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.
1/2 cup vegetable oil
4 oz (squares) unsweetened chocolate, melted
2 cups granulated sugar
4 eggs
1 cup confectioners’ sugar
2 Tbsp vanilla extract
1/2 tsp salt
2 tsp baking powder
2 cups flour
- Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla.
- Measure flour by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight.
- Heat oven to 350 F. Drop teaspoonfuls of dough into confectioners’ sugar. Roll in sugar; shape into balls. Place about 2″ apart on greased baking sheet. Bake 10-12 minutes. Do not overbake! (Makes 6 dozen cookies.)
Thursday, January 10, 2019
4 Tbsp butter, softened
8 oz cream cheese, softened
3 oz (squares) unsweetened chocolate, melted
dash salt
about 2 cups powdered sugar, sifted
1/3 cup half and half
1 tsp vanilla extract
- Cream butter and cream cheese together. Mix in chocolate.
- Add salt and sugar alternately with cream, beating until smooth. Beat in vanilla. Frost cooled cake.
Tuesday, December 25, 2018
8 oz cream cheese, softened
3/4 cup sour cream
2 Tbsp lemon juice
2 Tbsp onion, grated
2 tsp horseradish
1/4 tsp salt
1 1/2 cups smoked salmon, flaked or chopped
1/2 cup chopped pecans
2 Tbsp fresh parsley, chopped
- Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt. Stir in salmon and mix thoroughly.
- Transfer to a serving bowl and top with chopped pecans and parsley.
- Serve with crackers. Can be prepared up to 3 days ahead and chilled. Take it out of the refrigerator an hour or so before serving; it is best served at room temperature.
15 oz can pumpkin puree
1 stick butter, melted
3 eggs
1 2/3 cups sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg, ground
1/4 tsp ginger, ground
1/8 tsp cloves, ground
2 1/4 cups flour
1 Tbsp sugar
1 tsp cinnamon
- Preheat oven to 350 F. Butter a 6-cup loaf pan.
- In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir until mixed. Scrape into prepared pan and smooth the top.
- Mix sugar and cinnamon, and sprinkle over top of batter.
- Bake 65-75 minutes until a tester poked into all parts come out batter-free, turning the cake once during the baking time for even coloring. Let cool. (Keeps at room temperature.)
4 Tbsp olive oil
3 cloves garlic, minced
3 Tbsp tomato paste
3/4 tsp salt
1 1/2 cups cooked chickpeas
1/2 cup small pasta (e.g., ditalini, macaroni)
- Heat olive oil in a large pot. Add the garlic and cook, stirring until fragrant. Stir in the tomato paste and salt, and fry for 30 seconds.
- Add chickpeas, pasta, and 2 cups water. Scrape up bottom of pot, lower heat, and simmer until pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes.
- Serve topped with olive oil and crushed red pepper flakes.
Thursday, December 21, 2017
1/2 cup brown sugar, packed
6 Tbsp unsalted butter
3 Tbsp heavy cream
1/4 tsp sea salt
1 tsp vanilla extract
3/4 cup pecans, coarsely chopped
- In a small saucepan over medium-low heat, combine brown sugar, butter, cream, and salt. Simmer 3-5 minutes until thick and bubbling.
- Remove from heat and stir in vanilla and pecans. Serve over pumpkin pie.
1 yellow onion, diced
2 cloves garlic, minced
2 Tbsp flour
2 Tbsp chili powder
15 oz diced tomatoes
15 oz tomato sauce
15 oz kidney beans, drained
15 oz black beans, drained
15 oz. can pinto beans, drained
1 cup frozen corn kernels
2 cups vegetable broth
2 cups macaroni noodles
1 cup sharp cheddar, shredded
- Sauté onion and garlic in olive oil in a large pot over medium heat.
- Add flour and chili powder, and stir for 2 minutes.
- Stir in diced tomatoes, tomato sauce, beans, corn, vegetable broth, and macaroni. Cover the pot and turn up the heat to reach a boil, while stirring frequently.
- Turn heat to low and let simmer 15 minutes, or until pasta is tender, stirring frequently.
- Turn off heat, stir in shredded cheddar, and serve.