Collard Green Gratin

In place of collards, you can make this with the same amount of curly or Tuscan kale.

Servings: 8 

Ingredients

• 4 oz. very thinly sliced country ham or prosciutto
• 1 cup coarse fresh breadcrumbs
• 4 tablespoons olive oil, divided
• 1 teaspoon chopped fresh thyme
• 1 cup finely grated Parmesan, divided
• Kosher salt and freshly ground black pepper
• 2 bunches collard greens (about 1 lb.), center ribs and stems removed
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ¼ teaspoon freshly grated nutmeg

Preparation

• Preheat oven to 325°. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.
• Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Mix in ham and set aside.
• Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
• Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
• Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine; season with salt and pepper.
• Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
• Do Ahead: Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

 

Celery Root, Kohlrabi and Apple Puree

YIELD: Makes 8 to 10 servings

Ingredients

• 2 pounds celery root (celeriac), peeled, cut into 3/4" cubes
• Kosher salt
• 1 1/2 pounds kohlrabi, peeled, cut into 1/2" cubes
• 1 pound russet potatoes, peeled, cut into 1" cubes
• 1 Granny Smith apple (1/2 pound), peeled, cored, cut into 1" cubes
• 2 tablespoons (1/4 stick) unsalted butter
• Freshly ground black pepper
• Fresh chervil sprigs

• Special equipment: A potato ricer or food mill

Preparation

Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.

Meanwhile, bring apple and 2 tablespoons water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.

Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.
 

Per serving: 104 calories, 3 g fat, 19 g carbohydrates

Celeriac and kohlrabi rösti

Serves 4-6 as a side dish, 2-3 as a light lunch with salad

1 small celeriac (about 325-350 g)
1/2 kohlrabi (about 100 g)
50 g chickpea flour
A handful of parsley, stems and leaves
1 egg
2 tbsp cold water
1 tsp sea salt
1 tsp cracked black peppercorns
Good quality olive oil, for frying

Scrub and peel the celeriac and peel the kohlrabi. Shred coarsely by hand or using the grating attachment of your food processor.

If using the food processor (I did), replace the shredding blade with the chopping blade.
Add the chickpea flour, thinly sliced parsley leaves and stems, beaten egg, water, and seasonings. Process, in brief bursts, until the contents are fairly evenly mixed. By hand, simply mix well.
Heat a good tablespoon of oil in a non-stick frying pan over medium-high heat. Drop tablespoons of this mixture into the hot oil and cook for 2-3 mins on each side, until browned and cooked through. Set aside in a warm oven until all the rösti are cooked (you may need to cook them in two batches).
Serve alongside meat or with a tomato-chili sauce as a snack or light lunch.

Steamed halibut with ginger

INGREDIENTS:

1 pound halibut fillet 1 teaspoon coarse sea salt or kosher salt 1 tablespoon minced fresh ginger 3 tablespoons thinly sliced green onion 1 tablespoon dark soy sauce

1 tablespoon light soy sauce 1 tablespoon peanut oil 2 teaspoons toasted sesame oil 1/4 cup lightly packed fresh cilantro sprigs

DIRECTIONS:

1.	Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
2.	Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3.	Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
4.	Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Cinnamon Rolls

From http://www.gimmesomeoven.com/1-hour-easy-cinnamon-rolls-recipe/

 

Yield: 11-12 cinnamon rolls

1-Hour Cinnamon Rolls

This delicious and easy cinnamon roll recipe can be ready to go in about an hour!

Prep: 40 mins Cook: 20 mins Total: 1 hour

Ingredients:

Dough Ingredients:

• 1 cup milk (I used 2%)
• 1/4 cup butter
• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
• 1 egg

Cinnamon-Sugar Filing Ingredients:

• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 Tbsp. ground cinnamon
• 4 Tbsp. butter, (completely) softened

Cream Cheese Icing Ingredients:

• 1/2 cup butter, softened
• 1/4 cup cream cheese, softened
• 1 1/2 cups powdered sugar
• 1-2 Tbsp. milk (if needed)

(Optional Substitution: Standard Icing Ingredients:

• 1/4 cup butter, melted
• 1 tsp. vanilla
• 1 1/2 C powdered sugar
• 1-2 Tbsp. milk

Directions:

To Make The Dough & Filling:

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.
In a separate bowl, whisk together 3 cups flour (not all of the flour), sugar and salt until combined.
In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the bowl with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (an inch on each end - discard that dough) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)

(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.)

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes.
While the dough is rising, make the icing (instructions below).

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

To Make The Cream Cheese Icing:

Either in the bowl of an electric stand mixer, or a mixing bowl, whisk softened butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.

To Make The Standard Icing:

Whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin. If the icing is too thin, add a tablespoon or two of powdered sugar to thicken.

**If you do not have an electric stand mixer with a dough attachment, you can simply stir the ingredients together, and then knead by hand for 5-7 minutes.

Apple Pie Cinnamon Rolls

Ingredients

• For the dough:
• 1 package Active Dry Yeast (2¼ tsp)
• ½ cup water, lukewarm
• ½ cup + 2 tsp sugar
• ½ cup milk, lukewarm
• ⅓ cup butter, melted
• 1 egg, room temperature
• 2 tsp salt
• 4 cups all-purpose flour
• For the Apple Pie Cinnamon Rolls Recipe filling
• 5-6 Medium Apples, peeled and chopped
• 2 Ttbsp Lemon Juice
• ½ cup Brown Sugar
• ½ cup Sugar
• ¼ cup Cornstarch
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• 2 cups Water
• 4 tbsp Butter, softened
• 1 cup brown sugar
• 2 tbsp ground cinnamon

Instructions

1. Now, this is kind of a long...looong process, what with waiting for yeast to rise and all. But it is totally worth it! If you love store-bought cinnamon rolls, you are going to flip over how incredible this Apple Pie Cinnamon Rolls Recipe tastes!
2. In a small bowl, stir together the yeast, water and 2 tsp sugar and let it sit until it foams up, about 10 minutes.
3. In a large mixing bowl add the milk, melted butter, egg, sugar, and salt and mix until well combined. Add about half of the flour and mix until smooth then mix in the yeast mixture. Slowly add the remaining flour until combined, if using a mixer you will have to switch to using your hands or a wooden spoon.
4. Remove the dough to a lightly floured surface and knead for about 5 minutes. Put dough into a greased bowl, cover with a tea towel, and set aside to allow the dough to rise, about 2 hours.
5. Meanwhile toss the apples in a large bowl with lemon juice to keep them from browning and set aside. This will ensure that your Apple Pie Cinnamon Rolls recipe are perky and fresh-looking! Pour cornstarch into a large saucepan and slowly whisk in water to prevent the cornstarch from getting lumpy. Mix in the sugars, cinnamon, nutmeg, and a pinch of salt and bring mixture to a boil over medium-high heat. Allow to come to a hard boil, stirring constantly for 2 minutes. Add the apples and bring back to a boil then reduce the heat to medium low and simmer for 15 minutes or until apples soften to the desired texture. Remove from heat and set aside.
6. When dough has risen punch the dough down and remove from the bowl. Roll the dough out on a well-floured surface into roughly a 16x24 inch rectangle Spread the softened butter over the dough.
7. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the apple mixture over top of the the brown sugar. Roll into a log, starting lengthwise; the log should end up approximately 24 inches long. Slice evenly to create the seperate rolls.
8. Line a 9x13 baking pan with parchment paper and place the cinnamon rolls in the pan, making sure they are not touching. Cover with a clean dish towel and allow the dough to double again, about 2 hours.
9. Preheat the oven to 375. Bake the rolls for about 22-25 minutes....and voila! Your Apple Pie Cinnamon Rolls are ready, ooey and gooey, just in time for brunch!

Thai Curry Vegetable and Tofu Noodle Soup

From Real Simple

Hands-On Time 30minutes

Total Time 30 minutes

Serves 4

Ingredients

1 tablespoon Thai red curry paste

1 teaspoon grated fresh ginger

2 cups low-sodium vegetable broth

1 14-ounce can coconut milk

kosher salt

1/2 pound shiitake mushrooms, stems removed and caps thinly sliced

4 ounces green beans, halved

2 carrots, halved lengthwise and sliced crosswise

14 ounces extra-firm tofu, drained and cut into cubes

4 ounces snow peas

1 package of rice noodles

2 tablespoons fresh lime juice

1/4 cup torn fresh basil leaves

Asian chili garlic sauce, for serving

Directions

1. Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
2. Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
3. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
4. Add noodles and cook until soft.
5. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

Abigail Chipley and Charlyne Mattox

March 2011

Nutritional Information

• Per Serving
• Calories 348

• Fat 26 g
• Sat Fat 19 g
• Cholesterol 0 mg
• Sodium 729 mg
• Protein 14 g
• Carbohydrate 17 g
• Sugar 4 g
• Fiber 5 g
• Iron 7 mg
• Calcium 258 mg

Cinnamon Apple Muffins

Prep Time 5 min 
Cook Time 25 min
Total Time 30 min

Serves: 12

INGREDIENTS

• 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
• 2 cups diced apples
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup milk
• For the Topping:
• ½ cup butter, melted
• ½ cup granulated sugar
• ½ cup ground cinnamon

INSTRUCTIONS

1. Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
2. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
3. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
6. Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

Apple Spice Muffins

From http://www.onceuponachef.com/2013/10/apple-spice-muffins.html

Apple Spice Muffins

By Jennifer Segal, adapted from King Arthur Flour

Servings: 12 muffins

Cook Time: 25 Minutes

Total Time: 45 Minutes

Ingredients

• 1/2 cup (8 tablespoons) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar, packed
• 1 large egg
• 1 cup plain low-fat yogurt (not Greek-style)
• 1 cup whole wheat flour, spooned into measuring cup and leveled-off with back edge of knife
• 1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Heaping 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups peeled, cored and finely chopped baking apples (you'll need 2 large apples)

For Topping

• 6 tablespoons dark brown sugar, packed

Instructions

1. Preheat the oven to 375°F. Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
2. In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
3. Add the egg and mix well, stopping to scrape the bowl if necessary.
4. Beat in the yogurt. The batter will look grainy.
5. Add the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed until just combined. The batter will be very thick.
6. Add the chopped apples and mix until just combined. Do not over-mix.
7. Use an ice-cream scooper or large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full. Sprinkle the 6 tablespoons of brown sugar evenly over top.
8. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.

Nutrition Information

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• Serving size:1 muffin
• Calories:221
• Fat:9g
• Saturated fat:5g
• Carbohydrates:33g
• Sugar:16g
• Fiber:2g
• Protein:4g
• Sodium:207mg
• Cholesterol:37mg

Vegetarian Chili with Sweet Potato

Hands-On Time 

 

20 

minutes 

 

Total Time 

 

500 

minutes 

Serves 4

Ingredients

1 

medium red onion, chopped

1 

green bell pepper, chopped

4 

garlic cloves, chopped

1 

tablespoon 

chili powder

1 

tablespoon 

ground cumin

2 

teaspoons 

unsweetened cocoa powder

1/4 

teaspoon 

ground cinnamon

kosher salt and black pepper

1 

28-ounce 

can fire-roasted diced tomatoes

1 

15.5-ounce 

can black beans, rinsed

1 

15.5-ounce 

can kidney beans, rinsed

1 

medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).
3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

Vegetarian Chili

Prep Time: 30 Minutes Cook Time: 6 Hours 10 Minutes

Ready In: 6 Hours 40 Minutes Servings: 8

INGREDIENTS:

1/2 cup olive oil 4 onions, chopped 2 green bell peppers, seeded and chopped 2 red bell peppers, seeded and chopped 4 cloves garlic, minced 1 (14 ounce) package firm tofu, drained and cubed 4 (15.5 ounce) cans black beans, drained

2 (15 ounce) cans crushed tomatoes 2 teaspoons salt 1/2 teaspoon ground black pepper 2 teaspoons ground cumin 6 tablespoons chili powder 2 tablespoons dried oregano 2 tablespoons distilled white vinegar 1 tablespoon liquid hot pepper sauce, such as Tabasco™

DIRECTIONS:

1.	Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
2.	Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.