#366 *bonus leap year recipe* apple strudel

1 puff pastry sheet (defrosted)
2 granny smith apples (peeled, sliced thin)
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
2 tbsp frozen cranberries

milk (to brush over top)
sugar/cinnamon mixture (to sprinkle over top)

Mix apples, sugar, flour, cinnamon and cranberries. Roll out puff pastry so that it increases in width/length by an inch or so. Spread apple mixture leaving 1 inch border, roll up like a jelly roll tucking the ends under. Place on cookie sheet, brush with milk & sprinkle with cinnamon/sugar. Cut vents every 2 inches in the top and bake at 375 ~35 mins until golden

recipe adapted from allrecipes.com

#365 white chocolate chip & cranberry oatmeal

1/3 cup quick cooking oatmeal
2/3 cup milk
1 tbsp white chocolate chips
1 tbsp dried cranberries
1 tbsp assorted nuts (cashew, almond, pecan)

In a bowl microwave oatmeal and milk for 2.5 mins (it should still be a little milky). Add in chips, cranberries and nuts and serve

#364 guajillo chili and mushroom pasta

1 dried guajillo chili pepper (remove stem and seeds and chop fine)
2 cloves garlic (minced)
2 tsp olive oil
1/2 tbsp butter
1/4 lb cremini mushrooms (diced medium)
1/4 cup white wine
1 package soft silken tofu

1/2 lb dried linguini (half a package)

Boil pasta. Meanwhile saute chili and garlic in olive oil and butter ~4-5 mins over low heat. Add mushrooms and saute another 4-5 mins. Add wine and simmer until wine has evaporated. Puree tofu in food processor or blender until smooth (it will have the consistency of heavy cream) and add to the mushrooms. Simmer 1-2 mins, add cooked al dente linguini, stir and let sit 2-3 mins to let linguini absorb sauce. Serve.

adapted from http://kahakaikitchen.blogspot.com/2008/10/guajillo-chile-oyster-mushroom.html

#363 cashew nut brittle

1 cup sugar
1/2 cup water
1/8 tsp salt
3/4 cup unroasted cashews, split in half

Cut 2 pieces of parchment paper ~the size of a cookie sheet. Simmer water, sugar and salt until temperature reaches 238F. Remove from heat, stir in cashews and keep stirring until sugar crystallizes. Put back on the heat and stir over medium high heat until sugar dissolves and turns brown (this takes a few minutes, the sugar dries out before melting again). Pour onto parchment paper and cover with a second piece of parchment and roll out with a rolling pin until thin. Let cool and break into pieces.

recipe adapted from epicurious.com

#362 cinnamon carrot bread

1/2 cup white sugar
1/4 cup brown sugar
1/2 cup oil
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 eggs
1 pinch salt
1 cup grated carrots
~1/2 cup milk (this wasn't part of the recipe but this was really dry!)

Heat oven to 350 and grease/flour a 9x5 bread pan. Mix together sugars and oil, then mix in flour, baking powder, baking soda and cinnamon. Add in eggs one at a time and add milk, as needed. Stir in carrots, spread in the pan and bake ~1 hr. Cook in the pan at least 10 mins and then turn out on a wire rack

recipe adapted from allrecipes.com

#361 pumpkin seed brittle

1 cup sugar
1/2 cup water
1/8 tsp salt
3/4 cup green, untoasted, pumpkin seeds

Prepare 2 pieces of 24 in x 12 in parchment paper, tape one to the table and save the second. In a saucepan cook sugar, water and salt until temperature is 238F, ~10 mins. Remove from heat, stir in pumpkin seeds with wooden spoon and keep stirring until sugar crystallizes. Then, put it back on medium-high heat and keep stirring until sugar melts and turns brown and liquid (this takes 3-5 mins, be patient). Then spread on parchment, place the second piece of parchment on top and roll with a rolling pin until thin. Remove top paper, let cool (or, cut into desired size pieces and let cool). Once cool you can break it apart.

recipe from epicurious.com

#360 best chicken stock recipe

I keep all stems of cilantro/parsley/dill in the freezer after leaves are used, also, I keep corn cobs and any other veg core in the freezer for use in stock.

1 whole chicken (roasted, majority of meat removed)
enough cold water to leave 1/2 an inch of chicken uncovered (as the chicken cooks the bones break apart and fall into the stock, otherwise the stock is too watered down)
1 bay leaf
5-10 whole peppercorns
1 tsp salt
2 cloves garlic
1/2 of a medium onion (cut in quarters)
2 carrots (cut in 2-3 large pieces)
handful of whatever frozen veggies are on hand (cilantro/parsley stems, corn cobs)

Bring to a everything to a simmer and then place in a preheated 225 degree oven for 4 hours (this temp will keep it just at a simmer). Strain, let cool and then refridgerate/freeze the stock.

#359 cranberry upside down muffins

1.5 cups cranberries
1/2 cup sugar

2 cups flour
1/2 cup sugar
1 tsp baking powder
1 egg
1/4 cup butter (melted)
1 cup milk

In a sauce pan heat cranberries and sugar ~3 mins, cranberries will pop and mixture will become liquid. Heat ~3 more mins to thicken the sauce, then remove from heat. In a large bowl mix together flour, baking powder, sugar, egg, butter and milk. Spoon cranberry mixture into the bottom of 12 muffin cups then top with the muffin mix. Bake ~15 mins (until golden) at 350. Remove and serve upside down. *next time mix the cranberry mixture in the muffin*

recipe adapted from epicurious.com

#358 slooooow roasted chicken

1 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 of a medium onion
1 4 lb chicken

In small bowl mix together all the spices. Rinse and pat chicken dry then rub spice mixture over the entire bird. Stuff the onion in the cavity and place in a 250F oven and cook, slowly, ~3-4 hrs until thickest part of the thigh registers 180F.

recipe from allrecipes.com (over 1000 5 stars!)

#357 cheese rind soup

2 cheese rinds (~5 inch x 5 inch total surface area, parmesan)
1/2 of a medium onion (sliced thin)
1 yellow zucchini (sliced thin)
1 clove garlic (minced)
1 strip thick cut bacon (diced, save grease)
5 cups chicken stock
salt/pepper to taste
1/2 tbsp butter

Saute onion in bacon fat and butter until translucent, add in garlic and zucchini and saute 3-4 mins, add stock and cheese rinds and simmer ~30 mins. Remove cheese rinds and squeeze juices back into soup. Salt/pepper to taste, serve with bacon.

recipe adapted from ciaoitalia.com

#356 carrot soup

3 carrots (diced large)
4 fingerling potatoes (already cooked, but you can simmer w/everything else if not)
1/2 of a medium onion (diced)
1 clove garlic (minced)
handful of fresh cilantro (minced ~2 tbsp, plus 1-2 tsp saved for garnish)
4 cups chicken stock
olive oil
salt/pepper

Saute onion and cilantro in olive oil 2-3 mins, add garlic and carrots and saute 3-4 mins, add chicken stock and simmer ~30 mins, remove from heat. Puree with potatoes (adding water if it is too thick), serve with remaining cilantro as garnish.

adapted from allrecipes.com

#355 swiss cheese soup

3/4 cups chicken stock
3/4 cups water
1/4 cup white wine
1/2 of a large onion (diced)
1 clove garlic (minced)
2 tbsp flour
1 tbsp bacon fat (or butter)
1 strip thick cut bacon (optional)
1/4 cup shredded swiss cheese tossed with 1/4 tsp flour
salt/pepper to taste
bread roll to serve
(this is 1 serving)

Dice bacon and saute in a bit of olive oil until crisp. Remove/drain bacon and save the grease. In a separate/dry saucepan saute flour 3-4 mins, stirring constantly, until flour browns. Remove flour from pan. Add bacon grease, onion and garlic and saute until onion is translucent. Add in toasted flour and then slowly (so it doesn't clump) add stock/water/wine. Simmer 15-20 mins (this lessens the wine flavor), then take off the heat for a minute or so and add in cheese, stirring constantly until cheese dissolves into the soup. Serve topped with bacon and a roll.

adapted from allrecipes.com

#354 green curry soup

1/4 cup cooked, chopped chicken
2 tsp green curry paste
1 can light coconut milk
1/4 of a medium onion (diced)
handful of cilantro (rinsed, kept whole)
handful of cilantro (minced)
1 cup chicken stock
4 large cremini mushrooms (~1/3 lb), chopped large
1/2 cup rice
zest of 1 lime
juice of 1/2 a lime
2 tbsp fish oil

Simmer chicken stock, coconut milk, whole cilantro, green curry paste and onions ~10 mins, strain and return broth to saucepan. Add mushrooms and rice and simmer until rice is cooked ~10 mins. Stir in chicken, lime zest, lime juice, minced cilantro and fish oil and serve.

#353 ethiopian lentils with berebere spice

2/3 cup dry lentils
2.5 tsp berebere spice
1/3 of an onion (diced)
1 glove garlic (minced)

Simmer lentils in 1 1/3 cups water for 10 mins, add berebere spice, onion and garlic and simmer ~25 mins, or until remaining water is absorbed (I added more water until lentils were soft, maybe 2-3 tbsp) . Serve with rice

recipe adapted from recipezaar.com

#352 cinnamon sugar hazelnuts

1/2 of a egg froth mixture (see recipe #352)
1 cup hazelnuts
1/3 cup sugar
1/2 tsp cinnamon
1/2 tsp salt

Mix hazelnuts with egg froth then stir in remaining ingredients. Bake at 250 ~45 mins-1 hr (until the sugar firms up)

recipe adapted from my boss's top secret recipe

#351 savory toasted almonds

1 cup almonds
1/2 of an egg white/water froth (mix 1 egg white and 1 tsp water frothed with a fork, split in half and use half for this half for hazelnuts recipes #353)
2 tsp sugar
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/3 tsp black pepper
1/8 tsp cayanne pepper

Mix almonds with egg white froth, then stir in all the remaining ingredients. Bake at 250 ~30 mins, stirring every 15.

recipe adapted from recipezaar.com

#350 sugared cranberries

1.5 cups sugar
1 cinnamon stick
3 cloves
1.5 cups fresh, whole, cranberries
~1 cup confectioners sugar (I think I used about 1/2 cup)

Simmer together sugar, cinnamon and cloves until sugar completely dissolves. Add in cranberries and let sit 8 hrs in the fridge. Then, drain the cranberries (liquid may be reserved for coctails) and coat with confectioners sugar. They will be very gooey, spread on a pan and let air dry ~ 2 hrs, the sugar forms a crisp shell on the outside of the cranberry.

recipe adapted from recipezaar.com

#349 marshmallows (for dipping in chocolate fondue)

1/4 cup confectioners sugar
2 cups white sugar
1 tbsp honey
4 tbsp unflavored gelatin (get 2 knox brand boxes and measure out the right amount ~3 oz?)
1 1/4 cups water, divided
2 egg whites
1 tsp vanilla (I forgot to put it in, next to add vanilla to the egg whites)

Dust a foil lined 8x8 inch pan with confectioners sugar (I ended up having a hard-ish time removing the marshmallows from the foil, but I'm not sure if it would've been any easier if I didn't use it). In a large sauce pan cook white sugar, 3/4 cup water and honey until the temperature reaches 250-265 (and it forms a very hard ball when you put it in cold water). While it is boiling, in a small sauce pan mix together gelatin and remaining water and put it over very low heat, stirring until gelatin dissolves. When sugar reaches the right temperature *slowly* add in the gelatin mixture (it will foam a lot). Mix well and set aside. With a mixer beat egg whites to soft peaks, add vanilla, slowly stream in the sugar mixture and keep beating until mixture is very stiff. Spread into the pan and refridgerate 8 hrs. Cut into squares.

recipe from allrecipes.com

#348 salsa filled wontons (to dip in fondue)

1/2 a package of wonton wrappers
1/4 cup salsa
2-3 tsp sour cream

Mix together salsa and sour cream, add 1/2 tsp of this mixture to the center of the wonton wrapper and fold up like a wonton. After stuffing all of them, then with a brush and bowl and ~1-2 tbsp oil, brush tops and bottoms of wontons with oil and bake at 350 ~20 mins until crisp (if you forgo the oil the wontons don't crisp well).

#347 mint chocolate fondue

1 recipe of chocolate fondue (I use my grandma's hot fudge recipe, but it's top secret!)
2 cap fulls of peppermint extract.

Mix together and serve.

#346 cheese fondue (serves 5)

1/2 lb swiss cheese
1/2 lb gruyere cheese
1 cup dry white wine (savignon blanc)
2 tbsp flour
1/4 tsp salt
1/4 tsp fresh ground nutmeg

In a food processor puree/shed the cheeses, then mix the cheeses with the flour, salt and nutmeg. Simmer the wine in the fondue pot, stir in cheese and keep stirring until it is smooth.

recipe from allrecipes.com

#345 peppermint bark

5 oz dark chocolate (~1 cup)
1 cup white chocolate
1/2 tsp peppermint oil

Cover the bottom of a cookie sheet with aluminum foil. Melt dark chocolate in a double boiler, spread out on the pan. Let cool in fridge 20 mins. Then melt white chocolate in a double boiler, add peppermint oil and mix together. Let cool 30 seconds and then spread over chocolate. Let cool in fridge until hard, ~20 mins. Break into pieces and enjoy!

recipe adapted from http://www.abouteating.com/peppermint-bark-recipe.shtml

#344 mexican chicken soup

3-4 cups chicken stock
1/2 jar of salsa
1/4 of an onion (diced)
1 carrot (diced)
1/2 can of pinto beans
1/4 cup shredded chicken

sour cream and cheese to serve

Simmer together stock, salsa, onion, carrot, beans and chicken ~10 mins. Serve with sour cream and cheese.

#343 chewy coconut cookies

1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter (softened...heat 1 min in microwave)
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1/2 tsp vanilla extract
1 1/3 cups coconut

Cream together butter and white/brown sugars then add in egg and vanilla and mix until smooth. Mix in flour, baking soda and salt and then mix in coconut. Refridgerate 10 mins, then scoop onto cookie sheet and bake at 350 ~10 mins.

recipe adapted from allrecipes.com

#342 onion white rice

1/4 cup white rice
1/4 of a medium onion (diced)
olive oil/salt/pepper

Saute onion in a little olive oil 2-3 mins, add rice and saute another minute or so, add salt/pepper and then 1/2 cup of water. Simmer ~15 mins until water is absorbed, let sit 2-3 mins covered before serving.

recipe adapted from allrecipes.com

#341 fish steamed in foil

1/3 lb catfish
1 jalepeno (seeded, cut in half)
2 slices of lemon
olive oil/salt/pepper

Rinse fish, pat dry, rub with a bit of oil/salt/pepper, place in the center of aluminum foil. Place jalepeno and lemon slices on top and seal foil tightly. Cook at 400 for 20 mins.

recipe from allrecipes.com

#340 cinnamon bun popcorn

3 tbsp unpopped popcorn
~2 tsp olive oil
1/2 tbsp butter

1 tbsp butter
1-2 tbsp brown sugar
1 tsp cinnamon

Pop popcorn in ~2 tsp olive oil, 1/2 tbsp butter on the stovetop. Melt 1 tbsp butter in the microwave, stir in brown sugar and cinnamon and stir over the popped corn.

recipe adapted from recipezaar.com

#339 butter chickpea curry (2)

1/2 of an onion (diced)
1 clove garlic (minced)
1 red potato (microwave 2-3 mins, diced)
2 tsp curry powder
1 tsp garam masala
1 tsp ground ginger
1 tsp cumin
1 can chickpeas (drained)
1 8 oz can tomato sauce
1 8 oz can plain yogurt
rice to serve

Saute onion in olive oil 2-3 mins, add garlic, curry powder, garam masala, ginger and cumin and saute/fry 1-2 mins (spices should be smoking). Add tomato sauce, chickpeas and potato, stir and simmer 5-10 mins until rice is done cooking. Stir in yogurt and serve.

#338 split pea soup with ham hock

1 smoked ham hock
1/2 bag split peas (~1 cup)
1 medium potato (diced)
2 small carrots (diced)
1 bay leaf
salt/pepper

Cover ham hock with water (maybe 6 cups?), add bay leaf and peas and simmer until peas begin to dissintegrate ~30 mins. Add potato and carrots and simmer ~45 mins. Season with salt/pepper, remove ham hock and cut off any meat. Return meat to the pot and serve.

#337 russian black bread rolls

1 1/2 cups water
2 tbsp cider vinegar
2 1/2 cups flour
1 cup rye flour
1 tsp salt
2 tbsp butter
1 tbsp dark honey
1 tbsp brown sugar
3 tbsp unsweetened cocoa powder
1 tbsp caraway seed
1/4 teaspoon fennel seed
2 teaspoons active dry yeast

Dough can be made in a bread machine, I did it by hand: dissolve yeast in 1/2 cup warm water and 2 tsp honey, let sit while you get everything else together. In a large bowl combine flours, salt, remaining honey, sugar, cocoa powder, caraway and fennel seeds, mix. Add yeast/water, and 1/2 cup of warm water. Mix, adding remaining 1/2 of water as needed (I used only another 1/4 cup). Knead 10 mins and then let rise until double (or more) in size ~1 hr. Punch down, knead another minute and divide into 8 rolls. Knead each rolls into a ball and place on baking sheet. Let rise ~30 mins and then bake at 350 ~20-25 mins.

adapted from allrecipes.com

#336 chocolate cupcakes

*this makes 1/2 a batch ~8 cupcakes*

2/3 cup flour
1/4 cup cocoa
1/8 tsp baking soda
1 tsp baking powder
1.5 tbsp butter (softened)
1/2 cup sugar
1 egg
1/2 cup milk

Cream butter and sugar and then add the egg, mix well. Add milk, flour, cocoa, baking soda/powder and mix until smooth. Spoon into cupcake cups and bake at 350 ~20 mins

recipe adapted from allrecipes.com

#335 peanut butter glaze

2.5 tsp water
1/2 tbsp peanut butter
1/3 cup powdered sugar

Mix together, add more water to thin as necessary. Spread on chocolate cupcakes. ~6 cupcakes

recipe adapted from allrecipes.com

#334 cranberry chicken soup

1/2 cup cranberries (chopped in half)
3-4 cups chicken stock
1/4 cup diced onion
2 cloves garlic (minced)
1/4 cup lentils
palmful each of barley and bulgur
pinch of dry sage
pinch of coriander
~1/4 cup cooked chicken.

Simmer cranberries, stock, onion, garlic, lentils, barley, bulgur, sage and coriander ~20 mins until grains are cooked. Stir in chicken and serve.

#333 spicy eggplant w/tomato sauce and orzo

1/2 of an eggplant (diced)
1/2 of a small can of tomoto sauce (or more to taste)
1/2 of a large onion (diced)
2 cloves garlic (minced)
1 sausage link of your choice ~.3 lb (I used turkey/basil/fennel/sun dried tomato)
lots of red pepper flakes (3-4 good shakes)
1/2 cup uncooked orzo pasta

Boil orzo. Meanwhile, saute eggplant, garlic, onion and sausage (remove sausage from casing and break it up as it cooks). Add tomato sauce and red pepper flakes, simmer ~10 mins. Drain pasta, stir pasta in with everything else. Add more sauce if you like. Let sit 3-4 mins before serving.

#332 sauted eggplant over rice

1/2 of a 1 lb eggplant (diced)
5 cloves garlic
salt/pepper/red pepper flakes to taste
olive oil

rice to serve (~1/4 cup makes 1 serving)

This serves just 1. Saute eggplant and garlic over low-med heat in olive oil (probably 2 tbsp total, adding more as needed so the eggplant isn't dry). Saute ~15 mins until eggplant breaks down. Add salt/pepper/red pepper flakes to taste and serve.

#331 chocolate banana cranberry muffins

2 ripe bananas
1/4 cup melted butter
1 egg
1.5 cups flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 cup cocoa
~1/3 cup cranberries (cut in half)
~1/4 cup milk (add last)

Blend bananas, butter and egg together. Mix in the flour, sugar, baking powder, baking soda and cocoa. Stir well, add enough milk to make a batter (the original recipe didn't call for milk, but my batter needed it!), about 1/4 cup. Mix in cranberries and scoop into muffin cups and bake at 350 ~18 mins.

adapted from allrecipes.com

#330 bulger

1/2 cup bulger
1 cup boiling water

Simmer ~12 mins until water is absorbed.

#329 juicy roast chicken

1 whole chicken (~3 lbs)
1 tbsp onion powder
3 tbsp butter
salt/pepper to taste
1 bay leaf


Rinse chicken and pat dry, sprinkle overtop the onion powder and salt/pepper. Put bay leaf in the cavity and break up the butter and put 1/2 in the cavity and 1/2 on the top. Bake at 350 1 hr 15 mins, until thickest part of thigh is 180F


recipe adapted from allrecipes.com

#328 spiced cauliflower rice

See The art of indian vegetarian cooking, Y. Devi, I followed the recipe exactly.

#327 microwave chocolate cake

this was really gross so I'm not posting the recipe! :)

#326 cranberry orange muffins

2 cups flour
1/2 cup plus 1 tbsp sugar
1/2 tsp baking soda
1.5 tsp baking powder
1/4 cup butter, melted
1 egg
3/4 cup orange juice (I used 3 tbsp frozen concentrate in 3/4 cup water, next time use more oj concentrate!)
1/4 cup pecans
1/4 cup hazelnuts
1.5 cups cranberries (washed)

My cranberries are huge so I sauted them in a saucepan until they popped, and then mixed them into the batter. If they are small cranberries just throw them without cooking first. Mix together flour, sugar, baking powder and baking soda. Mix in butter, egg and orange juice. Add cranberries, pecans and hazelnuts and scoop into muffin tins. Bake at 350 ~18 mins.

recipes adapted from allrecipes.com

#325 cranberry crumble

fruit filling:
1/4 bag of frozen cranberries
5 granny smith apples (peeled, cored, sliced)
1/3 cup walnuts

sauce:
1/4 bag frozen cranberries
1/2 cup white sugar
1/4 cup brown sugar
2 tbsp flour
2 tbsp butter

topping:
3/4 cup flour
3/4 cup quick cooking oats
1/2 cup brown sugar
1 stick butter (cold, cut in large chunks)

Melt butter and then add flour to a saucepan, cook 1-2 mins, add water and sugars and stir until dissolved. Add half of the cranberries and simmer until cranberries burst, ~5 mins. Peel apples and slice, place in the bottom of a 13x9 inch pan, mix in remaining cranberries and walnuts. Spoon cooked sugar/cranberry mixture overtop. In a food processor blend together flour, oats, sugar and butter until it is the size of small peas and spread over the top. Bake at 375 for 40 mins, until apples are soft.

#324 black bean quesadillas

black bean salsa spread (see recipe #324)
1 cup cheese
tortillas

sour cream
avocado

Spread salsa on one tortilla, top with cheese and a second tortilla, and heat in a skillet until both sides are crisp ~3-4 mins per side. Serve with avocade and sour cream.

recipe adapted from allrecipes.com

#323 quick black bean salsa spread

1 can black beans (drained)
3/4 cup salsa

Puree together and eat with pita, bread or chips.

#322 chestnut & bacon pasta

10-12 large roasted, peeled chestnuts (crumbled big)
1/3 lb pasta
2 slices thick cut bacon
olive oil and butter
salt/pepper to taste

Boil pasta, meanwhile saute bacon in a little olive oil until crisp, remove from pan but leave drippings. Add ~1/2 tbsp butter and chestnuts, cook until pasta is done, at least 5 mins. Add 1/4 cup of the pasta water to the chestnut mixture, drain pasta and then add to the chestnut pan and stir together. Serve with bacon.

recipe adapted from various internet recipes. Next time, crush the chestnuts to make more of a paste and saute this paste in the bacon fat, maybe add some milk or cream, onion/shallot (just a little).

#321 roasted chestnuts

1 lb large chestnuts

Heat oven to 400, with a sharp knife cut an "X" in the top of the chestnut (so they don't explode) and roast ~20 mins, test with a knife to see if nuts are soft. Peel and eat while warm

#320 pineapple cake with pecan coconut frosting

3 cups flour
2 tsp baking soda
1 cup sugar
2 eggs
1 20 oz can diced pineapple with juice

1/2 cup sugar
1 can evaporated milk
1/4 cup butter
1 cup pecans
1.5 cups shredded coconut

Mix together flour, baking soda and sugar, blend in eggs and pineapple and juice. Pour into a greased 9 x 12 in pan and bake at 350 ~30 mins until cooked through. Meanwhile, heat sugar, milk and butter in a large saucepan, boil for 2 mins, stirring constantly. Stir in pecans and coconut. When cake comes out of the oven pour pecan mixture overtop.

recipe adapted from allrecipes.com

#319 focaccia bread

2 3/4 cups flour
1 tbsp yeast
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
handful fresh minced basil
1 tsp herbs de provance

1 tsp honey
1 cup warm water
1 tbsp canola oil

1 tbsp olive oil
1 tbsp parmesan cheese
koser salt

Mix together dry ingredients, mix in honey, water and oil and knead by hand until it comes together as a ball, continue kneading 3-5 mins. Place in bowl and coat with a little olive oil, cover with saran wrap and let rise until double in size (20-30 mins). Punch down, place on greased baking sheet and press into a rectangle that is 1/2 inch thick. Brush with olive oil and sprinkle with parmesan and koser salt. Bake at 450 ~15 mins.

recipe adapted from allrecipes.com

#318 butter chickpea curry

1 med potato (diced small)
1/2 of a onion (diced)
1 large clove garlic (minced)
2 tsp curry powder
2 tsp garam masala (next time use 1-1.5 tsp)
1 tsp ground ginger
1 tsp cumin
1 tsp salt (next time use 1/2 tsp)
1 14 oz can tomato sauce
1/2 of a small container of yogurt (it's all I had! next time use a full small cup of yogurt, maybe more)
1 can chickpeas (drained)
rice (to serve)

Saute onion in olive oil, add garlic, then add in all the spices and saute 2-3 minutes. Add tomato sauce and potato and simmer until potato is cooked ~20 mins, stir in chickpeas and yogurt, warm for a few minutes and then serve over rice.

recipe from allrecipes.com

#317 cranberry puffs

1/2 of the cranberry relish recipes (see #317)
1 8 oz package of cream cheese
1 12 oz package wonton wrappers
olive oil

Puree relish and cheese together. Place 1 tsp in each wonton wrapper and fold together. Place on a baking sheet. Brush with olive oil and bake at 400 until crispy ~10 mins

recipe adapted from allrecipes.com

#316 cranberry relish

3/4 cup cranberries
1 jalepeno pepper (deseeded, chopped big)
1/4 cup sugar
1/2 cup mayo (next time use silken tofu)

In a food processor process cranberries, jalepeno, sugar and mayo, mix well. Use as a dip for veggies or bread, or cranberry puffs!

recipes from allrecipes

#315 pie crust (2)

1/4 cup soft butter
1/2 cup sugar
1/2 a beaten egg
1 cup flour
1 tsp baking powder

Cream butter and sugar together, add egg. Then stir in flour and baking powder. Press into a 9 inch pie pan and poke a few holes in the crust with a fork. Bake 10-15 mins at 350 until golden.

recipe from allrecipes.com

#314 milk pie filling

2 cups milk
1/2 tsp vanilla
1/2 tbsp butter
1.25 tbsp flour
1.25 tbsp corn starch
1/4 cup sugar
1 egg
1/2 tsp cinnamon


Heat milk, vanilla and butter until it boil and remove from heat. In a separate bowl wisk together flour, corn stach and sugar, then wisk in the egg. Temper the egg mixture by adding some of the hot milk to the bowl and then slowly wisk the egg mixture into the milk. Boil and simmer ~5 mins and pour into pie crust

recipes from allrecipes.com

#313 banana muffins

**this had over 3000 5-star votes on allrecipes.com** and they are delicious!!

2 ripe bananas
1 egg
1/2 cup white sugar
1/3 cup melted butter
1.5 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp vanilla
1/4 cup pecans

1/4 cup brown sugar
1 tbsp cold butter
2 tbsp flour

Beat eggs, bananas, sugar and butter, then stir in flour, baking powder and soda, cinnamon and vanilla. Mix well and then mix in pecanc. Scoop into muffin cups (this makes 10 muffins). In a food processor blend together brown sugar, butter and flour until it resembles course nuts, sprinkle over muffins. Bake at 375 ~18 mins

adapted from allrecipes.com http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx

#312 kielbasa & potato hash

This was fantastic!
1/4 lb kielbasa
1/3 lb kielbasa sausage link (next time use 1/2 lb kielbasa--didn't have enough on hand)
1 large and 1 med red potato (diced, ~1 lb)
1 green pepper (diced)
1/2 of an onion (diced)
1/4 tsp red pepper flakes

Saute meat and onions ~3-4 mins in a little olive oil then add in the potato and pepper flakes, cover and cook over low heat ~25 mins until potato is cooked, add in green pepper and cook another minute for crunchy peppers, or add sooner for softer peppers.

Adapted from allrecipes.com

#311 best lentil soup

2 links chorizo (~1/3 lb) (sliced thin)
5 cups chicken stock
1/2 cup dry lentils
1/4 cup barley
1/4 cup bulgur wheat
1/4 cup orzo
1 clove garlic (minced)
1 carrot (diced thin)

Simmer everything together until lentils are cooked (~20-25 mins)

#310 lemon honey marinated tuna steak

1 tuna steak
1 tbsp frozen lemonade concentrate
1 tbsp honey

Combine everything and let sit on the counter for ~15 mins prior to cooking. Heat skillet until very hot, cook 2-4 mins per side depending on desired doneness

#309 spicy oatmeal cookies

1/2 cup butter at room temperature
1/2 cup brown sugar
2 tbsp white sugar
1 egg
1 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 1/2 cups oats
1/2 cup raisins

Cream butter and sugars together, add egg and vanilla. Beat in flour, baking soda, cinnamon, cloves and salt. Stir in oats and raisins, chill 30 mins and cook at 350 for 10-15 mins

recipes adapted from allrecipes.com

#308 molasses sugar cookies

3/4 cup melted butter
3/4 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt

Melt butter, mix in sugar, molasses and egg. When well blended mix in the rest of the ingredients. Chill for 3+ hrs, then scoop tablespoon size balls onto cookie sheet, bake at 375 for 8-10 mins

recipe adapted from allrecipes.com

#307 pumpkin bread muffins

1 can pumpkin puree
2 eggs
1/4 cup oil
1 cup sugar
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground ginger
pinch ground cloves

Mix wet ingredients (pumpkin, eggs, oil, sugar), then mix in everything else. Scoop into 12 muffin cups and bake ~25 mins until golden brown

recipe adapted from allrecipes.com

#306 spiced eggplant rice

See The art of indian vegetarian cooking, Y. Devi, I followed the recipe exactly.

#305 carrot coconut rice

See The art of indian vegetarian cooking, Y. Devi, I followed the recipe exactly.

#304 'braised' turkey legs

2 turkey legs (~1.5 lbs)
2 large cloves garlic (peeled, kept whole)
1/2 of an onion (diced large)
olive oil
1 bay leaf

Heat oven to 250, meanwhile heat oil in dutch oven, salt/pepper turkey legs and when oil is hot add legs, garlic, bay leaf and onion. Brown for 3-4 mins, turn legs over and brown 3-4 mins longer, stirring garlic and onion around. Then cover tightly (foil and then place cover on dutch oven) and cook in the oven until temp is 180F (~45 mins). Remove, let legs sit while you strain the juices from the pot, pressing onion and garlic through strainer to make the gravy.

#303 beet pasta

1 can beets (keep beet water, drain and cut in long slices)
zest and juice of 1/2 a lemon
handful of chopped fresh cilantro
1 large clove garlic
olive oil
1/4 cup sour cream

penne-style pasta (so the pasta is the same shape as the sliced beets)

Boil pasta. Meanwhile, saute garlic in olive oil until slightly golden, add beets and 1/4 cup of the beet water, simmer 5 mins, stir in lemon juice/zest, cilantro and sour cream and keep over low heat until pasta is done. Cook pasta until aldente (so it absorbs the sour cream sauce), drain and mix with beet mixture. Let sit 2-3 mins to absorb liquid and serve.

adapted from http://www.grouprecipes.com/1691/beet-pasta.html

#302 french onion pasta

3 large shallots (~3/4 lb), peeled and sliced thin
1 large clove garlic (minced)
olive oil (~1 tbsp)
butter (~1/2 tbsp)

1/2 lb pasta

Over low heat saute shallots and garlic for ~20-25 mins until golden brown. Then boil pasta. When pasta is aldente, add ~1/2 cup of the cooking water to the onions (scraping the brown bits off the bottom of the pan) and then drain the pasta. Toss pasta with onions/water mixture. Let sit 2-3 mins so pasta soaks up the water and finishes cooking.

inspired by rachael ray's tv show

#301 crumb cake muffins (taste just like Entanmannes)

5 tbsp butter
3/4 cup sugar
2 eggs
3/4 cup milk
2 cups flour
2 tsp baking powder
1 tsp vanilla

topping
2 tbsp butter
1/2 cup sugar
1 cup jiffy mix
1 tsp cinnamon

Cream butter and sugar, add eggs and milk and mix. Add flour, baking powder and vanilla and mix until smooth. Scoop into silicone muffin cups (this filled 11 cups). In a small food processor blend cold butter, sugar, jiffy and cinnamon and then crumble on top of the muffins. Bake at 350 ~20 mins.

recipe adapted from recipezaar.com

#300 sesame yogurt potatoes

See The art of indian vegetarian cooking, Y. Devi, I followed the recipe exactly.

#299 tomato braised cauliflower

1 head cauliflower (diced small)
canola oil
1/2 tsp mustard seeds
1 tsp cumin seeds
2 jalapeno peppers (minced)
1 inch fresh ginger (minced)
1 tbsp ground coriander
1/2 tsp tumeric
1 tsp salt
1 can diced tomatoes
handful of chopped fresh cilantro

Heat 2-3 tbsp oil in a large dutch oven, add mustard seeds, cumin seeds, jalapeno and ginger and fry until mustard seeds pop. Add cauliflower, tumeric, salt and coriander and stir. Add tomatoes and cover, simmer over low heat ~20-30 mins until cauliflower is cooked to the desired tenderness (longer if you want it to mash up a bit). Serve with cilantro.

recipe adapted from The art of indian vegetarian cooking, Y Devi

#298 molasses cornbread muffins

1.5 cups cornbread mix (or, 1 cup cornmeal, 1/2 cup flour, 2 tsp baking powder)
1 egg
1 cup milk
1/4 cup molassas
1/4 cup sugar
1/2 tsp baking soda
1 tbsp butter, melted

Mix everything together, scoop into silicon muffin cups and bake ~20 mins at 350

recipe from recipezaar.com

#297 curry popcorn

3 tbsp unpopped popcorn
1 tbsp olive oil
1 tbsp butter
1 tsp curry powder

Heat oil and butter in pan over medium heat, add curry powder and popcorn and pop.

#296 kielbasa w/ pasta

1/2 lb kielbasa (sliced 1/2 in thick)
1 can diced tomatoes
1 can white/navy beans
1/2 of an onion (diced)
2 large cloves garlic (minced)
1/2 lb pasta

Cook pasta, meanwhile brown onions in olive oil 3-4 mins, add garlic and saute another minute. Add kielbasa, tomatoes and beans and simmer ~10 mins until pasta is done, drain pasta and toss together. Let sit a few minutes before serving so pasta absorbs the juices.

#295 garlic & onion crackers

1/2 tsp garlic powder
1/2 tsp onion powder
1 cup flour (1/2 white, 1/2 white whole wheat)
2 tbsp cold butter
1/4 cup cold water

In a food processor add powders, flour and cold butter, pulse until combined. Add water little by little until it forms a dough. Roll out thin, transfer to greased baking sheet and prick all over with a fork, bake ~10 mins at 400

recipe adapted from recipezaar

#294 liver pate

1/4 lb cooked liver
1/2 of a large onion (sauted until dark brown and soft)
1 hard boiled egg
salt/pepper


Puree it all in a food processor (salt/pepper to taste) and let sit in fridge at least an hour.


recipe adapted from recipezaar

#293 hard boiled egg

1 egg
water

Cover egg with enough water to have 1 inch on top of the egg. Bring to a boil, remove from heat, cover and let sit 15 mins. drain, run until cold water to cool and peel

#292 brownies

these didn't come out great, so i'm not posting the recipe.

#291 liver & onions

1 lb beef liver
flour
salt/pepper
1 large yellow onion (sliced medium)
1 tbsp butter
olive oil
splash white wine (~1 tbsp)

Add 1/2 tbsp butter and 1/2 tbsp olive oil to a pan, heat and add onions. Saute over medium heat until carmelized & brown ~10-15 mins then add white wine and scrap off the bits on the bottom of the pan. In a cast iron skillet melt remaining butter and enough olive oil to coat bottom of pan. Rinse liver, dry with paper towels and dip in flour (mix a pinch salt/pepper with flour). Fry in the oil/butter ~3 mins each side, turn off heat, cover with tin foil and let sit 1-3 mins to cook through. Serve with onions.

#290 basil potatoes

1 large yukon gold potato (cubed large)
handful fresh basil
1 tsp butter
salt/pepper

Boil potato, drain, throw in basil (rip into small pieces) and butter, toss and serve.

#289 fried rice

1 egg
1/4 of an onion (diced)
1 large carrot (shredded)
2/3 cup white rice (dry-but cook it)
2 frozen chicken tenderloins (boiled/shredded)
1 tbsp butter
3/4 of a yellow pepper
tamari sauce

After cooking chicken and rice, set aside in a bowl. Scramble and cook egg in 1/4 tbsp of butter, remove from pan and set aside. Saute onion, carrot and pepper ~5 mins, until soft. Add rice, chicken and egg and stir, add a few tbsp tamari sauce and stir until rice is all the same color.

#288 pasta with sardines

1 can sardines in oil
1/4 of an onion (diced)
4 large garlic cloves (minced)
1/2 cup bread crumbs
1/2 tsp red pepper flakes
salt/pepper
olive oil

1/2 lb linguine pasta

Cook pasta, meanwhile, saute onion in 3 tbsp olive oil 3-4 mins, add garlic and cook until garlic begins to golden ~2-4 mins. Add bread crumbs and stir, add more olive oil if needed, to make it crumbly (no excess oil in bottom) and cook until mixture is golden brown. Put in a separate bowl and put aside. Add 1 tbsp oil to pan and add sardines, salt/pepper and red pepper flakes. Saute, breaking up the sardines, 3-4 mins. Drain pasta, mix sardines with pasta then mix in the breadcrumb mixture.

This was delicious!! Not fishy at all.

Recipe adapted from recipezaar.com

#287 pecan honey teacakes

6 tbsp sugar
1/3 cup flour
1.5 tsp baking powder
1/3 cup pecans (ground)
2 eggs
5 tbsp butter
3 tbsp honey
pinch salt

Mix together sugar, flour, baking powder, pecans and salt, add eggs and mix well, melt honey and butter in a sauce pan and stir into batter. Spoon into muffin cups and bake ~20 mins at 350 until golden brown

#286 green curry chicken soup

1 cup chicken stock
1/2 cup water
1 can coconut milk
handful cilantro (with stems)
1 large shallot

3 large white button mushrooms (diced)
2 italian peppers (red and yellow) (diced)
1/2 cup cooked chicken
2 tsp green curry paste
2 tbsp fish oil
1 tsp sugar
handful finely minced cilantro
juice of 1/2 a lime

Saute shallot until translucent, add stock, water, coconut milk and cilantro stems/leaves and simmer ~10 mins. Strain, then add mushrooms, peppers and chicken and simmer until mushrooms are cooked ~5 mins. Stir in curry paste, fish oil and sugar. Add lime juice and cilantro and serve.

#285 pomagranate mint sparkling drink

1 bottle pomagranate juice
1 liter sparkling mint water

Mix together and serve.

#284 world's best scones (yum!)

1 and 3/4 cup flour
4 tsp baking powder
1/4 cup white sugar
5 tbsp butter
pinch salt
1/2 cup milk
1/4 cup sour cream

1 egg
splash milk

Mix flour, baking powder, salt and sugar together, cut in butter using pastry cutter, until butter is the size of a pea. Mix in milk and sour cream, by hand, until mixture just comes together. Form into 8 balls, place on baking sheet and flatten slightly, brush with egg/milk mixture, let sit ~10 mins and then bake at 400 until golden, ~15 mins

recipe from allrecipes.com

#283 apple baked french toast

4 thick slices day old bread, cut in cubes
1 granny smith apple, cored and diced
2 eggs
1 cup milk
1 tsp cinnamon
1/4 cup brown sugar

Mix eggs and milk together in separate bowl, add bread, apple, cinnamon and sugar together in baking pan and mix well. Pour egg mixture over top. Refridgerate overnight and bake at 350 for ~30 mins.

(this recipe wasn't very good), from recipezaar.com

#282 day before oven baked pecan french toast

4 thick cut slices day old bread
2 eggs
1 cup milk

2 tbsp butter
2 tbsp brown sugar
2 tbsp maple syrup
1/4 cup pecans

Mix eggs and milk together, dip in bread slices and place in baking pan, refridgerate overnight. The next morning melt the butter and combine it with the sugar, syrup and pecans, pour over top of bread and bake at 350 ~30 mins.

recipe from allrecipes

#281 chocolate pudding made w/ cornstarch

1/4 cup sugar
3 tbsp cocoa powder
1/4 cup cornstarch
pinch salt
2 and 3/4 cups milk
1 tbsp butter

Mix together sugar, cocoa powder and cornstarch in a sauce pan, add milk and salt. Mix well and then heat, while constantly stirring, ~5 mins until mixture boils and thickens to a pudding consistency. Serve warm or cool in the fridge.

recipe from allrecipes.com

#280 honey hazelnut teacakes (yum!)

6 tbsp sugar
1/3 cup flour
pinch of salt
1.5 tsp baking powder
2 eggs
1/3 cup hazelnuts
5 tbsp butter
3 tbsp honey

Finely chop hazelnuts in a food processor then mix with flour, sugar and baking powder. Mix in the eggs, then, in a sauce pan heat butter and honey until butter melts and add to the mixture. The mixture is very thin. Pour into silicone muffin cups and bake at 350 ~20-25 mins, until dark and golden brown.

recipes from http://chocolateandzucchini.com/archives/2003/10/honey_hazelnut_cake.php

#279 miso lentil chicken soup

3 cups chicken stock
1 tbsp miso
few shakes worchester sauce
1/4 cup lentils
1 carrot (diced)
1/3 cup cooked chicken
1/2 can baby corn
1/4 of an onion (diced)

Combine all ingredients and cook until lentils are done ~20 mins.

#278 carmel dumplings with apple

sauce:
1 tbsp butter
1/2 cup sugar
1 cup water

dumplings:
1/2 cup flour
1/4 cup white sugar
1/2 tsp baking powder
pinch salt

1 apple (cored, sliced)

In a 8x8 in pan, melt butter, sugar and water on a burner on the stove, boil for 10 seconds and remove from heat (sauce will be very thin, but will thicken upon baking). Mix together dumpling ingredients and spoon on top of sauce. Add apples to the pan and bake at 350 ~25 mins, until dumplings are cooked and sauce has thickened.

recipe adapted from recipeezaar.com

#277 squash sauce for pasta

1 delicata squash (1 lb squash)
1 package silken tofu
1/4 tsp cinnamon
1/4 tsp garam masala
1 apple (peeled)

Peel, de-seed and dice squash, toss with oil and roast at 375 for ~20 mins until squash is tender. Let cool, add squash, apple and tofu to the blender and blend until smooth. Stir in cinnamon and garam masala. Makes enough sauce for 1/2 lb of pasta (half of a package of pasta)

#276 chicken teriyaki

2 frozen chicken tenderloins (defrosted, diced)
2 tbsp teriyaki sauce
1/2 a can of baby corn
1/4 of an onion (diced)
1 clove garlic (minced)
1 can bamboo shoots
corn cut off of one cob
1/2 a red pepper (diced)

Marinate chicken in teriyake sauce ~10 mins, then saute onion ~2-3 mins, add garlic, cook until fragrant, add chicken and saute until just cooked ~5-10 mins, add corn and bamboo and more teriyaki sauce if needed.

#275 lemon basil barley with almond

1/2 cup barley
1 cup water
handful fresh basil
juice of 1/2 a lemon
handful of almonds (diced)

Boil barley in water until cooked ~20 mins. Add basil, lemon juice and almonds and mix well.

#274 pb & j pancakes

makes 1 medium size pancake (great for a quick snack if you have no bread)

~1/4 cup jiffy mix
~1 tbsp milk
peanut butter
jelly

Mix well, adding enough milk to make it pancake-like batter. Cook in a pan and the then spread peanut butter and jelly on top.

#273 soy sesame seed seared tuna steak

~3 tbsp soy sauce
~2 tsp mirin
~1 tsp honey
few shakes toasted sesame oil
sesame seeds
~2 tsp rice vinegar
1 tuna steak

Combine soy sauce, mirin, honey and oil in a bowl, mix well, separate in 2 bowls. Add rice vinegar to one bowl and set aside as dipping sauce. Dip raw tuna in other sauce, press sesame seeds onto surface and cook ~1 min on each side on a very hot cast iron pan.

recipe adapted from allrecipes.com

#272 lemon basil rice

1/4 cup rice
1/2 cup water
zest and juice of half a large lemon
handful of fresh basil
1 tsp butter

Simmer rice, water and lemon juice/zest until rice is cooked ~15 mins, stir in basil and butter

#271 coconut curry lentils

1 cup lentils
~1.5 cups chicken stock
1/2 can coconut milk
1/4 cup finely shredded coconut
1 tsp ground corriander
1 tsp curry powder
1/4 of a large onion (diced)
2 garlic cloves (minced)

Saute onion 1-2 mins, add garlic and cook until fragrant, ~30 sec, add chicken stock, coconut milk, shredded coconut, corriander, curry powder and bring to a simmer. Add lentils and simmer until tender ~20 mins. Serve over carrot rice (see recipe #218).

#270 thai green curry noodles

1/3 of a package of egg noodles
2 frozen chicken tenderloins
1 carrot (diced)
1/2 of a large onion (diced)
1/2 can of baby corn
1 can bamboo shoots
1/2 a can of coconut milk
1 tbsp green curry paste
2 tbsp fish oil

Boil noodles to aldente (so they later soak up the coconut milk). Boil chicken tenderloins until cooked through and then shred with a fork. Meanwhile saute onion a few minutes, add corn, carrot, bamboo, curry paste, fish sauce, saute 2-3 mins, add coconut milk and bring to a simmer. Add drained noodles and chicken, mix well, simmer, turn of heat and let sit a few minutes so noodles soak in remaining milk.

#269 apple bread

3 cups flour (1/2 white, 1/2 white whole wheat)
1 tsp baking soda
1/2 tsp baking powder
1 cup sugar
2 tsp cinnamon
2 granny smith apples (peeled, chopped)
1/2 cup oil
3/4 cup milk
2 eggs
1/4 cup pecans

Mix flour, baking soda, baking powder, cinnamon and sugar in bowl, add eggs, oil and milk and mix well, adding more milk if neccessary. Mix in apples and nuts and spread 3/4 of batter into 4x8 in greased bread pan, the remaining into 6 muffin tins. Bake muffins ~20 mins, bread ~40 mins at 350

recipe adapted from allrecipes.com

#268 oatmeal sugar pie topping

1/2 cup oatmeal
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter

Mix oatmeal, flour and sugar together and cut in butter. Spread over top the filled pie

recipe from recipezaar.com

#267 apple pie filling

3.5 large granny smith apples (peeled, cored, sliced thin)
1/2 cup butter
3 tbsp flour
1/4 cup water
1/2 cup white sugar
1/4 cup plus 1 tbsp brown sugar

Melt butter in a saucepan, stir in flour then add water and sugars, bring to a simmer and simmer a few minutes. Add apples to the pie pan and pour sauce over. Top with your favorite pie crust recipe and bake at 425 for 15 mins and 350 for an additional ~40 mins (until a butter knife easily cuts through pie)

recipe from allrecipes.com

#266 no roll pie crust

(only makes the bottom crust)
1. 5 cups flour (I used 1/2 white, 1/2 white whole wheat)
1/2 cup oil
2 tbsp cold milk
1 tsp salt
2 tsbp sugar

Mix flours, salt and sugar in the bottom of a pie pan, mix together oil and milk, pour over flours and mix until flour is just moistened and press into pan. Prick with a fork and bake at 425 for ~12-15 mins

recipe from recipezaar.com

#265 lemon rose cheese spread

4 oz cream cheese
1 tbsp frozen lemon juice concentrate
1/2 cup confectionary sugar
~2 tsp dried rose petals

Mix it all together and serve.

adapted from recipezaar.com

#264 apple chese spread

4 oz cream cheese
1/2 cup shredded sharp cheddar cheese
1/2 granny smith apple (finely grated over the bowl to save juices)
lemon juice

Mix everything together, add a tsp or so of lemon juice over grated apple so it doesn't brown.

adapted from allrecipes.com

#263 chorizo soup

3 cups chicken stock
1/4 lb dried spanish chorizo (cut in half and diced)
1 potato (diced)
~1/4 cup lentils
1 carrot (diced thin)


Add everything together in a pot and simmer ~20 mins until lentils and potato are cooked

#262 pumpkin, apple, chicken shepards pie

1 small pie pumpkin (~1.5 lbs), seeded, skinned and diced
1/4 of an onion (diced)
2 apple cinnamon/nutmeg chicken sausages (~1/2 lb)
2 potatoes (diced)
sour cream
butter
salt/pepper
cinnamon
nutmeg

Saute onion in olive oil 2-3 mins, add pumpkin and saute until tender ~5-7 mins. Remove sausages from casing and add to pan. Saute until chicken is cooked. Meanwhile boil potatoes until tender, and then mash in potato ricer. Add sour cream, butter, salt/pepper, 2 pinches of cinnamon and 1 pinch nutmeg to pototoes. Once chicken is cooked place mixture in loaf pan, top with mashed potatoes. Can refrigerate for later, or bake in oven ~10 mins to brown the top.

#261 carmel coconut bars

base
1/2 cup brown sugar
2/3 cup finely shredded coconut
2/3 cup flour
3/4 tsp baking powder
6 tbsp melted butter
1 egg

topping
2 tbsp butter
2 tbsp honey
1 can (394 grams) sweetened condensed milk

1/2 cup (or more) chocolate chips

Combine base ingredients and spread in the bottom of a greased pan. Bake at 350 ~12 mins until set and brown, remove and let cool ~10 mins while making topping. Melt butter, honey and milk in a sauce pan and cook, stirring, for ~10 mins until thickened. Pour on top of base and cook another 10 mins until the outer edge of topping is brown. Sprinkle on chocolate chips and let cool completely before cutting.

recipe (with pictures) adapted from http://www.exclusivelyfood.com.au/2006/07/chocolate-caramel-slice-recipe.html

#260 lamb bolognese

1/2 lb ground lamb
1/2 of a large onion (diced)
2 cloves of garlic (minced)
1 carrot (sliced thin)
1 small yellow squash (jullienne)
2-3 tbsp red wine
2 tbsp worcheshire sauce
1 tbsp tomato paste
1 tsp fresh rosemerry and oregano
~1 tsp salt
few shakes of red pepper flakes
~3/4 of a 14 oz can of tomato sauce
1/2 lb pasta

Saute onion in olive oil 2-3 mins, add garlic and heat until fragrant. Add lamb and crumble/stir, add carrot and squash, cook until lamb is no longer pink. Add worcheshire, tomato paste, wine, rosemerry, oregano, red pepper flakes and sauce. Add salt to taste. Simmer ~10 mins. Boil water/cook pasta and serve.

#259 honey peanut butter popcorn

3 tbsp unpopped popcorn
~3 large spoonfuls honey
~2 large spoonfuls peanut butter

Pop corn without butter/oil in a pan or in a bag in the microwave. Heat honey and peanut butter until smooth (be careful not to burn peanut butter), add more honey/butter to make a thick but not-too-thick sauce, pour over popped corn and mix throughly. As it cools the mixture will harden but you can also bake in an oven 10 mins.

adapted from recipezaar

#258 succotash

1 pint lima beans (shucked)
1 large ear of corn (cut kernels off the cob)
1.5 tbsp butter
salt&pepper

Saute lima beans 4-5 mins in butter, add corn and saute ~5 more minutes. Add salt and pepper to taste

#257 drunken noodles

2 frozen chickent tenders
1/2 of a red pepper (sliced thin)
1 can baby corn
5 tbsp tamari sauce
2 tbsp fish sauce
2 handfuls fresh basil
2 tbsp canola oil
1/3 of a bag of egg noodles
2 large garlic cloves (minced)
1 thai chili (use 3-4 next time, this wasn't spicy at all)

Boil egg noodles, drain and set aside. Simmer chicken until cooked through, drain and shred with 2 forks. Add garlic and chili and saute 30 sec. Add tamari and fish sauce, add chicken and baby corn and saute a min. Add egg nooles and stir to coat/reheat. Add red pepper and stir in basil.

adapted from epicurious

#256 rum molten chocolate cakes

see recipe #256, add 4 tbsp rum to the whole batch, or 2 tbsp for half batch. Bake an extra minute or so

#255 molten chocolate cupcakes

8 oz dark chocolate (70% dark)
1/2 cup sugar
5 eggs
1 cup butter
4 tsp flour

Melt chocolate and butter in microwave and mix until completely blended. Meanwhile, with a hand mixer, mix eggs and sugar until sugar dissolves (~2 mins). Add eggs to chocolate mixture and blend. Add flour, pour into cupcake molds. Bake ~5-6 mins until cakes just puff (10 mins is too long).

recipe from allrecipes

#254 cherry almond muffins

1 cup white flour
1 cup white wheat flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
4 tbsp butter (melted)
1 egg
~1/2 cup almonds
~1/2 cup frozen cherries (quartered)

Mix dry ingredients, add wet ingredients, mix well and add almonds and cherries. Bake at 350 ~20 mins.

#253 chorizo & white bean pasta

4 oz chorizo (the dried spanish kind) (diced small)
1/4 of an onion (diced)
2 large garlic cloves (minced)
1 tbsp butter
1/2 lb capanelli pasta (very thin-like angel hair)
3 cups chicken stock
1 can white beans (drained)
1/2 cup chopped almonds

Saute onion 2-3 mins in a bit of oil, add garlic and heat until fragrant. Add butter and melt, add pasta (break into 2 inch long pieces) and saute in butter 3-4 mins to toast. Add chicken stock, chorizo and beans and simmer/boil until all liquid is absorbed. Stir in almonds and serve

adapted from epicurious.com

#252 lamb stuffed eggplant

1/3 lb ground lamb
handful cilantro (chopped)
1/4 of a large onion (diced)
1 clove garlic (minced)
1/2 of a red pepper (diced)
1 egg
2 baby eggplant
~1/4 cup bread crumbs

Scoop insides out of eggplant. Cook eggplant shells in water ~2 mins, remove, drain and place in baking pan (coat bottom of pan with oil). Chop eggplant inners and add with onion to a saute pan. Saute 2-3 mins, add garlic, lamb and saute everything until lamb is just cooked through, add pepper, cilantro, bread crumbs and egg, mix well and scoop into eggplant shells. Bake in oven ~20 mins until brown.

#251 cilantro rice

1/2 cup rice
1 cup water
big handful fresh cilantro (chopped)
1/2 tbsp butter

Cook rice and when finished add cilantro and butter

#250 subji

1/2 inch ginger (minced)
1 tsp cumin seeds
1/2 tsp mustard seeds
3 med potatoes (diced small)
1 head cauliflower (diced small)
2 tsp ground coriander
1 tsp garam masala
1/2 tsp ground tumeric
3 tbsp fresh cilantro
1 tsp salt
2 med tomatoes (diced)
4 tbsp canola oil

Heat canola oil until hot, add ginger, cumin seeds and mustard seeds and fry until mustard pops (~5 mins total). Add cauliflower and potato and cook ~5 mins, add remaining ingredients (only half of the cilantro) and mix together. Cook ~45 mins on very low heat. Add remaining cilantro and eat with poori

Thanks Nikki-see her site for pictures and more detailed explanation http://frontierdreams.blogspot.com/2008/09/much-requested-subji-and-poori-recipe.html

#249 poori

1/2 cup white flour
1/2 cup white wheat flour
1 tbsp oil
1/4 tsp salt
~1/2 cup warm water

Mix flours, salt and oil together, add enough water to knead into a dough, knead a few minutes and let rest 30 mins. Fry in oil, ~2 mins each. (makes 9, can double recipe)

#248 sun dried tomato sauce

~10 sun dried tomatoes
handful basil
1 container silken tofu

Reconstitute tomatoes in 1-2 tbsp boiling water until skins are soft ~5 mins. Add tomatoes, basil and tofu to blender and blend until smooth. Serve over pan-grilled bluefish and rice (or pasta)

#247 turnip mashed potatoes

1 med turnip (diced)
3 small potatoes (diced)
(about 2/3 potato, 1/3 turnip)
2 tsp butter
2 tbsp sour cream

Boil turnip and potato in water until soft ~15 mins, mash in potato ricer, add butter and cream and mix together

#246 maitake & pom pom mushrooms

4 oz maitake mushrooms (chopped big)
4 oz pom pom mushrooms (chopped big)
1 clove garlic (minced)
2 tsp sour cream

Heat olive oil in pan and add garlic, heat until fragrant and add mushrooms. Saute ~5 mins, stir in cream and serve.

#245 molasses, oatmeal, choc chip muffins

1 cup oatmeal
1 cup flour
3 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1 egg
1/4 cup molasses
3/4 cup choc chips
1/2 cup walnuts
2/3 cup milk

Mix together oats, flour, baking powder, salt and sugar and then add egg, molasses and milk and blend. Mixture was fairly thin for muffin mix so let sit ~5 mins so oats can soak up some milk. Add walnuts and chocolate and bake in muffin tins ~20 mins at 350

adapted from recipezaar

#244 sundried dehydrated tomatoes

dozen or so plum tomatoes

Cut tomatoes lengthwise and open like a book. Remove seeds (if desired) and place in food dehydrater until pulp is dry and tomatoes are soft and leathery (not brittle and dried out) (about 24 hrs in dehydrator)

#243 chorizo lentil soup

~10 inches dried spanish chorizo (slice thin)
3 cups chicken stock
1/2 cup lentils
salt

Combine everything and simmer until lentils are done. Add salt to taste and more water as needed to reach desired consistency

#242 honey popcorn

3 tbsp unpopped popcorn
1/4 cup honey
1.5 tbsp butter

Pop poppcorn with no butter/oil. Heat honey and butter to combine and pour over popped popcorn, mix well and bake at 350 ~10 mins, let cool ~5 mins before eating

recipe adapted from recipezaar

#241 sun dried tomato & spinach pasta

~10 sun dried tomatoes
~1/3 lb spinach
2 cloves garlic (minced)
1 cup chicken stock
2 strips bacon
parmasean cheese
1/2 lb pasta

Boil chicken stock, take off heat and add tomatoes and let steep ~15 mins. Meanwhile, boil water and cook pasta. Cook bacon in a saucepan, remove when crispy and add garlic to the rendered fat, saute ~30 secs and add spinach to wilt. Remove tomatoes from stock, chop and add to the spinach mixture with stock. When pasta is done (cook it aldente so it absorbs the chicken stock), add it to the sauce pan and let sit ~5 mins so stock absorbs. Serve with cheese and bacon.

adapted from recipezaar

#240 quick chicken pot pie

2 frozen chicken tenders
1 carrot (sliced thin)
1/4 of an onion (diced)
1/4 cup plus 3 tbsp chicken stock
salt/pepper
2 tbsp milk
1 tbsp plus 1 tsp flour
1 tbsp butter

topping:
1/2 cup jiffy mix
~2 tbsp milk

Boil chicken and carrot in water until chicken is cooked (about the time to do everything else ~10 mins), meanwhile saute onion in butter until translucent, then add flour, salt and pepper and stir ~30 mins, add milk/stock and simmer until thickened ~2 mins, take off heat. Mix jiffy and milk knead into a ball, press out to the size of the baking pan (4x8 in jelly roll type pan). Remove chicken from water and shred with 2 forks, place in bottom of pan, add carrots and then pour over the thickened sauce. Top with the jiffy-roll mixture and bake ~15 mins at 425 until top is brown.

adapted from recipezaar

#239 chicken salad

2 chicken tenders, cooked and diced
3/4 of a cucumber (diced)
~1/4 cup cherry tomatoes (diced)
~1/4 cup walnuts (chopped)
1.5 banana peppers (diced)
handfull of fresh basil, minced
few tbsp mayonaise

Mix everything together and serve on crusty bread

#238 quick garden salad

cucumber (chopped)
cherry tomatoes (chopped)
banana peppers (chopped)
any other leftover veggies

Combine and mix with olive oil, apple cidar vinegar, garlic powder, onion powder, fresh basil, salt, pepper and italian seasoning

#237 fried pastrami sandwich

1/4 lb sliced beef pastrami
sour dough bread

Heat slices of pastrami in a frying pan with no oil in a single layer (like your cooking bacon) ~5 mins until the pastrami shrinks and crisps up and serve with good bread and any condiments of your choice

#236 fresh figs, prosciutto & walnuts

fresh figs, halved or quarted
~1/5 lb prosciutto
handful chopped walnuts

Wrap fig and walnut with prosciutto and enjoy

#235 peanut butter & choc. chip muffins

1 cup white flour
1 cup whole wheat white flour
3 tsp baking powder
1/2 cup sugar
4 tbsp butter (melted)
1 egg
1 cup milk
3/4 cup peanut butter
1 cup choc chips

Mix flours, baking powder, sugar and then add butter, egg and milk, stir until just combined and add peanut butter and chips. Bake at 350 ~20 mins

#234 jiffy mix chocolate chip bars

1.25 cups jiffy mix
1/2 cup sugar
1 egg
1/4 cup oil (next time use 2 tbsp)
1 cup chocolate chips

Mix together everything but chips (mixture will be thick), press into a 8x8 inch pan and top with chocolate chips. Bake ~15-20 mins at 325 until golden

recipe adapted from recipezaar

#233 ricotta gnocci with mushroom sauce

3/4 of a recipe of homemade ricotta gnocci (frozen, recipe #210 below)
1/2 lb cremini mushrooms (diced small)
1/4 onion (diced)
1 clove garlic (minced)
3 tbsp sour cream
pinch of cayenne pepper

Boil water, simmer gnocci so it doesn't fall apart, 2 mins past the time it floats to the top. Saute onions, garlic, pepper and mushrooms in some olive oil ~5-7 mins until mushrooms are brown. Stir in sour cream and serve with gnocci.

#232 shirmp w/ panchetta and heirloom tomato

1/3 lb shrimp
1 ripe heirloom tomato (diced)
1/2 strip of thick cut panchetta (diced)
1 tsp butter
1 large clove garlic (smashed, cut into 3-4 large pieces)

Heat butter, panchetta and garlic over low heat until panchetta browns. Remove garlic and panchetta, add shrimp and cook 1 min on first side, flip and add tomato. Heat until shrimp is cooked ~3 mins. Serve with the crispy panchetta/garlic and a crusty roll.

#231 green bean, red pepper, basil and panchetta salad

1/4 lb or so of washed, trimed green beans
1 red pepper, sliced
~1 tbsp fresh basil, chopped
~1 tbsp chopped panchetta
~1/2 tbsp lemon juice

Cook green beans 3-4 mins in boiling water and drain/set aside. Cook panchetta to render fat, remove panchetta, add red pepper and cook 1-2 mins. Combine beans, pepper, panchetta, basil and lemon juice and heat 1-2 mins before serving.

#230 catfish with brown butter & pecans

1 catfish fillet (.5 lb)
handful chopped pecans
1/2 tbsp butter
1 tbsp flour

Heat pan with a little olive oil, rinse fish and pat dry, dip in flour to coat and cook 4-5 mins per side until crispy. Remove from pan and wipe clean, melt butter and add pecans to pan and cook until butter browns, ~1 min. Serve pecans/butter over fish

#229 tomato mousse

2 medium tomatoes (stem top part cut off and cut into quarters)
few shakes of vodka
pinch of salt

Puree in a blender 5 mins and then refridgerate at least 1 hr.

recipe from the washington post

#228 fig & pecan muffins

1 cup white flour
1 cup white wheat flour
1 cup milk
1 egg
4 tbsp butter (melted)
3 tsp baking powder
1/2 tsp salt
1/2 cup sugar
~1/2 cup chopped dried figs
~1/2 chopped pecans
shake or 2 of cinnamon

Mix dry ingredients and add wet ingredients, blend well, batter will be lumpy. Bake at 400 ~20 mins.

#227 pork vindaloo

1 lb pork (cut into big chunks)
1 package vindaloo paste (~3 tbsp I think)
1 tbsp grated/diced fresh ginger
2 tsp mustard seeds (next time use 1)
2 tsp garam masala
1/2 onion (diced)
2 cloves garlic (minced)
rice (to serve)
water

Saute onion and pork in pan until pork is brown on both sides, add in ginger, mustard, garam and garlic and cook 1-2 mins, add vindaloo paste, cook 1-2 mins, cover with enough water to barely cover pork and simmer until pork is tender (30 mins)

adapted from the back of the vindaloo package

#226 peach cobbler

2 large, ripe peaches (~1 lb), cut into wedges
1 tbsp white sugar
1 tbsp brown sugar
few shakes cinnamon
pinch fresh ground nutmeg
1 tsp corn starch

1/2 cup flour
2 tbsp white sugar
2 tbsp brown sugar
1 tsp baking powder
2 tbsp butter (cold)
boiling water

1.5 tbsp white sugar
few shakes cinnamon

Combine first set of ingredients (through corn starch) and place in baking pan and bake ~10 mins at 425, meanwhile combine second set of ingredients, adding butter by hand and crumbling until mixture is like course-meal and then adding enough boiling water to make a paste. Spoon over peaches and then sprinkle with the cinnamon sugar and bake ~30 mins until golden.

adapted from allrecipes.com

#225 rum, basil & cantelope salad

1 small cantelope (diced)
~1 tbsp fresh basil (minced)
1 tsp sugar
~2 tbsp dark rum
juice from 1/2 a lime

Mix together sugar, basil, rum and lime juice and toss with cantelope

#224 white bean hummus

1 can cannelli beans (drained)
1 tbsp peanut butter
juice from 1 lime
pinch of ground cumin
1 tbsp olive oil
1/2 clove garlic

Puree in food processor until smooth, add water or oil to desired consistancy

#223 celeriac and potato mash

1 celeriac root (celery root)
1 yellow potato about the same size as the celeriac root
4 cloves garlic
1 bay leaf

1 tbsp butter
2 heaping tsp sour cream

Peel celeriac root and dice, dice potato and boil with garlic and bay leaf until roots are tender. Drain, remove bay leaf and mash with butter and sour cream

#222 cornish game hen

1 cornish game hen
~1 tbsp koser salt
1 tsp pepper
olive oil
1 lemon wedge
6 cloves garlic
2/3 cup chicken broth

Rinse hen and pat dry, coat with oil and then with salt and pepper. Put lemon wedge in cavity along with 1 garlic clove. Sprinkle remaining garlic cloves around bird in a dutch oven. Place in preheated 450 degree oven and bake 25 mins. Reduce heat to 350 and add chicken broth. Cook until temp of thickest part of thigh is 165.

adapted from epicurious

#221 white whole wheat flour bread

1 cup whey (leftover from making ricotta cheese)
1 tbsp butter
1.5 tsp salt
1 tbsp sugar
1.5 cups white flour
1.5 cups white whole wheat flour
1 tsp dry yeast

Put in bread machine according to instructions and turn machine on!

#220 the best thai recipe

so, i finally have found that my favorite "red curry" is actually masaman curry (which is also red, not yellow as i had thought). this is my crowning acheivement 'cause i used to drink this curry sauce back in grad school

2 tbsp massaman curry
2 tbsp fish oil
juice of 1 lime
handful of fresh parsley (chopped)
3 frozen chicken tenderloins (defrosted and diced)
1/2 onion (diced)
1 red pepper
1 can coconut milk

Saute onion 2-3 mins, add chicken and once brown add in curry paste. Stir until fragrant, add coconut milk, fish oil and pepper and simmer 5-10 mins. Add lime juice and parsley and serve over rice

#219 green tomato pasta

1/2 onion (diced)
2 cloves garlic (minced)
4 med-large green tomatoes
1/2 lb pasta

Boil pasta, saute onion in olive oil 4-5 mins, add garlic and saute 1-2 mins. Add tomatoes and cook ~10 mins and serve over pasta.

(next time add feta)

adapted from allrecipes

#218 fried green tomatoes

3 green tomatoes sliced 1/4 inch thin
1 egg
breadcrumbs
canola oil

Heat 1/4 inch of oil in pan, when hot dip tomato slices in egg and breadcrumbs and fry in oil until golden

#217 carrot white rice

1/2 cup white rice
1/2 cup grated carrot (1 large)
1 cup water

Combine it all and simmer until rice is cooked ~15 mins. Serve with butter.

inspired by Martin Yan's chinese cookbook

#216 cajun swordfish

olive oil
cajun seasoning
swordfish

Coat swordfish with olive oil and sprinkle cajun seasoning on top, cook on a hot skillet ~4 mins a side

recipe from the washington post

#215 lemon blueberry muffins (2)

the below muffins were bitter, so i modified the recipe (this recipe omits lemon juice, the muffins aren't bitter but they aren't very lemony either)

1 cup oats
1 cup flour
1/2 cup sugar
2 tsp baking powder
1 egg
2 tbsp melted butter
1 cup milk
1 cup blueberries

Mix oats, flour, sugar and baking powder together, add egg, butter and milk and mix until well blended. Stir in blueberries and bake muffins ~20 mins at 350

#214 ginger carrots

2 carrots (peeled and sliced)
1 tbsp soy sauce
1 inch piece ginger (peeled, sliced large)
1 tsp toasted sesame oil
1 tbsp rice vinegar

Put it all in a pot and simmer until carrots are desired consistency (3-4 mins for crunchy)

adapted from epicurious

#213 lemon blueberry muffins

1 cup quick cooking oats
1 cup flour
zest and juice of 1 lemon
1 cup blueberries
1 egg
2 tsp baking powder
2 tbsp melted butter
1 cup milk
1/2 cup sugar

Mix together oats, flour, sugar and baking powder. Mix in lemon juice, zest, egg, butter and milk and stir until combined. Mix in blueberries, bake at 350 ~15 mins

recipes from allrecipes.com

#212 italian sausage pasta

1 italian pork sausage link (~1/3 lb)
1 can diced fire roasted tomatoes
2 cloves garlic (minced)
1/2 onion (diced)
spiral pasta

Boil pasta, meanwhile saute onion, garlic and sausage (remove from casing) in olive oil, once sausage is browned add tomatoes and simmer until pasta is done. Mix pasta and sauce and serve

#211 suped up basil pesto

~1 cup basil (all leaves from one bunch from store)
1 large tomato
2 cloves garlic
1/2 tin anchovy fillets in oil (used Vergo brand (greek), but Ciento (italian) used previously was better)
juice of 1 lemon
1 tbsp capers (next time use less, maybe 2 tsp)
1 tbsp olive oil
~1/3 lb curly pasta

In a food processor puree basil, tomato, garlic, anchovy, capers, lemon juice and olive oil. When pasta is done, drain and heat with pureed mixture.

inspired by cooks country

#210 white bean soup

3 slices bacon (diced)
1 can white beans (drained)
1/2 red pepper (diced)
1/2 large onion (diced)
2 cloves garlic (minced)
~3 cups stock

Cook bacon in large soup pan until crispy, remove bacon, keep fat in pan and add onion, garlic and pepper. Saute ~5 mins, add stock and beans and simmer ~5 mins. Puree 3-4 ladle-fulls of soup in blender and add to pot. Serve with bacon.

adapted from cooking light

#209 ricotta gnocci

1 lb ricotta cheese (1 batch of homemade, see recipe #209)

See recipe in Sept/Oct issue of Cooks Illustrated

#208 homemade ricotta cheese

1/2 gallon whole milk
1/2 tsp citric acid
1/2 tsp cheese salt

Mix everything together in non-reactive pot and heat until temp reaches 195F, stirring occasionally to prevent scorching. Turn off heat and let sit 5-10 mins and then remove curds to a cheese cloth and let drain ~1 hr.

Recipe and ingredients from http://www.cheesemaking.com/

It is delicious!

#207 beets & walnut vinegarette

4 small beets (yellow and red)
1/4 cup walnuts
juice of 1 lime
1/2 cup fresh cilantro

Boil beets ~20-30 mins until soft (pierce with fork to check). Remove and run under cold water until easy to handle. Rub off skins with hands and then slice thinly. Roast at 400 for 20 mins (omit this step next time, it was unnecessary). For vinegarette puree walnuts, lime juice, cilantro and olive oil until it reaches the desired consistency and serve over beets.

Served with crusty sour dough bread and Breseola

adapted from Christina's Tuscan Table cook book

#206 sweet and spicy onion

see Cooks Illustrated Sept/Oct 2008 issue

#205 steak tacos

see Cooks Illustrated Sept/Oct 2008 issue

#204 miso marinade skin on trout fillet

1/3 lb trout (one fillet)
1 tbsp red miso
1 tbsp olive oil
1 garlic clove (diced)

Mix miso, oil and garlic in a plastic, sealable bag and add fish, coat fish with marinade and let sit in fridge 20 mins. Heat cast iron pan to hot, add fish, skin side down and cook 3-4 mins. Flip and cook another 1-2 mins. Serve (and eat the skin!)

#203 green beans with lemon vinegarette

1/3 lb green beans
1 lemon
olive oil
salt

Add cut grean beans to boiling water. Once water boils remove and drain, replace in pan and add juice of lemon and olive oil/salt to taste.

#202 zuchinni salad

1 yellow zuchinni
1 green zuchinni
1/2 lemon
olive oil
salt
1/4 of a red pepper (diced)

Slice zuchinni with a potato/carrot peeler into large-width thin slices, mix with red pepper and add juice of 1/2 a lemon. Add a tbsp or so of oil and salt to taste

#201 goo cookies, adapted version

2.5 cups chocolate chips
4 tbsp butter
1 cup hazelnuts (toast and cut in half)
2 1.75 oz toffee bars (cut into large pieces)
4 eggs
1/2 cup plus 2 tbsp whole wheat white flour
1/2 cup brown sugar
3/4 cup white sugar (or all brown sugar but I ran out)
1 tsp baking powder
1/4 tsp salt

Melt chocolate chips and butter in microwave until just warm enough to make a smooth ganach. Let cool to room temp while toasting/chopping hazelnuts. Sift flour, baking powder and salt and put aside. In mixing bowl mix eggs and sugar for 10 mins continuously. Add cooled chocolate chip mixture and beat another 5 mins continuously. Add flour mixture and mix in at slow speed. Fold in toffee and hazelnuts. Spoon onto cookie sheets and let sit 15 mins (these will not spread so you can put them close together). Bake 10 mins. Remove and let sit on the cookie sheets 15 mins. Enjoy!

#200 chicken and chorzo over rice

1 large chicken breast (diced)
1/2 onion (minced)
1 link of hot chorzo pork sausage (1/3 lb)
3/4 of a small red pepper (diced)
2 cloves garlic (minced)
1/2 cup white rice
cajun seasoning

Cook rice, meanwhile saute onion in olive oil 2-3 mins, add sausage (remove from casing and crumble in pan) and garlic and saute until sausage is fully cooked. Toss chicken with 1-2 tsp cajun seasoning and add to pan. Saute until sides are not pink. Add red pepper, another tsp cajun seasoning and 1/2 cup or so of water and bring to a simmer. Simmer until rice is done and serve.

inspired by cooks country magazine

#199 madeline cookies

(you need a special baking pan for these)
1.5 sticks butter, melted and cooled
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs
1 tsp vanilla
2/3 cup sugar
zest from 1 lemon
confectioners sugar for dusting

Set oven racks to the middle/top of oven. Sift flour, baking powder and salt. Zest lemon and have everything ready to go. Beat eggs ~1 min until light and foamy, add vanilla. Gradually add sugar and beat ~5 mins until mixture triples in volume. Fold in sifted flour mixture and then fold in melted butter. Place in madeline cookie tray and bake ~10 mins. When cool remove from pan and dust with sugar.

from epicurious.com

#198 blueberry soup

2 cups frozen blueberries
2 cups water
1 lemon cut into thin slices
1 cinnamon stick
1/4 plus 1-2 tbsp sugar

Put all ingredients in a sauce pan and bring to a simmer, simmer ~15 mins. Strain well and cool to room temp. Refridgerate until serving. Before serving wisk in sour cream to taste.

adapted from the washington post

#197 rasberry spearmint iced tea

1 tsp spearment tea
2 tsp rasberry tea

Boil 2 cups of water, steep tea in water ~15-20 mins, remove leaves and put in large pitcher. Let cool to room temp. Add 3x as much water and chill.

#196 goo cookes

See Christina's Tuskan table, cookbook

#195 peanut butter granola bars

2.5 cups instant oats
~1 cup chopped nuts (pecans, walnuts, almonds)
~1/4 flax seeds
4 tbsp butter
1/4 brown sugar
1/2 cup honey
1/2 cup peanut butter
~1/3 cup chocolate chips

Stir together oats and nuts and bake at 300 for ~15 mins to toast. Meanwhile heat butter, sugar, honey and peanut butter together until dissolved/homogeneous. Grease 8x8 in pan. When oat mixture is toasted stir in peanut butter mixture. Put in greased pan and firmly press into pan. Top with chocolate chips and lightly press into mixture. Bake at 300 for 20 mins. Let cool and cut.

adapted from recipezaar.com

#194 avocado, corn and orzo salad

1 cup orzo
1/2 large avocado
1 corn cob (cut corn off cob)
1 lime (juiced)

Cook orzo, dice avocado, mix together avocado, corn and lime juice. When orzo is finished cooking rinse in cold water to cool and mix into avocado/corn mixture.

#193 poached salmon

see cooks illustrated may/june 2008 issue

#192 eggplant linguini

1 medium eggplant (diced)
2 cloves garlic (minced)
1/2 onion (diced)
1 can diced tomatoes
1/2 lb linguini

Saute onion in olive oil 2-3 mins, add eggplant, garlic and tomatoes and simmer ~30 mins until eggplant dissolves and sauce thickens. Serve over cooked linguini

#191 cherry crostata 2

see #191, substitute 1 stick (1/2 cup) cold butter which was hand mixed into the flour/sugar mixture. MUCH better than using olive oil/melted butter!

#190 cherry crostata

1 cup white flour
3/4 cup whole wheat white flour
1/4 cup sugar
1 egg plus one yolk
1/2 cup butter
pinch salt and baking powder
1/2 tsp vanilla
1/2 tsp lemon extract
~1/2 cup cherry preserves

Mix together (with hands) flour, sugar, baking powder, salt and butter. When well mixed add in egg, egg yolk, vanilla and lemon and mix another few minutes by hand. Set aside 1/3 of dough, spread the rest into the bottom of a pie pan, spread with enough preserves to coat well and then place pieces of remaining dough over the top. Refridgerate 30 mins and then bake at 350 for ~30 mins.

adapted from christina's tuscan table

#189 mexican carnitas

see may/june 2008 issue of cooks illustrated

#188 maple pecan muffins

2 cups flour
1/2 cup oats
2 1/2 tsp baking powder
1 tsp cinnamon
1/4 cup butter melted
1/3 cup sugar
1 egg
1/2 cup milk (plus ~1/4 cup after mixed to thin batter)
1/2 cup maple syrup
1/2 cup chopped pecans

Mix together wet ingredients, stir in dry ingredients and then pecans. Bake at 350 ~20 mins

adapted from cooksrecipes.com

#187 brocolli & panchetta pasta

1/2 lb broccoli (diced small-including stem)
1/10 lb panchetta (diced)
2 cloves garlic
1/2 lb elbow pasta

Boil pasta, meanwhile cook panchetta in pan until crispy, lower heat and add garlic, saute 1-2 mins until brown, remove from pan (keep fat in pan) and add broccoli and 1-2 tbsp water, saute 3-4 mins until broccoli is cooked. Drain pasta and mix it all together. Serve with parmasen cheese.

#186 tabbouleh

1/2 cup bulger
1 cup boiling water
2 cups fresh parsley (chopped, 1 large bunch from the store)
1 tomato (diced)
1 large lemon (juiced)
1/2 tsp salt
1/4 tsp pepper

Add boiling water to bulger and let sit ~30 mins (while you prepare everything else). Mix parsley, tomato, lemon juice, salt and pepper together. Drain bulger and press to extract majority of water and mix with parsley mixture.

adapted from epicurious

#185 swordfish with lemon parsley sauce

1 serving swordfish
1 lemon (zested and juiced)
1 clove garlic (minced)
salt
1/4 cup fresh parsley (chopped)

Mix parsley, lemon zest and juice and garlic together, press onto either side of the fish. Cook in a saute pan over med-low heat with a little olive oil ~4 mins per side.

adapted from epicurious

#184 masaman beef and potato curry

2 tbsp masaman curry
1 can light coconut milk
1/3 lb beef, cut thin
1/3 of a medium onion (diced)
3/4 lb red potato (diced)
2 tbsp fish oil
juice of 1 lime

Cook potato in boiling water ~15 mins until tender, drain and set aside. In separate pan saute onion 2-3 mins, stir in curry and saute 1-2 mins. Add in beef, brown for 2-3 mins, add coconut milk and bring to a simmer. Simmer 2-3 mins, stir in fish oil and lime juice. Stir in or serve over potato.

#183 anchovy pasta

1 can anchovy fillets in oil
1 tbsp butter
2 tbsp oil (omit next time, there was too much!)
4 cloves garlic (minced)
~1/2 lb pasta

Boil pasta, meanwhile over low heat saute butter, anchovy (add oil from can) and garlic until pasta is ready. Anchovies will dissolve into the butter.

This was delicious!! BTW canned anchovies don't smell fishy or taste fishy!

adapted from epicurious.com

#182 rhubarb muffins

1 egg
4 tbsp butter (melted)
1/2 cup sugar
1/3 plus 1/4 cup milk
2 tsp baking powder
1.5 cups flour
1 cup diced rhubarb

Mix egg, butter, sugar and milk together, add flour and baking powder, mix well and stir in rhubarb. Bake at 350 for ~15 mins

adapted from allrecipes.com

#181 fig and oatmeal cookies

1 stick butter
1/4 cup brown sugar
1/8 cup maple syrup
pinch salt
1/2 of a beaten egg
1/4 cup flour
1/4 tsp baking soda
1/2 cup chopped dried figs
1/2 cup quick cooking oats

(I halved the reciped)
Melt butter and cream with brown sugar 1-2 mins, add maple syrup and egg and mix well. Mix in flour and baking soda. Stir in oats and figs, freeze ~10 mins to harden and then bake at 350 ~12 mins.

adapted from recipezaar

#180 fava beans & panchetta

.15 lb panchetta
1 garlic clove (minced)
~1 cup fava beans
2 slices of bread (toasted)

Boil fava beans ~2-3 mins in water, rinse in cold water and shell. Dice panchetta and saute 4-5 mins until almost crisp, add in garlic and cook another 1-2 mins. Add fava beans and stir to heat.

Serve over toast

adapted from epicurious

#179 bulger burgers

1/2 cup bulger
1 cup pinto beans
3/4 cup walnuts
1/4 tsp cayenne pepper
3/4 tsp ground cumin
1/4 cup fresh cilantro
2 cloves garlic
1/2 onion (minced)
1 cup water
1/2 tsp salt
1/4 tsp ground pepper

serve with bread, sliced tomato, lime-mayo (1/4 cup mayo, zest/juice of 1 lime), lettuce

Saute 1/4 of the onion ~5 mins, add bulger and water and simmer until cooked, ~15 mins. Combine with beans, garlic, remaining onion, walnuts, cayenne, pepper, salt, cilantro and cumin and process in food processor until smooth. Stir in cilantro. Form into patties and cook in saute pan until brown on both sides ~10 mins. Serve over bread with tomato and lime mayo

from epicurious.com

#178 scallops & roasted tomatoes

1/4 lb bay scallops (the small ones)
1/4 cup grape tomatoes
1/2 of a red bell pepper (sliced)
2 tbsp rum
2 tbsp lemon juice
1 avocado (diced)
1 mango (diced)

Roast peppers and tomatoes in 400C oven until tomatoes pop. Heat sauce pan, add scallops and cook ~2 mins, stir in rum, lemon and cook another minute or so. Stir in roasted veggies and serve with avocado and mango

adapted from epicurious

#177 suped up leftover rice

1/2 cup leftover white rice
2-3 tbsp diced onion
1/2 tbsp butter
2-3 tsp tamari, to taste

Heat butter and onion in pan 3-4 mins, add rice and tamari and fry until hot.

#176 watermelon salsa

3 cups diced watermelon
1 cup diced honeydew
1 minced jalapeno pepper
1/4 of an onion (diced)
juice of 2 limes and 1 lemon (~1/4 cup)
2 tbsp brown sugar
2 tbsp crystallized ginger

Combine onion with lemon and sugar and let sit a few minutes before combining with everything else.

adapted from epicurious.com

#175 chocolate chocolate chip muffins

2 cups flour
1/2 cup cocoa
2/3 plus 1 tbsp sugar
.5 tsp baking soda
1 tsp baking powder
1 egg
1 1/4 cups milk (added ~2 tbsp more at the end to thin batter)
1 cup (total) chopped almonds/walnuts
1 cup chocolate chips
1/4 tsp salt
1 tsp vanilla

Mix together wet ingredients (milk, egg, vanilla) stir everything but nuts/chips. When blended and the right consistency stir in chips and nuts. Put into muffin tins (~1/4 cup per muffin) and bake at 350 ~25 mins.

adapted from allrecipes.com

#174 kettle corn

1/8 cup unpopped popcorn
1 tbsp olive oil
1 tbsp butter
1 tsp salt
2 tbsp sugar

Heat butter and oil in large pan, when fairly hot add in popcorn (make sure there is enough butter/oil to coat the bottom of the pan). Right before popcorn starts popping (maybe another 3 mins) add in sugar and salt (if you add the sugar too soon it will burn)

#173 vietnamese noodles and grilled steak

1/2 lb spaghetti
3 tbsp apple cidar vinegar
1.5 tbsp tamari
2 large garlic cloves (minced)
4 tsp sugar
1/4 tsp red pepper flakes
1/4 tsp salt
1 tsp worcheshire sauce
1/2 of a red pepper (sliced thin)
1/4 cup chopped fresh cilantro
3/4 lb flank steak

Boil water & cook spaghetti, meanwhile combine vinegar, tamari, garlic, sugar, red pepper, salt and worcheshire sauce and put aside. Cook steak 3-4 mins per side and let rest. When pasta is done toss with vinegar sauce and stir in red pepper and cilantro. Slice steak and serve.

adapted from epicurious

#172 artichoke, chicken and bean pasta

1 can marinated artichokes
1 large chicken breast
1 can white beans
1 lemon
1.5 cups pasta

Cook pasta, meanwhile drain the beans and place in a bowl, add juice/zest of a lemon. Cut artichokes into quarters and add with can juice to a sauce pan, bring to a simmer. Add diced chicken, simmer 5-10 mins. Add beans. When pasta is done combine with chicken mixture and serve.

adapted from epicurious.com

#171 fig almond snacks

figs
almonds

Split/cut the top of the figs and insert an almond, bake at ~350 for 5-10 mins and enjoy (they're good without heating in the oven too)!

#170 peanut butter, miso pasta

2 tsbp peanut butter
2 tbsp miso
1 tbsp tamari sauce
few shakes toasted sesame oil
few shakes mirin
1/2 package pasta

Boil pasta and stir in everything else.

#169 spinach & orzo salad with chicken

1 cup orzo
~10 cups baby spinach
2-3 tbsp balsamic vinegar
1/4 cup feta cheese
1/4 cup almonds (toasted, chopped)
1 chicken breast
1/4 onion (diced)

Boil orzo in water ~8 mins. Cook chicken breast in a pan, meanwhile microwave spinach 2-3 mins until barely wilted, squeeze out water, chop and squeeze out water again, set aside. When orzo is done drain and remove from pan, add oil to pan and saute onion. Add in spinach, orzo and chicken (diced), feta and vinegar (add vinegar according to taste). Stir in almonds and serve.

Adapted from allrecipes.com

#168 asiago cornmeal muffins

1 cup corn muffin mix
1/2 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp sugar
1/4 tsp ground pepper
1/4 tsp cumin
1 cup asiago cheese (grated)
1 egg
2/3 cup water
2 tbsp melted butter

Mix together muffin mix through cheese. Add butter, water and egg and mix until combined. Spoon ~2 tbsp per muffin tin and bake at 375 ~20 mins until golden

adapted from recipezaar.com

#167 turkey soup (2)

~10 cups stock (if dill isn't used in the stock add a few handfuls of chopped fresh dill)
~1.5 cups turkey meat
1/2 cup pasta
1/4 cup corn
1/4 med onion (diced)

Add turkey meat, pasta, corn and onion to stock and simmer until pasta is done

#166 braised turkey stock

2 leftover turkey legs
2 leftover pork chop bones (roasted @450 for 20 mins)
2 corn cobs
1 bunch each of dill and cilantro stems
1/4 onion (diced)
1 carrot (diced)
1 bay leaf
2 tsp salt

The corn cobs, herb stems, turkey legs and pork bones are remains that I froze after using the leaves/meat/kernals so that I have them when I want to make stock.

Add enough water to cover turkey legs, add in everything else. Bring to a simmer and put in a 225 degree oven (so it barely simmers) for ~4 hrs (this way to you don't have to babysit the stock)

#165 mint & pineapple

I wasn't going to post this since it's so easy, however after rave reviews from a few friends I thought I should...

1 pineapple (skinned, cored and chopped)
1/4 cup mint (chopped)

Mix together and let sit in fridge overnight.

#164 black bean hummus

1 can black bean (drained, reserve liquid)
1 clove garlic
2 tbsp black bean water
juice from 1 lemon
1 tbsp peanut butter
1/2 tsp cumin
1/2 tsp salt

Put everything in a food processor and blend until smooth. Add more lemon juice/salt as needed.

#163 calamari thai red curry

1/4 lb calamari (cut into thin rounds)
1/4 lb baby spinach (chopped)
1 can bamboo shoots
handful cilantro (chopped)
1 tbsp red curry paste
1 can light coconut milk
1 tbsp fish oil

white rice

Saute red curry in pan ~1 min, add coconut milk and bring to a simmer. Add bamboo and calamari, turn off heat, stir in spinach, cilantro and fish oil, let sit a minute or so to cook fish. Serve over rice

adapted from epicurious

#162 cheesy orzo

1/4 onion (diced)
2 cloves garlic (minced)
2 cups boiling water
1 cup orzo
~1/2 cup grated asiago cheese

Saute onion in olive oil ~3-4 mins, add garlic and cook until fragrant, add water and when water boils add orzo, cook until all water is absorbed. Stir in cheese.

adapted from foodtv.com (r. ray)

#161 baked donut holes

1 1/3 cups warm milk (95-105 degrees)
2.25 tsp active dry yeast (or 1 packet)
2 tbsp butter (melted)
1/3 plus 1 tbsp sugar
2 eggs
4.75 cups flour (after 4 cups add flour slowly, up to 5 or 5.25 cups depending)
pinch nutmeg
1 tsp salt

2 tbsp butter
2 tbsp milk
sugar/cinnamon/powdered sugar for topping

Place 1/3 cup warm milk in bowl and add yeast, let sit 5 mins. Meanwhile in large mixing bowl combine remaining milk, butter and sugar, mix well, add yeast/milk and mix throughly. Add eggs and flour, alternating, and once mixture is thick enough knead by hand and continue to add flour until dough is supple and not very sticky. Knead dough ~7-10 mins. Place in a oiled bowl, cover and let rise until doubled in size. Punch down, remove from dough and shape into 1 tsp size balls (or roll and cut out donut shapes), place on cookie sheet and let rise again (covered) until doubled in size. Bake at 375 ~8-10 mins.

While baking melt remaining butter, add milk. In three separate baggies add (1) powdered sugar (2) powdered sugar and cinnamon and (3) sugar and cinnamon. When donuts come out of the oven brush with butter/milk mixture and place in one of 3 bags. Shake well, and transfer the balls to a dish. Continue with remaining balls

recipe adapted from 101cookbooks.com

#160 roasted turkey legs (2)

2 large turkey legs
1 tsp baking powder
1 tbsp koser salt
1 tsp pepper

Mix together baking powder, salt and pepper and rub on legs. Let sit in the fridge uncovered ~7 hrs and bake at 375 until internal temp is 180. The rub results in a nice crispy skin!

These were much juicer than the first, but way too much salt!

#159 corn, orzo, spinach & lime salad

2 ears corn (cut off cobb)
1/2 cup grape tomatoes (diced)
1/4 cup fresh cilantro (chopped fine)
juice of 1 lime
1 cup baby spinach (chopped)
2 small portabello mushrooms
1/2 cup orzo

Boil water and cook orzo, meanwhile chop vegetables and put in large bowl. Clean mushrooms and cook in saute pan ~4 mins per side, slice thin and add to bowl, add cooked orzo and lime juice.

#158 lime mousse

1 package soft silken tofu
zest/juice of 1 large lime (2 tbsp juice)
1/8 cup of sugar
3/4 tsp gelatin

Puree tofu in blender until it is a smooth cream. Put in sauce pan and heat, add zest of lime and sugar, heat/simmer until sugar dissolves ~5 mins. Dissolve gelatin in lime juice and stir in tofu. Stir well and put in a container, refridgerate until set.

adapted from epicurious

#157 barley for breakfast

~1.5 cups leftover barley
1/3 cup milk
4 tsp sugar
few shakes of cinnamon
handful of raisens
handful toasted pecans

Heat barley and milk in saucepan, bring to a simmer and let cook until milk is absorbed ~5-10 mins. Midway through add sugar/cinnamon and at the end stir in raisens and pecans.

#156 roasted asparagus & lemon

1/2 pound asparagus
olive oil
1/2 lemon

Toss asparagus with 1 tbsp oil and put in baking dish, roast at 375 ~10 mins until tender. Squeeze juice of one lemon over stalks before serving.

#155 white bean ragu over pasta

This was a surprise hit!! Very tasty!

1 can white beans
1 can diced tomatoes (with basil/garlic spices, but would be fine without)
2 large cloves garlic (minced)
2 shakes of red pepper flakes
1/4 of a medium onion (diced)
1 lemon
1 tsp dried sage
1/2 lb pasta

Boil pasta, meanwhile drain beans and put in bowl. Add juice of 1 lemon to beans and let sit. Meanwhile, saute onion in olive oil 3-4 mins, add garlic, sage and red pepper and saute another 1-2 mins. Stir in tomatoes and bring to a simmer. Add beans, let simmer until pasta is done. Drain pasta, mix with sauce and let cool 1-2 mins to thicken before serving.

adapted from epicurious

#154 sweet and sour cucumbers

1 large english cucumber (the ones wrapped in plastic), sliced thin
1 tbsp koser salt
1/4 cup fresh dill, chopped
~1/4 cup vinegar
2 tsp sugar

Salt cucumber with koser salt and let sit in colandar ~15 mins. Rinse well and pat dry. Mix together dill, vinegar and sugar and stir in cucumbers.

adapted from epicurious.com

#153 dilled soda bread rolls

1.5 cups buttermilk (I substituted 1/4 cup sour cream, 1.25 cups milk, 1 tbsp lemon juice)
1/2 cup fresh diced dill
2 tbsp honey
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder (double acting)
5 tbsp butter (melted)
3 cups flour

Mix together buttermilk substitute, dill, honey and butter. Add flour, baking soda, baking powder and mix well. Add more flour as needed (maybe 2 tbsp more was added). Knead with hands 30 sec until dough comes together. Shape into roll size balls and bake at 375 ~20 mins.

adapted from epicurious.com

#152 garlic shrimp

1/4 lb shrimp, deveined
water w/ 1 tsp salt dissolved therein
1 tbsp olive oil
1 tbsp butter
2 med garlic cloves (minced)
1-2 shakes of red pepper flakes
1/2 bay leaf

Soak shrimp in cold water ~15 mins. Saute garlic, bay leaf and red pepper flakes in olive oil/butter 2-3 mins. Add shrimp and cook until opaque.

#151 pecan barley salad

~1 cup cooked barley
juice of 1 lemon
~1/2 cup chopped fresh dill
~3/4 cup toasted pecans
1 tbsp olive oil

Mix everything together and serve!

Adapted from epicurious.com

#150 rhubarb tea cakes

1.5 cups flour
1.5 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 stick butter (softened)
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
2 cups rhubarb (diced small, about 3 stalks)

Mix together sugar and butter until smooth. Add eggs and blend well. Add dry ingredients and sour cream and mix. Stir in rhubarb. Bake in buttered muffin tins @350 ~30 mins (note: next time use parchment paper lined tins, the bottoms didn't come out of the pan well)

From http://theslowcook.blogspot.com/2008/04/rhubarb-tea-cake.html

#149 ginger tea

black tea
1.5 inch fresh ginger (peeled and sliced in large chunks)

Make black tea according to your tastes. After steeping add ginger and cool in fridge.

#148 rubarbade

1 stalk rubarb (chopped large)
water
sugar

Process rubarb in food processer, over a colander strain/sqeeze out liquid. About 3 tbsp per stalk. Dilute 5 tbsp water per 1 tbsp liquid. Add 2-3 tbsp sugar water (heat sugar in water to dissolve). Chill and serve.

#147 best cocoa brownies

10 tbsp butter
1 cup sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 tsp vanilla extract
2 cold large eggs
1/2 cup all-purpose flour

8 in square pan

Grease pan and heat oven to 325. Over a double boiler combine butter, sugar and cocoa, stir until butter is melted and everything is combined. Remove from heat and stir to cool slightly. Add in vanilla and stir to combine. Add eggs and stir until mixture is shiny and homogeneous. Add in flour and stir until just combined. Bake ~20 mins

adapted from epicurious

#146 orange shrimp salad

1/4 pound shrimp
1 orange
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp fresh minced ginger
1 tsp canola oil
handful chopped walnuts
1 serving of baby spinach

Peel orange with knife and section the pieces from it, place in bowl. Squeeze out any remaining juices from leftover pith sections. Add vinegar, oils and ginger and stir to combine. Wash spinach and toss with dressing. Cook shrimp and stir into salad, garnish with walnuts

adapted from various internet recipes

#145 lemon cookies

1 3/4 cups white flour
1/4 cup cornmeal
1 egg
1 tsp vanilla
1.5 sticks butter (softened)
1/2 cup sugar (1/4 white, 1/4 brown (ran out of white)), use more to mellow lemon, if desired
juice and zest from 2 med lemons
1 tsp baking powder

With mixer, mix together sugar and butter. Add egg, vanilla, lemon zest and juice and mix well. Add flour, cornmeal and baking powder. Chill dough in fridge 30 mins, bake at 375 ~11 mins

adapted from thedailygreen.com and epicurious.com

#144 brown rice with mint & lemon

1/2 cup uncooked brown rice
1 1/4 cups water
1/4 cup fresh chopped mint
juice of 1 lemon

Cook rice according to directions, ~30-40 mins. Stir in lemon juice and mint and serve

adapted from myrecipes.com

#143 pinapple marinated tuna

1/2 cup fresh pineapple, diced, mashed
zest and juice from 1 lime
1 tsp sesame oil
1 serving tuna

Combine marinade in bag and marinade tuna ~20-30 mins at room temp, cook over high heat 3-4 mins per side

adapted from allrecipes.com

#142 mint marinated tuna

1/4 cup chopped fresh mint
zest and juice of 1 lemon
1 clove garlic (minced)
1 serving of tuna

Combine mint, lemon juice and zest and garlic in bag and marinate tuna ~20-30 mins on the counter, cook over high heat 3-4 mins per side

adapted from myrecipes.com

#141 marinated seared tuna

1 tuna steak
2 tbsp teriyaki sauce
1 tbsp tamari sauce
1 tbsp rice vinegar

2 tbsp coconut milk (or, tofu, sour cream, mayo, but none on hand)
a few heaping tsp horseradish to taste

Marinate tuna in teriyaki, tamari and vinegar in a bag on the counter 30 mins. Sear in a hot pan 3ish mins on each side. Mix together coconut milk and horseradish and serve with tuna

adapted from epicurious

#140 mint julep pineapple

a couple cups fresh pineapple (diced)
1/4 cup fresh chopped mint
2-3 tbsp rum (i know, whiskey=julep, but rum is in the cabinet!)
handful mint leaves for garnish

Marinate mint and rum for ~2o mins. Strain and pour rum over pineapple. Garnish with mint leaves.

adapted from epicurious

#139 pineapple muffins

1 cup pureed fresh pineapple
1 cup quick cooking oats
1/2 cup brown rice flour
1/2 cup white flour (basically, 2 cups of flour-type-ingredients)
1 egg
1/2 cup milk
2 1/4 tsp baking powder
1/2 tsp vanilla
1/4 tsp grated ginger
2 tbsp butter

brown sugar/cinnamon for topping

Combine oats, pineapple, egg, milk and vanilla. Mix in remaining dry ingredients. Sprinkle on topping. Bake at 350 for ~20 mins

adapted from various internet recipes

#138 minty orzo with pepperoni-lentils

1/2 cup cooked lentils that taste like pepperoni (see recipe #138)
1/2 cup orzo
2-3 tbsp olive oil
~1/3 cup apple cidar vinegar
1 large garlic clove, minced
~1/4 cup kalamata olives, pitted and chopped
~1/4 cup feta cheese
~1/4 cup diced onion
1/2 cup chopped fresh mint leaves
salt/pepper

Cook orzo according to directions, drain and let cool in bowl, add a tbsp or so of olive oil so it doesn't stick together. Combine vinegar, onions, garlic, olives and ~2 tbsp oil and let sit ~10 mins. Mix lentils with cool orzo, and mix in dressing. Mix in feta and mint.

adapted from allrecipes.com

#137 lentils that taste like pepperoni

~1/2 cup lentils
~1 1/4 cups water
1 tsp liquid smoke
1/4 tsp black pepper
1/4 tsp mustard seeds
1/2 tsp fennel seeds
1/4 tsp red pepper flakes
1/4 tsp anise seed
1/4 tsp garlic powder
salt to taste (~1/2 tsp)

Combine everything and boil until lentils are tender ~25 mins.

recipe adapted from http://www.recipezaar.com/59074

#136 brown sugar pecan bread rolls

3/4 cup + 6 tbsp milk
1 tbsp olive oil
1 tbsp maple syrup
1/4 cup water
4 1/2 tbsp brown sugar
2 tsp cinnamom
3/4 tsp salt
6 tbsp quick cooking oats
3 cups bread flour
2 1/4 tsp yeast
3/4 cup chopped nuts (pecans, hazelnuts, walnuts, almonds, toasted)

Put ingredients in according to breadmaker directions and make the dough. Shape into rolls and let rise another 20 mins, bake at 350 ~20 mins

adapted from http://www.grouprecipes.com/8001/brown-sugar-pecan-bread-bread-machine.html