- 2 T. plus 1 t. olive oil
- 2 boneless pork loin chops
- coarse salt and ground pepper
- 1 1/2 teaspoons chili powder
- 4 t. honey
- 2 T. fresh lime juice
- 1 large mango, peeled, pitted, and cut into 1″ pieces
- 1 English cucumber, cut into 1″ pieces
- 1 large head romaine lettuce roughly chopped
- In a medium skillet, heat 1 t. oil over medium.
- Pat pork dry and season with salt, pepper, and 1 t. chili powder.
- Cook until pork is browned and cooked through, about 10 minutes, flipping once.
- Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly-slicing.
- In a large bowl, whisk together 2 T. oil, 1/2 t. chili powder, honey, and lime juice.
- Season with salt and pepper.
- Add mango, cucumber, and lettuce and toss to combine.
- Divide salad among 4 shallow bowls and serve with pork.
- 4 eggs
- 3 cups pumpkin
- 3/4 cup oil or applesauce
- 2 cups sugar
- 2 cups flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp baking soda
- 8 oz cream cheese
- 1 stick butter
- 1 tsp vanilla
- 1 1/3 cup powdered sugar
- Preheat the oven to 350 degrees
- Mix the eggs, sugar and oil and pumpkin
- Mix and add: flour, baking powder, cinnamon, salt and baking powder
- Bake in jelly roll pan for 25 minutes
- Mix frosting ingredients, smooth over baked pumpkin bars
- 1/2 c. frozen peas
- 3 tbsp. vegetable
- 2 eggs, lightly beaten
- 3 c. boiled rice
- 1 tsp. salt
- 2 oz. boiled ham (1/4″ cubes)
- 1 scallion
- Prepare ahead: Place frozen peas into 4 cups boiling water and cook for 5 minutes until tender (defrost).
- To cook: Set a 12 inch Wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it above in the pan and immediately reduce the heat to moderate. Pour in the beat eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat it for 30 seconds. Add the rice and stir fry for 2 to 3 minutes until all the grains are coated with oil. Add salt, then peas and ham; stir fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat egg through. Serve at once.
- 6 potatoes peeled and cubed
- 3 carrots diced
- 6 tablespoons butter
- 2 jalapeno seeded and minced
- 1 red onion chopped
- 3 cups corn
- 4 tablespoons flour
- 4 cups chicken stock
- 2 ounces Canadian bacon
- 3 cups half and half
- 1/2 cup Parmesan cheese grated
- 2 teaspoons hot pepper sauce
- salt and pepper to taste
- Combine potatoes and carrots in pan with some salt and cover with water. Bring to boil and reduce heat. Cook until tender and drain.
- In soup pan, melt butter. Add jalapeno, onion and corn and flour. Cook until onion is clear. Add remaining ingredients until onion is clear. Simmer 1-3 hours. add cream last hour and garnish with cheese.
Variations – Add ham to the chowder while cooking or crispy bacon as a garnish
Soy-Vinegar Dipping Sauce
- 1/2 cup soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons sugar
- 1 whole scallion, trimmed and sliced
- 1 hot green chili, thinly sliced
- 2 tablespoons water
- 1/2 pound ground turkey, chicken, or pork (if using poultry, add 1 teaspoon peanut oil to the mixture)
- 1 cup finely chopped bok choy
- 1/2 teaspoon minced peeled fresh ginger
- 1 small garlic clove, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon coarse salt
- 1 large egg white
- 36 dumpling wrappers
- Peanut oil, for frying
- In a small bowl, combine all ingredients for the dipping sauce. Set aside.
- In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.
- Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used. (Freeze any dumplings that will not be cooked immediately. After they are frozen, transfer them to a resealable plastic bag or wrap in plastic.)
- To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don’t move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.
- 1 tablespoon extra-virgin olive oil
- 1 pound sweet Italian sausage, casing removed
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 3 celery stalks, sliced on the bias
- 2 garlic cloves, minced
- 1 heaping tablespoon minced fresh sage leaves, or 1 teaspoon crumbled dried sage
- 1 cup white wine
- 1 whole loaf bread, crusts removed, cubed (5 to 6 cups)
- 1 cup chicken broth
- 1/2 to 1 teaspoon coarse salt (depends on saltiness of sausage)
- Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate.
- Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon.
- Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.)
- Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.
- 2 quarts water (at the very least)
- 1 1/2 cups coarse salt
- 1/2 cup sugar
- 1 large red onion, sliced
- 1 head of garlic, smashed (8 to 10 cloves)
- 2 bottles white wine
Brine Add-Ins (Optional)
- 2 tablespoons crushed black peppercorns
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons dried coriander
- 1 tablespoon dried fennel
- 1 tablespoon dried cumin
- 1 whole cinnamon stick
- 5 whole cloves
- 4 bay leaves
- 4 large sprigs of fresh sage
- 1 16-pound turkey (approximate)
- 1 Sausage Bread Stuffing
- Extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- In a 2-quart pot, bring 2 quart of water to a boil with the salt and sugar, stirring occasionally until the salt and sugar have dissolved. Cool completely and place in a clean 5-gallon bucket with the onion, garlic, wine, and any of the optional spices or herbs. Stir in the remaining water completely to combine. Add the turkey. Cover and store in a cold place for at least 12 hours and up to 24 hours. Turn bird occasionally.
- Drain the turkey, pat dry, and bring to room temperature an hour before cooking. Preheat the oven to 375 degrees Fahrenheit.
- Stuff the cavity and neck of the bird with the stuffing. Truss or tie the cavity closed. Tuck the wings under the breast and place in the roasting pan. Rub the bird all over with olive oil, salt, and pepper. Roast the bird for 2 to 3 hours, or until an instant-read thermometer in the thickest part of a leg reaches 165 degrees Fahrenheit. After 1 hour, baste every 30 minutes with pan juices. After 2 hours, lower the oven temperature to 350 degrees Fahrenheit. Let the turkey rest for at least 20 minutes before carving.
From Jessica Bybee
- 1 ½ C. Warm Water
- 1 T. Fresh Rosemary, chopped (generous T.)
- 2. T. Oil
- 1- 1 ½ T. Garlic (I used the pre-chopped stuff- if yours is fresh you will want to use less)
- 2 T. Sugar
- 1 ½ tsp. Salt
- 4-5 C. White Flour
- 1 ½ T. Gluten Flour
- 1 T. Yeast
- Put on a large cookie sheet that has been greased/sprayed and has a layer of cornmeal. I form into a long skinny form and use a sharp knife to cut slits in the top like the stores do. This loaf will rise large. It should be about double its size on the pan when you put it in the oven. While it is rising I keep it covered with sprayed saran wrap.
- Before putting in the oven I beat 1 egg and use a basting brush to brush a layer over the top of the bread. Be gentle so it doesn’t fall.
- Bake at 350 for 27-30 minutes. For normal French/white bread just don’t add the rosemary and garlic.
Pizza Dough Variation
Use the French/White Bread recipe but only use 1 T. Oil. You can take the dough out of the bread maker and just roll it right away and place on pan/stone which is covered with cornmeal. It will rise while you put your toppings on. If you are just doing sauce and cheese let it rise a little longer before putting in the oven. Bake at 400 for 20-25minutes with the toppings on. If I have a lot of veggies sometimes I will let it cook a few minutes longer.