Lickety-split Cajun Boiled Peanuts

Total Time: 24 hrs 5 mins Preparation Time: 5 mins Cook Time: 24 hrs

Ingredients

• Servings: 12
• 1 -2 lb peanuts (in their shells)
• water
• 2 -3 tablespoons salt
• 10 dashes red peppers
• 1 dash garlic
• 1 dash soy sauce

Recipe

• 1 in a crockpot, put about 2 quarts of water and add the peanuts (in their shells) such that the water just barely covers the peanuts.
• 2 add 2-3 tbs salt and 10 dashes of red pepper (more if you like spice) and a dash each (optional) of garlic and soy sauce.
• 3 let it all simmer for 24 hours, adding more water when the level gets lower, every so often.
• 4 the idea is to get the peanuts really soft inside the shells.
• 5 when ready, serve hot, with an empty bowl nearby for the empty shells.

Cucumber-yogurt Dip

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 1 1/2 cups greek yogurt or 1 1/2 cups yogurt cheese
• 3 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh chives
• 1 tablespoon lemon juice
• 1 -2 garlic clove, minced
• 1/2 teaspoon salt
• 2 cups chopped seedless cucumber
• salt
• cracked pepper
• 1 sprig fresh dill (to garnish)

Recipe

• 1 in a bowl stir together yogurt, dill, mint, chives, juice, garlic and salt.
• 2 let stand 15 minutes or refrigerate up to 12 hours.
• 3 before serving, stir in cucumber.
• 4 season with salt & pepper.
• 5 top with dill sprig.
• 6 serve with your favorite crackers, pita chips or veggies.
• 7 this yields about 24 two tablespoon servings.

Pumpkin Gratin Polenta With Spinach Mushrooms And Feta

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 medium butternut pumpkin or 1 large butternut pumpkin
• coarse polenta
• 3 cups water
• 1 1/2 cups vegetable stock
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 red onions
• salt, to taste
• 1 -2 tablespoon balsamic vinegar
• 1 lb mushroom
• 1 tablespoon butter or 1 tablespoon oil
• sea salt, to taste
• pepper, to taste
• 3 garlic cloves
• 28 ounces spinach
• 1 dash olive oil
• 10 ounces feta cheese, crumbled

Recipe

• 1 bake the butternut pumpkin. if you're doing this ahead of time, just cut it into a few pieces, scoop out the seeds, and place on a baking tray and bake at moderate heat for an hour or so until soft, then remove the flesh from the skin. if you're in a hurry, skin and seed the pumpkin then cut into smallish cubes. toss with a bit of olive oil, then bake at 350f for about 20-30 minutes until soft. puree it with a potato masher or implement of choice.
• 2 stir the polenta into the cold water in an ample pot, add the vegetable stock, and bring it to a simmer, stirring constantly. continue stirring until the polenta is thick and tender, about half an hour. remove from the heat, then stir in the pureed pumpkin and the butter, and add a little salt and pepper. remember that you will be layering it with salty feta, so use a light hand. pour the polenta onto a large baking sheet and smooth it into a 1/2 inch layer. allow it to stiffen (30 minutes or more), then cut into rectangles about 2x3 inches in size.
• 3 meanwhile, peel, halve and slice the red onions. warm the oil in a large non-stick pan over a low-moderate heat. add the onions and a dash of salt, and cover. cook for about 15 minutes, stirring now and then, then remove the lid and cook another 15 minutes or more. when the onions are very soft, add the balsamic vinegar to taste and cook another 5 minutes, then remove from the heat and set aside.
• 4 wipe and slice the mushrooms. heat the butter or oil and cook the mushrooms until they're a lovely dark brown. season with salt and pepper and set aside.
• 5 remove tough stems from the spinach and wash the leaves well, then chop roughly. in a large saucepan, heat a bit of oil and add the peeled and chopped garlic. saute for a minute or two, then add the spinach. put the lid on the pan, and cook for several minutes, turning the leaves with tongs every couple of minutes to stop them sticking. when the leaves are wilted and tender, remove them from the heat and tip them out into a large colander to drain any liquid.
• 6 in a bowl, mix together the spinach, mushrooms, onions and most of the crumbled feta. lightly oil a large gratin or lasagne dish. spoon a little of the vegetable mixture into one end of the dish, then start overlapping layers of the polenta slices with layers of the vegetable mixture, leaving some of the filling showing between layers of polenta. you'll have to judge how upright to layer the slices based on the size of your dish. once you have used up all the filling and polenta, sprinkle the remaining cheese over the top. bake at 350f for about 30 minutes. it should be bubbling hot, and the cheese on top will be golden brown in spots. let it sit for 5 minutes, then serve.

Sauteed Seitan With Mushrooms And Spinach

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 cups seitan, sliced into bite-sized pieces
• 1 small onion, sliced into thick half-moons
• 2 cups cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 teaspoon salt
• fresh ground black pepper
• 1/4 cup wine
• 1/4 cup vegetable broth
• 6 cups spinach

Recipe

• 1 preheat a large, lidded skillet over medium-high heat. saute the seitan for about 2 minutes. add the onions and saute for another 5 minutes, until softened.
• 2 add the mushrooms, garlic, thyme, basil, salt, and pepper, and saute for another 8 minutes. once the mushrooms are cooked and soft, add the wine and broth. add the spinach in batches and use tongs to incorporate them with everything else. cook for about 5 more minutes.
• 3 serve immediately with slices of lemon, if desired.

Sauteed Spinach And Fava Beans

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 (15 ounce) can fava beans, drained and rinsed
• 1/2 teaspoon salt
• bouquet garni (available in some markets or combine 3 sprigs parsley, 2 sprigs fresh rosemary, 1 sprig fresh thyme)
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 1 pinch cayenne
• 10 ounces prewashed ready-to-eat spinach
• salt
• 1/8 lemons (optional) or 1/8 lime wedge (optional)
• roasted red pepper (optional)
• 1/8 tomato, wedge (optional)
• 4 olives (optional)

Recipe

• 1 place beans in medium pot. add water to cover beans and bring to boil. add bouquet garni and cover, leaving lid slightly ajar.
• 2 simmer 30 minutes. drain beans and discard bouquet garni.
• 3 meanwhile, in large skillet, heat the olive oil over medium heat. add garlic and cook, stirring, until it turns golden, about 5 minutes (important - do not let garlic burn). remove garlic with slotted spoon and set aside.
• 4 add cayenne and then stir in spinach, cover and let cook about 1 minute, until wilted. season with salt.
• 5 mound spinach onto large serving plate, top with beans and sprinkle with browned garlic. add garnishes if desired.

Creamy Miso Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup water
• 1/2 cup olive oil
• 1/4 cup miso
• 2 tablespoons raw agave nectar
• 1 tablespoon soy sauce
• 2 garlic cloves

Recipe

• 1 in blender, combine all ingredients. use within 5 days.

Ohio Nachos

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 garlic cloves, mashed into a paste
• 1 1/2 cups heavy cream
• 3 ounces parmesan cheese, finely grated
• kosher salt & freshly ground black pepper, to taste
• 1 (13 ounce) bag kettle-style potato chips
• 4 ounces blue cheese, crumbled
• 1 tablespoon chives, chopped

Recipe

• 1 heat oven to 400 degrees f.
• 2 bring garlic and cream to a boil in a 2 qt saucepan over high heat. reduce heat to medium and cook, stirring, until sauce is thick, about 10 minutes.
• 3 stir in parmesan, and season with salt and pepper.
• 4 pile chips on an ovenproof plate, drizzle with sauce, and sprinkle with blue cheese. cook until cheese is slightly melted, 5-7 minutes; garnish with chives.

(sort Of) Spinach Quiche

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package baby spinach leaves
• 1 cup sliced baby portabella mushroom
• 1/2 cup finely chopped red onion
• 2 garlic cloves, crushed
• 1 cup mozzarella cheese
• 1 cup crumbled feta
• 1/2 cup shredded parmesan cheese
• 1 egg
• 1/3 cup milk or 1/3 cup cream
• 1 teaspoon dill
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 16 sheets , phillo dough thawed
• 1/2 cup butter or 1/2 cup margarine

Recipe

• 1 preheat oven to 375 degrees.
• 2 melt butter or margarine. use basting brush to spread butter on 8 sheets of phillo dough while layering in pie pan. trim overhanging edges.
• 3 combine spinach, mushrooms, red onion, garlic and cheeses and place inside phillo dough.
• 4 mix together the egg, milk, dill, salt and pepper. pour evenly over mixture in pan.
• 5 cover the filling with several more layers of buttered phillo and trim edges.
• 6 bake for 35-45 minutes, until a fork inserted comes out clean.
• 7 tips: if you want a fluffier quiche, you can use up to three eggs, but increase the milk or cream proportionately too. be sure to thaw out the phillo dough completely since it’s very fragile when frozen, but like i said before, you could put the filling straight into the pan and skip a crust altogether. if you want larger pieces of onions, be sure to sauté them first so they aren’t crunchy. also, feel free to experiment with different veggies and cheeses. just about anything works.

Small Batch Pickled Jalapenos

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 12 -15 large fresh jalapenos
• 1 cup water
• 1 cup vinegar
• 3 tablespoons sugar
• 1 tablespoon kosher salt
• 5 garlic cloves, coarsely chopped
• 1/4 cup slivered onion
• 1/4 cup chopped baby carrots
• 1 tablespoon olive oil

Recipe

• 1 remove stems from jalapenos and slice.
• 2 mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
• 3 pack into a clean, hot canning jar.
• 4 bring vinegar, water, sugar, and salt to a boil.
• 5 pour brine over jalapenos, making sure it covers.
• 6 refrigerate several weeks before using.

Rabbit Liver And Onions

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 6 rabbit, livers
• 2 -3 onions, chopped
• 2 -3 garlic cloves, minced
• 2 tablespoons butter
• 1 pinch thyme
• salt
• pepper

Recipe

• 1 slice livers in 1/2" slices.
• 2 melt butter on medium heat.
• 3 saute onions, garlic, thyme, salt and pepper about 5 minutes.
• 4 add the liver strips, lower to a simmer, cover, and cook about 6 minutes, stirring occasionally. .

Bergie's Crock Pot Pheasant

Total Time: 29 hrs Preparation Time: 24 hrs Cook Time: 5 hrs

Ingredients

• Servings: 2
• 1 -2 pheasant (one for every 2 people)
• 1/4 cup salt
• 1/3 cup light soy sauce
• 3 tablespoons worcestershire sauce
• 3 tablespoons dark brown sugar
• 2 tablespoons fresh pressed garlic
• 1/2 teaspoon liquid smoke (you can use more but it gets heavy)
• 3 tablespoons balsamic vinegar
• 1 tablespoon tabasco sauce
• pepper

Recipe

• 1 skin the pheasant and wash.
• 2 put pheasant in a large bowl with the salt and cover with cold water.
• 3 soak at least an hour.
• 4 then discard the brine solution.
• 5 cut pheasant into 4 pieces.
• 6 mix marinade ingredients in a large zip lock bag (big enought to hold the pheasant pieces).
• 7 put pheasant pieces into the zip lock bag and put into the fridge.
• 8 marinate for 24 hours.
• 9 turn the bag every time you open the fridge.
• 10 discard the marinade.
• 11 put a 1/2 cup of water in your crockpot with the pheasant pieces.
• 12 you may want to add a little more water while cooking if it goes dry (a nice touch is to use a dry wine instead of the water or mix wine and water 1/2 and 1/2).
• 13 cook on low for at least 5 hours.

Sauteed Mushrooms/vegetables

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 10 ounces portabella mushrooms
• 2 tablespoons butter
• 2 tablespoons balsamic vinegar
• 1 dash garlic powder
• 1 dash pepper
• 1 dash salt

Recipe

• 1 melt butter in pan.
• 2 add mushrooms or whatever vegetable you would like to sauté.
• 3 about halfway into cooking add balsamic vinegar, garlic powder, and pepper.
• 4 mix in a light sprinkle of salt when it is done cooking.

Sauteed Spinach

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 -2 tablespoon extra virgin olive oil
• 2 garlic cloves, sliced thick
• 5 ounces spinach, i used fresh, but frozen will work as well
• 1 pinch kosher salt

Recipe

• 1 heat medium skillet pan on medium heat.
• 2 heat extra virgin olive oil in skillet. twice around the pan should be enough.
• 3 add sliced garlic and let it sweat for about a two minutes, moving often so the garlic doesn't burn. garlic should be fragrant and soft.
• 4 add spinach. it may look like a lot, but it will reduce.
• 5 toss spinach with tongs to evenly cook.
• 6 add a pinch of salt towards the end, toss to combine.

Nasturtium Mayo

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup mayonnaise or 1 cup mayonnaise substitute, like nayonaise
• 1 teaspoon finely minced garlic
• 1 teaspoon grated lemon, rind of
• 2 teaspoons chopped nasturtium leaves

Recipe

• 1 combine all ingredients.
• 2 cover and chill until ready to use.
• 3 note: flavor will be best if allowed to combine for a few hours before serving.

Pesto

Ingredients

• 10 cloves garlic
• 12 leaves basil
• 3 ounces parmesan cheese, grated
• 1 cup olive oil
• 1 cup nuts

Recipe

• 1 smash the garlic, the basil and the nuts with a pestle in a mortar until everything is as little as possible. add the grated cheese, mix and add the oil.
• 2 pesto can be prepared and stored in an hermetic tin.
• 3 enjoy it! karina.

Nasturtium Mayonnaise

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 1 cup mayonnaise
• 1/4 teaspoon finely minced garlic
• 2 teaspoons coarsely chopped capers
• 1/3 teaspoon grated lemon peel
• 2 teaspoons chopped nasturtium leaves

Recipe

• 1 combine all ingredients. keep chilled until ready to use.

Sauteed Snow Peas

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 teaspoon soy sauce
• 2 garlic cloves, minced
• 1/4 teaspoon fresh grated gingerroot
• 1/4-1/2 teaspoon sugar
• 1 teaspoon olive oil
• 1/2 teaspoon sesame oil
• 1/2 cup chopped onion
• 1/2 teaspoon sesame seeds (optional)
• 3 cups fresh snow peas, washed

Recipe

• 1 in a small bowl, combine soy sauce, garlic, ginger and sugar; set aside.
• 2 heat olive oil and sesame oil in a large nonstick skillet over medium-high heat; add onion; cook, stirring frequently, for 1 minute. add snow peas and soy sauce mixture (and sesame seeds, if using them); cook, stirring frequently, for about 3 -4 minutes or until snow peas are crisp-tender.
• 3 serve.

Onion Chip Dip

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups sour cream
• 3/4 cup mayonnaise
• 2 tablespoons olive oil
• 1 1/2 cups onions (chopped)
• 1 pinch salt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder

Recipe

• 1 in skillet, saute onions in olive oil with a pinch of salt for approximately 20 minutes (or until browned thoroughly).
• 2 while onions cook, mix the sour cream and mayo to make a base.
• 3 when onions are done, mix into the base and add the seasonings.
• 4 chill for an hour or so.

French Onion Dip

Total Time: 31 mins Preparation Time: 10 mins Cook Time: 21 mins

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 1 teaspoon kosher salt
• 1 garlic clove, minced
• 2 teaspoons worcestershire sauce
• 1 1/4 cups sour cream
• 1/4 cup mayonnaise
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon fresh ground black pepper
• potato chips
• mixed vegetables, for dipping (crudites)

Recipe

• 1 in a fry pan over medium-high heat, melt the butter.
• 2 add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes.
• 3 add the garlic and cook for 1 minute.
• 4 remove the pan from the heat.
• 5 add the worcestershire sauce and stir to scrape up the browned bits from the pan bottom.
• 6 transfer the onion to a small bowl and let cool to room temperature.
• 7 in a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper.
• 8 stir in the onion.
• 9 cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week.
• 10 serve with potato chips and crudites for dipping.
• 11 makes about 2 cups.

Oh My!!! Spaghetti Sauce (low Fat)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can crushed tomatoes
• 1 (4 ounce) can mushrooms
• 2 teaspoons sweet basil
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 -1 1/2 teaspoon onion salt
• 3 garlic cloves, minced
• 1 teaspoon italian seasoning
• 2 teaspoons worcestershire sauce

Recipe

• 1 combine all in saucepan and bring to a boil.
• 2 reduce heat and simmer for 10-15 minutes.

Nat's All Purpose Dip Or Spread

Total Time: 1 min Preparation Time: 1 min

Ingredients

• 1/3 cup sour cream (or mayo)
• 1 tablespoon chili-garlic sauce

Recipe

• 1 mix the 2 ingredients together and let the flavors meld for at least 1/2 hour.

Chili-lime Cream Sauce (foamed)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup dry wine
• 1/4 cup fresh lime juice
• 1 tablespoon fresh ginger, chopped &, peeled
• 1 tablespoon shallot, minced
• 1/3 cup whipping cream
• 2 tablespoons chili-garlic sauce
• 6 tablespoons unsalted butter (room temperature cut into 1/2 -inch pieces)

Recipe

• 1 combine first 4 ingredients in heavy small saucepan.
• 2 boil over high heat until reduced by half, about 3 minutes.
• 3 add cream and boil until reduced by half, about 2 minutes.
• 4 reduce heat to low.
• 5 mix in chili-garlic sauce.
• 6 add butter, 1 piece at a time, whisking just until melted before adding next piece.

Sauteed Shrimp With Rosemary

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 4 sprigs fresh rosemary
• 2 garlic cloves, sliced
• 4 bay leaves, broken in half
• 1 1/2 lbs large shrimp
• 1/2 lemon, juice of
• salt
• fresh ground black pepper
• lemon wedge

Recipe

• 1 combine olive oil, rosemary, garlic, and bay leaves in a saute pan.
• 2 warm the ingredients over low heat for 2-3 minutes; let cool.
• 3 meanwhile, peel/devein shrimp; rinse shrimp under cold running water; drain and dry well; place shrimp in a shallow dish.
• 4 pour the contents of the saute pan over the shrimp; add in the lemon juice, salt, and pepper.
• 5 toss the shrimp so that it is coated with the marinade.
• 6 let the shrimp marinate for at least 1 hour but preferably for several hours, tossing the mixture from time to time.
• 7 if you marinate the shrimp for longer than 1 hour, refrigerate them and return to room temperature before cooking.
• 8 transfer shrimp/marinade to a large pan; cook over high heat until shrimp are just opaque.
• 9 lightly salt and serve with lemon juice.

Onion Garlic Goat Cheese Spread

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 13
• 4 ounces goat cheese
• 1/2 tablespoon butter
• 1 tablespoon whipped butter
• 4 tablespoons cream cheese
• 1/2 teaspoon minced garlic
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/2 teaspoon mrs. dash onion and herb seasoning

Recipe

• 1 let goat cheese, cream cheese and butter sit at room temperature to soften.
• 2 mix all ingredients and stir throughly.

Onion Garlic Dip

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 1/4 small onion, grated
• 4 garlic cloves, mashed and minced
• 1 tablespoon olive oil
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons of chopped parsley
• 1/4 teaspoon black pepper
• 1 dash salt

Recipe

• 1 cook onion and garlic on medium heat for 1 minute in olive oil in a saute pan. add onion and garlic mixture to large bowl and add mayo, sour cream, parsley, pepper, and salt. eat.

Sauteed Okra With Cashews

Total Time: 20 mins Preparation Time: 12 mins Cook Time: 8 mins

Ingredients

• Servings: 12
• 1/4 cup extra virgin olive oil
• 2 lbs small okra
• salt
• fresh ground pepper
• 6 garlic cloves, thinly sliced
• 1/2 cup salted roasted cashews, chopped
• 1 teaspoon finely grated lime zest, plus lime wedges, for serving

Recipe

• 1 in a large skillet, heat the oil until shimmering.
• 2 add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes.
• 3 add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes.
• 4 stir in the cashews and lime zest.
• 5 transfer the okra to a platter, garnish with the lime wedges and serve.

Sauteed Shrimp With Coconut Oil, Ginger And Coriander

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 1/2 tablespoons coconut oil
• 6 green onions, parts thinly sliced green parts sliced and reserved
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 1/2 teaspoon ground coriander
• 1 lb large shrimp, shelled
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon fresh ground black pepper
• lemon wedge, for serving

Recipe

• 1 heat coconut oil in a large skillet over medium heat; add onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds.
• 2 add coriander and cook an additional 30 seconds.
• 3 toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
• 4 stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper.
• 5 serve with lemon wedges.

Onion Dip From Scratch

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups diced onions
• 1/4 teaspoon kosher salt
• 1 1/2 cups sour cream
• 3/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon kosher salt
• wavy potato chips

Recipe

• 1 heat oil in a saute pan over medium heat.
• 2 add onions and 1/4 teaspoons salt.
• 3 cook the onions until they are caramelized, about 20 minute.
• 4 remove from heat and set aside to cool.
• 5 mix the rest of the ingredients and then stir in the cooled onions.
• 6 refrigerate and stir again before serving.
• 7 serve with potato chips for dipping.

Pesto Alla Genovese

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 bunch fresh basil, washed and thoroughly dried (80 medium sized leaves, about 1.5 ounces by weight)
• 2 garlic cloves, peeled
• 1 pinch salt
• 2 tablespoons pine nuts, toasted
• 3 tablespoons freshly grated parmigiano-reggiano cheese
• 3 tablespoons freshly grated pecorino cheese
• 1 cup extra virgin olive oil

Recipe

• 1 pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. once everything has been reduced to a paste, you can start pounding.
• 2 slowly add the cheeses, about a tablespoon at a time, continuing to pound.
• 3 once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
• 4 transfer any leftovers into a sealable jar, and float a thin layer of oil on top.

Low-fat Hot Artichoke And Spinach Dip

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (12 ounce) package lite silken firm tofu
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon onion powder
• 1 (15 1/2 ounce) can artichoke quarters in water, drained, rinsed and chopped
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated parmesan cheese (or grated veggie mozzarella cheese)
• paprika, for dusting

Recipe

• 1 preheat oven to 400°f.
• 2 puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth.
• 3 transfer to bowl.
• 4 stir in artichokes, spinach and cheese.
• 5 spoon into 8-inch glass pie dish or casserole.
• 6 bake for 20 minutes.
• 7 dust with paprika before serving.

Hummus, Hommous, Humous.....

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 240 g chickpeas (cooked,drained and rinsed)
• 1 teaspoon tahini paste
• 1 tablespoon olive oil
• 1 garlic clove
• 1/4 teaspoon cumin powder (optional)
• 1/4 teaspoon paprika (optional)
• 1/4 cup lemon juice
• salt

Recipe

• 1 put the tin of cooked chickpeas ( must be rinsed), garlic, spices, tahini, olive oil and lemon juice in a food processor.
• 2 add extra lemon juice and/or water to make the consistency that you like.
• 3 drizzle with olive oil and sprinkle with paprika to dress it up.

Ruth Reichl's Tapenade, Super Easy And Elegant!

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 cups pitted kalamata olives
• 3 garlic cloves
• 1 tablespoon small caper, drained
• 1 tablespoon lemon zest
• 1/3 cup extra virgin olive oil

Recipe

• 1 combine olives, garlic, capers and lemon zest in a food processor and blend until smooth paste forms, about 3 minutes.
• 2 with motor running, add olive oil in a steady stream and pulse until well combined.
• 3 hint: i use my cherry pitter to pit the olives.

Ginger/garlic Glazed Cornish Game Hens

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 cornish hens
• 1/2 cup ginger orange marmalade
• 4 garlic cloves, minced
• salt & pepper
• vegetable stuffing (for cornish hen)
• vegetable oil (for brushing the birds)
• 1 orange, sliced

Recipe

• 1 wash the hens and dry.
• 2 salt and pepper the hens.
• 3 stuff the birds with the vegetable dressing.
• 4 cover the birds loosely with foil and bake in 375°f oven for 45 minutes.
• 5 uncover and continue baking for 15 minutes.
• 6 mean while mix the marmalade and garlic in a small pot to melt the marmalade.
• 7 paint the birds with the glaze, decorate with the orange slices and continue baking for 15 minutes or until golden and the birds are done (watch you don't burn the birds).

Slow-cooker Vegetarian Chili

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 (12 ounce) bag morningstar farms meal starters grillers recipe crumbles
• 1 (15 ounce) can black beans (do not drain)
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (16 ounce) can vegetarian baked beans
• 1 (11 ounce) can tomato puree
• 1 (4 ounce) can diced green chilies
• 1 cup frozen corn
• 1 yellow sweet onion, chopped
• 2 garlic cloves, minced
• 4 teaspoons chili powder
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 1 tablespoon dried basil

Recipe

• 1 in the crock pot, stir garlic, chili powder, cumin, oregano, and basil into the tomato puree; this ensures the even distribution of spices.
• 2 add the beans, corn, chilies, crumbles, and the onion to the crock pot; stir to combine.
• 3 cook for 6 hours on low.

Slow-cooker Ratatouille (crock Pot /slow Cooker)

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 large garlic cloves, minced
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 medium eggplant, cubed
• 2 cups mushrooms, thickly sliced
• 4 tomatoes, cubed
• 1 cup low-sodium tomato puree
• 1/4 cup dry red wine or 1/4 cup wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons fresh basil, minced
• 1/4 cup fresh parsley, chopped

Recipe

• 1 turn slow cooker on high for 2 minutes.
• 2 pour oil into slow cooker and add all ingredients except parsley and basil. cover.cook on high 2 hours, then low 4-5 hours.
• 3 stir in fresh basil. sprinkle with parsley. serve.

Pesto And Fresh Basil Hummus

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 cups chickpeas, drained, liquid reserved
• 2 teaspoons minced garlic
• 2 teaspoons tahini paste
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons pesto sauce
• 20 large fresh basil leaves, roughly chopped (adjust to taste)
• 2 -3 tablespoons extra virgin olive oil
• liquid, from chickpeas

Recipe

• 1 place first 7 ingredients into food processor and blend until smooth, adding olive oil and/or liquid from the chickpeas to obtain desired consistency, about 2 to 3 minutes, scraping sides occasionally.
• 2 add fresh basil leaves and blend until they are incorporated well, about 2 minutes, adding liquid as needed.
• 3 store covered in the refrigerator. the longer this sits the more the flavors blend.

Licks' Famous "secret Sauce"

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1/2 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 pinch dry mustard
• 1 pinch garlic powder
• 1 pinch onion powder
• 1 pinch celery seed
• 2 tablespoons half-and-half (table cream)

Recipe

• 1 whisk all ingredients together; add more cream if you think it's too thick for your tastes.
• 2 spread on freshly bbqed hamburgers, top with tomato slices, and enjoy!

Lidia's Sausage & Peppers

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 links sweet italian sausage
• 1/4 cup extra virgin olive oil
• 4 garlic cloves
• 1 1/2 large yellow onions
• 1 yellow bell pepper
• 1 red bell pepper

Recipe

• 1 poke sausages with a fork. divide 1/4 cup of olive oil between two large, heavy skillets & heat over medium heat. divide the sausages between the skillets & cook, until well browned on all sides, about 8 minutes. about halfway through browning the sausages, whack the garlic with the flat side of a knife and toss half the cloves into each skillet. transfer the browned sausages and garlic to a 13x9 baking dish, leaving the fat behind.

Sauteed Spinach With Tomatoes And Pine Nuts

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/4 teaspoon minced garlic
• 1/2 cup halved grape tomatoes
• 1 (8 ounce) bag spinach
• salt
• 1/8 cup toasted pine nuts

Recipe

• 1 heat oil in a nonstick skillet over medium-high heat. add garlic; cook 30 seconds. stir in tomatoes (this is where i add the slivered red onions); cook 2-3 minutes. add spinach, pushing leaves down into skillet.
• 2 toss spinach with tongs until it's wilted, about 5 minutes. season spinach with salt. garnish spinach and tomatoes with pine nuts.

Slow-roasted Tomato Quarters

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• olive oil, for greasing baking dish
• 2 garlic cloves, thinly sliced
• 8 small plum tomatoes, quartered
• 2 teaspoons herbes de provence (see herbes de provence - simple spice mix from vegetarian times #479877)
• 1/2 teaspoon salt (optional)
• 2 tablespoons olive oil, for roasting
• 1 tablespoon olive oil, for finishing

Recipe

• 1 preheat oven to 300 f (149 c). brush 13x9-inch (30x20x5-cm) baking dish with oil.
• 2 insert garlic slices inside tomato quarters, and place tomatoes cut-side up in baking dish. sprinkle with herbes de provence and salt, if desired. drizzle with 2 tablespoons olive oil. roast 1 1/2 to 2 hours, or until tomatoes are browned on edges and look mostly dry.
• 3 drizzle with remaining 1 tablespoon oil, and cool. transfer to jar, cover with lid, and store in refrigerator up to 1 week.

Sour Cream Avocado Dip (vegan)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (12 ounce) box soft silken tofu
• 1 large very ripe avocado
• 1/2 cup bottled chunky salsa (i used trader joe's garlic salsa)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice or 1 tablespoon lemon juice
• 1/8 teaspoon hot sauce (i used the chipotle tabasco)
• salt and pepper, to taste

Recipe

• 1 peel and pit avocado, put in a large mixing bowl (dip is a bit splattery when blending).
• 2 add entire block of tofu and salsa.
• 3 combine ingredients using a hand mixer on medium speed for about 1 minute or until the mixture becomes smooth.
• 4 add remaining ingredients, mix on low speed until all ingredients are blended together.
• 5 chill for one hour and serve.
• 6 store leftovers in the fridge in an air-tight container.

Slow-cooking Traditional Tomato Sauce

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 -3 lbs plum tomatoes, cored and cut into pieces (if they're watery, you will want more)
• 1 clove garlic
• 1 stalk celery
• 1 small carrot
• 1/4 medium onion
• 1 bunch parsley
• 1 fresh hot pepper, seeds discarded
• olive oil
• salt and pepper
• 1/2 teaspoon sugar
• 1 bunch basil

Recipe

• 1 begin by mincing the onion, garlic, celery, carrot, red pepper, and parsley.
• 2 sauté them in a quarter cup of olive oil.
• 3 meanwhile, core and cut up the tomatoes.
• 4 as soon as the onion has turned translucent, add the tomatoes and a teaspoon or so of salt to the pot and reduce the heat to a simmer.
• 5 cover and continue cooking, stirring occasionally, till the tomatoes begin to fall apart.
• 6 once the tomatoes are cooked, crank the mixture through a food mill, discarding the skins and seeds.
• 7 you could also puree the sauce in a food processor.
• 8 if you do, you may want to add a half teaspoon of sugar to counter the tartness of the tomato skins.
• 9 in either case, check the seasoning and return the sauce to the heat until it has thickened and a drop put on a plate no longer gives off a huge watery halo (depending on how watery the sauce was to begin with, this can take up to an hour).
• 10 when the sauce is done, stir in the basil leaves and turn off the heat.
• 11 transfer the sauce at once to clean jars, sealing each from the air by pouring a thin layer of olive oil over the sauce.
• 12 screw the lids onto the jars, and once they have cooled, refrigerate them.

Sauteed Spinach With Garlic

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 bunch fresh spinach
• 3 cloves garlic, thinly sliced
• 1 pinch crushed red pepper flakes
• 3 tablespoons olive oil
• salt

Recipe

• 1 trim and clean the spinach, cut into palm size pieces.
• 2 in a large pan, cook the garlic and red pepper in the olive oil over medium heat until the garlic is golden.
• 3 add the spinach and salt to taste.
• 4 stir well.
• 5 cover the pot and cook until spinach is tender, just a few minutes.
• 6 serve hot or at room temperature.

Onion Green Olive Tapenade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 large sweet onion, sliced
• 3 teaspoons garlic, minced
• 1 teaspoon olive oil
• 1 cup stuffed green olive
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram
• 1/2 teaspoon red pepper flakes
• 1 dash balsamic vinegar
• pepper

Recipe

• 1 saute onion and garlic in olive oil until soft and staring to brown. place in food processor with olives and herbs.chop until well blended. add vinegar and pepper. process another 10 seconds.

Sauteed Spinach With Indian Spices

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 tablespoons butter or 3 tablespoons a neutral vegetable oil
• 1/2 red onion, peeled and thinly sliced
• 2 -3 large garlic cloves, peeled and thinly sliced
• 4 teaspoons julienned ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 2 lbs fresh spinach, stems removed
• 2 teaspoons whole brown mustard seeds
• salt & freshly ground black pepper, to taste

Recipe

• 1 in a high straight-sided medium skillet, melt the butter over medium-high heat. add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
• 2 stir in ginger, cumin, and turmeric, and cook for 30 seconds.
• 3 add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. remove from skillet, and serve immediately.

Slow-roasted Tomatoes

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 large tomatoes
• 2 garlic cloves
• 3 sprigs fresh thyme
• salt
• fresh cracked pepper
• 2 teaspoons sugar
• 60 ml olive oil

Recipe

• 1 blanch and peel the tomatoes; halve them.
• 2 finely chop the garlic.
• 3 chop the thyme.
• 4 pre-heat an oven to 120 degrees c (250 degrees f).
• 5 combine and mix all ingredients.
• 6 line a small baking tray with baking paper and place tomatoes in it, cut side up.
• 7 roast until cooked and very soft (60-90 mins).

Nasturtium Seed Caper Crock

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 pint marigold vinegar or 1 pint tarragon vinegar
• 1/4 cup sugar
• 1 teaspoon pickling salt
• 1 small red onion, chopped fine
• 1 clove garlic, thinly sliced
• 3 whole peppercorns
• fresh nasturtium buds

Recipe

• 1 place all ingredients in a nonreactive (non-metal) saucepan.
• 2 bring them to a boil, cover, and simmer over lowest heat for 30 minutes.
• 3 when cool, pour the liquid into a lidded jar, crock, or plastic tub and place it in the refrigerator.
• 4 wash and drop nasturtium seed pods into the crock as they become available.
• 5 (pods develop at the base of the blossom after the petals wither.) allow the pods to cure for a month after the last one has been added before using.
• 6 pickled nasturtium pods will keep through the winter if refrigerated.

Sauteed Shrimp And Spinach

Total Time: 12 mins Preparation Time: 7 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 4 garlic cloves, minced, to taste
• 1/4 teaspoon coarse black pepper
• 1/4 teaspoon salt
• 2 teaspoons lemons, zest of
• 1 lb jumbo shrimp, peeled and deveined
• 1 (6 ounce) bag spinach (i use baby spinach leaves)

Recipe

• 1 stir together garlic, pepper, salt and lemon zest.
• 2 blend in lemon juice and olive oil.
• 3 set aside.
• 4 heat 1 tablespoon olive oil in skillet over medium-high heat.
• 5 add the shrimp, and cook for 2 minutes.
• 6 stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).
• 7 stir in the lemon-olive oil mixture.
• 8 toss well.
• 9 serve immediately.

Sauteed Onions And Peppers (barefoot Contessa) Ina Garten

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 large yellow onions
• 1/4 cup olive oil
• 2 red bell peppers, julienned
• 2 yellow bell peppers, julienned
• 3 garlic cloves, minced
• 1 lb button mushroom, sliced thin
• 1/4 cup sherry wine vinegar
• 1 tablespoon tomato puree
• 1/2 teaspoon red pepper flakes, to taste
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 cut the onions in half and then slice into 1/8 " thick half-rounds (about 10 cups of onions).
• 2 heat the olive oil in a large saute pan over medium heat.
• 3 add onions and mushrooms and saute for 15-20 minutes. add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

Slow-roasted Balsamic Tomatoes With Leeks And Basil

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 12 roma tomatoes
• 4 garlic cloves, peeled and finely sliced
• 12 fresh basil leaves, torn up
• 12 fresh bay leaves
• 3 leeks, trimmed and sliced thinly
• 1 teaspoon sea salt, to taste
• 3 teaspoons fresh ground black pepper, to taste
• 200 ml balsamic vinegar
• 2 tablespoons extra virgin olive oil

Recipe

• 1 preheat oven to 170 degrees c/ 325 degrees f.
• 2 cut an'x' into the top of each tomato.
• 3 sprinkle the garlic and basil over the bottom of a baking dish that the tomatoes will fit neatly into.
• 4 stand the tomatoes next to each other in the dish, on top of the garlic and basil.
• 5 push the bay leaves into the top of the tomatoes and season with the salt and pepper.
• 6 sprinkle the leeks in and around the tomatoes.
• 7 pour over the balsamic vinegar.
• 8 drizzle over the olive oil.
• 9 bake in preheated oven for an hour.
• 10 remove the bay leaves.
• 11 serve.

Libyan Carrot Dish

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 4 cups carrots (cut horizontally, aka into smaller circles)
• 2 tablespoons cumin
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh garlic
• 1 1/2 tablespoons lemon juice

Recipe

• 1 steam carrots and let them cool. then place into a bowl with the rest of the ingredients. mix and allow it to sit in the fridge for a few hours before serving.

Quinoa Vegetarian Chili

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon olive oil
• 2 yellow onions, diced
• 2 stalks celery, sliced
• 2 carrots, diced
• 1 red bell pepper, seeded and diced (or a mixture of red, yellow & green peppers)
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 (28 ounce) can diced tomatoes, with juice
• 2 cups vegetable stock
• 2 tablespoons vinegar
• 1 teaspoon sugar (optional)
• sea salt, to taste
• fresh ground pepper, to taste
• 1 cup quinoa, rinsed well
• 1 (14 ounce) can pinto beans, rinsed & drained (or whatever type you have on hand)
• 1 cup corn

Recipe

• 1 in a large, deep saucepan, heat oil over medium heat;.
• 2 add onion, celery, carrots, pepper & garlic. cook, stirring until vegetables are softened, about 7 minutes;.
• 3 add chili powder and cumin and stir for 1 minute;.
• 4 add tomatoes with juices and stock. bring to a boil and add sugar and vinegar; season with salt and pepper;.
• 5 add quinoa, beans and corn. cook, stirring until mixture returns to a boil;.
• 6 reduce heat to low;.
• 7 cover and simmer until quinoa is tender – about 25 minutes.
• 8 note: when re-heating, you may wish to add extra stock or water.

Sautã©ed Mushrooms

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 12 ounces sliced mushrooms
• 1 clove garlic, minced
• salt and pepper
• 1/4 cup madeira vermouth or 1/4 cup wine

Recipe

• 1 melt butter in large nonstick skillet over medium high heat. add mushrooms and garlic and sautã© until tender, 2 minutes.
• 2 remove to a bowl. season well with salt and pepper.
• 3 add wine to pan and scrape up browned bits.
• 4 add mushrooms to sauce to reheat.

Off The Shelf Vegetarian Chili

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (16 ounce) can kidney beans (do not drain)
• 1 (16 ounce) can pinto beans (do not drain)
• 1 (15 1/2 ounce) can whole corn (do not drain)
• 1 (28 ounce) can diced tomatoes
• 2 (8 ounce) cans tomato sauce
• 1 cup celery, diced
• 1 tablespoon garlic, diced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin

Recipe

• 1 add all the ingredients to a large pot and simmer uncovered, stirring from time to time for 1/2 hour or until the celery gets soft and mixture starts to thicken.

Nat's Taco Sauce

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 1 (680 ml) can hunts tomato sauce
• 1/2 cup water
• 3 tablespoons vinegar
• 1 tablespoon cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons lemon pepper
• 1 teaspoon sugar
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cayenne

Recipe

• 1 combine all ingredients and put in a mason jar.
• 2 best if made in advance so the flavors have time to meld.
• 3 keep in the refrigerator for up to a month.

Grits

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cup water
• 1 cup milk
• 1/4 teaspoon salt
• 1 cup grits

Recipe

• 1 bring water, milk and salt to a boil.
• 2 add the grits and stir.
• 3 cover and simmer for 10 minutes.
• 4 grated cheddar cheese and/or garlic may be added at the end of cooking.

Cucumber, Onion & Pecan Relish With Country Ham

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 4 small cucumbers, peeled
• 1 teaspoon salt
• 3 cups chopped sweet onions
• 1 cup water
• 3/4 cup cider vinegar
• 3 tablespoons light olive oil
• 1 tablespoon sugar
• 1 clove garlic, smashed
• 1 small hot red chile
• 3/4 cup toasted pecan halves
• 2 tablespoons chopped parsley
• 8 slices smoked country ham (1/4-inch-thick)

Recipe

• 1 quarter the cucumbers lengthwise, remove seeds and slice crosswise into small bite-size pieces (there should be about 4 cups).
• 2 toss lightly with the salt and let drain 20 minutes.
• 3 submerge in ice water for a minute and drain well.
• 4 place cucumbers and onion in stainless steel or glass bowl.
• 5 in medium pot combine the water, vinegar, olive oil, sugar, garlic, and pepper pod; heat to boiling and cook for 3 minutes.
• 6 pour the hot mixture over the vegetables and cool to room temperature; cover and refrigerate until very cold.
• 7 just before serving, drain the cucumber mixture, discarding the garlic and chili.
• 8 chop the pecans and stir into vegetables with the parsley to make relish.
• 9 serve each slice of ham accompanied with relish.

Pesto

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 4 tablespoons pine nuts
• 2 cloves garlic
• 1/2 teaspoon salt
• 2 cups fresh basil
• 5 tablespoons grated parmesan cheese
• 1/2 cup olive oil

Recipe

• 1 lightly toast pine nuts.
• 2 in a food processor (or with a pestle and mortar), mix the basil, garlic, pine nuts and cheese into a paste.
• 3 add oil and blend to a smooth paste.
• 4 keep in an airtight jar in the fridge.

S'kat's Hearty Whole Wheat Crust

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• 1 package yeast
• 1 teaspoon sugar
• 1/2 cup water
• 2 tablespoons water
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 teaspoon sea salt
• 2 teaspoons olive oil
• 1 1/2 tablespoons cornmeal
• 1/8 cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons parmesan cheese
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano

Recipe

• 1 stir yeast and sugar into warm water and let proof until foamy.
• 2 mix flours and salt in separate bowl.
• 3 create a well in the center: add yeast mixture and mix until dough begins pulling away from side of bowl.
• 4 add oil.
• 5 if dough sticks to side of bowl, add more flour, one tablespoon at a time, until dough leaves side of bowl but is still soft.
• 6 place dough in oiled bowl, turning once to coat.
• 7 cover and let rest in warm, draft-free area until doubled in size, about 1 1/2 hours.
• 8 remove from bowl and punch down.
• 9 mix together the olive oil, garlic, parmesan and herbs.
• 10 using your hands, work this into the dough.
• 11 cover and let rise until doubled in size again.
• 12 when ready, remove from bowl and shape crust.
• 13 add desired toppings, and bake in a preheated 425-degree oven for about 20 minutes.

S'kat's Easy Cornmeal Crust

Total Time: 3 hrs 35 mins Preparation Time: 3 hrs Cook Time: 35 mins

Ingredients

• 1 package yeast
• 1 cup water
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 2 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup olive oil
• 1/8 cup olive oil
• 2 -3 tablespoons parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped

Recipe

• 1 add yeast and sugar to warm water, and let proof until foamy, about 5 minutes.
• 2 add 2 cups of flour, salt, cornmeal and olive oil.
• 3 mix well.
• 4 gradually add remaining flour and mix until dough becomes smooth and elastic.
• 5 place dough in an oiled bowl, turning once to coat.
• 6 cover and place in warm, draft-free area until doubled in size, about 1 1/2 hours.
• 7 remove dough and punch down.
• 8 mix the olive oil, parmesan, garlic and fresh herbs.
• 9 using hands, work thoroughly into dough.
• 10 re-oil bowl, cover and let rise again until doubled.
• 11 remove dough, shape into crust, add desired toppings, and bake in a preheated 500-degree oven for 15 minutes.
• 12 reduce heat to 350-degrees and bake 15-20 minutes longer, until crust is evenly browned.
• 13 note: this tends to make a thick-crusted pizza.

Pesto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 180 g fresh basil leaves
• 1 pinch rock salt
• 2 fluid ounces of best quality olive oil, preferably from liguria
• 2 -3 cloves garlic, peeled and cut in half
• 2 ounces pine nuts
• 4 tablespoons freshly grated parmesan cheese

Recipe

• 1 holding the basil by it's stalks, gently swish the leaves in a bowl of cold water.
• 2 pick off the leaves from the stalks and dry them n kitchen paper without bruising them.
• 3 now you need to reduce the leaves and salt to a smooth puree-use a pestle and mortar or a food processor for this.
• 4 if using a pestle and mortar (wood is best) press and grind the basil against the sides, rather than bashing downwards, and work from the edges inward.
• 5 salt will be your friend at this stage; it's grittiness helps you with the pounding.
• 6 once you have the leaves gently but reasonably mushed, add the oil.
• 7 begin to pour in the oil slowly and stir until you have a smooth creamy texture.
• 8 now work in the garlic, add just enough so that it can be tasted without being over powering.
• 9 tip in the pinenuts and cheese and blend in these.
• 10 keep going until the mixture is smooth and no longer stringy.
• 11 season to taste with salt and pepper to taste, bearing in mind that parmesan is quite salty and that raw garlic already gives a hot sensation in your mouth.

Bloody Mary With Spicy Ice Cubes

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• 4 cups tomato juice or 4 cups clamato juice
• 6 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• 2 teaspoons hot pepper sauce or 2 teaspoons tabasco sauce
• 1 cup vodka or 1 cup peppar vodka
• 4 teaspoons worcestershire sauce
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon oregano
• 4 celery ribs
• 8 pimento stuffed olives

Recipe

• 1 combine 1 cup of tomato juice, 2 tablespoons of lemon juice, 1 tablespoon of lime juice, and 1 teaspoon of tabasco.
• 2 pour into ice cube tray and freeze overnight.
• 3 combine vodka, worcestershire sauce, garlic salt, pepper, oregano, and remaining 3 cups tomato juice, 4 tablespoons lemon juice, 2 tablespoons lime juice, and 1 teaspoon tabasco in a pitcher.
• 4 mix well!
• 5 divide tabasco ice cubes among 4 tall glasses.
• 6 pour bloody mary mixture in each glass.
• 7 garnish each glass with a celery stalk and 2 olives. enjoy!

Sauteed Prawns

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 kg prawns
• 1 1/2 cups butter
• 150 g chopped onions
• 2 crushed garlic cloves
• 1 glass water or 1 glass wine
• 30 g finely chopped parsley
• salt
• red pepper

Recipe

• 1 . wash the prawns thouroughly, breaking off the feelers or legs which are too long. fry the chopped onion in a heavy frying pan until golden with butter. add the prawns and continue cooking until they turn red in colour.
• 2 2. season and add a glass of water or dry wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. cover the pan and allow to simmer for about 5 minutes. check the seasoning, sprinkle over the fresh parsley and serve hot.

Pesto Mayonnaise

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3 tablespoons mayonnaise
• 1 teaspoon parmesan cheese, grated
• 1/2 teaspoon garlic powder
• 2 teaspoons dried basil
• 1/4 teaspoon extra virgin olive oil

Recipe

• 1 combine mayonnaise, cheese, garlic, and basil.
• 2 drizzle in olive oil.
• 3 chill one hour before serving to blend flavors.

Onion And Pepper Confit

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups olive oil
• 4 medium onions, very thinly sliced
• 6 medium red bell peppers, peeled, seeded, corded, and very thinly sliced
• 5 garlic cloves, thinly sliced
• fresh ground pepper
• kosher salt

Recipe

• 1 warm the olive oil in a large sauté pan over high heat.
• 2 add the onions, bell peppers, and garlic.
• 3 sauté until they are soft and golden, about 10 minutes.
• 4 cover and reduce the heat to medium.
• 5 cook, stirring occasionally, until very soft, about 45 minutes.
• 6 drain and season with salt and pepper to taste.

Rabbit Stew

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 rabbit, cut into serving size pieces
• 8 ounces bacon, cut into strips
• 2 medium onions, thinly sliced
• 1 garlic clove, finely chopped
• 3 large carrots, peeled and thinly sliced
• 16 fluid ounces dry red wine
• 3 teaspoons vegetable oil
• 1 teaspoon salt
• 6 black peppercorns
• 2 sprigs parsley
• 2 garlic cloves, crushed
• 1 bay leaf
• 1/2 teaspoon dried thyme

Recipe

• 1 in a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
• 2 add rabbit pieces and baste them thoroughly.
• 3 cover the dish and leave to marinate over-night or at least 12 hours.
• 4 remove the rabbit from the marinade and dry on kitchen paper.
• 5 strain the marinade into a jug and reserve. preheat oven to 350°f.
• 6 in a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
• 7 set aside. add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
• 8 add the rabbit pieces and turn frequently to brown them evenly and quickly.
• 9 add the reserved marinade to the casserole and bring to the boil.
• 10 remove casserole from the heat, add the bacon pieces and place in the oven.
• 11 cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.

Sauteed Mushrooms And Herbs

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 lb mushroom, small
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter, unsalted
• 2 teaspoons fresh thyme, can use basil as well as oregano
• 3 garlic cloves, minced
• salt and pepper

Recipe

• 1 wash and wipe mushrooms dry.
• 2 heat olive oil and butter until very hot and add mushrooms. toss quickly in hot oil. reduce heat, cover and cook 6-7 minutes.
• 3 remove lid and continue cooking until all liquid evaporates. set aside until meal is ready.
• 4 when your meal is ready to serve, reheat the mushrooms and sprinkle with chopped herbs and garlic. toss to mix.
• 5 season with salt and pepper.

Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 garlic cloves
• 4 cups packed basil leaves
• 1/4 cup pine nuts
• 1/2 cup grated fresh parmesan cheese
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup warm water
• 6 tablespoons extra virgin olive oil

Recipe

• 1 brop garlic through food chute with food processor on; porcess until minced.
• 2 place basil and next 4 ingredients in processor; process 10 seconds.
• 3 combine water and oil in a measuring cup.
• 4 with processor on slowly pour oil mixture through food chute, processing just until blended.

French Old Fashioned Mustard

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 cup mustard seeds
• 1 tablespoon dry mustard
• 1/2 cup cold water
• 1/2 cup wine vinegar
• 1/2 cup dry wine
• 1 small onions or 1/2 cup shallot, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon dry tarragon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground turmeric

Recipe

• 1 combine mustard seeds, dry mustard and cold water; and soak for 3 hours and set aside.
• 2 combine the rest of the ingredients in 1 to 2 quart non reactive pan, and simmer for 10 to 15 minutes, uncovered, over medium heat until reduced by half.
• 3 pour liquid through wire strainer into mustard seed mixture then whirl in blender until coarsely ground.
• 4 cook in top of double boiler over simmering water for 8 to 12 minutes, stirring occasionally, until thickened. let cool, pack into jar or crock, and cover tightly.

Easiest Guacamole Ever

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1 cup pico de gallo
• 1 large hass avocado
• 1 teaspoon garlic powder
• salt, to taste
• pepper, to taste

Recipe

• 1 cut avocado in half, remove skin, and put it [including the pit] into a mixing bowl. [adding the pit will help keep your guacamole fresher longer!].
• 2 mash avocado.
• 3 add pico de gallo, garlic powder, salt, and pepper and mix well.
• 4 enjoy!

Octopus Meze

Total Time: 41 mins Preparation Time: 1 min Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 -4 lbs octopus
• 3 ounces red wine vinegar
• 1 tablespoon oregano (mediterranean)
• olive oil
• red wine vinegar
• 1 garlic clove, crushed (optional)

Recipe

• 1 rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off- this is the moisture it will cook in).
• 2 add the vinegar and garlic and cover the pot.
• 3 bring to the boil over low heat.
• 4 it is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
• 5 when cool enough to handle, strip off suckers and reddish-purple membrane on flesh (these are delicious, but the octopus is more presentable without them- enjoy them by yourself!).
• 6 cut the octopus into small tidbits.
• 7 and arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.
• 8 if you are going to serve the octopus another day, pack it in a jar or small tupperware bowl, cover with olive oil, top with 3-4 tblsps of vinegar and 1 tblsp oregano.
• 9 give a stir.
• 10 cover and refrigerate.

French Onion Dip Pizza

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil, plus extra for brushing
• 2 large onions, thinly sliced
• 2 garlic cloves, finely chopped
• 16 ounces fresh pizza dough
• salt
• pepper
• 1 cup creme fraiche or 1 cup sour cream
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup shredded gruyere cheese
• 1/2 cup grated parmigiano-reggiano cheese
• 1 tablespoon fresh thyme leave, chopped

Recipe

• 1 preheat the oven to 450°.
• 2 place a large skillet over medium heat with the oil.
• 3 add in the onions and gently cook, stirring occasionally, until the onions are soft and deep golden brown, about 25 minutes.
• 4 stir in the garlic for the last 8-10 minutes of cooking time.
• 5 while the onions are cooking, stretch out the pizza dough to the size of the pan.
• 6 transfer the dough onto the pan, brush with a little oil, bake until set and very light golden brown, about 15 minutes.
• 7 when the onions are ready, season with salt and pepper and stir in the creme fraiche.
• 8 spread this mixture over the prebaked pizza crust.
• 9 sprinkle the three cheeses and thyme over the pizza and return it to the oven.
• 10 bake until the top is golden brown and the cheese is bubbly, about 10 minutes.

Grilled-corn Maque Choux

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 ears corn, husked, silk removed
• 2 tablespoons oriental sesame oil
• 1/2 lb bacon, chopped (8 slices)
• 1 1/2 cups chopped onions
• 3 large garlic cloves, chopped
• 1 red bell pepper, chopped
• 1 large tomato, halved, seeded, diced
• 1 cup whipping cream
• 2 cups chopped green onions

Recipe

• 1 prepare barbecue (medium-high heat).
• 2 brush corn with sesame oil.
• 3 sprinkle with salt and pepper.
• 4 grill until slightly charred, turning occasionally with tongs, about 15 minutes.
• 5 transfer to work surface and cool.
• 6 cut corn kernels off cobs and place in medium bowl.
• 7 saute bacon in heavy large skillet over medium-high heat until crisp and brown.
• 8 using slotted spoon, transfer bacon to paper towels to drain.
• 9 pour off all but 3 tablespoons bacon drippings from skillet.
• 10 add onion and garlic to drippings in skillet.
• 11 saute until onion is almost tender, about 3 minutes.
• 12 add bell pepper, tomato, corn, and bacon.
• 13 stir 2 minutes.
• 14 add cream; reduce heat to medium-low and simmer until cream thickens enough to coat vegetables, stirring often, about 15 minutes.
• 15 season to taste. (can be made 2 hours ahead. rewarm before continuing).
• 16 mix in green onions and serve.

Light & Simple Spinach Scrambled Eggs With Goat Cheese

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• olive oil flavored cooking spray
• 1 full egg
• 2 egg whites
• 1 pinch dried garlic (to taste)
• 1 pinch black pepper (to taste)
• 1 1/2 cups fresh spinach leaves
• 3 tablespoons goat cheese

Recipe

• 1 spray a pan with olive oil spray.
• 2 crack one full egg into the pan, adding only the egg whites of 2 other eggs.
• 3 sprinkle dried garlic and black pepper to taste (garlic salt can be added instead if you prefer that).
• 4 when the egg has just hardened on the bottom (the eggs on the top should still be in liquid form), scramble the eggs.
• 5 squeeze any excess water from the spinach leaves and add them to the eggs. let the spinach leaves cook until it's time to stir the scrambled eggs again.
• 6 cook until the spinach leaves are wilted.
• 7 add the goat cheese (you can use crumbles if you prefer) to the side of the plate and use as a "dip". i find if you mix the goat cheese into the scrambled eggs, it dilutes the flavor of the goat cheese greatly.
• 8 enjoy!

Rustic Tomato Basil Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• kosher salt
• cracked black pepper
• 3 large tomatoes, cored and cut into slices slightly thinner than 1/2 inch
• unbaked 9-inch pie crust, preferably the rolled refrigerated kind
• 10 basil leaves
• extra virgin olive oil, for drizzling

Recipe

• 1 preheat oven to 425 degrees f; line a baking sheet with parchment paper.
• 2 in a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
• 3 season tomatoes lightly with salt and pepper.
• 4 spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.
• 5 arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
• 6 scatter basil over tomatoes.
• 7 made a second layer of tomatoes and basil.
• 8 fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.
• 9 drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
• 10 bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
• 11 cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

Ribs With Plum Sauce

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 5 -6 lbs spareribs
• 3/4 cup soy sauce
• 3/4 cup plum jam or 3/4 cup apricot preserves
• 3/4 cup honey
• 3 garlic cloves, minced

Recipe

• 1 cut ribs in bite size pieces; place bone down on a rack in a shallow pan.
• 2 cover with foil, and bake for 1 hour, at 350 degrees.
• 3 combine remaining ingredients and brush over ribs.
• 4 bake uncovered for another 30 minutes, brushing occasionally with sauce.
• 5 these can also be made on the grill.