sweet potato fries

1 large sweet potato (or maybe it's a yam, I dunno)
1-2 tbsp olive oil
1 tsp koser salt (it has bigger salt crystals)
few shakes of freshly crushed pepper

Rinse the sweet potato and scrub lightly (I like it w/skin on), slice into 1/4 inch thick medallions. Toss with the olive oil, salt and pepper and bake at 400 until crisp (turn them once) ~30 mins

oatmeal cinnamon fig almond muffins

1 cup flour
1 cup quick cooking oats
1 cup milk
3 tsp baking powder
1/2 tsp cinnamon
1 egg
4 tbsp butter (melted)
1/3 cup dried figs (chopped)
1/3 cup almonds (chopped)

Combine oats and milk and let sit while chopping the figs/almonds. Then add flour, baking powder, egg, cinnamon and butter to oats and mix well. Add figs and almonds and spoon into muffin cups. Bake at 350 ~20 mins until golden.

cheddar cheese soup

(adapted from swiss cheese soup recipe #355)

3/4 cup stock
3/4 cup water
1/4 cup white wine
1 tbsp butter
1/4 of a large onion (diced small)
2 large cloves garlic (minced)
3 tbsp flour
1/4 cup cheddar cheese

Saute flour in dry pan until it browns, the remove toasted flour to a separate bowl. Meanwhile add butter to sauce pan, add onion and garlic and saute until onion is translucent ~4 mins. Add toasted flour, mix, and add in stock, water and wine. Simmer ~25 mins. Stir in cheese and serve

cheese souffle

this made 4 10oz and 4 4oz souffles
3 tbsp flour
3 tbsp butter
pinch cayanne
1 cup shredded chedder cheese
1 cup milk
4 eggs (separate yolks and whites)

Grease the ramekins and set aside. Preheat oven to 350. Whip the egg whites until stiff peaks form and set aside. Melt butter in a sauce pan over low heat, wisk in flour, when smooth gradually add milk and and let bubble 1-2 mins until thickened. Stir in cheese until melted and remove from heat. Add a little of the mixture to the egg yolks and then add the egg mixture into the cheese/milk mixture. Mix well and then fold in the egg whites. Pour into the ramekins and bake 20 mins. Remove and serve immediately.

note-the big and small ramekins all cooked evenly, so no need to change cooking time for different sizes.

recipe adapted from allrecipes.com

lamb loin

1 lamb loin (this was ~2 inches thick, had a bone but not the handle, kinda like a T-bone steak, but a lot smaller)
salt/pepper/olive oil
dab of butter

Preheat oven to 350. Heat a cast iron skillet really hot, let lamb come to room temp (~45 mins on the counter), coat with oil, salt and pepper. Sear top, bottom and each side ~2 mins each end. Place a dab of butter on top and place in the oven.

I cooked it about 12 mins but turns out my thermometer skills suck and it was ~160F. Next time probably ~5 mins to get a temp of ~130F.

Subji was an excellent side dish (see best of dinner recipes)