1 large yellow onion, diced
6 cloves garlic, minced
4 Tbsp olive oil
1/2 tsp cayenne pepper
2 tsp cumin
1 large potato, in small cubes
1 1/2 cup dried lentils
4 cups vegetable stock
4 cups water
1 lemon
8 oz spinach
- In a large pot at medium heat, brown the onion and garlic in olive oil, 5-10 minutes. Add cayenne and cumin, and cook another minute.
- Add potato, lentils, and stock, and bring to a boil.
- Add water, and simmer 30 minutes.
- Add zest and juice from the lemon.
- Meanwhile, wilt the spinach, and add it to the soup. Add salt and pepper to taste.
2 sticks butter, cold and cut into small cubes
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 cups cake flour
1 1/2 cups flour
1 tsp cornstarch
3/4 tsp baking soda
3/4 tsp salt
2 cups chocolate chips
2 cups walnuts, roughly chopped
- Preheat oven to 410 F.
- In a large bowl, cream together butter, brown sugar, and sugar.
- Add eggs one at a time, mixing well after each one.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
- Separate dough into large balls and place on parchment-lined lightly colored cookie sheet. Makes 8 very large cookies, 4 to a standard half sheet pan. (You can refrigerate half the dough for later.)
- Bake for 9-12 minutes or until golden brown on the top. Let rest at least 10 minutes to set.
Saturday, November 21, 2020
1 lb ground beef (or imitation ground beef)
1/4 cup bread crumbs
1 Tbsp parsley, chopped
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp garlic powder
1/2 tsp salt
1/4 cup onion, finely chopped
1 egg
1 Tbsp olive oil
5 Tbsp butter
3 Tbsp flour
2 cups broth
1 cup cream
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
- In a large bowl, combine ground beef, bread crumbs, spices, onion, and egg. Roll into 12-20 meatballs.
- In a large skillet, heat olive oil and 1 Tbsp butter. Add meatballs and cook, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
- Add 4 Tbsp butter and flour to skillet, whisking until brown. Slowly stir in broth and cream, then Worcestershire sauce and Dijon mustard. Bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.
- Add meatballs back to skillet and simmer until reheated. Serve over egg noodles.
Thursday, October 8, 2020
1/2 English cucumber, diced
1 cup plain yogurt
1/3 cup cold water
1 tsp dried mint
1/3 tsp salt
minced garlic (optional)
olive oil (optional)
- Combine ingredients in a bowl. Let rest 30 minutes in refrigerator.
1/2 lb egg noodles
3 Tbsp butter
1/2 onion, chopped
3/4 lbs portobello mushrooms, sliced
2 cloves garlic, minced
2 Tbsp flour
1 1/2 cups vegetable broth
1/2 cup sour cream
1/2 Tbsp soy sauce
1 Tbsp Worcestershire sauce (optional)
- Boil egg noodles.
- Melt butter in a large saucepan. Add onion, salt, and pepper, and cook until translucent. Add mushrooms and cook until liquid is released and mostly evaporated, adding garlic toward the end.
- Add flour and cook for 2 minutes, stirring often to evenly coat mixture.
- Add broth, and simmer until slightly reduced and thickened.
- Remove from heat and stir in sour cream, soy sauce, and Worcestershire sauce. Season to taste, and serve over egg noodles.
8 oz cream cheese, room temperature
1/4 cup sun-dried tomatoes in oil, chopped, with 1 tsp oil
1 Tbsp chopped basil
- Combine ingredients and stir. Add salt to taste. Let sit overnight in refrigerator.
1 cup plain (Greek) yogurt
3/4 cup cold water (1/2 cup if non-Greek)
1/4 cup ice
1/4 tsp salt
1/4 tsp dried mint (optional)
1/8 tsp garlic powder (optional)
- Put all ingredients in blender. Blend until ice is incorporated.
1 lb corn kernels (e.g., thawed from frozen)
1/4 red onion, diced
1 avocado, cubed
1/4 tsp cumin
cilantro, chopped
1 lime
- In a large skillet, sauté corn in a couple tablespoons of oil.
- Move to large bowl and toss with salt, pepper, and cumin. Let cool.
- Add onion, avocado, cilantro, and lime juice. Stir.
Arugula, washed
Olive oil
Lemon juice
Parmesan cheese, shaved
- In a large bowl, toss arugula with olive oil and lemon juice until well-mixed. Add salt and black pepper to taste. Top with shaved Parmesan.
15 oz cannellini beans, drained
3/4 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic powder
1/8 tsp salt
2 cups spinach, chopped
4 oz pepper jack, shredded
1/2 cup sour cream
4 flour tortillas
- Stir beans and spices in a large bowl until mixed well.
- Add spinach, cheese, and sour cream and stir to combine.
- Put roughly 1/4 of the bean mixture into each tortilla, and cook in a skillet over medium heat.