Beef-and-Vegetable Potpie with Cheddar Biscuits

This makes a lot! I made a 9x13 dish of it for dinner that night (with lots of leftovers) and filled two 8x8 pans with the rest to freeze. But I halved the biscuit recipe so I didn't freeze them. Instead I'll whip some up when it comes time to eat. I used ground venison because that's what I have. I substituted the peas with corn.

Food and Wine, November 2010

Active:45 minutes

Total: 1 hour 40 minutes

12 servings

2 sticks unsalted butter, chilled and cubed

1/4 cup canola oil

1 large Spanish onion, coarsely chopped

1 1/2 lbs carrots, peeled and cut into 1/2 inch pieces

1 1/2 lbs parsnips, peeled and cut into 1/2-inch pieces

salt and freshly ground pepper

3 lbs ground beef

1 tbsp chopped thyme

1 tbsp chopped rosemary

4 1/4 cups self-rising flour

5 1/3 cups milk

2 cups chicken stock or low-sodium broth

one 10-oz package frozen peas

6 oz sharp cheddar cheese, shredded (1 1/2 cups)

Preheat the oven to 450 and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.

In a large pot, melt 4 tbsp of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to two 9x13 inch baking dishes.

Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2 tbsp scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.

Bake both potpies on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.

Spaghetti with Fresh Soppressata

Amazing! A great aroma to have coming from the kitchen. Make sure you start the day before you plan to eat. In my case, I started 2 days before since I made the sauce the day before we ate it. The sauce can be refrigerated for up to 4 days.

Food and Wine, November 2010

Active: 30 minutes

Total: 2 hours plus overnight marinating

6 Servings

4 garlic cloves

1 1/2 cups dry white wine

1 lb sweet Italian sausage, casings removed

1 tsp ground fennel

1/2 tsp coarsely ground black pepper

1/2 tsp crushed red pepper

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

1 small carrot, finely chopped

1 celery rib, finely chopped

One 28-oz can plus one 14-oz can whole peeled tomatoes, crushed, with their liquid

Salt

1 lb spaghetti

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup chopped basil

1/4 cup chopped flat-leaf parsley

In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.

In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.

Moroccan-Style Roast Chicken

A really easy, but tasty roast chicken recipe. The leftover honey butter was great on fresh bread and biscuits. I served it with Spiced Couscous with Raisins and Almonds and homemade applesauce.

Bon Appetit, October 2007

Prep: 15 minutes

Total: 1 hour 25 minutes

4 servings

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup honey

1 tsp ground cinnamon

1/4 tsp turmeric

1 4 3/4-to 5-lb whole chicken, rinsed, patted dry

Position rack in bottom third of oven; preheat to 400. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.

Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165 to 170, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.

Spiced Couscous with Raisins and Almonds

This goes with the Moroccan-Style Roast Chicken. It makes way more than 4-6 servings in my opinion. There were 4 of us eating and we barely made a dent. I left out the saffron since I didn't have any.

Bon Appetit, October 2007

Prep: 20 minutes

Total: 30 minutes

4 to 6 Servings

2 cups hot water

3/4 cup raisins

4 tbsp (1/2 stick) butter, divided

3 tbsp dry white wine

1/2 tsp saffron threads

1 cup couscous

1 medium onion, chopped (about 1 1/2 cups)

3/4 cup sliced almonds, toasted

2 tsp ground cinnamon

Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tbsp butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.

Meanwhile, melt remaining 2 tbsp butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.

Mocha Mint Crisps

These would be good cookies to make at Christmas time with leftover candy canes. The balls spread out a lot and make a gingersnap type chocolate-mint cookie. Crunchy and chewy. I got about 6 dozen out of the recipe because you don't want them too big. They still made a slight imprint when I took them out of the oven. But I was afraid I'd overcook them over 10 minutes. They were a big hit at Travis' school.

Gifts from the Kitchen, pg 123

Makes about 4 dozen cookies

1 cup (2 sticks) butter or margarine, softened

1 cup sugar

1 egg

1/4 cup light corn syrup

1/4 tsp peppermint extract

1 tsp powdered instant coffee

1 tsp hot water

2 cups all-purpose flour

6 tbsp Hershey's Cocoa

2 tsp baking soda

1/4 tsp salt

Mocha Mint Sugar (recipe follows)

Beat butter and sugar in large bowl until fluffy. Add egg, corn syrup and peppermint extract; beat until well blended. Dissolve instant coffee in hot water; stir into butter mixture.

Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough until firm enough to shape into balls.

Heat oven to 350.

Shape dough into 1-inch balls. Roll balls in Mocha Mint Sugar. Place on ungreased cookie sheet, about 2 inches apart.

Bake 8 to 10 minutes or until no imprint remains when touched lightly. Cool slightly, remove from cookie sheet to wire rack. Cool completely.

Mocha Mint Sugar

Stir together 1/4 cup powdered sugar, 2 tbsp finely crushed hard peppermint candies (about 6 candies) and 1 1/2 tsp powdered instant coffee in small bowl.

Old-Fashioned Turkey Barley Soup

I made this with leftover chicken and the carcass after roasting a chicken earlier in the day. I'm going to include the original recipe with the variation that I made. Of course, I made it with chicken instead of turkey and it was only 6.5 lbs. I also switched out the peas with corn. It really had a nice bold flavor and is very hearty. I'm freezing half since it makes so much.

The Taste of Home Cookbook, pg 59

Servings: 22 (5 1/2 quarts)

1 leftover turkey carcass (from a 12-lb turkey)

5 quarts water

Soup:

3 cups cubed cooked turkey

1 can (28 oz) stewed tomatoes

1 large onion, chopped

2 large carrots, shredded

1 cup chopped celery

1 package (10 oz) frozen chopped spinach, thawed

3/4 cup fresh or frozen peas

3/4 cup uncooked long grain rice

4 chicken bouillon cubes

2 tsp salt

3/4 tsp pepper

1/2 tsp dried marjoram

1/2 tsp dried thyme

1. Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours.

2. Remove carcass and discard. Strain the broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight, then remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months.

3. For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.

Variation: Turkey Barley Soup

Prepare stock as directed in steps 1 and 2 above. For soup, omit stewed tomatoes and rice. Bring stock to a boil; add 1 cup uncooked medium pearl barley. Reduce heat; cover and simmer for 30 minutes. Add remaining ingredients. Cook, uncovered, for 20-25 minutes or until barley and vegetables are tender.

Ultimate Grilled Cheese Sandwich

They weren't lying when they gave this sandwich the "Ultimate" title. It's basically the best grilled cheese and BLT sandwich together. Travis says that I can make this anytime I want to. I used homemade bread from the Perfect White Bread recipe. And instead of prosciutto, I used 4 slices of bacon. I used mozzarella cheese. One sandwich is very filling!

Bon Appetit, October 2006

2 Servings

Butter

4 slices country white sourdough bread, cut on deep diagonal into 1/3 inch thick slices (each about 7x3 1/2 inches)

4 thin slices prosciutto

8 large fresh basil leaves

8 1/4-inch thick slices young Asiago cheese or drained fresh mozzarella cheese

1/4 tsp dried crushed red pepper

2 tbsp olive oil

6 1/3-inch thick slices heirloom tomato (from about 1 large)

Preheat oven to 400. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.

Perfect White Bread

I just baked up two loaves of bread. I started the day before so I did the "Refrig-a-rise" method in the book which is to brush the dough with melted butter when you put it in the loaf pans. Cover loosely with plastic wrap and refrigerate for 3-24 hours. When you want to bake, take the pans out, uncover, and let sit for 20 minutes (while the oven is warming up). Pop any air bubbles and put in oven for 45 minutes. After 30 minutes, brush the tops again with butter.

Better Homes and Gardens

Homemade Bread Cookbook

pg 12.

2 loaves

5 3/4 to 6 1/4 cups all-purpose flour

1 package active dry yeast

2 1/4 cups milk

2 tbsp sugar

1 tbsp shortening

2 tsp salt

In large mixer bowl combine 2 1/2 cups of the flour and the yeast. In saucepan heat together milk, sugar, shortening, and salt just till warm, stirring constantly to melt shortening. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat the mixture 3 minutes at high speed.

By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead till smooth and elastic (8 to 10 minutes). Shape in a ball. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 1/4 hours). Punch dough down; turn out on lightly floured surface. Divide dough in 2 portions.

Shape each in a smooth ball; cover and let rest 10 minutes. Shape in loaves; place in two greased 8 1/2x4 1/2x2 1/2-inch loaf pans. Cover and let rise till double (45 to 60 minutes). Bake at 375 till done, about 45 minutes. If tops brown too fast, cover loosely with foil the last 15 minutes. Remove from pans; cool. Makes 2 loaves.

Sugar Pumpkin, Feta, and Cilantro Quesadillas

These were amazing! A great mix of flavors. Don't skip the lime, it adds a nice element. I used butternut squash instead of pumpkin. If cutting, boiling, and processing the pumpkin is too much, I would recommend buying a can of pure pumpkin. That would really make this a quick dinner. I prepared the squash the night before, so I didn't have to the evening we ate it. Use less jalapeno if you don't want too much heat.

Bon Appetit, October 2009

6 Servings

3 cups 1 1/2 inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-lb whole pumpkin)

1 finely chopped seeded jalapeno (about 2 tbsp)

12 8-inch diameter flour tortillas

10 oz feta cheese, crumbled

1 1/2 cups coarsely chopped fresh cilantro

2 limes, each cut into 6 wedges

Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeno; season with salt and pepper.

Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.

Heat heavy large skillet over medium-high heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.

Three-Apple Applesauce

Nothing gets you in the fall mood than warm, home-made applesauce. I halved the recipe since I wasn't going to can it. Delicious! I would recommend cutting down on the sugar, it was pretty sweet.

Bon Appetit, October 2008

Makes 6 to 7 1-Pint Jars

2 cups water

1/2 cup lemon juice

3 lbs Fuji apples or other sweet-crisp apples

3 lbs Granny Smith apples or other tart apples

3 lbs Jonathan or Rome Beauty apples or other soft-textured apples

2 1/2 cups sugar

1 1/2 tsp coarse kosher salt

1/2 tsp ground cinnamon

1/2 tsp ground allspice

Combine 2 cups water and lemon juice in 10-to 12-quart stockpot. Peel, core, and cut apples into 3/4-inch pieces; mix pieces into lemon water as soon as apples are cut, to prevent browning. Add sugar, coarse salt, cinnamon, and allspice; stir over medium-high heat until sugar dissolves. Bring to boil; reduce heat, cover, and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes. Remove from heat. Using potato masher, mash apples to chunky consistency.

Ladle applesauce into hot clean 1-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 20 minutes. Cool jars completely. Store in cool dark place up to 1 year.

Spice-Roasted Chickpeas

This recipe goes with the Root Vegetable Tagine. It is also good enough to serve as a cocktail snack. In that case, I would double the recipe. I used 1/2 tsp ground cumin and coriander instead of grinding them myself. Be sure to dry the chickpeas thoroughly on paper towels so they get nice and crunchy.

Bon Appetit, October 2010

Prep: 20 minutes

Total: 55 minutes

Makes about 1 1/4 cups

3/4 tsp cumin seeds

3/4 tsp coriander seeds

1 15- to 15 1/2 oz chickpeas (garbanzo beans) drained, rinsed, well dried

1 tbsp extra virgin olive oil

pinch of cayenne pepper

coarse kosher salt

Preheat oven to 400. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly.

Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400 oven until warm, about 5 minutes, before serving.

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas

This was so good. I'll definitely make it again. I made it when my parents were visiting. Just let it keep simmering on the stove until you're ready to eat. Serve with couscous. I made it easier by using ground coriander and cumin instead of toasting the seeds and grinding them in a spice mill. I used about 1/4 tsp less than what was called for. I also left out the green olives and cilantro (because Mom doesn't like it). I used fresh mint instead of dried. I could only find vinegar packed-sun-dried tomatoes. It's probably not what they meant, but it seemed to work just fine. Don't worry about how salty the preserved lemon is, it'll be fine. Use the rind and all (just get rid of the seeds while you are chopping it up). Start early and chop everything first (unless you have help in the kitchen). See the recipe for Spice-Roasted Chickpeas for the garnish.

Bon Appetit, October 2010

Prep: 45 minutes

Total: 1 hour 45 minutes

6 Servings (or more)

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp caraway seeds

1/2 tsp dried crushed red pepper

1/4 tsp turmeric

4 1/2 tsp coarse kosher salt, divided

1 lemon, thinly sliced

1/2 cup fresh lemon juice

3 tbsp extra-virgin olive oil

1 1/2 cups chopped onion

3 garlic cloves, minced

1 1/2 tbsp tomato paste

1 1/4 cups 1/2 inch cubes peeled carrots

1 celery stalk, chopped

4 cups water

1 1/4 lbs red-skinned sweet potatoes (yams) peeled, cut into 1 inch cubes

1 lb turnips (about 2 medium), peeled, cut into 3/4 inch wedges

3/4 cup brine-cured green olives, pitted, coarsely chopped

1/4 cup sun-dried tomatoes (about 1 oz, not oil-packed), thinly sliced

1/4 cup chopped fresh Italian parsley

2 tbsp chopped dried mint

1 10-oz box plain couscous (cooked according to package directions)

Spice-Roasted Chickpeas (see recipe)

Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 tsp salt.

Mix lemon slices, lemon juice, and 4 tsp coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.

Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and saute until beginning to soften, about 5 minutes. Add toasted spiced blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.

Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

Broccoli Three-Cheese Pizza Pockets

Very yummy calzones. The recipe makes four large servings. I decided to heat up some marinara sauce on the side for dipping.

Good Housekeeping, October 2010

Active Time: 25 minutes

Total Time: 35 minutes

Makes 4 main-dish servings

1 container (9 oz) part-skim ricotta cheese

4 oz. broccoli florets, finely chopped

1 roasted yellow or red pepper, drained and finely chopped

1/4 c. packed fresh flat-leaf parsley leaves, finely chopped

1 oz. Parmesan cheese, grated

Pepper

All-purpose flour, for dusting

1 lb. fresh or frozen (thawed) whole wheat pizza dough

2/3 c. shredded part-skim mozzarella cheese (2 oz)

Arrange oven rack in lowest position. Preheat oven to 475. Line 18 x12 inch jelly roll pan with parchment paper or lightly grease pan.

In large bowl, mix ricotta, broccoli, pepper, parsley, Parmesan, and 1/8 tsp freshly ground black pepper until well combined.

On lightly floured surface, with floured rolling pin, roll dough into 16 inch round, stretching as necessary. Cut in quarters. Spread one-fourth of broccoli mixture on half of each piece of dough, leaving 1/2 inch border; top with mozzarella. Fold other half of dough over filling. Pinch edges together tightly to seal.

Transfer to prepared pan; bake 13 to 15 minutes or until puffed and browned.

Spicy Chicken and Rice

Really good. If you make it with chicken breast, I would suggest cutting it up into little pieces to cook and then mix in after the rice is done cooking. That way it won't be too dry. I left out the olives. It has a nice sweet and spicy flavor to it, like a Moroccan dish.

Bon Appetit, September 2007

Prep: 25 minutes

Total: 45 minutes

4 Servings

2 tbsp extra-virgin olive oil

4 large chicken thighs with skin and bones (about 2 lbs)

Ground cloves

1 1/2 cups diced seeded red bell peppers

1 cup chopped onion

1/3 cup golden raisins

1/3 cup coarsely chopped pitted imported green olives

4 small bay leaves

2 garlic cloves, peeled

1 tsp hot chili paste (such as sambal oelek) or 1 small serrano chile, chopped

1 1/2 cups jasmine rice or long grain white rice (9 to 10 oz) rinsed, drained

2 to 2 1/2 cups low-salt chicken broth

Heat oil in large skillet over medium-high heat. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves. Add chicken to skillet and saute until brown, about 5 minutes per side. Transfer chicken to plate.

Pour off all but 4 tbsp fat from skillet. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Saute until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.

Family Lasagna

Looks beautiful! As is, it taste ok, but I recommend heating up some marinara sauce on the side. Also, double the ricotta cheese. With these adjustments, you have a great tasting lasagna packed with veggies.

Good Housekeeping, October 2010

Active Time: 25 minutes

Total time: 1 hour 15 minutes

Makes 4 main-dish servings

2 med. zucchini or yellow summer squash, thinly sliced

3 tsp. olive oil

salt

1 bunch Swiss chard, tough stems discarded, thinly sliced

1 sm. onion (4 to 6 oz), finely chopped

2 cloves garlic, crushed with press

1 tsp fresh thyme leaves, chopped

1 lb. plum tomatoes, cored and thinly sliced

4 no-boil lasagna noodles, rinsed with cold water

2 carrots, shredded

1 c. part-skim ricotta cheese

2 oz. provolone cheese, finely shredded

Arrange 1 oven rack 4 inches from broiler heat source and second rack in center. Preheat broiler.

In large bowl, toss zucchini with 1 tsp oil and 1/8 tsp salt. Arrange on 18" by 12" jelly-roll pan in single layer. Broil 6 minutes or until golden brown, turning over once. Set aside. Reset oven to 425.

Rinse Swiss chard in cold water; drain, leaving some water clinging to leaves.

In 12 inch skillet, heat remaining 2 tsp oil on medium. Add onion, cook 3 minutes or until soft, stirring occasionally. Add chard, garlic, thyme, and 1/8 tsp salt. Cook 6 to 7 minutes or until chard is very soft, stirring frequently. Remove from heat and set aside.

In 8" by 8" baking dish, layer half of tomatoes, lasagna noddles, Swiss chard, shredded carrots, zucchini slices, and ricotta, in that order. Repeat layering once. Top with shredded provolone. Cover with foil. (Lasagna can be prepared to this point and refrigerated up to overnight.) Bake 30 minutes, covered. (If refrigerated, bake 10 minutes longer.) Uncover and bake 20 minutes longer or until golden brown and bubbling.

Jim 'N Nick's Coleslaw

A very yummy and tangy coleslaw. This is adapted from Jim 'N Nick's Bar-B-Q.

Bon Appetit, August 2010

8 to 10 Servings

1 2-lb head of green cabbage, quartered, cored, cut crosswise into 1/8 inch thick slices (about 14 cups)

1 1/4 cups apple cider vinegar

1 cup sugar

1 cup grated peeled carrots

4 green onions, thinly sliced

1/4 cup mayonnaise

Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. DO AHEAD. Can be made 8 hours ahead. Cover and chill.

Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper.

Spinach Quiche

I was disappointed by this recipe; mainly because of the crust. This was in the healthy makeover section of the magazine. The crust was thick and hard, not flaky at all. I liked the filling, but it took about 20 minutes extra in the oven to set, for some reason. I felt like I was working on it all day, and I don't think it was worth it. Next time, I'll buy a pre-made crust.

Good Housekeeping, September 2010

Active Time: 35 minutes

Total Time: 1 hour 20 minutes, plus chilling and cooling

Makes 6 main-dish servings

3/4 cup all-purpose flour

1/2 cup whole wheat flour

salt and pepper

4 tbsp cold trans-fat free margarine, cut up

1/4 cup low-fat buttermilk

3 large egg whites

1 leek (6 to 8 oz) white and light green parts only, cut into thin half-moons

1/2 tsp chopped fresh thyme leaves

6 oz baby spinach (about 6 cups)

2 large eggs

1 1/3 cup reduced-fat (2%) milk

1/4 cup freshly grated Parmesan cheese

1 tsp Dijon mustard

1 oz. goat cheese, softened

Preheat oven to 400. In food processor, pulse fours and 1/4 tsp salt until combined. Add margarine; pulse until coarse crumbs form. Add buttermilk; pulse until just blended. If dough does not stay together when pinched, add ice water, 1 tbsp at a time, pulsing after each addition. Shape into disk. Wrap in plastic wrap; refrigerate 20 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)

Spray 9-inch glass pie plate with cooking spray. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round; place in pie plate. Gently press against bottom and up side without stretching; trim edge. Prick holes in crust with fork. Line with foil; fill with pie weights or dried beans. Bake 15 minutes or until beginning to set. Remove 1 tbsp egg white from rest of whites; set remaining aside. Remove foil with weights; brush bottom of crust with tbsp white. Bake 5 to 6 minutes or until golden brown and dry to the touch. Cool completely on wire rack.

Meanwhile, coat 12-inch skillet with cooking spray; heat on medium. Add leek, thyme, and 1/8 tsp salt. Cook 3 to 4 minutes or until soft, stirring occasionally. Add spinach; cook 5 minutes or until mixture is very soft and dry, stirring frequently. Let cool.

In large bowl, whisk whole eggs, milk, and remaining egg whites. Stir in Parmesan, mustard, leek mixture, and 1/4 tsp pepper. Spread bottom of crust with goat cheese; place in jelly-roll pan. With strips of foil, cover crust edges to prevent overbrowning. Pour egg mixture into crust; bake 32 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack 15 minutes to serve.

Chocolate Chip Marble Cake

Really pretty and easy to make. Make sure you use mini-chips not the regular size.

Betty Crocker's Ultimate Cake Mix Cookbook, pg 46

Prep: 15 minutes

Bake: 40 minutes

Cool: 1 hour

15 Servings

1 package Betty Crocker SuperMoist white cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 egg whites

3/4 cup miniature semisweet chocolate chips

1/4 cup chocolate-flavor syrup

1 tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting

Additional chocolate-flavor syrup, if desired

Heat oven to 350. Generously grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

Make cake mix as directed on package, using water, oil and egg whites. Stir in 1/2 cup of the chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan.

Stir 1/4 cup chocolate syrup into reserved batter. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batters with spatula or knife in 2-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design.

Bake about 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered at room temperature.

Chard and Salami Frittata

A great, easy dish. It's basically a fancy omelet. I used thinly sliced Chorizo sausage instead of salami. I would think any kind of cured meat would work well. The chard was a nice addition.

Bon Appetit, August 2007

6 to 8 Appetizer or 4 Main-Course Servings

6 large eggs

3 tbsp freshly grated Pecorino Romano or Parmesan cheese, divided

1/4 tsp coarse kosher salt

1/4 tsp freshly ground black pepper

3 tbsp extra-virgin olive oil

1 medium onion, thinly sliced

1 bunch Swiss chard (about 10 oz), stems and center ribs cut away, leaves coarsely chopped

2 oz thinly sliced Italian Genoa salami, cut into 1/2 inch pieces (about 2/3 cup)

1 garlic clove, minced

Preheat broiler. Whisk all the eggs, 1 1/2 tbsp cheese, 1/4 tsp salt, and 1/4 tsp pepper in large bowl.

Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and saute until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Saute until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tbsp cheese over top.

Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

Creamy Maple Polenta

Yummy. I served this with the pecan and panko crusted chicken and it made a surprisingly good side dish. It is also just as good as a hot breakfast dish (similar to farina).

Bon Appetit, August 2006

Prep: 15 minutes

Total: 15 minutes

4 Servings

1 cup yellow cornmeal

1 cup water

3 cups whole milk

1 tsp salt

2 tbsp pure maple syrup

2 tbsp (1/4 stick) butter

Whisk cornmeal and water in medium bowl to blend. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Gradually add cornmeal mixture, whisking constantly until polenta comes to boil. Reduce heat and simmer until polenta is very thick, stirring occasionally, about 10 minutes. Mix in maple syrup and butter. Season to taste with pepper and transfer to bowl.

Pecan- and Panko-Crusted Chicken Breasts

Very good. I used chicken strips that I had and because they were much skinnier than breast halves, I baked them for about 10 minutes and they were perfect and moist. I substituted onion in place of shallots for the sauce. This would be a good weekday dinner.

Bon Appetit, August 2006

Prep: 20 minutes

Total: 40 minutes

4 Servings

4 skinless, boneless chicken breast halves

1 cup panko (Japanese breadcrumbs)

1 cup finely chopped pecans

6 tbsp (3/4 stick) butter, divided

1/4 cup minced shallots

3/4 cup low-salt chicken broth

2 tbsp chopped fresh parsley

Preheat oven to 400. Sprinkle chicken with salt and pepper. Mix panko and pecans in dish. Melt 4 tbsp butter in heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture. Place skillet over medium heat. Add chicken and saute until brown on bottom, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to platter.

Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tbsp butter and shallots; saute over medium-high heat 1 minute. Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with salt and pepper; drizzle over chicken.

Pasta with Grilled Vegetables and Feta

Delicious. My one suggestion would be to grill the peppers in halves and then cut up when you take them off the grill. I lost a lot between the grill grates. The tomatoes worked very well on the skewers (makes sure you soak them if they are wooden). I couldn't find the feta in oil, so I bought feta with herbs and used olive oil to coat the vegetables.

Bon Appetit, July 2006

Prep: 30 minutes

Total: 30 minutes

6 Servings

1 10 1/2-oz jar feta cheese cubes in oil with herbs and spices

3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips

1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact

1 12 oz package cherry tomatoes

2 tbsp chopped fresh oregano, divided

1 lb castellane (long oval shells) or penne pasta

Prepare barbecue (medium-high heat). Drain all marinade from feta cheese into large bowl. Add bell pepper strips, onion wedges, and cherry tomatoes to marinade in bowl; sprinkle with salt and pepper and toss to coat. Thread cherry tomatoes on skewers. Grill all vegetables until tender and slightly charred, about 15 minutes for onion wedges, 10 minutes for bell pepper strips, and 5 minutes for cherry tomatoes. Return vegetables to same bowl. Sprinkle with 1 1/2 tbsp oregano; toss to blend.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain.

Add pasta and feta cheese to bowl with grilled vegetables; toss to coat. Season to taste with salt and pepper. Sprinkle with remaining 1/2 tbsp oregano and serve.

Veggie Burgers

These tasted great. Travis said that they would be great to eat if you were a vegetarian. The one problem about them was that they were mushy when you're eating them on a bun. I froze half of the batch and I will write again when I make those. They might be firmer than when they were just refrigerated. ***After eating the frozen patties, they are just as mushy. I was disappointed.

Good Housekeeping, August 2010

Active Time: 40 minutes

Total Time: 1 hour

Makes 8 burgers

1 cup water

1/2 c. bulgur

3/4 c. old-fashioned oats

1 tbsp olive oil

1 med. onion (6 to 8 oz), finely chopped

10 oz. mushrooms, finely chopped

1/2 c. walnuts, finely chopped

2 cloves garlic, crushed with press

1 carrot, cut up

1 stalk celery, cut up

1/4 cup packed fresh parsley

1/8 tsp dried thyme

1 large egg white

3 oz. Cheddar cheese, grated (1/2 cup)

Salt and pepper

Nonstick cooking spray

Hamburger buns, lettuce, tomato, and red onion (optional)

In microwave-safe medium bowl, microwave water and bulgur on High 5 to 7 minutes or until liquid is absorbed.

In 12-inch nonstick skillet, toast oats on medium 3 minutes. Transfer to food processor.

In skillet, heat oil on medium. Add onion; cook 7 minutes, stirring. Add mushrooms, nuts, and garlic; cook 8 minutes or until liquid evaporates, stirring.

In food processor with oats, pulse carrot, celery, parsley, and thyme until finely chopped. Add egg white, Cheddar, bulgur, mushroom mixture, and 1/2 tsp each salt and pepper. Pulse until well combined.

Scoop 1/2 cup mixture; pat into 3 1/2 inch round. Place on waxed paper. Repeat. (Wrap and refrigerate up to 3 days or freeze up to 3 months. Do not thaw before cooking.)

Spray 12-inch nonstick skillet with cooking spray; heat on medium 1 minute. Add burgers in 2 batches; cook 10 to 12 minutes or until browned, turning once. Serve with buns, lettuce, tomato, and onion, if you like.

Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

Talk about an explosion of flavor in your mouth. This was amazing. The grilled zucchini was so good, I had to control myself not to eat it all before adding it to the quinoa. Be careful with the turmeric-it stains things yellow. Also, I didn't have cumin seeds, so I used 1/2 tsp ground cumin. You can do it 2 hours ahead, so you can focus on the rest of your meal.

Bon Appetit, August 2008

8 Servings

1 15-oz can garbanzo beans (chickpeas) drained

3 tbsp fresh lemon juice

5 tbsp extra-virgin olive oil, divided

2 garlic cloves, peeled

2 tsp cumin seeds

1 tsp turmeric, divided

1 tsp smoked paprika, divided

2 cups water

1 cup quinoa (about 6 oz) rinsed well, drained

1 tsp coarse kosher salt

1 1/2 lbs medium zucchini (about 5) trimmed, quartered lengthwise

1 1/2 tsp ground cumin

4 green onions, thinly sliced

1/4 cup chopped fresh Italian parsley

Combine garbanzo beans and lemon juice in large bowl. Add 3 tbsp oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tbsp oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 tsp turmeric, and 1/2 tsp paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer; stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium-high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tbsp oil. Sprinkle with ground cumin, 1/2 tsp turmeric, and 1/2 tsp paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2 inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature.

Watermelon, Feta, and Arugula Salad with Balsamic Glaze

A perfect summer salad! I made the glaze myself; super easy. I decided to serve the glaze on the side because I knew we would have leftovers and I didn't want it to get soaked in overnight.

Bon Appetit, July 2009

8 Servings

1 5-oz package baby arugula

8 cups 3/4 inch cubes seedless watermelon

1 7-oz package feta cheese, crumbled

2 tbsp balsamic vinegar glaze

Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.

Balsamic vinegar glaze (if you can't find it)

Boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tbsp, 6 to 7 minutes.

Chicken and Sausage Cacciatore with Grape Tomatoes

This smelled so good while it was cooking. I served it with rice to soak up the yummy sauce. The recipe suggests serving with thick slices of garlic bread. Because we don't like mushrooms, I left those out and it worked just fine. If I made it again, I would leave out the chicken thighs and just use sausage.

Bon Appetit, July 2008

Prep: 40 Minutes

Total: 45 Minutes

4 Servings

3 tbsp extra-virgin olive oil, divided

4 large chicken thighs with skin and bones (about 1 1/3 lbs)

3/4 lb fresh mild or hot Italian sausages

3/4 lb large mushrooms, quartered

2 12-oz containers grape tomatoes

1/2 cup dry red wine

3 large garlic cloves, pressed

1 1/2 tsp chopped fresh rosemary

1/2 cup coarsely chopped fresh basil

Heat 2 tbsp oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Saute until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl. Add mushrooms to skillet. Saute until brown, about 4 minutes; add to same bowl.

Add remaining 1 tbsp oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.

Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

Pork Chops with Chiles Rellenos and Ancho Sauce

I'm going to include the entire recipe even though I only made the pork chops by sprinkling with chile powder and salt and then grilling. They were really tasty and juicy.

Bon Appetit, August 2009

6 Servings

6 large fresh poblano chiles, stemmed

1 tsp cumin seeds

12 oz unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/2 inch cubes (about 2 1/2 cups)

1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 oz)

1 tbsp chopped fresh oregano plus oregano leaves for garnish

1 cup low-salt chicken broth

1/2 cup orange juice

5 tsp ancho chile powder, divided

1 tbsp honey

1 tbsp Italian double-concentrated tomato paste

1 cinnamon stick

1 garlic clove, pressed

1 tbsp coarse kosher salt

6 10-inch-thick pork loin chops on bone, frenched

Olive oil

Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.

Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Transfer potatoes to medium bowl; cool. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly. Place stuffed chiles on prepared sheet.

Combine broth, juice, 2 tsp chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD. Chiles and sauce can be made 1 day ahead. Cover and chill separately. Let chiles return to room temperature before continuing.

Mix 3 tsp chile powder and 1 tbsp coarse salt in small bowl. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.

Prepare barbecue (medium heat). Brush pork with oil. Place pork chops on 1 side of grill. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.

Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.

Rice with Summer Squash, Red Peppers, and Roasted Pepitas

This was a nice side dish and I could use up some of my zucchini. I used water instead of broth and sunflower seeds instead of pepitas.

Bon Appetit, June 2009

6 Servings

2 tbsp olive oil

1 small onion, finely chopped (about 1 1/4 cups)

1 red bell pepper, cut into 1/2 inch cubes

1 medium yellow zucchini or crookneck squash, cut into 1/2-inch cubes

1 medium green zucchini, cut into 1/2-inch cubes

1 1/2 cups long-grain white rice (about 10 oz)

3 cups low-salt chicken broth

3 tbsp roasted salted shelled pumpkin seeds

3 tbsp finely chopped fresh Italian parsley

Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; saute until vegetables begin to soften, about 3 minutes. Add rice; saute 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.

Linguine with Summer Succotash

Ok, so I strayed from this recipe, but I'll still give it credit. I used frozen corn instead of fresh, half a vidalia onion, half a red pepper, and a yellow squash instead of sugar snap peas. I heated the corn in the microwave. I sliced the onion, pepper, and squash and added it to the oil. It took a little longer to get those cooked, and then I added the corn, linguine, tomatoes, and cheese. I didn't have any basil on hand. The recipe tells you to add the cheese while it's still over the stove, but whenever I do this, I end up with globs of cheese. Travis looked it up, and it's better to add after you take the skillet off the heat. So I'll have to try that next time.

Bon Appetit, July 2009

4 First-Course or 2 Main-Course Servings

40 Minutes Total

8 oz linguine

2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided

3 tbsp olive oil

1 3/4 cups stringless sugar snap peas

1 6 oz container assorted baby tomatoes, large ones halved

1 1/4 cups sliced fresh basil

3/4 cup freshly grated Parmesan cheese plus additional for serving

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth.

Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper. Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese.

Farfalle with chicken, tomatoes, caramelized onions, and goat cheese

Delicious and easy. The caramelized onions were amazing! I forgot to put in the chicken broth but it was still good.

Bon Appetit, June 2008

4 to 6 Servings

2 tbsp olive oil

2 large red onions, thinly sliced

2 tbsp Sherry wine vinegar

1 tsp sugar

8 oz farfalle

1 cup dry white wine

1 cup low-salt chicken broth

6 heirloom tomatoes, cored, chopped (about 5 cups)

2 cups shredded cooked chicken (from 1/2 rotisserie chicken)

1/2 cup thinly sliced basil leaves

2 tbsp chopped fresh marjoram

3 cups baby spinach

3 oz soft fresh goat cheese, crumbled

Heat oil in heavy large skillet over medium-high heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar, cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.

Meanwhile cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.

Divided spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

Chile and Cheese Tart

I really liked this easy dinner. It was very cheesy. I used jalapenos instead of mild green chiles, and used less hot sauce.

Bon Appetit, June 2009

6 servings

1 tbsp olive oil

1 small red onion, diced

3/4 cup heavy whipping cream

2 large eggs

1 1/2 tsp coarse kosher salt

3/4 tsp hot pepper sauce

1/4 tsp freshly ground black pepper

1 7 -to8-oz package shredded sharp cheddar cheese

1 7-oz can diced mild green chiles

1 purchased frozen 9-inch -diameter deep-dish pie crust (do not thaw)

Preheat oven to 400. Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.

Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust.

Bake tart until golden brown and set in center, about 40 minutes.

Linguine with Spicy Leek and Tomato Sauce

This was a delicious vegetarian meal. It does have a kick to it, so be prepared. It says 4 first-course servings, but it's more like 4 main-course servings.

Bon Appetit, June 2007

Prep: 25 mins

Total: 25 mins

4 First-Course Servings

1/4 cup extra-virgin olive oil

2 garlic cloves, chopped

1/2 tsp dried crushed red pepper

1/2 tsp fennel seeds

2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise

1 1/4 lbs. plum tomatoes, dice

1/2 c. dry white wine

1 tbsp white wine vinegar

12 oz linguine

1 3/4 c. freshly grated Parmesan cheese, divided

Heat oil in large skillet over medium-high heat. Add next 3 ingredients; saute 1 minute. Add leeks; saute until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.

Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately.

Dilled White Bean and Grape Tomato Salad

I've already made this twice. It's a great side to bring to a picnic because you can make it ahead (it only takes a couple minutes) and serve it room temperature.

Bon Appetit, June 2010

6 to 8 Servings

2 15-oz cans cannellini (white kidney beans), rinsed, drained

2 1/2 cups halved grape tomatoes (about 12 oz) or cherry tomatoes

2/3 cup diced red onion

1/4 cup chopped fresh dill

1/4 cup extra-virgin olive oil

3 tbsp fresh lemon juice

1 tbsp balsamic vinegar

2 garlic cloves, pressed

Toss all ingredients in large bowl. Season with salt and pepper. Let marinate at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring salad to room temperature before serving.

Salmon with Coriander Rub and Lime Cream

Very good and easy.

Bon Appetit, June 2010

6 Servings

1/4 cup coriander seeds

4 tsp cumin seeds

6 tbsp extra-virgin olive oil plus additional for brushing

4 large garlic cloves, pressed

2 1/4 tsp finely grated lime peel, divided

6 6-oz skinless salmon fillets (each about 1 inch thick)

9 tbsp sour cream

3 tbsp fresh lime juice

Chopped fresh cilantro

Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 mins. Transfer seeds to medium bowl; cool. Using spice mill or mortar with pestle, grind seeds to medium consistency (not powder). Pour seeds into 13x9x2 inch glass baking dish. Add 6 tbsp olive oil, garlic, and 2 tsp lime peel. Whisk to blend. Add salmon to oil-spice mixture in dish. Turn to coat. Cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.

Position rack in top third of oven and preheat to 450. Brush heavy rimmed baking sheet with oil to coat. Working with 1 fillet at a time, brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, spacing 2 inches apart. Sprinkle with salt and pepper. Roast fillets until just opaque in center, about 7 minutes.

Meanwhile, whisk sour cream, lime juice, and remaining 3/4 tsp lime peel in medium bowl to blend. Season lime cream to taste with salt and pepper.

Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.

Spring Vegetable and Quinoa Pilaf

This was great. I served it with the Grilled Salmon with Black Beans recipe. The mayonnaise tastes good with this too. This would be a good salad to take to a picnic. We're not big fans of beets so I left that part out and put in some extra of the other veggies.

4 Servings

1 3/4 cups low-salt chicken broth

1/2 tsp coarse sea salt plus additional for seasoning

1 cup quinoa, rinsed and drained 3 times

6 baby golden beets, peeled, cut into 1/3 inch cubes

3 tbsp olive oil

2 garlic cloves, minced

1 cup 1/2-inch pieces orange bell peppers

1 cup 1/2-inch pieces red bell peppers

1/2 lb asparagus, trimmed, cut on diagonal into 3/4 inch pieces

1 cup 1/2 inch pieces trimmed baby zucchini (about 6 oz)

Freshly ground black pepper

4 green onions, thinly sliced

1 tbsp chopped fresh Italian parsley

Bring broth and 1/2 tsp sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.

Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic, saute 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Saute until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

Grilled Salmon with Black Beans and Piment D'Espelette Mayonnaise

This was wonderful. I especially liked the Mayonnaise sauce, I couldn't get enough of it. I had to use regular chili powder instead of the piment d'Espelette but it tasted good to me. I served it with Spring Vegetable and Quinoa Pilaf-that was great as well. I definitely recommend the whole meal.

Bon Appetit, May 2010

4 Servings

1/3 cup plus 3 tbsp olive oil

5 garlic cloves; 2 pressed, 3 minced

1 tbsp finely grated lemon peel

1 tbsp chopped fresh thyme

1/2 tsp coarse sea salt plus additional for seasoning

6 7-oz salmon fillets with skin

1/2 cup finely chopped red onion

1/2 cup finely chopped celery

1/2 cup chopped plum tomatoes

2 tbsp (scant) chopped jalapeno chiles with seeds

2 15-oz cans black beans, rinsed, drained

1 tsp ground cumin

Freshly ground black pepper

Nonstick vegetable oil spray

1/4 cup chopped fresh cilantro plus leaves for garnish

Piment d'Espelette Mayonnaise (see recipe)

Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 tsp sea salt in small bowl. Place fish, skin side down, in 13x9x2-inch glass baking dish. Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.

Heat 3 tbsp olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Saute until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with sea salt and pepper. DO AHEAD Can be made 2 hours ahead; let stand at room temperature.

Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Arrange fish, skin side up, on rack; spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness.

Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise; garnish with cilantro leaves.

Piment D'Espelette Mayonnaise

Makes 1 cup.

1 1/2 tbsp finely chopped shallot

2 tsp fresh lemon juice

2 tsp Sherry wine vinegar

1 1/2 tsp finely grated lime peel

1 cup mayonnaise

1 tsp piment d'Espelette (or I used chili powder)

Coarse sea salt

Freshly ground black pepper

Combine shallot, lemon juice, vinegar, and lime peel in medium bowl. Cover; let stand 30 minutes. Whisk in mayonnaise and piment d'Espelette. Season with salt and pepper. Cover; chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Corn and Bell Pepper Chowder

This made more than 4 servings. A nice quick soup. Serve with salad and biscuits to make it a meal.

Bon Appetit, April 2007

4 Servings

Prep: 25 minutes

Total: 25 minutes

4 cups fresh or frozen corn kernels (thawed if frozen), divided

2 cups low-salt chicken broth, divided

1 red bell pepper, chopped

1 5- to 6-oz Yukon Gold potato, peeled, cut into 1/2 inch cubes

3 large shallots, chopped

2 tbsp whipping cream

Chopped green onions

Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

Spicy Stir-Fried Chicken and Greens with Peanuts

This made the house smell so good. Your mouth will be watering when you sit down to eat. Serve rice alongside to soak up the sauce. Don't skip the peanuts!

Bon Appetit, April 2008

4 Servings

2 tbsp soy sauce, divided

2 tbsp dry Sherry, divided

3 tsp Asian sesame oil, divided

2 tsp golden brown sugar, divided

1 1/4 lbs skinless boneless chicken breast halves, cut crosswise into 1/3 inch wide strips

3 tbsp peanut oil, divided

4 green onions, white parts and green parts chopped separately

2 tsp chopped seeded serrano chiles

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 lb), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1/4 cup chopped roasted salted peanuts

Whisk 1 tbsp soy sauce, 1 tbsp Sherry, 1 tsp sesame oil, and 1 tsp sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.

Whisk remaining 1 tbsp soy sauce, 1 tbsp Sherry, 2 tsp sesame oil, and 1 tsp sugar in small bowl and reserve.

Heat 2 tbsp peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tbsp peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Saute just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

This had a great flavor. It was more like a soup than a stew, which I wasn't expecting. I think I served it with couscous or quinoa. The yogurt was good, but I didn't have harissa so I substituted hoisin sauce. To cut down on the prep time, I cut up the vegetables the night before.

Bon Appetit, April 2009

6 Servings

Yogurt Sauce:

1 cup (8 oz) Greek-style yogurt

1 tbsp extra-virgin olive oil

1 tsp harissa sauce

1 garlic clove, minced

Coarse kosher salt

Vegetable Stew:

Coarse kosher salt

1 lb carrots, peeled, cut into 1/2 to 1/4 inch pieces

1 3/4 lb turnip, peeled, cut into 12 to 3/4 inch pieces

3 tbsp butter

1/2 lb spring onions or green onions, coarsely chopped (about 1 3/4 cups)

2 tbsp chopped fresh Italian parsley

2 garlic cloves, minced

1 tsp paprika

1 tsp ground cumin

1/2 tsp ground coriander

1/2 cup dry white wine

2 tsp all purpose flour

1 15-oz can garbanzo beans (chickpeas), drained, rinsed

1 5-oz bag baby spinach

1 to 3 tsp fresh fresh lemon juice

Yogurt Sauce: Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.

Vegetable Stew: Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.

Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.

Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

Pappardelle, with Pancetta, Broccoli Rabe, and Pine Nuts

Ok...the funny thing here is that I made this recipe but substituted all of the ingredients listed in the title! I used linguine, bacon, kale, and walnuts because that's what I had on hand. I'll have to try it again as written. My version was still delicious though.

Bon Appetit, April 2006

4 Servings

4 tbsp extra-virgin olive oil, divided

3 garlic cloves, peeled, flattened

1 medium onion, chopped

3 oz thinly sliced pancetta, chopped

1 tsp fennel seeds, crushed

1/4 tsp dried crushed red pepper

1 large bunch broccoli rabe (also called rapini, generous 1 lb), stems sliced 1/2 inch thick, tops cut into 2-inch pieces

1 cup water

1 8.8 oz package dried pappardelle pasta

1 cup freshly grated Pecorino Romano cheese plus additional for serving

1/2 cup pine nuts, toasted

Heat 2 tbsp oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; saute until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.

Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tbsp oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.

Quick Chicken Paella with Sugar Snap Peas

This was really good and smelled delicious. It made a lot of rice, much more than 6 servings. Travis said it didn't work well as leftovers, so invite some friends over that night.

Bon Appetit, April 2010

6 Servings

1/2 cup dry white wine

1/2 tsp saffron threads

1 1/2 tsp salt

1 1/4 tsp smoked paprika

1 tsp freshly ground black pepper

6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 lbs)

4 oz 1/4 inch thick slices fully cooked smoked Spanish chorizo

1 tbsp olive oil

1 1/2 cups chopped onion (about 1 large)

4 garlic cloves, minced

1 1/2 cups long-grain rice

2 cups low-salt chicken broth

1 14.5 oz can diced tomatoes in juice

1/4 cup chopped roasted red peppers from jar

2 1/2 cups sugar snap peas, trimmed (about 8 oz)

Preheat oven to 400. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and saute until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.

Pour off all but 1 tbsp drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.

Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

Chipotle Roast Chicken Tacos

This smelled so good the whole time it was roasting. Of course, you don't have to eat it in a tortilla. I didn't use the gizzard and all. But I did freeze the carcass afterward to make chicken stock.

Bon Appetit, April 2010

4 Servings

1/4 cup (1/2 stick) butter, softened

1 tbsp chopped fresh cilantro leaves pus 3 fresh cilantro sprigs

1 tbsp chopped fresh oregano leaves plus 3 fresh oregano sprigs

1 tbsp chopped fresh rosemary leaves plus 3 fresh rosemary sprigs

4 tsp minced canned chipotle chiles in adobo

1/2 tsp coriander seeds, crushed in resealable plastic bag with mallet

1 51/2-to 6-lb roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved

2 large onions, each cut into 8 wedges through root end, leaving root ends intact

12 garlic cloves, peeled

1 cup (or more) low-salt chicken broth

1/4 cup dry white wine

8 warm corn tortillas

1 avocado, halved, pitted, peeled, thinly sliced

Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Position rack in bottom third of oven and preheat to 400. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tbsp seasoned butter over breast meat and thigh meat under skin. Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.

Place onion wedges in large bowl. Melt remaining 1 tbsp seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.

Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.

Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.

Cut meat from chicken. Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.

Mexican Soup

This was a nice simple and quick soup. You don't miss the meat, though you could always throw some chicken in with it if you wanted to. If you don't want it too spicy, use a mild salsa. The sweet potato makes a great base. Add an extra 10 to 15 minutes if you don't have an immersion blender. You'll need to cool the soup and put it into a blender. Make sure you follow the directions and do it in 2 batches. I thought I could get away with one, but I was wrong. I served this with corn muffins and tortilla chips on the side.

Woman's Day, April 17, 2010

Serves 4 (6 1/2 Cups)

Active: 6 min

Total: 26 min

2 tsp oil

1 small onion, chopped

1 large sweet potato (12 oz) peeled and cut into 1/2 inch pieces

2 cans (14 1/2 oz each) chicken broth

1/2 tsp ground cumin

1 can (11 oz) corn niblets, drained

1 cup mild or medium salsa

1 can (8 oz) tomato sauce

1 can (15 oz) canned black beans, rinsed and drained

Garnish: sour cream and cilantro (optional)

Heat oil in a 4 quart saucepan over medium heat. Saute onion for 3 minutes or until softened and translucent.

Add sweet potato, chicken broth and cumin; cover and reduce heat. Simmer 15 minutes or until sweet potato is tender. With immersion blender, process soup until smooth. (If using a countertop blender, cool sweet potato mixture 10 minutes, then blend in 2 batches.)

Stir in corn, salsa, tomato sauce and black beans. Simmer, covered, 5 minutes to blend flavors Serve with sour cream and cilantro, if using.

Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils

This had a really good flavor. I couldn't find any pea tendrils, so I left them out.

Bon Appetit, April 2010

6 Servings

Nonstick vegetable oil spray

1/4 cup Asian sweet chili sauce

3 tbsp soy sauce, divided

2 tbsp finely grated peeled fresh ginger, divided

6 6-oz salmon fillets with skin

2 tbsp vegetable oil

3 garlic cloves, minced

8 oz sugar snap peas, trimmed

1 1/2 tbsp Chinese rice wine or dry Sherry

3 cups pea tendrils or pea sprouts (about 6 oz)

1 tsp Asian sesame oil

Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tbsp soy sauce, and 1 tbsp ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.

Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining tbsp ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tbsp soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.

Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.

Strawberry "Pop-Tarts"

These were delicious. I baked half of them yesterday morning for an Easter morning treat. The pastry is really flaky. Much better than out of the box. It wasn't exactly easy to make. They take awhile, so plan ahead. It's tricky rolling it out to an even rectangle. Make sure you put down enough flour, because when it's time to transfer them, you don't want to have to scrape them off the counter. But the good news is that even if they don't look that great, they still taste great!

Bon Appetit, April 2010

Makes 8

2 cups plus 2 tbsp all purpose flour plus additional for shaping and rolling

1 tsp coarse kosher salt

1 tsp sugar

1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes

4 tbsp ice water

12 tbsp strawberry preserves (preferably organic homemade)

Powdered sugar

Fresh strawberries

Whisk 2 cups plus 2 tbsp flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tbsp, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.

Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10 inch rectangle, then cut into 8 5x3 inch rectangles.

Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tbsp preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserve may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

Sisi's Corn Pudding

I made this as a side for Easter lunch. It was a big hit.

Bon Appetit, April 2010

10 Servings

4 tbsp (1/2 stick) unsalted butter, melted, divided, plus additional for dish

1 cup chopped red onion

1 1/4 cups whole milk

4 large eggs

3 tbsp all purpose flour

2 tbsp sugar

1 tsp salt

1/2 tsp freshly ground black pepper

3 15- to 16-oz cans corn kernels, drained, divided

Preheat oven to 400. Butter 13x9x2 inch oval or rectangular baking dish. Heat 1 tbsp butter in heavy medium skillet over medium heat. Add onion and saute until soft, about 5 minutes; cool in skillet.

Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tbsp butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.

Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.

Falafel with Hummus

These were really good and different. I served them on top of a salad and served pita chips and hummus on the side. It took me about 30 minutes total.

Bon Appetit, March 2010

Prep: 35 minutes

Total: 55 minutes

6 Servings (3 Patties each)

1 15-oz can garbanzo beans (chickpeas), drained

1/4 cup chopped onion

3 tbsp all purpose flour plus more for dredging

2 1/2 tsp salt-free garlic pepper spice blend (I made my own)

1 tsp ground cumin

1 tsp baking powder

1/2 tsp salt

2 tbsp (packed) chopped fresh Italian parsley

Vegetable oil (for frying)

Purchased hummus

Puree canned garbanzo beans, chopped onion, 3 tbsp all purpose flour, garlic pepper spice blend, ground cumin, baking powder, and salt in processor until coarse puree forms. Add chopped Italian parsley; process just to blend. Generously sprinkle plate with all purpose flour. Roll level tbsp garbanzo bean mixture into balls; transfer balls to plate. Roll falafel in flour to coat generously; flatten balls slightly.

Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heat oil to 375. Working in 2 batches, fry falafel patties until deep brown, turning once, about 3 minutes. Transfer falafel patties to paper towels to drain. Serve falafel with hummus.

Irish Cheddar and Stout Fondue

This is supposed to be served as an appetizer for St. Patrick's Day, but I served it as a meal. I liked it, but I'm not sure it filled Travis up. The fondue didn't get as creamy as I would've liked. Use sharp white cheddar if you can't find Irish cheddar because it was a weird orange color when I used orange cheese. Travis thought I used dye to make it green for St. Patrick's Day (he's color-blind).

Bon Appetit, March 2006

Prep; 30 minutes

Total; 30 minutes

6 first-course servings

2 cups 1 to 1 1/2 inch diameter red-skinned potatoes, halved

2 cups cauliflower florets

2 cups very small brussels sprouts

2 apples, cored, cut into wedges

1 lb Irish cheddar cheese, grated

2 1/2 tbsp all purpose flour

3/4 cup (or more) Irish stout (such as Guinness)

6 tbsp frozen apple juice concentrate, thawed

1 tbsp Dijon mustard

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.

Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season with salt and pepper.

Transfer fondue to bowl. Place in center of platter with vegetables.

Simmered Cabbage

I doubled the recipe to serve with my corned beef on St. Patrick's Day. It was great. I found it online.

Recipe Zaar by Julesong

Prep: 5 minutes

Total: 25 minutes

Serves 4

• 1/2 head cabbage, chopped into approx 1 inch squares or pieces
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon fresh ground pepper, to taste
• 1 cup chicken broth or vegetable broth
• 3 tablespoons dry sherry (optional)
• 
  
• Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes. Add broth (and sherry, if desired) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender. Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn). Taste and adjust seasoning. Serve hot.