The other white meat.

Ingredients

• 2 (6-ounce) tuna steaks, each 1-inch thick
• 1 1/2 tablespoons olive oil plus additional oil for brushing
• Salt, to season fish
• 1 tablespoon fennel seeds
• 1 1/2 teaspoon black peppercorns
• 1 medium fennel bulb, trimmed and cut into 1/4-inch slices
• 1 medium red bell pepper, quartered and cut into 1/4-inch thick slices
• 2 large cloves garlic
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• Black pepper, to taste

Directions

Lightly brush tuna with additional oil and season with salt. Crush fennel seeds and peppercorns coarse in a mortar with a pestle and press onto both sides of tuna steaks. Let tuna steaks stand on a plate 10 minutes.

In a heavy non-stick skillet saute fennel bulb in 1 1/2 tablespoons oil over moderately high heat, stirring until golden. Add bell pepper and garlic and saute 1 minute. Add water and simmer vegetables, covered, 10 minutes, or until fennel is tender. Remove lid and, if necessary, boil mixture until liquid is nearly evaporated. Add lemon juice and salt and pepper to taste and keep warm.

While fennel mixture is cooking, brush a heavy skillet, preferably cast iron, with some additional oil and heat over moderately high heat until hot but not smoking. Saute tuna steaks 2 minutes on each side, or until barely pink in center, for medium meat. Transfer tuna steaks to plate and spoon fennel-pepper mixture over and around them.

2 T vegetable oil 2 large cloves garlic, crushed 3 t finely chopped fresh ginger 3/4 lb sugar snap peas 1 lb scallops 2 scallions, cut into 3/4" pieces 2 1/2 T oyster sauce 2 t soy sauce 1/2 t sesame oil 2 t sugar Heat wok over medium heat, add the oil and swirl to coat the surface of the wok Add the garlic and ginger, stir fry for 30 seconds or until fragrant Add the peas to the wok and cook for 1 minute Add the scallops and scallions and cook 1 minute or until the scallions are wilted. Stir in the oyster and soy sauces, sesame oil and sugar. Heat for 1 minute or until warmed through. Serve with Rice Bowl Food, page 256

This is a fast, easy dinner to make. Perfect for wookies.

Ingredients

• 12-16 oz crab meat
• 1 small jalapeno, seeded and minced
• 1/2 bunch flat leaf parsley, minced or cilantro
• juice of two lemons
• 1 C olive oil
• 1 lb linguine
• salt and pepper to taste
• Olive oil for sprinkling

Instructions

• Put the crabmeat in a bowl
• Add the jalapeno, parlsey, lemon juice and garlic
• Mix all the ingredients well
• Cook the pasta until al dente
• Drain
• Gently mix the pasta and the crab mixture
• Add salt and pepper
• Serve with olive oil for sprinkling

Faster than warp speed!

Ingredients

• 1/2 C olive oil
• 2 cloves garlic, minced
• 12 oz medium shrimp
• 1/2 red jalapeno, minced
• 1/2 bunch Italian parsley or cilantro, stemmed and minced
• 12 cherry tomatoes, halved
• 1 lb spaghetti
• Olive oil for sprinkling

Directions

1. Heat oil in saucepan
2. Saute garlic until soft
3. Add the shrimp and chile
4. Saute for 2 or 3 minutes or until the shrimp are pink
5. Stir in the tomatoes and parsley
6. Cook the spaghetti until al dente
7. Mix spaghetti and shrimp mixture together

Eat it up like a bad wookie!

15 minutes, yeah right. Maybe once the water is boiling. Still, it's fast. And good.

• 7 to 8 fresh oregano sprigs
• 2 T dried oregano, crushed in a mortar
• 20 cherry tomatoes, halved
• 1 C extra virgin olive oil
• salt and pepper to taste
• 12 oz spaghetti

Directions

• Mix the fresh and dried oregano together. Combine the tomatoes, oil, salt and pepper.
• Cook spaghetti al dente
• Drain the tomatoes, reserve the oil.
• Add the reserved oil to the spaghetti
• Add the oregano mixture to the spaghetti and mix well.
• Dish up ... put the marinated tomatoes on top of the pasta.

This is a long term project, not the 20 minutes in the otherwise excellent "Pasta, a Passion" book. 12 oz medium shrimp, peeled and deveined 12 oz bay scallops 2 cloves garlic, minced 1 teaspoon lemon zest 2 T olive oil Freshly ground black pepper 12 oz pasta shells 1 red bell pepper Salt 6 oz sugar snap peas Lemon Mayonnaise 1/2 C mayo 1/2 C sour cream 1 1/2 teaspoons freshly squeezed lemon juice 1 T minced flat leave parsley or cilantro Leaves from 1 large head of romaine lettuce, cut into thick shreds Lime or lemon wedges for garnish Mix shrimp, scallops, garlic, zest, oil and pepper in a bowl. Cover and refrigerate for 2 to 4 hours Cook pasta al dente, rinse in cold water Broil the pepper until the skin is blackened Put pepper in plastic bag and let sit for 10 minutes Remove skin from peppers and dice the peppers. Broil the shrimp and scallops until the shrimp are pink and scallops are opaque Cook the snap peas in boiling water for two minutes To make the mayonnaise, mix all ingredients in a large bowl Stir in the pasta, peppers, peas, shrimp and scallops Make a bed of Romaine, top with the salad, garnish with lemon or lime wedges Chow down like a bad dog!

About 1 hour, 20 minutes Marinade 6 T soy sauce 6 T water 1/2 C sake 4 T sugar 2 T fresh minced ginger 1/2 t minced jalapeno 1 T cornstarch 6 oz bay scallops 12 oz broccoli 1 lb spaghetti 1 T olive oil 2 red or green bell peppers, seeded, deribbed and cut into strips Combine all the marinade ingredients in a small saucepan Heat the marinade, stirring constantly until thickened Let cool Pour half the marinade into a bowl Add the scallops, let marinade at room temperature for an hour Preheat broiler Cook the broccoli in boiling water for 1 minute Rinse the broccoli in cold water Thread the scallops onto 12 wooden skewers Brush the scallops with marinade Broil the scallops, turning once Cook the pasta until al dente Heat the oil in a skillet Saute bell peppers until done, about 3 minutes. Add the marinade and cook 3 more minutes Stir in the broccoli and pasta Divide on 6 plates Put 2 skewers of scallops on each plate

Ingredients

• 2 medium onions, finely chopped
• 4 celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 5 garlic cloves, thinly sliced
• 1/4 extra virgin olive oil
• 1/4 pancetta or slab bacon, ground or thinly sliced and food processed until finely chopped
• 1 pound ground veal
• 1 pound ground pork
• 1 6oz can tomato paste
• 1 cup whole milk
• 1 cup dry white wine
• 1 cup water
• 1teaspoon fresh thyme leaves
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper

Preparation

Cook onions, celery, carrot and garlic in oil in a 6-8 quart pot over moderate heat, stirring occaisionally , until softened, about 5 minutes.

Add pancetta, veal and pork. Cook over moderaly high heat, stirring and breaking up lumps until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water and thyme. Gently simmer, covered, until sauce is thickened. 1 to 1 1/2 hours. Add salt, pepper and remove from heat.

Sauce may be made up to 2 days haead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

Ingredients

• 1 small butternut, acorn, or other winter squash, peeled, seeded and cut into tiny chunks
• olive oil
• 1 bunch of basil, stems removed
• 2 slices good brown bread, stale or dried out in the oven
• 1/2 a small head of broccoli (100 g / 3.5 oz), roughly chopped
• 4 tablespoons creme fraiche or sour cream
• ~ 1 3/4 cups / 3.5 oz / 100 g grated white cheddar cheese
• ~ 1 3/4 cups / 3.5 oz / 100 g grated gruyere cheese
• a large handful of (yellow) cherry tomatoes
• 3 cups / 300 g dried (whole wheat) macaroni elbows

Directions

• Preheat your oven to 400F / 200C with a rack in the middle.
• Put a large pot of water on to boil.
• Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20-25 minutes, or until golden.
• In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you've got a fine crumb. It'll be a bit damp - that's o.k. Transfer to a small bowl and give the processor a rinse. In a separate bowl, combine the creme fraiche and grated cheeses.
• Place the cherry tomatoes in the food processor with the remaining basil. Pulse a couple times to break things up, then add to the creme fraiche mixture and stir well.
• Boil the pasta in well-salted water for a bit less time than the package suggests - you want it ever so slightly undercooked. Drain, reserving a big cup of the hot pasta water for later use. Return the hot pasta to the pan and add the cheese mixture to it.
• Add the squash and give it a good stir. Add pasta water to thin the sauce to the consistency of cream. It can be a bit runny as the pasta will soak it up in the oven.
• Transfer everything to a large baking dish or casserole. Sprinkle the green breadcrumbs evenly across the top and bake for 20 -25 minutes or until the topping is crunchy. Remove from the oven, and wait 10 minutes before serving. Serves 8 - 10.
• Adapted from Hungry? The innocent recipe book for filling your family with good stuff by Anna Jones, Vanessa Hattersley, and innocent Prep time: 35 min - Cook time: 25 min Source: https://www.101cookbooks.com/archives/broccolibasil-mac-and-cheese-reci…

Ingredients

• 1 lb. boneless and skinless chicken breast, sliced horizontal into halves
• 1/4 cup all-purpose flour
• 1 pinch salt
• 3 dashes ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy whipping cream
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon salt or to taste
• 2 1/2 tablespoons lemon juice
• 1 tablespoon non-pareil capers in jar, use the capers only
• 1 tablespoon chopped parsley

Instructions

1. Wash and rinse the chicken breasts with cold water. Pat dry with paper towels. Slice horizontally. Mix the flour, salt and pepper in a dish. Dredge the chicken generously with the flour.

2. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the olive oil and butter. Brown the chicken on both sides, about 2-3 minutes on each side until both sides turn brown. (You may brown the chicken on a regular skillet or non-stick skillet.

3. Add the garlic and cook a little bit. Add the chicken broth, heavy whipping cream, grated Parmesan cheese, salt, lemon juice and capers. Cover the pot and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully. Turn to Saute mode for cook for 1 - 2 minutes to reduce the sauce. Add more salt and lemon juice to suit your taste. Top with the chopped parsley and serve immediately with some plain pasta such as spaghetti or linguine.

Source: https://rasamalaysia.com/instant-pot-creamy-chicken-piccata/

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves of garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt
• Freshly ground black pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

Ingredients

• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 T sugar (please adjust to your taste)
• ¹⁄₂ t basil
• ¹⁄₂ t oregano
• ¹⁄₂ t black pepper
• ¹⁄₂ t salt
• 1 t crushed red pepper flakes (please adjust to your taste)

DIRECTIONS

• Throw it all in a sauce pan, stir, simmer, cover and continue to simmer for 20-30 minutes.
• Season again to taste.
• **we like a spicy sweet sauce -- so please adjust the sugar and crushed red to your liking**.

Source: https://www.food.com/recipe/my-super-simple-spaghetti-sauce-266734

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• Squash Spaghetti
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.
• Remove squash from oven and set aside to cool enough to be easily handled.
• Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes.
• Stir in tomatoes and cook until tomatoes are warmed through.
• Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Comment: We really liked this new way to enjoy spaghetti squash. I did do some things differently. I microwaved the squash, both halves on a paper plate, skin side for 5 min. and open side covered with paper towel for 6 min. and it was done perfectly. Using suggestions from others, I sautéd red pepper and onion together, added one can of Italian style tomatoes, undrained, and ripe olives. Tossed it all together and tried to save enough leftovers for next day lunch.

Source: http://allrecipes.com/recipe/13948/spaghetti-squash-i/

Ingredients

• Kosher salt
• 1 pound dried orechiette or mini shells
• 1 C frozen peas
• 1/3 C extra virgin olive oil
• 1 clove garlic, peeled and sliced
• 1 t red chili flakes
• 1 (5oz) can of tuna in olive oil
• 1T lemon zest + 2t lemon juice
• 1/4C chopped fresh parsley
• Freshly ground black pepper

A number of the comments on the source page suggest doubling the peas, oil, garlic and tuna for the mass of pasta

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions. 30 seconds before pasta is done, add peas to the boiling water. Drain pasta and peas, reserving 1/2 cup of cooking liquid.

2. While pasta cooks, heat olive oil in a small skillet medium heat until shimmering. Add garlic and chili flakes and cook, stirring, until fragrant, about 1 minutes. Transfer mixture to a bowl and set aside.

3. When pasta is cooked, return pasta to now-empty pot. Add tuna, breaking it into chunky flakes as you add it. Add garlic and chili oil mixture to pasta and set over high heat. Add reserved pasta cooking liquid, lemon zest, and lemon juice and simmer, stirring constantly, until the sauce coats the pasta and thickens. Stir in parsley, season to taste with salt and pepper, and serve immediately.

Source: https://www.seriouseats.com/recipes/2014/03/spicy-orechiette-with-tuna-peas-lemon-recipe.html

Ingredients

• 3 slices bacon, cut into 1/4-inch pieces
• ½ pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
• 1 pound spaghetti
• 4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
• 10 fresh basil leaves, sliced thin
• 5 eggs, whisked, at room temperature
• 2 tablespoons whole milk
• ½ cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
• Kosher salt and freshly ground black pepper

Preparation

1. Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
2. Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
3. While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.
4. Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
5. Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
6. Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.

Ingredients

Sweet Potato Filling

• 2 lbs sweet potatoes

• 2 tbsp brown sugar

• 2 tbsp butter

• ½ tsp nutmeg

• ½ tsp ground cloves

Pasta Dough

• 3 cups flour

• 4 eggs

• 1/4 cup water

Basil Brown Butter Sauce

• ¼ cup butter

• 2 tbsp fresh basil (finely chopped)

Toasted Walnuts​

Instructions

1. Begin by peeling and cubing the sweet potatoes.
2. Place in a large pot of boiling water and cook until fork tender, about 20 minutes.
3. While the potatoes are boiling, prepare the pasta dough.
4. Add the flour to a large mixing bowl, make a well in the middle then add the eggs.
5. Combine well, then add the water until a solid ball forms that is not dry, yet not sticky. If dry, add additional water. If sticky, add additional flour.
6. Divide the dough into four pieces then roll each piece of dough into thin sheets either by hand or with a pasta roller.
7. Use a 3 inch diameter pastry cutter to cut the ravioli shapes from the dough.
8. Once the sweet potatoes are cooked, drain and cool, then add to a large mixing bowl with the brown sugar, butter, nutmeg and cloves.
9. Use an electric hand mixer to mash.
10. Next, place a dollop of the sweet potato mixture onto half of the ravioli pasta shapes, then top with the other half.
11. Use your finger to crimp the edges closed.
12. Continue until all of the raviolis are complete.
13. Working in batches place 4-6 raviolis in a pot of boiling water for 2-3 minutes.
14. Place the butter in a skillet next to the pot, melt over medium-high heat until the butter begins to brown, then toss the basil in.
15. Drain the raviolis from the water then place into the Basil Brown Butter Sauce.
16. Saute on each side for 1-2 minutes.
17. Place onto a plate and drizzle with additional sauce then top with the toasted walnuts.

Source: https://whitneybond.com/sweet-potato-ravioli/

Ingredients

• 100g type 00 or cake flour, per serving you wish to make
• 1 extra large egg, per serving. There are special pasta eggs in Italy with almost florescent yolks. I've no idea what they add to the recipe other than color.
• 1 T olive oil per serving

Directions

• place the flour on the table, make a volcano caldera out of it. ie hollow center with a ring of flour. You can do this in a bowl, too, if you want a small mess on your table/countertop.
• Crack open the eggs and place in the center of the flour caldera.
• Mix the eggs first, then start working in the flour. Don't mix too much flour in at once as you might not have enough egg to wet it out. If you end up too dry, don't worry, just put in some olive oil.
• You should end up with a nice elastic ball that doesn't stick to your hands. Knead gently the table or cutting board. Add a good splash of olive oil for each serving and work it in. The ball should be even more elastic. Add flour so it doesn't stick to your hands and isn't too oily.
• If you're making a big batch, consider dividing it up into portions for two people at a time. Rolling out more than two servings at once will either take an extra wide pin or will be very long. Three servings might be manageable, but four will overwhelm you especially if this is your first time making pasta.
• Press your pasta ball out into an oblong shape with your hands. Flour your work surface, flour the top of the pasta lump. Start rolling. You want end up with a rectangular sheet nearly as wide as your rolling pin (assuming you have a regular US style rolling pine, not a meter long Italian restaurant pin). Length is dependent on how much dough you have and its thickness. Dough for two servings rolls out to about 80cm for me. Make it about 2/3rds as thick as you want to end up with as the pasta will absorb water and thicken when cooked. The pasta should be quite elastic and strong, so go ahead and tug on the corners to square them up if you like. With a small amount of practice, you should be able to roll out pasta for two in five to ten minutes.
• Set the pasta sheet on a towel to dry for an hour or two. It should still be flexible, not crusty, when the drying process is over.
• From grabbing the flour and eggs to drying the pasta sheet takes me less than 15 minutes after three batches. Time might go down to ten minutes with more practice.This isn't a time consuming process!
• Fold the long edges in towards the center -- leave them about a 1/2 inch from the center. Fold the long edges in again then fold one of the halves onto the other half. The 1/2 gap you left keeps the center of the pasta sheet from stretching when you make that last fold.
• Slice the pasta into tagliatelle, an eighth to a quarter inch wide. I like thinner rather than wider, myself.
• Grab a handful of the rolled up pasta and shake to unroll. Place on a plate in loose piles. Don't stack too high else the pasta will stick together. This can be covered and refrigerated for a day or two, I think, if you're preparing a dinner ahead of time.
• Ready to cook! Add the pasta to boiling, well salted water. Don't cook too much at one time as the water needs to circulate freely around the pasta. Unlike boxed pasta, this cooks in just a few minutes. When it floats to the top of the water, scoop out with a sieve or large slotted spoon and serve with your favorite sauce. Repeat until done.

This is from StephenCooks.com, a very well done cooking blog. I'm lazy, so substitute Boboli crusts for the homemade ones Stephen talks about.

Fennel Pancetta Pizza

• dough for 1 pizza shell (see recipe HERE)
• 1/2 small fennel bulb
• 1 smallish onion
• 1/2 Granny Smith apple, peeled, cored and sliced
• 2 1/4" slices pancetta, diced
• 3 T pine nuts
• 2 0z Parmigiano Reggiano, shredded
• 2 0z Manchego, shredded
• 2 oz fresh mozzarella, shredded
• 3 T minced flat leaf parsley
• 3 scallions, cut in threads
• 12 grape tomatoes 3 large cloves garlic
• 3 T fresh rosemary, chopped olive oil

Instructions

• Halve the grape tomatoes, toss them in a little olive oil and dry them for about 25 minutes in a 325º oven. Set aside.
• Remove the outer layer of the fennel bulb and discard. Cut the bulb in half lengthwise and reserve one half for another purpose. Cut off the root end of the remaining fennel half and slice the bulb crosswise into 1/4" slices.
• Peel and slice the onion in thick slices.
• Chop the garlic.
• Sauté the pancetta until just crisp and drain on paper towels.
• Toast the pine nuts in a dry skillet over high heat, stirring, until they start to darken; then scoop them onto a paper towel lined plate.
• When the pizza dough has completed the second rise spread 3 tablespoons olive oil over the shell and then the fennel, apple and onion slices. Scatter on the rosemary and garlic and bake on a preheated pizza stone 8 - 10 minutes at 450º. Spread on the cheeses, then scatter on the pancetta and grape tomatoes. Bake 8 - 10 minutes more at 400º, until the crust is golden brown. Scatter on the parsley, pine nuts and scallions, cut in slices and serve immediately.

There's no better way to cook a pizza than on the grill. The high, dry heat of your grill makes it the perfect pizza oven. This Italian inspired pizza is loaded with delicious flavors sure to make everyone happy. Prep Time: 20 minutes Cook Time: 10 minutes

Ingredients:

• 1 pound sweet or hot Italian sausages
• 1 red bell pepper, seeded and cut in half
• 1 yellow bell pepper, seeded and cut in half
• 4 roma tomatoes, thinly sliced
• 2 cups grated mozzarella cheese
• 3/4 cup olive oil
• 1/2 cup grated Parmesan
• 1/2 cup balsamic vinegar
• 4 cloves garlic minced
• 2 tablespoons fresh rosemary, chopped
• one recipe Pizza Dough or one package frozen pizza dough

Preparation:

Preheat grill. Divide pizza dough into 4 equal pieces. Roll into rounds about 8 to 9 inches in diameter. Combine olive oil, balsamic vinegar, garlic and rosemary. Brush bell peppers lightly with mixture. Place sausage and bell peppers on hot grill. Grill until peppers have started to blacken and blister and sausage is sizzling and browned. Remove from grill and cut the peppers into thin strips and the sausage into thin slices. Place pizza rounds on hot grill. Allow to slight brown on both sides. Remove from grill and top with cheeses, sausage and bell peppers. Light drizzle olive oil mixture over the top and return to the grill over a low heat. Close lid and grill until cheese is melted. Remove and serve. http://bbq.about.com/od/miscellaneousrecipes/r/bl20706a.htm

Ingredients

• 1 store bought pizza dough
• Cornmeal or flour, for dough
• 2 tablespoons extra-virgin olive oil (2 turns of the pan plus a drizzle)
• 1 pound ground chicken
• 3 cloves garlic, chopped
• 1 small onion, chopped
• Salt and pepper
• Handful flat-leaf parsley, chopped
• Couple pinches crushed red pepper flakes
• Couple pinches dried oregano
• 1 (8-ounce) can tomato sauce
• 1 cup grated Parmigiano-Reggiano
• 1 1/2 cups shredded provolone
• 5 to 6 leaves basil, torn or shredded

Directions Preheat oven to 425 degrees F. Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven. Bake 10 minutes. Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through. Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10 to12 minutes. Top the pizza with basil, cut and serve.

Ingredients

• 2 cups mashed potatoes
• 6 slices cooked bacon, crumbled
• ¼ cup sliced green onions
• 8 eaches flour tortillas
• 2 cups shredded Cheddar cheese
• 2 tablespoons softened butter
• 1 cup salsa
• ¼ cup sour cream

Directions

• Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
• Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

Source: https://www.allrecipes.com/recipe/149679/mashed-potato-quesadilla/

Ingredients:

• 1/2 cup warm water (105 to 110 degrees F)
• 2 teaspoons dry yeast
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons olive oil

Directions: Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• ½ cup onion, chopped
• ¼ cup celery, chopped
• 1 garlic clove, minced
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon black pepper
• 1 small bay leaf
• 1 teaspoon fennel seed

Directions

Ingredients:

• 1 tablespoon yellow cornmeal
• 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
• 6 teaspoons extra-virgin olive oil
• 1 1/3 cups, grated pasteurized mozzarella
• 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
• 1/4 cup grated Parmesan
• 1 large garlic clove, minced, optional
• 6 fresh basil leaves, plus extra for garnish
• /2 teaspoon salt

Directions: Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet. Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

yield: 8 to 10, active time 30 minutes, total time 120 minutes

Ingredients

• 6 ounces hot Italian turkey sausage (2 or 3 links), casings removed
• 2 medium onions, chopped medium (about 2 cups)
• 1 large green bell pepper, chopped medium (about 1 cup)
• 8 garlic cloves, finely minced or grated on a microplane (about 8 teaspoons)
• 1 pound ground sirloin
• 1 jalapeño pepper, finely chopped
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot or other fruity red wine
• 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Procedures

1. Heat a large pot or Dutch oven over medium-high until hot (about 1 minute). Add sausage, onion, bell pepper, garlic, sirloin, and jalapeno. Cook, stirring frequently and breaking up meat with back of wooden spoon until meat is browned and onions are translucent, 8 to 12 minutes.
2. Add chili powder, brown sugar, cumin, tomato paste, oregano, black pepper, salt, and bay leaves. Cook until fragrant, stirring constantly, about 1 minute. Add wine, tomatoes, and beans. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook until flavors have blended and liquid has reduced, about 1 hour, stirring occasionally to prevent it from sticking to bottom of pan.
3. Remove cover and cook an additional 30 minutes, stirring occasionally. Remove bay leaves. Scoop into bowls and sprinkle with graded cheddar. Serve with remaining wine.

Ingredients

• 10 cups chicken broth, homemade or reduced-sodium canned
• 3 medium carrots, peeled and diced
• 1 large stalk celery, diced
• 3 tablespoons minced fresh ginger
• 6 cloves garlic, minced
• 4 ounces dried egg noodles (3 cups)
• 4 cups shredded cooked skinless chicken (about 1 pound)
• 3 tablespoons chopped fresh dill
• 1 tablespoon lemon juice, or to taste

Directions

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 lbs ground beef (for the diet conscious you can also use ground turkey)
• 1 large onion, chopped
• 1 fresh garlic clove, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano
• 2 tablespoons chili powder
• 2 (8 ounce) cans Ro-Tel tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 2 (16 ounce) cans dark red kidney beans, undrained
• 5 1/2 ounces tomato juice

Directions

1. Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
2. Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
3. Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

Ingredients

• 2 1/2 lbs ham (smoked, bone-in picnic ham)
• 4 bay leaves
• 1 lb split peas, rinsed and picked through
• 1 teaspoon dried thyme
• 2 tablespoons extra virgin olive oil
• 2 medium onions, chopped medium
• 2 medium carrots, chopped medium
• 2 medium celery, chopped medium
• 1 tablespoon unsalted butter
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 1 pinch sugar
• 3 small red potatoes, scrubbed and cut into 1/2 inch dice (about 3/4 cup)
• black pepper (freshly ground)
• red onion, minced
• balsamic vinegar

Directions:

1. Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.
2. Cover and bring to a boil over medium-high heat.
3. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.
4. Remove ham meat and bone from pot and set aside.
5. Add split peas and thyme to stock.
6. Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes.
7. Meanwhile, when ham is cool enough to handle, shred meat into bite-sized peas and set aside. Discard rind and bone.
8. While peas are simmering, heat oil in a large skillet over high heat until shimmering.
9. Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown (5 to 6 minutes).
10. Reduce heat to medium-low and add butter, garlic, and sugar.
11. Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes and set aside.
12. Add sauteed vegetables, potatoes, and shredded ham to pot with split peas.
13. Simmer until potatoes and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more.
14. Season with pepper to taste.
15. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.

• 200g cannellini or borlotti beans, fresh, or dried and soaked overnight
• 1 bay leaf
• 1 tomato, squashed
• 1 small potato, peeled
• sea salt and freshly ground black pepper
• olive oil
• 4 rashers smoked pancetta or bacon, preferably free-range or organic
• 2 small red onions, peeled and finely chopped
• 2 carrots, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• ½ a head of fennel, chopped
• 3 cloves of garlic, peeled and finely chopped
• a small bunch of fresh basil, leaves and stalks separated
• 2 x 400g tins of good-quality plum tomatoes
• a glass of red wine
• 2 small courgettes, quartered and sliced
• 200g chard or spinach, washed and roughly sliced (including stalks)
• 565ml chicken, ham or vegetable stock, preferably organic
• 55g dried pasta
• a block of Parmesan cheese, to serve

starter | serves Serves 4 to 6

Ingredients

• 4 split (2 whole) chicken breasts, bone in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 cups chopped onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large cloves garlic, chopped
• 2 1/2 quarts chicken stock, preferably homemade
• 1 (28-ounce) can whole tomatoes in puree, crushed
• 2 to 4 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
• 6 (6-inch) fresh white corn tortillas

Directions

Ingredients

• 1 leftover turkey carcass
• 3 medium onions, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 cup butter, cubed
• 1 cup all-purpose flour
• 2 cups half-and-half cream
• 1 cup uncooked long grain rice
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granules
• 3/4 teaspoon pepper

Directions

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

INGREDIENTS

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 medium garlic clove, minced
• 3 tablespoons butter
• One 14.5-ounce can low sodium chicken broth
• 1 cup uncooked peeled and diced potatoes
• 1 cup shredded carrots
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh dill (+ more for garnish)
• One 14.75-ounce can cream-style corn
• 2 cups half and half cream
• 1 3/4 to 2 cups fully cooked salmon chunks

INSTRUCTIONS

• In a large saucepan, sauté the celery, onion, green pepper and garlic in butter until the vegetables are tender. Add the broth, potatoes, carrots, salt, pepper, and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. 
• Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.

Source: https://www.recipegirl.com/salmon-chowder/

Ingredients

• 1/2 lb cabbage
• 1 lb burger
• 1/2 onion
• 1 egg
• 2 T mayonaise
• 5 oz finely grated cheese

Directions

• Preheat oven to 350F
• Very finely slice the 1/2 lb of cabbage. Grate the onion. Combine cabbage, onion, egg and burger. Form into 6 meatballs, slightly flattened, and place in oiled baking pan. Cover with aluminum foil and bake for 45 minutes. Remove from oven.
• Mix mayonaise and grated cheese. Place a dollop on top of each meatball. Return baking pan to oven, uncovered, for 5-7 minutes. 
• Ready to serve!

Source: https://www.youtube.com/watch?v=H6IjZsGNX6A

Ingredients for 6 portions:

For the sage brown butter:

• 4 tablespoons unsalted butter
• 6-8 large sage leaves (or a lot of tiny leaves like I used in the video)

For the soup:

• 3 1/2 pound butternut squash
• 1 tablespoon olive oil
• 1 chopped onion
• 1 cup sliced carrots
• 6 garlic cloves, peeled
• sage-infused brown butter
• 2 teaspoon kosher salt, or to taste
• 6 cups chicken broth, plus more if needed
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar (or other vinegar)
• cayenne to taste
• creme fraiche and chive to garnish

Directions:

• Heat olive oil in a pan, add chopped onion and carrot. Sweat until onions are transparent
• Transfer onions and carrots to a baking pan (bonus if your sweating pan is also a baking pan!), tuck in the 6 peeled garlic cloves. Slice the squash in half, remove the guts and place, unskinned and inside up, on top of the onions, carrots and garlic. Bake until very tender, 50-60 minutes at 400F.
• Brown unsalted butter in a sauce pan, remove from heat and toss in half a dozen large sage leaves or a handfull of smaller leaves.
• Scoop out the squash into a soup kettle, add the baked vegetables and sage infused butter. If you want it a little sweet, add 2 tablespoons maple syrup or honey and the 6 cups broth. Bring to a boil then simmer for about an hour.
• Use the stick blender to break everything up then run it through a sieve to pull out the fiberous bits.
• Adjust thickness with additional water or stock. Probably won't need to reduce it, but go ahead if you do.
• Add 2T apple cider vinegar, salt to taste and cayenne pepper to taste and you're ready to eat!

Serve with hard rolls or in a sourdough bowl.

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 cups chopped yellow onions, from 2 medium onions
• 1 red bell pepper, diced
• 6 medium garlic cloves, minced
• 2 pounds ground chicken (preferably not labeled "lean")
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon red pepper flakes (omit for milder chili)
• 1 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 2 teaspoons salt
• 2 (26 oz.) cartons Pomi chopped tomatoes or two 28 oz. cans chopped or diced tomatoes
• 2 cups low sodium chicken broth
• 1 teaspoon sugar
• 1 (15 oz.) can Cannellini beans, drained and rinsed

DIRECTIONS

1. Heat the oil in a large nonreactive pot over medium heat. Add the onions and red bell pepper and cook, stirring frequently, until softened, 8 to 10 minutes. Add the garlic and cook, stirring to prevent garlic from burning, about two minutes more.
2. Increase the heat to medium-high. Add the ground chicken, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper, and salt. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.
3. Add the tomatoes, chicken broth, and sugar. Bring to a boil, then reduce the heat to low and simmer, partially covered with lid ajar, for about one hour, stirring occasionally.
4. Stir in the white beans and simmer, uncovered for about 50 minutes more, or until the meat is tender and the flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add more salt if necessary.
5. Note: Pomi boxed tomatoes are available at some regular grocers, Whole Foods and gourmet food shops.
6. Note: A nonreactive pot is made of a material that will not react negatively with acidic ingredients. Stainless steel, enamel, glass and nonstick (as long as there are no scratches in the nonstick coating) are all safe to use. Do not use cast iron or aluminum.
7. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you’ll likely need to add some broth when reheating.)

Source: https://www.onceuponachef.com/recipes/chicken-chili-with-white-beans.html

Cottage Pie

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced
• 2 pounds lean ground lamb
• ⅓ cup all-purpose flour
• salt and ground black pepper to taste
• 2 teaspoons minced fresh rosemary
• 1 teaspoon paprika
• ⅛ teaspoon ground cinnamon
• 1 tablespoon ketchup
• 3 cloves garlic, minced
• 2 ½ cups water, or as needed
• 1 (12 ounce) package frozen peas and carrots, thawed
•  

Ingredients for Potato Topping

• 2 ½ pounds Yukon Gold potatoes, peeled and halved
• 1 tablespoon butter
• 1 pinch ground cayenne pepper
• ¼ cup cream cheese
• ¼ pound Irish cheese (such as Dubliner®), shredded
• salt and ground black pepper to taste
• 1 egg yolk
• 2 T milk

Directions

• Preheat the oven to 375 degrees F (190 degrees C).
• Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
• Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
• Stir in water and scrape up any brown bits from the bottom of the Dutch oven.
• Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
• Remove lamb mixture from heat and stir in peas and carrots until combined.
• Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.

For potatoes

• Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes.
• Drain well and return potatoes to pan.
• Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
• Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.

Bring it all together

• Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
• Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Sources: Chef John's Irish Shephard's Pie and https://www.allrecipes.com/recipe/220519/irish-shepherds-pie/

Ingredients

• 1 1/2 cups dry red beans or kidney beans or 2 cans beans, drained
• 1 tablespoon vegetable oil
• 1 large onion, quartered, sliced
• 1 green bell pepper, chopped
• 1 pound ground round
• 1 can (14.5 ounces) tomatoes
• 1 can mild green chile peppers
• 1 can (8 ounces) tomato sauce
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• dash cayenne pepper, or to taste
• 2 whole cloves
• 1 small bay leaf

Cooking

Ingredients

• 1/4 cup (60ml) mayonnaise
• 1/4 cup (60ml) sour cream or Mexican crema
• 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
• 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
• 1 medium clove garlic, finely minced (about 1 teaspoon)
• 1/4 cup finely chopped cilantro leaves and tender stems
• 4 ears shucked corn
• 1 lime, cut into wedges

Directions

1. Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

2. While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.

3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Source: https://www.seriouseats.com/recipes/2013/07/mexican-street-corn-elotes-recipe.html

Ingredients

• 2 lb ground beef (I use 97/3)
• Salt and pepper to taste
• 1/2 cup beef of vegetable broth
• 1 cup onion, finely chopped
• 1 cup green pepper, chopped into small cubes
• 6 cloves garlic, minced
• 4 cans (15.5 oz each) red kidney beans, 15.5 oz each red kidney beans, undrained
• 4 cans (8 oz each) tomato sauce
• 2 cans (14.5 oz each) petit diced tomatoes
• 2 tablespoons granulated sugar (optional)
• 6-8 tablespoons chili powder see notes

Toppings:

• Shredded cheddar cheese
• Sour cream
• Sliced jalapeño
• Chopped cilantro

Instructions

1. Turn the pressure cooker on and select “Sauté” mode, adjust to more. Add ground beef to the pot and cook until browned and no longer pink, about 10 minutes. Remove excess of grease with a spoon, if necessary. Season with salt and pepper to taste. Add onions, peppers, and garlic, sauté for about 3 more minutes.

2. Deglaze the pot by adding 1/4 cup of the broth and scraping the bottom of the pot with a wooden spoon to loosen the browned bits. NOTE: make sure to deglaze well the pot to avoid getting the burn message. Stir in canned beans (undrained), tomatoes (with juices), sugar and chili powder. Mix well. Press “Cancel”.

3. Secure lid and close pressure-release valve.

4. Select “Manual” or “Pressure Cook” and adjust time to 15 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “Cancel”.

5. Stir well, taste and add more salt and pepper, if necessary, to your taste. Serve with desired toppings.

Source: https://mommyshomecooking.com/easy-instant-pot-chili/

Ingredients:

• 1 cup diced celery
• 1 1/2 cups diced onion (about 1 medium onion)
• 2 cups chopped leek, white and light green parts only
• 2 cups diced carrot
• 1 1/2 cups diced zucchini (about 1 medium zucchini)
• 8 ounces cremini mushrooms, sliced
• 4 garlic cloves, minced
• 3 (15-ounce) cans cannellini beans, drained and rinsed well
• 1 (28-ounce) can diced San Marzano tomatoes
• 4 cups of vegetable or chicken stock
• 1 Tablespoon dried Italian seasoning herb mix
• 1 pound Italian sausage links, left whole (optional)
• 1 bunch Lacinato kale, shredded
• 1/2 bunch fresh Italian parsley, chopped
• thinly sliced rounds of lemon, chopped
• salt and pepper, to taste

Instructions:

1. Combine the celery, onion, leek, carrot, zucchini, mushrooms, garlic, beans, tomatoes, stock, dried Italian herbs, and whole Italian sausage links, if using.
2. Close and seal the Instant Pot, and set for five minutes on high of the “Manual” setting.
3. Let pressure release naturally. Remove sausage links, if using, and slice into bite-size pieces. Replace pieces into the soup.
4. Stir the shredded kale, parsley, and chopped lemon into the soup. Season to taste and serve hot.

Source: https://www.brit.co/instant-pot-tuscan-white-bean-soup-recipe/

For the Crust

• 3 cups ice cold vegetable shortening or butter
• 9 cups all purpose flour
• Dash of salt
• Ice cold water

For the Filling

• 3 pounds of sirloin or round steak diced to 1/2" pieces (top sirloin, baby!)
• 2 1/2 cups diced onions
• 12 cups russet potatoes, peeled and diced to 1/2" pieces
• 2 1/2 tablespools salt
• 1/2 tablespoon ground black pepper
• 1 pat of butter for each pasty
• Egg wash

Instructions

• Combine the meat, onions, salt and pepper in a mixing bowl and refrigerate overnight. Allow the flavors to marry. You may want to stir the mixture a couple times. The salt will bring out moisture from the steak and onions. Drain that moisture off in a colander before making the pasties.
• The crust mixture is a large quantity so you may want to split it into two batches. Cut the shortening or butter into the flour until it looks like corn meal. Add just enough ice cold water to bring the dough together. You can also make the dough in a food processor. Once the dough is made, divide it into several smaller balls, wrap in plastic wrap and refrigerate for at least an hour.
• Peel the potatoes and soak them in water to keep from oxidizing. As you dice the potatoes, add them to the drained steak and onion mixture and combine to make the filling.
• Once the mixture is ready, begin rolling out the crust. Roll out the dough to a round shape and place a mound of the steak, onion and potato mixture on one side of the dough. Place a pat of butter on top of the filling. Pull the dough over the top of the filling, crimp and roll the edges of dough to seal it. Poke a few holes in each pasty so steam can escape while baking.
• Place pasties on a baking sheet lined with parchment paper and brush each with egg wash. Bake the pasties at 425 for 15 minutes. Turn the oven down to 325 and bake 30 minutes then rotate the baking sheets between top and bottom racks. Bake 30 more minutes - 60 minutes total baking time at 325.

* Jeri - use more steak and less potato next time. Maybe 10 1/2 to 11 cups of potato.

Posole - BECAUSE I LOVE IT!!!! 

• 3 lbs boneless pork, cubed
• 2 medium white onions, chopped
• 2 garlic cloves, minced
• 4 cups water
• 16oz Frozen Bueno Red Chile (or Green Chile) 
• 1 bay leaf
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon mexican oregano (sometimes I use much more.. cause I love it!!)
• 1 Bag Frozen Posole Corn/Hominy (should be close to where the chile is in the frozen section) (you can use canned, make sure to drain the juice before incorporating)
• FOR EXTRA FLAVOR: you can add some pigs feet.. YUM YUM!!! best flavor profile EVER!!!! some don't care for them but .. they are wrong (hahaha

Throw it all into a crock pot overnight and wake up to heaven!!!!

NOTE: Hominy is fully cooked when it looks like it is about to crack in half, kinda pops like pop corn

Source: https://www.facebook.com/photo.php?fbid=10206452495660231&set=gm.957306…

Ingredients

• 1 pound red potatoes, cubed
• 3 tablespoons water
• 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 cups fresh baby spinach
• 5 bacon strips, cooked and crumbled

Directions

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
• In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
• Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Ingredients

• 2 (8-ounce) salmon fillets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1/2 teaspoon salt
• 1 pound red potatoes, cut into 1/2-inch pieces
• 1 (9-ounce) package frozen corn, thawed
• (optional) Carrots
• 2 cups half-and-half
• 6 thick-cut bacon slices, cooked and crumbled

Preparation

• Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
• Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
• Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.

Ingredients

• 1 tablespoon olive oil, plus more for serving
• 1 pound Yukon gold potatoes, peeled and sliced inch thick
• 1 red bell pepper (ribs and seeds removed), thinly sliced
• 1 medium onion, halved and thinly sliced
• Coarse salt and ground pepper
• 8 large eggs
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/2 teaspoon hot sauce

Directions

1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Ingredients

• 2/3 cup mayonnaise
• 3 T fine chopped scallion whites
• 2 T chopped kimchi
• 1 1/2 T Gochujang or ketchup
• 2 t lime juice
• 1 1/2 t sriracha or other hot sauce
• 1/4 t kosher salt
• 2 lbs small waxy white or yellow potatoes, cut about the same size

Directions

• In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt
• Place whole unpeeled potatoes in a large pot with enough salted water to cover by one inch. Bring to a boil over medium-high heat and cook until potatoes are just tender. 15 to 20 minutes. Drain and cut potatoes into 1 1/2" chunks as soon as you can handle them.
• Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasonally if necessary. Garnish with scallion greens and more lime juice to taste.

The recipe came from Josh and Sharon. They say use double or even triple the amount of kimchi and to use gochujang instead of ketchup. Perhaps try roasting the potatoes instead of boiling.

Source: https://cooking.nytimes.com/recipes/1017403-spicy-kimchi-potato-salad

Ingredients

• Cooking spray
• 1 1/2 cups thinly sliced red bell pepper (about 1 medium)
• 1 1/2 cups thinly sliced onion (about 1 medium)
• 1 (1-pound) flank steak, trimmed and thinly sliced
• 1 tablespoon chili powder
• 1 tablespoon fresh lime juice
• 2 1/2 teaspoons olive oil
• 3/4 teaspoon salt
• 8 garlic cloves, minced
• 8 (6-inch) corn tortillas
• 3 tablespoons chopped fresh cilantro
• 6 tablespoons fat-free sour cream

Preparation

• Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.
• Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat.
• Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.

Ingredients

Directions

Ingredients

• 1 cup prechopped red onion
• 1/3 cup chopped seeded poblano pepper (about 1)
• 1 teaspoon bottled minced garlic
• 1 1/4 pounds ground turkey
• 1 tablespoon chili powder
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can fat-free, lower-sodium chicken broth
• 1/2 cup chopped fresh cilantro
• 6 lime wedges

Preparation

Ingredients

• 2 lbs Ground Venison
• 2 15oz cans Kidney Beans, drained
• 2 15 oz cans Black Beans, drained
• 2 15 oz cans Diced Tomatoes
• 2 medium Onions, chopped
• 1 medium Green Pepper, chopped
• 4 Garlic cloves, crushed
• 1 tablespoon ground Cumin
• 2 tablespoons Chili Powder
• 1 tablespoon Hot Pepper Sauce
• 1 teaspoon Salt

Directions

Ingredients Original recipe makes 6 servings

• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 bunch green onions, thinly sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 fresh jalapeno peppers, seeded and minced
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground white pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 (14 ounce) cans great Northern beans, undrained

Directions

• In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
• Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
• In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
• Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

Ingredients

• 3 ripe bananas
• 2 eggs, beaten
• 2 cups flour, whole wheat or one of each
• 3/4C sugar
• 1t salt
• 1t baking soda
• 1/2C chopped walnuts

Mix bananas and eggs together. Add dry ingredients and nuts. Stir well. Pour into greased loaf pan. Bake at 350 degrees for 1 hour.

Cream together: 1 C sugar 1/2 C butter 2 squares chocolate Add: 1 egg 1 C buttermilk Sift together and add: 1 t baking soda 1 1/2 C cake flour dash of salt Mix in: 4 oz chopped maraschino cherries and/or nuts Bake at 375 in greased 9x9 baking pan for 25 minutes or until done. Sarah typically doubles the recipe and fills a full size cake pan.

This is from Paula.

• 1 C sugar
• 3 T Cornstarch
• 1/2 C water
• 3oz cream cheese
• 6 yo 7 sliced fresh peaches
• 1 baked pie shell
• Fruit Fresh

Put sliced peaches in a bowl and sprinkle them with Fruit Fresh. Take out 1 cup and mash them. Combine mashed peaches, sugar, cornstarch and water on medium heat and bring to a boil until clear. Cool. Spread cream cheese on bottom pie shell, lay sliced fresh peaches on top and pour glaze into the center of the pie. Chill and eat.

Crust

• 1 pkg Almond Cookies
• 1/2 stick butter

1. Mix thoroughly: 1 C shortening 1 C white sugar 1 C brown sugar 2 eggs, beaten
2. Sift together and Add: 2 C sifted flour 1/4 t salt 1 t baking soda 1 t baking powder
3. Add: 1 C chopped gumdrops 1/2 C walnuts 1 teaspoon vanilla 1 C coconut 2 C oatmeal
4. Mix the shit and roll it into small balls
5. Press with a fork
6. Bake 10 to 12 minutes at 350F
7. Chow down like the starved tundra wookie you are

Streusel topping:

• 1/2 c brown sugar
• 1/4 c granulated sugar
• 1 TBS cinnamon
• 1/2 c butter (melted)
• 1 1/4 c flour

Cake:

Serves 10
Grease and flour 2 bread pans
Preheat oven to 375

1/3 C margarine or butter
1/2 C brown sugar
1/2 C white sugar
Cream together above ingredients

1 egg
1 teaspoon vanilla
Beat in to butter mixture

1 teaspoon baking soda
1 cup buttermilk
2 cups flour
Add to butter mixture

3 cups rhubarb cut in 1/2" pieces
Fold rhubarb into batter. Pour in pans

1/3 cup sugar
3/4 teaspoon cinnamon
Mix and sprinke over the before placing in oven. Bake at 375 for approximately 30 minutes.

INGREDIENTS

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

DIRECTIONS

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Good comment

Ingredients

• 12 eggs
• 1 onion, sliced into rings
• 1 cup distilled white vinegar
• 1 cup water
• 1/4 cup white sugar
• 10 cloves garlic, peeled

Directions

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Place the eggs in a 1 quart jar with the onion rings.
3. In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
4. Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

Try these alterations from the comments:

• Use red wine vinegar
• 1 T of dill weed
• Chopped fresh Jalapenos
• Peppercorns
• USE LESS SUGAR
• pinch of kosher salt

http://allrecipes.com/Recipe/Garlic-Pickled-Eggs/Detail.aspx

Ingredients

• 12-14 xl eggs
• 2 cups apple cider vinegar
• 1 cup water
• 1 t pickling salt
• 1 T pickling spice
• 1 clove garlic, crushed
• 1 bay leaf
• Optional - onion chunks

Directions

Ingredients

• 3 quarts chicken or vegetable stock
• 8 sprigs sage
• 8 sprigs thyme
• 8 sprigs oregano
• 6 cloves garlic, skin on
• 1 head cauliflower, 1½ pounds
• 3-4 T butter, melted
• 2 T extra virgin olive oil
• Sumac salt
• 1 teaspoon sea salt flakes
• 1 teaspoon sumac - substitute lemor or lime zest
• ½ teaspoon dried chilli flakes

Directions

Ingredients

• 1 pound of baby potatoes (the size of quail eggs)
• 2 tablespoons vegetable or any cooking oil
• 3 tablespoons soy sauce
• 3 tablespoons rice syrup (or honey, or sugar)
• 1 garlic clove, minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon toasted sesame seeds

Directions

1. Trim any rotten spots or broken edges from the potatoes. Wash and rinse in cold water to remove any dirt. Strain.
2. Add the cooking oil to a 10 to 12 inch thick skillet, over medium heat. Add the potatoes.
3. Cover and cook for 20 minutes until fully cooked. Shake and move the skillet every 5 minute so that the potatoes cook evenly and don’t burn.
4. Turn down the heat to low and add the soy sauce, rice syrup, and garlic. Stir it all together with a wooden spoon.
5. Turn up the heat to medium. Keep stirring and cooking for another 4 to 5 minutes until the sauce is reduced and the potatoes look shiny and wrinkly.
6. Remove from the heat and mix with the sesame oil. Sprinkle the sesame seeds over top.
7. Transfer to a serving bowl and serve with rice. Refrigerate any leftovers for up to 4 days.

Source: https://www.maangchi.com/recipe/algamja-jorim

Ingredients

• 2 Eggs
• 1 Onion
• 1 Bell Pepper
• 1T Ginger
• 2 Garlic cloves
• handful of Bok Choy, spinach or other greens
• Wide rice noodles (pad see ew)
• Neutral oil
• Sesame oil
• Fish sauce
• Soy sauce
• Rice vinegar
• Some water
• Basil, green onion, cilantro, etc to top

Directions

• Thin slice onion and pepper. Start frying. Slice up then finely chop the ginger and garlic, add to onion and pepper. Stir!
• Crack a couple eggs into a cleared spot in the pan. Break yolks and scramble then incorporate with veggies.
• Chop and add bok choy or whatever cooking green you choose.
• If using dried rice noodles, soak for an hour to soften. If fresh, you're ready to go. Add to pan and heat.
• Add sesame oil, fish sauce, soy sauce, rice vinegar to taste. Add some water to keep the noodles hydrated.
• Serve, top with chopped basil, green onion, cilantro, etc and you're ready to eat!

Source: https://www.youtube.com/watch?v=UIOW18kRDEA