Hot Apple Cider

Ingredients

• 4 whole Cinnamon Sticks
• 1/8 teaspoon Ground Cloves
• 8 whole Allspice Berries
• Orange Peel From 1 Orange
• Lemon Peel From 1 Lemon
• 1/2 cup Maple Syrup
• 6 cups Unfiltered (fresh Squeezed Is Great) Apple Juice
• 1/2 cup Dark Rum (optional)

Preparation Instructions

(Adapted from AllRecipes.com.)
Place cinnamon sticks, ground cloves, allspice berries, orange peel, and lemon peel in a medium saucepan. Pour in maple syrup and apple juice, then bring to almost a boil. Reduce the heat to its lowest setting and simmer for 30 minutes. Remove from heat and serve in mugs.

From: Pioneer Woman

Mini Corn Loaves with Cranberries and Pecans

Ingredients

• 1 cup Yellow Cornmeal
• 1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Baking Powder
• 2 Tablespoons Sugar
• 1 cup Buttermilk
• 1/2 cup Milk
• 1/2 teaspoon Baking Soda
• 1 whole Egg
• 1/4 cup Shortening
• 1/2 teaspoon Vanilla
• 1 cup Dried Cranberries
• 1/2 cup Chopped Pecans
• MAPLE BUTTER
• 1 stick Softened Butter
• 2 Tablespoons Maple Syrup
• Extra Maple Syrup And Melted Butter, For Brushing

Preparation Instructions

Preheat oven to 400 degrees. Combine corn meal, flour, salt, sugar, and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine. Add melted shortening, stirring constantly. Add vanilla extract, then stir in dried cranberries (you can use a little more or a little fewer if you’d like) and pecans.
Pour into a greased mini-loaf, mini-muffin, or muffin pan, trying to make sure cranberries stay evenly distributed. Bake for 12-15 minutes or so, or until golden brown. Cool for a few minutes after removing from the oven, then turn out of the pan and allow to cool. Mix together a little melted butter and maple syrup, then brush it over the tops of the loaves.
To make the maple butter, combine the softened butter and maple syrup. Stir until totally combined, then spread into a ramekin, drizzle the top with maple syrup, and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

From: Pioneer Woman

Wedding Waffles

2 c (10 oz.) flour
1 Tbl. sugar
3/4 tsp salt
1/2 c dried buttermilk powder
1/2 tsp baking soda
1/2 c sour cream
2 lg. eggs
1/4 tsp vanilla
1/4 c. vegetable oil
1 1/4 c. unflavored club soda

Combine dry ingredients in large bowl; mix sour cream, eggs, vanilla and oil together until combined.  Add to dry ingredients.  Stir in club soda.  Don't overmix.

From: Sherri Sangster

Penne with Artichokes

1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper

In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.

Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.

From: Chicho's Kitchen

Pot Roast

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

From: Pioneer Woman

Italian Goat Cheese and Pesto Spread

4 oz. goat cheese

8 oz. cream cheese

salt, pepper

3 Tb tomato paste

3/4 c. minced, sun-dried tomatoes packed in oil 

1/2 tsp balsamic vinegar

1 c. pesto (must be thick)

 

Line medium sized bowl with saran wrap, edges hanging over.  Spray saran wrap with Pam.  Combine goat cheese, cream cheese and salt and pepper with electric mixer until smooth.  Reserve 1/3 cup mixture.  To reserved 1/3 c. mixture, add tomato paste, sun dried tomatoes and balsamic vinegar.  Mix with spatula until smooth.  Take half of goat cheese mixture and spread on bottom of bowl.  This part can be a little tricky since the plastic wrap likes to stick to the cheese and not the bowl as you’re trying to spread it!  I would suggest using a large, flat spoon (like a serving spoon) and run it under hot water until the spoon is warm.  Then using the back side of the spoon, gently press the cheese mixure along the bottom of the bowl.  (The warmth of the spoon will keep the cheese from sticking to it. If it starts sticking again, go run it under the hot water again.)  Next spread with pesto, then with sun-dried tomato mixture.  Smooth remainder of cheese mixture on top using the warmed-spoon trick.  Cover and refrigerate for one hour.  Serve with toasted baguette slices

 

From: Sisters Cafe

Shrimp Scampi

1/2 lb linguine
1 T. butter
4 cloves garlic
¾ lb shrimp
1 tsp Kosher salt
A few grinds of pepper
1 T. dried parsley flakes
½ lemon, zested
¼ c. lemon juice
1/8 tsp red pepper flakes
Parmesan cheese
Cook linguine, following instructions on the package.
Meanwhile, melt butter in large skillet and add the garlic.  Sauté for 1 minute, being careful not to burn it.  Add shrimp, salt, and pepper and sauté until the shrimp just turns pink, about 5 minutes, stirring often.  Remove from heat, add parsley, lemon zest, lemon juice and red pepper flakes.  Toss with the linguine and serve with parmesan cheese.

From: Sisters Cafe

Authentic Italian Red Sauce

3-4 TBsp Extra Virgin Olive Oil

4-8 fresh garlic cloves (Karen says she uses 8 or more- I used 6)

1 (29oz) can of tomatoes (for a milder sauce add more)

1/4 cup tomato paste

1/4 cup fresh basil, or as much as you like (I left this out because I didn’t have any)

1 tsp Better than Bouillon, beef flavor, or 1 bouillon cube

Mild cayenne pepper (optional)

Blend up tomatoes until fairly smooth.  Put olive oil in the pan with the minced garlic, just until the garlic starts to really sizzle.  Do not over cook the garlic.  Add tomatoes to the garlic and oil  and bring to a simmer.  Add tomato paste, bouillon, fresh basil, and cayenne.  Bring to a simmer.  Let cook a minute or two.  This does not need a long time to cook.  It will actually lose it’s pungent flavor if you do.

ENJOY!!

From: Sisters' Cafe

Dairy Free Stuffed Shells

Ingredients

• 2 tablespoons olive oil
• 1.5 teaspoon salt
• 1 teaspoon oregano
• 16 ounces extra firm tofu
• 2 cloves garlic
• 1 tablespoon nutritional yeast
• 10 ounces frozen spinach, defrosted
• 1 box jumbo shells
• 1 jar of your favorite marinara sauce

Instructions

1. Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”.
2. Add the defrosted spinach to the blended tofu mixture.
3. Cook shells in boiling salted water until el dente. Drain
4. Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Stuff shells with 2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed.
5. Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes. Serve!

From: PBS Food

Gluten Free Porridge

2 tablespoons unsweetened shredded coconut
1 tablespoon pumpkin seeds

1 tablespoon flax seeds
1 tablespoon chia seeds
¼ cup walnuts
1 teaspoon cinnamon
1 cup boiling water
¼ teaspoon celtic sea salt (I like things super salty, so you may want to reduce this)

1.Combine all ingredients in the dry container of a Vitamix2.Blend until finely ground (you can try a coffee grinder, I have not, so not sure if it works)

3.Transfer mixture to a bowl

4.Pour hot water over mixture, stir, then let sit for 5 minutes to thicken

5.Garnish with raisins, sunflower seeds or treats of your choice

6.Serve

From: Elana's Pantry

Grilled Corn Guacamole

■3 ears Corn, Shucked


■6 whole Avocados, Diced

■1 whole Large Tomato, Diced

■1/3 cup Onion, Finely Diced

■2 cloves Garlic, Finely Minced

■2 Tablespoons Diced Fresh Jalapeno

■1 whole Lime, Juiced

■1/2 teaspoon Kosher Salt

■1/4 teaspoon Ground Cumin

■1/2 cup Cilantro Leaves

Preparation Instructions

Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.

Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.

In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.

From: Pioneer Woman

Crockpot Falafel

- 1 15oz can garbanzo beans (chick peas)
- 1/2 onion, chopped
-1 T dried parsley
- 2 cloves minced garlic
- 1 egg
- 1 t kosher salt
- 1/4 t black pepper
- 2 t ground cumin
- 1 t ground coriander
- 1/4 t cayenne pepper
- juice from 1 lemon (that's a lemon. a weird looking lemon, but a lemon nonetheless)
- 1/2 to 3/4 cup bread crumbs (I have bread crumbs made from a loaf of Trader Joe's brown rice bread that I keep in the freezer)
- 2 T olive oil (for the bottom of your crock)

The Directions.

Take a deep breath. It looks like there are a lot of ingredients, but this comes together awfully quick. I seriously only spent 25 minutes from start to finish. The hardest part was getting all the spice bottles arranged for the photo.

Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside.

Get out your blender or food processor (I used our vitamix. I love that thing!). Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.

Pour on top of your smashed garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely. I needed 3/4 of a cup of breadcrumbs.

Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.

Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then nestle into your crockpot. It's okay if they overlap or are on top of each other.

Cook on high for 2-5 hours. Ours cooked on high for 3.5 hours--you will know that the falafels are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping. (I know. I don't get it either.)

Serve with yogurt sauce or mayonnaise. I made a quick yogurt sauce with Greek yogurt, celery seed, dill, salt and pepper and lemon juice.

From: A Year of Slow Cooking

The BEST Beef Tenderloin

This recipe sounds a little weird, but it's the BEST! Beef tenderloin is expensive, but it's great for a special occasion.

1. Take beef tenderloin and place on a jelly roll pan or a cookie sheet.
2. Rub liberally with Montreal seasoning- liberally
3. Put the tenderloin in the oven at 500 degrees for 15 minutes.
4. Without opening the oven, turn the oven off and leave for 1 hour.

That's it! It's delish! Sometimes it needs a little more time, but it's one of my favorite Santini family dishes.

Easy Gluten Free Black and White Cake

1 cup dark chocolate chips 73% cacao (if you want to use a bar, it's about 6 ounces)
½ cup coconut milk (canned)
2 eggs
1 ¼ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
1 cup white chocolate chips

1. Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
2. When chocolate is completely melted, remove saucepan from heat
3. Stir eggs into saucepan containing chocolate/coconut milk mixture
4. Next, stir in almond flour, salt and baking soda
5. Fold in ½ cup of the white chocolate chips
6. Grease an 8x8 inch baking dish with oil of your choice
7. Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
8. Bake at 350° for 20-25 minutes
9. Cool and serve

From: www.elanaspantry.com

Socca

• 1 cup chickpea/garbanzo bean flour (Bob’s Red Mill is great)
• 1 cup of  room temperature water
• 2 tablespoons olive oil (plus more for pans)
• 3/4 teaspoon kosher salt
• 2 teaspoons chopped fresh rosemary (optional, of course)

Whisk everything together in a bowl. the batter with be very thin. Think crepes. You can let it sit on the counter for a couple of hours, or refrigerate it overnight. Place two 8-inch round cake pans in center rack of oven and preheat oven to 500°F. It is hot, so make sure your pans and oven are clean or you’ll get smoke (mine definitely smoked). Add a tablespoon of oil to each pan and swirl to coat the bottom of the pan. Return to the oven for a couple of minutes to heat up the oil.  Carefully remove the hot pans from the oven and pour half of the batter into each pan (I am terrible at judging half, so I poured it into a measuring cup first). Cook for 5 minutes, turn on broiler and broil for an additional 3-4 minutes, until the top is getting some nice burnt patches. Remove from oven and carefully flip out onto a cutting board. Have at it.

From: www.lottieanddoof.com

Black Bean and Sweet Corn Quinoa

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat.  When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often.  Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth.  Stir in cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat and let simmer for 20 minutes (or until the liquid is absorbed).

Stir in the frozen corn and black beans.  Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes.  Stir in cilantro.  Serve warm or chilled - it is delicious both ways!

From: Sisters Cafe

Quick Brazilian Cheese Rolls {Pao de Queijo} - Gluten Free!

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch)
3/4 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese.  I've used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!


Optional:  extra cheese to sprinkle on top and any herbs/flavorings you'd like to add.  Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn't non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm. {Que Gostoso!}

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18.


From: Our Best Bites