Recipes

Servings: 6 Ingredients Olive oil (2 tbsp) Beef chuck, cut into 2" chunks (2.5 lbs) Salt (¾ tsp) Black pepper (¾ tsp) Garlic, minced (3 cloves) Onions, chopped (2) Bacon, diced (6 oz) All-purpose flour (3 tbsp) Guinness beer (14.9 oz / 440 ml) Tomato paste (4 tbsp) Beef stock (3 cups) Carrots, chopped (3) Celery stalks, chopped (2 large) Bay leaves (2) Thyme sprigs (3, or 1 tsp dried) Directions Pat beef dry and sprinkle with salt and pepper. Heat oil in a heavy pot over high heat. Brown beef in batches and remove to a plate. Lower heat to medium. Add more oil if needed. Cook garlic and onion for 3 minutes until softening. Add bacon. Cook until bacon browns. Stir in carrot and celery. Add flour and stir for 1 minute to cook off. Add Guinness, beef stock, and tomato paste. Mix well. Add bay leaves and thyme. Return beef to pot including juices. Liquid should just cover the meat. Cover and simmer gently for 2 hours until beef is tender. Remove lid and simmer 30-45 minutes more until beef falls apart and sauce thickens. Remove bay leaves and thyme sprigs. Adjust seasoning. Notes Serve with creamy mashed potatoes Pancetta or speck can be used in place of bacon Adapted from RecipeTin Eats

Yield: 1 serving Ingredients Milk or non-dairy alternative (1 cup) Frozen fruit (1 cup) Cottage cheese (1/2 cup) Directions Blend all ingredients until smooth. Notes This recipe is very flexible. It can be made with fresh fruit instead of frozen, and other flavors can be added in (e.g. 1 tbsp honey, a dash of vanilla, 2 tbsp peanut butter).

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: ...