Colin’s Recipescolinsturm.com/static/pdf/csturm_recipes_small.pdf · Therefore, every recipe in...

Colin’s Recipes

Colin Sturm

January 2011 – 3rd February, 2014

Contents

1 Ratings Explanation 6

2 Salads 6Caprese Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Cucumber Tomato Salad with Lime Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Greek Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Strawberry, Avocado & Mango Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

3 Soups and Stews 9Beef Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Brazilian Chicken & Peanut Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Butternut Squash Soup with Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Carrot Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Cheddar Cauliflower Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Chicken & Spinach Soup with Fresh Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Chicken Noodle Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Classic Beef Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Cream of Chervil Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Cream of Mushroom and Barley Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Lentil Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Loaded Baked Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Potato, Apple and Brie Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Sausage and 15 Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Soup Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Thai Chicken and Coconut Soup with Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Tilapia Corn Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Vegetable Beef Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

4 Breakfast 26Chicken–Apple Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

1

CONTENTS

5 Chicken 28Beer Can Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Chicken Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Chicken Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Chicken Fried Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Chicken with Mushroom Cream Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Chicken Wrap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33Lemon & Dill Sauteed Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34Quick Chicken Cordon Bleu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35Sugar Snap Pea and Chicken Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

6 Fish 36Black Bean and Salmon Tostadas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Pistachio–Encrusted Salmon Steaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37Sushi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

7 Meat 38Moussaka Classic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38Smoky Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

8 Pasta 40Chicken Parmigiana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40Chicken Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41Creamy Tomato & Spinach Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41Four Cheese Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43Gnocchi with Pancetta Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43Inside-Out Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45Pasta Carbonara . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47Spinach and Ricotta Cannelloni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

9 Slow Cooker 50Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50Chili Con Carne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51Taco Chicken Bowls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

10 Tex–Mex 53Chicken Quesadillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53Enchiladas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54Nachos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55Tacos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

11 Vegetarian 56Indian Mango Dal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56Tofu & Broccoli Stir-Fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

2

CONTENTS

12 Side Dish 58Braised Green Beans & Summer Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58Classic Baked Acorn Squash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59Corn Cakes and Black Bean Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Creamy Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Fried Eggplant (Aubergine) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61Macaroni and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62Mushroom Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63Potato Wedges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64Ratatouille a la Casablancaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64Red Skin Dill Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65Sauteed Green Beans and Pine Nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65Slimmed–Down Scalloped Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66Seasoned Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68Skillet Seared Tomatoes with Melted Gruyere . . . . . . . . . . . . . . . . . . . . . . . . . . . 68Sweet Potato Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69Twice–Baked Goat Cheese Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69Vegetarian Re-fried Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

13 Grains 71Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71Honey Oat Quick Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

14 Desserts 73Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73Chewy Oatmeal Raisin Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75Coconut–Almond Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76EatingWell’s Died-and-Went-to-Heaven Chocolate Cake . . . . . . . . . . . . . . . . . . . . . 77Mini Fruit Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78Peanut Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79

15 Drinks 81Margarita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81Sweet Tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81

16 Simple Meals 81

A Cooking Tips 82Why do beans cause flatulence? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82Why are baking powder and baking soda important for bread recipes? . . . . . . . . . . . . 82Why must one knead pasta dough and allow pasta dough to rest for one hour? . . . . . . . 83

Substitutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

3

RECIPE PHOTOS

B Useful Conversions 83Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83Volume . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84

References 84

Index 87

Index – Key Words 89

Recipe Photos

1 Caprese Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Cucumber Tomato Salad with Lime Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Greek Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 Strawberry, Avocado & Mango Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 Beef Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 Brazilian Chicken & Peanut Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128 Butternut Squash Soup with Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139 Cheddar Cauliflower Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1410 Chicken & Spinach Soup with Fresh Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1511 Chicken Noodle Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1612 Classic Beef Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1713 Cream of Chervil Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1814 Loaded Baked Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2015 Potato, Apple and Brie Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2116 Sausage and 15 Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2217 Thai Chicken and Coconut Soup with Noodles . . . . . . . . . . . . . . . . . . . . . . . . . 2418 Tilapia Corn Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2519 Vegetable Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2620 Chicken–Apple Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2721 Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2822 Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2823 Beer Can Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3024 Chicken Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3125 Chicken Fried Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3226 Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3327 Lemon & Dill Sauteed Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3428 Quick Chicken Cordon Bleu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3529 Black Bean and Salmon Tostadas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3630 Pistachio–Encrusted Salmon Steaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3731 Moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3932 Smoky Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4033 Chicken Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

4

RECIPE PHOTOS

34 Creamy Tomato & Spinach Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4235 Four Cheese Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4436 Gnocchi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4537 Inside-Out Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4638 Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4739 Pasta Carbonara . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4840 Spinach and Ricotta Cannelloni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4941 Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5042 Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5143 Chili Con Carne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5244 Taco Chicken Bowls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5345 Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5446 Nachos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5547 Indian Mango Dal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5648 Tofu & Broccoli Stir-Fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5749 Braised Green Beans & Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5850 Classic Baked Acorn Squash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5951 Creamy Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6052 Fried Aubergine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6153 Macaroni and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6254 Mushroom Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6355 Potato Wedges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6456 Ratatouille a la Casablancaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6557 Red Skin Dill Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6658 Sauteed Green Beans and Pine Nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6659 Slimmed–Down Scalloped Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6760 Skillet Seared Tomatoes with Melted Gruyere . . . . . . . . . . . . . . . . . . . . . . . . . . 6861 Twice–Baked Goat Cheese Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7062 Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7163 Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7364 Chewy Oatmeal Raisin Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7465 Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7566 Coconut–Almond Chocolate Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7667 EatingWell’s Died-and-Went-to-Heaven Chocolate Cake . . . . . . . . . . . . . . . . . . . . 7768 Mini Fruit Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7969 Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

5

1 RATINGS EXPLANATION

1 Ratings Explanation

Every recipe in this cookbook has been prepared, tasted, and approved by Colin. Therefore, every recipein this cookbook is delicious. I chose to rate all the recipes even though each recipe is delicious becausewhile all the recipes are deserving to be included some recipes are still more tasty than others. Everyrecipe in this cookbook has been rated by Colin and only by Colin. Every rating is purely Colin’s opinion.Some people may say “But Colin, recipe X is amazing and you only rated it a 3.5! Why would you commitsuch a travesty?!” Maybe it is because don’t have as refined a palate as you, or maybe I was biased bythe whims of my emotions, or maybe because I am a troglodyte. Regardless, a recipe with a 3.5 is stillamazing and you should try every recipe in this cookbook at least once.

2 Salads

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CapreseSalad

Ingredients

2 medium vine ripe tomatoes125 grams fresh mozzarella2 tbsp fresh chopped basilsalt

Rating: faces/face1.pngfaces/face2.pngfaces/face3.pngfaces/face4.pngfaces/face5half.png

Servings Active Time Total Time2 15 minutes 15 minutes

Layer tomatoes then cheese then basil and salt totaste. [37]

images/capresesalad.jpg

Figure 1: Caprese Salad

6

2 SALADS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CucumberTomato

Salad withLime

Dressing

Ingredients

2 medium vine ripe tomatoes1 cucumber peeled1 juice of lime3 tbsp olive oil or salad oilsalt & pepper

Rating: faces/face1.pngfaces/face2.pngfaces/face3.pngfaces/face4half.pngfaces/face5-outline.png


Chop tomato and cucumber. Combine all ingredients.[37]

images/cucumbertomatosalad.jpg

Figure 2: Cucumber Tomato Salad with Lime Dressing

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Greek Salad

Ingredients

4 tomatoes1 green bell pepper, seeded1 cucumber, peeled1 small onion2 tbsp olive oil2 tbsp lemon or lime juice200 grams kalamata olives200 grams feta cheese



Chop and combine all vegetables. Toss with oil andjuice. Top with olives and cheese. [37]

7

2 SALADS

images/greeksalad.jpg

Figure 3: Greek Salad

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Strawberry,Avocado &

Mango Salad

Ingredients

11/2 cups fresh strawberries orraspberries

1/4 cup extra-virgin olive oil1/4 cup red-wine vinegar1 small clove garlicsalt & pepper8 cups mixed salad greens, ∼150 grams1 ripe mango peeled and diced1 ripe avocado diced1/2 cup thinly sliced onion1/3 cup chopped walnuts, almonds, or

hazelnuts



Puree 1/2 cup strawberries, oil, vinegar, garlic, salt &pepper for dressing. Combine salad greens, mango,avocado, onion, and nuts. Top with dressing. [30]page 90

8

3 SOUPS AND STEWS

images/strawberryavocadomangosalad.jpg

Figure 4: Strawberry, Avocado & Mango Salad

3 Soups and Stews

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Beef Stew

Ingredients

700 grams roast cubes10 small potatoes peeled and cubed6 medium carrots peeled and cut6 small onions peeled and cubed6 medium celery stalks cut200 grams mushrooms sliced5 bouillon cubes21/2 liters water1 tsp dried parsleypepper


Servings Active Time Total Time10 1 hour 2.5 hours

Brown the roast cubes in a large pot with oil.Combine the water and bouillon. Simmer the beef inthe bouillon for 1.25 hours. Combine the vegetablesand seasonings with the stew and simmer for another1.25 hours. Pour over mashed potatoes, see recipeon page 60. [26]

9

3 SOUPS AND STEWS

images/beefstew.jpg

Figure 5: Beef Stew

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Black BeanSoup

Ingredients

1 tbsp oil1 medium onion chopped1 tbsp chili powder1 tsp ground cumin2 15-ounce cans black beans or ∼340

grams uncooked beans boiled for 1.5hours

2 cups water1/2 cup prepared salsa1/4 tsp salt1 tbsp lime juice4 tbsp sour cream (optional)2 tbsp cilantro (optional)



Saute onions in large pot until softened. Add chilipowder and cumin and cook for one minute. Addbeans, water, salsa, and salt and simmer for 10minutes. Remove from heat and add lime juice.Puree half the soup and recombine. Garnish withsour cream and cilantro. [30] page 62

10

3 SOUPS AND STEWS

images/blackbeansoup.jpg

Figure 6: Black Bean Soup

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

BrazilianChicken &

Peanut Stew

Ingredients

olive oil for sauteing650 grams chicken cut into bite-sized

piecessalt & pepper1 large onion chopped1 red bell pepper chopped4 medium vine ripe tomatoes chopped1/4 cup fresh parsley4 cloves garlic minced3 tbsp fish sauce1/4 cup roasted peanuts13/4 cups chicken broth3/4 cup coconut milk11/2 cups uncooked brown rice (optional)

Rating: faces/face1.pngfaces/face2.pngfaces/face3.pngfaces/face4-outline.pngfaces/face5-outline.png


Boil rice (optional to include rice). Saute chickenand season with salt & pepper, about 10 minutes.Set chicken aside. In a large pot saute onion and bellpepper, about 5 minutes. Add tomatoes, parsley andgarlic, reduce to a simmer and cook stirring occasion-ally for 12 minutes. Meanwhile puree peanuts. Addbroth, coconut milk, peanuts and fish sauce to onionsand peppers and simmer stirring occasionally for 10minutes until slightly thickened. Add the chickenand cook until heated through, about 2 minutes. [30]page 332

11

3 SOUPS AND STEWS

images/brazilianchickenstew.jpg

(a) Brazilian Chicken & Peanut Stew

images/brazilianchickenstewwithrice.jpg

(b) Brazilian Chicken & Peanut Stew with Rice

Figure 7: Brazilian Chicken & Peanut Stew

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ButternutSquash Soup

with Chili

Ingredients

1 butternut squash, about 1 kg, peeledand deseeded

2 tablespoons olive oil1 tablespoon butter2 onions, diced2 garlic clove, thinly sliced2 mild red chilies, deseeded and finely

chopped850 ml hot vegetable stock4 tablespoons creme fraıche, plus more

to serve



Heat oven to 180�. Cut the squash into large cubes,about 4 cm across, then toss in a large roasting tinwith half the olive oil. Roast for 30 minutes, turningonce during cooking, until golden and soft.While the squash cooks, melt the butter with the re-maining oil in a large saucepan, then add the onions,garlic and 3/4 of the chili. Cover and cook on a verylow heat for 15–20 minutes until the onions are com-pletely soft.Place the squash into the pan, add the stock and thecreme fraıche, then puree with a stick blender untilsmooth. Serve the soup in bowls with swirls of cremefraıche and a scattering of the remaining choppedchili. [8]

12

3 SOUPS AND STEWS

images/butternutsquashsoup.jpg

Figure 8: Butternut Squash Soup with Chili

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Carrot Soup

Ingredients

5 cups ∼8 medium carrots cut intomedium chunks

1 tbsp butter1 tbsp olive oil1 large onion chopped2 stalks celery chopped2 cloves garlic crushed1 tsp thyme4 cups vegetable broth or chicken broth2 cups water1/2 cups sour cream or half and half

(optional)salt & pepper



Briefly saute onion and celery in butter and oil ina large pot until soft. Add garlic and thyme. Stirin carrots and broth, bring to boil, simmer for ∼25minutes or until carrots are soft. Puree. If too thickadd up to 2 cups of water. [30] page 52

13

3 SOUPS AND STEWS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CheddarCauliflower

Soup

Ingredients

oil for saute2 large leeks, white and light green

parts, thinly sliced and rinsed4 cups chopped cauliflower florets, ∼1

medium head21/2 cups milk1 cup water1 bay leaf1 tsp salt1 tsp pepper3 tbsp flour2 cups shredded cheddar1 tbsp lemon juice



Saute leeks until very soft, about 5 minutes. Addcauliflower, 2 cups milk, water, bay leaf, salt &pepper. Bring to a boil stirring often. Reduce toa simmer and cook until cauliflower is soft, about8 minutes. Whisk remaining milk and flour. Stirin milk mixture and remove bay leaf. Cook overmedium heat until soup thickens slightly, about 2minutes. Remove from heat and stir in cheese andlemon juice. [30] page 61

images/cauliflowersoup.jpg

Figure 9: Cheddar Cauliflower Soup

14

3 SOUPS AND STEWS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chicken &Spinach

Soup withFresh Pesto

Ingredients

2 tbsp olive oil1/2 cup chopped carrot or red bell pepper200 g chicken breast cut into quarters1 large garlic clove, minced5 cups chicken broth11/2 tsp dried marjoram100 g fresh spinach400 grams white beans, rinsed1/4 cup grated Parmesan cheese1/3 cup lightly packed fresh basilground pepper3/4 cup croutons (optional)



In large pot heat some oil and saute chicken andcarrot or bell pepper for 4 minutes until chickenbrowns. Add garlic and cook stirring for one minute.Stir in broth and marjoram and bring to a boil.Simmer for 5 minutes. Remove chicken with slottedspoon and set aside. Add spinach and beans tothe pot and cook 5 minutes. Combine 1 tablespoonolive oil, Parmesan cheese and basil and blend witha food processor into a paste adding a little waterand scrapping down the sides if necessary. Cut thechicken into bite size pieces and stir the chicken andpesto into the pot. Season with pepper and garnishwith croutons (optional). [30] page 69

images/chickenspinachsoup.jpg

Figure 10: Chicken & Spinach Soup with Fresh Pesto

15

3 SOUPS AND STEWS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChickenNoodle Soup

Ingredients

2 cups chopped carrots2 cups chopped celery2 cups quartered onion2 liters chicken bouillon (1 cube per 500

ml or 2 tbsp per 500 ml)1 rotisserie chicken∼ 250 grams egg noodles



Boil the noodles for 5 minutes and drain and set toside. Combine entire chicken and broth and slowlyboil while chopping vegetables. Remove chicken,add vegetables and noodles. Remove all meat fromchicken and add to broth, vegetables, and noodles.Season to taste.

images/chickennoodlesoup.jpg

Figure 11: Chicken Noodle Soup

16

3 SOUPS AND STEWS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Classic BeefChili

Ingredients

2 tbsp canola oil4 small onions peeled and cubed4 cloves garlic minced450 grams ground beef, browned2 tbsp chili powder1 tbsp ground cumin1/2 tsp ground coriander1/3 tsp salt1/3 tsp cayenne pepper to taste2 cups water1 large sweet potato, peeled and

shredded2 15-oz cans kidney beans1 28-oz can crushed tomatoes2 tomatoes diced (or 15-oz can diced

tomatoes)1 cup shredded cheddar cheese


Servings Active Time Total Time6 30 minutes 1 hour

Heat oil in large pot. Add onion and garlic andcook until softened. Add beef and cook. Stir in chilipowder, cumin, coriander, salt, and cayenne, cook∼1 minute. Add water and sweet potatoes. Bringto simmer and cook stirring occasionally until sweetpotato softens ∼8 minutes. Add beans and tomatoesand return to simmer for ∼20 minutes. Serve toppedwith cheese and scallions. [30] page 371

images/classicbeefchili1.jpg

Figure 12: Classic Beef Chili

17

3 SOUPS AND STEWS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cream ofChervil Soup

Ingredients

2 small onions chopped1 tsp oil or butter500 ml vegetable or chicken broth200 ml cream100 g or more chervil2 hard boiled eggs (optional)salt & pepper



Remove chervil stems and chop leaves. In a saucepan saute the onions with oil or butter until soft.Add chicken broth and bring to a boil. Add creamand chervil leaves. Bring to a boil and immediatelyremove from heat. Puree and reheat before serving.Optionally add chopped hard boil eggs to the soup.[13]

images/creamofchervil.jpg

Figure 13: Cream of Chervil Soup

18

3 SOUPS AND STEWS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cream ofMushroomand Barley

Soup

Ingredients

1/2 cup barley or 1 cup brown rice6 cups chicken broth2 tbsp butter1 tbsp oil1 cup minced onion or chopped onion

(∼3 small onions)8 cups sliced white mushrooms (∼800 g)2 stalks finely chopped celery1 tbsp minced sage or thyme2 tbsp flour1 cup dry sherry or white wine1/2 cup sour cream



Bring barley and 1.5 cups broth to boil, cover andsimmer ∼30 minutes –or– Bring rice and 2 cupsbroth to boil, cover and simmer ∼25 minutes. Inlarge pot heat butter and oil, cook onions untilsoft. Add mushrooms and cook until brown ∼9minutes. Add celery, sage, salt, pepper and cook∼3 minutes. Sprinkle flour over vegetables and stiruntil incorporated. Add sherry and cook about 1minute. Add remaining broth, bring to boil, simmerfor ∼20 minutes. Add cooked rice or barley and cookuntil heated through ∼5 minutes. Add sour cream,garnish with chives. [30] page 64

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lentil Soup

Ingredients

2 tablespoons olive oil1 cup chopped onion1/2 cup chopped carrot1/2 cup chopped celery2 teaspoons salt500 grams lentils400 grams peeled and chopped tomatoes2 liters chicken or vegetable broth1/2 teaspoon coriander1/2 teaspoon cumin1/2 teaspoon grains of paradise



Place the olive oil into a large 6-quart Dutch ovenand set over medium heat. Once hot, add the onion,carrot, celery and salt and saute until the onionsare soft, approximately 6 to 7 minutes. Add thelentils, tomatoes, broth, coriander, cumin and grainsof paradise and stir to combine. Increase the heatto high and bring just to a boil. Reduce the heat tolow, cover and cook at a low simmer until the lentilsare tender, approximately 35 to 40 minutes. Usinga stick blender, puree to your preferred consistency.Serve immediately. [19]

19

3 SOUPS AND STEWS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

LoadedBaked

Potato Soup

Ingredients

8 medium potatoes, peeled and cubed3 cups chicken stock150 grams bacon diced, divided2 small onions diced3 tbsp butter3 tbsp flour11/2 cups milk120 grams shredded cheddar cheese,

dividedpepper to taste3 green onions sliced, divided (optional)sour cream for garnish (optional)

Rating: faces/face1.pngfaces/face2.pngfaces/face3.pngfaces/face4.pngfaces/face5-outline.png


Combine potatoes and chicken stock in a large potand simmer covered for 20 minutes. Fry the baconand set aside. Saute onions in about one to twotablespoons of bacon grease until tender. In a smallsauce pan melt butter and incorporate flour. Mixinto a paste and cook for one minute. Whisk in milkslowly and simmer until thickened. Stir potatoes andif desired remove half of the potatoes to mash andthen return to the pot. Stir milk sauce into potatoes.Add onion, 3/4 of the bacon and half of the slicedgreen onions to the potatoes. Add 60 grams cheddarcheese to potatoes. Cook mixture for a few moreminutes until cheese has melted. If soup is too thickslowly stir in water to reach desired consistency.Ladle into bowls and top with cheese, green onions,bacon and sour cream. [36]

images/bakedpotatosoup.jpg

Figure 14: Loaded Baked Potato Soup

20

3 SOUPS AND STEWS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Potato,Apple andBrie Soup

Ingredients

1 tablespoon oil1 cup chopped yellow onion1 sliced leek, white part only5 large Granny Smith apples, cored,

peeled and quartered2 cups vegetable or chicken broth1 bay leaf1 tablespoon dried thyme6 small potatoes, peeled and cubed200 ml cream200 ml milk150 grams brie cheese, cut into small

cubes



In a large pot saute the onion, leeks and 4 of the5 apples over medium heat until softened, 5 to 7minutes. Add the chicken broth, bay leaf, and thyme.Bring to a boil, reduce heat to low and simmer forabout 15 minutes. Remove the bay leaf. Turn offheat and set the mixture aside.While the broth mixture is cooking boil the potatoesfor 15 minutes or until soft. Drain the potatoes andadd to the broth mixture. Add the cream and milkand mix everything together. With a stick blenderpuree the soup to a desired consistency. Salt and pep-per to taste. Ladle into individual bowls and garnishwith thin slices of apple.Slow cooker option. Add all ingredients together inthe slow cooker and cook on low for 8 hours. [27]

images/potatoapplebrie.jpg

Figure 15: Potato, Apple and Brie Soup

21

3 SOUPS AND STEWS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Potato Soup

Ingredients

5 cups ∼15 small potatoes peeled andcubed

1 tbsp butter1 tbsp olive oil1 large onion chopped2 stalks celery chopped3 cloves garlic crushed1 Teaspoon thyme4 cups vegetable broth or chicken broth2 cups water1/2 cup sour cream or half and half

(optional)salt & pepper



Briefly saute onion and celery in butter and oil in alarge pot until soft. Add garlic and thyme. Stir inpotatoes and broth, bring to boil, simmer for ∼15minutes or until potatoes soft. Puree. If too thickadd up to 2 cups of water. [30] page 52

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sausage and15 Bean

Soup

Ingredients

∼600 grams mixed beans (pre-packaged)2 250 gram sausages1 large onion, chopped1 can tomatoes (450 gram)1 teaspoon chili powder2 tablespoons lemon juice2 cloves minced garlicsalt, pepper, red pepper as desired


Servings Active Time Total Time5 15 minutes 3.5 hours

Place beans in a pan, cover with water and soakovernight. Drain the beans and then add 2 literswater. Start beans simmering. Slice sausage intocentimeter thick slices and fry in a pan until startingto brown. Add the sausage to the bean mix. Letsimmer for 2.5 to 3 hours. Add remaining ingredientsand simmer an additional 30 minutes. [22]

images/15beansoup.jpg

Figure 16: Sausage and 15 Bean Soup

22

3 SOUPS AND STEWS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Soup Beans

Ingredients

∼500 grams beans10 – 11 cups water∼140 grams diced ham2 small onions peeled and diced1 clove garlic1/2 tsp salt1 tsp ground pepper1/4 tsp crushed red pepper or equivalent


Servings Active Time Total Time5 30 minutes 2 hours

Place beans, water, ham, onion, garlic, salt, pepper,and red pepper in large pot and bring to boil. Simmerstirring occasionally until beans are tender, about1.7 hours. Add water if necessary to keep beans justsubmerged. Remove from heat and discard garlic.Transfer 2 cups beans to a bowl and coarsely mashand return to bean soup and stir. [30] page 70

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Thai Chickenand Coconut

Soup withNoodles

Ingredients

1 tablespoon cooking oil1 small onion, chopped4 cloves garlic, minced1 1/2 teaspoons ground coriander1/2 teaspoon ground ginger1/4 teaspoon fresh-ground black pepper1/4 teaspoon cayenne1 quart chicken broth2 cups canned unsweetened coconut milk4 teaspoons Asian fish sauce or soy sauce1 3/4 teaspoons salt2 strips (3-inch-long) lime zest1/2 pound egg fettuccine1 pound boneless, skinless chicken

breasts (about 3), cut into slices2 tablespoons lime juice3 tablespoons chopped cilantro

(optional)



In a large pot, saute onion, about 5 minutes. Add thegarlic, coriander, ginger, black pepper and cayenne;cook, stirring, for 30 seconds.Add the broth, coconut milk, fish sauce, salt and limezest. Bring to a simmer, stirring occasionally. Reducethe heat and simmer, partially covered, for 10 min-utes. Meanwhile, boil the fettuccine until just done,about 12 minutes and drain.Separately saute the chicken. Add the chicken to thesoup and simmer until just done, about 1 to 1.5 min-utes. Remove the pot from the heat and stir in thefettuccine, lime juice and cilantro, if using. [15]

23

3 SOUPS AND STEWS

images/thaichickencoconutsoup.jpg

Figure 17: Thai Chicken and Coconut Soup with Noodles

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tilapia CornChowder

Ingredients

2 ounce bacon (about two strips)1 tsp oil1 stalks celery chopped1 leek, white part only, halved

lengthwise, rinsed and thinly sliced1/2 tsp salt1/2 tsp pepper4 cups low sodium chicken broth8 oz potato diced, ∼6 small potatoes2 cups corn kernels ∼285 to 300 g∼600 grams white fish1 tsp thyme300 grams cream (or instead of cream

and milk use 1 cup half and half)1/4 cup milk2 tsp lemon juice



Fry bacon and chop and set aside for end. Add oilto large pot, saute celery and leek until tender, addsalt & pepper ∼2 minutes. Add broth, potatoes,corn and simmer. Cook until potatoes tender andcorn cooked ∼8 minutes. Stir in fish and thymeand simmer ∼4 minutes. Remove from heat, stir incream/milk or half and half, lemon juice, and bacon.[30] page 66

24

3 SOUPS AND STEWS

images/tilapiacornchowder.jpg

Figure 18: Tilapia Corn Chowder

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

VegetableBeef Soup

Ingredients

1 cup diced onions2 cloves garlic minced1/2 lb (200 g) beef4 cup (1 liter) chicken broth1 can kidney beans1 can corn3 tablespoons chopped parsley38 oz (1 liter) roasted or stewed diced

tomatoes4 beef bouillon cubes1/2 cup uncooked rice1 cup cut carrots1 cup celery1 can green beans



In a large soup pot sautee the onions and garlic untilfragrant, about 3 minutes. Brown the beef with theonion and garlic. Add everything except green beansand simmer for 30 minutes. Add green beans andsimmer 10 more minutes. [1] Added: 27/Dec/2013Notes: Dusty sat next to me on my flight fromDenver to Houston in seat 12D. We talked aboutmany random topics and eventually discussed myrecipe book. I said I would share a recipe with himin exchange for one of his favorite recipes.

25

4 BREAKFAST

images/vegetablebeef.jpg

Figure 19: Vegetable Beef

4 Breakfast

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chicken–Apple

Sausage

Ingredients

2 teaspoons cooking oil1 small onion, diced1 apple, peeled and diced1 pound ground chicken1 tablespoon sage1 tablespoon packed light brown sugar1 teaspoon fennel seeds, choppedsalt and pepper to taste



Saute onions in oil for two minutes. Add apples andcook another two minutes. Transfer the onion andapples to a bowl and add chicken, sage, sugar, fennelseeds, salt and pepper. Gently mix to combine.Reheat the skillet with the oil. Using a 1/3 cupmeasure scoop 4 portions mixture and flatten ontoskillet into 3 inch patties. Cook about 3 minutes perside or until slightly brown. [30] page 462

26

4 BREAKFAST

images/applesausage.jpg

Figure 20: Chicken–Apple Sausage

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pancakes

Ingredients

1 1/2 cups all-purpose flour3 1/2 tsp baking powder1 tsp salt1 tbsp sugar1 1/4 milk1 egg3 tbsp melted butter

Rating: faces/face1.pngfaces/face2.pngfaces/face3half.pngfaces/face4-outline.pngfaces/face5-outline.png


In a large bowl mix the flour, baking powder, saltand sugar. Mix in the milk, egg and butter untilsmooth. Heat a lightly oiled skillet on medium heat.Pour approximately 1/4 cup batter onto the skillet.Brown both sides and serve with butter and syrup.[4]

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Quiche

Ingredients

9-inch unbaked pie shell100 grams cheddar cheese5 medium eggs2 cups half-and-half cream or 200 ml

cream with 200 ml milk1 medium diced tomato200 grams diced mushrooms50-100 grams uncooked bacon or ham

(optional)1/4 tsp ground nutmegsalt & pepper to taste



Preheat oven to 375°F (190�). Line pie dish withpie shell. Add shredded cheddar cheese to pieshell. Optionally fry the bacon and break into bitesize pieces. In a large bowl beat eggs and mix inhalf-and-half, tomatoes, mushrooms, and bacon. Salt& pepper to taste and add nutmeg. Pour mixtureinto the pie shell. Bake quiche for 45 minutes. [5]

27

5 CHICKEN

images/pancakes.jpg

Figure 21: Pancakes

images/quiche.jpg

Figure 22: Quiche

5 Chicken

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

28

5 CHICKEN

Beer CanChicken

Ingredients

1 4-pound whole chicken2 tablespoons olive oil or vegetable oil1 opened, half-full can of beer1 tablespoon kosher salt2 tablespoons dried thyme1 tablespoon black pepper



Prepare your grill for indirect heat. If you are usingcharcoal, put the coals on one side of the grill,leaving another side free of coals. If you are usinga gas grill, fire up only half of the burners. If usingan oven preheat to 200�. Remove neck and gibletsfrom cavity of chicken. Rub the chicken all over witholive oil. Mix the salt, pepper, and thyme in a littlebowl, then sprinkle it all over the chicken. Makesure the beer can is open, and only half-filled withbeer. If you want, you can put a sprig of thyme(or another herb like rosemary or sage) in the beercan. Lower the chicken on to the open can, so thatthe chicken is sitting upright, with the can in itscavity. Place the chicken on the cool side of the grill,using the legs and beer can as a tripod to supportthe chicken on the grill and keep it stable. If usingan oven, place the chicken in a glass baking dish.Cover the grill and walk away. Do not even checkthe chicken for at least an hour. After an hour, checkthe chicken and refresh the coals if needed. Keepchecking the chicken every 20 minutes or so, untila meat thermometer inserted into the thickest partof the thigh reads 160°F - 165°F. The total cookingtime will vary depending on the size of your chicken,and the internal temperature of the grill. A 4 poundchicken will usually take around 1.5 hours. If youdon’t have a meat thermometer, a way to tell if thechicken is done is to poke it deeply with a knife (thethigh is a good place to do this). If the juices runclear, not pink, the chicken is done. [32]

29

5 CHICKEN

images/beercanchicken.jpg

Figure 23: Beer Can Chicken

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChickenAsparagus

Ingredients

11/2 cups uncooked rice∼240 grams chicken cut into bite size

pieces1 clove garlic minced∼300 grams asparagus cut into 1-inch

pieces250 grams mushrooms sliced2 tbsp soy saucepepper to taste



Boil rice in a 1:2 rice water ratio. Saute chickenwith garlic, about 10 minutes and set aside. Sauteasparagus for 5 to 6 minutes or until tender crispand set aside with chicken. Saute mushrooms untiltender, about 5 minutes. Drain excess liquid and setaside with chicken. Fry rice for about 5 minutes thenadd chicken, asparagus and mushrooms. Cook untileverything is heated through, about 5 minutes. Addsoy sauce and pepper to flavor. [10]

30

5 CHICKEN

images/chickenasparagusrice.jpg

Figure 24: Chicken Asparagus

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChickenCurry

Ingredients

1 chicken breast cubed (about 220g)2 cups uncooked rice (∼4.5 cups water)250 grams mushrooms sliced3 small onions peeled and cubed8 to 10 small potatoes peeled and cubed∼ 300 ml creme fraıche (I used a pre

mixed curry and creme fraıcheproduct)∼ 2 tablespoons curry300 ml of pineapple cubes (optional)



Cook rice. Boil potatoes, 15 minutes. Saute onionsand mushrooms. Cook chicken. Combine chickenonions mushrooms potatoes pineapple curry andcreme fraıche over low heat and simmer for 15minutes. Serve sauce over rice. [31]

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChickenFried Rice

Ingredients

2 cups uncooked rice (cook in 4.5 cupswater)

3 carrot peeled and Julian sliced3 small onions peeled and cubed∼250 grams mushrooms sliced2 eggs1 large zucchini sliced and quartered1 chicken breast diced (about 220g)2 medium tomato diced2 tbsp oil5 tbsp soy sauce



Cook rice. Saute chicken and set aside. Saute onions,carrots, zucchini, mushrooms and tomatoes for 10minutes. In a frying pan add 1 tablespoon oil andhalf the cooked rice. Fry rice stirring occasionally.Push rice to the side and fry egg next to rice. Stiregg until firm and mix into the rice. Repeat withthe other half of the rice and other egg. Combinevegetables and chicken in rice and season with soysauce. [37]

31

5 CHICKEN

images/friedrice.jpg

Figure 25: Chicken Fried Rice

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chicken withMushroom

Cream Sauce

Ingredients

400 grams chicken breastpeppersaltoil2 onion chopped∼400 grams mushrooms sliced1/2 cup dry white wine3/4 cup chicken broth1/2 cup heavy cream1/2 cup minced chives



Saute chicken with pepper salt and oil, set aside(∼15 minutes). Saute onions for about one minute,add mushrooms for 2 minutes, add wine and simmeruntil reduced by about half or more. Pour in brothand reduce to half, 2 minutes. Stir in cream andchives and simmer. Return chicken to sauce and coatchicken. Cook until thoroughly heated. [30] page 318

32

5 CHICKEN

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChickenWrap

Ingredients

3 tortillas200 grams diced cooked chickentomatoonioncheeselettuceranch



Place all ingredients on a tortilla and wrap thetortilla around ingredients. [37]

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FriedChicken

Ingredients

1 kilogram chicken in bone1 egg1 cup floursalt & pepperthymedillchili powder1 cup peanut oil or equivalent



Heat oil in skillet. Mix spices into flour. In a bowlbeat egg with one tablespoon of water. Dip chickenin egg then roll in flour. Cook chicken in oil on eachside for 10 minutes. [10]

images/friedchicken1.jpg

(a) Fried Chicken Preparation

images/friedchicken2.jpg

(b) Finished Fried Chicken

Figure 26: Fried Chicken

33

5 CHICKEN

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lemon &Dill Sauteed

Chicken

Ingredients

1/4 cup finely chopped onion3 cloves garlic minced4 boneless skinless chicken breast (450

grams)1/4 cup floursalt & pepper3 tsp extra-virgin olive oil1 cup chicken broth2 tsp flour1 tbsp fresh dill or 1/2 tbsp dried dill1 tbsp lemon juice

Rating: faces/face1.pngfaces/face2.pngfaces/face3.pngfaces/face4.pngfaces/face5.png


Flatten chicken breasts to about 1/2-inch thick.Dredge chicken in flour, salt, and pepper mixture.Saute chicken in oil about 4 minutes per side. Trans-fer chicken to a separate plate. To skillet add someoil and saute onions and garlic, about 2 minutes.Then add chicken broth, 2 tsp flour, dill, and lemonjuice and simmer until thickened, about 4 minutes.Return chicken and any juices to skillet and simmeruntil heated, 2 minutes. Salt & pepper as desired.[30] page 317

images/dillchickenandbraisedbeans.jpg

Figure 27: Lemon & Dill Sauteed Chicken

34

5 CHICKEN

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

QuickChicken

Cordon Bleu

Ingredients

2 chicken breasts cut in half length wise∼400 grams

salt & pepper1/2 cup shredded Gruyere or Swiss cheese∼75 grams

2 tbsp cream cheese ∼100 grams1/4 cup bread crumbs1 tbsp thyme or parsley4 tsp extra virgin olive oil1/2 cup chopped ham ∼75 grams



Mix all cheese in a bowl. In a separate bowl mixbreadcrumbs, 0.25 tsp pepper, thyme or parsley,and 2 tsp oil. Season chicken with salt & pepper onboth sides and fry chicken in oil until brown on bothsides. Move chicken to oven safe dish with all sidesof chicken touching each other. Coat with cheesethen top with ham then breadcrumb mixture. Bakeat 400°F (230�) for ∼15 minutes (until center is165°F). [30] page 320

images/cordonbleu.jpg

Figure 28: Quick Chicken Cordon Bleu

35

5 CHICKEN

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sugar SnapPea andChicken

Curry

Ingredients

2 tbsp canola oil2 tbsp madras curry powder∼200 grams chicken breast in small

cubes (or shrimp)∼200 grams sugar snap peas1 cup coconut milk. I have been using

an entire can (400 ml = 1.6 cups)4 tbsp lemon juice (.25 cups)1/2 tsp salt11/2 cups brown rice (3.2 cups water)



Heat oil in skillet over medium heat. Add curry andcook stirring until fragrant ∼2 minutes. Add chickenand saute until mostly cooked through. Add peasand cook for about 4 minutes. Stir in coconut milk,lemon juice, and salt and bring to boil and cook forabout 4 more minutes. Serve over brown rice. [30]page 280

6 Fish

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Black Beanand Salmon

Tostadas

Ingredients

8 6-inch corn tortillas OR6 8-inch flour tortillas220 grams salmon or 7-ounce canned

salmon1 ripe avocado, diced2 tbsp chopped pickled jalapenos2 cups coleslaw mix2 tbsp chopped cilantro1 15-ounce can black beans, rinsed3 tbsp sour cream2 tbsp prepared salsa



Bake tortillas until light brown on rack in upperhalf of oven at 375°F for 13 minutes flipping halfway through. If salmon is fresh saute the salmon.Puree black beans, sour cream, and salsa. Heatin microwave until hot, 2 minutes. Spread beanmixture on tostada, then top with salmon, avocado,jalapenos, and cole slaw. [30] page 280

images/blackbeansalmon.jpg

Figure 29: Black Bean and Salmon Tostadas

36

6 FISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pistachio–Encrusted

SalmonSteaks

Ingredients

1/2 onion chopped (∼2 tbsp)1/2 cup dry white wine11/2 teaspoon dill5 tbsp sour cream1 tbsp lemon juice11/2 teaspoon mustard500 grams fresh salmon without skin

Crust

50 ml shelled pistachios50 ml bread crumbs1 teaspoon dill1/2 teaspoon salt



For sauce saute onions, add wine, reduce to abouthalf, add remaining ingredients, set to side.For crust blend all in a food processor, coat salmonon both sides, saute in preheated oil. About 4minutes per side. [30] page 282

images/pistachiosalmon.jpg

Figure 30: Pistachio–Encrusted Salmon Steaks

37

6 FISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sushi

Ingredients

2 cups uncooked rice (∼ 4.5 cups water)∼ 15 ml rice vinegar1 cucumber∼ 100 grams cream cheese (fromage

frais)∼ 300 grams fresh raw salmonwasabisoy sauceseaweed paper



Combine cooked rice and rice vinegar and let sit.Spread rice onto seaweed paper and place strip ofsalmon and strip of cucumber in center. Roll sushiand cut.

7 Meat

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

MoussakaClassic

IngredientsEggplant

4 eggplants, peeled, cut into 1 cm slicessalt

Meat Sauce

150 ml browning oil (oil of your choice)1 tablespoon butter1 pound lean ground beefsalt to tasteground black pepper to taste2 onions, chopped3 clove garlic, minced1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 tablespoons dried parsley250 ml tomato sauce250 ml red or white wine1 egg, beaten

Bechamel Sauce

3 cups milk125 ml butter6 tablespoons all-purpose floursalt to tasteground pepper, to taste

Toppings

1 cup freshly grated Parmesan cheese1/4 teaspoon ground nutmeg



Sprinkle each slice of eggplant lightly with salt andset the eggplant aside for 30 minutes to draw out themoisture. Then in a skillet over high heat, heat theolive oil. Quickly fry the eggplant until browned. Setaside on paper towels to drain.In a large skillet over medium heat, melt the butterand add the ground beef, salt and pepper to taste,onions, and garlic. After the beef is browned, sprinklein the cinnamon, nutmeg and parsley. Pour in thetomato sauce and wine and mix well. Simmer for 20minutes. Allow to cool and then stir in beaten egg.To make the bechamel sauce, melt the butter in alarge skillet over medium heat. Add flour slowly, mix-ing constantly until smooth. Lower the heat. Grad-ually pour in the milk whisking constantly until itthickens. Season with salt and pepper.Arrange a layer of half the eggplant in a greased 9x13inch baking dish. Cover eggplant with all of the meatmixture and then sprinkle 1/3 cup of Parmesan cheeseover the meat. Cover with remaining eggplant andsprinkle the other 1/3 cup of cheese on top. Pour thebechamel sauce over the top and sprinkle with thenutmeg. Sprinkle with any remaining cheese.Bake for 1 hour at 350°F (175�). [21, 3]

38

7 MEAT

images/moussaka1.jpg

(a) Creators with Moussaka

images/moussaka2.jpg

(b) Portion of Moussaka

Figure 31: Moussaka

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SmokyMeatloaf

Ingredients

11/2 cups shredded zucchini (1 small)1/2 cup finely diced green bell pepper1 medium onion chopped1 tbsp water1 large egg2 tbsp tomato paste4 tsp mustard4 tsp Worcestershire sauce2 tsp dried marjoram3/4 tsp salt1/2 tsp paprika1/4 tsp ground pepper3/4 cup dry breadcrumbs11/2 pounds ground beef2 tbsp ketchup



Place zucchini, bell pepper, onion and water in amedium bowl and microwave on high for 4 minutesto make the vegetables tender. Drain the vegetables.Mix in egg, tomato paste, mustard, Worcestershire,marjoram, salt, paprika and pepper. Add breadcrumbs and toss to combine. Add beef and gentlyknead with hands to combine. Form into a loaf shapeon a baking sheet. Top with ketchup. Bake at 375°Ffor 45 minutes and let rest 10 minutes. [30] page 370

39

8 PASTA

images/meatloaf.jpg

(a) Meatloaf

images/meatloafplate.jpg

(b) Prepared Meatloaf

Figure 32: Smoky Meatloaf

8 Pasta

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChickenParmigiana

Ingredients

∼250 grams spaghetti noodles1 jar marinara (∼530 grams)1 medium onion diced2 cloves garlic minced1 tomato chopped∼220 grams chicken breast3 tbsp flour3 tbsp bread crumbssalt & pepperoreganobasilthyme∼100 grams mozzarella cheese



Mix flour, bread crumbs, and spices. Coat chickenin mix and fry in oil. Saute onions and garlic untilsoftened and add sauce. Serve chicken with noodlesand sauce and coat with cheese. [37]

40

8 PASTA

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChickenPesto

Ingredients

1 chicken breast cubed (about 220g)∼ 300 ml creme fraıche190 grams pesto nepolitana∼ 350 grams uncooked farfalle pasta



Cook pasta and cook chicken. Combine chicken andcreme fraıche and pesto over low heat. Serve sauceover pasta. [24]

images/chickenpesto.jpg

Figure 33: Chicken Pesto

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

41

8 PASTA

CreamyTomato &

SpinachPasta

Ingredients

1 Tbsp olive oil1 small onion, diced2 cloves garlic, minced15 oz. (430 g) can diced tomatoes1/2 tsp dried oregano1/2 tsp dried basilpinch red pepper flakes (optional)salt and pepper to taste2 tbsp tomato paste2 oz. (50 g) cream cheese1/4 cup (60 ml) grated Parmesan1/2 lb. (230 g) penne pasta4.5 oz. (135 g) bag fresh spinach1/2 lb. (230 g) chicken (optional)



Bring a large pot of water to a boil over high heat.Add the pasta and cook until tender (7-10) minutes.Drain the pasta in a colander. While waiting for thepasta to cook, dice the onion and mince the garlic.Cook both in a large skillet with the olive oil overmedium-low heat until soft, about 5 minutes. Addthe diced tomatoes with juices, oregano, basil, redpepper flakes, salt, and pepper to the skillet withthe onions and garlic. Stir to combine. Add thetomato paste and a 1/2 cup of water to the skilletand stir until the tomato paste is dissolved into thesauce. Turn the heat down to low. Cut the creamcheese into a few pieces and then add them to theskillet with the tomato sauce. Stir the sauce untilthe cream cheese has fully melted in and the sauceis creamy. Add half of the Parmesan to the skilletand atir until it is melted. Add the remainder of theParmesan and whisk until melted. Add the freshspinach and gently stir it into the sauce until it haswilted, 3-5 minutes. Add the pasta and stir until itis well coated in the creamy tomato sauce. Taste andadjust the salt and pepper as needed. Add sauteedchicken if desired. [11] Added: 29/Dec/2013 Notes:I doubled all the ingredients and added chicken. Ihad to use a very large skillet to cook the sauce andthen combined everything in a massive bowl.

images/creamytomatospinachpasta.jpg

Figure 34: Creamy Tomato & Spinach Pasta

42

8 PASTA

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Four CheeseRavioli

IngredientsDough

2 cups all purpose flour1 pinch salt1 tsp olive oil3 eggs2 tbsp water

Ravioli Filling

8 ounce ricotta cheese (250 gram)4 ounce cream cheese (125 grams)1/2 cup shredded mozzarella (80 grams)1/2 cup shredded provolone (80 grams)1 egg11/2 tsp thyme or dried parsley

Pesto–Alfredo Cream Sauce

2 tbsp olive oil2 crushed garlic cloves1 jar pesto sauce (∼190 grams)1 pint heavy cream or creme fraıche1/4 cup grated Parmesan cheese1 jar marinara (∼530 grams)

Egg Wash

1 egg1 tbsp water


Servings Active Time Total Time5 2 hours 3 hours

For dough: mound flour and create a well in thecenter. Mix all other ingredients in center of flour.Slowly start to mix in flour. Knead the dough for10 minutes until smooth. If too dry add a smallamount of water. If too wet add a small amount offlour. Form the dough into a ball and wrap tightlyin plastic. Let rest in refrigerator for one hour,explanation on page 83.For filling: Mix all ingredients in a bowl and setaside.For sauce: Heat oil, add garlic, pesto sauce andcook for a minute. Add cream and simmer. AddParmesan cheese. Warm marinara sauce and addoptional mushrooms and onion and tomato.Roll out pasta to ∼2 mm thick. Apply egg wash.Place spoonfuls of cheese mixture along pasta. Foldpasta over and remove air from raviolis. Cut outravioli leaving only ∼1 cm of dough on edges. Boilwater. Gently add raviolis to boiling water. Boil fora few minutes or until raviolis float to the surface.Grease baking sheet. Place ravioli on baking sheetand bake at 375°F (190�) until starting to brown∼6 minutes. Drizzle ravioli with marinara and topwith pesto sauce.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

43

8 PASTA

images/cheeseravioli.jpg

Figure 35: Four Cheese Ravioli

Gnocchi withPancetta

Sauce

IngredientsFresh Gnocchi

21/2 pounds potatoes (∼12 mediumpotatoes)

3/4 tsp salt2 medium egg yolks beaten11/2 – 2 cups all purpose flour

Pancetta Sauce

2 oz pancetta chopped3 cloves garlic minced2 large tomatoes chopped1/2 tsp sugar1/4 tsp crushed red pepper2 tsp red-wine vinegar1/4 tsp saltParmesan cheese


Servings Active Time Total Time5 1 hour 2 hours

Preheat oven to 400°F. Pierce potatoes with forkand bake until tender, about one hour. Removeand let cool for 10 minutes. Scoop out insides andmash. Gather into a mound on a counter and addegg and slowly add flour. Work the dough addingmore flour until only slightly sticky. Do not overworkthe dough. Make dough into a disk and cut into 4or 8 equal pieces. Roll dough into a half to threequarter inch diameter long cylinder. Cut cylinderinto three quarter inch pieces. Dimple each piecewith your fingertip (Figure 36a). Boil until gnocchifloats. Optionally saute gnocchi in olive oil to give alight brown texture.Cook pancetta until beginning to brown. Add garlicand cook 30 seconds. Add tomatoes, sugar, crushedred pepper and cook until tomatoes are broken down,about 5 minutes. Stir in vinegar and salt and removefrom heat. [30] page 238 and 249

44

8 PASTA

images/gnocchi1.jpg

(a) Preparation of gnocchi

images/gnocchi2.jpg

(b) Finished gnocchi

Figure 36: Gnocchi

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Inside-OutLasagna

Ingredients

∼350 g rotini or fusilli1 tbsp oil1 medium onion chopped3 cloves garlic, minced250 g sliced mushrooms1/2 tsp salt1/2 tsp pepper2 medium diced tomatoes or 400 g can

diced tomatoes with Italian herbs200 g fresh spinach1/2 tsp crushed red pepper (optional)200 g ricotta cheese



Cook pasta in boiling water for 9 minutes and drain.In a large skillet saute onions and garlic in oil, 3minutes. Add mushrooms, salt & pepper; cookuntil mushrooms soften, 4 minutes. Add tomatoes,spinach and crushed red pepper. Increase heat tomedium high and stir occasionally until spinach iswilted, 4 minutes. Toss the sauce with the pasta.Divide and top with ricotta. [30] page 237

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

45

8 PASTA

images/insideoutlasagna.jpg

Figure 37: Inside-Out Lasagna

Lasagna

Ingredients

1/2 pound ground beef1 small onion chopped200 grams white mushrooms sliced1 medium vine ripe tomato chopped2 500 gram jars spaghetti sauce9 pieces precooked lasagna noodles2 250 gram ricotta2 150 gram shredded mozzarella1 egg1 tsp oregano3 tbsp fresh chopped basil or 1 tsp dry

basil1/2 tsp salt1/2 tsp garlic1/2 tsp pepper



Brown beef, drain, add sauce (and some wineoptional) and simmer. Saute onions and add to beefsauce. Saute mushrooms for 3 minutes then addtomatoes and saute 3 more minutes. Add mushroomsand tomatoes to beef sauce. In separate bowl mixricotta, one 150 gram bag mozzarella, egg, and allspices. In a 13”×9” cooking dish coat bottom withmeat sauce, then three lasagna noodles not touchingeach other then cheese mix. Alternate meat noodlescheese until exhaust ingredients. Top with remainingmeat sauce and second bag of mozzarella. Bake at390°F (200�) for 30 minutes.

46

8 PASTA

images/lasagna1.jpg

(a) Cooked Lasagna

images/lasagna2.jpg

(b) Plated Lasagna

Figure 38: Lasagna

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PastaCarbonara

Ingredients

∼350 g spaghetti1 tsp olive oil2 small onions chopped1 minced clove garlic100 g cooked bacon diced2 egg yolks and 200 ml cream or 2 eggs50 g Parmesan grated



Boil the spaghetti. Brown the onion and garlic in oiluntil soft. Add the bacon on low heat. Beat the eggsand cream. Add the eggs and cream to the onionsand bacon on low heat for two minutes. Mix in someparmesan. Top spaghetti with the sauce and sprinklewith parmesan. [35]

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

47

8 PASTA

images/pastacarbonara.jpg

Figure 39: Pasta Carbonara

Spinach andRicotta

Cannelloni

IngredientsBechamel Sauce

2 tablespoons unsalted butter2 tablespoons all-purpose flour2 cups whole milk1/4 teaspoon freshly grated nutmeg

Filling

3 tablespoons extra-virgin olive oil1 onion, chopped2 garlic cloves, finely chopped300 grams spinach500 grams ricotta4 tablespoons finely chopped basil100 grams thinly sliced prosciutto or

bacon (optional), chopped1/4 teaspoon salt1/4 teaspoon black pepper250 grams Cannelloni or Lasagna

noodles100 grams Mozzarella



For sauce: Melt butter in a saucepan over moder-ately low heat. Whisk in flour with butter and cookroux, 2 minutes. Add milk in a stream, whisking,and bring to a boil over high heat, whisking con-stantly, sauce will thicken. Reduce heat and simmer,whisking occasionally, 2 minutes, then whisk in salt,pepper, and nutmeg.For cannelloni: Heat oil in a large skillet overmoderately high heat until hot but not smoking, thensaute onion and garlic, stirring occasionally, untillightly browned, about 5 minutes. Add spinach andsaute, stirring, until just wilted, about 3 minutes.Remove from heat and cool completely. Stir togetherricotta, basil, prosciutto (if using), salt, pepper,and spinach mixture. Preheat oven to 190�. Eitherspoon mixture into cannellonis or use a pipingbag (or a plastic bag with corner cut off) or wrapmixture with soft lasagna noodles. Pour a thin layerof Bechamel sauce into a large glass cooking dish(9”x13”). Arrange cannellonis onto glass cookingdish. Cover the cannellonis with the remainingsauce and top with mozzarella. Cover dish withaluminum foil and bake for 25 minutes. Remove foiland bake another 10 minutes. Makes approximately18 cannellonis. [16]

48

8 PASTA

images/sarcannelloni.jpg

Figure 40: Spinach and Ricotta Cannelloni

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

TomatoSauce

Ingredients

2 kilograms vine ripe tomatoes (12medium)

2 tbsp olive oil2 heads garlic minced4 medium onions diced1 bell pepper diced1 large carrot diced1 tsp salt1/4 cup tomato paste1 tsp dried oregano1/2 cup red wine2 tbsp red–wine vinegar2 tbsp dried basilpepper



Boil water and have a large ice bath ready. Coretomatoes and with a knife make an X in the bottom.Boil for 2 minutes and ice bath for 1 minute. Overa sieve remove skins, cut tomatoes crosswise andremove seeds. Squeeze out any extra juice from peeland seeds and return to tomatoes. Coarsely chopthe tomatoes. Heat oil in large pot. Add garlic,onion, bell pepper, carrots and salt and cook untilsoft, about 10 minutes. Stir in tomato paste andoregano and cook until starting to brown, about3 minutes. Pour in wine and vinegar and simmerabout 2 minutes. Add tomatoes and juice and gentlysimmer until tomatoes are broken down, about 25minutes. Stir in basil and pepper. Puree to desiredconsistency. Always use glass containers if storingsauce for later consumption, explanation on page 82.[30] page 252

49

9 SLOW COOKER

images/pastasauce1.jpg

(a) Fisnished Sauce

images/pastasauce2.jpg

(b) Plate of Pasta and Sauce

Figure 41: Tomato Sauce

9 Slow Cooker

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChickenCacciatore

Ingredients

3 lbs. bone-in chicken thighs ordrumsticks, skin removed

14 oz. can diced tomatoes with Italianseasoning

6 oz. can tomato paste1 cup chicken broth1 onion, sliced4 cloves garlic, minced1 green bell pepper, chopped1 cup sliced mushrooms1/2 cup dry red wine1 tsp. dried Italian seasoningsalt and pepper to taste2 Tbsp. cornstarch, optional3 Tbsp. water750 grams pasta, penne or fusilli

recommended



Place all ingredients except cornstarch in a 4 to 5quart slow cooker. Cover and cook on low for 6 to8 hours. For a thicker sauce add cornstarch watermixture 15 minutes before completion. Serve overpenne pasta if desired. []

50

9 SLOW COOKER

images/chickencacciatore.jpg

Figure 42: Chicken Cacciatore

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chili ConCarne

Ingredients

2 tablespoons olive oil2 large onions, diced3 large garlic cloves, chopped2 tablespoons chili powder2 teaspoons ground cumin2 teaspoons dried oregano1 kilogram lean minced beef400 grams can chopped tomatoes2 beef stock cubes2 large red peppers, deseeded and cut

into chunks10 sun-dried tomatoes about 100 grams3 × 400 gram cans red kidney beans,

drained200 grams cheddar cheese, optional1 avocado, optional100 grams sour cream, optionalTortilla chips, optional



Fry your onions in a pan for 8 minutes, then addyour garlic, chili powder, cumin and oregano andcook for a minute. Add the meat and cook untilbrown. Place the meat mixture into your slow cookerwith the tomatoes, peppers, sun–dried tomatoes andbeans. Crumble in the stock cubes and season totaste. Cook on Low for 8–10 hours. Serve in a bowlwith optional cheese, avocado and sour cream. [9]

51

9 SLOW COOKER

images/chilliconcarne1.jpg

(a) SubCaption

images/chilliconcarne2.jpg

(b) SubCaption

Figure 43: Chili Con Carne

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

TacoChickenBowls

Ingredients

1.5 lbs. (700 g) chicken (any portion)16 oz. (480 ml) jar salsa15 oz. (450 ml) can black beans, drained1/2 lb. (240 g) frozen corn1 Tbsp chili powder1/2 Tbsp cumin1/2 Tbsp minced garlic1/2 tsp dried oregano1/2 tsp cayenne pepper1/2 tsp saltto taste cracked pepper2 cups (420 g) dry rice8 oz. (230 g) shredded cheddarbunch cilantro (optional)



Add everything except the rice, cheese, and cilantroto the slow cooker along with 1/4 cup (60 ml) ofwater. Give everything a good stir and make surethe chicken is covered in the mixture. Cook on lowfor 7 hours. Near the end of the cooking time, cookthe rice according to the package directions. At theend of 7 hours stir the slow cooker mixture with afork to shred the chicken. The chicken should besuper tender and will shred easily. Build the tacobowls by placing rice on the bottom, then the tacochicken mix, shredded cheese and fresh cilantro. [12]Added: 06/Nov/2013 Notes: This is the first timefor me to use the site BudgetBytes. I really like thelow cost and tastiness of this recipe.

52

10 TEX–MEX

images/tacochickenbowls.jpg

Figure 44: Taco Chicken Bowls

10 Tex–Mex

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChickenQuesadillas

Ingredients

5 large flour tortillas∼220 grams chicken dicedtaco or fajita seasoning1 medium tomato1 medium onion1 green pepperjalapenocheeseguacamolesour cream



Saute chicken with seasoning. Place tortilla inbuttered skillet and ingredients on top of tortilla.Top with second tortilla and flip. [37]

53

10 TEX–MEX

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Enchiladas

IngredientsEnchilada Sauce

4 tablespoons vegetable oil2 tablespoons flour3 tablespoons chili powder∼350 ml tomato sauce1.5 cups water1/4 teaspoon ground cumin1/4 teaspoon garlic powder1/4 teaspoon onion powder

Enchiladas

8 tortillas1/2 kg beef∼400 grams cheddar cheese1 small onion peeled and cubed



Heat oil and stir in flour and chili powder and cookuntil lightly brown but don’t burn the sauce. Stir intomato sauce and water and all seasonings and saltto taste and keep over low heat. Brown beef, drainbeef, mix a small amount of the sauce with the beefand mix in sauteed onions. Roll beef into tortilla andplace in 13”×10” cookware, add sauce and cheeseto top. Roll cheese and raw onions into tortilla andrepeat steps for cheese enchiladas. Bake in oven at350°F (175�) for 15–20 minutes.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Guacamole

Ingredients

2 ripe avocado diced1 plum tomato diced1 small onion diced1 tsp chili powder1/2 tsp salt1/2 tbsp lemon juicetortilla chips



Thoroughly mix all ingredients except chips. Dipguacamole with tortilla chips. [37]

images/guacamole.jpg

Figure 45: Guacamole

54

10 TEX–MEX

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Nachos

Ingredients

1 bag of chips1 large tomato diced2 small onions peeled and cubed∼200 grams beef browned and drained∼200 grams shredded cheddar cheese15 ounce can black beanssour cream (creme epaisse)guacamole



Place chips on a large baking sheet. Top with meat,beans, vegetables, cheese. Bake at 375°F (190�) for20 minutes. [10]

images/nachos.jpg

Figure 46: Nachos

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tacos

Ingredients

450 grams beef3 tbsp water1 packet taco seasoning1 package of 12 small taco shells1 small onion1 large tomato2 cups shredded Cheddar cheese20 grams lettuce (optional)100 grams sour cream (optional)



Bake taco shells at 125°F (125�) for 15 minutes.Brown the beef and drain excess fat. Add water andtaco seasoning to beef and stir. In the taco shellslayer beef then cheese then vegetables. Top with sourcream and guacamole, recipe on page 54. Serve withre-fried beans, recipe on page 70. [37]

55

11 VEGETARIAN

11 Vegetarian

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

IndianMango Dal

Ingredients

2 cups uncooked rice1 cup lentils (∼240 g)4 cups water1/2 tsp salt1/2 tsp ground turmeric1 tbsp oil1/2 tsp ground cumin seeds1 large onion chopped4 cloves garlic crushed1 tbsp minced ginger1/2 tsp ground coriander1/4 tsp cayenne pepper2 mangoes peeled and diced1/2 cup fresh cilantro



Boil rice. Combine lentils, water, 1/2 tsp salt, andturmeric in a medium pot, boil, simmer covered for∼15 minutes. Meanwhile, in small skillet heat oil,add cumin and onion and saute till soft. Add garlic,ginger, coriander, cayenne, and 1/2 tsp salt. Stir forone minute. Stir the garlic mixture and mangoesinto the lentils. Return to simmer and cook untillentils fall apart ∼15 minutes. Stir in fresh cilantro.Serve over rice. [30] page 263

images/indianmangodal.jpg

Figure 47: Indian Mango Dal

56

11 VEGETARIAN

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tofu &BroccoliStir-Fry

Ingredients

1/2 cup vegetable or chicken broth1/4 cup dry sherry or wine3 tbsp reduced sodium soy sauce3 tbsp cornstarch, divided2 tbsp sugar1/4 tsp crushed red pepper (optional)∼350 g firm water packed tofu, drained1/4 tsp salt2 tbsp oil1 tbsp minced garlic1 tbsp fresh minced ginger1 head broccoli or 6 cups broccoli florets3 tbsp water250 g rice noodles



Combine broth, sherry or wine, soy sauce, 1 table-spoon cornstarch, sugar and crushed red pepper in asmall bowl. Set aside. Cut tofu into 3/4 inch cubes,pat dry and sprinkle with salt. Place remaining 2tablespoons cornstarch in a large bowl, add the tofuand gentle toss to coat. Heat 1 tablespoon oil ina skillet or medium-high heat. Add tofu and cookundisturbed for 3 minutes until browned. Gentlyturn and cook stirring occasionally until brownedall over, about 3 more minutes. Transfer to a plate.Reduce heat to medium and add remaining oil, garlicand ginger. Cook until fragrant about 1 minute.Add broccoli and water, cover and cook stirring onceor twice until tender-crisp, about 3 minutes. Stirbroth mixture and then add to skillet. Cook untilsauce thickens, about 2 minutes. Return tofu to pan,toss to combine with broccoli and sauce. Boil ricenoodles for 3 minutes and drain. Top noodles withstir-fry. [30] page 259

images/tofubroccolistirfry.jpg

Figure 48: Tofu & Broccoli Stir-Fry

57

12 SIDE DISH

12 Side Dish

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

BraisedGreen Beans& SummerVegetables

Ingredients

1 tbsp extra-virgin olive oil1 small onion chopped1 tbsp fresh oregano or 1 tsp dried

oregano1/2 cup white wine or chicken broth500 grams green beans trimmed1 medium squash or zucchini halved and

cut into 1-inch pieces1 cup halved cherry tomatoes or grape

tomatoes1/4 tsp salt1/4 tsp pepper1/4 cup shredded Parmesan cheese



Saute onions and oregano until soft, about 2 minutes.Add wine or broth and bring to boil. Add greenbeans and simmer for 10 minutes covered stirringonce or twice. Add squash or zucchini and tomatoes.Cover and cook until vegetables are tender, 8 to 10minutes. Season with salt & pepper and sprinklewith Parmesan. [30] page 130

images/dillchickenandbraisedbeans.jpg

Figure 49: Braised Green Beans & Vegetables

58

12 SIDE DISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ClassicBaked Acorn

Squash

Ingredients

1 acorn squash1 tablespoon butter2 tablespoons brown sugarsalt and pepper to taste



Preheat oven to 400°F (205�). Cut the acorn squashin half, lengthwise, from stem to end. Use a spoonto scoop out the seeds and stringy stuff in the centerof each half. Score the insides of each half severaltimes with a sharp knife. Place each half in a bakingpan, cut side up. Add about a centimeter of waterto the bottom of the baking pan so that the skinsdon’t burn and the squash doesn’t get dried out.Coat the inside of each half with a half tablespoonof butter and add a tablespoon of brown sugar toeach half. Bake in the oven for 1 hour to 1 hour 15minutes, until the squash is very soft and the topsare browned. Spoon any buttery sugar sauce thathas not already been absorbed by the squash overthe exposed areas. [33]

images/classicbakedacornsquash.jpg

Figure 50: Classic Baked Acorn Squash

59

12 SIDE DISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Corn Cakesand BlackBean Salsa

Ingredients

1 cup brown rice2 tsp minced garlic1 tsp thyme1 cup corn or ∼285g can corn1 cup breadcrumbs1/2 tsp salt1/2 tsp pepper3 medium eggsoil for frying1 15oz black beans1 cup tomato salsa



Cook rice adding garlic thyme and scallions to thewater. Remove from heat. Stir in corn breadcrumbssalt & pepper. Let stand about 5 minutes Whiskseggs in a separate bowl and then add to rice mixtureand mix together and mash with fork until the mixholds together. Shape into 8 patties and fry in hotoil for three minutes on each side. Mix black beansand tomato salsa for black bean salsa. [30] page 270

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CreamyMashedPotatoes

Ingredients

1 kg potatoes peeled and chopped, ∼ 10small to medium potatoes

50 ml cream cheese50 ml sour cream3 tbsp butter1/2 tsp garlicsalt & pepper



Boil potatoes for about 12 minutes. Mash potatoesand mix in all ingredients. [10]

images/mashedpotatoes.jpg

Figure 51: Creamy Mashed Potatoes

60

12 SIDE DISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FriedEggplant

(Aubergine)

Ingredients

1 large aubergine, sliced1 tsp salt1/2 cup flour1/2 cup oil2 tbsp honey



Place sliced aubergine on a plate and sprinkle withsalt. Let sit for one hour so salt can absorb someof the moisture. Dab the salt and water from theaubergine with a paper towel. Coat slices with flourand fry in 2 centimeter deep hot oil until browned.Flip and fry other side. Lace with honey. [10]

images/friedaubergine.jpg

Figure 52: Fried Aubergine

61

12 SIDE DISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Macaroniand Cheese

Ingredients

2 cups elbow macaroni (∼350 grams)11/2 cups cottage cheese1 cup milk1 tbsp flour1 cup shredded Cheddar cheese (∼200

grams)1/4 tsp grated nutmeg1/4 tsp salt1/8 tsp cayenne pepperpepper(optional) 2 tbsp grated Parmesan cheese(optional) 2 tbsp breadcrumbs



Boil macaroni until al dente, 8 to 10 minutes. Drainand rinse with cold water. Puree cottage cheeseuntil smooth. Heat 3/4 cup milk in saucepan. Mix1/4 cup milk with flour until smooth. Stir intohot milk the flour mix, cottage cheese, Cheddar,nutmeg, salt, cayenne and pepper. Mix until close tohomogeneous. Put macaroni in 2 quart baking dishand pour cheese mixture on top and stir. Optionallytop with Parmesan and breadcrumbs. Bake at 375°Ffor about 35 minutes or until bubbling and brown.[30] page 232

images/macandcheese.jpg

Figure 53: Macaroni and Cheese

62

12 SIDE DISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

MushroomRisotto

Ingredients

1 tablespoon butter200 grams white mushrooms, chopped100 ml white wine, optional1 L chicken or vegetable stock1 small onion, chopped300 ml risotto80 ml freshly grated Parmesan cheesesalt & freshly ground black pepper



Bring stock to a simmer in a saucepan. Melt thebutter in a large skillet over medium-high heat. Addmushrooms and onions and saute about 5 minutes.Add the risotto and stir to combine. Add white wine(or equivalent stock), bring to a boil, and reduceliquid by half, about 3-4 minutes. Add simmeringstock, 100 ml at a time, stirring enough to keep therisotto from sticking to the edges of the pan. Stirthe rice almost constantly - stirring sloughs off thestarch from the rice, making the creamy sauce you’relooking for in a risotto. Wait until the stock is almostcompletely absorbed before adding the next 100 ml.This process will take about 25 minutes. The risottoshould be just cooked and slightly chewy. Stir in theParmesan cheese and season to taste with salt andpepper. [34]

images/mushroomrisotto2.jpg

(a) Mushroom Risotto Cooked

images/mushroomrisotto.jpg

(b) Mushroom Risotto Plate

Figure 54: Mushroom Risotto

63

12 SIDE DISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PotatoWedges

Ingredients

6 to 8 medium potatoes cut into thinwedges (700 grams)

1/3 cup olive oilsalt & pepperdilloregano



Oil baking sheet. Spread potato wedges evenly overbaking sheet. Coat with oil and spices. Bake at 400°Ffor 20 minutes. Scrape wedges free from baking sheetand redistribute evenly. Continue baking another 15minutes. [37]

images/potatowedges.jpg

Figure 55: Potato Wedges

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ratatouille ala Casablan-

caise

Ingredients

1 large eggplant (600 grams) peeled andcut into 1/4–inch cubes

11/2 tsp salt3 tbsp olive oil1 medium yellow squash or zucchini

peeled and cut into 1/4–inch cubes1 red bell pepper diced3 medium tomatoes peeled seeded and

diced2 cloves garlic11/4 tsp ground cinnamon1 tsp sugarpepper



Place eggplant on baking sheet and sprinkle withsalt. Let stand 30 minutes then rinse and pat dry.Heat oil in skillet over medium-high heat and cookeggplant, squash, and bell pepper until soft, 8 to 10minutes. Separately fry tomatoes, garlic, cinnamon,sugar, 1/2 tsp salt, and pepper until tomatoes start tobreak down, 3 to 5 minutes. Add to eggplant mixtureand stir to combine. Cool to room temperature. [30]page 128

64

12 SIDE DISH

images/ratatouille.jpg

Figure 56: Ratatouille a la Casablancaise

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Red Skin DillPotato Salad

Ingredients

1 kg red skin potatoes cut into 1/2–inchpieces with skin on

1/2 cup pickle juice1/2 cup mayonnaise1/4 cup milk or buttermilk2 tbsp dill3 tsp Dijon mustard1 tsp sugar1 tbsp pepper3 hard boiled eggs peeled and chopped1/2 cup onion chopped4 small dill pickles chopped (∼ 1/4 cup)



Boil potatoes for about 10 minutes. Drain andtransfer to a large bowl. Drizzle pickle juice overpotatoes and toss gently. Allow to cool. In mediumbowl mix mayonnaise, milk, dill, mustard, sugar,and pepper. Pour mixture over potatoes. Add eggs,onions, and pickles and toss to blend. Serve at roomtemperature or cooled in the refrigerator. [18]

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SauteedGreen Beans

and PineNuts

Ingredients

500 g fresh green beans trimmedolive oil2 cloves garlic mincedsalt & pepper4 tbsp pine nuts1 tsp lemon juice100 grams bacon or ham prosciutto

(optional)1/4 cup shredded Parmesan cheese

(optional)



Boil the beans for 4 minutes until crisp–tender anddrain. Heat oil in skillet and add garlic, salt, pepper,and beans. Cook stirring for 4 minutes. Add pinenuts and cook until nuts starting to brown. Seasonwith lemon juice. Top with optional fried bacon orprosciutto or optional Parmesan cheese. [10]

65

12 SIDE DISH

images/redskindillpotatosalad.jpg

Figure 57: Red Skin Dill Potato Salad

images/greenbeanspinenuts.jpg

Figure 58: Sauteed Green Beans and Pine Nuts

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

66

12 SIDE DISH

Slimmed–Down

ScallopedPotatoes

Ingredients

2 cloves garlic minced500 grams peeled sliced potatoes, 8

medium2 cups milk1/2 medium onion finely chopped1/2 tsp saltpinch nutmegpepper to taste1/2 cup sour cream2 tbsp grated Parmesan cheese



Combine garlic, potatoes, milk, onion, salt, nutmeg,and pepper in medium saucepan. Bring to a simmerover low heat and stir occasionally until tender,about 10 minutes. Transfer mixture to a 2–quartbaking dish. Mix about 1/4 of the milk liquid withsour cream. Pour over top of potatoes. Top withParmesan. Bake at 400°F for 10 minutes (optional).[30] page 147

images/scallopedpotatoes.jpg

Figure 59: Slimmed–Down Scalloped Potatoes

67

12 SIDE DISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SeasonedRice

Ingredients

2 cups dry rice4 cups water1 onion chopped1 tomato choppedgarlicchili powderpaprikathyme

Rating: faces/face1.pngfaces/face2.pngfaces/face3-outline.pngfaces/face4-outline.pngfaces/face5-outline.png


Combine all ingredient, bring to boil, simmer for∼20 minutes. [37]

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SkilletSeared

Tomatoeswith Melted

Gruyere

Ingredients

2 tbsp extra-virgin olive oil3 medium vine ripe tomatoes or 4 large

plum tomatoes, ripe but firm, halvedlengthwise

2 tbsp finely chopped flat-leaf parsley1 medium garlic clove, minced1/2 tsp sugar (optional)1/2 tsp kosher salt1 tsp pepper to taste3/4 cup Gruyere, Comte, fontina, or

mozzarella cheese



Heat a 12-inch skillet over medium heat until hot.Add oil and arrange tomatoes cut-side down in skil-let. Cook uncovered until just tender and undersidedarkens, 10 to 15 minutes. Meanwhile, mix parsleyand garlic. Carefully turn each tomato over. Reduceheat to medium-low. Sprinkle each tomato withsugar (optional), salt & pepper, and equal portionsof the garlic mix and equal portions of the cheese.Cover and cook until cheese is melted, about 2minutes. Serve warm. [30] page 159

images/searedtomatoes.jpg

Figure 60: Skillet Seared Tomatoes with Melted Gruyere

68

12 SIDE DISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SweetPotato

Casserole

IngredientsCasserole

2.6 lb (1.2 kg) sweet potato, peeled andcubed

1/2 cup (120 ml) white sugar2 eggs1/2 teaspoon salt4 tablespoons butter, softened1/2 cup (120 ml) milk1/2 teaspoon vanilla extract

Topping

1/2 cup (120 ml) packed brown sugar1/3 cup (80 ml) all-purpose flour3 tablespoons butter, softened1/2 cup (120 ml) chopped pecans



Put sweet potatoes in a medium saucepan with waterto cover. Cook over medium high heat until tender;drain and mash. In a large bowl, mix together thesweet potatoes, white sugar, eggs, salt, butter, milkand vanilla extract. Mix until smooth. Transferto a 9x13 inch baking dish. Preheat oven to 325degrees F (170 degrees C). In medium bowl, mix thebrown sugar and flour. Cut in the butter until themixture is coarse. Stir in the pecans. Sprinkle themixture over the sweet potato mixture. Bake in thepreheated oven 30 minutes, or until the topping islightly brown. [6] Added: 28/Nov/2013

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Twice–Baked Goat

CheesePotatoes

Ingredients

6 medium to large potatoes (6–8 oz each)1 tablespoon extra–virgin olive oilsalt and pepper to taste3/4 cup cottage cheese4 oz creamy goat cheese, cut into pieces1/2 cup chopped scallions2 tablespoons fresh chopped parsley



Pierce potatoes all over with a fork and microwaveon medium heat turning once or twice for 20 minutesor until soft. Preheat oven to 425°F (215�). Cut offthe top quarter lengthwise of the potato. Scoop outthe inside of the potato and place in a medium bowl.Mix together the remaining ingredients with thepotatoes in the bowl. Return mixture to the potatoshells. Place the filled potato shells on a baking sheetor baking dish. Bake for 40 minutes. [30] page 146

69

12 SIDE DISH

images/twicebakedpotatoes.jpg

Figure 61: Twice–Baked Goat Cheese Potatoes

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

VegetarianRe-friedBeans

Ingredients

500 grams dry pinto beans or equivalent2 tbsp minced garlic, divided1 medium tomato diced2 tbsp ground cumin1 tbsp chili powder2 tbsp olive oilsalt



To quickly prepare beans, boil the beans with aninch excess of water and then let soak in the samewater for about an hour. Drain beans and returnto the same pot, explanation on page 82. Coverbeans with two inches of water and add 1 tbsp garlic,tomato, cumin, and chili powder. Cover, bring to aboil and reduce to a simmer for two hours. Drainthe beans setting the excess liquid to the side. Addremaining garlic, oil, and salt to taste and mash thebeans. Add bean liquid to adjust beans to desiredconsistency. Optionally place over low heat for 30minutes stirring occasionally. [7]

70

13 GRAINS

13 Grains

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

BananaBread

Ingredients

3/4 cup sugar1/4 cup melted butter2 medium eggs1 tsp baking soda1 tsp salt11/2 cups flour3 ripe or overripe bananas8 tbsp broken pecans (optional)



Mash bananas in a bowl. Add dry ingredients toa separate medium bowl and mix thoroughly. In aseparate medium bowl mix sugar, butter, and eggs.Add dry ingredients to wet ingredients and mix untilhomogeneous. Add bananas to the dough and mixthoroughly. Optionally add nuts and mix thoroughly.Pour dough into a lightly greased 9”×5” bread pan.Bake at 350°F (175�) for 1 hour or until a toothpickinserted and removed from the bread comes outclean. [14]

images/bananabread1.jpg

(a) Cooked Banana Bread

images/bananabread2.jpg

(b) Sliced Banana Bread

Figure 62: Banana Bread

71

13 GRAINS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Honey OatQuick Bread

Ingredients

11/8 cups oats (1cup plus 2 tbsp) I usedan oat raisin mixture

11/3 cups whole wheat flour1 cup all purpose flour21/4 tsp baking powder1/4 tsp baking soda11/4 tsp salt8 oz (1cup) plain yogurt1 large egg1/4 cup canola oil1/4 cup clover honey or any honey3/4 cup low fat milk



Preheat oven to 375°F (190�). Coat 9”×5” loafpan with cooking spray and coat sides and bottomwith oats. Stir wheat flour, flour, baking powder,baking soda, and salt in large bowl. Using a forkin a separate bowl beat 1 cup oats, yogurt, egg, oil,honey until blended. Stir in milk. Stir yogurt mixinto flour mix and incorporate the two but don’t overmix causing toughness. Pour into pan spreading toedges. Bake for 40 to 50 minutes or until a toothpickcomes out clean. Let stand 15 minutes. Removefrom pan and let cool another 45 minutes. [30] page186

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ZucchiniBread

Ingredients

11/2 cups flour1/2 tsp baking soda1 tsp baking powder1/2 tsp salt1 tsp cinnamon1 cup sugar2 medium eggs1/2 cup vegetable oil1 tsp vanilla extract1 cup small grated zucchini (1 medium

zucchini)1/2 cup chopped pecans or walnuts

(optional)1 cup dried cranberries, raisins or

chocolate chips or combination(optional)



Thoroughly mix the flour, baking soda, baking pow-der, salt and cinnamon in a large bowl, explanationon page 82. In a separate bowl beat the eggs andadd the oil, sugar, vanilla and zucchini and mixthoroughly. Fold the liquid mixture into the drymixture. Add optional nuts and raisins. Pour intoa lightly greased 9”×5” loaf pan. Bake at 350°F(175�) for one hour or until an inserted toothpickcan be removed cleanly. Allow to cool in pan for 20minutes. [25]

72

14 DESSERTS

14 Desserts

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Apple Pie

Ingredients

1/2 cup sugar1/2 cup packed brown sugar3 tbsp all-purpose flour1 tsp ground cinnamon1/4 tsp ground ginger1/4 tsp ground nutmeg8 cups thinly sliced peeled apples ∼5

medium granny smith applies1 tbsp lemon juice1 pre-made pie crust1 cup granola cereal1 tbsp butter1 tbsp honey



In a small bowl mix sugars, flour and spices. In alarge bowl toss apple slices with lemon juice. Addsugar mixture to apples in batches while tossingapples to coat with sugar mixture. Place pie crustin a 9-inch pie pan. Add apple mixture on top ofpie crust. Sprinkle cereal and any remaining applemixture over the top of the apples. Cover the piewith aluminum foil and bake for 35 minutes at275°F (190�). Extract pie from oven and removefoil. Sprinkle the pie with honey and melted butter.Return uncovered pie to oven and bake for 10 to 15minutes until golden brown at 400°F (205�). [10, 20]

images/applepie.jpg

Figure 63: Apple Pie

73

14 DESSERTS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChewyOatmeal

RaisinCookies

Ingredients

3 cups rolled oats1/3 cup chopped walnuts or pecans1 cup raisins1 cup water2 cups all-purpose flour1 tsp baking soda1/2 tsp baking powder1/2 tsp salt1/2 tsp ground cinnamon1/2 tsp ground cloves11/2 cups sugar1/2 cup apple butter or apple sauce1/4 cup canola oil3 medium eggs1 tsp vanilla extract



Preheat oven to 375°F (190�). Line 2 baking sheetswith parchment paper or coat with cooking spray.Spread rolled oats and nuts on an non-greased bakingsheet and toast until lightly browned, 5 to 7 minutes.Combine raisins and water. Bring to a simmer overlow heat and cook until raisins plump, about 10minutes. Drain raisins and discard liquid. In a smallbowl mix flour, baking soda, baking powder, salt,cinnamon and cloves. In a large bowl beat sugar,apple butter (or sauce), oil, eggs and vanilla untillight and fluffy, about 5 minutes. Stir in flour mixtureand oats and nuts and mix well. Drop the dough byrounded teaspoonfuls onto the baking sheets about 2inches apart. Bake the cookies one sheet at a timeuntil lightly browned, 8 to 10 minutes. Transfer to awire rack and allow to cool. [30] page 431

images/oatmealcookies.jpg

Figure 64: Chewy Oatmeal Raisin Cookies

74

14 DESSERTS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ChocolateChip Cookies

Ingredients

1/2 cup oats1/2 cup whole-wheat pastry flour1/2 tsp baking powder1/4 tsp baking soda1/4 tsp salt1/3 cup light brown sugar4 tbsp honey3 tbsp butter3 tbsp canola oil11/4 tsp vanilla extract1 large egg3/4 cup pecans coarsely chopped1 cup bittersweet chocolate chips or

chocolate chunks



Grind or process oats in a blender until a fine powder.Whisk oats, flour, baking powder, baking soda, andsalt. In large bowl beat sugar, honey, butter, oil, andvanilla until combined. Beat in egg until combined.Add dry ingredients and beat until combined. Stir inpecans and chocolate chips. Refrigerate for at leastone hour or overnight. Preheat oven to 375°F. Droptablespoons of dough onto baking sheet at least 2inches apart. Bake cookies until golden brown, 7 to9 minutes. [30] page 429

images/chocolatechipcookies.jpg

Figure 65: Chocolate Chip Cookies

75

14 DESSERTS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Coconut–Almond

ChocolateChip Cookies

Ingredients

1 cup sliced almonds2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt19 tablespoons (2 sticks plus 3 Tbsp.)

unsalted butter, at room temperature1 cup packed light brown sugar1/2 cup sugar2 large eggs, beaten1 teaspoon vanilla extract1 teaspoon almond extract (optional)1/2 teaspoon coconut extract (optional)1 cup white chocolate chips1 cup semisweet chocolate chips2 cups sweetened flaked coconut



Place almonds in a single layer in a dry skillet; cookover low to medium heat, stirring often, until lightlytoasted and fragrant, about 5 minutes. Transferalmonds to a bowl to cool. When cool enough tohandle, roughly chop almonds. Place racks in upperand lower thirds of oven and preheat to 350°F.Line two large baking sheets with parchment. Ina small bowl, whisk together flour, baking powderand salt. In a large bowl, using an electric mixer onmedium-high speed, beat butter with both sugarsuntil light and fluffy, about 3 minutes. Scrape downsides of bowl and beaters. Beat in eggs and extracts.Stir in flour mixture on low speed until combined.Stir in almonds, all chocolate chips and coconut.Spoon dough by rounded tablespoons, 2 inches apart,onto baking sheets. Bake until edges are brown, 12to 15 minutes, switching sheets from top to bottomand front to back halfway through. Let cookies coolon sheets on wire racks for 5 minutes, then transfercookies to racks to cool completely. Repeat withremaining dough. [28]

images/coconutalmondchocolatecookies.jpg

Figure 66: Coconut–Almond Chocolate Cookies

76

14 DESSERTS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

EatingWell’sDied-and-Went-to-Heaven

ChocolateCake

Ingredients

13/4 cups all-purpose flour1 cup sugar3/4 cup Dutch-process cocoa powder11/2 tsp baking soda11/2 tsp baking powder1 tsp salt11/4 cups buttermilk1 cup packed light brown sugar2 large eggs lightly beaten1/4 cup canola oil2 tsp vanilla extract1 cup hot strong black coffee

Icing

1 cup confectioners’ sugar1/2 tsp vanilla extract2 tbsp buttermilk or milk



Coat a 12-cup Bundt pan or 9×13-inch pan withcooking spray and dust with flour. Mix flour, sugar,cocoa, baking soda, baking powder and salt in alarge bowl. Add buttermilk, brown sugar, eggs, oiland vanilla. Beat with an electric mixer on mediumspeed for 2 minutes. Whisk in hot coffee untilincorporated. The batter will be thin. Pour batterinto pan and bake at 350°F for 50 to 55 minutes oruntil a toothpick inserted into the cake comes outclean. Cool for 10 minutes. For icing mix all theicing ingredients until pour-able. Drizzle icing overthe cake. [30] page 407

images/eatingwellchocolatecake.jpg

Figure 67: EatingWell’s Died-and-Went-to-Heaven Chocolate Cake

77

14 DESSERTS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mini FruitTarts

IngredientsCrust

1 1/2 cups all-purpose flour1/2 cup powdered sugar1 1/2 sticks or 3/4 cup unsalted butter,

room temperature and cut into pieces

Filling

8 oz package cream cheese, softened1/2 cup granulated sugar1 tsp vanilla extractAssorted fresh fruit, blueberries,

raspberries, strawberries, kiwi, etc.

Optional Glaze

1 (6-ounce) can frozen limeadeconcentrate, thawed

1 tablespoon cornstarch1 tablespoon fresh lime juice1/4 cup granulated sugar



Preheat oven to 350°F (175�) and lightly greasea muffin pan with some butter or use a non-stickmuffin pan.Crust: Combine flour, powdered sugar, and butterin a large bowl. Using your hands, mix until doughforms a ball. Place a scoop, 1-2 tablespoons of doughin each muffin cup and press down with your thumbsto form a mini pie shell. Place in the oven and bakefor 8-10 minutes. Remove from oven and use theback of a spoon to squish down the center if crustrose. Place back in the oven for 2-4 minutes or untiledges just start to lightly brown. Place on a coolingrack for 10 minutes, then carefully remove minicrusts from muffin pan and place on cooling rack foran additional 5 minutes. Be very careful with thesefragile crusts.

Filling: In a medium sized bowl, combine creamcheese, sugar, and vanilla and beat with an electricmixer or with a spoon until smooth. Spoon into apastry bag or zip-lock bag with tip of one of thecorners cut off and fill pie crusts or simply spoon thefilling into the crusts. Top each tart with preparedfruit.

Optional Glaze: Combine the limeade, cornstarch,lime juice, and sugar in a small saucepan and cookover medium heat until clear and thick, about 2minutes. Let cool. With a pastry brush, glaze thetarts.

This recipe could also be created into a 12-inch tartwith the same ingredients. [38]

78

14 DESSERTS

images/minifruittarts1.jpg

(a) Group Of Tarts

images/minifruittarts2.jpg

(b) Single Fruit Tart

Figure 68: Mini Fruit Tarts

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PeanutButter

Cookies

Ingredients

2 cups all purpose flour2/3 cup whole-wheat flour1 tsp baking powder1 tsp baking soda1/2 tsp salt2 cups packed light brown sugar1/2 cup natural peanut butter1/4 cup canola oil2 large eggs1/2 tsp vanilla powder5 tsp water1/3 cup chopped unsalted peanuts



Whisk flours, baking soda and baking powder andsalt in medium bowl. Combine sugar, peanut butter,oil, eggs, water, and vanilla in large bowl and beatuntil smooth. Stir in dry ingredients until justcombined. Roll dough into 1-inch balls and place2 inches apart on a greased cookie sheet. Flattenwith a fork and add peanuts to top. Bake at 350°F(175�) for 8 to 10 minutes. [30] page 430

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

79

14 DESSERTS

Pumpkin Pie

Ingredients

1.25 kg uncooked pumpkin sectionwithout seeds, ∼3 cups mashed cookedpumpkin∼1 cup water for cooking pumpkin1 cup sugar4 large eggs1 12 oz can and 1 5 oz can evaporated

milk, 580 ml lait concentre11/2 tsp ground cinnamon1 tsp ground cloves1 tsp nutmeg1/2 tsp ground ginger1/2 tsp vanilla extract (optional)1/2 tsp salt (optional)



Place the pumpkin in a microwave safe containerwith an inch or so of water at the bottom. Mi-crowave for about 30 minutes with an 1100 wattmicrowave. Check after 25 minutes to see if pumpkinis tender. Continue to cook until pumpkin is tender.The pumpkin could also be cooked in the oven orsteamed. Dispose of the cooking water. Remove anddispose of the pumpkin skin. Drain the pumpkin ofexcess water. Blend the pumpkin in a large bowl.Add all the remaining ingredients. Blend thoroughly.Note that the mixture will be quite runny. Addpumpkin mixture to a pastry lined eight inch pie dishuntil mixture is about a quarter to half inch fromthe top of the dish. Bake at 410°F (210�) for 15minutes. Then turn the heat down to 375°F (175�)and bake an additional 45 to 60 minutes. Check thepie is done by inserting a butter knife to the pie. Ifthe knife is removed and the knife remains clean thenthe pie is complete. This recipe makes two eight inchpies. Excess pumpkin mixture can be baked in a dishwithout a crust or can be used for muffins or frenchtoast. [29]

images/pumpkinpie.jpg

Figure 69: Pumpkin Pie

80

15 DRINKS

15 Drinks

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Margarita

Ingredients 2 6-ounce Drinks

150 ml tequila120 ml freshly squeezed lime juice60 ml simple syrup, recipe follows10 ml orange liqueursugar–salt for rim (optional)



Simple syrup is equal portions of sugar dissolved inhot water (1 cup to 1 cup). Shake all liquids togetherwith ice. Place empty glass rim in equal portionmixture of sugar and salt (optional). Garnish withlime. [17]

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sweet Tea

Ingredients

2 liters water, divided4 small tea bags6 – 8 tbsp sugar



Boil approximately 1 liter water. Remove from heatand add tea bags. Allow to steep for 4 minutes.Remove bags. Add sugar and stir to dissolve.Add remaining water and refrigerate. Optionallyadd ice instead of remaining water for immediateconsumption. [37]

16 Simple Meals

Main SidesFrozen pizza Baked potato

Peanut butter and jelly SaladRamen Sauted zucchini

Rotisserie chicken with vegetablesSpaghetti

81

A COOKING TIPS

A Cooking Tips

Why do beans cause flatulence?

Soaking beans overnight or for eight hours is the preferred method for preparing beans. Boiling beansand letting them soak is the faster method that isn’t quite as effective as soaking. Soaking or boilingbeans has a two fold benefit. First, the beans become more tender and start to come out of their shells.Second, the gas culprit oligosaccharide found in beans and most starchy foods migrates into the water.Oligosaccharides are large sugar molecules and humans are not equipped with an enzyme that breaks downthe sugar. Because of the large size of oligosaccharides, the sugar is not able to absorb in the stomachlining so the sugar passes through to the gastrointestinal tract where bacteria already found in the GItract break down the sugar. As bacteria break down the sugar the bacteria release gas, primarily hydrogennitrogen and carbon dioxide and a small amount of methane as a by product, which are all odorless gases.A few particular foods such as garlic, onions, and cabbage have a high sulphur content. The vitriol smellis what gives gas a foul smell. Sulphur is just one of the few ingredients that cause human gas to havean unpleasant smell. Hydrogen sulfide gas and mercaptans which contain sulphur and indole and skatolewhich contain nitrogen are the main contributors to the undesirable smell or human gas. [2]

Tomatoes

Tomatoes are technically classified as a fruit but are considered a vegetable for culinary purposes. Growerssometimes pick tomatoes at an unripe stage (green in color) and ripen the tomatoes in storage usingethylene. Ethylene is produced naturally by tomatoes and is the triggering device for tomatoes to ripen.Tomatoes ripened in this fashion tend to have less flavor and are not as bright red in color. Tomatoes arenaturally acidic and therefore should be stored in a non-reacting glass container. If crushed tomatoes arestored in a metal container then chemicals will leach into the sauce. [40]

Why are baking powder and baking soda important for bread recipes?

Baking powder and baking soda are both leavening agents (cause foaming action) that cause batters torise when baked. The leavening is caused by a chemical reaction which releases carbon dioxide into thebatter and also causes existing bubbles to expand which are formed from beating ingredients such aseggs. Therefore the baking powder and and baking soda should be well mixed with the dry ingredientsfor uniformity and added to the liquid just before baking so formed bubbles stay trapped in the dough.Baking powder can either be fast acting or double acting. Double acting creates initial bubbles but alsoreacts again when heated. Baking powder consists of a base typically sodium bicarbonate also known asbaking soda, one or more acids such as cream of tartar also known as potassium bitartrate, and a filler likecorn starch. The inert cornstarch is used to absorb moisture to extend shelf life and add substance to theacid and base making measurements easier. Once water is added to baking powder one of the acids andbase react to form the carbon dioxide.

NaHCO3(baking soda) + KHC4H4O6(potassium bitartrate) −→ KNaC4H4O6 + H2O + CO2

Baking soda is added to neutralize acids added by the recipe and also adds tenderness with some leavening.Too much baking powder or baking soda can cause the product to be bitter tasting. The recipe could alsorise too rapidly and fall due to escaped gas. Cakes will be more coarse and have a fragile crumb. Thegeneral rule is one to two teaspoons of baking powder leavens one cup of flour. [23]

82

A COOKING TIPS

Why must one knead pasta dough and allow pasta dough to rest for one hour?

Flour containing gluten is required to make pasta. Gluten is a protein composite found in foods processedfrom wheat. Gluten is what gives dough its elasticity helping to keep the shape of the dough and yield achewy texture. Kneading is necessary to extract gluten from the flour and distribute gluten throughoutthe dough mixture. As the components of gluten come in contact with each other a cross-linked matrix ofgluten is created. The gluten matrix causes dough to be elastic and traps carbon dioxide in leavened dough.Allowing dough to rest after kneading reduces the elasticity of the dough as the gluten matrix slowly breaksapart. Rolling unrested dough can be difficult because the elasticity causes shrinking resulting in thickerthan desired dough. Sufficiently rested dough will not quickly fill a hole left by an inserted finger. [39]

Substitutions

1 cup apple butter 1 cup apple saucewith a pinch of cinna-mon, cloves and nut-meg

For a quick substitution microwave the applesauce with spices for about 5 minutes on high.

1 tbsp yeast 1 tbsp baking sodaand 1 tsp lemon juice

This substitution is useful for people with ayeast allergy or if yeast isn’t readily available.Mix the baking soda with the dry ingredientsand the lemon juice with the wet ingredients.Then combine dry and wet ingredients. No needto allow the dough to rise because the bakingsoda will react with the lemon juice to createthe carbon dioxide in the dough immediately.The downside will be the product will have amore biscuity taste than if the recipe was madewith yeast.

B Useful Conversions

Sizes

11/2 – 2 small = 1 medium11/2 – 2 medium = 1 large

3 – 4 small = 1 large

Temperature

275°F = 135�300°F = 150�325°F = 165�350°F = 175�375°F = 190�400°F = 205�425°F = 220�

83

B USEFUL CONVERSIONS

Volume

1 ounce = 2 tbsp1 tbsp = 3 tsp1 tbsp = 15 ml1 cup = 16 tbsp1 cup = 240 ml

Weight

1 pound = 454 grams1 kilogram = 2.2 pounds

References

[1] D. 12D, Dusty’s Default. 30,000 feet recipes. 25

[2] About.com, Why Do Beans Cause Gas? http://ibdcrohns.about.com/od/

otherdigestivediseases/f/beans.htm. 82

[3] Allrecipes.com, Moussaka Classic. http://allrecipes.com/recipe/moussaka/. 38

[4] , Pancakes. http://allrecipes.com/recipe/good-old-fashioned-pancakes/. 27

[5] , Quiche. http://allrecipes.com/recipe/basic-quiche-by-shelly. 27

[6] , Sweet Potato Casserole. http://allrecipes.com/recipe/yummy-sweet-potato-casserole/.69

[7] , Vegetarian Refried Beans. http://allrecipes.com/recipe/vegetarian-refried-beans/

detail.aspx. 70

[8] BBCGoodFood.com, Butternut Squash Soup with Chilli. http://www.bbcgoodfood.com/recipes/12808/butternut-squash-soup-with-chilli-and-crme-frache. 12

[9] , Chilli Con Carne. http://www.bbcgoodfood.com/recipes/3444/saras-chilli-con-carne.51

[10] M. Brown, Musings of Morgan. Extreme to the Max. 30, 33, 55, 60, 61, 65, 73

[11] Budgetbytes.com, Creamy Tomato & Spinach Pasta. http://www.budgetbytes.com/2013/07/

creamy-tomato-spinach-pasta/. 42

[12] , Taco Chicken Bowls. http://www.budgetbytes.com/2011/07/taco-chicken-bowls/. 52

[13] CDKitchen.com, Cream of Chervil Soup. http://www.cdkitchen.com/recipes/recs/293/

CreamofChervilSoup72303.shtml. 18

[14] Cooks.com, Banana Bread. http://www.cooks.com/rec/view/0,174,147184-253203,00.html.71

[15] Delish.com, Thai Chicken Coconut Soup. http://www.delish.com/recipefinder/

thai-chicken-coconut-soup-noodles-recipe-8152. 23

[16] Epicurious.com, Spinach Cannelloni. http://www.epicurious.com/recipes/food/views/

Spinach-and-Cheese-Cannelloni-107789. 48

84

REFERENCES

[17] Food.com, Margarita. http://www.foodnetwork.com/recipes/food-network-kitchens/

margarita-recipe/index.html. 81

[18] , Red Skin Dill Potato Salad. http://www.food.com/recipe/

red-skin-dill-potato-salad-163079. 65

[19] Foodnetwork.com, Lentil Soup. http://www.foodnetwork.com/recipes/alton-brown/

lentil-soup-recipe/index.html. 19

[20] FoodsTab.com, Apple Pie. http://www.foodstab.com/apple-pie/. 73

[21] E. Fotopoulou, Elocutionist Elena. Native of Naxos Greece, [email protected]. 38

[22] S. Grocery, Foods of Safeway. Package recipe. 22

[23] Joyofbaking.com, Baking Powder and Baking Soda. http://www.joyofbaking.com/bakingsoda.html. 82

[24] A. Martinelli, Amiable Amy. Wolverine Lover. 41

[25] M. Matlock, Masterful Mary. Korean Irish Blend. 72

[26] R. Matlock, Raucous Rose. Latin Twist. 9

[27] Mayoclinic.com, Potato, Apple and Brie Soup. http://www.mayoclinic.com/health/

healthy-recipes/NU00542. 21

[28] Myrecipes.com, Coconut–Almond Chocolate Chip Cookies. http://www.myrecipes.com/recipe/

almond-chocolate-chip-cookies-50400000126401/. 76

[29] Pickyourown.com, Pumpkin Pie. http://www.pickyourown.org/pumpkinpie.php. 80

[30] J. Price, The Simple Art of Eating Well Cookbook, The Countryman Press, 823A Ferry Road, P.O.Box 1010, Charlotte, VT 05445, 2010. ISBN 9780881509359. 8, 10, 11, 13, 14, 15, 17, 19, 22, 23, 24,26, 32, 34, 35, 36, 37, 39, 44, 45, 49, 56, 57, 58, 60, 62, 64, 67, 68, 69, 72, 74, 75, 77, 79

[31] N. Sheth, Ninja Nik. Indian Flavors. 31

[32] Simplyrecipes.com, Beer Can Chicken. http://www.simplyrecipes.com/recipes/beer_can_

chicken/. 29

[33] , Classic Baked Acorn Squash. http://www.simplyrecipes.com/recipes/classic_baked_

acorn_squash/. 59

[34] , Mushroom Risotto. http://www.simplyrecipes.com/recipes/mushroom_risotto/. 63

[35] Sofeminine.com, Pasta Carbonara. http://www.sofeminine.co.uk/guide/food/

f12687-pasta-carbonara.html. 47

[36] Stolenmomentscooking.com, Loaded Baked Potato Soup. http://stolenmomentscooking.com/

loaded-baked-potato-soup/. 20

[37] C. Sturm, Colin’s Cacophony. True Creativity. 6, 7, 31, 33, 40, 53, 54, 55, 64, 68, 81

[38] TattooedMartha.com, Mini Fruit Tarts. http://www.tattooedmartha.com/2013/01/27/

mini-fruit-tarts/. 78

85

REFERENCES

[39] Wikipedia.com, Gluten. http://en.wikipedia.org/wiki/Gluten. 83

[40] , Tomatoes. http://en.wikipedia.org/wiki/Tomatoes. 82

86

INDEX

Index

Apple Pie, 73

Banana Bread, 71Beef Stew, 9Beer Can Chicken, 28Black Bean and Salmon Tostadas, 36Black Bean Soup, 10Braised Green Beans & Summer Vegetables, 58Brazilian Chicken & Peanut Stew, 11Butternut Squash Soup with Chili, 12

Caprese Salad, 6Carrot Soup, 13Cheddar Cauliflower Soup, 14Chewy Oatmeal Raisin Cookies, 74Chicken & Spinach Soup with Fresh Pesto, 15Chicken Asparagus, 30Chicken Cacciatore, 50Chicken Curry, 31Chicken Fried Rice, 31Chicken Noodle Soup, 16Chicken Parmigiana, 40Chicken Pesto, 41Chicken Quesadillas, 53Chicken with Mushroom Cream Sauce, 32Chicken Wrap, 33Chicken–Apple Sausage, 26Chili Con Carne, 51Chocolate Chip Cookies, 75Classic Baked Acorn Squash, 59Classic Beef Chili, 17Coconut–Almond Chocolate Chip Cookies, 76Corn Cakes and Black Bean Salsa, 60Cream of Chervil Soup, 18Cream of Mushroom and Barley Soup, 19Creamy Mashed Potatoes, 60Creamy Tomato & Spinach Pasta, 41Cucumber Tomato Salad with Lime Dressing, 7

EatingWell’s Died-and-Went-to-Heaven Choco-late Cake, 77

Enchiladas, 54

Four Cheese Ravioli, 43Fried Chicken, 33

Fried Eggplant (Aubergine), 61

Gnocchi with Pancetta Sauce, 43Greek Salad, 7Guacamole, 54

Honey Oat Quick Bread, 72

Indian Mango Dal, 56Inside-Out Lasagna, 45

Lasagna, 45Lemon & Dill Sauteed Chicken, 34Lentil Soup, 19Loaded Baked Potato Soup, 20

Macaroni and Cheese, 62Margarita, 81Mini Fruit Tarts, 78Moussaka Classic, 38Mushroom Risotto, 63

Nachos, 55

Pancakes, 27Pasta Carbonara, 47Peanut Butter Cookies, 79Pistachio–Encrusted Salmon Steaks, 37Potato Soup, 22Potato Wedges, 64Potato, Apple and Brie Soup, 21Pumpkin Pie, 79

Quiche, 27Quick Chicken Cordon Bleu, 35

Ratatouille a la Casablancaise, 64Red Skin Dill Potato Salad, 65

Sausage and 15 Bean Soup, 22Sauteed Green Beans and Pine Nuts, 65Seasoned Rice, 68Sizes, 83Skillet Seared Tomatoes with Melted Gruyere, 68Slimmed–Down Scalloped Potatoes, 66Smoky Meatloaf, 39Soup Beans, 23Spinach and Ricotta Cannelloni, 47Strawberry, Avocado & Mango Salad, 8

87

INDEX

Substitutions, 83Sugar Snap Pea and Chicken Curry, 36Sushi, 38Sweet Potato Casserole, 69Sweet Tea, 81

Taco Chicken Bowls, 52Tacos, 55Temperature, 83Thai Chicken and Coconut Soup with Noodles, 23Tilapia Corn Chowder, 24

Tofu & Broccoli Stir-Fry, 57Tomato Sauce, 49Twice–Baked Goat Cheese Potatoes, 69

Vegetable Beef Soup, 25Vegetarian Re-fried Beans, 70Volume, 84

Weight, 84

Zucchini Bread, 72

88

INDEX – KEY WORDS

Index – Key Words

2.5

Indian Mango Dal, 56

Pancakes, 27

Tomato Sauce, 49

3.0

Beer Can Chicken, 28

Brazilian Chicken & Peanut Stew, 11

Carrot Soup, 13

Cheddar Cauliflower Soup, 14

Chicken Asparagus, 30

Chicken Curry, 31

Chicken Fried Rice, 31

Cream of Mushroom and Barley Soup, 19

Potato Soup, 22

Sushi, 38

3.5

Beef Stew, 9

Black Bean Soup, 10

Butternut Squash Soup with Chili, 12

Chicken & Spinach Soup with Fresh Pesto, 15

Chicken Noodle Soup, 16

Chicken Parmigiana, 40

Chicken Pesto, 41

Chicken Quesadillas, 53

Chicken with Mushroom Cream Sauce, 32

Cream of Chervil Soup, 18

Creamy Tomato & Spinach Pasta, 41

Cucumber Tomato Salad with Lime Dressing,7

Fried Chicken, 33

Gnocchi with Pancetta Sauce, 43

Greek Salad, 7

Lentil Soup, 19

Pasta Carbonara, 47

Potato, Apple and Brie Soup, 21

Sugar Snap Pea and Chicken Curry, 36

Thai Chicken and Coconut Soup with Noo-dles, 23

Tofu & Broccoli Stir-Fry, 57

Twice–Baked Goat Cheese Potatoes, 69

4.0

Black Bean and Salmon Tostadas, 36

Chicken Cacciatore, 50

Chicken Wrap, 33

Chicken–Apple Sausage, 26Enchiladas, 54Inside-Out Lasagna, 45Loaded Baked Potato Soup, 20Moussaka Classic, 38Nachos, 55Pumpkin Pie, 79Sausage and 15 Bean Soup, 22Spinach and Ricotta Cannelloni, 47Sweet Potato Casserole, 69Tacos, 55Tilapia Corn Chowder, 24

4.5Caprese Salad, 6Classic Beef Chili, 17Mini Fruit Tarts, 78Quiche, 27Skillet Seared Tomatoes with Melted

Gruyere, 68Smoky Meatloaf, 39Strawberry, Avocado & Mango Salad, 8Taco Chicken Bowls, 52

5.0Chili Con Carne, 51Four Cheese Ravioli, 43Guacamole, 54Lasagna, 45Lemon & Dill Sauteed Chicken, 34Pistachio–Encrusted Salmon Steaks, 37Quick Chicken Cordon Bleu, 35

AsianTofu & Broccoli Stir-Fry, 57

AvocadoChicken Quesadillas, 53Chili Con Carne, 51Guacamole, 54Nachos, 55Strawberry, Avocado & Mango Salad, 8

BaconPasta Carbonara, 47Quiche, 27

BeefBeef Stew, 9

89

INDEX – KEY WORDS

Chili Con Carne, 51Classic Beef Chili, 17Enchiladas, 54Lasagna, 45Moussaka Classic, 38Nachos, 55Smoky Meatloaf, 39Tacos, 55

CasseroleSweet Potato Casserole, 69

ChickenBeer Can Chicken, 28Brazilian Chicken & Peanut Stew, 11Chicken & Spinach Soup with Fresh Pesto, 15Chicken Asparagus, 30Chicken Cacciatore, 50Chicken Curry, 31Chicken Fried Rice, 31Chicken Parmigiana, 40Chicken Pesto, 41Chicken Quesadillas, 53Chicken with Mushroom Cream Sauce, 32Chicken Wrap, 33Chicken–Apple Sausage, 26Creamy Tomato & Spinach Pasta, 41Fried Chicken, 33Lemon & Dill Sauteed Chicken, 34Quick Chicken Cordon Bleu, 35Sugar Snap Pea and Chicken Curry, 36Taco Chicken Bowls, 52Thai Chicken and Coconut Soup with Noo-

dles, 23

GreekGreek Salad, 7Moussaka Classic, 38

IndianIndian Mango Dal, 56

ItalianCaprese Salad, 6Chicken Parmigiana, 40Chicken Pesto, 41Four Cheese Ravioli, 43Gnocchi with Pancetta Sauce, 43Inside-Out Lasagna, 45Lasagna, 45Pasta Carbonara, 47

Spinach and Ricotta Cannelloni, 47Tomato Sauce, 49

Less than 15 minutesCaprese Salad, 6Chicken Wrap, 33Cream of Chervil Soup, 18Cucumber Tomato Salad with Lime Dressing,

7Greek Salad, 7Tacos, 55

Less than 30 minutesBlack Bean Soup, 10Cheddar Cauliflower Soup, 14Chicken & Spinach Soup with Fresh Pesto, 15Chicken Asparagus, 30Chicken Fried Rice, 31Chicken Noodle Soup, 16Chicken Pesto, 41Chicken Quesadillas, 53Chicken with Mushroom Cream Sauce, 32Creamy Tomato & Spinach Pasta, 41Guacamole, 54Inside-Out Lasagna, 45Lemon & Dill Sauteed Chicken, 34Nachos, 55Pancakes, 27Pasta Carbonara, 47Pistachio–Encrusted Salmon Steaks, 37Quick Chicken Cordon Bleu, 35Strawberry, Avocado & Mango Salad, 8Sugar Snap Pea and Chicken Curry, 36Tilapia Corn Chowder, 24Tofu & Broccoli Stir-Fry, 57

MangoStrawberry, Avocado & Mango Salad, 8

MexicanChicken Quesadillas, 53Enchiladas, 54Guacamole, 54Nachos, 55Tacos, 55

PastaChicken Cacciatore, 50Chicken Parmigiana, 40Chicken Pesto, 41Four Cheese Ravioli, 43

90

INDEX – KEY WORDS

Inside-Out Lasagna, 45Lasagna, 45Pasta Carbonara, 47Spinach and Ricotta Cannelloni, 47

PotatoLoaded Baked Potato Soup, 20Potato Soup, 22Potato, Apple and Brie Soup, 21Twice–Baked Goat Cheese Potatoes, 69

SalmonBlack Bean and Salmon Tostadas, 36Pistachio–Encrusted Salmon Steaks, 37Sushi, 38

SausageSausage and 15 Bean Soup, 22

SpicyButternut Squash Soup with Chili, 12

ThaiThai Chicken and Coconut Soup with Noo-

dles, 23Thanksgiving

Pumpkin Pie, 79Sweet Potato Casserole, 69

TilapiaTilapia Corn Chowder, 24

TomatoBrazilian Chicken & Peanut Stew, 11Caprese Salad, 6Chicken Cacciatore, 50

Cucumber Tomato Salad with Lime Dressing,7

Greek Salad, 7

Quiche, 27

Skillet Seared Tomatoes with MeltedGruyere, 68

Tomato Sauce, 49

Vegetarian

Black Bean Soup, 10

Butternut Squash Soup with Chili, 12

Carrot Soup, 13

Cheddar Cauliflower Soup, 14

Cream of Chervil Soup, 18

Cream of Mushroom and Barley Soup, 19

Creamy Tomato & Spinach Pasta, 41

Four Cheese Ravioli, 43

Gnocchi with Pancetta Sauce, 43

Guacamole, 54

Indian Mango Dal, 56

Inside-Out Lasagna, 45

Lentil Soup, 19

Mini Fruit Tarts, 78

Pancakes, 27

Potato Soup, 22

Potato, Apple and Brie Soup, 21

Quiche, 27

Spinach and Ricotta Cannelloni, 47

Tofu & Broccoli Stir-Fry, 57

Twice–Baked Goat Cheese Potatoes, 69

91

Colin’s Recipescolinsturm.com/static/pdf/csturm_recipes_small.pdf · Therefore, every recipe in...

Documents

Transcript of Colin’s Recipescolinsturm.com/static/pdf/csturm_recipes_small.pdf · Therefore, every recipe in...