Recipes

Ingredients Sauce Ingredients 1½ cups heavy cream 1¼ cup chicken broth ½ chicken bouillon cube 2 teaspoons honey 1 teaspoon hot sauce 1 teaspoon Dijon mustard ¾ teaspoons onion powder ¾ teaspoons dried parsley ¾ teaspoons dried oregano ¾ teaspoons dried basil Other Ingredients 1 pound ziti 1 pound boneless skinless chicken breast Salt and pepper, to taste ½ cup dry white wine 3 tablespoons butter 4 cloves garlic, minced 2 tablespoons tomato paste 2 tablespoons flour ⅓ cup oil-packed sun-dried tomatoes, roughly chopped, reserving oil ¾ cup parmesan cheese, freshly grated ¼ cup cream cheese, softened 2 cups packed spinach Instructions Combine the sauce ingredients in a large measuring cup with a spout and set aside. Pat chicken dry. Cut into bite-size pieces and season with salt and pepper. Heat reserved oil from sundried tomatoes (1-2 tbsp) in a large skillet over medium-high heat. Add the chicken and sauté until golden on all sides, 5 to 7 minutes. Remove and set aside. Set salted water to boil for pasta. Reduce heat to medium. Add the wine and use a spatula to “clean” the bottom and sides of the skillet. Simmer until liquid is reduced by half, 3 to 4 minutes. Add the butter and the garlic and stir for 1 minute. Add the tomato paste and the flour and stir for 2 minutes. Add the sauce mixture (from step 2) in small splashes, stirring continuously. Stir in the sundried tomatoes. Bring to a boil, then reduce heat to low. Stir in the cream cheese and let it heat through and melt. Simmer sauce partially covered while cooking pasta al dente according to package instructions. Drain once cooked. Gradually sprinkle the Parmesan cheese into the sauce. Add the spinach and allow it to heat through for 1 minute. Add the chicken along with any juices from the plate. Taste sauce, then add salt and pepper as needed. Gradually mix the pasta into the sauce. ...

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: ...

Yield: 6-8 servings Ingredients: Carrots (1 lb) White onion (1) Russet potatoes (2) Parsnip (1) Ground meat (2 lbs) Eggs (3) Breadcrumbs (2/3 cup) Yellow mustard (2 tbsp) Worcestershire sauce (1 tbsp) Ketchup Salt Black pepper Directions: Peel and coarsely dice carrots, onion, potatoes, and parsnip. Add carrots, onion, potatoes, and parsnip to slow cooker and sprinkle with salt and pepper. In a large bowl, squish together meat, eggs, breadcrumbs, mustard, Worcestershire sauce, 1/4 cup ketchup, 1 tsp salt, and 1/4 tsp pepper. Form mixture into a loaf and tap to remove air bubbles. Place loaf in slow cooker and spread ketchup over top. Cook on low for 6 hours. Notes: ...

Yield: 12 servings (with 2 lbs pasta) Ingredients: Olive oil (1 tbsp) Ground beef and/or pork (2 lbs) Yellow onions (2) Diced tomatoes (56 oz) Tomato paste (12 oz) Tomato sauce (16 oz) Bay leaves (2) Garlic (5 cloves) Dried oregano (1 tbsp) Salt (1-1/2 tsp) Dried basil (1 tbsp) Brown sugar (3 tbsp) Dried thyme (1 tsp) Parmesan rinds (2 1" pieces, optional) Red wine (1/2 cup, optional) Directions: ...

Servings: 4 Ingredients: Niter kibbeh (4 tbsp) Yellow onion (1 large) Garlic (3 cloves) Roma tomato (1) Tomato paste (3 tbsp) Berbere (2 tbsp) Red lentils (1 cup) Chicken or vegetable broth (2-1/2 cups) Salt (1 tsp) Directions: Melt 3 tablespoons of the niter kibbeh in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown. Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning. Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft. Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes. Add salt to taste. Serve with injera.

Ingredients: Mole paste (2 tbsp) Hot water (5-6 tbsp)

Yield: 16 slices Ingredients: For cake: Nutella (1/2 cup) Chocolate cake mix (15.25 oz) Chocolate pudding mix (3.9 oz) Sour cream (1/2 cup) Vegetable oil (3/4 cup) Water (3/4 cup) White sugar (3/4 cup) Eggs (4) Vanilla extract (1 tsp) For frosting: Softened cream cheese (8 oz) Powdered sugar (2 cups) Nutella (1/4 cup) For garnish: Hazelnuts (1/4 cup) Directions: Place an oven rack in the lower third of the oven and preheat oven to 350°F. Grease a Bundt pan. In a large bowl, mix all cake ingredients with an electric mixer on high for 3 minutes. Pour mixture into greased Bundt pan. Bake until a toothpick comes out clean (~50 minutes). Let sit for 5 minutes, then invert onto a cooling rack. In a medium bowl, beat all frosting ingredients until creamy. Finely chop hazelnuts. Once cake has cooled, spread frosting over cake and sprinkle with hazelnuts.

Yield: ~1 qt Ingredients: Nutella (2/3 cup) Sugar (1/2 cup) Whole milk (1 cup) Vanilla extract (1/2 tsp) Salt (2 pinches) Heavy cream (1-2/3 cups) Directions: Freeze freezer bowl for at least 24 hours. Blend Nutella, sugar, milk, vanilla, and salt, then stir mixture into cream. 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.

Servings: 4 Ingredients: Olive oil (6 tablespoons) Panko bread crumbs (⅔ cup) Salt and black pepper Yellow onion (1 medium), minced Garlic cloves (4), minced Crushed red pepper (½ teaspoon) Tomato paste (⅓ cup) Cannellini beans (2 14-ounce cans), rinsed and drained Heavy cream (1 cup) Chopped jarred sun-dried tomatoes in oil (½ cup) Finely grated Pecorino or Parmesan (⅓ cup + ⅓ cup) Baby arugula (3 ounces) Finely grated lemon zest (2 teaspoons) Lemon juice (4 teaspoons, from 1 lemon) Toasted bread (optional), for serving Directions: ...

Servings: 20 Ingredients: Matzoh (4 sheets) Butter (3 sticks) White sugar (3/4 cup) Water (3 tbsp) Chocolate chips (1 heaping cup) Toasted pistachios (1/2 cup) Toasted coconut flakes (1/2 cup) Directions: Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper, leaving overhang on all sides. Arrange matzoh in a single layer on baking sheet, breaking as needed to cover entire surface. Boil butter, sugar, and water in a saucepan over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is golden-brown and syrupy. Pour mixture over matzoh and spread to coat evenly. Bake until toffee is bubbling and the shade of a brown paper bag (~11 minutes). Remove from oven and let cool 1 minute. Sprinkle chocolate chips evenly on top and let sit until melted (~5 minutes). Spread chocolate evenly over top and sprinkle with pistachios and coconut. Let cool, then break into pieces. Notes: ...