Recipes

Yield: 15 servings Ingredients: Wide egg noodles (12 oz) Eggs (6) Sour cream (16 oz) Cottage cheese (8 oz) Softened cream cheese (8 oz) Butter (4 tbsp) Salt (1/4 tsp) Sugar (1 cup) Golden raisins (1 cup) Topping of choice (e.g. cinnamon sugar, cornflakes) Cooking Spray Directions: Preheat oven to 350°F. Cover raisins in hot water and leave to soak. Bring a large pot of water to a boil. Boil noodles for 5 minutes, then drain and return to pot. Melt butter. Blend together eggs, sour cream, cottage cheese, cream cheese, sugar, butter, and salt. Drain raisins and mix egg mixture and raisins into noodles. Spray a 9x13" baking dish with cooking spray and pour in noodle mixture. Sprinkle with topping. Bake for 30 minutes, then turn and bake until center is set (~30 minutes more). Let rest for at least 15 minutes. Serve warm or cold. Notes: ...

Servings: 4-5 Ingredients: Ground lamb (1 lb) Red lentils (1 cup) Beef broth (2 cups) Crushed tomatoes (14.5 oz.) Olive oil (3 tbsp) Yellow onions (2) Garlic (3 cloves) Chili powder (1 tbsp) Paprika (1 tbsp) Crushed red pepper (1/2 tsp) Cayenne (1/2 tsp) Ground cumin (1 tbsp) Ground coriander (1/2 tsp) Dried oregano (1 tbsp) Salt (1 tbsp) Ground black pepper (1 tsp) Directions: Finely chop onions and garlic. In a medium pot, heat olive oil over medium heat. Add garlic and onions and sauté until onions are transparent, 2-3 minutes. Add chili powder, paprika, red pepper, cayenne, cumin, and coriander. Sauté 2 minutes more, stirring constantly. Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5-7 minutes. Stir in lentils, broth, tomatoes, oregano, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, (~45 minutes), adding some water to pot if lentils absorb all liquid before chili is done. Notes: ...

Yield: 12 bars Ingredients: Room temperature butter (1 cup) Flour (2 cups + 1/3 cup) Sugar (1/2 cup + 1-1/2 cups) Salt (1/4 tsp + 1/4 tsp) Eggs (4) Lemon juice (2/3 cup) Directions: Preheat oven to 350°F. Grease and flour a 9x13" pan. In a medium bowl, thoroughly blend butter, 2 cups flour, 1/2 cup sugar, and 1/4 tsp salt. Press mixture into bottom of pan. Bake until slightly golden (~20 minutes), then set aside to cool. In a clean bowl, whisk together 1/3 cup flour, 1-1/2 cups sugar, and 1/4 tsp salt. Whisk in eggs and lemon juice. Pour mixture into pan. Bake for 25 minutes.

Yield: 1 cup Ingredients: Lemon juice (1/2 cup) Sugar (1 cup) Butter (1 stick) Egg yolks (5) Salt (1/4 tsp) Directions: Incorporate all ingredients in food processor. Cook in a saucepan over low heat, stirring frequently, until temperature reaches 170°F. Strain into an airtight container. Cool to room temperature, then refrigerate.

Servings: 5 Ingredients: Brown lentils (1-1/2 cups) Parmesan rind (1 large) Bay leaves (4) Garlic (1 medium bulb) Beef broth (3-1/2 cups) Olive oil (1/4 cup) Carrots (3) Yellow onions (2) Fresh rosemary (1 sprig) Salt (1/2 tsp) Black pepper (1/2 tsp) Directions: Cut off top third of the garlic bulb and remove loose outer skins. Peel carrots. Dice carrots and onions. Add the lentils, Parmesan rind, bay leaves, garlic, broth, and 3 cups of water to a large pot. Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer. Meanwhile, heat the oil in a large skillet over medium heat. Sauté the carrots, onions, salt, and pepper for 20 minutes. Stir the sautéed vegetable mixture and rosemary into the pot and continue simmering for 20 minutes. Remove the bay leaves, rosemary, Parmesan rind, and garlic. Discard the bay leaves and rosemary. Eat or discard the Parmesan rind. Squeeze the cloves out of the garlic. Chop the cloves and stir them back into the pot. Serve with grated Parmesan and Balsamic vinegar.

Servings: 6 Ingredients Butter (1/4 cup) Leek (1) Potatoes (1 lb) Carrot (1 large) Fish or vegetable broth (5 cups) Salmon (1 lb) Heavy cream (1 cup) Fresh dill (1 cup) Lemon juice (1 lemon) Salt (to taste) Pepper (to taste) Directions Prep Discard dark green section of leek, then cut in half lengthwise and slice each half. Slice carrot and chop potatoes. Remove skin and bones from salmon, then cut into bite-size chunks. Finely chop dill. Cook Melt butter in a pot over medium heat. Saute leek until translucent, ~7 minutes. Add carrots, potatoes, and broth to pot. Bring to a boil, then boil uncovered for 10 minutes. Add salmon and cream to pot and cook for 6 more minutes. Remove from heat and add dill, lemon juice, salt, and pepper. Cover and let sit for 10 minutes.

Servings: 5 Ingredients: Rotini (1 lb) Unsalted butter (1/4 cup) All-purpose flour (1/4 cup) Whole milk (2 cups) Shredded cheddar cheese (2 cups) Directions: Cook rotini according to package directions. In a medium pot, melt butter over medium heat. When butter is melted, add flour. Stir until mixture is smooth and golden. Add milk and stir until mixture is smooth and bubbling. Add cheese and stir until cheese is melted and mixture is smooth. Stir rotini into mixture until evenly coated. Notes: This recipe is very flexible. Here are some modifications I’ve had success with. They can be used on their own or mixed and matched: ...

Yield: ~6 cups Ingredients: Mangoes (4) Lemon juice (2 tbsp) Sugar (1/4 cup + 1/2 cup) Heavy cream (1 cup) Whole milk (3/4 cup) Directions: Freeze freezer bowl for at least 24 hours. Puree mangoes, lemon juice, and 1/4 cup of sugar until smooth. In a large bowl, combine cream, milk, and 1/2 cup of sugar. Gently stir mango puree into cream mixture. Chill mixture in fridge for at least 1 hour. Churn in ice cream maker for 30 minutes. Transfer to an airtight container and freeze until firm.

Yield: 64 square inches Ingredients: Bacon (4 slices) Maple syrup (2-1/4 cups) Heavy cream (1 cup) Butter (3 tbsp) Directions: In a skillet over medium-high heat, cook bacon until crispy. Set bacon aside on a plate covered with paper towels to absorb grease. Line an 8x8" pan with parchment paper. Boil syrup in a saucepan over medium heat, then simmer for 5 minutes. Pour in heavy cream. Do not stir. Bring back to boil, then simmer until temperature reaches 236°F. Immediately remove from heat. Add butter. Do not stir. Let cool for 8 minutes. Meanwhile, crumble bacon. Add bacon and beat with an electric mixer on medium speed until mixture becomes lighter in color and is no longer shiny. Pour into 8x8" pan and spread evenly. Cool in fridge for 3 hours. Cut into squares of desired size. Notes: ...

Servings: 6 Ingredients: Russet potatoes (~2 lbs) Bacon (4 slices) Unsalted butter (4 tbsp) All-purpose flour (1/3 cup) Whole milk (4 cups) Shredded Monterey Jack cheese (4 oz) Sour cream (4 oz) Chopped chives or scallions (2 tbsp) Salt (1/2 tsp or to taste) Black pepper (1/2 tsp or to taste) Directions: Prick potatoes all over with a fork. Microwave potatoes on high until cooked through, turning once, 12 to 15 minutes total. Let potatoes cool slightly, then scoop out flesh and discard skins. Mash potatoes. Sauté bacon over medium heat until crisp, about 10 minutes. Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden. Slowly whisk in milk and continue whisking until thickened, 5 to 6 minutes. Add cheese, potatoes, salt, and pepper, then stir until cheese melts in. Whisk in sour cream. Serve garnished with crumbled bacon and chives or scallions. Notes: ...