Chili con Carne

 Chili con Carne

1 T. olive oil

1 1/2 lb. ground beef

2 c. chopped onion

1 c. chopped green pepper

2 T. minced garlic

2 T. chili powder

1 tsp. salt

1/2 tsp. ground pepper

2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. cayenne

1 (15 oz.) can crushed tomatoes

3 T. tomato paste

1 tsp. sugar

2 c. water

2 (15 oz.) cans chili beans (optional)

Heat the olive oil in a large heavy pot.  Add the ground beef.  Cook until brown.  Add the onion, green pepper, garlic, chili powder, salt, ground pepper, cumin, oregano and cayenne and cook until soft.  Add the crushed tomatoes, tomato paste, sugar and water.  Add the chili beans if using.  Bring to a boil.  Lower the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

This chili is great without the beans to use for the chili on chili dogs.  It also makes great chili Frito pies with or without the beans.  It is great with the beans for a hearty soup.

                                             

Breakfast Pizza

 Breakfast Pizza

1 pkg. crescent rolls

1 lb. breakfast sausage

6 eggs

1 c. grated cheddar cheese

1 c. frozen shredded hashbrowns

3/4 c. diced bell pepper

1/4 c. diced shallot or onion

1/4 c. milk

1 T. minced garlic

1 tsp. red chili flakes

Salt and pepper

Set out the crescent rolls to come to room temperature.  Set out the frozen hashbrowns to thaw.  Cook and drain the breakfast sausage.  Spray a 8” x 12” sheet pan with nonstick spray.  Preheat the oven to 375 degrees.

Spread the crescent rolls out over the sheet pan, pinching the seams together to create one flat crust.  Turn up the edges of the crescent rolls to keep the egg mixture from running out.  Spread the cooked sausage, hashbrowns and cheese evenly over the crust.

In a medium bowl, whisk the eggs, milk, garlic, red pepper flakes, salt and pepper together.  Pour the eg mixture evenly over the entire pizza.  Sprinkle the shallot and pepper pieces over the top of the pizza. 

Bake at 375 degrees for approximately 25 minutes or until the eggs and dough are cooked through.  Serve warm.

Candied Dill Pickles

 

Candied Dill Pickles

Ingredients

• 1 quart whole dill pickles without garlic

• 1 T. finely chopped onion

• 1 tsp. celery seed

• 2 1/2 c. sugar

• 1 tsp. mustard seed

• 1/4 c. coarsely chopped pickled sweet cherry peppers

• 1 jalapeño chili finely chopped

Instructions

1. Drain the pickles. Cut the larger pickles lengthwise into fourths and the smaller pickles into halves. Drain the cut pickles in a colander. Mix the pickles, sugar, cherry peppers, onion, celery seed, mustard seed and jalapeño in a large glass bowl. Cover and refrigerate at least 24 hours, stirring several times to dissolve sugar. Pack the pickles back into the empty pickle jar. Store covered in the refrigerator up to 1 month. If you want spicier pickles, leave the seeds in the jalapeño chili when you chop it. For milder pickles, remove the seeds and ribs before chopping.

Notes

These pickles can also be packed in smaller jars and given as gifts.

 

Almond Cranberry Coffee Cake

 Almond Cranberry Cake

1 1/2 c. flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

6 T. unsalted butter

2/3 c. sugar

2 large eggs

1 tsp. vanilla extract

1 1/2 tsp. almond extract

2/3 c. sour cream

2 T. milk

2 c. fresh cranberries

Almond topping:

3 T. unsalted butter

1/3 c. sugar

3 T. flour

1/4 tsp. almond extract

1/2 c. sliced almonds

Icing:

1/3 c. powdered sugar

1 1/2 tsp. milk

1/4 tsp. almond extract

Set out the butter to soften.

Preheat the oven to 350 degrees.  Grease a 9” x 9” baking pan or an 8” x 11” pan. 

In a large bowl, combine flour, baking powder, baking soda and salt.  Set aside.

Using a mixer, beat 6 tablespoons butter and 2/3 cup sugar for several minutes, until creamy and well combined.  Add the eggs, vanilla and almond extract. Beat until combined, scraping the sides of the bowl as necessary.

Add half of the dry ingredients to the butter mixture.  Beat until just combined.  Add the sour cream and the 2 tablespoons milk, beating until combined.  Beat in the remaining dry ingredients.  Add the cranberries and gently fold them into the batter with a rubber spatula. Pour the batter into the prepared pan and smooth the top.

Combine the butter, sugar, flour and almond extract for the topping.  Add the sliced almonds and mix until combined.  Sprinkle the topping over the top of the cake batter.  Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.  Place the  cake pan on a wire rack to cool.

Whisk together all the icing ingredients.  Drizzle over the top of the cake. 

                                                     

Crockpot Apple Oatmeal

 Crockpot Apple Oatmeal

2 apples

1/4 c. brown sugar

1 1/2 tsp. cinnamon

Pinch salt

2 c. oatmeal

2 c. milk

2 c. water

Peel, core and chop the apples.  Place the chopped apples, brown sugar, cinnamon and salt in the bottom of a small crock pot.  Pour in the oatmeal, milk and water on top.  Do not stir.

Cook overnight for 7 - 8 hours on low.

White Chicken Chili

White Chicken Chili

1 T. olive oil

1 medium onion

1 medium green pepper

1 small fresh jalapeño

1 1/2 tsp. ground cumin

1 can (15 oz.) cream-style corn

1 can (7 oz.) diced mild green chilies

2 c. whole milk

1 c. chicken stock

1 can (15 oz.) Great Northern beans

2 c. shredded cooked chicken

Salt and pepper to taste

1 1/2 c. shredded white cheddar cheese

Peel and dice the onion.  Stem, seed and dice the green pepper and the jalapeño. Rinse and drain the Great Northern beans.

Heat the olive oil in a Dutch oven.  Add the onion, green pepper and jalapeño.  Stir over medium-high heat until the vegetables are soft, about 5 minutes.  Add the cumin, corn, green chilies, milk, chicken stock and beans.  Bring to a boil, then reduce to a simmer.  Cover and simmer, stirring occasionally for 10-15 minutes.  Stir in the chicken.  Season with salt and pepper.  Stir in the shredded cheese and serve immediately.

                                           

Brownie Ganache Torte

 Brownie Ganache Torte

1 1/2 c. graham cracker crumbs

1/4 c. toffee bits

1 T. packed brown sugar

10 T. butter

1/4 c. heavy cream

1 T. coffee or Irish Cream liqueur

1 c. semi-sweet chocolate chips

1 (19.4 oz.) box brownie mix

3 T. water

3 large egg whites

1/2 c. chopped slivered almonds

Line a 10” springform pan with parchment paper in the bottom.  Melt 4 tablespoons of butter.  

In a bowl, mix graham cracker crumbs, toffee bits, brown sugar and the 4 T. melted butter with a fork until the crumbs are coated.  Press in the bottom of the springform pan.

In a saucepan, heat the heavy cream over medium-low heat until hot but not boiling.  Stir in the liqueur.  With a wire whisk, stir in the chocolate chips until smooth.  Remove from heat.  Pour the chocolate mixture over the crust in the springform pan and spread it out.  Freeze for 20 minutes.

Melt the remaining 6 tablespoons of butter.  Preheat the oven to 325 degrees.  In a large bowl, combine the brownie mix, the 6 T. melted butter and the water; beat with a spoon until combined.  In a small bowl, beat the egg whites with an electric mixer until soft peaks form.  Add to the brownie mixture and beat with an electric mixer until just blended.  Remove the crust from the freezer.  Spread the brownie batter over the chocolate layer.  Sprinkle the almonds over the top.  Bake at 325 egress for 45 - 50 minutes or until the center is puffed and set and the edges are firm.  Cool on a wire rack for 2 hours.  Run a knife around the side of the pan.  Refrigerate until serving time.

Top with whipped cream or vanilla ice cream if desired.

Steak Bites with Bloody Mary Sauce

 

Steak Bites with Bloody Mary Sauce

Ingredients

• 1 T. olive oil

• 1 small onion

• 1/2 c. vodka or chicken broth

• 2 T. Worcestershire sauce

• 2 tsp. hot pepper sauce

• 1 c. tomato sauce

• 1 T. prepared horseradish

• 1 1/3 lb. beef sirloin

• Steak seasoning

Instructions

1. Finely chop the onion. Heat a small saucepan over medium heat. Add the olive oil and the onion to the saucepan and cook for 5 minutes. Add the vodka and cook until reduced by half. Add the Worcestershire sauce, hot sauce, tomato sauce and horseradish. Stir until the sauce starts to simmer. Add salt and pepper. Heat a nonstick skillet over high heat. Trim any fat from the steak then cut into 1 1/2” squares. Cook the cubed meat in the skillet until caramelized on all sides. Place in a crock pot with the sauce. Keep warm and serve with skewers.

   
   

   
   
   
   

 

Easy Peach Cinnamon Roll Breakfast Casserole

 Easy Peach Cinnamon Roll Breakfast Casserole

1 (8 oz.) cream cheese, softened to room temperature

1/2 c. powdered sugar

3 c. frozen sliced peaches, thawed and cut into 1” pieces

1 canister refrigerated cinnamon rolls with icing (Grands Cinnamon Rolls work great)

3/4 c. chopped pecans

Remove the cream cheese from the refrigerator at least an hour before using.

Preheat the oven to 350 degrees.  Butter a 13” x 9” baking pan.

Use an electric mixer to combine the cream cheese and the powdered sugar.  Add the thawed, chopped peaches to the cream cheese mixture and stir to combine.  Set aside.

Break open the canister of refrigerated cinnamon rolls, save the icing to use later.  Cut each cinnamon roll into 6 pieces.  Add the cinnamon roll pieces to the bowl of peaches and cream cheese and stir to combine. Spoon the mixture into the buttered baking pan and sprinkle with the chopped pecans.

Bake for 40-45 minutes.  Remove from the oven and cool for 10 minutes.Drizzle the icing over the top of the casserole.  Serve warm.

                                                         

Cheese and Sausage Egg Muffins

 Cheese and Sausage Egg Muffins

1/2 lb. bulk breakfast sausage

12 large eggs

1/2 medium onion, chopped

1/2 red bell pepper, chopped

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. black pepper

3/4 c. shredded cheddar cheese

Preheat the oven to 350 degrees.  

In a large skillet, cook the sausage until fully cooked.  Drain and set aside.

In a large bowl, whisk the eggs.  Add the onion, red pepper, garlic powder, black pepper, cooked sausage and the shredded cheese.

Spray a 12 cup muffin tin heavily with cooking spray.  Fill the muffin cups with the egg mixture.  Bake for 20 to 25 minutes.

These are also delicious if you substitute smoked salmon for the sausage and 1 T. fresh dill for the garlic powder.

Reuben Squares

 Reuben Squares

Cooking spray

2 (8 oz.) tubes refrigerated crescent rolls

1/2 lb. sliced deli corned beef

6 slices Swiss cheese

3/4 c. sauerkraut

2 T. melted butter

2 tsp. caraway seeds

1/2 c. Thousand Island dressing

Preheat the oven to 350 degrees.  Spray a small baking sheet with cooking spray.  Thoroughly drain the sauerkraut in a colander.

Unroll 1 tube of crescent roll dough onto the pan and pinch the seams together.  Bake for 10 minutes.

Layer the sliced corned beef, Swiss cheese and the sauerkraut on top of the partially baked crescent dough.  Top with the second tube of crescent roll dough and pinch the seams and the sides together.  Brush with the melted butter and sprinkle with the caraway seeds.

Bake until golden brown, about 30 minutes more.

Cut the baked Reubens into squares and serve with the Thousand Island dressing for dipping.

                                          

 

Ham and Cheese Croissant Bake

 Ham and Cheese Croissant Bake

6 day-old croissants

1/4 c. heavy cream

1 c. whole milk

1 tsp. dried thyme

3 large eggs

1 tsp. salt

1/2 tsp. freshly ground black pepper

8 thin slices ham

1/2 c. grated sharp cheddar cheese

1/2 c. grated Swiss cheese

Preheat the oven to 350 degrees.  Cut the croissants into 1 1/2” cubes.  Toast the croissants in the oven for a few minutes to dry them slightly.  Grease a 2 quart baking dish with butter or nonstick spray.  Set aside.

In a small bowl, whisk together the heavy cream, milk, thyme, eggs, salt and pepper.  Place the toasted croissant cubes in the baking dish then pour the egg mixture over them.  Cut the ham slices into 1 1/2” squares and spread among the croissant pieces.  Sprinkle the shredded cheeses over the top.

Cover the dish with foil, then bake for 35 minutes.  Uncover and bake until the croissants are golden brown on top, approximately 10 - 15 minutes.  Serve immediately.

                                                     

Lemon Raspberry Cheesecake Bars

 Lemon Raspberry Cheesecake Bars

1 1/2 c. graham cracker crumbs

1/3 c. sugar

6 T. butter

16 oz. cream cheese

1 lemon

1 1/4 c. sugar

1/4 c. sour cream

1/4 c. flour

1 1/2 tsp. vanilla

2 large eggs

1 can (12 oz.) raspberry filling

Line a 8” x 8” baking pan with parchment paper and set aside.  Set out the cream cheese to come to room temperature.   Zest the lemon and set aside.  Preheat the oven to 350 degrees.

Melt the butter.  Combine the graham cracker crumbs, sugar and melted butter together in a small bowl and stir.  Press into the baking pan to create the crust and bake for 8 minutes.  While the crust is cooling, beat together the cream cheese, lemon zest, sugar, sour cream, flour and vanilla.  Then beat in the eggs and pour the mixture into the pan.  Spoon the raspberry pie filling around the top of the cheesecake then use a knife to make swirl designs.

Bake at 350 degrees for 35 minutes.  Let cool completely before chilling in the refrigerator for 2 to 3 hours.  

Orange Cream Cheese Croissant Bake

 Orange Cream Cheese Croissant Bake

4 large croissants

1 c. orange marmalade

1 (8 oz.) package cream cheese

1/2 c. sugar

2 large eggs

1 c. whole milk

Zest from 1 orange

1/2 tsp. almond extract

Set out the cream cheese to bring it to room temperature.  Cut the croissants into 1” cubes.  Preheat the oven to 350 degrees.  Grease a 2 quart baking dish with butter or non-stick spray.  Zest the orange and set the zest aside.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.  Add the sugar and beat until fully incorporated, then add the eggs, milk, orange zest, and almond extract and again mix to combine.

Place the chopped croissants in a prepared baking dish and place dollops of marmalade among them.  Pour the cream cheese mixture over the croissants, then cover the dish tightly with foil.  

Bake for 35 minutes, then uncover and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 15 more minutes.  Let cool slightly before serving.

                                                           

Lemon Curd

 

Lemon Curd

Ingredients

• 3/4 cup sugar

• 1/3 cup fresh lemon juice

• 2 large eggs

• 2 egg yolks

• 2 teaspoons cornstarch

• 3/4 stick unsalted butter, cold and cubed

Instructions

1. In a medium heavy based saucepan, whisk the sugar, lemon juice, eggs, egg yolks and cornstarch together until smooth. Place over low heat.

2. Add the butter 3-4 cubes at a time, stirring until each has melted before adding more.

3. Continue stirring (making sure to get into the corners of the pan, for around 6 minutes more or until thick enough to coat the back of a spoon without running.

4. Pour into a glass bowl or jar. Allow to cool for at least 15 minutes before chilling in the fridge for at least 45 minutes more. 

Notes

Store in a glass bowl with plastic wrap pressed to the surface of the curd to prevent a skin from forming. Will keep in the fridge for up to 10 days. 

Carrot Cake Banana Bread

 Carrot Cake Banana Bread

2 overripe bananas

2 eggs

1/2 c, coconut oil

1/3 c, honey

1 tsp, vanilla

1 tsp, baking soda

1 tsp, cinnamon

1/2 tsp, salt

1 1/2 c, flour

1 c, finely grated carrots

1/2 c, chopped walnuts

Frosting:

1/4 c. cream cheese at room temperature

2 T. butter at room temperature

1 1/2 c. powdered sugar

1 tsp. vanilla

2 T. heavy cream

Preheat the oven to 350 degrees.  Grease a loaf pan with nonstick spray. Set aside.

Mash the bananas and combine with the eggs in a large bowl.  Add the coconut oil, honey and vanilla and stir until combined. 

Mix the baking soda, cinnamon, salt and flour and add to the banana mixture.  Stir in the carrots and nuts then pour into the prepared baking pan.

Bake at 350 degrees until a toothpick inserted into the center comes out clean; about 45-55 minutes.  Let cool completely before frosting.

While the bread cools, make the frosting.  Combine the cream cheese and butter using an electric mixer.  Add the vanilla.  Slowly add the powdered sugar alternately with the heavy cream and beat until smooth.

Frost the bread and serve.

                                                            

Irish Cream Ice Cream

 Irish Cream Ice Cream

1/2 c. heavy cream

1 c. whole milk

1/2 c. Irish Cream liquor

1/2 tsp. vanilla

6 egg yolks

1/3 c. sugar

1/2 c. mini semi-sweet chocolate chips

Place the heavy cream, milk, liquor and vanilla in a medium sauce pan and bring to a simmer.  Meanwhile, whisk the egg yolks and sugar together in a medium bowl until smooth.  After the cream mixture comes to a simmer, add half the cream mixture into the egg mixture while whisking constantly.  Once combined, pour the egg mixture back into the sauce pan then cook over medium-low heat stirring constantly.  Cook until thickened, about 3 minutes.  The mixture should be slightly thinner than pudding consistency when done.

Remove from the heat and let cool in the sauce pan for 15 minutes.

Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight.  Once chilled, transfer the mixture to an ice cream maker and churn according to manufacturer’s directions.  Add the chocolate chips 1 - 2 minutes before the ice cream is done churning.  Transfer the ice cream to a freezer safe container and freeze for 2 hours to set completely.

                                                          

Scottish Cranachan

 Scottish Cranachan

2 T. butter

1/2 c. sugar

1/2 c. oatmeal

9 oz. mascarpone

1 c. heavy cream

1/4 c. Scotch whisky

1 lb. fresh raspberries

Put the butter, sugar and oatmeal in a saucepan and stir over high heat for 4 to 5 minutes until toasted and crunchy.  Set aside to cool.

Put the mascarpone and cream into a bowl and beat with an electric mixer until soft peaks form.  Add the whisky, 1/2 the raspberries and two-thirds of the cooled oats.  Mix gently until combined.  Spoon the mixture into glasses and top with the remaining raspberries and crunchy oats.  Serve immediately.

                                     

Breakfast Casserole with Everything Seasoning

 Breakfast Casserole with Everything Seasoning

1/2 loaf day-old French bread or baguette

1 T. olive oil

1/2 onion, finely chopped

1 c. chopped leeks

2 cloves garlic, minced

1 lb. spicy breakfast sausage

1 c. shredded mozzarella

1 c. shredded cheddar

1 c. whole milk

1 c. heavy cream

6 eggs

1 tsp. dried mustard

1/2 tsp. paprika

1/8 tsp. cayenne pepper

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

2 T. Everything Bagel seasoning

Preheat the oven to 350 degrees.  Line a baking sheet with foil.  Cut the bread into 1 inch cubes.  Spread the bread cubes on the lined baking sheet and toast until golden brown, about 10-15 minutes.  Set aside.

Heat the olive oil in a large skillet over medium heat.  Add the onion and leeks.  Sauté until soft then add the garlic and sauté for 1 minute.  Remove this mixture from the skillet into a large bowl.  

Add the sausage to the same skillet and cook, stirring and breaking up with a wooden spoon, until browned.  Set aside.

Add the toasted bread cubes and both cheeses into the bowl with the onion mixture.  Stir to combine.  Add the sausage to the bowl and stir.  

In a separate bowl, whisk the milk, cream, eggs, dried mustard, paprika, cayenne pepper, salt and pepper until thoroughly combined.

Grease a 10” x 10” baking dish.  Add the bread mixture to the pan.  Pour the egg mixture over the bread and gently press the bread cubes down.  (If you want to make this the night before, cover at this point and refrigerate.)

Before baking, scatter the Everything Bagel seasoning over the top.  Bake until the top is golden and a toothpick inserted in the middle comes out clean; approximately 1 hour.  To prevent the top from getting too brown, cover with foil after the first 30 minutes. 

Serve warm.

You can also throw a couple cups of chopped fresh spinach in the onion and leek mixture if you would like to add some more vegetables to it.

                                                                           

French Silk Brownies

 French Silk Brownies

1 family size (22.25 oz.) brownie mix

1/2 c. vegetable oil

1/4 c. water

6 large eggs

6 oz. semisweet chocolate 

1 c. unsalted butter

3/4 c. sugar

1 1/2 tsp. vanilla

1/2 tsp. salt

Set out butter to come to room temperature.  Preheat the oven to 350 degrees.  Spray a 9” x 13” baking dish with non-stick cooking spray.

Combine the brownie mix, oil, water and 2 eggs in a mixing bowl.   Stir until thoroughly combined.  Pour the batter into the greased baking dish.  Bake for 25 minutes or whatever is listed on the package.  Cool the brownies completely.  

After the brownies are cooled, melt the chocolate in the microwave.  Stir until smooth.  Allow to cool to room temperature.

While the chocolate cools, place the butter, sugar, vanilla and salt in the bowl of an electric stand mixer.  Beat on high until light and fluffy, at least 3 - 5 minutes.  Then drizzle the melted chocolate into the bowl and beat until combined.

Scrape the bowl with a spatula and turn on high again.  Add the remaining 4 eggs, one at a time, allowing the mixture to beat for 3 minutes after adding each egg.  Stop and scrape the bowl as needed.

Spread the chocolate mousse over the top of the cooled brownies.  Chill for 2 hours or until ready to cut and serve.

Diced Potato Breakfast Casserole

 Diced Potato Breakfast Casserole

1 lb. spicy breakfast sausage 

1 onion

7 eggs

1/2 c. milk

20 oz. bag frozen diced hashbrown potatoes

8 oz. shredded Cheddar cheese

Salt and pepper to taste

Preheat oven to 350 degrees.  Spray a 9” x 13” casserole dish with non-stick spray.  Peel and chop the onion.

Brown the sausage in a large skillet.  Add the chopped onions and cook until soft.

In a large mixing bowl, whisk the eggs and milk together.  Add the  frozen hashbrown potatoes and 1/2 of the cheese to the bowl,  Stir together.  Add the sausage/onion mixture; mix together and season with salt and pepper to taste.  Reserve the remaining cheese to topping the casserole.  Pour the mixture into the baking dish.

Bake for 35-45 minutes.  Remove from the oven and top with the reserved cheese.  Return to the oven for 8 minutes.  Take out of the oven.  Let rest for 5 minutes.  Cut into squares and serve.

                                              

Strawberry Buttermilk Cake

 Strawberry Buttermilk Cake

1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter
1 c. sugar
1 1/2 tsp. vanilla
3 large eggs
1/4 c. sour cream
1/4 c. buttermilk
14 oz. fresh strawberries

Set the butter out to come to room temperature.  Hull and slice the strawberries.  Lightly spray a 9” springform pan.  Preheat the oven to 350 degrees.

Whisk together the flour, baking powder and salt and set aside.

Cream the butter and sugar together in a stand mixer for 4 minutes, until light and fluffy.  Scrape down the sides of the bowl with a spatula.  Beat in the eggs, one at a time, then beat in the vanilla.  Stir the sour cream and buttermilk together.   Alternate adding the flour mixture and the sour cream mixture to the mixing bowl.  Begin and end with the flour mixture.  Mix each time until just combined.

Fold in the strawberries then pour the mixture into the prepared pan.  Smooth the top.  Sprinkle the top with additional sugar.

Bake for 40 - 45 minutes, or until a toothpick in the center comes out clean.  Let cool briefly then run a butter knife around the edge before removing the outer ring.  Let cool completely before slicing.

Mustard Seed Cabbage Slaw

 Mustard Seed Cabbage Slaw

8 c. pre-sliced green cabbage

1 c. thinly sliced red onion

1 c. grated carrot

1/2 c. chopped fresh cilantro

2 T. canola oil

2 T. yellow mustard seeds

1 tsp. cumin seeds

1 large garlic clove, minced

1/4 c. apple cider vinegar

1 1/2 tsp. sugar

1 tsp. salt

3/4 tsp. freshly ground black pepper

Combine the cabbage, onion, carrot and cilantro in a large bowl.

Heat the oil in a small saucepan.  Add the mustard and cumin seeds; cook for 90 seconds or until the mustard seeds begin to pop.  Remove from the heat.  Stir in the garlic, let stand 2 minutes.  Add the vinegar, sugar, salt and pepper, stirring with a whisk.  Allow the mixture to cool then pour over the cabbage mixture.  Toss to coat.  Let stand at least 30 minutes before serving.

If you would like a spicier salad, add 1/2 jalapeño pepper finely chopped when you add the garlic.

Brown Sugar Pecan Ice Cream

 

Brown Sugar Pecan Ice Cream

Ingredients

• 2 c. pecans

• 1 c. packed brown sugar

• 1 T. cornstarch

• 1/8 tsp. salt

• 3 large eggs

• 2 c. whole milk

• 2 tsp. vanilla

• 2 c. chilled heavy cream.

Instructions

1. Preheat the oven to 350 degrees.

2. In a shallow pan, spread the pecans evenly and toast in the middle of the oven until fragrant, about 5 minutes. Cool pecans and finely chop.

3. In a bowl, combine the brown sugar, cornstarch and salt. Whisk in the eggs until combined.

4. In a heavy saucepan, bring the milk just to a boil. Add the hot milk to the egg mixture in a slow stream, whisking until combined. Then pour the milk mixture back into the saucepan. Bring the custard to a boil over medium heat, whisking constantly. Boil for 1 minute continuing to whisk constantly. Stir in the vanilla.

5. Pour the custard into a bowl and chill until cold. Stir in the cream. Freeze the custard in an ice cream maker, adding the pecans at the very end of the processing. This may require 2 batches depending on the capacity of your ice cream freezer. Transfer the ice cream to an airtight container and put in the freezer to harden.

Cucumber and Carrot Salad

 Cucumber and Carrot Salad

4 medium carrots, peeled

1 large or 2 small seedless cucumber

2 T. vegetable oil

1 T. fresh lime juice

1 tsp. sugar

Pinch salt

2 T. coarsesly chopped fresh cilantro

Slice the carrots on the diagonal.  Cut the cucumbers in half lengthwise then slice thinly.  Combine all the ingredients in a serving bowl.  Let stand at room temperature at least 30 minutes before serving.

Pasta Salad

 

Pasta Salad

Ingredients

• 11 oz. small shell shaped pasta
• 3 cloves garlic
• 1 c. cherry tomatoes
• 1/2 cucumber
• 1/2 c. pitted black olives
• 2 T. fresh chives
• 1 handful fresh basil
• 7 T. extra-virgin olive oil
• 4 T. white wine vinegar
• Sea salt and freshly ground black pepper

Instructions

• Bring a large pot of salted water to a boil; add the pasta and garlic, simmer for about five minutes until al dente. Drain. Put the garlic to the side. Put the pasta in a bowl. Cut the tomatoes, cucumber, and olives in the small pieces. Roughly chop the herbs. Add to the pasta.
• Using a fork, mash the cooked garlic with a little salt. Add to the salad. Add the olive oil, vinegar, salt and pepper.