3/4 lb sweet italian sausage (lamb, chicken, or turkey)
9 no-boil lasagna noodles
24 basil leaves, cut into thin strips
1 lb fresh mozzarella cheese, thinly sliced
Recipe
1 position the rack in the center of the oven; preheat oven to 350°.
2 make tomato sauce: heat a big saucepan over medium heat; swirl in ¼ cup olive oil, then add in the onions; cook about 2 minutes, until softened, stirring constantly.
3 add in the garlic; cook about 20 seconds, just until aromatic.
4 add in the tomatoes, oregano, sugar, salt, and pepper; bring to a simmer.
5 decrease heat to low; simmer 30-40 minutes, until the tomatoes break down and the sauce thickens; stir in the tomato paste.
6 meanwhile, heat a big skillet over med-high heat; swirl in 1 tablespoon oil; add in the sausage.
7 the moment the sausage starts to sizzle, decrease heat somewhat and continue cooking until the sausages are browned on all sides, about 8 minutes, turning every so often.
8 transfer sausages to a cutting board and let them stand for a few minutes until you can easily cut them into thin rings.
9 build or layer the casserole: in a 13x9 inch pan, spread 1 cup tomato sauce across the pan’s bottom; 3 no-boil noodles; 1 ½ cups tomato sauce, half the sausage rings, half the basil leaves; half the cheese slices, 3 no-boil noodles, 1 ½ cups tomato sauce, the remaining sausage rings, the remaining basil, the remaining cheese, the remaining noodles and finally, the remaining tomato sauce.
10 cover the pan with parchment paper, then aluminum foil.
11 bake for 35 minutes, then uncover pan and continue baking about 15 more minutes, until hot, bubbling, and set.
12 let stand at room temperature for 10-15 minutes before serving.
1 snap ends from snow peas, wash, drain, and chop into bite-size lengths.
2 cut onion and ginger lengthwise into tiny slivers. mince garlic.
3 heat empty wok over highest heat. add oil and swirl. add snow peas, and stir-fry until thoroughly hot.
4 add garlic, ginger, onion, rice wine, salt, msg, stirring quickly after each. stir-fry until fragrant, and serve as part of a chinese meal: rice, soup, and a balanced variety of dishes--one per person.
Total Time: 3 hrs 20 mins
Preparation Time: 2 hrs 45 mins
Cook Time: 35 mins
Ingredients
2 cups unbleached flour
1 teaspoon fast-rising active dry yeast
1 cup lukewarm water
1 3/4 cups rye flour
1 cup lukewarm water
12 cups unbleached flour, plus extra for sprinkling (may replace 2-4 cups of the flour with whole wheat)
1/4 ounce fast-rising active dry yeast
1 cup lukewarm water
3 tablespoons caraway seeds (optional)
1 tablespoon salt
sunflower oil, for greasing (or corn oil)
cornmeal, for sprinkling
Recipe
1 make the starter:.
2 put the flour into a large bowl and stir in yeast. make a well, pour in the water and mix.
3 cover tightly and leave at room temperature for 2 days. or you could leave the starter in the refrigerator for up to 1 week.
4 make the sponge:.
5 put the rye flour into a large bowl, add 2 cups of sourdough starter and the water, and stir to mix. cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days.
6 make the bread:.
7 put the flour into a bowl, add the sponge mixture , yeast, measured water, caraway seeds(if using), and salt, and mix to a soft and slightly sticky dough.
8 turn the dough into a large ungreased bowl, sprinkle the top with flour, cover loosely with oiled plastic wrap. leave in a warm place to rise for about 2 hours, until doubled in size.
9 lightly sprinkle 2 baking sheets with cornmeal. turn out the dough onto a lightly floured work surface and punch down with your fist. knead for 3-4 minutes, until smooth and elastic. halve the dough and form each half into a round. score the tops with a sharp knife.
10 place on the baking sheets, cover loosely with oiled plastic wrap, and leave in a warm place to rise for 45 minutes or until they have doubled in size.
11 place loaves in a 425*f. oven. fill a roasting pan with boiling water and place at the bottom of the oven. bake the loaves for about 35 minutes, until they are lightly browned. tap the bottoms to see if the loaves are cooked; they should sound hollow. leave to cool on wire racks. enjoy!
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
Servings: 6
1 cup beef sirloin steak, cooked and chopped
1 medium zucchini, sliced
1 1/2 cups cooked rice
1 (10 ounce) can condensed cream of mushroom soup
8 ounces colby-monterey jack cheese, shredded
1 tablespoon salt-free garlic and herb seasoning
Recipe
1 preheat oven to 350° mix all ingredients together and put in a casserole dish sprayed with non stick spray oil. bake at 350° for 45 minutes or until zucchini is tender.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 6
4 tablespoons extra virgin olive oil
2 cups grape tomatoes, halved
coarse salt and black pepper
4 garlic cloves, minced
1/2 cup wine
1/2 cup chicken stock
1/2 cup kalamata olive
1 tablespoon capers
2 tablespoons torn fresh basil
3 tablespoons freshly minced italian parsley
1 lemon, juice of
2 tablespoons unsalted butter
1 lb angel hair pasta or 1 lb linguine, cooked
Recipe
1 heat 2 tbsp olive oil in a large nonstick skillet over medium high heat. add tomatoes, seasoning with salt and pepper. sauté for a minute or so, and then add the garlic, being careful not to burn.
2 add wine and the stock; simmer 5 minutes. add the olives and capers and check for seasoning, adjusting if necessary. simmer another few minutes or until the sauce is slightly thickened. stir in the basil, parsley, lemon, and butter. remove from heat.
3 cook the pasta according to package directions; drain and add to the sauce. toss to evenly distribute the olives and tomatoes. drizzle with 2 tbsp of olive oil and garnish with black pepper and fresh basil and parsley if desired.
1 chicken -- in a large saute pan on medium high to high heat, add the oil and saute the chicken until lightly golden brown on each side. don't over cook, you are just getting a light sear on the chicken. remove from the pan and let cool.
2 crock pot -- once cool, add to the crock pot. note: if doing this step the night before, just add to the crock pot along with the cut onions in a baggie, put the lid on and put in the refrigerator until the am. it saves time so you don't have to sear the chicken in the morning.
3 if not, after you add the chicken, finish by mixing the curry powder and garlic right into the jar of salsa and pour that and the water right over the chicken. add in the sliced onion and put on the lid.
4 cook -- 6-8 hours on low. as we know, newer crock pots tend to cook hotter, and also the size and style matters as well. my oval takes 6 hours, 7 for my round one. however is you don't do the pan searing step, they may take longer and especially if you buy bone inches but i think 6 hours is a good starting time to check them.
5 finish -- one the chicken is done. remove from the heat to a plate and cover with foil. add the sour cream and parsley to the salsa for a nice creamy sauce. just stir to combine, it will heat up in just minutes.
6 serve -- i prefer to serve this over rice and maybe garnish with some diced scallions. this really is a nice easy dish with great flavor. enjoy!
2 tablespoons olive oil (approx- enough to coat the bottom of a pan)
1 medium onion, sliced into thin rounds
1 teaspoon paprika (or more)
1 (16 ounce) can chickpeas
1 bay leaf
1 teaspoon cornstarch (i used quite a bit more to make a sauce out of it)
1 tablespoon water (keep in ratio to cornstarch- i.e. if 3 teaspoons of cornstarch, then 3 tablespoons of water)
Recipe
1 sprinkle the beef with the garlic, salt, and pepper. mix until the meat is coated.
2 heat the oil in a large skillet or frying pan and sauté the meat over high heat for about 3 minutes.
3 reduce heat to medium, add the onion, paprika, chickpeas (with their liquid), and bay leaf. stir to blend.
4 in a small bowl, add the 1 tablespoon water to the 1 teaspoon cornstarch.
5 add the water-cornstarch mixture to the pan, and cook, stirring constantly, until the mixture thickens, about 3 minutes. reduce heat to low, cover and simmer for 30 minutes more.
6 as it simmers, add the extra cornstarch-water mixture for the sauce, and garlic powder, if it still isn't garlicky enough for you.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
6 figs, dried
1 vanilla bean
6 1/2 ounces short-grain rice
1 1/2 cups milk
1 cardamom pod
1 dash saffron
1 dash salt
3/4 ounce brown sugar
1/2 tablespoon lemon peel
1 lb rhubarb
1 3/4 ounces brown sugar
1 cinnamon stick
1 teaspoon lemon juice
ground cinnamon, to taste
1 ounce pistachios, toasted
mint leaf, for decoration
Recipe
1 chop dried figs and soak in tepid water.
2 scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron and salt to a boil.
3 add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. add more milk if necessary.
4 cut rhubarb into 1 1/2'' pieces. bring 1 cup water with sugar and cinnamon stick to a boil, add rhubarb and cook about 4-6 minutes so that the rhubarb gets soft but does not fall apart.
5 remove rhubarb from water and place in a bowl.
6 remove cinnamon stick.
7 boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool.
8 remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel.
9 fill into 4 serving bowls, top with rhubarb compote, sprinkle with cinnamon and chopped pistachios and garnish with mint leaves.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
2 1/2 cups bread flour
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 cup sugar
1 teaspoon apple pie spice
1/3 cup cold butter
1 1/4 cups sourdough starter
2 tablespoons heavy cream (optional)
coarse sugar, for sprinkling on top (optional)
Recipe
1 preheat oven to 400°f mix together all dry ingredients. cut butter into small-ish pieces and cut into flour mixture until crumbly. add starter. mix by hand until it all clings together. divide into 4 pieces. press each piece into a round shape, roughly ½ inches thick. cut each circle into 4 pieces. separate and place cut wedges, about 1 inch apart, onto a parchment paper lined baking sheet. after forming the rest of the wedges, i brushed the tops with heavy cream and sprinkled with coarse sugar.
2 bake for approximately 15 minutes, or until they just start to turn golden.
1/2 bunch green sorrel, finely chopped (ambut chukka or khatti bhaji)
Recipe
1 1. buy 1 kg of spinach leaves and wash them thoroughly. separate the leaves from the stalks. chop the leaves finely to make 7 1/2 cups approximately of chopped spinach leaves.
2 2. take channa dal in a bowl. clean it to remove stones, dirt, etc. wash it thoroughly and then soak it in plenty of water for 20 minutes. drain before using for preparation.
3 3. heat oil in a pot/pressure cooker.
4 4. once it is hot, add cumin seeds and allow to crackle.
5 5. once the cumin seeds stop crackling, add chopped ginger and garlic. stir-fry for a few minutes or until the raw smell of ginger and garlic is gone.
6 6. fold in chopped onions and chopped green chillies. stir-fry until browned.
7 7. add all the spice powders i.e. turmeric, red chilli and corriander powders.
8 8. now add the drained channa dal. mix well and stir-fry for five minutes on medium heat.
9 9. fold in the cubed potatoes. mix well and allow them to cook for 5 minutes.
10 10. next add the chopped tomatoes and mix well. cook on medium-high flame until softened.
11 11. fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. mix thoroughly.
12 12. add salt to taste and a cup of water. mix well.
13 13. cover and allow to pressure cook for upto 4 whistles. if you are cooking this in a pot, then cover the pot and allow to cook on medium-high flame for about 45 minutes or until this appears to be very mushy.
14 14. remove from heat and mash well. a good way to do this is to mash from all sides to the center gradually.
15 15. mix in 1/2 cup of water.
16 16. remove from flame and serve hot with brown rice pulao.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
2/3 cup uncooked lentils (or 1 15-oz can)
1 (14 ounce) can coconut milk
1/8 teaspoon cardamom
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1 teaspoon cumin seed
1/2 cup unsweetened desiccated coconut (fine-flake)
Recipe
1 wash and sort through the lentils to remove pebbles, bad ones, etc. (if using a can, just rinse and drain.) bring the coconut milk to a low boil and add the lentils and spices but not the shredded coconut.
2 loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (if using canned-- this only needs 5-10 minutes for the flavors to impart.).
3 fluff up the lentils and mix in the coconut so it adds a nice crunch. serve with veggies and rice and enjoy.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
8 medium chicken drumsticks
1 medium onion
nonstick cooking spray
6 ounces vegetable juice, spicy hot (3/4c.)
1 teaspoon cornstarch
1/2 teaspoon salt
0.75 (8 ounce) package bow tie pasta
parsley sprig, for garnish
Recipe
1 remove skin from drumsticks. dice onion. spray a 10-inch skillet with cooking spray. over medium-high heat, cook drumsticks and onion until onion is golden and drumsticks are browned, turning drumstick , occasionally.
2 in a cup mix cornstarch with 1/2 cup water. stir cornstarch mixture, vegetable juice, and salt into drumstick mixture; heat to boiling. reduce heat to low; simmer, covered, 20 minutes or until juices run clear when chicken is pierced with a knife, turning drumsticks occasionally.
3 while drumsticks are cooking, prepare bow-tie pasta as label direct; drain; keep warm.
4 to serve, arrange drumsticks and sauce. on warm platter. spoon bow-tie pasta next to drumsticks. garnish with parsley.
1 recipe simple seitan or 16 ounces store-bought seitan, diced
1 green bell pepper, cut into 1/2-inch dice
1 large yellow onion, diced
2 stalks celery, diced
4 garlic cloves, minced
3 tablespoons tomato paste
1/2 cup cooking sherry or 1/2 cup vegetable broth
2 cups long-grain rice
28 ounces diced tomatoes
15 ounces beans
15 ounces red beans
1 bay leaf
4 -6 sprigs fresh thyme
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried paprika
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/4 teaspoon cayenne
4 cups vegetable broth
1 teaspoon salt
fresh ground black pepper
Recipe
1 preheat the oven to 375.
2 preheat a large oven-to-table dutch oven or heavy pot over medium-heat. saute the seitan in 2 t oil for 4-6 min, until lightly browned. remove from the pot and set aside.
3 add the remaining olive oil to the pot, then stir in the onion, celery, green pepper, and garlic. saute for 12-14 minutes, until the vegetables are very soft and a tad mushy. stir in the tomato paste and cook, stirring frequently, for another 4 minutes.
4 stir in the cooking sherry to deglaze the vegetables, cook for 30 seconds, then add the rice. stir the rice for about 4 minutes, then stir in the diced tomatoes, seitan, beans, bay leaf, all of the herbs, and the salt and pepper. bring to a simmer, pour in the vegetable broth, and return to a simmer. taste the broth and adjust the salt and pepper to taste.
5 if using a dutch oven, cover and place in oven for 30-35 minutes, until the rice is tender. if using a pot, transfer to a deep casserole dish, cover tightly with aluminum foil, and bake for 30-35 minutes. if using brown rice, increase the baking time to 40-45 minutes.
6 remove from the oven, stir the jambalaya, then cover and allow to sit for about 10 minutes before serving.
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
Servings: 4
4 corn tortillas
1/2 cup vegetable oil
1 teaspoon salt
2 cups pre-cooked shredded chicken
1 (8 ounce) can enchilada sauce
3 tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon season salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 (14 ounce) can refried beans
1 cup shredded lettuce
1 small diced tomato
1/4 cup sliced olive
1 cup sharp cheddar cheese
taco sauce
Recipe
1 heat oil & salt in a skillet and fry corn tortillas until brown and crispy.
2 shred chicken and season with enchilada sauce, lemon juice, chili powder, season salt, cumin and garlic powder; heat in a small pot until the chicken absorbs most of the sauce. if you like onion you can saute some and add to the chicken.
3 heat beans.
4 layer beans, cheese, chicken, lettuce, diced tomato, top with taco sauce. serve with my spanish rice recipe.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
3 tablespoons oil
1 medium eggplant, cut into 2 cm cubes (200g)
500 g lamb mince
2 tablespoons chili-garlic sauce
1 teaspoon ginger, finely grated
4 spring onions, finely chopped
2 cups chicken stock
2 tablespoons soy sauce
2 tablespoons cornflour
1 teaspoon caster sugar
Recipe
1 heat oil in a heavy based casserole dish or saucepan over high heat.
2 cook eggplant for 4 min, stirring often.
3 place eggplant on paper towel. then drain all but 1 tbsp oil from pan.
4 cook lamb mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
5 combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
Servings: 4
2 lbs sirloin steaks, fat removed
8 garlic cloves, minced
6 shallots, minced
1/4 cup tamari soy sauce
2 ounces ginger, peeled & minced
2 limes, juice of
2 lemons, juice of
2 large red onions, very thin julienne
1/4 cup rice vinegar
1/8 cup tamari soy sauce
2 limes, juice of
2 lemons, juice of
4 green onions, chopped
Recipe
1 for the steak: in a large bowl, marinate sirloin steak in minced garlic, minced shallots, soy sauce, ginger, and the juice from the limes& lemons.
2 this should marinate for at least 2 hours in the refrigerator.
3 over a high using a saute pan or cast iron pan, sear the sirloin on all sides until charred but not overcooked.
4 place pan in a 400 degree oven until cooked.
5 steak should be rare to medium rare.
6 steak can be grilled also for the garnish: in a small bowl, marinate red onions in rice vinegar, soy sauce, and the juice from the limes& lemons, then set aside.
7 remove steak from refrigerator, slice very thin using a very sharp knife.
8 to serve: on a flat plate or platter, spread out the marinated red onions evenly.
9 layer sliced sirloin over the red onions.
10 garnish with chopped green onions this should be served slightly chilled.
1 medium hass avocado, halved, seeded, peeled and sliced for serving (optional)
6 tortillas, for serving (or arepas) (optional)
Recipe
1 for the aji:
2 place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid.
3 add the tomato if using, season with salt, to taste, and stir all of the ingredients together.
4 cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving.
5 heat the oil in a large stockpot over medium heat for 1 minute.
6 add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally.
7 add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes.
8 add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary.
9 add the green plantains, cilantro, and chicken stock and bring to a boil.
10 reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.
11 using a slotted spoon, remove the chicken from the pot and set it aside.
12 add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes.
13 remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it.
14 to serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate.
15 serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
750 g floury potatoes, peeled and cut into chunks
2 bay leaves
salt, to taste
4 tablespoons hazelnut oil
1/4 cup hot chicken stock
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
Recipe
1 cook the potatoes with the bay leaves in boiling, salted water until they are tender; drain the potatoes and remove the bay leaves; return the potatoes to the pan - taking care that they do not burn - over a low heat to remove excess moisture; push the potatoes through a potato ricer, mouli or sieve until the texture is very fine.
2 return the potatoes to the pan over a medium heat and beat in 3 tablespoons of hazelnut oil; add the garlic to the stock and heat the chicken stock; add the hot chicken stock; and the butter and continue beating until the potatoes are smooth and light.
3 season with salt, to taste; place in a serving bowl and drizzle with the remaining hazelnut oil.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 4
1 1/2 lbs pumpkin, julienned
1 medium onion, finely chopped
1 tablespoon vegetable oil or 1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon finely chopped fresh dill
1 tablespoon all-purpose flour
1 cup hot water
2 teaspoons fresh lemon juice
1/2 cup cream or 1/2 cup half-and-half
Recipe
1 peel and cut the pumpkin into thin julienne strips 2 inches long; set aside.
2 in a pan, melt together the oil and butter and lightly brown the onion. add the dill and salt and stir well, let sauté for 1 minute.
3 sprinkle the flour over and whisk well, then gradually whisk in hot water. stir until the mixture is smooth and slightly thick.
4 add the julienned pumpkin, cover, cook over low heat for 1 hour, or until tender. check occasionally and stir, making sure that mixture does not thicken too much or scald; you can add small amounts of water or chicken broth if necessary.
5 when pumpkin is tender, add the lemon juice, stir well.
6 while stirring, add the cream or half-and-half and heat well.
7 serve.
8 note: i think this would go really well with rice or egg noodles!
1 rinse both rices together in a sieve. in large saucepan, combine rice, 1/2 teaspoon salt, oregano, thyme and 3 1/2 cups water. cover and bring to a boil, then reduce heat to low and simmer until rice is tender and water is absorbed, about 45 minutes.
2 preheat oven to 350°f spread pecans in small baking pan and bake until toasted and fragrant, stirring once, about 7 minutes. set aside to cool.
3 in large shallow serving bowl, whisk together vinegar, oil, remaining salt, pepper and cayenne. add scallions, tomatoes, celery, bell pepper, currants and parsley and mix well.
4 when rice is done, remove from heat and let stand, covered, 5 minutes. fluff with a fork and stir into vegetable mixture. chill at least 15 minutes.
5 just before serving, stir in toasted pecans and garnish with avocado slices.
Total Time: 1 hr 20 mins
Preparation Time: 25 mins
Cook Time: 55 mins
Ingredients
Servings: 6
3 large zucchini
1 large onion, chopped
1 lb lean ground beef, uncooked
3/4 cup short-grain rice, uncooked
2 tablespoons parsley, chopped
1 teaspoon allspice
1 teaspoon salt
1 teaspoon pepper
3 cups plain nonfat yogurt
1 egg
1 tablespoon cornstarch
1 teaspoon salt
3 cloves garlic, minced
Recipe
1 preheat oven to 375 degrees.
2 cut zucchini lengthwise and remove seeds.
3 place cut side up in one or two large casseroles dishes (depending one the size of the squash.) spray a large skillet with oil cooking spray, gently cook onion until transparent.
4 combine cooked onions with ground beef, rice, parsley, allspice, salt and prpper, and mix throughly.
5 fill each zucchini boat with the meat mixture, mounding it up and packing it in.
6 pour 1 cup (240ml) water on the bottom of each pan, around the squashes.
7 cover pans tightly with aluminum foil, bake 45 minutes.
8 meanwhile, prepare yogurt sauce: in a heavy saucepan, combine yogurt, egg , cornstarch, and salt.
9 stir mixture over medium heat until it comes to a boil.
10 continue to stir and cook for 5 minutes; it will thicken slightly as it cooks.
11 add garlic and cook for another 2 minutes, stirring constantly.
12 when zucchini has cooked for 45 minutes, remove from oven, uncover, and pour yogurt sauce over zucchini.
13 return to oven, uncovered and cook for 10 minutes more.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
3/4 lb chicken breasts or 3/4 lb chicken thigh
6 large eggs
1 green onion
2 tablespoons light soy sauce
2 tablespoons mirin
1 cup dashi
shredded nori (optional)
Recipe
1 finely chop the green onion.
2 cut chicken into bite-sized pieces.
3 marinate chicken in soy sauce and mirin for at least 10 minutes. if you don't have mirin, you can use sake and 1/4 tsp sugar. if you don't have sake, dry sherry can be used as well.
4 in another bowl, break the eggs. divide the yolks into halves. stir the eggs, but do not fully blend them.
5 in a saucepan, heat the dashi (substitute with chicken broth) to a boil. add the chicken and cook quickly, stirring constantly.
6 when the chicken is fully cooked, add the green onions and eggs in a circular motion. roughly stir the mixture.
7 in the traditional japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so i prefer to fully cook the eggs.
8 serve on steamed rice and garnish with nori to taste.
1/2-3/4 cup pecans or 1/2-3/4 cup pine nuts or 1/2-3/4 cup walnuts
salt and pepper
Recipe
1 sweat the onion and diced celery in 1/4 cup butter until translucent or soft but not browned.
2 cube the bread. add the onion and celery to the cubed bread. now add poultry seasoning and salt and pepper to taste. (i use a lot of poultry seasoning but then i like it). add some or all of the melted butter to moisten cutting down on the amount of butter if you wish.
3 add chicken stock until the mixture is moist but not wet. toast the nuts in a hot frying pan without fat on the stove being careful not to burn the nuts.
4 add to the stuffing mixture. using kitchen scissors, cut the prunes and apricots into halves or quarters depending on the size you like and add to the mixture taste for seasoning and add more to taste if desired.
5 stuff bird loosely (cavity and vent ends). i don't truss the bird and take the legs out of the hole in the pope's nose so that they are loose -- this allows for more stuffing in the cavity.
6 stuffs one turkey.
7 the recipe can be downsized for chickens also. use less of everything but remember to taste. left over uncooked stuffing may be baked in the oven in a covered casserole along with the bird.
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
Servings: 8
3 tablespoons olive oil
1 1/2 cups onions, chopped
1 bell pepper, chopped
1/2 cup celery, chopped
3 tablespoons garlic, chopped
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 teaspoon dried thyme
2 bay leaves
1 tablespoon worcestershire sauce
1 teaspoon liquid smoke
1 lb dried red kidney beans, sorted
7 cups water
Recipe
1 in your pressure cooker without the lid, heat the olive oil over medium heat. sauté the onions, bell pepper, celery, & garlic for about 5 minutes,.
2 add all the other ingredients, then attach pressure cooker lid & seal with rubber sealing ring and rocker weight installed. heat on high until the rocker begins to oscillate, then adjust heat down until the rocker weight oscillates to a slow rhythm (between 2 & 3 on my electric stove). cook 45 minutes. remove pot from heat & allow pressure to release.
3 after all pressure has been released, carefully remove the lid. remove the bay leaves with a slotted spoon. use a potato masher to partially mash the beans. stir over medium low heat for five minutes to allow the liquid to thicken, adding additional water if necessary. taste and adjust seasoning as necessary.
4 serve over hot cooked rice. garnish with green onion & hot sauce if you'd like.
