Chinese Eggplant

Ingredients:

• 2 medium Chinese eggplants or 1 large one
• 1.5 Tbsp starch, potato or corn
• 1 Tbsp soy sauce
• 1 Tbsp water
• 2 tsp sugar
• 1 tsp starch, potato or corn
• ½ tsp ground ginger
• 2.5 Tbsp vegetable oil
• 1 Tbsp minced garlic

Preparations;

1. Prep the eggplant. Cut into disks ¼ inch thick. Lay out on paper towels and sprinkle with salt. Flip and salt the opposite side. Let sit for 45-60 and pat dry
2. Combine soy sauce, water, sugar, 1 tsp starch, and ginger in a small bowl. Whisk to combine.
3. Once the eggplant is prepped, move to a large bowl. Toss with 1.5 Tbsp starch, 0.5 Tbsp at a time, tossing in between so the eggplant is evenly coated.
4. Add 2 Tbsp vegetable oil to a big skillet or wok and heat over medium-high heat. Add the eggplant in a single layer. Cook, tossing roughly every five minutes, until browned and soft. Transfer to a plate.
5. Add the remaining oil to the hot pan and add the garlic. Stir quickly as it will cook fast.
6. Add the eggplant back to the pan. Rewhisk the sauce to recombine the ingredients and pour over the eggplant, stirring quickly. The sauce will cook fast. Once the eggplant is coated and the sauce has thickened, remove from heat.

Berry Tiramisu

Ingredients:

• 20 to 30 store-bought ladyfingers
• 1 cup heavy cream
• 1/4 cup milk
• 1 cup granulated sugar, divided
• 3/4 cup ricotta cheese
• 4 oz cream cheese, softened
• Zest of one lemon
• Pinch of cinnamon
• 1.5 tsp vanilla extract
• 3/4 cup seedless berry jam or jelly
• 1 cup sliced strawberries
• 3 cups other mixed berries (raspberries, blackberries, blueberries, etc)
• Juice of one lemon

Preparations:

1. In a medium bowl, toss the strawberries, raspberries and blackberries with the lemon juice to combine. Add 1/4 cup sugar and mix well.
2. Arrange the ladyfingers in an even, single layer in the base of a 9-by-13-inch pan. Save remaining ladyfingers. 
3. In the bowl of an electric mixer fitted with the whipping attachment, whip the cream and milk with 3/4 cup sugar until the mixture forms soft peaks. Add the ricotta, cream cheese, lemon zest, cinnamon, and vanilla extract and whip until medium peaks form.
4. Pour half of the cream mixture over the ladyfinger layer and spread even with a spatula. 
5. Microwave the jam in 30 second increments until it is soft and spreadable. Then, spread the jam on top of the cream in an even layer.
6. Arrange the remaining ladyfingers on top of the jam in an even layer. Top with the remaining cream mixture.
7. Pour the berry mixture in an even layer on top of the cream. Chill at least one hour to soften the ladyfingers before serving.

Enchilada Orzo Pasta

Ingredients:

• 1 (14.5oz) can fire roasted diced tomatoes
• 1 (10oz) can enchilada sauce
• 1 (4.5oz) can chopped green chiles, drained
• 1 cup vegetable broth
• 1/2 water, or more, as needed
• 1 cup corn kernels
• 1 cup canned black beans, drained and rinsed
• Salt and black pepper to taste
• 4 ounces cream cheese, cubed
• 16oz uncooked orzo pasta

Preparations:

1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, water, corn and black beans into a slow cooker. Season with salt and pepper. Stir until well combined. Top with cream cheese.
2. Cover and cook on high heat for 1-2 hours.
3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more water as needed until the desired consistency is reached.
4. Serve immediately.

Japanese Curry

Ingredients:

• 1 onion, sliced into 1/2 inch wide pieces
• 3 russet potatoes, cut into bite-size cubes
• 2 carrots, cut into bite-size pieces
• 1 Tbsp sesame oil
• 1/2 packet of curry (like this one)
• 28oz water
• Serve with rice and/or pan-fried tofu

Preparations:

1. Add 1 tablespoon of oil into a pot and heat over medium high heat. Add onion and sauté for a few minutes or until onion becomes translucent and edges start getting slightly burnt.
2. Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of vegetables starts getting cooked.
3. Add water and turn the heat up to bring to a boil. Then, reduce the heat to low to medium and simmer for about 7 minutes or until the vegetables are nearly cooked through.
4. Break the curry cube into smaller pieces and add them into the pot. Stir in gently over low heat.
5. Place the lid on and cook over low heat for about 10 minutes or until the curry is completely dissolved. Stir occasionally. If too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
6. Serve over rice with tofu.

Brioche Bread-Maker Bread

Ingredients

• 3 large eggs
• 1⁄2 cup margarine
• 1⁄3 cup milk (70 to 80F)
• 3 Tbsp water (70 to 80F)
• 3⁄4 tsp salt
• 3 cups bread flour
• 2 Tbsp sugar
• 1 packet yeast

Preparations:

1. Measure all ingredients into bread machine pan in the order suggested by machine.
2. Process on the white bread cycle; use light crust color setting.

Egg Roll Soup

Ingredients:

• 1 pound fake sausage
• 2 Tbsp sesame oil (or olive oil)
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1/2 small green cabbage, chopped into bite-sized pieces
• 6 cups vegetable broth
• 1 cup water
• 2 tsp ground ginger
• 1 tsp toasted sesame oil
  optional toppings: toasted sesame seeds, thinly-sliced green onions, wonton strips, sriracha

Preparations:

1. Heat one tablespoon of sesame oil in a large stockpot over medium heat. Add sausage and cook over for 5-6 minutes, stirring and breaking it up occasionally, until it is lightly browned.  Transfer the sausage to a separate bowl and set aside.
2. Add the remaining sesame oil and onion, and stir to combine.  Saute for 5 minutes, until translucent.  Add the carrots and garlic, and saute for 2 more minutes, stirring occasionally.  Add the cabbage, stock, water, ginger, and cooked sausage. Stir to combine.
3. Increase heat to high and cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and let sit for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the toasted sesame oil until combined. 
4. Serve immediately, garnished with your desired toppings.

Roasted Cherry Tomatoes 2

Ingredients:

• Two pints cherry tomatoes, roughly 32 ounces
• 3 cloves garlic, diced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tsp dried thyme
• 2 teaspoons packed light-brown sugar
• 1 teaspoon coarse salt

Preparations:

1. Preheat oven to 325 degrees. 
2. Dump tomatoes and garlic in a nonreactive 9-by-9 inch baking dish. 
3. Whisk together oil, vinegar, thyme, brown sugar, and salt in a measuring cup. 
4. Drizzle over tomato mixture. Stir gently to coat.
5. Bake until tomatoes are softened and caramelized, about 1 hour.

Dutch Baby with Lemon Curd and Berries

Ingredients:

• 3 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1 Tbsp sugar
• 1 tsp vanilla extract
• 1 Tbsp lemon juice
• Pinch of kosher salt
• 4 Tbsp butter
• 1/4 cup lemon curd or jam
• 1 pint of berries, your choice

Preparations:

1. Preheat oven to 425 F.
2. Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
3. Place butter in a 8 or 9 inch cast-iron skillet and place in the oven until butter has melted. Pour the batter into each pan, return it to oven and bake for 15-20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
4. Remove from oven and allow to cool for several minutes. Spread with the lemon curd and top with berries.

Slow Cooker Corn on the Cob

Ingredients:

• 6 ears of corn
• Butter
• Salt
• Pepper

Preparations:

1. Lay an ear of corn on a piece of foil. Butter the corn, sprinkle with salt and pepper, and wrap the corn up in the foil.
2. Lay corn in layers in the slow cooker.
3. Cook on High for 2 hours or Low for 4 hours.

Freezer Garlic Bread

Ingredients:

• 1 stick (8 Tbsp) butter
• 2 Tbsp olive oil, preferably roasted garlic oil (see here for recipe)
• 4 cloves garlic, minced, preferably roasted
• 1/4 tsp salt
• 1 Tbsp dried parsley
• 1 loaf French Bread

Preparations:

1. Allow the butter to come to room temperature. Combine it in a small bowl with the garlic, olive oil, salt, and dried parsley. Mix the ingredients together until they form a smooth paste.
2. Cut the bread loaf into one-inch slices. Scoop 1/2 Tbsp of the butter mixture onto each slice, then spread it over the surface with a knife.
3. Arrange the slices on a baking sheet and then place them in the freezer to allow the butter to firm up. Once firm, stack the slices two at a time and place in quart sized freezer bags. Store in the freezer up to three months.
4. To cook the frozen slices of garlic bread, preheat the oven to 400 degrees. Once the oven is heated, take as many slices out of the freezer as you'd like, carefully separate the stacked slices, and place them on a baking sheet. Bake for 10-12 minutes, or until the edges are golden brown.
    

Slow Cooker Baked Potatoes

Ingredients:

• 6 large potatoes
• salt
• olive oil

Preparations:

1. Wash the potatoes well. Dry them off with a clean cloth or paper towel.
2. You’ll want to prick holes in the potato skins to allow the steam to escape as they cook. Take a fork and stab them each several times all over.
3. Take a little bit of olive oil and rub it all over the potato skins, then sprinkle on some salt. This helps give the skins a really great texture.
4. Wrap each potato in a piece of foil. Nestle the potatoes down into the slow cooker, place the lid on top, and then cook on high for 4-5 hours or on low for 8-10.
5. Slice the potato down the middle and then push each end in towards the center to make it pop open. Now it’s ready for any toppings.

Simple Curry

Ingredients:

• 2 Tbsp salt, for water
• 2 pounds potatoes, cut to 1-inch cubes
• 1 Tbsp vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tsp cumin
• 1/2 tsp cayenne
• 4 tsp curry powder
• 1 tsp salt
• 1 tsp black pepper
• 1 inch piece of ginger, minced
• 1 14 oz can diced tomatoes
• 1 15 oz can chickpeas, drained
• 1 15 oz can peas, drained
• 1 14 oz can coconut milk

Preparations:

1. Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until tender, roughly12 minutes. Once cooked, drain the potatoes and set them aside.
2. Return the pot to the stove and add oil. Add onion and garlic and saute over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
4. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

Honeycomb Toffee

Ingredients:

• 2 cups sugar
• 1/2 cup light corn syrup
• 1/3 cup water
• 1 Tbsp baking soda

Preparations:

1. Line a 9 inch baking dish with parchment paper and grease thoroughly.
2. In a large saucepan (this will more than triple in size) over medium/high heat, combine sugar, corn syrup, and water. Stir briefly to incorporate then leave to boil. 
3. Insert candy thermometer and continue to heat, without stirring, until the mixture reaches 300F. 
4.  Working quickly, remove from heat and add the baking soda. The mixture will begin to expand. Quickly whisk, no more than 5 seconds, to prevent deflating the toffee. Pour it into the prepared pan and leave to set for several hours.
5. Once the toffee has cooled and set, remove the paper from the toffee and transfer to a larger baking dish. Using a blunt object, shatter the toffee into bite size pieces.
6. In a double boiler , melt the dark chocolate.  Dip the toffee pieces in chocolate and place on a lined baking tray. Place in the refrigerator to cool and harden.

Southwestern Pasta

Ingredients:

• 13.5 oz. of rotini (or any pasta you like)
• 2 cups frozen corn kernels
• 1 medium green bell pepper cut into thin strips
• 1/2 medium red onion, sliced
• 1 15 oz. can Rotel canned tomatoes and chilies (or just diced tomatoes) 
• 1/4 cup taco seasoning (roughly one standard packet)
• 2 tsp extra virgin olive oil
• 4 cups vegetable broth
• 1 15 oz. can black beans, drained and rinsed
• 1 Tbsp lime juice
• 1/4 cup shredded cheese, plus more for topping (Optional)

Preparations:

1. Add all but the last three ingredients (beans, lime, and cheese) to a large pot. Stir, cover, and bring to a rolling boil.
3. Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should still be some liquid in the bottom of the pot when the pasta is cooked.
4. Remove from heat. Stir in the black beans, lime juice, and cheese. Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.

Chili Mac and Cheese

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 Tbsp flour
• 1/2 Tbsp ground red pepper or cayenne
• 1/2 Tbsp crushed red pepper flakes
• 15 oz can diced tomatoes
• 2 8 oz cans tomato sauce
• 15 oz can black beans
• 15 oz can pinto beans
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 2 cups uncooked macaroni noodles
• 1.5 cups shredded cheese

Preparations:

1. Saute the onion and garlic with olive oil in the bottom of a large soup pot over medium heat for 5-8 minutes, or until the onions are soft and transparent.
2. Add the flour and peppers to the onions and garlic. Continue to stir for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
3. Drain and rinse the beans. Add the diced tomatoes, tomato sauce, all the beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot. Turn up the heat to medium high.
4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
5. When the pot reaches a boil, turn the heat down so it continues to gently simmer. Let the pot gently simmer for 10-12 minutes, or until the pasta is tender and the liquid is thick and saucy.
6. Once the pasta is tender, add the shredded cheddar and stir it in until melted.

Roasted Garlic Oil

Ingredients:

• Two heads of garlic, cloves separated and peeled
• Up to 1 cup olive oil

Preparations:

1. Place the garlic cloves in a small saucepan. Cover the cloves with olive oil until they all are completely submerged. No need to use more than the amount required to cover the cloves.
2. Over medium heat, bring the oil to a simmer. Stirring frequently, let the oil simmer for 20-30 minutes. The garlic is done when the cloves are golden brown, but don't let them burn. 
3. Remove from heat. When the oil and garlic cools, pour into a mason jar and store in the refrigerator. 

Cinnamon Bun Popcorn

Ingredients:

• 12 C popped popcorn (about 2 bags of microwave popcorn)
• 1 cup pecan halves
• 1 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/4 cup light corn syrup
• 1/2 cup butter
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 4 oz almond bark

Preparations:

1. Preheat oven to 250 degrees
2. Place popcorn in a large bowl, a bigger bowl than you think you need. Top with pecans and do not stir. Let the pecans sit on top of the popcorn. Set aside.
3. Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 90 seconds. Remove, stir, and then microwave for 90 seconds more. If you microwave it too much your popcorn will turn out really hard.
4. Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. 
5. Drizzle half of the caramel mixture over popcorn and pecans and stir well. Repeat with the other half of the caramel. Stir more than you think you need to.
6. Spread popcorn mixture onto a foil-lined rimmed pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
7. Remove from oven and stir. Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Pizza Hummus

Ingredients:

• 6 cloves garlic, preferably roasted
• 1 (15 oz) can chickpeas – drained, but liquid from can reserved
• 3 Tbsp extra virgin olive oil
• 6 basil leaves
• 1/2 cup mozzarella cheese, shredded
• 1/4 Cup grated Parmesan
• 1/4 Cup Ricotta Cheese
• 2 tsp tomato paste
• 1/2 tsp onion Powder
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp crushed red pepper flakes
• 3/4 tsp Kosher salt
• 1/4 tsp pepper

Preparations:

1. Pulse the garlic in the food processor until roughly chopped, about 5 pulses.
2. Add in all the remaining ingredients, except the olive oil and reserved bean liquid. Process until combined and almost smooth in consistency, about 1 minute. stop to scrape down the sides of the bowl if necessary.
3. With the food processor running, slowly pour in the olive oil through the opening at the top of the processor and process until smooth. Add in the reserved bean liquid, 1-2 tablespoons at time. Process until desired consistency and thinness is achieved.

Skillet Brownie

Ingredients:

• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• pinch of salt
• 6 tablespoons unsalted butter, melted
• 1 large egg
• 1/4 cup all-purpose flour
• 1/4 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Preparations:

1. Preheat the oven to 325 degrees F and coat a 6-inch cast iron skillet with non-stick spray.
2. Place the sugar, cocoa, and salt in a small mixing bowl and whisk to combine.
3. Stir in the melted butter, followed by the egg.  Once the egg has been fully incorporated, stir in the flour and vanilla extract.  Fold in the chocolate chips and transfer the batter to the prepared skillet.
4. Bake for 28-33 minutes, or until the edges are set. The center toothpick test may not come out clean, but it will continue to cook when removed from the oven.  Cool for 20 minutes, top with ice cream and enjoy!

Potato Wedges

Ingredients:

• 4 large russet potatoes, rinsed
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 3/4 tsp paprika
• 1/2 tsp black pepper
• 1 tsp fresh rosemary, finely chopped

Preparations:

1. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4 wedges.
2. Place potatoes in a very large bowl of water with about 2 cups of ice cubes. Let them stand for 30 min. then pat dry with paper towels.
3. While the wedges soak, in a small bowl, mix the rosemary into the olive oil and set aside.
4. Remove the wedges from the ice water, pat dry, and place them in a large ziploc bag.
5. In another small bowl, combine the salt, garlic powder, paprika, and black pepper. Stir, then pour over the wedges. Close the bag and shake until evenly distributed.
6. Next, add the olive oil mixture to the bag and toss until potatoes are coated.
7. Line two baking sheets with parchment paper. Place potatoes on the lined sheets and bake at 450˚F for 30-35 min, flipping midway through, until the potatoes are browned and crispy.