#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