Pumpkin Mousse Parfaits

SERVES 8 TO 10

INGREDIENTS

• ¼ cup dark rum (use orange juice for substitute)
• 1 packet (2 teaspoons) unflavored gelatin powder
• 1 (15-ounce can) pumpkin (not pie filling)
• ½ cup granulated sugar
• ½ cup light brown sugar, lightly packed
• 2 extra-large egg yolks
• 2 teaspoons grated orange zest
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 1½ cups cold heavy cream
• 1½ teaspoons pure vanilla extract
• Sweetened Whipped Cream (recipe follows)
• 8 to 10 chopped ginger cookies
• Crystallized ginger, for decoration (optional)

DIRECTIONS

1. Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
2. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture.
3. To assemble, spoon some of the pumpkin mixture in parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin mixture. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.

Sweetened Whipped Cream (Makes 2 Cups)

• 1 cup cold heavy cream
• 1 tablespoon sugar
• 1 teaspoon pure vanilla extract

Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.

From: https://barefootcontessa.com/recipes/pumpkin-mousse-parfait?fbclid=IwAR3C3r_MSEeX5APif43moeqhCGZmS-vc0wU5dm35t7b_jHfNTb4KiuPyUyg

ESCAROLE AND CHICKPEA SOUP WITH GARLIC TOAST

INGREDIENTS

• 1 teaspoon extra virgin olive oil
• 4 cloves garlic
• 4 cups chicken broth
• 1 can chickpeas, rinsed and drained
• 1 bunch of chopped escarole leaves
• fresh cracked pepper, to taste
• 1 Parmesan cheese rind, plus fresh grated Parmigiano Reggiano, for serving (optional)
• 4 1 ounce small slices Sourdough bread, (or 2 large, cut in half)
• olive oil spray

INSTRUCTIONS

1. Smash 3 of the garlic cloves with the side of a knife. Cut the 4th clove in half.
2. Heat a medium pot or Dutch Oven on medium heat; when hot add the oil.
3. Add the 3 smashed garlic cloves and sauté until golden, about 2 minutes.
4. Add the broth, Parmesan rind and chickpeas and bring to a boil. Then add the escarole and cook until it wilts, about 15 minutes.
5. Salt to taste
6. Meanwhile, spritz the bread with olive oil and place in the broiler or toaster, until golden brown.
7. Take the garlic halves and rub them all over the toasted bread.
8. To serve, discard the garlic and cheese rind. Ladle into 4 bowls and serve with fresh grated Parmesan. Serve with garlic toast.

Based on: https://www.skinnytaste.com/escarole-and-chickpea-soup-with-garlic-toast/

Homemade Orange Creamsicle Popsicle Recipe

 Ingredients

• 1/2 cup orange juice
• 2 mandarin oranges peeled
• 3 tablespoons white sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla

Instructions

1. Add oranges, orange juice and sugar to a food processor and process for 20 seconds. Add vanilla and whipping cream and process for 60 seconds. If mixture is thick, but not stiff, it's ready. If it's still quite runny, process for another 60 seconds.
2. Spoon into mold and freeze 4-6 hours or overnight. Remove from freezer and let set on the counter for 2-5 minutes and remove from the mold. If necessary, run the mold under hot water for about 30 seconds to loosen the popsicles.

From: https://www.eatingonadime.com/homemade-orange-creamsicle-popsicle-recipe/

Sushi Bake

INGREDIENTS

Sushi Rice

• 1.5 cups sushi rice (was 2C, try less rice)
• ¼ cup rice wine vinegar
• 1 tbsp sesame oil

Bake Salmon

• 0.6lb (9oz) salmon
• salt and pepper
  

Sushi Bake

• 1 cup imitation crab meat shredded
• 8oz cream cheese 1 block, softened at room temperature
• ¼ cup mayonnaise
• 2 tbsp sriracha sauce
• roasted seaweeds

Toppings

• 2 small avocado sliced
• sriracha sauce
• kewpie mayonnaise
• Furikake seasoning

INSTRUCTIONS

1. Wash and rinse the sushi rice for 3-5 times until the water is clear. Cook in a rice cooker. Once the rice is cooked, season with rice wine vinegar and sesame oil. It may look wet so keep stirring, it will dry out when it cools. Transfer in a baking tray and set aside.
2. On a baking tray, place the salmon and season with salt and pepper. Put a little bit of oil so it won't stick on the tray. Bake for 8-10 minutes at 400°F. Once cooked, shred the salmon using a fork and set aside.
3. Using an electric mixer, beat the cream cheese until soft and fluffy.
4. In a large bowl, combine the salmon, imitation crab meat, cream cheese, mayonnaise and sriracha sauce. Mix until well combined. Put on top of the cooked sushi rice and spread evenly. Bake for 17 minutes at 350°F until the top is lightly browned.
5. Remove from the oven, arrange the sliced avocado, drizzle sriracha sauce and kewpie mayonnaise on top and sprinkle some Furikake seasoning.
6. To serve, scoop a tablespoon of sushi bake, place it on top of a roasted seaweed, wrap and eat! Enjoy

Alternative to try - use rice crackers instead of rice

Kewpie mayonnaise substitute: 1/4C mayo, 1/8t Dijon mustard, 3/8T rice vinegar, 1/8t sugar

Main recipe based on: https://www.pagkaingpinoytv.com/sushi-bake/

Spicy Peanut Soba Noodle Salad Recipe

INGREDIENTS

For the Spicy Peanut Sauce:

• 5 tablespoons peanut butter
• 5 tablespoons chicken broth from poaching chicken (or water)
• 4 tablespoons soy sauce, or tamari for gluten free (reduced from 5)
• 2 tablespoons sesame oil
• 2 tablespoons honey
• juice of 1 lime
• 1 teaspoon minced garlic
• 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance; or added later)
• 1/2 cup peanuts

For the Salad:

• 1 lb. chicken breast
• lettuce
• 2 bundles of soba noodles (around 7oz)
• fresh cilantro or basil to taste
• crushed peanuts for topping

INSTRUCTIONS

1. Poach the chicken until cooked through. Set aside to cool before shredding.
2. Puree all of the peanut sauce ingredients together up to garlic. Add peanuts after pureeing. Sriracha can be added afterward by individuals.
3. Cook the noodles according to package directions (usually just boiling for a few minutes).
4. Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

Based on: https://pinchofyum.com/spicy-peanut-soba-noodle-salad

Traditional Currywurst and Curry Ketchup Recipe

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1 small clove garlic
• 1 1/2 tablespoons quality curry powder
• 1 tablespoon quality sweet paprika
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1 cup ketchup
• 1 tablespoon tomato paste
• 5 tablespoons vegetable or chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon quality Worcestershire sauce
• 1 teaspoon sugar
• 1/4 teaspoon prepared yellow mustard
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• pinch of cayenne pepper (optional, for more heat)
• 4 genuine German bratwursts, bockwurst, rotwurst or weisswurst (see blog post about selecting the right sausages)
• extra curry powder for sprinkling
• French fries or crispy bread rolls (Brötchen) for serving

INSTRUCTIONS

1. Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds. Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally.  Use an immersion blender or transfer to a blender and puree until smooth.  Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.  
2. Makes 1 1/2 cups.  The curry ketchup will keep for up to a month in the fridge.

HOW TO MAKE CURRYWURST:

1. If the sausages are not pre-cooked, first poach them in lightly simmering water.  The next step is to grill/fry them to finish them off.  
2. You can either grill or pan-fry the sausages.
3. The important thing is to cook them until they develop a thick and crispy browned outer crust.  (So if you're pan-frying, be sure to use enough oil.)  Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving.
4. To serve, slice the wursts vertically into bite-sized pieces, top with some curry ketchup, and sprinkle with curry powder.  Serve with French fries or a crispy bread roll (Brötchen).  Currywurst and fries/Brötchen are served in paper food trays and eaten with currywurst toothpicks.

From: https://www.daringgourmet.com/best-german-curry-ketchup-for-currywurst/

Banana Oatmeal Pancakes

Ingredients

• 2 cups Old Fashioned rolled oats
• ¼ cup plain or vanilla yogurt (Greek or whole milk work)
• 2 large eggs
• ½ cup milk of choice
• 2 tablespoons salted butter, melted (or neutral oil)
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ¾ cup mashed bananas  (2 medium)

Instructions

1. Place the oats, yogurt, eggs, milk, oil, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms. 
2. Mash the bananas, then stir them into the blender with a spatula. 
3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the better until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
4. Add another tablespoon or two to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

Based on: https://www.acouplecooks.com/banana-oatmeal-pancakes/

Easy Raspberry Vinaigrette

Yield: ¾ cup

Ingredients

• 1 cup fresh raspberries
• 1 ½ tablespoons maple syrup
• 1 tablespoon balsamic vinegar, red wine vinegar, or raspberry vinegar
• 3 tablespoons extra-virgin olive oil

Instructions

1. In a small blender or with an immersion blender, blend all ingredients.
2. Strain the mixture through a fine mesh strainer into a clean container.
3. Serve immediately, or store refrigerated for up to 1 week.

From: https://www.acouplecooks.com/raspberry-vinaigrette-salad-dressing/

Spinach Apple Salad

Ingredients

• ½ cup Glazed Walnuts or Glazed Pecans (or toasted walnuts or toasted pecans)
• 1 recipe Best Balsamic Dressing
• 2 apples
• 3 cups baby spinach leaves
• 3 cups baby mixed greens

Instructions

1. Make the Glazed Walnuts or Glazed Pecans. (While they cook, prep the rest of the salad. Or, you can make these ahead!)
2. Make the Best Balsamic Dressing.
3. Add apple slices
4. Place the greens on serving plates and top with apples, pears, and walnuts. Pour over the dressing and serve. (Pro tip: Dress it up by adding cubed Manchego cheese!)

For Glazed Nuts:

Ingredients

• 1 cup raw walnuts
• ¼ cup pure maple syrup
• 2 pinches kosher salt

Instructions

1. Add the walnuts and maple syrup to a small non-stick skillet over medium heat. When the maple just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer for about 6 to 8 minutes, stirring occasionally.
2. In the last minute when the maple syrup is mostly evaporated, stir continuously until the liquid is totally cooked out and the nuts start clumping together (but watch so that it doesn’t burn or go too far and become powdery, not glossy!). Immediately remove from the heat.
3. Transfer the walnuts to a sheet of parchment paper in a single layer. Sprinkle with the salt and allow to cool to room temperature, about 5 minutes if eating right away and about 15 minutes if you want to store them for later use. Store in a covered container at room temperature.

Based on: https://www.acouplecooks.com/spinach-pear-and-apple-pecan-salad/ and https://www.acouplecooks.com/glazed-walnuts/

Balsamic Vinegrette

• 2 tablespoons aged balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup (or honey)
• ¼ teaspoon kosher salt
• 6 tablespoons olive oil

From: https://www.acouplecooks.com/best-balsamic-vinaigrette-recipe/

Homemade Chaat Masala

Ingredients
For roasting

• 4 tablespoons coriander seeds
• 4 teaspoons cumin seeds
• 1 1/2 teaspoon carom seeds (Thyme seeds)

Other ingredients

• 5 red dried chiles destemmed
• 3 tablespoons rock salt
• 3 teaspoons dried mango powder amchoor (sub: Sumac)
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon ginger powder
• 1/4 teaspoon asafoetida (sub: 1/4 teaspoon onion powder plus 1/4 teaspoon garlic powder)
• 2 teaspoons paprika optional
• 1 teaspoon dried mint optional

Instructions

1. Roast the seeds over low heat until they are aromatic (2 to 3 minutes), then remove from heat.
2. Combine all of the ingredients, then, using a mortar and pestle, crush them into powder form.
3. Use right away or store in a sealable airtight container.

From: ?

PANEER PAKORA

INGREDIENTS
Paneer Preparation

• 200 grams paneer cut to desired sizes (6C whole milk, boiled, add 3T vinegar until curdle, pour into cheese cloth over colander, rinse w/cold water, squeeze out liquid, hang to drip out, press flat w/heavy stuff 3-4hrs)
• ¼ tsp red chili powder or pepper powder as needed
• ½ tsp chaat masala
• ½ tsp garam masala
• Oil for deep frying

Batter

• ½ cup besan or gram flour (Chickpea flour)
• 2 tbsps rice flour or corn starch or corn flour (to make crispy, optional)
• ¼ tsp red chili powder or pepper powder as needed
• Salt as needed (1/2 t works)
• ¾ to 1 tsp ajwain or carom seeds (sub Thyme seeds)
• 1 tsp ginger green chili paste Or crushed ginger & 1 green chilli paste
• Water as needed to make the batter

DIRECTIONS

1. Cut paneer to desired sizes.
2. Sprinkle red chili powder, garam masala and chaat masala.
3. Toss them well in the bowl. Set this aside.

Making paneer pakora

1. Heat oil in a deep kadai on a medium heat.
2. Add besan, rice flour, salt, ajwain, red chili powder, ginger chili paste to a bowl.
3. Pour water just enough to make a thick but free flowing batter.
4. When the oil is hot enough, dip each paneer piece in the batter, swipe off the excess dripping batter.
5. Gently slide to the hot oil. You can use your fingers or a table spoon to do this.
6. Do not disturb them for about a minute.
7. Gently keep stirring & flipping to fry evenly until they turn golden.
8. Drain them to a colander. Sprinkle some chaat masala.
9. Serve paneer pakora hot with chutney or a cup of tea.

From: https://www.indianhealthyrecipes.com/paneer-pakora-recipe-paneer-pakoda/

Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes

SERVINGS 6 sides

INGREDIENTS

• Extra virgin olive oil
• 1 1/2 cups orzo pasta
• Kosher salt
• 5 cloves garlic (minced)
• red pepper flakes (optional)
• 1/2 lemon (juice of)
• 1 cup parsley (chopped, packed)
• 1/2 cup dill (chopped)
• 1/3 cup sundried tomatoes in olive oil (chopped)
• black pepper
• 1/2 to 3/4 cup grated parmesan (more to your liking)

INSTRUCTIONS

1. In a large saucepan, heat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
2. Add at least 7 cups of boiling water to the saucepan and season well with kosher salt. Cook the pasta in boiling water to al dante according to the package instructions (about 7 to 8 minutes).
3. Just before the pasta is fully cooked (about 5 minutes), take a cup of the starchy pasta water and save it aside for now.
4. In a large pan, warm ½ cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and ½ cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and dill.
5. When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sundried tomatoes and a bit of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water. Finish with more Parmesan and red pepper flakes, if you like.

From: https://www.themediterraneandish.com/orzo-pasta-recipe/

Easy Tonkatsu Sauce

INGREDIENTS

• 1/4 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 teaspoon granulated sugar
• 2 teaspoons soy sauce

From: https://pickledplum.com/tonkatsu-sauce/

Baked Chicken Katsu Recipe

INGREDIENTS

• 1/2 pound boneless, skinless chicken breast
• 1/2 cup panko breadcrumbs
• 1 tablespoon extra virgin olive oil
• 3 tablespoon all-purpose flour
• 1 large egg
• salt and pepper to taste
• tonkatsu sauce (optional)

INSTRUCTIONS

1. Move one of the oven racks to the upper-middle part and preheat oven to 400ºF.
2. Line a baking sheet with parchment paper and set aside.
3. Place three shallow bowls one next to another and fill the first one with flour and the second with the egg. Leave the third one empty for now – this will be for the panko breadcrumbs.
4. In a small pan over medium heat, add breadcrumbs and olive oil and toss to coat evenly. Season with salt and pepper and cook until breadcrumbs are golden brown. Turn the heat off and add breadcrumbs to the last shallow bowl.
5. Pound chicken to about 1/2-inch thickness and dip each piece in flour, egg and panko breadcrumbs. Press gently to coat the chicken evenly on each side.
6. Place chicken pieces on parchment paper and bake in the oven for 12-13 minutes on each side, until the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius).
7. Serve with tonkatsu sauce or ketchup.

From: https://pickledplum.com/baked-chicken-katsu-recipe/

Japanese Curry Recipe

INGREDIENTS

• 2 tablespoons peanut oil
• 1 pound stewing beef, chopped into bite size pieces
• 1 large onion peeled and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, peeled and minced
• 1 apple, peeled, finely chopped or grated
• 3 tablespoons all-purpose flour (4 T?)
• 2 large carrots (peeled and roughly chopped on the bias)
• 1 large potato (peeled and roughly chopped)
• 1 teaspoon garam masala
• 4 tablespoons curry powder
• 2 tablespoons tomato paste
• 2 cups red wine
• 1 1//2 tablespoons granulated sugar
• 2 tablespoons soy sauce
• 4 cups water (try 3)

INSTRUCTIONS

1. In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
2. Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
3. Add garlic, ginger and apple and cook for 2 minutes.
4. Add flour and stir for 1 minute.
5. Add carrots, potatoes, garam masala and curry powder and stir well.
6. Add tomato paste, stir well and slowly add red wine and bring to a boil.
7. Add sugar, soy sauce and water, stir and bring to a boil again.
8. Add beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
9. Take the lid off and cook for another 30 minutes or until curry soup has reduced by a third.
10. Season with salt and pepper and serve with rice.

From: https://pickledplum.com/japanese-curry-recipe/

French Grated Carrot Salad with Lemon Dijon Vinaigrette

Servings: 4

INGREDIENTS

• 1 pound carrots, peeled
• 2 teaspoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice, from one lemon
• 1½ tablespoons vegetable oil
• 1½ tablespoons extra virgin olive oil
• 1-2 teaspoons honey, to taste
• Heaping ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 finely sliced scallions (or 1tablespoon finely chopped shallots)

INSTRUCTIONS

1. Shred the carrots in a food processor. Set aside.
2. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
3. Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

From: https://www.onceuponachef.com/recipes/french-grated-carrot-salad.html

Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

Servings: 4-6

INGREDIENTS

• ½ cup walnuts, coarsely chopped
• 1 pound shredded carrots, or 1⅓ pounds carrots, peeled and shredded
• 3 tablespoons extra virgin olive oil or walnut oil
• 1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon
• 3 tablespoons freshly squeezed orange juice, from 1 orange
• 2 tablespoons honey
• ½ cup dried cranberries
• 3 scallions, white and green parts, thinly sliced
• 3 tablespoons chopped fresh Italian parsley
• Heaping ¼ teaspoon salt
• ¼ teaspoon ground black pepper

INSTRUCTIONS

1. Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 5 minutes. Set aside to cool.
2. Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.

From: https://www.onceuponachef.com/recipes/carrot-slaw-with-cranberries-toasted-walnuts-citrus-vinaigrette.html

Spicy Black Bean Soup

SERVES: around 9

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 medium yellow onions, chopped
• 3 celery ribs, finely chopped
• 1 large carrot, peeled and sliced into thin rounds
• 6 garlic cloves, pressed or minced
• 4 1/2 teaspoons ground cumin
• 1/2 teaspoon red pepper flakes (use 1/4 teaspoon if you’re sensitive to spice)
• 4 cans (15 ounces each) black beans, rinsed and drained
• 4 cups (32 ounces) chicken broth
• 1/4 cup chopped fresh cilantro (optional)
• fresh lime juice to taste (about 2 - 3 limes)
• Sea salt and freshly ground black pepper, to taste
• Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

INSTRUCTIONS

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
4. Return the pureed soup to the pot, stir in the cilantro, lime juice and salt and pepper, to taste. Serve.

NOTE: Might be able to cook this in a slow cooker for 6 hours by combining everything at once.

Adapted from: https://cookieandkate.com/spicy-vegan-black-bean-soup/

Italian Wedding Soup

Ingredients

Meatballs

• 8 oz lean ground beef
• 8 oz ground pork
• 1/2 cup fresh hearty white bread crumbs*
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp minced fresh oregano
• 1/2 cup finely shredded parmesan
• 1 large egg
• Salt and freshly ground black pepper
• 1 Tbsp olive oil

Soup

• 1 Tbsp olive oil
• 1 1/4 cups 1/4-inch diced carrots
• 1 1/4 cups diced yellow onion
• 3/4 cup 1/4-inch diced celery
• 4 cloves garlic , minced (1 1/2 Tbsp)
• 5 (14.5 oz) cans low-sodium chicken broth
• 1 cup dry acini de pepe or orzo pasta**
• 6 oz fresh spinach , chopped
• Finely shredded parmesan , for serving

Instructions

For the meatballs:

1. Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
2. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
3. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
4. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).

For the soup:

1. While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
2. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
3. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

Notes

*I recommend using bread such as a La Brea french loaf. Just grind up a slice in a food processor to fine crumbs. Save the remaining bread for serving (slathered with butter of course) or freeze for another later use.

**If you like a more brothier soup you can reduce pasta to 3/4 cup. Note that as the soup sits the pasta will absorb more broth so you can add more broth to thin the soup as desired.

From: https://www.cookingclassy.com/italian-wedding-soup/

Pao De Queijo (Brazilian Cheese Bread)

Ingredients

• 3 cups tapioca flour
• 1 cup grated Asiago cheese 
• 1 cup milk 
• 1 cup vegetable oil, plus for oiling the pan 
• 1 tablespoon salt 
• 1 teaspoon minced garlic 
• 3 eggs

Directions

1. Special equipment: a 48-cup mini muffin pan
2. Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
3. In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
4. Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
5. Remove the pao de queijo from the muffin pan and enjoy.

Cook’s Note
This is a very forgiving gluten-free bread. For a sweeter option, cut out the garlic and replace the cheese with 1 cup chocolate.

From: https://www.foodnetwork.com/recipes/pao-de-queijo-brazilian-cheese-bread-3303576

Cheese Ravioli with Lemon Basil Butter Sauce

 
Ingredients

• 22 ounces frozen cheese ravioli
• 1/4 cup Salted Butter
• 1/4 cup Olive Oil
• 1 tablespoon minced shallot
• 1/3 teaspoon lemon extract (or 1t lemon zest)
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped basil
• Salt and black pepper to taste
• 1/3 cup shredded Parmesan cheese for garnish
• Extra basil for garnish optional

Instructions

1. Bring a large pot of water to boil. Add a pinch of salt and cook ravioli according to package instructions. Drain and set aside.
2. While the ravioli is cooking, make the butter sauce. In a small saucepan, melt the butter over medium heat. Add the shallot and cook until tender, about two minutes. Stir in the lemon zest, lemon juice, and basil. Cook for an additional 2 minutes. Season with salt and pepper, to taste.
3. Pour the ravioli in a serving bowl. Pour lemon basil butter sauce over the ravioli and stir gently to combine. Garnish with Parmesan cheese and extra basil, if desired. Serve immediately.

Based on: https://www.twopeasandtheirpod.com/cheese-ravioli-with-lemon-basil-butter-sauce/

Arrabbiata Sauce Recipe

Ingredients

• 2 tablespoon olive oil
• 1 tablespoon butter
• 1/3 tablespoon crushed red pepper flakes more or less to taste
• 1 medium yellow onion minced
• 8 cloves garlic minced
• 2 tablespoon tomato paste
• 2 (28 ounce) cans whole tomatoes
• 2 teaspoon sugar (optional)
• salt + pepper to taste

Instructions

1. Cook the aromatics. Add the olive oil and butter to a large, deep sauté set over medium heat. Add the crushed red pepper flakes and cook, stirring continuously, for approximately 2 minutes. Add the onions and mix well to combine. Cook for 4-6 minutes, or until soft and translucent, stirring often. Finally, add the minced garlic. Cook until fragrant, 1-2 minutes.
2. Add the tomato paste and tomatoes. Increase heat to medium-high. Mix in the tomato paste and cook, stirring continuously for approximately 2 minutes. Add the tomatoes with their juice and sugar and mix well to combine.
3. Simmer. Cook the sauce, mashing the tomatoes with a potato masher or wooden spoon. Allow the sauce to come to a low simmer before reducing heat to low. Allow the sauce to cook, uncovered, for approximately 25 minutes, mashing occasionally as needed.
4. Blend (optional). If you prefer a smoother sauce, transfer part, or all, of the sauce to a large blender and process until desired consistency is reached. For this recipe, I pulsed half of the sauce in the blender until smooth (but not soupy).
5. Season to taste. Season with salt and pepper, to taste, and additional crushed red pepper flakes, if desired.

Notes

• This makes a generous batch of arrabbiata sauce - perfect for a nice and saucy pasta when tossed with a 1-pound box of cooked noodles. When mixing with cooked pasta, if you find that the sauce is too thick, easily thin it out with hot and starchy pasta water (preferred choice) or regular hot water (second choice).
• Add 1lb Italian sausage for meat

Based on: https://theforkedspoon.com/arrabbiata-sauce/