Recipes

Yield: ~3 cups Ingredients Heavy cream (1 cup) Sugar (1-1/2 cups) Unsweetened cocoa powder (1 cup) Butter (1/2 cup) Vanilla extract (2 tsp) Salt (1/4 tsp) Directions In a 2-quart saucepan, combine cream, cocoa, and sugar until smooth. Bring to a boil over medium heat, stirring occasionally. Stir in butter and continue to boil until mixture thickens (~5 minutes). Remove from heat and stir in vanilla and salt. Let cool for 5 minutes. Notes Cream can be replaced with half-and-half or whole milk. Refrigerate leftovers in an airtight container for up to 2 weeks. Reheat in microwave 30 seconds at a time.

Servings: 8 Ingredients Celery (3 ribs) Yellow onion (1) Green bell pepper (1) Garlic (2 cloves) Fresh parsley (1/4 bunch) Smoked sausage (1 lb) Boneless, skinless chicken thighs (2) Dried oregano (1 tsp) Dried thyme (1 tsp) Smoked paprika (1/2 tsp) Cayenne (1/2 tsp) Black pepper (1 tsp) Diced tomatoes (28 oz) Chicken broth (2 cups) Uncooked long grain white rice (2 cups) Green onions (3) Directions Finely dice celery, onion, and bell pepper. Mince garlic. Chop parsley. Slice sausage into rounds. Add celery, onion, bell pepper, garlic, parsley, sausage, chicken thighs, oregano, thyme, paprika, cayenne, pepper, diced tomatoes, and chicken broth to slow cooker and stir. Cook on high for 4 hours. Remove chicken thighs, quickly replacing lid of slow cooker. Shred chicken thighs. Stir chicken thighs and rice into slow cooker. Cook on high for 30 minutes. Turn off slow cooker and fluff rice. Slice green onions. Serve garnished with green onions, or stir green onions in before serving.

Servings: 12 bars Ingredients Graham cracker crumbs (1-1/2 cups) Butter (1/2 cup) Sweetened condensed milk (14 oz) Topping mix (4-6 cups, see notes) Directions Preheat oven to 350°F. Melt butter and mix with Graham cracker crumbs. Press crumb mixture into the bottom of a 13x9" baking pan. Pour condensed milk evenly over crumb mixture. Pour topping mix evenly over condensed milk and press in with a fork. Bake for 25 minutes. Loosen from sides of pan while still warm, then cool on a wire rack. Cut into bars and serve or freeze. Notes The topping mix is any mix of dry ingredients. Here’s one idea to get you started: Semi-sweet chocolate chips (1 cup) Peanut butter chips (1/2 cup) White chocolate chips (1/2 cup) Chopped pecans (1 cup) Heath bar pieces (1 cup) Sweetened coconut flakes (1-1/2 cups)

Servings: 8 Ingredients Cooked basmati rice (2 cups) Whole milk (2 cups) Heavy cream (1 cup) Coconut milk (13.5 oz) White sugar (1/2 cup) Cardamom (1/2 teaspoon ground, about 3 pods) Golden raisins (2/3 cup, optional) Slivered almonds (2/3 cup, optional) Rose water (1/2 teaspoon, optional) Directions Cook rice and milk in a medium saucepan over medium heat until the mixture begins to boil, stirring frequently. Decrease heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase heat to medium and stir in cream, coconut milk, sugar, and cardamom. Cook until the mixture begins to thicken, stirring frequently. Stir in raisins, almonds, and rose water. Serve chilled. Notes For a thicker pudding, add 1/2 cup of coconut flakes in step 5. This recipe can be made vegan by using coconut milk and cream in place of dairy.

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 Best served with naan.

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.

Servings: 12 slices Ingredients Cake: Butter, softened to room temperature (1 cup / 2 sticks) Granulated sugar (2 cups) Lemon zest (2 tablespoons) Large eggs (4) Salt (3/4 teaspoon) Baking powder (2 teaspoons) All-purpose flour (2 3/4 cups) Cornstarch (3 tablespoons) Milk, whole or 2% (1/2 cup) Fresh lemon juice (1/4 cup) Sour cream (1/4 cup) Vanilla extract (1 teaspoon) Lemon Icing: Powdered sugar (1 1/2 cups) Fresh lemon juice (2-3 tablespoons) Lemon zest (1 teaspoon) Directions Cake: ...

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 Dry 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.