Category Archives: recipes

Pierogi lasagna from 12tomatoes.com/

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pierogi_lasagna
8 lasagna noodles
4-6 c mashed potatoes
1-2 onions thinly sliced
1-2 c. grated cheddar cheese
1/2 c butter
salt and pepper

  • Preheat oven to 375ºF and grease a 9×13 inch baking dish with butter or nonstick spray.
  • Cook lasagna noodles according to package directions, and set aside.
  • In a large skillet add onion, butter, salt, and pepper. Saute on medium heat until soft, about 10 minutes.
  • Place 4 lasagna noodles in an even layer on bottom of baking dish. Layer ½ of total mashed potatoes on top of noodles, followed by ½ of the sauteed onions, and ½ cup of cheese.
  • Top lasagna with remaining 4 noodles and cheese.
  • Cover with foil, bake for 30-45 minutes or until hot and bubbly. Serve hot and enjoy!

Note, this is from 2 recipes one uses twice as much cheese, more mashed potatoes and twice the cheese.  Above recipe is slimmer. the richer recipes uses 3 layers vs 2.

 

SERVES 6-8

Meat Pasty from farmgirlfare.com

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Pastry:
3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten

Filling:
8 oz. meat crumbles
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish

  • In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
  • Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
  • With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
  • Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
  • Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
  • While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
  • Preheat oven to 400º F and line a baking sheet with parchment paper.
  • Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
  • Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
  • Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
  • Seal edges with a fork and repeat with remaining pasties.
  • Transfer to lined baking sheet and brush the tops of dough with beaten egg.
  • Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
  • Serve hot with brown mustard and enjoy!  Serves 6

 

Coddled eggs with spinach and goat cheese from Clinton Kelly

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  • 2 tablespoons butter
  • 4 ounces baby spinach
  • 1 store-bought roasted red pepper (diced)
  • 1/4 cup goat cheese (crumbled)
  • 8 large eggs
  • 1/2 cup heavy cream (divided)
  • 1 tablespoon chives (finely chopped)
  • 8 slices white bread (toasted and cut in half on an angle)
  • kosher salt and freshly ground black pepper (to taste)
  • Heat a large sauté pan over medium heat and add butter. Once melted, add spinach and season with salt and pepper. Sauté just until the spinach has wilted. Remove from heat.
  • Line the bottom of a medium saucepan with a clean kitchen towel. Fill pan with 1 inch of water and bring to a boil.
  • Meanwhile, butter the inside of 4 (8 ounce) ramekins. Divide sautéed spinach between the ramekins. Top each with some roasted pepper, goat cheese, 2 eggs and 2 tablespoons of cream. Season with salt and pepper.
  • Place ramekins in saucepan and cover with a tight fitting lid. Cook until whites are set and yolks are still runny, about 10 minutes.
  • Carefully remove ramekins from saucepan. Serve on 4 plates lined with a napkin. Garnish with chives. Serve with toast.
  • Tips:
    – If you don’t have ramekins, use heatproof glass jars or mugs.
    – If making a large batch, bake the coddled eggs in a baking dish filled with 1 inch of warm water. Cover with foil and place in a 325ºF oven for about 10 minutes, or until the egg whites are set and do not jiggle.

Small World Coffee’s Ginger Scones with Cardamom

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  • 3 c. flour
    2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cardamom pods, crushed and inner seeds ground
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/4 cup crystallized ginger, chopped in 1/4-inch pieces
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 4 teaspoons sugar
  • 2 large eggs

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

  2. Place the flour, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment, the bowl of a food processor, or in a large bowl and mix by hand. Sift ground cardamom seeds into mixture; stir to combine. Add butter and mix until crumbly.

  3. Add ginger, sour cream, 1/2 cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not overmix.

  4. Form 1/3 cup dough into a ball or use a large ice cream scoop, and place dough on prepared baking sheet. Repeat with remaining dough, spacing scones about 2 inches apart.

  5. In a small bowl, mix together remaining egg with a dash of water. Brush scones with egg mixture and sprinkle evenly with remaining 4 teaspoons sugar. Bake until golden brown, 25 to 30 minutes.

Balti-Baked Squash with Feta, Tomato & Mint from The Indian Family Kitchen: Classic Dishes for a New Generation

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  • 2 butternut squash, cut in half lengthwise and seeds removed
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp garam masala
  • 1 tbsp vegetable oil or light olive oil
  • 1 cup spinach leaves, roughly chopped
  • 1 3/4 oz feta cheese, crumbled
  • 2 garlic cloves, finely chopped
  • 2 tbsp finely chopped mint leaves
  • 6 sun-dried tomatoes in oil, drained and roughly chopped
  • grated zest and juice of 1 lemon

Preheat the oven 400°F. Lay the squash, cut-side up, on a rimmed baking sheet.

Roughly crush the cumin and coriander seeds, peppercorns and red pepper flakes with a pestle and mortar before mixing in the garam masala and oil. Rub all over the squash, especially on the flesh side, and bake in the oven for 45 minutes, or until you can put a knife through the flesh of the squash easily.

In the meantime, make the filling by mixing together the spinach, feta, garlic, mint, sun-dried tomatoes and lemon juice.

When the squash is soft, take out of the oven and scoop out nearly all the flesh, leaving a 1/2-inch border of flesh around the inside of each squash half. Mix the scooped-out squash with the filling and pop it all back into the grooves you have just carved out. Sprinkle over the lemon zest and roast in the oven for a further 10 minutes. Serve with a delicious crisp salad, such as Green Bean Salad with Mint, Roasted Fennel & Garlic.

 

Caesar dressing from Daphne Oz

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  • 2 teaspoons capers (drained and finely chopped)
  • 1 clove garlic (minced)
  • 1 teaspoon Dijon mustard
  • 1 lemon (juiced)
  • 3 tablespoons Parmesan cheese (finely grated)
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper (to taste)
  • For the Dressing: using a mortar and pestle, mash the capers and garlic together. Add the mustard, lemon juice, Parmesan cheese, Worcestershire sauce and oil, and mix to combine. Season with Kosher salt and freshly ground black pepper.
  • To assemble the sandwich, spread 1 tablespoon of dressing on one piece of bread and top with 2 romaine leaves. On the other piece of bread place the turkey. Place the two sandwich halves together and slice in half.
  • Helpful Tip: as an easy appetizer add a tablespoon of dressing into the bottom of a small mason jar and place a romaine lettuce leaf on top!

Caramel apple sheet cake from chef-in-training.com

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Caramel-Apple-Sheet-Cake-1
2 cups flour plus 2 Tablespoons flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • ½ cup butter
  • 1 cup water
  • ½ cup shortening
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups peeled and chopped green apples
Frosting
  • ½ cup butter
  • 6 Tablespoons milk
  • 3½ cups powdered sugar
  • ½ teaspoon vanilla
  • ⅛ cup caramel sauce (I use caramel ice cream topping)
  1. In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
  2. In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
  3. Pour into a 15×13 inch greased jelly roll pan.
  4. Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
  5. While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Caramelized Onion and Butternut Squash Tart from food52.com

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  • ab355b42-4d20-4439-b905-c7f9e0d8a340--unspecified1 recipe pastry dough (see below)
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 2 large yellow onions, halved and sliced
  • 3 tablespoons unsalted butter
  • 2 eggs
  • 8 ounces crème fraîche
  • 4 ounces Gruyère, grated
  • 2 ounces Parmesan, grated
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 4sprigs thyme
  1. Melt butter in large saucepan over medium heat. Add onions, thyme sprigs, and 1/2 teaspoon salt, stirring to mix. Cover and reduce heat to low. Cook, stirring occasionally, until dark golden brown, about 45 minutes. Remove thyme stems.
  2. Meanwhile, preheat oven to 450° F. Toss butternut squash with olive oil and 1/2 teaspoon salt and spread out on baking sheet. Bake until browned and very soft, stirring once, about 40 minutes.
  3. Reduce oven heat to 350° F. Roll dough out until thin and press into a well-greased 10-inch tart pan. Prick all over with a fork and bake in oven 10 minutes.
  4. In a medium mixing bowl, combine eggs, crème fraîche, gruyère, Parmesan, and black pepper.
  5. Spread caramelized onions in bottom of tart and top with butternut squash. Pour gruyère mixture over the squash, making sure to spread it evenly throughout the tart.
  6. Bake until golden brown and cooked through, about 30 to 40 minutes.
Pastry Dough

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 stick butter
  • 4 tablespoons ice water
  1. Cut butter into 1-tablespoon pieces and freeze for 10 minutes.
  2. Mix flour and salt in food processor or large bowl.
  3. If using food processor, add butter and mix until mixture resembles small pea-sized balls. If mixing by hand, work quickly, mixing the butter in with your hands until it forms small pea-sized balls.
  4. Add in ice water and mix just until dough forms and comes together. Form into disk, wrap in plastic, and place in fridge for 20 minutes.

 

Lee Bailey’s sour cream cornbread

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2⁄3 cup vegetable oil, plus more flee-bailey-sour-cream-cornbread-mtg-2000x1500_0or greasing
1 cup sour cream
2 large eggs, lightly beaten
1 medium yellow onion, grated
1 (16-oz.) can creamed corn
1 1⁄2 cups yellow cornmeal
2 tsp. baking powder
1 tsp. kosher salt
1 cup (about 5 oz.) grated cheddar cheese

Heat the oven to 350° and grease a 9-inch round cast-iron skillet. In a medium bowl, whisk the oil with the sour cream, eggs, onion, and corn until evenly combined. In another bowl, whisk the cornmeal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.

Scrape half the batter into the prepared skillet, sprinkle with 3⁄4 cup cheese, and spread the remaining batter on top. Sprinkle the top with the remaining cheese and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the skillet to a rack and let the cornbread cool for 20 minutes before serving.  Serves 8-10

 

Creamy Cashew Veggie Pot Pie from lunchboxbunch.com

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pot-pie-creamy-veggie 23sqsqsqVeggie Filling:

*note that the amounts of the veggies are easy to modify and switch out as needed. You just want about enough veggies to fill up your pot pie serving dish
3/4 cup petite peas, organic (frozen)
1 large carrot, diced
1 small potato, peeled/diced (I used a sweet white yam, but you could use a plain white Russett potato or even a sweet potato) – about 1 1/4 cups when chopped
1/2 cup chickpeas, drained/rinsed (canned)
1/2 cup shiitake mushrooms, diced

spices/oil for veggie saute:
1/2 tsp olive oil
1/4 tsp salt
a few dashes of black pepper
1/2 tsp garlic powder
a few pinches of cayenne (optional)
(Any other dry spices/seasonings you would like to add)

Cashew Base:
1 cup vegetable broth
2 cups soaked raw cashews
1 Tbsp apple cider vinegar or lemon juice
2 Tbsp white miso paste (adds saltiness and subtle flavor)
additional salt if needed (if you do not use miso paste, you should add some salt)
a few pinches of cayenne (optional)

Crust:
1 cup white flour, organic
1/4 cup virgin coconut oil (use refined if you do not want any coconut flavor at all, unrefined will have some coconut flavor)
1/4 tsp salt
1 tsp baking powder
1 tsp lemon juice
4-6 Tbsp warm water
a squeeze of orange juice (brush top of pastry with it, or squeeze over top)

*note: if you use a casserole dish or something with a larger opening space than my dish, you will need more crust to cover, so you may need to double my recipe

My dish: measures 9½ inches in diameter; holds 3.88 quarts

1. Preheat oven to 350 degrees. (Yes! At the start because this goes so fast!)

2. Add you cashews (about 1 1/2 cups before the are soaked) to a large bowl and cover with very hot water. The hottest setting on your tap. Add a pinch of salt and allow to sit while you do the veggie prep. (note: If you have time and plan ahead, soak the cashews for even longer – 4+ hours is great. This will help ease the blending process just a bit. This is advised if you are not using a high speed blender.)

3. Prep all your veggies. Set aside.

4. Add you potatoes to a deep skillet and cover with water. Bring to a boil and cover with lid. Reduce heat a bit and allow to cook until a tested potato is tender, but not mushy. Drain the water and set potatoes aside with other veggies.

5. Drain your cashews and add 2 cups of the soaked cashews to your blender. If you have any extra cashews you can thrown them in as well or toss them in whole with your veggie mix. Add the veggie broth, miso, sauce spices and acid. Blend from low to high until smooth and creamy. This may take a minute or so. Set aside. (Adjust salt and seasonings if desired.)

6. In that same skillet, add your oil and when the oil is hot add in the carrots, beans and mushrooms. Saute for a few minutes until cooked down. Then add in the peas and potatoes and saute until peas thaw a bit. Over medium heat.

7. Pour the base sauce over top the veggie saute and toss until all the veggies are well coated. Turn heat to high and saute for another 1-2 minutes so that the flavor of the nutty sauce develops a bit.

8. Pour the heated veggie filling into your pot pie serving/baking dish. Set aside.

9. Quickly mix up your dry ingredients for your crust. Then using your hands, mash in the coconut oil. Then one tablespoon at a time, add in the water. Mixing with every new spoonful. Keep adding until your dough in kneadable yet still moist. When this occurs, knead a bit then roll out on a floured surface. This does not to be perfect at all! I very quickly pressed and rolled out my dough (as you can tell by the crumbly state after baking). Add to top of your serving dish and slice a few vent lines in top. Lastly, squeeze a bit or orange juice over top – or brush pastry lightly with it. It gives a subtle orange tint that beats an “egg wash” any day!

10. Bake at 350 degrees for 40 minutes. Serve after about 20 minutes of cooling. Store in fridge and reheat as needed. Eat within 3 days. This dish probably freezes quite well, but I have not tested freezing yet.

Nutrition estimate based on 6 servings per recipe (per serving below)