Savory Cous Cous

SERVES: 8

INGREDIENTS

• 2 T butter
• 1 onion, finely sliced
• 1 t garlic clove, crushed
• 1 C couscous
• 2 C chicken or vegetable stock
• 2 T fresh cilantro or parsley, chopped
• salt and pepper

DIRECTIONS

1. Heat butter in sauce pan (which has a lid).
2. Add chopped onions, stir and allow to cook until soft.
3. Stir in crushed garlic.
4. Add couscous, stir.
5. Add chicken stock, stir and bring to boil.
6. Remove off heat, cover and allow to stand for 5 minutes.
7. Stir in coriander or parsley.
8. Add salt and pepper to taste.
9. Serve as a side dish.

From: http://www.geniuskitchen.com/recipe/savoury-couscous-221217

KALE, QUINOA & BERRY SALAD

SERVES 8

INGREDIENTS

• 1 1/2 C vegetable stock
• 3/4C quinoa
• 1 tablespoon safflower oil
• 4 tablespoons flaked almonds
• 2 tablespoons sunflower seeds
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 4cm (1 1/2 inch) piece root ginger, peeled, coarsely grated
• 2 teaspoons maple syrup
• Freshly ground black pepper

TO FINISH: Spinach leaves, Shredded kale, raspberries, blueberries


METHOD

1. Add the vegetable stock to a saucepan and bring to the boil, add the quinoa and cook for 10-12 minutes or until the grains are just beginning to separate. Drain off most of the stock to leave just enough to keep the grains moist.
2. Meanwhile, heat the sunflower or rice bran oil in a frying pan, add the almonds and sunflower seeds and fry over a medium heat until just beginning to brown. Take off the heat and stir in the soy sauce, sesame oil, syrup, and ginger. Leave to cool.
3. When cool. Add the nuts and seeds and quinoa to the spinach, kale and berries. 

Based on: http://www.houseandgarden.co.uk/recipes/salads/kale-quinoa-and-berry-salad

Pistachio-Lime Butter

2 tablespoons chopped salted pistachios
1 tablespoon chopped fresh chives
1 tablespoon fresh lime juice
4 tablespoons (½ stick) unsalted butter, room temperature
Kosher salt and freshly ground black pepper

For topping on baked/grilled fish

Based on: https://www.bonappetit.com/recipe/seared-cod-with-potato-and-chorizo-hobo-packs

BAKED FISH WITH LEMON CREAM SAUCE

INGREDIENTS

4 x 5 - 6 oz fish fillets, about 1.5cm / ½" thick, skinless and boneless (Note 1)

4 tbsp unsalted butter

¼ cup heavy / thickened cream (See Note 2 for sub options)

1 - 2 garlic cloves, minced

1 tbsp Dijon mustard

1½ tbsp lemon juice

Salt & pepper

1½ tbsp finely chopped shallots / scallions, white part only (Note 3)

Fresh parsley and lemon slices, to serve

INSTRUCTIONS

1. Preheat oven to 200C/390F (all ovens).
2. Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video below recipe or photos in post. Sprinkle both sides of fish with salt and pepper.
3. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
4. Sprinkle fish with shallots, then pour over sauce.
5. Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

NOTES

1. Any fillets about 1.5cm / ½" thick will work great with this. I have only tested this with thinnish fillets, like the Silver Dory (I think!) pictured that are quick to cook in the oven. I haven't tested it with thicker fillets like salmon - query whether the longer cook time and more space around the fish in the baking dish means more liquid required for the sauce.

If you use thawed frozen fish, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh - see Note 4 for how to fix this. Or use a larger roasting pan - a metal one: heats up faster, and more exposed space between fish = faster sauce evaporation.

2. If you want to go healthier, the cream can be substituted with evaporated milk. If swapping with light cream, increase mustard by 2 tsp.

3. A little sprinkle of finely chopped scallions / shallots (or eschallots or even onions) really adds a little something-something to the sauce. But this can be omitted.

4. This sauce is not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery. The actual sauce consistency will differ depending on the fish that you use - different fish drop different amounts of water while baking. If you really want to thicken the sauce, just take the fish out of the baking dish and return the pan to the oven for a few minutes. Without the fish, the sauce will thicken quickly so keep an eye on it!

From: http://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/

Homemade Chocolate Wafer Cookies

Yield: 4 dozen 1 1/2-inch cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 1/2 cup dark brown sugar, well packed
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 3/4 cup cocoa powder (Dutch processed)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup milk

Directions

1. Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes. 
2. In a medium bowl, whisk together the flour, cocoa powder, soda and salt. If there are any lumps of cocoa powder, sift the dry ingredients before adding to the butter.
3. Add the dry ingredients to the butter mixture and mix just to combine. Add the milk and mix just to combine. 
4. Form the dough into two 1 1/2-inch-thick logs. Wrap well in plastic wrap and refrigerate for at least an hour. 
5. To bake: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment. 
6. Slice the log of cookie dough into 1/8-inch-thick coins. 
7. Arrange on the baking sheets with about 1 1/2 inches between the cookies. Bake for 8 minutes and then rotate the trays back to front and switch from top and bottom racks. Bake for another 2 minutes or until they are dry looking and firm. Because the cookies are so dark, you can't go by color on these.

From: http://www.cookingchanneltv.com/recipes/homemade-chocolate-wafer-cookies-2107685

Pasta e Fagioli

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoon dried Italian Seasoning
• 1/2 teaspoon dried rosemary
• 4 cups chicken broth (from 32-oz carton)
• 3/4 cup uncooked elbow macaroni
• 1 cans (15 oz each) Cannellini beans, drained, rinsed
• 1 can (28 oz) (fire roasted) crushed tomatoes, undrained
• 1/2 lb ground Italian sausage, browned and drained (see Italian Sausage recipe)

Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired

Steps

1. In 5-quart stockpot, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute longer, stirring frequently.
2. Add thyme, rosemary and 3 1/2 cups of the chicken broth. Heat to boiling. Add macaroni; boil 5 to 7 minutes or until macaroni is almost tender but retains a bit of bite.
3. In blender, blend remaining 1/2 cup chicken broth, 1 can of the beans and the tomatoes. Blend until smooth. Add mixture to stockpot and the sausage.
4. Reduce heat to medium-low; simmer 10 minutes to blend flavors and heat through.
5. Salt to taste
6. To serve, ladle soup into bowls. Top each serving with remaining ingredients.

Freezer Directions: Make as directed through step 3, but do not simmer 10 minutes to heat through. Ladle soup mixture into quart-size resealable plastic freezer bags; let out any excess air, and seal. Place bags flat in freezer. When ready to eat, thaw overnight in refrigerator. Place in 5-quart stockpot, and reheat over medium heat until heated through.

Based on; https://www.bettycrocker.com/recipes/pasta-e-fagioli/7387ab53-646a-4808-8d00-f4098aee82c1#reviewDiv

Chocolate Cup Cake with Ganache icing

INGREDIENTS
FOR THE CAKES:

• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder (preferably Dutch process)
• ⅔ cup/5 1/3 ounces unsalted butter (1 1/3 sticks)
• 1 teaspoon vanilla extract
• 1 ½ cups granulated sugar
• 3 eggs
• 1 cup milk

FOR THE GANACHE (CUPCAKE ICING):

• 6 ounces of semisweet chocolate chips
• ⅓ cup heavy cream
• 1 tablespoon granulated sugar
• 1 ½ tablespoons unsalted butter

PREPARATION

1. Heat the over to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
2. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
3. Scoop the batter into the prepared pans filling each about two-thirds full (don’t bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
4. To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
5. When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

From: New York Times

Parmesan Garlic Orzo

Ingredients

• 1 cup orzo pasta
• 1/4 cup butter
• 2 teaspoons minced garlic
• 1/4 cup Parmesan cheese
• 2 tablespoons milk
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt and ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
2. Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

From: http://allrecipes.com/recipe/228131/parmesan-garlic-orzo/

Dirty Rice with Smoked Sausage

Ingredients

• 2 cups long grain white rice
• 5 cups chicken stock, divided
• 2 tablespoons vegetable oil
• 1 pound smoked pork sausage, sliced
• 1 clove garlic, minced
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 medium green bell pepper, chopped
• 1/4 teaspoon cayenne
• 1/4 cup chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper

Directions

1. Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
2. Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

From: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/dirty-rice-with-smoked-sausage-recipe-1940658

Grilled Vegetable Platter 2

6 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

• 1/4 cup olive oil
• 2 tablespoons honey
• 1 tablespoon plus 1/2 teaspoon balsamic vinegar, divided
• 1 teaspoon dried oregano 
• 1/2 teaspoon garlic powder
• 1 pound fresh asparagus, trimmed
• 3 small carrots, cut in half lengthwise
• 1 large sweet red pepper, cut into 1-inch strips
• 1 medium yellow summer squash, cut into 1/2-inch slices
• 1 medium red onion, cut into four wedges
• 1/8 teaspoon pepper
• Dash salt

Directions

1. In a small bowl, combine the oil, honey, 1 tablespoon vinegar, oregano and garlic powder. Pour 3 tablespoons marinade into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 1-1/2 hours. Cover and refrigerate remaining marinade.
2. Place vegetables on a grilling grid. Transfer to grill rack. Grill, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. Transfer to a large serving platter. Combine reserved marinade and remaining vinegar; drizzle over vegetables. Sprinkle with pepper and salt

From: http://www.tasteofhome.com/Recipes/Grilled-Vegetable-Platter/Print

Homemade Sweet Italian Sausage (Mild or Hot)

Ingredients

• 3 pounds ground pork
• 3 tablespoons red wine vinegar
• 1 tablespoon salt
• 1 tablespoon freshly cracked black pepper
• 1 1/4 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 2 teaspoons paprika
• 2 teaspoons crushed red pepper flakes, or to taste
• 3/4 teaspoon ground fennel seed
• 1/4 teaspoon brown sugar
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme

Directions

1. Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
2. Use as loose Italian Sausage (not in casing)

From: http://allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/

Chili

Seasoning Mix

• 4 T chili powder
• 1 T ground coriander
• 1T  ground cumin
• 1/2 t garlic powder
• 1 t oregano
• 1⁄2 t cayenne pepper
• 1 t salt

Chili

• 1 lb ground beef
• 1 lb ground turkey
• 1 small minced onion
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 2 (15 ounce) cans kidney beans (or mix black beans/kidney beans)

Directions

1. Mix together seasoning mix.
2. Store in an airtight container in a cool, dry place.
3. In a skillet, cook ground beef until no longer pink.
4. Drain.
5. Add onion and 1T of seasoning mix.
6. In Crock-Pot, add tomatoes, tomato sauce, 1T of seasoning mix.
7. Place the beans in a blender and process until smooth.
8. Add beans and meat to the crock pot.
9. Stir together.
10. Cook on low for 6 to 8 hours.

Easy Focaccia Bread Recipe with Garlic and Herbs

Makes approximately 8 servings

Ingredients

• 1/2 cup (120 ml) extra-virgin olive oil
• 2 garlic cloves, finely minced
• 1 tablespoon chopped fresh Oregano or 1 teaspoon dried
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1/4 teaspoon fresh ground black pepper
• 1 cup (235 ml) warm water
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 teaspoon honey
• 2 1/2 cups (325 grams) all-purpose flour
• 1 teaspoon kosher salt

DIRECTIONS
In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).Focaccia-Bread-Recipe-Step-2

After 1 hour, heat oven to 450 degrees F. Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).Focaccia-Bread-Recipe-Step-2

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly. Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

From:  http://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/

Parsley, Olive Oil, and Garlic

YIELD 3/4 cup

Ingredients

• 1⁄2 cup minced fresh flat-leaf parsley
• 1 teaspoon minced garlic (grate it on a fine microplane grater)
• 1⁄2 cup extra virgin olive oil
• salt, freshly ground black pepper

Directions

Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before usin

Quinoa Pancakes

INGREDIENTS

• 1 cup whole-wheat flour
• ½ cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• ⅛ teaspoon salt
• 2 large eggs
• 1 ½ cups buttermilk
• 1 teaspoon vanilla extract
• 3 tablespoons canola oil
• 1 cup cooked quinoa (any type)
• 1 ½ cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional

PREPARATION

1. Sift together the flours, baking powder, baking soda, sugar and salt.
2. In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
3. Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
4. Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
5. Serve hot with butter and maple syrup.

From: http://cooking.nytimes.com/recipes/1013615-quinoa-pancakes

Eggnog

Makes about 2C (6 - 9 servings of small cups?)

Ingredients

• 1 C milk
• 2 whole cloves
• 1/8 tsp vanilla extract
• 1/4 rounded tsp ground cinnamon (rounded tsp)
• 3 egg yolks
• 1/4 C sugar (a little less)
• 1 C light cream (3/4C heavy cream + 1/4C milk)
• 1/2 tsp vanilla extract
• 1/16 tsp rum extract (trying at 1/4t, maybe less?)
• 1/8 rounded tsp ground nutmeg

Directions

1. Combine milk, cloves, 1/8 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. (or heat on double boiler)
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Temper egg mixture with 1/2C hot milk mixture. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in cream, 1/2 teaspoon vanilla, rum extract and nutmeg. Blend with immersion blender.
4. Refrigerate overnight before serving.

Based on: http://allrecipes.com/recipe/57028/amazingly-good-eggnog/print/?recipeType=Recipe&servings=12

Crispy Oven Fried Chicken Recipe

Ingredients

• 1 egg
• 1/3 cup milk
• 1 cup all purpose flour
• 4 tablespoons breadcrumbs
• 1 teaspoon baking powder
• 1 tablespoon salt
• 2 teaspoons ground paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 2 pounds skinless boneless chicken breast, cut into strips (I do 3-4 per breast)
• 1/4 cup butter

Instructions

1. Preheat the oven to 410°F (210°C). Place a dark-colored roasting pan (a baking tray works as well) in the oven to heat up.
2. In a medium bowl, whisk together the egg and the milk.
3. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
4. Dip the chicken pieces in the flour, coating evenly and shaking off any extra flour.
5. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well.
6. Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray.
7. Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.

From: http://www.savorynothings.com/crispy-oven-fried-chicken/