Pear Bread

 

• 1 1/2 c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/3 c applesauce
• 2 eggs
• 1/3 c white sugar
• 1/3 c brown sugar
• 1 c peeled, shredded pears
• 1 tsp vanilla
•  1/2 c nuts
  

No nuts

1336 calories total, 25 oz

53 cals / oz baked 

Nuts

1600 calories total, 27 oz

60 cals / oz baked 

bee Sting

 

For the Shortbread:

• 12 tbsp unsalted butter at room temperature
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 8.5 oz flour, by weight (1.75 cups, measured)

For the almond topping:

• 6 tbsp butter
• 3 tbsp sugar
• 2 tbsp honey
• 2 tbsp amaretto liqueur
• 1 tsp vanilla extract
• 1.25 cups sliced almonds

Instructions 

• Make the shortbread by creaming together the butter and sugar for a couple minutes until combined. Add the vanilla extract and salt, and mix in. Add the flour and mix until distributed. The dough is going to look extremely crumbly. You should still be able to press it into an 8×8 pan.
• Refrigerate for 30 minutes.
• Preheat oven to 350 degrees F.
• Combine all almond syrup ingredients in a saucepan, and bring to a full boil over medium high heat. Let it cook for 2 minutes, then remove from the heat.
•   bake for 20 minutes. Let it cool in the pan,
   
  Pour the almond topping on top of the shortbread 
  

Sangria

 

• Sangria Syrup

  • 3 cups orange juice
  • 3/4 cups lemon juice
  • 3½ ounces sugar (1/2 cup)
  • 1 bay leaf
  • 5 juniper berries
  • 10 black peppercorns
  • 2 cloves
  • 1 bunch fresh mint, destemmed
  • Zest of 1 orange
  • Zest of 1 lemon

• Sangria base

  • 4 ounces sangria syrup (recipe above)
  • 1/2 ounce sherry brandy
  • 1/2 ounce dry gin
  • 1 ounce orange liqueur

• For serving

  • 4 wheels lemon, for garnish
  • 4 sprigs mint, for garnish
  • 4 strips orange peel, for garnish
  • Berries (raspberry, blackberry, etc.), for garnish
  • 1 bottle cava

Eggplant Parmesan

 Step 1: Peel Eggplant. Eggplant skin ruins the recipe. For a full pan
you will need 1-2 eggplants.

Step 2: Slice eggplant thin with mandolin. WATCH YOUR FINGERS. About
1/8" thick is good.

Step 3: Dip eggplant slices in flour, then egg wash, then Italian bread
crumbs.

Step 4: Crisp eggplant. This can be done in a skillet with olive oil or
in the oven. I use the oven normally because it does not make much
difference. If you use the pan you end up eating the tasty eggplant
chips and end up having to make more. They should be very crispy when
done but not burnt. Think toasted ravioli.

Step 5: Grease a baking pan

Step 6: From the bottom of the pan layer Sauce, Eggplant, Shredded parm,
Mozzarella. I usually do 3 layers.

Step 7: Bake covered in the oven for 30 minutes. Remove cover and cook
until golden brown.

Step 8: LET COOL FOR 10 MINUTES!! Otherwise you have a mess when you cut
it. 7 minutes is NOT OK!!

Step 9: Enjoy

Whole Wheat Waffles

• 2 large eggs
• 1¾ cups water
• 2 TB honey
• 4 tsp baking powder
• 2 tsp cinnamon
• 1 tsp pure vanilla extract
• 2 cups whole wheat flour

Whisk together everything but the flour until it's frothy. Add in the flour.

Makes almost 5 waffles on my iron, about 200 cals each

Creamy Shallot Dressing

1/2 finely chopped small shallot
3/4 cup light sour cream
1/2 cup buttermilk
 1 Tbsp. white wine vinegar
 salt, pepper, and more vinegar to taste

great w/ blue cheese if you like

Beer Queso

• 1 cup Beer
• 1 lb (16 oz)  american cheese
• 1 can (10 oz each) Ro*Tel

Cajun Spice Mix

   2 teaspoons salt
  2 teaspoons garlic powder
  2 1/2 teaspoons paprika
  1 teaspoon ground black pepper
  1 teaspoon onion powder
  1 teaspoon cayenne pepper
  1 1/4 teaspoons dried oregano
  1 1/4 teaspoons dried thyme
  1/2 teaspoon red pepper flakes (optional)

Cajun Pasta

• 8 oz Rotini, cooked
• Veggies of your choice (I do onions, mushrooms, spinach)
• 1 T of Cajun seasoning
• 2 diced tomatoes
• 1 T butter
• 1T flour
• 2 cups low fat milk
• ½ cup shredded Parmesan cheese

• Cook the rotini and set aside
• Saute your veggies until they  are done. I do onions, then add mushrooms, and finally spinach until it's wilted. Set all the veggies aside.
• Melt butter (or olive oil) and add flour. Cook until the flour is cooled. Slowly add milk and continue until slightly thickened. Add cajun seasoning. Adjust seasoning to taste
• Add in veggies and cook 2-3 minutes. Add pasta, mix it up, and you're done.

Black Bean Burgers

• 1 15 ounce can black beans, rinsed and drained
• 1 egg
• ½ cup chopped sweet yellow onion
• ½ cup chopped yellow bell pepper (or not)
• 1 cup Italian seasoned bread crumbs
• 1 Tablespoon Italian seasoning
• 1 clove garlic, minced
• ¼ teaspoon Kosher salt
• ¼ teaspoon cracked black pepper
• 1 Teaspoon Sriracha
• 1 Tablespoon vegetable oil
• 6 hamburger buns
• Additional burger toppings like sliced tomatoes, onions, lettuce, etc. as desired.

Instructions

1. Place rinsed beans in a large bowl and mash well using a potato masher or a fork.
2. Add the egg, onion, bell pepper, bread crumbs, Italian seasoning, garlic, salt, pepper and Sriracha. Blend, using your hands, until well combined. Shape mixture into six patties.
3. Heat oil in a large skillet over medium heat. Add patties in a single layer and cook, flipping once, until each side is golden brown and cooked through. (8-10 minutes depending on the size of your patties).
4. Transfer to buns and top with additional toppings as desired. (We topped each burger with extra Sriracha, which was delicious!). Serve hot.

California quinoa salad

Copycat Whole Foods California quinoa salad recipe

Serves 6

Ingredients:

For the salad

• 2 cups cooked quinoa
• 2 large fresh mangoes, diced
• 1/2 medium red onion, diced
• 2 red bell peppers, diced
• 1 small handful cilantro, roughly chopped
• 1-1/2 cups shelled edamame
• 1/2 cup organic raisins
• 1/2 cup slivered almonds
• 1 cup shredded unsweetened coconut

For the dressing

• 2-3 limes, juiced
• 1/4 cup balsamic vinegar
• 1-2 teaspoons agave or honey (depending on desired taste)
• Salt and pepper to taste

Directions:

1. In a large bowl, add the cooked quinoa and all of the remaining ingredients for the salad, mixing well.
2. In a small bowl, add the fresh lime juice, balsamic, agave and season with salt and pepper and mix well.
3. Pour the dressing over the salad and toss very well. Serve immediately or keep chilled until ready to enjoy.

Zucchini Bisque

Ingredients

•          4 medium zucchini, shredded
•         1 medium onion, chopped
•         2 T butter
•     2.5 c vegetable broth
•          1/4 c half and half
•          3/4 teaspoon salt
•          1/2 teaspoon minced fresh basil
•          1/2 teaspoon pepper
• optional - pinch of nutmeg, pinch of cayenne pepper

       

Directions

    In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.
  
Use an immersion blender or transfer to a food processor / blender; cover and process on low until smooth. Return to the pan. Stir in the half and half, salt, basil, pepper, nutmeg, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.

Influenza Sorbet

Influenza Sorbet

2 cups orange juice (from 5 to 6 oranges)

1/3 cup lemon juice (from about 2 lemons)

1/3 cup honey

1/4 teaspoon powdered ginger

1/8 teaspoon cayenne

1/4 c bourbon

Mix it all together and put it in your ice cream maker. It has all kinds of things to make you feel better.

Braised brussels sprouts

1 ¼ lb. Brussels sprouts
3 Tbs unsalted butter
¼ tsp coarse sea salt, plus more to taste
1 cup heavy cream or half and half
1 Tbs fresh lemon juice, or more to taste

First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half.

In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.

Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes. The cream will have reduced some and will have taken on a creamy tan color.

Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.

Bread and celery stuffing

1 pound of cubed white bread
3/4 cup butter
1 chopped onion
4 stalks celery
1 t sage
1 t thyme
1 t marjoram
1/2 salt plus more to tast
1 T fresh sage
1 c veg stock

Melt butter and saute celery and onion until soft. Add herbs. Then add bread and coat. Add stock until the bread is moist. The center may still be a bit crunchy but as it sits it will absorb. Refrigerate until ready to use.

Sauerkraut

• 1 large head of green cabbage, sliced into thin strips (set large outer leaves aside)
• 1 Tbsp unrefined sea salt 
• 1Tbsp caraway seeds
• 
  

• Place 1/3 of your sliced cabbage into your large bowl and sprinkle 1 Tsp of the salt over it. Using your hands squeeze and stir the cabbage until some of the water content begins to come out of it and the cabbage seems wet.

• Repeat this process adding the remaining cabbage and salt 1/3 at a time to the bowl. Squeeze and stir the mixture until you can see water running off of the cabbage. This will take time and elbow-grease, so be ready to get your hands involved.
• Add caraway seeds
• Fill the 2 jars evenly, pressing the mixture down so that water releases and raises above the line of the vegetables. Continue doing this until the jars are filled with about 2″ of space remaining at the top.

• Wedge the large outer leaves of the cabbage you had set aside into the top of the jars so that the mixture is underneath it and the water level raises above the flat cabbage leaf. You will want to use a small pinch bowl or a shot glass as additional weight to keep the mixture down.

• Set the filled jars aside on a cookie sheet or in any other large, flat container with an edge so that if there is any spillover you keep it contained. Set the jars/cookie sheet aside in a secure place at room temperature where they will not be disturbed.

• Check on your raw sauerkraut every day or two to make sure that the water level has remained above the vegetables and that no vegetables are touching the surface and coming into contact with air. The fermentation process happens under water, so if you do see anything touching the surface, use a clean spoon to remove it. You may also see some growth or mold form around the top of the liquid- this is normal but it’s best to remove it when you see it. If you need to add liquid to the jars, add some fresh water to make sure that everything is below a water line. The weights should a lot help with this.

• After about one week, remove the weight and top piece of cabbage from the kraut, remove a thin layer of the top of the kraut and give it a taste. It should be sour but probably not “there” yet. Allow the sauerkraut to sit for at least 2 weeks and taste it periodically as you wish to check on it.

• Once the sauerkraut tastes as you like it, place the lid on it and store it in the refrigerator. It will last for several months while refrigerated and will not continue to ferment further.

•  

Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1/4 cup fresh basil
4 cups vegetable broth
½ bay leaf
½ cup flour
  3/4cup Parmesan cheese
½ cup butter
2 cups skim milk
1 tsp salt
¼ tsp black pepper

1.  Heat oil in 4 quart soup pot.  Add onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and  broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir  in milk, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.

Potato Leek Soup

Potato-Leek Soup

Yield: 4 servings

Time: About 1 hour, partially unattended

1½ pounds leeks, white and green parts separated

1½ pounds potatoes, peeled and chopped, trimmings reserved

1 medium carrot, peeled and chopped, trimmings reserved

1 celery stalk, chopped, trimmings reserved

Salt and black pepper

3 tablespoons butter

½ cup half and half

Chopped fresh chives or parsley for garnish (optional)

1. Put the leek greens and other vegetable trimmings in a medium pot, season with salt and pepper, and add enough water to cover the trimmings. Cover, bring to a boil over high heat, then adjust the heat so the mixture simmers gently.

2. While the stock is cooking, put the butter in a large pot over medium heat and slice the leek whites. When the butter melts, add the leek whites and season with salt and pepper. Cook, stirring occasionally, until they’re very tender and beginning to caramelize, about 20 minutes. Add the potatoes, carrot, and celery and continue to cook until they begin to soften, about 5 minutes.

3. Strain the stock and add enough of it to the large pot to cover the vegetables. Cover, bring to a boil over high heat, and adjust the heat so the mixture simmers gently. Cook until the potatoes are very soft, 15 to 20 minutes. Turn off the heat, add the cream, and purée with an immersion blender. Taste and adjust the seasoning, garnish with chives or parsley if you like, and serve. (Store leftover soup in an airtight container in the refrigerator for up to a week.)

Cherry Cranberry Pie

1 9" pie crust

4 cups of fresh/frozen cherries and cranberries
1 cup sugar
1/4 c corn starch

1 cup flour
1/2 cup white sugar
1/2 brown sugar
6 T butter

Put the berries in a medium sauce pan and cook over medium heat until they release a lot of their juice. Add sugar and corn starch, stir well, and cook until it thickens.

Meanwhile, mix flour, other sugars, and butter until they form small crumbs.

Put the filling in the crust, top with cumbly mix, and bake at 425 for 35-45 minutes.

Black Forest Cherry Cake

Ingredients

• 2 1/8 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 cup milk
• 1/2 cup melted butter (or vegetable oil)
• 1 tablespoon vanilla extract
• 2 (14.5 ounce) cans pitted sour cherries
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6. With long serrated knife, split each cake layer horizontally in half. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1/3rd of the whipped cream. Top with 1/3 cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Add (or decorate with) remaining whipped cream and spoon remaining cherry topping onto top of cake.