Farro and Kale Salad with Goat Cheese INGREDIENTS
Salad
Pamela Lowe
“I have been obsessed with this kale and farro salad. It's a bit labor intensive to make BUT it keeps for 5 or 6 days WITH dressing in the fridge. Whenever I make it I double the recipe and eat it almost non stop for days afterwards. It's sooooooo good!”
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1 cup uncooked farro, rinsed ¼ teaspoon fine sea salt 1 big bunch curly green kale, ribs removed and chopped into small, bite-sized pieces • ½ cup raw sliced almonds • ⅓ cup roughly chopped dried cherries or cranberries • 4 ounces goat cheese, crumbled Vinaigrette • • • • •
⅓ cup extra-virgin olive oil 1 tablespoon + 1 teaspoon sherry vinegar or red wine vinegar 1 tablespoon Dijon mustard 2 cloves garlic, pressed or minced ¼ teaspoon fine sea salt
INSTRUCTIONS 1. To cook the farro, in a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Add the salt, bring the water to a boil, then reduce the heat to maintain a gentle simmer. Cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and set aside. 2. Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a few dashes of salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale taste less bitter and makes it easier to eat). Set aside. 3. To toast the almonds, pour them into a small or medium skillet. Cook over medium heat, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges. Pour the almonds into the bowl of massaged kale. 4. To prepare the vinaigrette, simply whisk the ingredients together in a liquid measuring cup or small bowl. Set aside. 5. Once the farro has been cooked and drained, stir in the chopped dried cherries (so they have a chance to plump up a bit) and vinaigrette (the heat will temper the garlic a bit). 6. Once the farro has cooled down to room temperature or close to it, stir it into the kale mixture. Gently crumble most of the goat cheese into the salad and lightly stir. Taste, and if the salad doesn’t taste amazing yet, stir in more vinegar by the teaspoon until it does. 7. Crumble the remaining goat cheese on top of the salad. Serve promptly, or refrigerate for later. This salad keeps well for four to five days in the refrigerator, covered.
Vegetable Soup Ingredients
Liz Arking “This recipe for vegetable soup is a huge hit in my house for everyone”
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1 TBS extra-virgin olive oil
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4 cloves of garlic, minced
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1 sweet onion, diced
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3 medium carrots
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1 bell pepper (any color is fine)
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2 cups of sweet potato, peeled and chopped
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2 zucchinis, chopped into half moons
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1 28 oz can of fire roasted diced tomatoes
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1 TBS of my vegetable soup spice blend (recipe below in notes)
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Salt and Pepper to taste
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1 Bay leaf
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4 cups of baby spinach
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1 can of black beans, rinsed (skip if doing Whole-30)
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4 cups of chicken broth (Vegan- use vegetable broth)
Instructions
1. In a large pot, heat the oil over medium heat. Add the garlic and onions and sauté until the onions are translucent, about 5 minutes. 2. Add carrots, bell pepper, sweet potato, zucchini, diced tomatoes, chicken broth, and vegetable soup spice blend. Bring to a boil and then reduce to a simmer. Season liberally with salt and pepper. Add bay leaf. Allow soup to simmer for 20 minutes, or until the vegetables are tender. Stir in spinach and beans. When the spinach is wilted, season with salt and pepper and remove bay leaf. Serve immediately. Notes Soup Spice Blend: Recipe makes enough spice to make this soup recipe about 6 times. DO NOT pour the whole spice blend into the soup! Just add 1 TBS and store the rest.
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2 TBS of smoked paprika 1 TBS garlic powder 1 TBS dried oregano 1 TBS onion powder 1 TBS dried basil 2 tsp. thyme 1 tsp ground pepper 1 1/2 tsp fine-grain sea salt 1 tsp. white pepper
Turkey White Bean Pumpkin Chili Ingredients
Jen Shreeve “This recipe is from one of my favorite line of cookbooks, Skinnytaste. Super easy and delicious!”
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cooking spray (I used my Misto)
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2 lb 99% lean ground turkey
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1/2 tsp olive oil
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1 small onion (chopped)
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3 garlic cloves (minced)
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1 tsp chili powder (to taste)
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2 bay leaves
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1 1/2 tbsp cumin
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1 tsp oregano
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2 15 oz cans white northern or navy beans, rinsed and drained
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15 oz can pumpkin puree (or homemade)
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4.5 oz canned chopped green chile
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2 cups low sodium chicken broth (check labels for GF)
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kosher salt and pepper to taste
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chopped cilantro (red onion or chives for topping)
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Greek yogurt or low-fat sour cream for topping (optional)
Directions 1. Heat a large heavy saute pan over high heat and lightly spray with oil. 2. Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot. 3. Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Add to crock pot. 4. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. 5. Cover and cook on high for 4 hours or low for 8 hours. 6. Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
Instant Pot Directions 1. Press saute and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Set aside. 2. Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Return meat to the pot. 3. Add the beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. 4. Cover and cook on high pressure 25 minutes. Natural release. 5. Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
Swiss Chicken •
4-6 boneless chicken breasts
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½ -3/4 cup white wine (I use Haddon House white cooking wine with or without lemon)
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2 sticks of melted butter
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1 can cream of chicken soup
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4 cups Pepperidge Farm Herbal stuffing mix (blue bag)
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Swiss cheese slices
Chrissy Duman “I altered this recipe that originally was from an aunt of my sister-in-law by adding more stuffing. If you want it creamier, you can use two cans of Cream of Chicken soup. Enjoy!!”
Directions Place chicken and salt and pepper if you like (I always forget to add it) in a 9x13 pan. Place Swiss cheese slices on top of the chicken. Whisk wine and soup together in a separate bowl until smooth. Pour over chicken. Mix stuffing and melted butter and sprinkle over chicken. Bake at 350° for 1 hour or more.
Pasta with Spinach and Sausage Ingredients: •
Rigatoni (or any kind of pasta you like)
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Sweet or Hot Sausage
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1 bag of Spinach
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2 Shallots
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Cherry Tomatoes
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Olive Oil
Ashley Shannon “This one is a fan favorite in our house! Super easy and quick!”
Heat Olive oil in a pan. Dice the shallots and add to the olive oil. Cook for about 2 minutes. Take the sausage out of the casings and brown the sausage completely. Dump the bag of spinach over the sausage and let it wilt down. Add the tomatoes. Let the tomatoes soften. Dump this mixture over your cooked Rigatoni. Enjoy!!!
Caty Berman
Sheet Pan Chicken Fajitas Ingredients •
1 tablespoon chili powder
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Kosher salt and freshly ground black pepper
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1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
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1 large yellow onion, halved and thinly sliced
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2 tablespoons extra-virgin olive oil
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1 1/2 pounds boneless, skinless chicken breast
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Juice of 1 lime, plus lime wedges, for serving
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8 fajita-size flour tortillas, warmed
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Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving
“Our new family favorite recipe is sheet pan fajitas. Super easy and my kids love them!”
Directions
1. Preheat the broiler to high. Line a rimmed baking sheet with foil. 2. Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes. 3. Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil. 4. After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
5. Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Broccoli Casserole Ingredients
Samantha Meloni “Here’s an easy recipe we make as a side for Thanksgiving (and easy now because you can use canned goods and frozen vegetables)!”
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20 oz frozen chopped broccoli (or about 4 large frozen bags). Better if a bit thawed out to stir
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1/3 cup mayo (or 3/4 cup for larger dish)
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1/2 seasoned breadcrumbs (can use plain as well)
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1/2 cup grated locatelli cheese
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2 eggs
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2 cans of cream of mushroom soup
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* Splash of milk (for larger dish or if too dry). Not needed if mixture is wet enough to stir easily.
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Salt and pepper to taste
Directions Preheat over to 350. Mix all ingredients together well in a large bowl. Transfer to casserole dish (or glass Pyrex dish). Just be sure to spray or grease dish with a little butter or cooking spray before baking. Top with some additional breadcrumb.
Easy Peasy Prime Meatloaf Ingredients: • 1 1/2 pounds ground beef or turkey •
1 2-ounce envelope onion soup mix
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1 cup shredded Italian cheese blend or plain Parmesan
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1 cup fresh flat-leaf parsley chopped
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2 eggs
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1 1/2 cups saltines (about 4 ounces), finely ground
Natasha Prime “Here’s one of our staples. Serve with air fried or roasted broccoli & potatoes (sweet or red bliss) and you have a complete delicious meal that even our 4 and 7 year-old devour! “
(can also use gluten free breadcrumbs)
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1/3 cup water
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1/2 cup barbeque sauce (optional)
Directions: Step 1: Heat oven to 400° F. In a large bowl, combine meat of your choice, soup mix, cheese, parsley, eggs, and saltines. Add the water and combine. Step 2: Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. We often separate in to two smaller loaves as well. Bake until cooked through, about 40 minutes. Step 3: If using barbecue sauce, remove the meat loaf from the oven after 25 minutes and pour the sauce over the top. Return to oven for about 15 minutes more!
15 minute- Chicken Chili Ingredients •
1 Tb. extra virgin olive oil
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10 ounces boneless skinless chicken breast cut into bite size pieces
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1 and 1/2 Tbs. chili powder
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1 and 1/2 Tbs. cumin
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2 —14.5 ounce cans of no salt diced tomatoes
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15 ounce can no salt added black or red beans
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4.5 ounce can minced chilies
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1 cup yellow whole - kernel corn frozen
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salt and cayenne pepper to taste.
Sue Colonna “This Chicken Chili recipe is a family favorite and the Monster Toast was a favorite of my Kindergarten class.”
Directions In medium saucepan, sauté chicken in oil over medium heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Sauté 3-4 minutes. Add remaining ingredients and heat through. Serves 4
Monster Toast Pour milk into 4 cups, add different colors of food coloring in each and stir Paint monsters on bread slices with clean paint brushes. Toast, butter lightly and enjoy! Make the milk paint brightly colored!! Have fun!
Indian Cauliflower Rice with Spicy Salmon Cauliflower Rice Ingredients • 3 cups riced cauliflower (pulse cauliflower in food processor until rice consistency) • 1/2 cup peas (optional) • 1 yellow onion • 2 garlic gloves • Salt/pepper • Ground Cumin Sauté onion/ garlic until translucent. Add cauliflower rice, salt/pepper to taste and one teaspoon ground cumin. Sauté for about 6-8 minutes until cauliflower done but not mushy. Spicy Salmon: Ingredients • 4 salmon filet • 2 cloves Garlic • 1/2 onion • 1/2 inch Ginger • 1/2 tsp turmeric • 1/2 tsp paprika • 1/2 tsp ground cumin • Lemon juice • Mustard seeds • Salt/pepper • 1/4 cup yogurt In food processor combine above. Marinade fish for 30 minutes. Preheat oven to 400. Bake for 12 minutes. If thinner pieces 8-10 minutes may be fine. Serve over cauliflower rice. Alternately can pan sear. Add Olive oil to pan. When heated, add salmon pieces. Cook 2-3 minutes on each side.
Parveen Verma “The Mac & Cheese is a kid friendly lunch option for anyone with an instant pot - won’t say it’s healthy but yummy and quick. My Spicy Salmon is a dish that’s quick, easy and packed with flavor.”
Instant Pot Mac & Cheese • • • • • • • • • • •
16 Ounces Uncooked Elbow Macaroni 4 Cups Chicken Broth 2 Tablespoons Butter 1 Teaspoon Hot Pepper Sauce 1 Teaspoon Garlic Powder 1/2 Teaspoon Pepper 1/2 Teaspoon Salt 2 Cups Shredded Cheddar Cheese 1 Cup Shredded Mozzarella Cheese 1/2 Cup Shredded Parmesan Cheese 1/2 -1 Cup Milk
Step 1: Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. Step 2: Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release. Step 3: Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
LEMON PASTA WITH ARUGULA Ingredients:
Katie O’Hara “An all-in-one pasta dish that all of the family will eat! Fresh and colorful! “
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1 T extra virgin olive oil
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1 T minced garlic (2 cloves)
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2 cups heavy cream
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3 lemons
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1 bunch broccoli
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1 box pasta (I usually use fusilli or something with a spiral)
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1/2 lb baby arugula
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1/2 cup fresh parmesan cheese
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1 pint grape or cherry tomatoes, halved salt & pepper
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* I also add chicken to this dish - cubed chicken that is grilled or cooked on stovetop, simply seasoned with S&P, and maybe some garlic or lemon.
Steps:
* If adding chicken, cook the chicken first or while you're doing the cream mixture Heat EVOO in pan over medium heat, add garlic, cook for 60 secs. Add the cream, juice of 2 lemons, zest of 2 lemons, 2 t salt, 1 t pepper. Bring to boil, then lower the heat and simmer for 15-20 mins until it starts to thicken.
Meanwhile cut broccoli into florets, and cook in pot of boiling salted water for 3-5 mins until tender but still firm. Drain broc and run under cold water to stop the cooking. (Sometimes I cheat and just microwave in a bowl of water)
Cook pasta, drain, and put back into pot. Add cream mixture (and chicken) and cook over low heat for 3 mins, until the sauce has absorbed into the pasta. Pour into large bowl, add arugula, parmesan cheese, broccoli, tomatoes and mix all together. Serve warm.
Jacquie Ebert
TEXAS ANNIE’S CHILI Ingredients 1 large onion, coarsely chopped 1 red pepper, chopped
“Here’s two recipes—one for Pork Tenderloin that’s pretty quick and one that cooks for several hours which seems to be appropriate when people are home all day.”
1 large celery stalk, chopped 1 large clove of garlic, minced 2 Tbsp. olive oil 2 ½ to 3 lbs. lean ground beef Heat the oil in a large Dutch oven and sauté veggies until tender, about 8 minutes. Add garlic and sauté 1 minute. Add beef and cook until no pink remains. Add following ingredients to Dutch oven: ¼ cup chili powder ½ Tbsp. ground cumin 2 bay leaves, crumbled 1 tsp. salt 1 tsp. jalapeno flakes (optional)
PORK TENDERLOIN WITH APRICOTS Ingredients •
1 lb. pork tenderloin
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½ tsp. each S & P
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¼ cup apricot preserves
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1 Tbsp. white wine vinegar or lemon juice
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1 small clove garlic, pressed
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2 tsps. Dijon mustard
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2 Tbsp. olive oil
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¼ cup each water, chopped dried apricots, chopped prunes
½ tsp. freshly ground pepper
Directions
12 oz. beer
Pat tenderloin dry. Season with salt and pepper. Combine preserves, vinegar, garlic and mustard. Brush some over pork.
1 28 oz. can San Marzano tomatoes, roughly chopped 1 6 oz. can tomato paste 2 Tbsp. honey
Heat oil in a large skillet. Brown pork on all sides, about 5 minutes.
If needed, add enough water to just cover contents. Simmer very slowly, uncovered. Cook until chili is thick and flavors are well blended. If serving the same day, cook about 3 hours stirring often. If cooking it the day before, cook for about two hours and then reheat it in the oven for about an hour at 325º.
Add water, chopped fruit and remaining sauce. Cover, reduce heat to medium. Cook until thickest part of meat is pink, about 10 to 15 minutes. Uncover and raise heat slightly. Cook until pan juices reduce, about 5 minutes more.
Serve with your choice of hot sauce on the side for the heat lovers.
I substitute orange marmalade for the apricot preserves and white wine for the water.
Weeknight Bolognese Ingredients
Jaclyn Kirchhoff “Both of my recipes are kid friendly and easy to pull together on a busy weeknight. The tandoori chicken is good as is - we skip the yogurt sauce- and can be prepped ahead of time.”
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Good olive oil
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1 pound lean ground sirloin
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4 teaspoons minced garlic (4 cloves)1 tablespoon dried oregano
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¼ teaspoon crushed red pepper flakes
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1¼ cups dry red wine, divided
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1 can (28 ounces) crushed tomatoes, preferably San Marzano
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2 tablespoons tomato paste
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Kosher salt and freshly ground black pepper
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1 pound dried pasta, such as orecchiette or small shells
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¼ teaspoon nutmeg
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¼ cup chopped fresh basil leaves, lightly packed
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¼ cup heavy cream
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Freshly grated Parmesan cheese
Directions Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon. Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and hot red pepper flakes and cook for one minute. Pour the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes. When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid. Cook for one minute, add the remaining ¼ cup of wine, and cooking liquid, if necessary to make enough sauce. Serve hot with Parmesan on the side.
NOTES: If you don’t have ground sirloin, substitute any ground meat such as chuck, turkey, or pork. You can even substitute chopped mushrooms for a vegetarian dinner!
Easy Tandoori Chicken and Vegetables
Jaclyn Kirchhoff
Ingredients For the Chicken: 1/4 cup whole-milk yogurt (not Greek) 2 tablespoons fresh lemon juice 1/4 cup chopped onion 3 cloves garlic, pressed or minced 2 teaspoons fresh ginger
Instructions For the Chicken: In a small bowl, combine the yogurt, lemon juice, onion, garlic, ginger, garam masala, turmeric, cayenne, smoked paprika, and salt. Place the chicken thighs in a gallon freezer bag with the marinade and refrigerate for 1 hour up to overnight.
1/4 teaspoon cayenne pepper
When ready to cook, adjust an oven rack in the center and another 4-6 inches from the broiler. Preheat the oven to 425°F. Spray a large rimmed sheet pan with oil.
1/4 teaspoon smoked paprika
For the Vegetables:
1/2 teaspoon kosher salt
In a large bowl or on a plate, toss the carrots and cauliflower with olive oil. Sprinkle with the garam masala, salt, and pepper to taste and toss to coat. Spread the vegetables onto the pan. Remove the chicken from the marinade, scrape off the excess, and nestle the chicken thighs in with the vegetables. Lightly spray with oil.
2 teaspoons garam masala 1/4 teaspoon turmeric
1 3/4 pounds boneless skinless chicken thighs, trimmed of fat (3 1/2 ounces each) Olive oil spray For the Vegetables: 1 1/2 pounds rainbow carrots, halved and cut lengthwise, then cut into 2-inch pieces 4 cups medium cauliflower florets (about 1 whole head) 1 tablespoon olive oil 1 teaspoon garam masala 1 teaspoon kosher salt
Roast on the center rack until the vegetables are tender add the chicken is cooked through, about 30 minutes. For the Yogurt Sauce: In a small bowl, combine the yogurt, lemon juice, garlic, cilantro, and salt.
1/2 cup whole-milk yogurt (not Greek)
Switch the oven to broil. Move the pan to the higher rack and broil until the chicken and vegetable are slightly charred, about 3-5 minutes. Sprinkle with the chipped cilantro and serve with the yogurt sauce on the side.
1 teaspoon fresh lemon juice
Recipe Notes
1 clove garlic, pressed or minced
This tandoori chicken recipe calls for cauliflower and carrots as the main vegetables, but feel free to experiment and try other variations too.
Freshly ground black pepper For the Yogurt Sauce:
1 tablespoon chopped cilantro, plus more for garnish
1/8 teaspoon kosher salt
Best Ever Potato Soup Ingredients •
6 bacon strips, diced
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3 cups cubed peeled potatoes
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1 small carrot, grated
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1/2 cup chopped onion
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1 tablespoon dried parsley flakes
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon celery seed
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1 can (14-1/2 ounces) chicken broth
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3 tablespoons all-purpose flour
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3 cups 2% milk
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8 ounces process cheese (Velveeta), cubed
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2 green onions, thinly sliced, optional
Pat Cassidy “I actually made this for the first time tonight and everyone liked it.”
Directions In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions. Test Kitchen Tips Before you peel potatoes, scrub them with a vegetable brush under cold water. Remove eyes or sprouts. If you have a lot of potatoes, place them in cold water after peeling to prevent discoloring.
Peel onion; cut in half vertically. Leave root end intact. Place onion half flat side down on cutting board. Make several slices parallel to board into the onion, leaving root uncut. Then slice perpendicularly to chop the onion.
Corn Casserole Ingredients
Amanda Pietz “My kids gobble this up!”
1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 3/4-ounce) can cream-style corn 1 (8-ounce) package corn muffin mix (recommended: Jiffy) 1 cup sour cream 1/2 stick butter, melted 1 to 1 1/2 cups shredded Cheddar Directions Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Pasta e fagiole Soup Ingredients
Sharon Gilliland “Here’s a recipe I make frequently that is always a hit with my family. I hope you like it as much as us!”
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1 tbsp olive oil
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1 cup chopped onion
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2 minced garlic cloves
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1 tsp dried crushed rosemary
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2 carrots chopped
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4 cups low sodium chicken broth
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1 - 14.5 oz can of petite diced tomatoes
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½ pound pasta of your choice (I prefer ditalini or something else smaller like bowties)
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2 - 15 oz cans of white cannellini beans (or great northern beans ) drained and rinsed
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1 pound jimmy deans sage sausage
Directions Bring a pot of water to a boil and add pasta and a tsp of salt. Once pasta is cooked, drain and set aside. Heat olive oil. Add sausage and carrots until sausage is cooked through. Add onion, garlic, and crushed rosemary and cook for a few minutes to soften the onion. Add broth and bring to a boil. Set on a low simmer until the carrots are soft. Then add tomatoes, beans, and pasta. Add some salt to taste, and serve.
Plant-based Sausage and Onions (Plant-Based/Vegan) Ingredients (15 minutes-serves 2-4)
Orsula Knowlton “Since we’ve given up all kinds of animal products, this dish has become our new Sunday night ‘Filet Mignon’ dinner. “
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One package of regular or spicy Beyond Meat® Sausage (4 sausage) each sliced into 4 pieces on an angle (or whole if preferred)
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One red pepper, sliced
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One green pepper, sliced
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One medium to large sweet onion, sliced
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Water
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1/2 package of Chili or Taco seasoning (e.g., McCormick’s) regular to hot based on desire for spicy kick
Instructions: Cook onions and peppers on medium-high heat in a skillet with some water or vegetable broth until slightly browned Add Beyond Meat sausage to skillet until browned, adding more water to avoid burning Add ½ package of taco or chili seasoning and more water if needed Serve alone, with rice, baked beans or on a torpedo roll
Lentil Soup •
1 onion, chopped
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1/4 cup olive oil
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2 carrots, diced
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2 stalks celery, chopped
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2 cloves garlic, minced
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1 teaspoon dried oregano
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1 bay leaf
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1 teaspoon dried basil
Christine Catanella “This is my favorite hearty vegan recipe. I add 1 cup of white wine in place of 1 cup of water. And for kids we serve it over pasta. Serve with a side of toasty fresh bread and it is so comforting, especially in these crazy times!” •
1 (14.5 ounce) can crushed tomatoes
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2 cups dry lentils
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8 cups water
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1/2 cup spinach, rinsed and thinly sliced
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2 tablespoons vinegar
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salt to taste
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ground black pepper to taste
Directions In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Sicilian-Style Tuna Steaks (Tonno alla Ghiotta) INGREDIENTS
Tina Toscani “My husband made this and it was amazing. Tuna steaks from Costco. Enjoy. “
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6 tablespoons extra-virgin olive oil
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4 (5- to 6-ounce) tuna steaks
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Salt and freshly ground black pepper
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1 large onion, sliced (about 1 cup)
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2 garlic cloves, minced
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3 tablespoons salted capers, soaked in water for 10 minutes and drained
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3 tablespoons minced pitted green olives
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1/4 cup raisins
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5 plum tomatoes, peeled, seeded, and chopped
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1 cup fish stock or water, as needed
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2 tablespoons fresh flat-leaf parsley, coarsely chopped
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4 to 5 fresh basil leaves, torn
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1/3 cup pine nuts, toasted
PREPARATION 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan. 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body. 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium. 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.
Chicken Piccata Ingredients •
4 skinless, boneless chicken breasts, halved crosswise
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1/2 teaspoon sea salt
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1/2 teaspoon ground black pepper
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All purpose flour, for dredging
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4 tablespoons unsalted butter
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2 tablespoons extra virgin olive oil
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1/2 cup reduced sodium chicken broth
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1/3 cup fresh lemon juice from about two lemons
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1/4 cup drained capers, rinsed
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2 tablespoons chopped fresh flat-leaf parsley
Jitha Patel “I really like this Chicken Piccata recipe in Giada de Laurentis book, Every Day Italian.”
Directions Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saucepan melt 2 tablespoons of butter with the 2 tablespoons of the oil over medium high heat. Add the chicken and cook just until browned, about three minutes per side. Using tongs, transfer the chicken to a plate. Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium high heat, scraping off the brown bits from the bottom of the pan for extra flavor. Return the chicken into the pan and simmer until just cooked enough, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley and serve.
Red Wine Braised Short Ribs INGREDIENTS •
4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3-in chunks (see note)
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2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons olive oil
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2 medium yellow onions, diced
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6 cloves garlic, roughly chopped
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1-1/2 tablespoons tomato paste
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1/4 cup all-purpose flour
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2-1/3 cups red wine (see note)
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1 cup beef broth
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2 teaspoons sugar
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1 bay leaf
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5 sprigs fresh thyme
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2 large carrots, sliced 1/2-in-thick diagonally
Emily Krebs “The red wine short ribs are a family favorite. They are the perfect food for a cozy day. The beef is fork-tender, the sauce full bodied.”
Directions Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only but I find that it saves time and does the job just as well.) Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.) Add the garlic and cook, stirring occasionally, 2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute. Add the wine, broth, sugar, bay leaf and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours. Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary. Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta. Note: It's very important to trim all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise your sauce will be greasy. It's also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.
Marybeth Taras
Chicken Florentine
“I’ve been cooking up a storm in anticipation of my son and his girlfriend who will be home this weekend. The Sour Cream Coffee Cake is Eileen Kennedy’s favorite!”
Ingredients •
1-10 ounce package frozen chopped spinach, defrosted and squeezed dry
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3 tablespoons butter
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3 tablespoons flour
Sour Cream Coffee Cake
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1 teaspoon salt
Ingredients
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1/8 teaspoon cayenne pepper
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1/2 cup butter
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1/4 teaspoon nutmeg
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1 cup sugar
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1/2–3/4 teaspoon garlic powder
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Two eggs
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1 and 1/2 cups of milk
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1 teaspoon baking powder
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1/4 cup grated Parmesan
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1 teaspoon baking soda
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1/2 cup light cream
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1 teaspoon vanilla
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2 cups cooked chicken, cut into bite-size chunks
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2 cups flour
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1/2 cup butter and Italian style breadcrumbs-melt 1 1/2 Tbsp. butter or margarine
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1/2 teaspoon salt
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1 cup sour cream
Directions
Topping
Grease (or Pan) 9 X 9 casserole. Spread spinach on bottom, then layer chicken on spinach.
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1 cup brown sugar
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2 teaspoons cinnamon
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1/2 cup nuts
In saucepan melt butter, stir in flour to form roux. Slowly stir in milk, then add seasonings. Cook until thick and just beginning to boil. Add cheese and cream. Stir over low heat until cheese is melted. Pour on top of chicken layer.
Sprinkle buttered crumbs on top. (Casserole and maybe refrigerated or frozen at this point.) Bake 350° for 30 minutes or until thoroughly heated through. This recipe serves 6 to 8 people. For a 9 x 13 dish, double recipe.
Directions Cream butter and sugar, add remaining ingredients. Butter a tube pan. Add half the batter. Sprinkle on half of topping. Add remaining batter. Top with the rest of the nut mixture. Bake 45 minutes at 350°.
Cindy Rossetti
Black Bottom Cupcakes Ingredients
“These are a few favorites in our family :) “
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1 (8-ounce package) cream cheese
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1 egg
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1/2 cup sugar
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1/8 teaspoon salt
Baked Carrots
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1 (6 ounce) package semi-sweet chocolate chips
Ingredients
•
1 and 1/2 cups flour
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18 small carrots
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1 cup sugar
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1/3 cup butter
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1/4 cup cocoa
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1/2 cup sugar
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1 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon salt
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1/3 teaspoon cinnamon
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1 cup water
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1/3 cup of boiling water
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1/3 cups salad oil
Directions
•
1 Tablespoon white vinegar
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1 teaspoon vanilla
Peel carrots in place and casserole. Cream butter, sugar, salt and cinnamon together.
•
Sugar and half cup chopped almonds
Directions Combine cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt and mixing bowl. Beat well. Stir in chocolate pieces and set aside. Sift together flour 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Add water, oil, vinegar and vanilla. Beat to mix well. Line muffin pans with baking cups. Fill 1/3 full with cocoa batter. Top each with one heaping teaspoon of cream cheese mixture. Sprinkle with sugar and almonds. Bake at 350° for 35 minutes. Makes 20 to 24 cupcakes.
Add water and blend well. Pour over carrots. Cover and bake at 350° for 1 1/2 hours..
Caldo Verde (Portuguese Potato and Kale Soup with Sausage) Ingredients
Diana McGraw “These are a few of the recipes I’ve been making or will make during quarantine.”
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2 tablespoons (30g) unsalted butter
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1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
15-Minute Chicken Shawarma Bowls
3 medium cloves garlic, sliced (about 1 tablespoon; 15g)
Ingredients
•
(I use quinoa instead of farro) •
12 ounces skinless, boneless rotisserie chicken breast, shredded (about 3 cups)
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2 teaspoons olive oil
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3/4 teaspoon kosher salt, divided
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1/2 teaspoon cumin, divided
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Kosher salt and freshly ground black pepper
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About 6 tablespoons (90ml) extra-virgin olive oil
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1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
•
•
2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
1/8 teaspoon paprika
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1/2 cup plain 2% reduced-fat Greek yogurt
•
•
1 tablespoon fresh lemon juice
6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note)
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1 tablespoon tahini (sesame seed paste)
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1 teaspoon minced garlic
1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
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1 (8.5-oz.) pkg. precooked farro
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2 cups chopped English cucumber
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2 cups halved cherry tomatoes
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1 (15-oz.) can unsalted chickpeas, rinsed and drained
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2 tablespoons chopped fresh parsley
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1/4 teaspoon freshly ground black pepper
•
•
•
12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note) Minced fresh chives, for garnish (optional)
Heat butter in a large Dutch oven or saucepan over medium heat until melted. Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist. Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives, if desired.
Step 1: Place chicken and oil in a large bowl; toss to coat. Combine 1/2 teaspoon salt, 1/4 teaspoon cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat. Step 2: Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside. Step 3: Heat farro according to package directions. Place 1/2 cup farro in each of 4 bowls. Top each serving with about 3/4 cup chicken mixture, 1/2 cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 tablespoons Greek yogurt mixture. Top with parsley and black pepper.
My Favorite Chili Ingredients •
1 1/2 lbs ground beef
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1 package McCormick mild chili seasoning packet
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1 can 15 oz black beans
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1 can 15 oz red kidney beans
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1 can 15 oz butter beans
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1 can 28 oz peeled plum tomatoes
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1 can 14 1/2 oz diced tomatoes
Peggy Shields “The Chili recipe is delicious and easy and great reheated. The marinated chicken works well when you don’t have a dinner planned. Enjoy!”
Easy Marinated Chicken Ingredients •
2 lbs chicken cutlets or tenders
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Grill Mates Mojito Lime marinade mix
Follow directions on packet: In a freezer bag add together :
Directions Drain and rinse the beans. I drain and rinse them together in a colander. Set aside. Brown and drain ground beef. Stir chili packet into browned meat Pour can of plum tomatoes onto the beef mixture. I break up the tomatoes at this time Mix in rinsed beans. Then add diced tomatoes and simmer .
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1/4 cup oil
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2 tablespoons water
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2 tablespoons apple cider vinegar
Mix it up and add chicken.
Set in refrigerator approximately 15 minutes. Then, you can sauté in a little oil if using Perdue tenders Or bake in 350• oven for 20 minutes Or On the grill until cooked through. Delicious and tender!
Tinamarie Brigante
Wonton Soup Wontons are so easy to make and make with the family. Extras can even be made and stored in the freezer. Feel free to try other fillings or mix them up like half pork and half minced shrimp.
“I cook all kinds of food from various ethnicities but do love cooking several types of Asian Foods probably once a week. Here are two recipes I learned from San Francisco, where I’m from. It’s something kids would love to help make! “
Makes 6 – 8 Servings Filling Mixture •
¼ lb Ground Pork
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1T Chopped Water Chestnuts
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1 Green Onion, minced
Preparation:
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1 Egg White
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1 ½ t Soy Sauce
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½ t Sesame Oil
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½ t Cornstarch
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1/8 t Salt
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25 Wonton Wrappers
Combine filling ingredients in a small bowl and mix well. To fill each wonton, place 1 heaping teaspoon of filling in center of a wonton wrapper; keep other wrappers covered to prevent drying. Brush edges of wrapper lightly with egg white. Fold in half over filling to form a triangle; press the edges firmly to seal. Place filled wonton on a plate and cover with a damp cloth while filling the remaining wrappers.
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1 Egg White, lightly beaten
Cooking:
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6 C Chicken Broth
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¼ C Sliced Bamboo shoots
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¼ C Sliced Water Chestnuts
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½ t Sesame Oil
In a large pot of boiling water, cook wontons for 2 minutes or until the filling is no longer pink. Drain, then place in a bowl of cold water to prevent wontons from sticking together.
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Thinly sliced green onions for garnish
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Pinch of White Pepper
****
Bring broth to a boil in a large saucepan. Add water chestnuts, bamboo shoots, sesame oil and white pepper (if using) and cook for 1 minute. To serve, drain wontons, then add to hot broth. Garnish with green onions.
Optional Enhancements: Few drops Tamari; Chili Paste, Sriracha, etc.
To Freeze uncooked wontons, place on a baking sheet and freeze until firm. Transfer to a plastic freezer bag. Cook frozen wontons for 4-5 minutes, then combine with broth.
Tomato Beef Fried Rice
Tinamarie Brigante
Like Chow Mein, Fried Rice is a whole genre of cooking, a versatile technique that can be adapted to most stir-fried dishes. A wok is traditional, but if you don’t have one, a non-stick frying pan works great as well and is easier to clean actually. I love this unique version with tomato and beef! Makes 4 - 6 Servings Sauce 3 T Ketchup 2 T Soy Sauce 2 t Sesame Oil ¼ t Salt **** 2 T Canola Oil (or vegetable oil, no olive oil) ½ lb Lean Ground Beef 1 Small Onion, chopped
2 Green Onions, thinly sliced 4 C cooked long-grain rice 1 Medium Tomato, peeled, Seeded, Chopped ½ C frozen peas, thawed 2 eggs, lightly beaten Preparation: Combine sauce ingredients in a small bowl and set aside. Cooking: Place a large non-stick frying pan (wok) over high heat until lightly smoking. Add oil, swirling to coat surface. Add beef and stir-fry for one minute. Add onion and green onion and cook for 2 minutes. Reduce heat to medium and stir in rice, separating grains with the back of a spoon. Add tomato and peas. Push everything to the side of the pan. Add eggs stirring constantly for one minute. Bring everything back together. Add sauce, stirring until heated through.
Smruti Sailam
Hershey’s Perfectly Chocolate Cupcake Recipe
• • • • • • • • • • • • •
2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water 2 cups chocolate frosting (homemade or ready-to-spread) CADBURY Milk Chocolate Mini Eggs or other small candy decorations (optional)
DIRECTIONS 1. Heat oven to 350° F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups. 2. Stir together dry ingredients in large bowl. Add remaining ingredients except boiling water. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 1/2 full with batter. 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost with chocolate frosting and garnish with sprinkles, if desired. Makes about 36 cupcakes.
“These are some of the things I have been cooking up with the kids and of course, they are all treats!”
Cream Cheese Pound Cake •
1 (8 ounce) package cream cheese
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1 ½ cups butter
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3 cups white sugar
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6 eggs
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3 cups all-purpose flour
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1 teaspoon vanilla extract
Directions Step 1: Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan. Step 2: In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. Step 3: Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla. Step 4: Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
Pineapple Upside-Down Cake
Wendy Clough “This is one of our favorites! I always have these ingredients readily available in the house and is from the first cookbook I ever got! Fan Favorite!!”
Ingredients • 2 cans sliced pineapple (8 slices) • 1/4 cup butter or regular margarine • 2/3 cup light brown sugar, firmly packed Eight maraschino cherries, drained • 1/4 cup pecan halves or broken walnuts • 1 cup sifted* all purpose flour • 3/4 cup granulated sugar • 1 1/2 teaspoons baking powder • 1/2 teaspoon salt • 1/4 cup shortening • 1/2 cup milk • 1 egg • Whipped cream *sift before measuring
Directions 1. Preheat oven to 350°F. Drain pineapple, reserving 2 tablespoons of the syrup. 2. Melt butter and a 10 inch heavy skillet, over low heat. Add brown sugar, stirring until sugar is melted. Remove from heat. 3. Arrange drained pineapple on sugar mixture in skillet. Fill centers of pineapple slices with cherries and spaces between slices with pecans. Set skillet aside. 4. Into medium bowl, sift flour with granulated sugar, baking powder, and salt. Add shortening and milk. With electric mixer at medium speed, beat two minutes. 5. Add egg and reserved pineapple syrup. Beat two minutes longer. Pour cake batter over pineapple in skillet, spreading evenly. 6. Bake 40 to 45 minutes or until cake springs back when gently pressed with finger tip. 7. Let’s stand on wire rack just five minutes. With small spatula, loose and cake from edge of skillet. Cover with serving plate. Invert. Shake gently. Then lift off pan. 8. Serve the cake warm. Top individual servings with whip cream. Or top with small spoonfuls of vanilla ice cream, if desired. Makes eight servings. Note: if skillet does not have an iron or heat proof handle, wrap handle in aluminum foil.
Cinnamon Buns
Christina Frake “I’ve been baking like a crazy woman, so here are my faves. The Chocolate Mud Cake is gluten and refined sugar free and the Cinnamon Buns clearly is not! “ :)
Ingredients For the Dough: •
1 cup whole milk
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One 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
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1/4 cup plus 1/4 teaspoon granulated sugar
•
4 tablespoons unsalted butter, melted, plus more for the bowl
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1 large egg yolk
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1 1/2 teaspoons vanilla extract
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2 3/4 cups all-purpose flour, plus more if needed
•
3/4 teaspoon salt
•
1/2 teaspoon freshly grated nutmeg
For the Filling: •
All-purpose flour, for dusting
•
12 tablespoons unsalted butter, softened, plus more for the pan
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1/2 cup granulated sugar
•
3 tablespoons ground cinnamon
For the Glaze: •
2 cups confectioners' sugar
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1/3 heavy cream
•
4 tablespoons unsalted butter, melted
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.) Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes. Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm. Cook’s Note How to Form Cinnamon Buns: 1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you. 2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter. 3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal. 4. Cut the cylinder with a sharp knife to make 6 equal-size buns.
Chocolate Mud Cake
Christina Frake
(Grain Free & Refined Sugar Free) *THIS RECIPE IS TWO PAGES NOTES: THIS CAKE WAS ORIGINALLY BAKED WITH 2 LAYERS, BUT I WANTED A MORE DRAMATIC CAKE AND ADDED A 3RD. THE ADDITIONAL MEASUREMENTS FOR A 3 LAYER CAKE CAN BE FOUND AT THE FAR LEFT (IN RED) AND SHOULD BE ADDED TO THE ORIGINAL MEASUREMENTS (FOR A 2 LAYER CAKE). I USED 3 – 8 1/2 DISPOSABLE TIN CAKE PANS. I ALSO USED CHOCOLATE BUTTERCREAM FROSTING INSTEAD OF SWISS VANILLA.
INGREDIENTS CAKE: 3 Layers/ 2 Layers
1/8 cup + 1/4 cup Unsweetened Almond or Cashew or Coconut Milk Squeeze of Lemon Juice ¼ + 1 teas. + 1/2 cup + 1 Tbsp (125g) Ghee 1/3 cup + 3/4 cup (125g / 4.5oz) Dark Chocolate (chopped) or Enjoy Life Chocolate Chips Scant 1/4 cup (75g) Maple Syrup - increase to 1 cup if omitting maple sugar ½ cup + 1 cup (150g) Otto's Cassava Flour spooned & leveled, though weighing is truly the best method to get accurate results 1/3 tsp.+ 3/4 tsp Baking Powder
1/8 tsp.+ 1/4 tsp Baking Soda 1/8 tsp. +1/4 tsp Sea Salt 1/8 cup + 1 tbsp. 1/4 cup + 2 Tbsp (35g) Unsweetened Cocoa Powder ½ cup + 1 cup (170g) Maple Sugar*** 4 eggs/ 3 eggs Large Eggs lightly beaten, room temperature 1.5 tbsp. + 3 Tbsp Light Olive Oil Avocado Oil, or Melted Coconut Oil 1/3 cup + 3/4 cup Water - use only 1/2 cup if using all honey and no maple sugar GANACHE:
1 cup Dark Chocolate (chopped) or Enjoy Life Chocolate Chips 1 cup Coconut Milk canned, full-fat _____________________________ CAKE (pairs well with vanilla Swiss Meringue buttercream frosting) Strongly recommend weighing ingredients where noted. DIRECTIONS ON NEXT PAGE
Directions for Mud Cake Preheat the oven to 325°F. If making cupcakes, line your tin with baking cups. If making cakes, lightly grease the pans with coconut oil, cut a parchment circle to fit the bottom of the pan, place it in the pan, and lightly grease that as well. Set aside. Combine the milk and lemon juice, gently stir, and set aside. In a small saucepan over low heat, combine the ghee, chocolate, and maple syrup. Heat until melted and combined, stirring occasionally. While the chocolate mixture is melting, combine the Otto's Cassava Flour, baking powder/soda, salt, cocoa powder, and maple sugar (if using, see recipe notes) with a whisk to remove any lumps.
Once the chocolate mixture is melted, pour it into the dry ingredients, as well as the additional oil, eggs, water, and milk. Whisk until everything is fully incorporated and no lumps remain. It should be the consistency of a thin brownie batter (and taste just as good). Fill cupcake liners 3/4 full, or split batter evenly between two 6" or 8" cake pans (larger pans will yield thin layers). Bake in the preheated oven. 20-25 minutes for cupcakes, 40-50 minutes for cakes (start checking at 40 minutes). Cake is done when a toothpick inserted in the center comes out clean. Let cool completely (in the pan) on a wire rack. Once cool, gently remove from pans and frost with Vanilla Swiss Meringue Buttercream and Chocolate Ganache. The cake is best eaten the same day. If making in advance, double wrap in plastic wrap (unfrosted) and store in the fridge for up to 5 days (but this cake is really best served without refrigerating). GANACHE In a small heavy-bottomed saucepan, heat the coconut milk over medium-low heat. Get it simmering hot but don't let it come to a boil. Remove from heat and gradually stir in the chocolate, stirring constantly until completely melted. Let cool to about room temperature (you don't want to melt the frosting), and gently pour over the top and side of the cake. For best results, cool the frosted cake in the fridge for an hour to keep the ganache from dripping all the way down the sides. NOTES * This recipe has been tested with grass-fed butter, ghee, and coconut oil. While all 3 yielded great results, the coconut oil cake had less flavor. *** Using an all-liquid sweetener is not preferred, but if you don't have maple sugar on-hand, all honey or maple syrup work fine as well. Just be sure to reduce the water (as noted).
NUTRITION FOR 2 LAYER CAKE Fat: 33g Protein: 5g Carbs: 46g (net) Saturated Fat 21g Cholesterol 41mg Sodium 110mg Potassium 468mg Vitamin A