Garlic prime rib

INGREDIENTS:

1 (10 pound) prime rib roast 10 cloves garlic, minced 2 tablespoons olive oil

2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons dried thyme

DIRECTIONS:

1.	Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2.	Preheat the oven to 500 degrees F (260 degrees C).
3.	Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
4.	Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Slow cooker mulled wine

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 8-10 servings

Ingredients:

• 2 bottles dry red wine
• 1/2 cup corn syrup or Lyle's Golden Syrup
• 1/2 cup honey
• 1/2 cup water
• Peel from one orange
• 1 cinnamon stick
• 1/4 tsp. ground allspice
• 1/2 tsp. ground nutmeg
• Thin, seeded orange slices

Preparation:

Combine all ingredients in 4 quart crockpot and stir well to combine. Cover and cook on low for 2-1/2 hours, stirring once during cooking. Remove orange peel and cinnamon stick before serving. Place a thin orange slice in the bottom of each mug and spoon hot wine over.

Chocolate Snowcap Cookies

6 oz dark chocolate, chopped (or chips)

1/2 cup (1 stick) butter

1 cup brown sugar

 2 eggs

1 tsp vanilla extract

3/4 cup all-purpose flour

1/3 cup cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1 cup powdered sugar (approximate)

In a heat proof bowl, melt the chocolate in the microwave (stirring every 30 seconds) or over a double boiler.  Let the chocolate cool slightly while you cream together the butter and sugar until light and fluffy (you can use a stand mixer or do this by hand).  Add the eggs to the butter mixture one at a time until combined and stir in the vanilla. Once the chocolate is not too hot, stir into the wet ingredients.  Carefully stir in the flour, cocoa powder, baking powder and salt until everything is just mixed together.  The dough should be fairly stiff.  Chill the dough for at least an hour in the refrigerator.  When you take the dough out of the refrigerator, preheat the oven to 350°F.  Use a small scoop or two spoons to form small balls of dough.  Roll each cookie in the palm of your hands until it is a smooth circle.  Coat the cookies very well with powdered sugar and place on a parchment or silicone mat lined baking tray.  Bake cookies for 12 minutes, let stand on the cookie sheet for 2-3 minutes, and move to a wire rack to cool completely.     

Nigella's Bar Nuts

Ingredients

• 4 cups unsalted mixed nuts (including peeled peanuts, cashews, brazil, hazelnuts, walnuts, pecans & whole unpeeled almonds)
• 2 tablespoons coarsely chopped fresh rosemary (from two 8cm / 3 inch sprigs)
• ½ teaspoon cayenne pepper
• 2 teaspoons dark brown sugar
• 2 teaspoons sea salt flakes
• 1 tablespoon unsalted butter (Melted)

Method

1. Preheat the oven to 180°C/gas mark 4/350ºF.
2. Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden-brown, about 10 minutes.
3. In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
4. Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

Chai Spiced Sugar Cookies

YIELD: About 3 dozen cookies

PREP TIME: 15 minutes

COOK TIME: 8-10 minutes

INGREDIENTS:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1 egg
1/2 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.

5. Beat in egg and vanilla extract, combine until fully incorporated.

6. Slowly blend in dry ingredients mixing until just combined.

7. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.

7. Bake in preheated oven for 8 to 10 minutes.

8. Let stand on baking sheet two minutes before removing to cool on wire racks.

NOTES:

- Store cookies in an airtight container at room temperature for up to 3 days.

Snickerdoodles

INGREDIENTS

1 cup butter

1 ½ cups white sugar

2 eggs

1 tablespoon vanilla extract

1 tablespoon corn syrup

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

¼ cup more of white sugar

2 tablespoons cinnamon

DIRECTIONS

1. Preheat your oven to 375 degrees.

2. Whip the butter and first sugar in a stand mixer until light and fluffy and then add the eggs, one at a time. Add the vanilla and corn syrup and continue to beat until the batter is smooth.

3. Meanwhile, in a separate bowl whisk together the flour, baking powder, soda and salt. Add to the butter and egg mixture and continue mixing until well combined.

4. Whisk the remaining white sugar and cinnamon together. Scoop up some of the dough with a spoon then using your hands roll it into a ball. Roll balls in the cinnamon sugar to coat then place on a parchment or silicon lined baking sheet, leaving about 2 inches between cookies. Lightly flatten the balls with your fingertips.

5. Bake for 12 minutes.

Read more at http://www.foodnetwork.ca/recipe/snickerdoodles/8576/#tlWEHtAkuob8TizW.99

Mexican Chicken Stew

Recipe courtesy Dave Lieberman

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
30 min

Level:
Easy

Serves:
about 6 servings

Ingredients

4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

Directions

Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.

Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.

Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro.

Beef and Butternut Squash Stew

Recipe courtesy of Giada De Laurentiis

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 30 min

Level:
Easy

Serves:
4 servings

Ingredients

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Directions

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Skillet Rosemary Chicken

Courtesy of Food Network Magazine

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
25 min

Level:
Easy

Serves:
4 servings

Ingredients

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

Parker's Beef Stew

2006, Ina Garten, All Rights Reserved

Prep Time:
15 min
Inactive Prep Time:
24 hr 0 min
Cook Time:
2 hr 20 min

Level:
Easy

Serves:
6 servings

Ingredients

2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
3 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas

Directions

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.

The next day, preheat the oven to 300 degrees F.

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.

Before serving, stir in the frozen peas, season to taste, and serve hot. 

Simple Swiss Chard

INGREDIENTS:

2 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 bunch Swiss chard, stalks discarded,

leaves cut into wide ribbons 1/4 cup balsamic vinegar salt and pepper to taste

DIRECTIONS:

1.	Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Roasted Pumpkin and Tomato Soup

700 g of pumpkin

500 g of tomatoes - red, yellow and tiger

1/4 bunch of fresh oregano

500 mll of vegetable stock

one garlic clove, sliced

an onion, diced

1 tsp. of chili powder

salt and pepper

olive oil

Cut pumpkin into chunks and tomatoes in halves. Place them in an oiled baking dish. Drizzle with olive oil, sprinkle with salt and pepper, top with fresh oregano. 

Roast at 200C for 30-40 minutes. Let cool and remove the skins. 

In a large pot saute garlic and onion. Add pumpkin and tomatoes, pour in the stock, season with chili and bring to boil. 

Blend the soup. Check the seasoning and reheat.

Spiced Honey Peach Muffins

Yields 12

Ingredients

290g plain flour

2 tsp baking powder

200g soft light brown sugar (plus extra for tops)

1 tsp cinnamon

1/2 tsp all spice

1 egg

1 tbsp honey

100ml sunflower oil

130ml milk

2 peaches diced (skin on)

 

Instructions

Pre heat the oven to 180C.

Mix all the dry ingredient together in a large bowl.

Mix the wet ingredients into this. Mix until combined but do no overbeat.

Carefully fold in peaches.

Divide between muffin cases and top each one with a little brown sugar.

Bake for 20 minutes until golden brown and firm.

Mediterrasian Spicy Eggplant

 

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Kathy Steger

Serves: 4-5

Ingredients

• 2 large eggplants, cut into 1 inch cubes
• 2 tbs apple cider vinegar
• ½ tbs paprika
• ⅓ cup olive oil
• fresh rosemary, finely chopped
• onion, cut into large chunks
• 1 tbs soy sauce
• ½ tbs sesame oil
• ½ red bell pepper, chopped
• 3 thai chili (optional), thinly sliced
• fresh parsley, roughly chopped
• salt to taste

Instructions

1. Mix olive oil, rosemary, paprika and vinegar in a bowl.
2. Add eggplant and onion. Stir to coat well.
3. Spread eggplant on a baking sheet and roast at 425 degrees for about 30-40 minutes.
4. Allow eggplant to cool a little, then add the rest of the ingredients.
5. Mix gently, season with salt to taste and serve.
6. Can also be served cold.

chili garlic green beans

ingredients

• 1 1/2 pounds green beans, trimmed
• 1 tablespoon light olive oil
• 2 teaspoons chili garlic sauce
• 1 tablespoon fresh lime juice
• Salt to taste

instructions

1. Preheat oven to 425ºF.
2. Place the green beans in a large bowl and toss them with the olive oil and chili garlic sauce. Transfer the beans to a rimmed baking sheet and roast for 10 minutes, stirring halfway through cooking time, or until beans are tender and just starting to brown. Stir in the lime juice and season with salt to taste.

notes

Chili garlic sauce is sold in the international aisle at most grocery stores. If you don't have light olive oil on hand, any neutral-flavored oil with a high smoke point will work. Light olive oil is not the same as extra-virgin olive oil!

Lobster and Potato Salad

From Smitten Kitchen
  Serves 6, generously (or easily more if among many sides)
1 1/2 pounds unpeeled small Yukon gold (Ina’s suggestion) or fingerling (what I used) potatoes
Coarse, kosher or sea salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced or pressed garlic
1 large or extra-large egg yolk, ideally at room temperature
Freshly ground black pepper
1/2 cup olive oil
1/4 cup dry white wine (you can skip this, or use less, with little harm; I used 1 tablespoon vermouth instead)
3 tablespoons drained capers (I imagine minced cornichons would be a good alternative)
6 scallions, thinly sliced (yielding about 1 cup)
2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
1/2 cup finely diced red onion
1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster; see post above for better budgeted suggestions)
1 lemon
3 tablespoons coarsely chopped fresh tarragon (Ina’s suggestion) or flat-leaf parsley (what we used)

Cook the potatoes: Place the potatoes in a large pot and cover with an inch or two over water. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (A bamboo skewer is ideal to test them.) Drain in a colander, and let potatoes cool for 5 minutes. Cut potatoes into quarters or halves (or fingerlings into 1/2- to 1-inch segments) and place them in a large bowl.

Make the vinaigrette: Whisk together the vinegar, mustard, garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper (Ina recommends you use a full teaspoon of pepper). Whisking constantly and vigorously, pour the oil in in a thin drizzle, ideally making an emulsion. Stir in the wine (if using) and capers.
Assemble the salad: While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. Reserve any remaining vinaigrette for later. Add the zest and juice of the lemon, the tarragon or parsley, and more salt and pepper to taste (Ina calls for another 2 teaspoons salt and 1 teaspoon pepper, but this felt like overkill). Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend. Taste for seasonings and add more vinaigrette, if necessary.

Serve: This salad is especially good served closer to room temperature. Don’t forget to share.

Kale Salad with Pecorino and Walnuts

From Smitten Kitchen

1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.
Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.
Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.
Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

Quinoa Crusted Chicken Parmesan

From Closet Cooking

Healthy baked, crispy quinoa crusted chicken parmesan topped with melted cheese and marinara sauce.

Servings: 4

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

• 4 (4-6 ounce) boneless, and skinless chicken breasts
• salt and pepper to taste
• 1/4 cup flour
• 1 egg, lightly beaten
• 1 1/2 cups cooked quinoa (~1/2 cup dry cooked with 1 cup liquid)
• 1 teaspoon italian seasoning blend
• 1 cup mozzarella, shredded
• 1/4 cup parmigiano regginao (parmesan), grated
• 2 cups marinara sauce, hot
• 2 tablespoons basil, torn

Directions

1. Season the chicken with salt and pepper, dredge in flour, dip in egg and coat in the mixture of the quinoa and italian seasoning.
2. Place the chicken on a rack on a baking pan and bake in a preheated 400F oven until cooked and lightly golden brown, about 25-30 minutes.
3. Transfer the chicken to a baking dish, top with the cheese and broil until it has melted, about 2-4 minutes.
4. Plate the chicken and top with hot marinara sauce and fresh torn basil and enjoy!

Warm Mushroom and Wild Rice Salad with Roasted Asparagus and Feta

From Closet Cooking A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta. Servings: makes 4 servings Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hours Ingredients 1/2 cup wild rice 1 1/4 cups broth, chicken or vegetable 1 tablespoon oil 1 onion, diced 2 cloves garlic, chopped 8 ounces mushrooms, cleaned and sliced salt and pepper to taste 1 tablespoon oil salt and pepper to taste 1 pound asparagus, trimmed 1 handful dill, chopped 1/4 cup balsamic vinaigrette 4 cups salad greens 1/4 cup feta or goat cheese or blue cheese, crumbled Directions Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes. About 30 minutes in, heat the oil in a pan. Add the onion and saute until tender, about 3-5 minutes. Add the garlic and saute until fragrant, about a minute. Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste. Meanwhile, toss the asparagus in the oil along with some salt and pepper. Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes. Mix the wild rice, mushrooms, dill and balsamic vinaigrette. Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

Esquites (Mexican Corn Salad)

From Closet Cooking

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

Lemon Quinoa Cilantro Chickpea Salad

http://thediva-dish.com/uncategorized/healthy-living-class-green-drinks-sweet-eats-and-salads/

Ingredients:

1/2 C. dry quinoa

2 C. vegetable broth

1 can garbanzo beans (drained and rinsed)

1 c. cherry tomatoes cut in half

2 avocados diced

2 C. spinach

1 bunch cilantro

1/4 C. onion

2 small cloves garlic

For the dressing:

Juice of 2 lemons

zest of 1 lemon

2 tsp. dijon mustard

2 tsp. olive oil

1 tsp. agave nectar

1/2 tsp. cumin

dash of salt and pepper

Directions:

1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.

2. In a food processor, add your spinach and cilantro. Make sure to wash you greens.

3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.

4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

Lobster and Potato Salad

Barely tweaked from Ina Garten (From Smitten Kitchen)

Serves 6, generously (or easily more if among many sides)

1 1/2 pounds unpeeled small Yukon gold (Ina’s suggestion) or fingerling (what I used) potatoes
Coarse, kosher or sea salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced or pressed garlic
1 large or extra-large egg yolk, ideally at room temperature
Freshly ground black pepper
1/2 cup olive oil
1/4 cup dry white wine (you can skip this, or use less, with little harm; I used 1 tablespoon vermouth instead)
3 tablespoons drained capers (I imagine minced cornichons would be a good alternative)
6 scallions, thinly sliced (yielding about 1 cup)
2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
1/2 cup finely diced red onion
1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster; see post above for better budgeted suggestions)
1 lemon
3 tablespoons coarsely chopped fresh tarragon (Ina’s suggestion) or flat-leaf parsley (what we used)

Cook the potatoes: Place the potatoes in a large pot and cover with an inch or two over water. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (A bamboo skewer is ideal to test them.) Drain in a colander, and let potatoes cool for 5 minutes. Cut potatoes into quarters or halves (or fingerlings into 1/2- to 1-inch segments) and place them in a large bowl.

Make the vinaigrette: Whisk together the vinegar, mustard, garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper (Ina recommends you use a full teaspoon of pepper). Whisking constantly and vigorously, pour the oil in in a thin drizzle, ideally making an emulsion. Stir in the wine (if using) and capers.

Assemble the salad: While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. Reserve any remaining vinaigrette for later. Add the zest and juice of the lemon, the tarragon or parsley, and more salt and pepper to taste (Ina calls for another 2 teaspoons salt and 1 teaspoon pepper, but this felt like overkill). Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend. Taste for seasonings and add more vinaigrette, if necessary.

Serve: This salad is especially good served closer to room temperature. Don’t forget to share.

Vinegar Carrots With Toasted Sesame Seeds

INGREDIENTS

1 clove garlic, minced
2 tablespoons white vinegar
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1/2 cup sesame seeds, toasted
1 teaspoon red pepper flakes
Kosher salt
1 1/2 pounds carrots, peeled lengthwise into thin ribbons
1 cup tightly packed cilantro leaves

DIRECTIONS

1. In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, sesame seeds, red pepper flakes, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro, and toss well. Season to taste with salt, and serve.

Slow Cooker Chicken Brunswick Stew Recipe

Serves 3 - 4

Prep time - 10 minutes
Cooking time - 6 - 8 hours
Total time - 6 1/2 to 8 1/2 hours 

You will need
A slow cooker/crock pot

Ingredients
1 tsp dried sage
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1/2 tsp salt
1 tsp freshly ground black pepper
1 chicken stock/bouillon cube (gluten free if you have it)
6 skinless chicken thighs - bone in
1 lb/450g baby new potatoes - unpeeled - halved
1 onion - chopped
18 fl oz/500ml tomato passata
1 tbsp  Lea & Perrins Worcestershire sauce
5oz/140g frozen sweetcorn - defrosted
5oz/140g frozen edamame beans/soya beans OR lima beans - defrosted

Method

• Place the chicken, potatoes and onion in the slow cooker - sprinkle over all of the herbs, salt, pepper and stock/bouillon cube.
• Pour the tomato passata and Worcestershire sauce over the top of the chicken and vegetables. Give it all a very gentle stir.
• Cover, and cook on Low for 6 to 8 hours.
• Add the sweetcorn and beans, cover and cook for a further 30 minutes.
• Remove chicken from the slow cooker with a slotted spoon and gently remove the meat from the bone. It should just slide off. 
• Cut the chicken into large pieces and return to the pot (discard the chicken bones).
• Serve with thick slices of home made bread to sop up the sauce.

Leftover Parmesan Mashed Potato Patties

Skinnytaste.com

Servings: 4 • Size: 2 patties • Old Points: 3 pt • Points+: 4 pts 
Calories: 147.1 • Fat: 3.9 g • Carbs: 20.5 • Fiber: 1.8 • Protein: 8.7 g • Sugar: 1.3
Sodium: 232.8 mg (without salt)

Ingredients:

• 2 2/3 cups cold leftover skinny garlic mashed potatoes
• 2 large egg whites or 1/4 cup egg beaters
• 1/3 cup parmesan cheese, grated
• 1/3 cup Italian seasoned breadcrumbs
• cooking spray (I used Smart Balance)

Directions:
Preheat the oven to 425°. Spray a baking sheet with cooking spray.

Fill a small bowl with egg whites, whisking well. Fill another bowl with the breadcrumbs and parmesan cheese, mix to combine.

Using a 1/3 cup measuring cup, form potatoes into 8 patties. Brush patties with egg whites (or you can use your hands to spread egg on), then dip into breadcrumb mixture. Place patties onto the baking sheet and spray the top with more cooking spray.

Bake for 15 minutes, or until the bottom becomes golden brown; flip and cook an additional 10-12 minutes, until golden on both sides.

Makes 8 patties.