Angela’s Lemon Rice

- 3 cups jasmine rice (6c cooked)

- 1T turmeric

- 1 lemon, to juice

- 2T Cooking oil

- 1/2 tsp brown mustard seeds

- 2 pods cardamom

- 1 stick cinnamon

- 6 cashews, chopped, optional

1. Cook rice according to directions

2. While rice is cooking, mix in a bowl: turmeric, juice from 1 lemon; set aside

3. Sauté til fragrant: 2T oil, mustard seeds, cardamom pods, cinnamon stick

- add 6 cashews if you have them 

4. Spread hot rice on a platter, season with salt and pepper

5. Pour lemon juice and sauté mix over rice, and combine all, and serve immediately 

~Submitted by Angela ● serves: # ● prep time: # min ● total time: # min 

crock pot tuscany peasant soup

ingredients

4 Italian Sausages, mild

1 celery stalk, diced

3 zucchini, medium, thinly sliced

1 small onion, chopped

3 cups beef stock

1 (8 oz) can tomato paste

2 teaspoons fresh basil, chopped (or 1/2 teaspoon dry basil)

Salt and pepper, to taste

Parmesan, grated or Romano

1. Slice sausages 1/2 inch thick. In a large saucepan, brown sausages. (if using turkey, spray pan first with vegetable spray.) Pour off any fat. 

2. Add celery, zucchini, and onion. Sauté 2 minutes, stirring. 

3. Put stock, tomato sauce, and basil into crock pot and mix. Add sausage and vegetable mixture. 

4. Cover and cook on low for 3.5-4.5 hours.

5. Add salt and pepper to taste.

6. Ladle into bowls and garnish with grated cheese. Serve this hearty soup with garlic-buttered toasted French bread.

~Submitted by Kristina Edwards ● serves: 6 ● prep time: 20 min ● total time: 4-5 hours 

NOTES
* Italian sausages made of turkey meat can be substituted, and make this a perfect low fat meal. Whole family and kids like it. I think it is company worthy on a cold night when you want to warm up with a warm bread and small salad; this is YUMMY! Even better the second night, after the flavors infuse!

* Kjirsten sautés  veggies longer, to reduce crock pot time. Also, I add a can 15oz can of diced Italian style tomatoes, a 15oz tomato sauce, and increase to two celery stalks. 

butterscotch icing

1/2 c butter (not margarine), melted
1 c brown sugar - firmly packed
1/4 c whole milk
Powdered sugar – start with 2 cups
Vanilla – ¼ tsp

Bring butter and brown sugar to a boil over low heat and boil for one minute. Remove from heat and let cool slightly. Add milk. Put back on low heat and bring to boil for 1 minute. Remove from heat and add vanilla and powdered sugar. Beat to consistency.

Pretty much the moral of the story is you can keep adding powdered sugar and milk until you have as much frosting as you want, the consistency that you want. If it's not thick enough, add more powdered sugar. Too thick, add more milk. If you want an inch of frosting above the cake, just keep adding both milk and powdered sugar. Not an exact science.

~Submitted by Joan S. serves: # ● prep time: # min ● total time: # min source: LINK

sarah's chicken enchiladas

Rotisserie chicken, 1 whole, cut up or shredded

Shredded cheese, 2-4 cups depending on how much cheese you like (I use a mix of Mexican mix and sharp cheddar)

4 oz. Cream cheese 

Green chile, 1 (28 oz.) can or 2 (15 oz.) cans

Diced chilies, 1 (6 oz.) can

Corn, 1 (15 oz.) can

Sliced black olives, 1 (15 oz.) can

8-10 Tortillas

1. Mix chicken, 1/2 green chile, chopped chilies, corn and cream cheese in large sauce pan until warm.  
2. Place tortillas in sprayed casserole dish, and scoop mixture into tortilla and sprinkle cheese on top and roll. Continue with next tortilla until you have used full mixture.  
3. Top tortillas with remaining green chile, shredded cheese and black olives.  
4. Bake at 350 for 30-60 minutes until warm.  

Often I make ahead and just throw in oven when needed.  Serve with fixings and fun! Enjoy!

~Submitted by sarah m ● serves: 6-8 ● prep time: 30 min ● total time: ~1 hour 

mediterranean lentil soup

this was one of the best gifts I received over the holidays, and was a gift to the giver before me. it keeps giving and giving...soup in jar

Ingredients not in a jar
2 Tablespoons olive oil
1 (15 oz.) can diced tomatoes
8 cups broth
Optional
3 links Italian sausage, casings removed (or 1/2 pound bulk sausage)

Ingredients in the jar
2 Tablespoons brown sugar
1/4 cup dried, minced onion
2 teaspoons garlic powder
2 teaspoons curry powder
2 bay leaves
1 teaspoon mustard powder
2 teaspoons salt
1/2 teaspoon ground pepper
2/3 cup lentils
1/3 cup uncooked brown rice
1/2 cup coconut powder

1. Gently warm 1-2 Tablespoons olive oil in a stockpot. If using Italian sausage, add and cook until it just turns color. Add tomatoes. Cook 5 mins on medium low.
2. Add broth and contents of jar. Stir well. Bring to a boil, then reduce to simmer. Cover tightly, and simmer gently on low for 1 1/2 hours.
3. Remove lid to check liquid level and rice. Adjust liquid to desired thickness. If rice isn't done, cover pot tightly again, and simmer for another 10-20 min.

Note: if the soup is allowed to cool and reheated, the brown rice texture is less chewy.

To gift this, later the jar ingredients, last in list goes first into the jar. Include the recipe and maybe the tomatoes and broth?


~Submitted by Jade and Lisa  ● serves: 8 ● prep time: 10 min      ● total time: 10 min + 1.5hrs    

veggies n black bean sauce

1 lb. broccoli crowns chopped into 1-inch sections (or use your veggies of choice)
1 lb. radiatori, cooked according to package directions - save ~1 cup pasta water
2 Tablespoons olive (or sesame) oil
1 cup onions, chopped
2 cloves garlic
1 (15 oz.) can diced tomatoes, including juice
1 (15 oz.) can black beans, rinsed
1 Tablespoons fresh ginger 
1/3 cup soy sauce
1 Tablespoon rice vinegar
(Pasta water, as necessary)

1. Steam broccoli until cooked but slightly crunchy. Set aside. 
2. Cook pasta according to package directions, saving ~1 cup of the boiling water. 
3. Sauté onions and garlic in oil, until golden, about 5 minutes. Add tomatoes and juice. Simmer for 3 minutes.
4. Meanwhile, place all remaining ingredients (beans through vinegar) in the food processor or blender. Blend until smooth, then add to tomato mixture and mix through.  
5. Serve pasta with steamed veggies and sauce over the top. Maybe some Sriracha sauce?
Enjoy!


~Submitted by Sandy H.  ● serves: 8        ● prep time: 20 min      ● total time: 30 min

kristen (aka "Chai-walla")'s chai

So you can become a chai-walla, too!

All ingredients are to taste:
4 cups water
5-6 whole cardemom pods
Big pinch of anise seed
Big pinch of cloves
1 cinnamon stick
10-12 black pepper corns
1/4-1/2" sliced fresh ginger
Black tea (3-4 bags, not sure how much loose-leaf)
Raw sugar or honey or agave nector - choose your favorite sweetner
Milk or half-n-half or cream

1. Grind all spices (except the raw ginger) with a pestle and mortar or spice grinder. (Just mash 'em!)* 
2. Boil water with all spices 10 min.
3. Add tea and steep.**
4. Strain into your favorite cup.
5. Add sweetener and milk or cream to taste.

*I actually just saw something about how you're supposed to heat them in a skillet until they release the aroma, THEN mash them... I'll have to try that.)

** Some recipes add the milk or cream here, re-heat to just under boiling, and steep the tea in the water/milk. It does make it creamier, but if you don't use it all right away it's harder to store. If you leave out the sweetner and milk, you can store it in your fridge for a few weeks if you make a large batch. 

Enjoy!

~Submitted by Kristen B.  ● serves: 4+   ● total time: 10 min

endive with ricotta

3 endives
1/2 cup unsalted almonds
1/2 cup golden raisins
1/4 cup crannies
2 Tablespoons finely chopped fresh chives OR
    1 1/2 Tablespoons finely chopped spring onion
3 Tablespoons extra virgin olive oil
1/4 teaspoons kosher salt
1/4 teaspoons pepper
1 (15 oz.) container ricotta

1. Trim stem end off endives. Soak in water with lots of ice for at least an hour. Separate leaves. Spin dry and arrange on serving tray.
2. Roast almonds in oven til lightly browned. Chop roughly.
3. Combine all remaining ingredients (almonds through ricotta).
4. Top endive with mixture. Serve immediately.

~Submitted by Joan S.  ● serves: 8-10      ● prep time: ~1 hour ● total time: ~2-3 hours, including soaking time

wendy's cranberry salad

1 (6 oz.) package raspberry or other red Jello
1 1/2 cups boiling water
1/2 cup juice, apple or cranberry - your choice
1 bag fresh cranberries, crushed in blender or food processor
1 (1 lb. 4 oz.) can can crushed pineapple, undrained
1 cup whipping cream (whipped to stiff) OR 2 cups
    Cool Whip (I use the lower fat/sugar version)
1 package mini marshmallows

1. Dissolve Jello in boiling water, then mix in juice.
2. Stir in crushed cranberries and pineapple. Let cool, but don't let it gel. 
3. Fold in marshmallows and whipped cream or Cool Whip.
4. Pour into pretty bowl!  Refrigerate 'til hardened, then serve. 

Notes: 
- You could reduce the amt of boiling water to 1 cup, and increase the juice to 1 cup; whatever works to come out to 2 cups liquid.
- To hasten, refrigerate the can of pineapple before assembling. Also, use cold juice.
- Proportions of Cool Whip and marshmallows aren't important.  I use less than a bag of mallows and give the remainder to grandkids.
- Better not to make this way in advance, as mallows will get mushy.  One day in advance is fine.

~Submitted by Joan S.  ● serves: 8-10 ● prep time: 30 min ● total time: 6 hrs., including refrigeration time 

cucumber and riesling granita

2 large cucumbers (about 1 3/4 pounds)
1 1/4 cups Riesling or other sweet white wine
2 teaspoons superfine sugar
1/2 teaspoon salt
Pinch of freshly ground pepper

1. Wash cucumbers, and pass through a juicer. Place in an 8-inch square metal baking pan, and add remaining ingredients. Stir to combine, and place in the freezer, uncovered 1 hour; remove from the freezer, and stir with a fork.
2. Return to freezer until mixture is frozen and granular, about 3 hours, stirring every 30-45 minutes. Serve, or cover with plastic wrap, and store in the freezer up to 2 weeks.

● serves: 6 ● prep time: ? min ● total time: ? min source: Martha Stewart Living 

chocolate brownie spoon bread

1/2 cup unsalted butter, plus more for skillet
4 oz. semi-sweet chocolate, chopped
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Pinch of salt
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup sugar

1. Preheat oven to 350 degrees F. Butter an 8-inch seasoned cast-iron skillet; set aside. Place chocolate and butter in a medium heat-proof bowl. Set over a pan of simmering water; stir until almost melted. Remove from heat; let cool, stirring. Set aside.
2. Into a medium bowl, sift together the flour, cocoa, baking powder, and salt. Sift again, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until thick and pale, about 6 minutes. Beat in the sugar until fluffy. Stir in the chocolate mixture. Fold in the dry ingredients until just combined.
3. Pour batter into prepared skillet. Bake until spoon bread is set but still soft in the center, about 40 minutes (cook less for a more molten center). Let cool 10 minutes; serve warm in the skillet.

● serves: 8     ● prep time: ? min   ● total time: ? min  ● source: Cooking Light July 2003

alayna's chocolate fondue

32 oz. milk chocolate, grated
1 1/4 cups heavy cream
1 Tablespoon instant coffee powder or freshly brewed coffee
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot water
cubed fruit (strawberries, etc.) and sponge cake bits to dip

1. In a saucepan over medium heat, melt the chocolate with the heavy cream.
2. Mix in remaining ingredients.
3. Continue to heat, stirring frequently, until the mixture is smooth. 
4. Transfer into fondue pot and serve with fresh fruit pieces, sponge cake, etc.

*Alayna often halves the recipe. Kjirsten thinks that's plain silliness.
~Submitted by Alayna B  ● serves: 8-10 ● prep time: 20 min ● total time: 20 min, or less if fruit is already cut

double batch chicken & wild rice casserole

2 packages Uncle Ben's Long Grain and Wild Rice*
~3 lbs bone-in chicken (4 split breasts, and 2 leg quarters worked well)
3 (10 1/2 oz.) cans cream-of soups (I use 1 chicken, 2 mushroom)
1 cup milk

1.     In a small sauce pan, heat soup, milk, rice and 3/4 of the wild rice' seasoning mix for ~5 mins. Pour into 9 x 13-inch pan, or even 11x14-inch pan.

2.     Nestle pieces of chicken over rice mixture.  The chicken will be exposed.  Sprinkle all with remaining seasoning mix.  Seal with foil. 

3.     Bake at 325ºF for 1 hour, but check after 45 minutes. Chicken should be 165-170ºF internally to be done. May want to remove foil the last 10 minutes to brown chicken. 

This is an easy, kid-friendly dish. 
*Instead of Uncle Ben's, the original recipe calls for 1 1/3 cup rice (not quick-cooking) and 1 oz. dry onion soup mix. 

● Serves 6-8   ● Prep Time: 10 min.  ● Total time: 1 hr. 10 min.  ● Difficulty: Easy

heather's perfect pear pie

The answer to, "What will i do with all those pears?!" Easy and Delicious.

1 (9") unbaked pie crust (plus more for decor, should you choose)
4-5 pears, peeled and sliced
1 cup sugar
1 cup cream
3 Tablespoons corn starch

1. Place crust in pie pan and preheat oven to 325 degrees F.
2. Arrange pear slices in crust - fancy or not, but they may be visible in cooked pie, just sayin'
3. Mix sugar, cream and corn starch, then pour over pears.
4. Bake at 325 for 1 hour, or until filling is set. Let cool, then serve with or without more cream! Or ice cream.

~Submitted by heather h., from her husband's grandmother
● serves: 8       ● prep time: 15 min ● total time: 1hr 15min

sarah's crock pot zucchini bisque

6 Tablespoons of butter cut into 3 or 4 pieces
1 large onion (2-3 leeks work well too)
2 teaspoons of curry powder
2 pounds of zucchini, chopped
2 heaping Tablespoons of uncooked white basmati rice
2 Tablespoon fresh chopped basil
3 cups of chicken broth (homemade broth makes this soup extra good)
salt and pepper to taste
*1 cup of coconut milk (half and half was in the original recipe)

1. Put the butter, onion, curry powder, and zucchini in the slow cooker, cover, and cook on HIGH for 30 minutes.
2. Add the rice, basil and broth.  Cover, cook on low for 5-6 hours.
3. Puree soup with an immersion blender.  Season with salt and pepper.  Stir in half-n-half and cover continuing to heat on low until heated through.  Do not boil.

*Freezer Notes: If you want to freeze this, omit the coconut milk (or half-n-half) step.  Freeze without the half-n-half, but add it back in when you defrost the soup to heat it up and eat it.

~Submitted Sarah M.  ● serves: 8-10  ● prep time: 15 min ● total time: ~6 hrs  source: A Michigan Mom

roasted tomato soup

5 (14 oz.) cans chopped tomatoes
1 Tablespoon extra virgin olive oil, plus 2 Tablespoons more
Salt and pepper
6 stalks celery, diced
4 carrots diced
2 onions, diced
3 garlic cloves, minced
4 cups chicken broth
2 bay leaves
4 Tablespoons butter
1/2 cup chopped fresh basil leaves
1 cup heavy cream, optional

1. Preheat oven to 450 degrees F.
2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a foil-lined, olive oil-sprayed baking sheet, season with salt and pepper to taste, drizzle or spray with 2 Tablespoons of olive oil and roast until caramelized, about 40 minutes in my oven (I rotate pans every 10 mins).
3. Meanwhile, in a saucepan, heat 1 Tablespoon olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 15 minutes.
4. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Remove bay leaves, then purée with a hand held immersion blender (or in batches in a blender) until smooth.
5. Serve with a slice of toasty bread!

● serves: 16 ● prep time: 10 min ● total time: 50 min source: based on this recipe from foodnetwork.com
~Submitted by Jade H.

Jade leaves out the cream and the butter, and it is still hearty and "creamy." I could eat this every day for the rest of my life. I hope you enjoy! 
BOOKISH - Served at An American Childhood. 

One of the best parts is that it calls for canned, diced tomatoes. If you're okay with canned tomatoes, (Eden brand is BPA free!), fabulous. If you've got your OWN canned tomatoes, this goes up in value and goodness by a factor of 100!

                                                                              

It takes all my willpower not to just eat all the caramelized goodness right off the foil!

As the sage (10 years my junior) cousin stated, this "mirepoix" is  a foundation for the goodness of this soup. 

I can't deny that I believe the caramelized tomatoes hold top honors there, but this is still great stuff.

 

scalloped potatoes

1/3 cup chopped onion
5 Tablespoons butter or margarine
5 Tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes our
1 cup shredded cheese (cheddar, parmesan, your choice!)
1/2 teaspoon parsley

1. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
(1.5 - confession: at this point, feel free to mix up about 3 Tablespoons of flour and 1/4 cup whipping cream and add it to the sauce. everything's better with a bit more whipping cream.)
2. Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Sprinkle with half of cheese and parsley. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.

Serves: 8 Prep time: 10 mins Total Time: 1 hr 10 mins
Source: adapted from AllRecipes.com

(When am i ever not?) short on time, I parboiled the sliced potatoes to jump back into the game of Easter Dinner Prep.

bailey's buttercream frosting

1 cup butter (2 sticks), at room temperature
3 cups powdered sugar
4 Tablespoons Bailey's Irish Cream
2 teaspoons vanilla extract

1. Place all ingredients in a large bowl. Use electric mixer to blend together; mix until smooth and creamy. 
2. As this blogger tips, if using a piping bag, place the bag in a tall drinking glass, so it's easier to fill the bag with frosting. Pipe frosting onto (or INTO!) completely cooled cupcakes. Enjoy!

● serves: 24+ cupcakes   ● total time: 10 min    ● source: RecipeGirl

 

I served my bailey's buttercream over guinness chocolate cupcakes cooked in mini mason jars for St. Paddy's Day book club. Some cakes were stuffed with a frosting surprise, and topped them with candy shamrocks.

BOOKISH - Served at A Tree Grows in Brooklyn. Irish!

sarah's cherry clafoutis

2 cups black cherries
2 egg yolks + 1 whole egg 
1/2 cup sugar
1/2 cup butter, melted
1 cup flour 
1 cup whole milk
1/2 teaspoon vanilla (Sarah omits the vanilla)
3-4 teaspoons kirsch 

Preheat oven to 400°. Butter a glass pie pan, round baking dish, large cake pan or oven proof skillet. Scatter the cherries (with or without pits) evenly over the bottom.

Beat the eggs and sugar with a whisk until lighter in color. Gradually add the melted butter, beating to incorporate. Add the flour all at once and whisk until the batter is well mixed. Slowly add the milk a little at a time. Then the vanilla and the rum, if using. The batter should be smooth and very shiny.

Pour the batter slowly over the cherries and bake for 30 to 40 minutes until slightly browned and almost set in the middle. Allow to cool at least 15 minutes before serving.

~Submitted by Sarah M.  ● serves: 8 ● prep time: ~10 min ● total time: 1h 5min source: based on MoveableFeasts Blog

K loves this quote from the original poster: Calfoutis are considered one of the glories of the French peasant table. It's best served warm and eaten the day it's made, but Deb also suggested trying it for breakfast the next morning with yogurt, something I couldn't do 'cause there wasn't a speck left. If you're thinking it would be too sweet, you're wrong. It's really not an overly sweet dessert at all.
BOOKISH - @Sarah served this at The Time in Between.

green goddess dip

3/4 cup mayonnaise

3/4 cup sour cream

2 medium cloves garlic, minced or pressed through a garlic press (about 2 tsp)

1/4 cup minced fresh parsley leaves

1/4 cup minced fresh chives

2 Tablespoons minced fresh tarragon leaves

1 Tablespoons juice from 1 lemon

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1. Combine all the ingredients in a medium bowl and mix until smooth and creamy. 

2. Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate until the flavors are blended, at least 40 minutes; serve cold. (The dip can be refrigerated for up to 2 days.)

3. Serve with fresh vegetables.

~Submitted by Joan S. ● yield: 1 1/2 cups   ● prep time: 10 min ● total time: 50 min source: editors at Cooks Illustrated Magazine