Alton Brown's Cornbread

Ingredients

• 2 cups yellow cornmeal
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 eggs
• 1 cup creamed corn
• 2 tablespoons canola oil

Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven. (NOTE: I used a regular round baking dish and it worked just fine)

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Lamb Steaks with Artichoke, Mint, Feta, Olive Orzo

This is my recipes.

2 boneless lamb leg steaks
olive oil
Orzo
Mint
Black, mediterranean olives (pitted is easier)
Jar or two of artichokes in water
Salt and pepper
Pine nuts (optional)

1. Make the orzo per package directions. Put a good quality olive oil in after you rinse and drain the orzo.

2. Drain and rinse the artichokes and olives. I like to dry them afterwards to minimize the amount of water in the dish. Chop these into bite size pieces. Toss them into the bowl with the orzo and stir to combine. Let the orzo cool before adding the last two ingredients.

3. Crumble feta to taste and prepare to incorporate into the salad once it is cooled.

4. Chop mint  into strips and have it ready to incorporate once the orzo is cooled.

5. Salt and pepper both sides of the lamb steaks.

6. In a saucepan heat 1 T olive oil on medium high heat. Add the steaks to the pan. Cook to taste about 4 - 5 minutes on each side for medium rare. Once they are done, take them off the pan to rest while you assemble the salad.

7. Assemble the final ingredients to the salad. Taste it. Add salt or pepper to taste. I have also made this with red pepper flakes to give it a little heat.

Serve.

**Note: This orzo salad is very versatile. The original recipe, and how I usually make it, is with fresh basil instead of mint. The mint complimented the lamb well so it worked good for this application. You can also add roasted red pappers, red onion, etc. etc.

Andy's Sesame Seared Tuna

The recipe is presented without resizing, providing 6 servings

Ingredients:
For Tuna:
1 1" thick Sushi Grade Tuna Steak
1/2 cup Toasted Sesame Seeds
2 tablespoon Fresh Ginger Root chopped
1 tablespoon Fresh Garlic chopped
1/4 cup Soy sauce
1/2 teaspoon Black Pepper
2 tablespoon olive oil
For Sauce:
1 cup Mayo
1 teaspoon yellow mustard
2 tablespoon horseradish
1 dash Worcestershire sauce

Preparation:
Tuna:
Mix soy, garlic, ginger and pepper.
Marinate tuna in soy mixture in zip lock bag in refrigerator for 1-4 hours
Remove tuna from marinade and coat sides with sesame seeds
Sear in non-stick pan with olive oil until brown on each side.  DO NOT overcook.  Should remain very rare in center.

Slice thin (1/8-1/4" thick) at angle.

Sauce:
Mix sauce ingredients and chill

Serve with sauce on the side.  Can be served hot or cold.  Can prepare ahead and serve as a cold appetizer.  Excellent either way!



http://www.bigoven.com/recipe/167909/Andys-Sesame-Seared-Tuna

Stuffed Acorn Squash

From DoorToDoorOrganics.com
By Janet Majure


2 acorn squash halved and seeded
1/2 c. dried tart cherries
1/4 c. chopped pecans
1/4 c. melted butter
3 T brown sugar
1/2 tsp cinnamon


Preparation:
1. Place squash cut side down in baking pan with 1/4 inch of water in bottom. Bake at 350 degrees 45-50 minutes or until squash is tender. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on high 5-7 minutes, or until squash is tender.)

2. In saucepan, combine butter, cherries, pecans, brown sugar and cinnamon and heat until butter melts. Mix well.

3. Spoon one-quarter of the cherry mixture into cavity of each squash half. Serve immediately.


I found this recipe on BigOven.com

Classic Green Bean Casserole

Prep: 10 minutes
Bake: 30 minutes


Ingredients:  
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk 
1 teaspoon soy sauce 
Dash ground black pepper 
4 cups cooked cut green beans 
1 1/3 cups French's® French Fried Onions
   
Instructions 
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.


Easy Substitution: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (about 16 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
Easy Substitution: For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.
Flavor Variation: For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
Flavor Variation: To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
Flavor Variation: To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
Flavor Variation: For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Sausage and Bread Stuffing

1 stick unsalted butter (i used olive oil)
2 pounds good quality white bread (i used dark rye)
4 inner celery ribs, finely diced
2 large carrots, finely diced
1 sweet onion, finely diced
1 pound pork or turkey sausage
2 T chopped sage
2T chopped thyme
3 c. turkey stock or chicken broth
salt and pepper

I added chopped walnuts

1. Preheat oven to 350. If you want extra butter, you can melt it in a pan to later pour over the top. I did not opt for this.
2. Meanwhile, in a large, deep skillet, melt the 1 stick of butter (or heat your olive oil). Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
3. Scrape the sausage mixture into the large bowl and add the toasted bread cubes. (add nuts if you choose to use them). Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and pepper. Spread the stuffing in the baking dish and brush with the reserved butter (if you choose).
4. Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.

Make ahead: The stuffing can be made through step 3 and refrigerate overnight.

Cranberry Sauce

1 pound fresh cranberries (can be made with frozen)
1 1/2 c. apple juice
1 c. sugar

In a large saucepan, combine the cranberries with the apple juice and sugar. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes. Transfer the sauce to a heatproof bowl, let cool, then refrigerate until chilled.

Can be refrigerated up to 1 month.

Makes 4 cups

From: Food and Wine magazine

Slow-Cooker Creamy Chicken With Biscuits

José Picayo

Serves 6

Hands-on Time: 15m

Total Time: 6hr 30m

Ingredients

• 3/4 pound carrots (about 4), cut into 1-inch lengths
• 2 stalks celery, thinly sliced
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• 1/2 teaspoon poultry seasoning
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 6 (store-bought or Easy Drop Biscuits; see recipe), split
• 1 cup frozen peas
• 1/2 cup heavy cream

Directions

1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.

2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).

3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).

4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.

5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Tip

Poultry seasoning usually contains a mix of dried thyme, sage, marjoram, rosemary, and black pepper. It’s a great way to add flavor to chicken dishes. To make your own, combine equal parts of these herbs and store in a tightly sealed container.

http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-creamy-chicken-with-biscuits-00000000052389/index.html# 

Grilled Monster Pork Chops with Tomatillo and Green Apple Sauce

For pork chops

• 3 tablespoons ground coriander
• 3 tablespoons ground cumin
• 2 1/2 tablespoons kosher salt
• 1 1/2 tablespoons black pepper
• 3 tablespoons olive oil
• 4 (2-inch-thick) loin pork chops (each about 1 lb)

For tomatillo and green apple sauce

• 1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed
• 2 Granny Smith apples
• 1/2 cup loosely packed fresh cilantro sprigs
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/4 cup apple juice
• 1 tablespoon fresh lime juice
• 1 tablespoon mild honey
• 1 teaspoon minced canned chipotle chiles in adobo

• Special equipment: a large chimney starter (if using charcoal); a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

Marinate chops:
Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.

Make sauce:
Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.

While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.

To cook pork using a charcoal grill:
Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).

To cook pork using a gas grill:
Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).

Serve pork:
Cut pork away from bone, then thinly slice and serve with sauce.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Monster-Pork-Chops-with-Tomatillo-and-Green-Apple-Sauce-109529#ixzz1eI8AR5vG

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Ingredients
    •    2 big handfuls fresh cilantro leaves, finely chopped
    •    1/2 jalapeno, sliced
    •    1 teaspoon grated fresh ginger
    •    1 garlic clove, grated
    •    2 limes, juiced
    •    2 tablespoons soy sauce
    •    Pinch sugar
    •    Sea salt and freshly ground black pepper
    •    1/4 cup extra-virgin olive oil
    •    1 (6-ounce) block sushi-quality tuna
    •    1 ripe avocado, halved, peeled, pitted, and sliced

Directions
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

French Onion Soup (Simple, Quick)

Bon Appétit
October 2011
by The Bon Appétit Test Kitchen





HG note: I didn't have the ramkins and just poured in a bowl and served with the bread and cheese as cheese toast. I also didn't put the brandy in. The soup is a great simple, quick onion soup.

Yield: Makes 4 servings
Active Time: 40 minutes
Total Time: 40 minutes

2 medium onions, finely chopped
1 tablespoon unsalted butter
1 tablespoon Calvados, Applejack, or other brandy
4 cups low-salt beef stock
Kosher salt and freshly ground black pepper
4–8 1/2"-thick slices baguette, cut to fit ramekins
1 cup grated Gruyère or raclette cheese

Special equipment: Four 10-ounces ramekins

Preheat oven to 450°F. Cook onions in a 12" nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes. Season soup to taste with salt and pepper.
Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.
 Per serving: 382 calories, 13 grams fat, 46 grams carbohydrate
Nutritional analysis provided by Bon Appétit

Read More http://www.epicurious.com/recipes/food/printerfriendly/French-Onion-Soup-367757#ixzz1djfaZPPp

Shrimp With Arugula Couscous

Serves 4
Hands-On Time: 15m
Total Time: 15m

Ingredients
    •    1 cup instant couscous
    •    3 tablespoons olive oil
    •    1 clove garlic, thinly sliced
    •    1 5-ounce bag arugula
    •    3/4 teaspoon kosher salt
    •    1/8 teaspoon freshly ground black pepper
    •    20 medium-size shrimp, deveined
    •    1 lemon, quartered
Directions
    1.    Prepare the couscous according to the package directions and fluff with a fork.
    2.    Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook until aromatic, about 1 minute.
    3.    Add the arugula and cook until just wilted, about 1 more minute.
    4.    Transfer the arugula and the couscous to a large bowl, season with half the salt and pepper and toss gently.
    5.    In the same skillet, heat the remaining oil over medium-high heat. Add the shrimp and the remaining salt and pepper and cook 2 minutes on each side.
    6.    Serve the shrimp over the couscous with a squeeze of lemon.

By Sara Quessenberry,  May 2006

http://www.realsimple.com/food-recipes/browse-all-recipes/shrimp-arugula-couscous-10000001046894/index.html

Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Serves 6
Hands-On Time: 30m
Total Time: 8hr 30m

Ingredients
    •    3 pounds beef chuck, trimmed and cut into 2-inch pieces
    •    1 large onion, thinly sliced
    •    4 cloves garlic, chopped
    •    1 to 3 tablespoons chopped canned chipotles in adobo sauce
    •    1 teaspoon dried oregano
    •    2 bay leaves
    •    kosher salt
    •    4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
    •    4 radishes, halved and thinly sliced
    •    1/4 cup chopped fresh cilantro
    •    2 tablespoons fresh lime juice, plus lime wedges for serving
    •    12 6-inch corn tortillas
    •    sour cream, pickled jalapeño peppers, and hot sauce, for serving
Directions
    1.    In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
    2.    Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
    3.    Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
    4.    Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
    5.    Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.
By Abigail Chipley,  March 2011

http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-chipotle-beef-tacos-with-cabbage-and-radish-slaw-00000000052367/index.html#

Slow-Cooked Pulled Pork Sandwiches

Slow-Cooked Pulled Pork Sandwiches 

Epicurious | May 2011

by Julie Loria
Diamond Dishes: From the Kitchens of Baseball's Bigggest Stars

This is Josh Hamilton's favorite sandwich to eat with his family, especially when he comes home after a game. Katie must like making it, too, because it is a classic slow-cooker recipe that needs very little attention. The payoff is meltingly tender pork in a sweet sauce. To round out the meal Southern-style, serve the sandwiches with coleslaw, baked beans, or fries. Yield: Makes 8 servings 1 3 1/2-pound boneless pork shoulder or butt roast, rind and excess fat trimmed Salt and freshly ground black pepper 2 18-22-ounce bottles of your favorite barbecue sauce 8 sesame seed buns, toasted 1 Lightly season the pork with salt and pepper. Place in a slow cooker insert, add the barbecue sauce, and cover. Cook on low until the pork is fork-tender, 8-9 hours. 2 Skim off any fat from the sauce surface. Transfer the pork to a carving board. Let stand for 5 minutes. Using two forks, shred the pork, discarding any excess fat. Return to the slow cooker. 3 Heap the meat and sauce onto the buns and serve hot.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Slow-Cooked-Pulled-Pork-Sandwiches-365091#ixzz1arr2Q0em

Avocado And Crab Soup

Bon Appétit | August 2011
by Shaun McCrain
Book Bindery, Seattle, WA
Yield: Makes 4 servings

1/2 cup lump crabmeat
1 celery stalk, diced
1/2 tablespoon chervil, chopped
1 teaspoon finely grated lemon zest
2 avocados
1 cup vegetable stock
2 tablespoons crème fraîche
1 tablespoon fresh lime juice
3/4 teaspoons kosher salt

Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
Per serving: 143.8 calories, 100.1 calories from fat, 11.1 g fat, 2.6 g saturated fat, 23.0 mg cholesterol, 6.7 g carbohydrates, 4.2 g dietary fiber, 1.0 g total sugars, 2.5 g net carbohydrates, 6.0 g protein, 418.1 mg sodium
Nutritional analysis provided by Bon Appétit



Read More http://www.epicurious.com/recipes/food/printerfriendly/Avocado-and-Crab-Soup-366709#ixzz1WFlF7SXy

Spicy Orange Chicken Stir-Fry

HG note: I made this with blanched asparagus, fresh peas and green beans. I like veggies cooked like this as opposed to in the stir fry itself. I also used fresh squeezed orange juice so I added a little bit of honey. Very delicious!

1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
3/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons finely grated orange peel
2 tablespoons vegetable oil
1 small red onion, halved, thinly sliced
Large pinch of dried crushed red pepper
1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
1 8-ounce package stringless sugar snap peas

Cook rice according to package directions. Cover to keep warm; set aside.

Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.

Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

http://www.epicurious.com/recipes/food/views/353398

Chili

I made this recently and my friend Rachel really liked it so I am trying to post the recipe best I can. I eyeballed all the beans so it is hard to say how much of everything I put in.

Kidney beans (this recipe assumes hard beans and not from a can)
Black beans
Pinto beans
White beans
Ground turkey (you could use beef)
Dried Ancho chili's (any dried chili's will do)
Onions
Garlic
Chicken or beef broth
Tomato Sauce
Bay leaves

Soak the beans overnight if possible. Drain the water. Put the beans in a crock pot (or in a heavy pot over the stove if you will be around to keep an eye on it so the liquid level never gets low). Cover the beans with the broth. If you have them, put two bay leaves in the water. Add garlic to taste (I usually put 5 cloves). Let simmer for a really long time (if in a crock pot it will probably take four hours, if in a pot it will be about half that time). Make sure the liquid never gets too low or you will have burnt half cooked beans!

Meanwhile, take your dried chili's and make a chili paste. Take out the stems and seeds and wash the chilis in cold water. While you are doing this, boil some water. Using a hot iron pan (if you have one, if not a regular pan will do) toast the chilis until fragrant (not much more than a minute each side, maybe less if they are smaller). Put the toasted chilis in a heat proof vessel (like a bowl with a lid or a pyrex measuring implement). Pour boiling water over them and let them sit for a spell. Once the water is cool drain the water and put the chilis in a food processor or blender. You will need to add some water, dash of salt and a dab of vinegar (i like rice wine vinegar). Puree the chilis. This will be the base of the chili.

Relax and read a book for awhile.

When the beans are still hard but on the verge of turning soft add the chili paste to the chili and take out the bay leaves if possible. Depending on the heat of the chili, you may need less or more of the paste. Try a little at first and then add as it simmers and you decide you want it spicier. Add a can of tomato paste or sauce. At this point you will need to turn down the burner if you are not using a slow cooker.

In a separate pan, brown the onions that you have by now chopped to desired thickness (I like mine small). Once they are pretty soft add the ground turkey and let cook until turkey is well cooked. Add any other spices you think would be good (salt will most likely need to be added at some point, to taste). Add the cooked onions and ground turkey to the beans.

Everything should be coming together now. If you need more liquid for more time to cook the beans, add broth. If you need it to be thicker, add paste or keep boiling it until it reduces. Taste it for salt, pepper and chili flavor/heat.

Jimmy loves it with a little corn bread right in the bottom of the bowl! Add sour cream or cheese on top if desired.

Pumpkin Grape-nut Muffins

I made this as a loaf of bread - very yummy!

1 c. Grape-nuts cereal
1 c. rice milk (or skim cow's milk)
3/4 c. AP flour
1/2 c. whole wheat flour
1 T. baking powder
1 t. cinnamon
1/2 t. salt
1 egg
1/2 c. pureed pure pumpkin
1/2 c. brown sugar
2 T. melted margarine
1/2 c. raisins

Combine milk and cereal. Set aside. Combine dry ingredients. Set aside. In medium bowl beat egg and add pumpkin, sugar, margarine and raisins. Mix cereal mixture with egg mixture. Gently fold in dry ingredients and bake in muffin tins at 400 degrees for approximately 20 minutes.

Parppardelle with Pumpkin Poblano Cream Sauce

Pumpkin Poblano Cream Sauce
2 poblano chiles
1 T butter
1 T neutral oil (I used grapeseed, but olive oil would be just fine, too)
1 medium onion, chopped
1 clove garlic
1/2 c. chicken broth
1 c. pumpkin puree
1/3 c. cream
Salt and pepper, to taste
Pappardelle to serve, and cilantro and feta cheese to garnish

On a gas burner or under the broiler, roast the chiles until the skin is blackened and blistered. Wrap loosely in a paper towel, let steam for a minute or two, then rub off the blackened skin. Roughly chop the roasted chiles, discarding the stem and the seeds.

In a large saucepan, heat the oil and butter together until the butter is melted, then add the onion and saute until translucent, about 3 minutes. Add the minced garlic and the chicken broth and cook over low heat until the broth is absorbed and the onions are soft, about 5 minutes.
Add the chopped chiles and the pumpkin puree. Cook for about two minutes, until the pumpkin is fragrant. Add the cream, and puree using a hand blender or transfer to a regular blender or cuisinart. Season to taste with salt and pepper.

Serve with pappardelle, garnished with chopped cilantro and crumbled feta cheese.

Read more: http://savour-fare.com/2010/10/19/pappardelle-with-pumpkin-poblano-cream-sauce/#ixzz1C5wcb5Ay

Pumpkin Bread (easy)

From The Bread Book
By Judith and Evan Jones

1 3/4 c white flour
1 tsp course salt or 1/2 tsp table salt
2 tsp baking soda
1 c pumpkin puree (or i use roasted squash if i have some)
1/3 c vegetable oil (or 2/3 c plain yogurt)
1/4 c water
2 eggs, beaten
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ground mace and ground cloves
1/2 c chopped nuts or sunflower seeds

Combine the flour, salt, sugar and baking soda. Mix the pumpkin, oil, water, eggs and spices. Stir the dry ingredients into the wet ones enough to mix. Fold in nuts or sunflower seeds if desired.

Turn into a buttered 9-inch loaf pan and bake in a preheated 350 degree oven for 50 - 60 minutes. Turn out and cool on racks.

Pork Meatball Banh Mi Sandwiches

Bon Appétit | January 2010

by Jeanne Thiel Kelley

Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.
Yield: Makes 4 sandwiches
ingredients
Hot Chili Mayo:
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)*

Meatballs:
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)*
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt

Sandwiches:
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (Japanese white radish)**
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
preparation
Hot Chili Mayo:

Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Meatballs:

Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Sandwiches:

Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

*Available in the Asian foods section of many supermarkets and at Asian markets.

**Available at some supermarkets and at Asian markets.

nutritional information Per serving: 748.0 kcal calories, 58.7% calories from fat, 49.0 g fat, 9.6 g saturated fat, 79.5 mg cholesterol, 50.5 g carbohydrates, 7.5 g dietary fiber, 15.2 g total sugars, 43.0 g net carbohydrates, 29.3 g protein

Read More http://www.epicurious.com/recipes/food/printerfriendly/Pork-Meatball-Banh-Mi-356790#ixzz1BdJGM1ja

Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta or Mexican Cheese

Bon Appétit | May 2010
by Amelia Saltsman

Easy recipe and surprisingly refreshing and new flavors. The carrots were amazing. I used a mexican cheese rather than the feta, although the feta would also taste good. Also, I didn't grill this but baked it in the oven.

Yield: Makes 4 servings

1 1/4 pounds boneless chicken breast halves with skin
6 tablespoons extra-virgin olive oil, divided
2 1/2 teaspoons minced fresh oregano
3 teaspoons finely grated lemon peel, divided
2 garlic cloves, pressed
Freshly ground black pepper
1 1/2 pounds large carrots, peeled, cut on deep diagonal into 1/4- to 1/3-inch-thick slices
3/4 teaspoon minced canned chipotle chiles*
Coarse kosher salt
2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons honey
1/4 cup chopped fresh cilantro
4 ounces feta cheese, coarsely crumbled


Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness. Place chicken in 11 x 7 x 2-inch glass baking dish. Drizzle with 4 tablespoons olive oil. Sprinkle with oregano, 2 teaspoons lemon peel, garlic, and pepper. Turn to coat. Cover and let stand 1 hour at room temperature.

Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain. Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry.

Prepare barbecue (medium-high heat). Toss carrots, 1 tablespoon oil, and chipotle chiles in large bowl; sprinkle lightly with coarse salt. Place chicken, skin side down, on grill, along with carrots. Grill chicken until cooked through, 5 to 6 minutes per side. Grill carrots until tender and grill marks appear, about 3 minutes per side. Transfer chicken to cutting board. Transfer carrots to large bowl. Drizzle carrots with remaining 1 tablespoon oil, 1 tablespoon lemon juice, and honey. Add cilantro and remaining 1 teaspoon lemon peel; toss to coat. Season with coarse salt and freshly ground black pepper. Slice chicken on diagonal. Arrange on platter, surround with grilled carrots, and sprinkle with crumbled feta. Drizzle remaining 1 tablespoon lemon juice over and serve.

Per serving: 478.0 kcal calories, 57.3 % calories from fat, 30.4 g fat, 8.1 g saturated fat, 95.7 mg cholesterol, 19.7 g carbohydrates, 4.8 g dietary fiber, 10.7 g total sugars, 4.9 g net carbohydrates, 31.4 g protein
Nutritional analysis provided by Bon Appétit

Read More http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Chicken-Breasts-and-Chipotle-Cilantro-Carrots-with-Feta-358494#ixzz1A66v8vpp

SLOPPY JOES

American Classics by Editors of Cook's Illustrated Magazine

Serves 4
These sandwiches are sloppy to eat, so serve them on plates with forks and knives.

• 1 tablespoon vegetable oil
• 1 medium onion, minced
• 1 medium clove garlic, minced
• 1/2 teaspoon chili powder
• 3/4 pound 85 percent lean ground beef
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon brown sugar
• 1 cup tomato puree
• 1/2 cup ketchup
• 1/4 cup water
• Dash hot pepper sauce, such as Tabasco (optional)
• 4 hamburger buns


1. Heat the oil in a large skillet over high heat until shimmering, about 1 minute. Add the onion and saute, stirring often, until softened and browned around the edges, about 2 minutes. Add the garlic and chili powder and saute until aromatic, about 30 seconds. Add the beef, salt, ground black pepper, and brown sugar and reduce the heat to medium. Cook, using a wooden spoon to help break the meat into small pieces, until the meat is no longer pink, about 3 minutes.

2. Add the tomato puree, ketchup, water, and Tabasco (if using). Cook until slightly thickened, about 4 minutes. Adjust the seasonings with salt and pepper to taste. Spoon 1/2 cup of the meat mixture into each hamburger bun and serve immediately.
sandwiches

Cheese Party

Cheeses
- Cowgirl Creamery Red Hawk cheese
- Cypress Grove Humboldt Fog cheese
- St. Nectaire
- P'Tit Basque

All of these were outstanding, completely different and a great group together (goat, sheep and cow represented).

Pairings
- plain water cracker
- seeded cracker
- walnuts
- candied walnuts
- honey
- olives
- two kinds of salami
- dark chocolate (89%)
- pistachios

Extra: chocolate chip cookies
one black licorice caramel, split between three people

Great wine and a great time together!