and, using a mandolin, slice each half into thin, 1/8-inch-thick sheets. Slice the sheets lengthwise into ¼-inch-wide strips. You should have about 2 cups of butternut “pasta.”
  3. Peel the poblanos, pull out the stems and seed pods, then quickly rinse to remove stray seeds and bits of skin. Cut 1 poblano into ¼-inch strips to match the butternut; roughly chop the other 2 poblanos and scoop into a blender.
  4. Warm the cream (or one of its stand-ins) in a glass measuring cup in a microwave for 1 minute at half-power. Pour into the blender jar with the poblanos. Peel the garlic, roughly chop, add to the blender and blend until completely smooth. Taste and season with salt (usually about a teaspoon). Pour into a large (10-inch) skillet set over low heat.
  5. In a large (8-quart) saucepan, bring 6 quarts water and 2 tablespoons salt to a boil. Drop in the squash strips and cook until al dente, 1 to 2 minutes. Remove with a slotted spoon, shaking off the excess water, and add to the skillet with the poblano cream. Add the fettuccine to the boiling water and cook until al dente, 10 to 12 minutes. Drain, reserving ¼ cup pasta water. Add the pasta, reserved water and poblano strips to the sauce. Turn the heat to medium-high and bring the sauce to a simmer, all the while tossing the pasta, squash and poblanos together. Stir in ½ cup of the queso and divide the pasta among four bowls. Divide the remaining ½ cup of the queso among the bowls, and sprinkle each one with cilantro.
Meats
December 22, 2016 Leave a comment

Ingredients

  • 2 1/2 pounds flank steak, cut into thin strips
  • 1 cup carrot, shredded
  • 3/4 cup soy sauce
  • 1/4->3/4 cup packed brown sugar (depending on your taste)
  • 3/4 cup water
  • 1/4 cup cornstarch
  • 2 tablespoons olive oil
  • 3 tablespoon garlic, minced
  • 1 teaspoon red chili flakes

Directions

  1. Coat steak strips in corn starch (use ziplock bag for faster coating/shaking).
  2. Brown the coated beef.
  3. Stir together soy sauce, brown sugar, water, olive oil, garlic, and chili flakes in the bottom of slow cooker, then add beef and stir until covered with sauce.
  4. Cover and cook on high for 2-3 hours, or on low for 4-5 hours. 30 minutes before the beef is done, stir in grated carrots.
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