Pumpkin Pie Quinoa Breakfast Casserole

Prep Time: 10 minutes; Cook Time: 45 minutes

Ingredients (2 servings)

Bake

• 1 cup water
• 2 tablespoons pumpkin puree
• 1/4 cup quinoa – red or white would work
• 1 tbsp maple syrup
• 1 tsp coconut oil
• 1/4 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• pinch ground nutmeg
• pinch ground ginger

Topping

• 1 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1.5 tbsp finely ground almond flour
• 1/4 cup pecans, chopped

Instructions

• Preheat oven to 350F and lightly oil a 4 cup casserole dish. [I used a small dab of coconut oil]
• In a small bowl combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
• Cover and cook for 45-50 minutes.
• Meanwhile, combine all topping ingredients. After the 50 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
• Return to the oven and cook uncovered for another 10-15 minutes, or until golden. [Mine was ready in 12 minutes]

Notes

When you place the topping over the top, there should still be some liquid left in the dish. Baking it uncovered for the remaining of the cooking time will evaporate the liquid.

Sauteed Broccolini

Ingredients

1 bunch broccolini
Kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper

Directions

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_32357_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Spinach Salad with Pears and Gorgonzola

Recipe courtesy Sandra Lee, 2008 (modified Arugula to Spinach)

Prep Time: 15 min

Serves: 4 servings

Ingredients

1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby spinach
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans

Directions

In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.

Divide dressed spinach among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_275782_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Peach Cobbler

Recipe courtesy Kristina Williamson, Schooner Ellida, Rockland, Maine

Prep Time: 20 min; Cook Time: 30 min
Serves: 6 to 8 servings

Ingredients
Cobbler filling:

4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour

Cobbler crust:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream

Directions

Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_19651_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

GARLIC SNACK MIX (Similar to Gardetto's)

Ingredients:

6 Tbsp. Butter or margarine, melted (butter/olive oil combo)
2 Tbsp. Worcestershire sauce
1 1/2 tsp. garlic powder
1 1/2 tsp. seasoned salt
3/4 tsp. onion powder
2-3 shakes Tabasco sauce, to taste (optional)
1 tsp. sugar (only if using Tabasco)
4 cups (total) Rice, Wheat, and/or Corn Chex
1 cup peanuts
1 cup pretzels

Preheat oven to 250 degrees. In small bowl, stir together butter, Worcestershire, seasonings, Tabasco, and sugar. In large mixing bowl, combine cereal, peanuts, and pretzels. Drizzle seasoned butter over cereal mixture, stirring to coat well. Transfer to large roasting/baking dish and bake for 75-90 minutes, stirring every 15 minutes, until almost completely dry but not over-browned. Allow to cool completely, stirring once or twice to air dry, and store in airtight bag/container.

NOTE: If mixture doesn't seem completely dry after cooling, pop it back into
a 250-degree oven for another 15 minutes or so and then cool again.

Substitutes: bagel chips, mini breadsticks, or any other "munchy" ingredient cup for cup as you wish. Just make sure you have 6 cups total.

Honey-Mustard Pretzel Snacks

Ingredients:

• 1/4 cup margarine or butter
• 1/4 cup honey mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• several dashes bottled hot pepper sauce
• 10 cups small pretzels

Directions 1. Melt margarine or butter in a small saucepan. Remove saucepan from heat and stir in honey mustard, Worcestershire sauce, garlic powder, and hot pepper sauce. Place pretzels in a foil-lined 15x10x1-inch baking pan.
2. Pour mustard mixture over pretzels; toss gently to coat. Bake in a 300 degree F oven for 25 minutes, stirring every 10 minutes. Spread on foil; cool. Store in an airtight container. Makes 15 (2/3 cup) servings.

From the Test Kitchen

• Prepare, bake, and cool the pretzel snack. Store in an airtight container at room temperature up to 3 days.

Honey Mustard Recipe

Original recipe makes 6 tablespoons

• 1/4 cup mayonnaise
  1 tablespoon prepared mustard

• 1 tablespoon honey
• 1/2 tablespoon lemon juice

Check All Add to Shopping List

Directions

1. In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Lentil Soup with Lemon

Prep: 35Min; COOK: 40Min; servings: 4  (altered)

INGREDIENTS:

3 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/2 teaspoon kosher salt, or to taste* 1/4 teaspoon freshly ground black pepper 1/8 teaspoon chili powder, or to taste

1 (32 ounce) carton chicken broth 1 cup red lentils 1 large carrot, diced  juice of 3 med/small lemons* 3 tablespoons chopped fresh cilantro 4 teaspoons extra-virgin olive oil for drizzling 1 pinch chili powder

DIRECTIONS:

1.	Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
2.	Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
3.	Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
4.	Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve. http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=160051&origin=detail&servings=4&metric=false

Ching's Midnight Dan Dan Noodles

TOTAL TIME: 30 min (Prep: 15 min; Inactive Prep: -- Cook: 15 min)

 

YIELD: 6 servings

ingredients

NOODLES:

• 1 pound flat wide wheat-flour noodles ( udon)
• Pinch sea salt

• 1 teaspoon toasted sesame oil

TOPPINGS:

• 2 tablespoons peanut oil
• 1 tablespoon finely grated freshly peeled ginger root
• 3 red Fresno chiles, stemmed, seeded and finely chopped
• 2 cloves garlic, finely minced
• 9 ounces ground beef
• 1/2 cup finely diced cornichons or sweet gherkins

• 1 tablespoon Chinese sesame paste
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoshing rice wine or dry sherry
• 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
• 1 teaspoon ground Sichuan peppercorns
• Freshly ground white pepper

GARNISH:

• 1/4 cup chili oil
• 1/4cup toasted sesame oil
• 1/4 cup light soy sauce
• 1 tablespoon ground Sichuan peppercorns
• 3 red Fresno chiles, stemmed, seeded and finely diced

• 2 large scallions, finely chopped
• 1 small handful fresh cilantro, leaves and stems, finely chopped
• 3 to 4 cups low-sodium chicken stock, very hot
• Cook's Note: Sesame paste can be substituted with an equal amount of tahini mixed with 1 teaspoon toasted sesame oil.

Directions

For the noodles: Bring a large pot of water to boil over high heat. Add the noodles and salt, stir, and cook until al dente, about 4 minutes. Drain in a colander and rinse with cold water, and then shake out any excess water and transfer to a bowl. Pour the sesame oil over the noodles and toss well to coat.For the toppings: Heat a wok over high heat until smoking and pour in the peanut oil. Add the ginger, chiles and garlic and stir-fry for 30 seconds, and then add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
Stir in the cornichons, sesame paste, soy sauce, rice wine, vinegar and peppercorns and cook until the beef begins to crisp. Season with white pepper and remove from the heat.
For the garnish: Mix together the chili oil, sesame oil, soy, peppercorns and chiles in a small bowl.
To serve, divide the noodles among 6 deep soup bowls and sprinkle the meat topping evenly over each. Pour the hot stock evenly over the noodles, and serve with the chili oil mixture, scallions and cilantro alongside at the table for garnishing.

Recipe courtesy Ching-He Huang 
From: http://www.cookingchanneltv.com/recipes/ching-he-huang/chings-midnight-dan-dan-noodles.html

LONG JOHN SILVER'S FISH BATTER

Ingredients:

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions:

1. Sift dry ingredients

2. Add water and mix well

3. Use to coat fish or chicken filets

4. Cover the fish or chicken completely

5. Deep fry until a deep golden brown

Mashed Potato hash

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Homemade Shake and Bake Mixture

Serving: 9 C

Ingredients:

• 4 cups flour
• 4 cups finely crushed saltine crackers (bread crumbs?)
• ⅓ cup salt (reduce/remove salt)
• 2 Tbsp. sugar
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. pepper
• 4 Tbsp. paprika
• ¼ cup vegetable oil

Chickpea and Lentil Soup

Active Time:  15 Minutes; Total Time:  45 Minutes     Serves 4
   
INGREDIENTS

• 2 tablespoons butter
• 1 onion, chopped
• 2 ribs celery, chopped
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/8 teaspoon ground cinnamon
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 cup lentils
• 6 1/2 cups water
• 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
• 1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
• 1/3 cup chopped cilantro or parsley

DIRECTIONS

In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.

Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.

Variations: *Add one-and-a-half cups of diced leftover cooked lamb with the chickpeas. *Add two cups of shredded cabbage and an additional half cup of water along with the tomatoes.
*Use saffron instead of the turmeric.            

Source: Quick from Scratch - Soups and Salads (from Cooking.com)

Harira Recipe at Epicurious.com

yield: Makes about 12 cups
(Moroccan Chicken, Chick-Pea, and Lentil Soup)

A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia in Marrakech--provided the inspiration for the following chicken-based version. In Morocco this soup is often made with lamb as well as chicken and is traditionally served after sundown during the month of Ramadan to break each day's fast.

Ingredients

    1 whole chicken breast, halved
    4 cups chicken broth
    4 cups water
    a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
    1/4 teaspoon crumbled saffron threads
    2 medium onions, chopped fine
    2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
    1/2 cup raw long-grain rice
    1/2 cup lentils
    3/4 cup finely chopped fresh coriander
    3/4 cup finely chopped fresh parsley leaves
    dried chick-peas, picked over water

Preparation

In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).

In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.

To Cook Dried Chickpeas:
In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.

To make 2 cups cooked chick-peas begin with a scant cup dried.

Just before serving, stir in coriander and parsley.

To Quick-Soak Dried Beans
Can be prepared in 45 minutes or less but requires additional unattended time.

In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

Quiche Supreme

Original recipe makes 2 - 9 inch quiche Change Servings

• 2 (9 inch) deep dish frozen pie crusts
• 1 tablespoon finely chopped green bell pepper
• 1 small onion, finely chopped
• 1 (4.5 ounce) can mushrooms, drained and chopped
• 6 eggs
• 2 cups heavy cream
• 8 ounces shredded Monterey Jack cheese
• 8 ounces shredded Swiss cheese
• 12 ounces cooked ham, chopped
• 1/2 teaspoon vinegar
• 1/8 teaspoon dried tarragon
• 1 pinch garlic powder
• 1 pinch ground nutmeg
• 1 pinch dried parsley
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
2. In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
3. In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
4. Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

Chili's Lettuce Wraps

Yield: 4-6

1 tablespoon oil
4 chicken breasts
3 green onions
1/4 cup minced water chestnut
1/4 cup sliced almonds
4 -6 lettuce leaves

Stir Fry Sauce

1/4 cup water
1 teaspoon cornstarch
1/3 cup soy sauce
1/4 cup sugar
1/4 cup vinegar
1 tablespoon oil
2 teaspoons sesame seeds
1 teaspoon red pepper flakes
1 teaspoon chili oil
1/2 teaspoon minced ginger

Sesame Ginger Dipping Sauce

1/4 cup water
3/4 teaspoon cornstarch
1/3 cup sugar
1/3 cup vinegar
1/4 cup soy sauce
1 teaspoon minced ginger
1 teaspoon oil
1/2 teaspoon sesame seed
1/4 teaspoon minced garlic
1 dash red pepper flakes
1 dash parsley

Peanut Dipping Sauce

1/2 cup peanut butter
1/3 cup water
2 tablespoons vinegar
1/2 teaspoon minced ginger
1/8 teaspoon crushed red pepper flakes
1/4 cup sugar
1/4 teaspoon minced garlic
1/2 teaspoon chili oil
1/2 teaspoon oil
1 tablespoon brown sugar

Directions: 

Stir fry sauce: combine water and cornstarch and stir until cornstarch is dissolved.
Add this to the other stir fry sauce ingredients in a small saucepan over medium heat.
Bring to boil, then reduce heat and simmer till thick.

Sesame ginger dipping sauce: combine water and cornstarch in and mix until cornstarch is dissolved. Combine this solution with the other dipping sauce ingredients in small pan over medium heat. Bring to boil, then reduce heat and simmer for 2 minutes.

Peanut dipping sauce: combine ingredients in a pan over medium low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.

1. Heat 1 Tbsp of oil in a large skillet over medium heat.
2. Cook chicken breasts until done, turning every couple of minutes Remove to a cutting board and slice it into strips with a sharp knife.
3. Keep the pan hot.
4. Put chicken back in the same pan over medium/high heat, and add water chestnuts.
5. Heat for 1 minute.
6. Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often.
7. The sauce should be bubbly.
8. Add the sliced green onions and stir.
9. The chicken is done.
10. Spoon on to lettuce"cups".
11. Serve with the dipping sauces on the side.

Read more at: http://www.food.com/recipe/chilis-lettuce-wraps-15870?oc=linkback