Recipes

Favorite Recipes, CCS

Bacon Wrapped Water Chestnuts

3 cans whole water chestnuts
1/3 c brown sugar
Soy or tamari sauce
Strips of regular bacon (1 strip per 6 water chestnuts)

Drain the water chestnuts and pat dry.
Soak water chestnuts in sugar for at least 2 hours.
Cut bacon in 3 sections across and once lengthwise.
Wrap each water chestnut in a strip and skewer with a toothpick.
Sprinkle with soy or tamari to taste and baste the water chestnuts several times. This can be done ahead.
Roast at 425 for about 15 minutes or until bacon is cooked. Serve hot.

Baked Panko-Crusted Triggerfish

1 1/2 pounds fish fillets (e.g., haddock, cod, catfish, pollock, or similar mild white fish)
Salt
Pepper
1 cup panko breadcrumbs
2 tablespoons finely chopped parsley
1/4 cup flour
2 large eggs
1 teaspoon Old Bay
2 tablespoons mayonnaise
Optional: tartar sauce or remoulade sauce for serving.

Heat the oven to 425 F.
Line a baking dish with aluminum foil or parchment paper.
Sprinkle both sides of the fish pieces with salt and black pepper and dip in flour.
Dip in egg whisked with mayonaise and a little Old Bay.
Dip in panko mixed with parsely.
Bake for 16-20 minutes.

Baklava

Ingredients
For the baklava:
* 1.5 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
* 1 lb of phyllo dough
* 1.5 cup of butter, melted
* 1/2 cup of sugar
* 1.5 teaspoon of ground cinnamon
* 1/2 teaspoon of ground cloves

For the syrup:
* 1 cup of water
* 1 cup of sugar
* 1/2 cup of honey
* 2 tablespoons of lemon juice
* 1 cinnamon stick
* Finely ground pistachios for garnish (optional)

Method
1 Lightly grease a 9x13 pan and set the oven to 350 degrees F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.
3 Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.
4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.
5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.
6 Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.
Note: too much syrup can make it soggy.

Banana Bread (Paleo)

4 small/med very overripe bananas or 3 larger ones, mashed well
4 large eggs room temp
2 tsp pure vanilla extract
1/4 cup coconut oil melted and cooled to almost room temp
1 3/4 cups blanched almond flour
1/2 cup tapioca flour
1 tsp baking soda
1/2 tsp baking powder or make your own paleo baking powder
1 tsp cinnamon
1/4 tsp fine grain sea salt

Whisk together all dry ingredients and set aside.
Preheat oven to 350 degrees F and line a medium loaf pan with parchment paper.
In a large bowl, whisk together the eggs and mashed bananas, then vanilla and coconut oil until well combined.
Slowly stir the dry mixture into the wet (don't use an electric mixer - you will overmix the batter and prevent it from rising properly) just until moistened and no visible flour remains.
Transfer batter to prepared loaf pan and bake in the preheated oven for 50-60 minutes until deep golden brown and toothpick inserted into the center of the loaf comes out clean.
Allow to cool completely in the loaf pan resting on a wire rack, then remove using the parchment paper to help you, slice and serve.

Bananas Foster

6 large bananas brushed with lemon juice
1 c brown sugar
1/2 c butter
Melt butter and brown sugar in a frying pan
Add bananas and several sprinkles of cinnamon
Flambe with 1-2 T rum.

Bibimbap

Broth: Saute ginger and garlic in sesame oil.
Add chicken or veggie broth, fish sauce and soy sauce to taste.
You could skip a lot of the time/steps/effort just by using chicken broth.

Vegetables: Any of the following sauteed/steamed in a little of the broth or sesame oil
Shitake mushrooms
Bean sprouts
Peppers, green or red
Carrot match sticks
Greens (kale, bok choi, arugula, etc.) sliced
Green or red cabbage thinly sliced
Cucumber match sticks
Zucchini match sticks

Rice: Cook in veggie or chicken broth.

Chicken breast: Thinly sliced and sauteed in sesame oil.

Egg: Slightly cooked (poached or fried over easy).

Garnishes:
Kim chee
Red chili garlic paste
Scallions
Chopped peanuts

Serving:
Arrange rice and vegetables in a shallow dish.
Pour on some broth
Put egg in center.
Garnish
Mix it up
Enjoy

Blueberry Cobbler

1 quart blueberries or combine with cherries and peaches.
lemon juice
Mix and scatter n top:
1/2 c ww flour
1/2 c brown sugar
1/2 stick butter
3/4 c oats
Nutmeg
Bake at 325 ~1/2 hour

Bok Choi Salad

Ingredients are flexible.
Several bunches of baby bok choi.
Thinly sliced mushrooms.
Thinly sliced red onion or scallions.
Ramen noodles. Don't use the seasoning.
Toasted Sesame oil.
Soy sauce.

Mix bok choi, mushrooms, onions in salad bowl.
Add soy sauce and toasted sesame oil to taste.
Crumble Ramen noodles in.
Toss and serve.
Some recipes add toasted almonds and/or sesame seeds.

Brocoli Cheddar Soup

1 bag frozen, chopped broccoli
1/4 c. butter
1 med. onion, chopped
1/3 c. flour
Salt to taste
Pepper to taste
2 c. milk
2 c. chicken broth
Several slices horseradish Cheddar cheese

Saute onions in butter. Stir in flour. Cook 5 minutes.
Add milk slowly, continually stirring.
Stir in cheese and brocoli.
Blend until smooth. Add chicken broth.
Simmer at least 15 minutes, longer for thick soup.
Add more chicken broth to get desired consistency.

Brown Bread

1 c All Bran
1 c molasses
1 c cornmeal
1 c raisins
2 c sour milk with 1 t soda
1 t salt
1 c flour
1 c rye meal
Pour in 1 or 2 well-greased large coffee cans (not > 2/3 full) Steam 4 hrs.

Butter Cake

1 3/4 c sugar
2/3 c butter
2 eggs
1 1/2 t vanilla
2 3/4 cup flour or 3 c cake flour
1 T baking powder
1 t salt (I use less)
1 1/4 c milk
Preheat oven to 350.
Grease and flour 3 8" or 2 9" pans.
Mix sugar, butter, eggs, vanilla until fluffy.
Beat on high speed, scraping bowl ocassionally 5 minutes.
On slow speed, beat in flour, baking powder and salt, alternating with milk.
Pour into pans and bake ~30-35 minutes.

Buttered Cabbage with Caraway

1 2-pound head of green cabbage (also great with Napa)
4 T butter
1 t caraway seeds
1/2 t celery seeds
Salt
1/2 t black pepper

Heat a large (8-quart) pot of well salted water to a boil.
Discard discolored or old outer leaves and the cabbage core.
Tear the cabbage into large (about 1 to 2 inch) pieces.
Add the cabbage leaves to the water.
Submerge and cook for 90 seconds.
Drain the pot and return the cabbage leaves to the pot with butter.
Stir and sprinkle with with caraway seeds, celery seeds, and black pepper.

Cashew Flour Cookies (GF)

1/2 c shortening
1/2 c maple syrup
1 egg
1 t vanilla
2 c cashew flour
1/3 c coconut flour
1/2 t salt
1 t baking sode
1 c chocolate chips or cocoa nibs (optional)
Cream shortening, maple syrup, egg and vanilla.
In a separate bowl mix cashew flour, coconut flour,baking soda, and salt.
Stir in chocolate chips and wet ingredients with a spoon.
Freeze 20 minutes.
Shape dough into cookie balls and put on parchment-lined baking tray.
Bake 12-15 minutes in a 350 degree oven.
Let cool 5-10 minutes on baking sheet and remove.

Cauliflower Soup (Lisa)

4 cups diced onion
1/2 cup water
1/2 teaspoon sea salt
Cook the above together for 20 minutes.
Add:
3 cups diced potato
1/2 cup chopped celery
2 diced carrots
1 head cauliflower
2 cups broth, 2 cups water
Simmer onions in /12 c water untilsoft, about 20 minutes.
Add rest of vegies, and liquid. Simmer about 20 minutes.
Add 2T low sodium tamari, 2T cashew or peanut butter. Lisa uses almond butter.
Blend with immersion stick blender leaving some chunks.
Serve with cracked pepper and sea salt.

Cauliflower with Miso Glaze (from Milk Street)

1 head cauliflower
1/3 c red or white miso
4 t unseasoned rice vinegar
2 t sake (sherry works)
1 T honey
1 t fresh grated ginger
1/4 c chopped shelled pistachios
1 bunch scallions thinly sliced
1/4 c chopped cilantro

Heat the oven to 500° F with a rack in the lowest position. Line a rimmed baking sheet with foil and place in the oven to heat while prepping cauliflower.
Place the cauliflower in a large bowl. Add the oil and 1/4 teaspoon pepper and toss to coat. When the oven is at temperature, quickly remove the baking sheet.
and distribute the cauliflower in an even layer; reserve the bowl.
Roast until the cauliflower is just tender and browned in spots, 15 to 18 minutes; do not stir.
In the reserved bowl, whisk together the miso, vinegar, sake, honey, ginger and 2 T water.
As soon as the cauliflower is done, transfer to the bowl with the miso mixture and gently toss.
Carefully stir in the pistachios, scallions and cilantro.

Charlie Davis Eggs

Melt a little butter in a pan.
Pour in a little cream.
Crack in an egg.
Sprinkle with chili pepper and parmesan (or whatever cheese you have around).
Salt/pepper to taste.
Cover and let cook until whites are done and yolks are runny.

Cheesecake

Blend and pat in pan:
2.5 c vanilla wafers
1/3 c butter
1 t almond
2 T sugar
1 t cinnamon
Beat:
24 oz cream cheese
1 c sugar
1 lemon with grated rind
Add 3 eggs, one at a time and beat
Bake 375 30 minutes
Topping:
2c sour cream
3 T sugar
1 t vanilla
Bake 500 10 minutes

Chicken and Wild Rice Cassrole

(ingredient proportions are very flexible)
Boil a whole chicken or several chicken breasts.
Cook rice in chicken broth.
Make roux of flour, butter, broth and milk.
Mix mushrooms, green pepper, pimento, chicken, rice, salt, pepper, and roux.
Top with slivered almonds and bake at 325 until almonds are brown.

Chicken Marsala

3 lg. chicken breasts
3 tbsp. flour (with salt and pepper)
1.5 c. chicken broth
4 tbsp. butter or olive oil
3 tbsp. fresh chopped parsley
8 oz. pkg. mushrooms. David dislikes mushroos and substituted peppers and onions
1 c. Marsala wine

Cut chicken breasts in half.
Gently pound with finger tips or meat pounder.
Coat each piece with flour.
In large skillet, melt butter or olive oil on low.
Brown chicken on each side about 2 minutes on medium.
Remove chicken from pan.
Add chicken broth, Marsala wine, parsley, and sliced mushrooms to skillet and simmer about 10 minutes.
Add chicken and cook on low about 15 minutes.

Chickpea Stew (Lisa)

Chop one onion, one apple, fresh cilantro, 2-3 cloves of garlic and lightly saute in coconut spread (whole foods) (or oil) or natural light butter (whole foods) with these spices:
a good hot curry, I use trader Joes
garam masala (just a bit)
cumin
turmeric
salt

Toast the spices before adding liquids to bring out flavor.
Add 2 cans chickpeas, 2 cans (or fresh) collards or spinich, one can vegtable broth, one 1/2 can light coconut milk. Let stew slowly. Add rest of coconut milk later. You also can add 1/2 or one diced sweet potato that has been precooked for 3 minutes in microwave. Throw in a few raisins.
Optional- 1 to 2T natural peanut butter, diced red pepper.
Garnishes: peanuts, coconut, chutney.

Cilantro Mayo

3/4 c mayo
3/4 c cilantro
1 T lime/lemon
1 tsp soy sauce
3 cloves garlic

Coconut Shrimp

1 lb jumbo raw shrimp (peeled, deveined with tails left on)
1/3 cup flour (cornstarch can be substituted)
1 tsp salt
3 egg whites
1 cup unsweetened coconut flakes
1 cup Panko crumbs
nonstick cooking spray

1. Preheat oven to 450F
2. Spray the baking sheet.
3. Mix flour and salt in small bowl.
4. Dredge shrimp in flour mixture and shake off excess.
5. Dip floured shrimp in egg whites.
6. Mix panko and coconut flakes in a large plastic storage bag.
7. Add shrimp to panko/coconut mixture and shake bag.
8. Place on baking sheet.
9. Repeat with the rest of the shrimp.
10. Once all the shrimp is placed on the sheet, spray more oil on top.
11. Bake in the oven for about 7 minutes on each side (total cooking time about 14 minutes).

Coleslaw

1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup mayonnaise
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/2 teaspoon kosher salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
Vegies can be shredded a day or two ahead, dressing keeps for weeks.

Corn Bread

6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the eggs, buttermilk, and butter.
I sometimes replace the butter with cheddar cheese and add a few shakes of Tabasco. Corn is good too.
Pour the buttermilk mixture into the cornmeal mixture and fold together until there no dry spots (the batter will still be lumpy).
Pour the batter into the prepared baking dish.
Bake at 425 until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.
Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Corn Bread Dressing

1 recipe cornbread crumbled
2 tbsp unsalted butter
1 large yellow onion
1 long stalk of celery
3 garlic cloves
2 eggs
1 cup chicken stock warmed
2 tbsp unsalted butter melted
2 tbsp fresh minced parsley
1 tsp dried sage (2 tsp if using fresh sage)
1 1/2 tsp garlic powder
salt
cracked black pepper

Set oven to 375 and butter a 9x13 baking dish.
Dice onions and celery and mince garlic.
Saute onions and celery until soft in butter. Add minced garlic and saute for a few more minutes. Take off heat.
Crumble cooked cornbread in a large mixing bowl. (I like to leave some pieces larger and some smaller for the best dressing texture.)
Add sauteed vegetables, salt, garlic powder, pepper, sage, and parsley.
Whisk eggs, warmed stock, and melted butter in another bowl and pour it over the cornbread mixture. Mix everything together well.
Spread the mixture evenly in the prepared baking dish and bake for 25-30 minutes until the top is golden brown.

Corn Chowder

3c milk
bacon
1 can creamed or frozen corn
Red pepper and onion sauted
Potatoes boiled and cut in cubes
Salt, pepper to taste
Top with bacon and parsley
Can add oysters or crab

Crab Cakes

1 lb crab, pick over well
3/4 c panko
1/3 c mayo
2T parsely
2 t Worcestershire sauce
2T Dijon 1 Egg
Celery, green pepper, scallions as you wish
Salt/pepper
Saute in butter/oil. Can then bake in oven
Caper mayonaise: mayo, capers, lemon

Cranberry Bacon Quiche

7 oz cranberry orange relish
3/4 cup chopped pecans
4 eggs
1 2/3 cups milk
8 oz cream cheese, cut into squares
1 tsp salt
chopped parsley
crumbled bacon
2 pie crusts (baked)

Preheat oven to 350 degrees.
Blend eggs, milk cream cheese, and salt together.
Place relish then chopped pecans in pie crust.
Put mixture on top and cook for 50- 60 minutes.
Sprinkle with parsley and crumbled bacon and serve.

Creamed Collard Greens

Blanch a lot of collards, center stems removed and leaves cut into strips or squares.
Plunge into cold water to stop cooking.
Make a cream sauce (butter, flour and milk, cream, or a combination) and mix with the greens.
Saute some shallots and mix in the greens ans sauce.
I used too much sauce at first and the collards seened lost.
Add salt/pepper/nutmeg/something hot like Tabasco to taste.
Can be made a day ahead but I have not tried freezing.

Crepes

1 c cold water
1c cold milk
4 eggs
1/2 t salt
2 c flour
4T melted butter

Put all inngredients in blender.
Cover and blend for 1 minute.
Best if refrigerated over night.
Add more liquid if needed.

Cucumber-Yogurt Soup

4 cups peeled, seeded (I don't), slightly chopped cucumber
2 cups water
2 cups yogurt
1 clove garlic or more
Several fresh mint leaves
1 Tbs honey
1 tsp salt
Dill weed for soup and garnish
chopped scallions or chives for garnish
put everything but the garnish in the blender. Serve very cold.

Cumin Vinaigrette (Charlotte)

1/2 c cider vinegar
1T Dijon mustard
1 1/2 t cumin
1 t minced garlic
salt/pepper
Drizzle in 1 1/2 c olive oil.

Curried Brown Rice and Chickpea Salad (Lisa)

2 cups cooked brown rice
1 15 oz. can chickpeas, drained and rinsed
2 carrots, shredded
1/2 C chopped cilantro
1/2 C cashews, toasted and roughly chopped (or keep whole)
1/2 C apricots, chopped
1/4 C extra virgin olive oil
2 T lime or lemon juice
1 T curry powder
1 t cumin
1 T honey

Whisk together the olive oil, lime or lemon juice, curry powder, cumin, and honey. Set aside.
Combine brown rice, chickpeas, shredded carrots, cilantro, and apricots in a large bowl.
Toss with dressing and let sit for at least 30 minutes to allow flavors to develop.
Just before serving add cashews and toss again. Can be stored in fridge in an airtight container for 3 days.

Curried Rice and Crab Salad

1 c cooked rice
1/2 - 1 c crab meat
1/2 -1 green or red pepper chopped
1/4 c mayonaise
1t lemon
curry to taste
optional: parsely, scallions, celery
Chill. Serve on lettuce leaves.

Curry (Lisa)

Saute olive oil, garlic, onions, curry.
Add chicken, pomegranite molasses, (just a bit), cardamon, spinach (canned or fresh, frozen is too watery), chick peas, raisens, dates, chopped apples.
Bake is slow oven a long time.

Custard

Blend:
3 eggs, 1 extra yolk
2 c milk/cream
1/2 c maple syrup or honey
Sprinkle nutmeg on top.
Place cups in a pan, fill 1/2 with boiling water. Bake 1/2 hour at 350. Makes ~8.

David's Chicken Soup

2 stalks celery
3 carrots
15 green beans
1/2 cup corn
3 small potatoes
1 chicken breast
32 oz. chicken broth
herbs of choice
salt and pepper
Chop celery, carrots and green beans.
Saute in pan with small amount of oil.
Boil potatoes until almost soft.
Add chicken broth and chicken.
Cut potatoes into medium pieces.
Add corn and potatoes to soup.
Add herbs, salt, pepper to taste.
Let simmer until it releases a rich fragrant smell.
Enjoy!

Dill Casserole Bread

1 package (1/4 ounce) active dry yeast. Or little more.
1/4 c warm water
1 c cottage cheese, lukewarm
1 T sugar
1 T dried minced onion
1 T butter
1 T dill seed
1 T dill weed
1 t salt
1/4 t baking soda
1 large egg
2-1/4 to 2-1/2 c all-purpose flour

Soften yeast in water; set aside (not nec with modern yeast).
Combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended.
Stir in yeast.
Gradually add flour to form stiff dough.
Cover and let rise in warm place for about 1 hour.
Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size.
Let rise for 30-40 minutes.
Bake at 350 for 35-45 minutes.
Brush with additional butter.

David's Quiche

This is very forgiving and proportions are what you want.
1 quart cream (heavy, half 'n half, milk, or a mixture)
4 eggs
Any mixture of veggies, enough to almost fill the bakiang pan you pick, mine was 12"x7.5"
Bacon, ham, any meat or not
Cheese (Cheddar, mozarella, swiss, parm,...)

Saute veggies to remove some of the liquid and put in the baking pan.
Cook the bacon, crumble and put with veggies.
Mix eggs and cream, pour over veggies.
Sprinkle cheese on top. Bake at 360 for 45 minutes or until done.

Fish Chowder (Moose)

3 onions chopped
1 c white wine
2 sliced potatoes (parboil a little first)
2 lb filets haddock, cod or any firm white fish
2 celery tops choppped
1 clove minces garlic
1 bay leaf
1/2 t dill
1/4 t pepper
1 t salt
1/2 stick butter
2 c boiling water
Bake in 3 qt covered casserole or bean pot at 375 for 1 hour
Add 2 c warmed light cream and chopped parsely
Improves with age

French Silk Frosting

2 2/3 c powdered sugar
2/3 c butter softened
2 oz melted unsweetened chocolate
3/4 t vanilla
2 T milk
Beat sugar, butter, chocolate and vanilla. Add milk gradually. Beat until fluffy.

Hot Fudge Sauce

Melt: 6 sq chocolate, 2 c sugar, 1/4 lb butter.
Add 1 can evaporated milk, 1 t vanilla and boil.

Ginger Carrot Soup (cold)

2 tablespoons olive oil
1 medium onion, chopped
1 2-inch piece fresh ginger, peeled, grated
1 clove garlic, sliced
2 pounds carrots (10 to 12), sliced
6 cups low-sodium vegetable broth
Juice of 1 lime, plus lime wedges for garnish, optional
1 cup plain yogurt (not nonfat)
Salt and freshly ground black pepper

1. Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.
2. Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.
3. Working in batches, purée soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
4. Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired.

Ginger Snap Cookies (David)

2 c sifted all-purpose flour
1 T ground ginger
2 t baking soda
1 t cinnamon
1/2 t salt
3/4 c butter
1 c brown sugar
1 egg
1/4c molasses
1/3 c cinnamon sugar
Optional: a small amount of vanilla

Mix the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
Place the shortening into a mixing bowl and beat until creamy. If you want to, place the vanilla in here.
Gradually beat in the sugar.
Beat in the egg, and dark molasses.
Mix in the flour mixture until a soft dough forms.
Pinch off small amounts of dough and roll into 1-inch diameter balls between your hands.
Roll each ball in cinnamon sugar and place 2 inches apart on an ungreased baking sheet.
Bake in a 350-degree oven until the tops are rounded and slightly cracked, about 10 minutes.
Cool cookies on a wire rack.

Gluten-Free Corn Bread

1 1/3 c cornmeal
2/3 c Pamelas (proportions of cornmeal and Pamelas can vary)
1 1/2 t baking powder
1/2 t baking soda
1 1/2 c buttermilk, yogurt, or kiefer
1 egg at room temperature
3/4 c or so of frozen corn
3/4 c or so of sharp cheddar cheese
a few shakes of Tabasco sauce
Mix dry ingredients and add to egg/buttermilk mixture.
Stir in cheese, corn, and Tabasco sauce.
Pour into an 8x8" pan and scatter more cheese on top.
Bake 25 minutes at 375.
Can be made without cheese and Tabasco, adding 4T butter and 2T honey

Green Goddess Dressing (Madeline)

Blend in a food processor until smooth:
1/2 c mayo
1/3 c thinly sliced scallions
1/3 c chopped fresh dill
1/4 c plain yogurt
1/2 c fresh parsley
2 T fresh lemon juice
1 T water
1/2 t anchovy paste
3/8 t salt
2 cloves minced garlic

Indian Pudding

5 c milk
1/3 c cornmeal
1/2 c molasses
1 T butter (optional, suggested by Moose)
1 t ginger
Scald 4 c milk.
Add other c to cornmeal then add to scalded milk.
Cook in double boiler 20 minutes, stirring often so as not to lump.
Butter pudding dis (Moose used bean pot).
Add molasses, salt, and ginger.
Bake 2 hours at 325.
Serve with cream or ice cream.

Key Lime Pie

Mix
1 14 oz condensed milk
1/2 c lime juice (Nellie and Joe’s is good but not nec)
3 egg yolks
Fold in 1 beaten egg white,
Make a meringue of remaining eggwhites with 1T sugar and put on top
Cook 15 minutes at 350
(double the recipe fits into a 9 inch shell)

Lemon Tahini Dressing

Blend: 1 c water
1 c peanut oil
3/4 c tahini
1/3 bunch parsely
1/8 c tamari
1/3 c lemon juice

Grace’s Chickpea Salad

1 can chickpeas (or more)
3T salsa
3T Mayo
3 minced scallions
1 crushed garlic
1/4 c chopped cilantro 1/4t salt.

Mac N Cheese

Cook 6 T butter with 6T flour
Add 5 c hot milk and let thicken.
Add sharp cheddar cheese.
Salt/pepper to taste.
Stir in 1 poind macaroni cooked al dente.
Top with the rest of the cheese (total of 2 lb).
Bake 30 minutes at 350.
Makes a 9x13 pan.
I added a slightly higher amount of liquid to make it gooier. Also needs a little Texas Pete.

Moo Shu Chicken

1 lb chicken breast - cut into 1/8 - 1/4 inch thick strips
1 tablespoon peanut oil for stir-frying (optional if using non-stick fry pan instead of wok)
1 package coleslaw mix - with green and purple cabbage and carrots if you can find it
2/3 cup green onions
1 teaspoon freshly grated ginger (use more if you'd like)
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter), warmed
1/3 cup hoisin sauce
Marinade:
2 tablespoons soy sauce - reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil - Olive oil works fine too
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 teaspoons sugar
Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.
Remove chicken from marinade, discard marinade. Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes.
Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.
To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges.

Mustard Greens

2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches greens (mustard, kale, collards..), stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard
Heat a large pan on medium heat and add the oil.
Add the garlic and saute until garlic is softened.
Add the mustard greens.
Season the greens with salt and pepper, and saute while tossing to wilt.
Once wilted add the chicken stock and stir.
Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard.

Nutmeg Cake

2 c brown sugar
2 c flour
1/2 c soft butter
1 egg
1 t nutmeg
1 c sour cream
1t baking soda
1/2 c chopped nuts
With fingers blend brown sugar, flour, butter to make crumbs.
Spread 1/2 crumbs in greased 9 inch square pan (or small oblong).
Stir egg, nutmeg, sour cream mixed with soda into remaining crumbs.
Pour over crumbs in pan.
Sprinkle with nuts.
Bake at 350 for 35-40 minutes until toothpick comes out clean.

Oatmeal Thins (very easy, very good)

1/2 c flour
1 1/2 c oatmeal
14-1/3 c maple syrup
1/2 t baking soda
1/2 c butter Mix dry ingredients
Melt butter with maple syrup
Mix and place on greassed cookie sheet
Cook 8-10 minutes at 350.
Loosem and let stand a few minutes

One Bowl Chocolate Cake

2C cake flour
2 t baking powder
1/2 t soda
1/4 t salt
1/2 c plus 2 T cocoa
1 1/2 c sugar
1/2 c plus 2 T shortening
1/2 c warm water
2/3 c milk
2 eggs
1 t vanilla

Preheat oven to 350.
Mix flour, baking powder, soda, salt, cocoa and sugar.
Add shortening, water, milk, eggs, and vanilla.
Blend at low speed until ingrediets are moistened.
Blend for 3 minutes on medium speed, scraping bowl often.
Pour into 2 9" pans gresed and lined with waxed paper.
Bake until cake rebounds when pressed, ~25-35 minutes.
Cool in pans on rack for 10 minutes.

Oyster Chowder

1 pt. oysters (fresh or frozen).
Celery, onion, peppers.
1 qt. milk/half and half.
1 can whole kernel or frozen corn (not creamed).
1 cup cooked diced potatoes.
Saute onions, peppers and celery.
Add oysters and liquor and cook for 3 minutes or until edges of oysters begin to curl.
Add milk/cream, corn, potatoes, salt & pepper.
Heat thoroughly but do not boil.
Garnish with paprika and bacon.

Pad Thai

Saute: garlic, scallions, shrimp, mushrooms.
Add fried tofu.
Soak bean noodles in hot water
Add bean sprouts, cilantro, and lime juice, fish sauce to taste.
Fry egg beaten with a little water in a thin pancake and slice thin.
Add with chopped peanuts.

Pea Humous

1 cup frozen peas, thawed
4 tablespoons chopped walnuts
1 tablespoon fresh lemon juice
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Blend. One could add basil and/or cilantro.

Peanut Dipping Sauce

3/4 cup creamy peanut butter
1/4 cup rice vinegar
1/4 cup water
1/3 cup reduced sodium tamari or soy sauce
3 tablespoons honey or agave
1 1/2 teaspoons grated fresh ginger or 1 1/2 teaspoon ground ginger
1 to 2 medium cloves garlic, pressed or minced, to taste
1/4 teaspoon red pepper flakes, plus more for sprinkling
Whisk together the ingredients until well blended. Add water if too thick.
Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes

Pecan Pie

3 eggs
2/3 c sugar and 1 c corn syrup ~= 1.5 c brown rice syrup
1/2 t salt (no)
1/3 c melted butter
1 1/2 c pecans
Beat egg, add rest except pecans.
Stir in nuts.
Bake 375 40-50 minutes.
For Derby Day: 2T Jack Daniels, 1/2 c chocolate chips

Pickled Shrimp (Granny Irene)

2 1/2 # shrimp
1 1/2 c oil
3/4 c white vinegar
2 1.2 T capers adn juice
1 T celery seed
1 1/2 t salt dash tobasco
Marinate at least 24 hours

Pie Crust (Fran)

Mix
1 1/3 c flour
1 t salt
Add 1/3 c Wesson oil
3 T milk
Roll into ball
Press in pie plate
Bake 15 min 450

Play Doh

1 c. flour
1 c. water
2 tbsp. cream of tartar
1/2 c. salt
1 tbsp. oil
Food coloring
Heat and stir until it forms a ball.

Pumpkin Curry Coconut Soup (Jack of Cups)

28 oz. pumpkin or pureed frozen squash (easier)
1/2 bunch celery
1/2 c garlic
2 medium onions
2 T curry powder
2 T cinnamon
1 t allspice
1 t clove
8 c veggie or chicken stock
4 cans coconut milk (I use full fat)
2 T oil
Salt/pepper to taste

Saute celery, onion, garlic is oil until onions are translucent.
Add pumpkin, spices, and half the stock.
Heat through.
Add coconut milk and remaining stock.
Heat 20 minutes or so.
Puree with immersion blender.
Optional: tabasco to taste.

Quinoa/Oatmeal Cereal (South Beach Diet)

Cook 15 minutes:
1 c oatmeal
1 c rinsed quinoa
1t cinnamon
1/2 c apple juice
3/4 c water
Add 1/2 c dried fruit and/or almonds

Red Lentil Soup

1 onion chopped
4 ribs celery, sliced
2" ginger minced
coconut oil for sauteeing
1-2 c chopped carrots
2 T curry powder
1 t corrinder
1 c red lentils
4 c veggie broth
1 c coconut milk
dash of Tabasco, salt and pepper to taste

Saute onions/celery/carrots/ginger in coconut oil until soft.
Add curry and coriander and saute 5 minutes more.
Add broth and red lentils, cook until soft. Whiz with Cuisinart stick but not compeltely
Add coconut milk and Tabasco/salt/pepper and warm up.
It may need more spices.

Revithosalata

1/2 cup olive oil
3 T balsamic vinegar
3 or 4 fresh oregano sprigs
2 bay leaves
1 cup dried quinoa, rinsed
Salt and freshly ground black pepper
1 red onion diced
1 small fennel bulb diced
1 garlic clove minced
15 cherry or teardrop tomatoes halved
1 1/2 cups (240 g) cooked chickpeas
1/2 cup (25 g) any chopped fresh herbs of your choice (basil, mint, oregano, parsley, cilantro, dill, fennel fronds)
1/2 cup pitted chopped kalamata or wrinkled black olives Grated zest of 1 lemon
1 cup diced feta optional

Put the quinoa in a medium saucepan with water to cover by 1 1/2 - 2 inches.
Cook, covered, for about 15 minutes, until tender and popped.
Drain excess liquid.
Heat 2 tablespoons of the olive oil in a skillet over medium heat.
Add the onion, fennel, and garlic and cook, stirring, until soft.
Combine the quinoa, onion-fennel mixture, tomatoes, chickpeas, olives, and herbs in a bowl.
Gently stir in the feta, if using.
Season with the lemon zest and salt and pepper to taste.
Whisk together the remaining olive oil and vinegar, add to the salad and serve.

Roasted Brussels Sprouts and Parsnips

2 large parsnips, peeled and cubed
2 cups Brussels sprouts, cleaned and halved
1 large shallot or 1/2 onion, thinly sliced
3 T olive oil
1/2 t salt
1/4 t ground black pepper
2 T grainy Dijon or country mustard
1 T honey or agave
1 T olive oil or grapeseed oil
juice of 1/2 lemon
pinch red pepper flakes or dash Tabasco

Saute shallot in 1T oil over medium-high heat until just translucent. Remove from the pan and set aside.
Saute parsnips and sprouts in another 2T oil and sprinkle with salt and pepper.
Cook over high heat stirring occasionally for 8-10 minutes, until they are both somewhat browned (but not nearly cooked through).
Whisk together mustard, honey, oil, lemon juice, and a pinch of red pepper flakes
Add with the shallots to the pan and toss together.
Place the pan in a 400° oven and roast for 25-30 minutes, until the parsnips and sprouts are tender.
Taste and add any additional salt, pepper, or honey.

Rosettes

2 eggs
1 tsp sugar
1/4 teaspoon salt
1 cup flour
1 cup whole milk
1 teaspoon vanilla

Beat eggs with sugar. Add milk and flour. May need more flour. Deep fat fry in hot peanut oil. Sprinkle with confectioner’s sugar.
Do not heat the iron between rosettes.
Do not use white whole wheat flour.

Shrimp and Grits

Easy:
Saute 2 lbs peeled shrimp in garlic and butter or olive oil.
Cook a package of cheese grits.
Condiments: sharp cheddar cheese, crumbled bacon, scallions, chopped tomatoes with basil.

Fancier
Grits:
1 c grits
4 c water
1 c cheddar cheese
dash tabasco
butter or half and half
Boil water, add grits and cook for ~20 minutes.
Add tabasco, cheese and cream to taste.
Shrimp:
2 lb shrimp peeled
8 slices bacon
4 t lemon juice
1+ T chopped parsley
1 1/2 c sliced scallions
2 cloves garlic, chopped
Saute bacon in pan, drain leaving a small amount of fat
Saute shrimp and garlic, deglaze with a little white wine
Add scallions, parsley, lemon juice, pepper and saute 3 minutes

Serve shrimp over grits. Top with more bacon, cheese, parsley, tomatoes with basil

Shrimp Scampi

3 lbs. lg. shrimp, peeled and deveined
6 cloves garlic, minced
1 1/2 tbsp. lemon juice
2 tbsp. parsley, chopped
1/2 tsp. dried, crumbled tarragon
1/3 c. olive oil
3/4 c. dry white wine
1 1/2 cubes butter, cut in 1/2-inch pieces
2 tbsp. chives or green onions, minced
Salt/pepper
Heat oil in heavy skillet over medium-high heat. Add shrimp and saute about 3 minutes. Remove shrimp and drain on paper towels. Remove all but 1 tablespoon oil from skillet. Place on medium-high heat; add garlic and stir 30 seconds.

Pour in wine, increase heat and reduce wine by 1/3. Add lemon juice and boil. Remove from heat. Swirl in butter 1 piece at a time, blending until creamy. Stir in parsley, chives and tarragon. Season with salt/pepper. Spoon sauce over shrimp and serve with risotto. Serves 4.

Shrimp and Saffron Rice

Cook rice and saffron in rice cooker.
Saute shrimp in garlic
Red or green pepper or pimento
Mushrooms
Scallions
Green peas
Cilantro/parsly? lime? artichokes? olives?
Optional: mussels steamed in white wine. Add liquor to rice/shrimp mixture. Bake at 400 degrees until golden brown and cooked through, about 25 minutes. Serve hot or cold.
6 servings

Shrimp Cakes

1 pound peeled and deveined medium shrimp
1/3 cup panko breadcrumbs
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 scallions, white and green parts, thinly sliced
1 large egg, lightly beaten

Coarsely chop half of the shrimp.
Put the remaining shrimp in a food processor and pulse until smooth.
Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg.
Refrigerate for 10 minutes, and then form into 4 patties.
Refrigerate 10 more minutes. Cook the burgers in hot oil about 3 minutes per side.

Sauce: mayonnaise and Old Bay seasoning to taste.

Shrimp Spring Rolls

This recipe is very flexible. Put in whatever works for you.
Grate cabbage and carrot.
Add chives or scallions, chopped basil, cilantro, mint, parsley (whatever you have).
Season with a little lime juice.
Roll in spring roll wrappers with spinach, celery sticks, cucumber sticks, and optional shrimp split in half.
Serve with peanut dipping sauce. <

Shrimp with Noodles and Wasabi

1 lb peeled shrimp
1T fresh grated ginger
2 cloves minced garlic
1 1/2 T vegetable oil
4 oz cooked noodles
2 c napa cabbage shredded
1/2 c sliced radishes
1 large carrot shredded
1/4 c basil

Dressing:
5 1/2 T soy sauce
5 1/2 T rice vinegar
1 1/2 T lime juice
2 t sesame oil
1 1/2 t wasabi paste

Saute shrimp, ginger, and garlic in oil
Layer noodles, shrimp, cabbage, carrots, radishes, and basil
Pour dressing over
Optional: sprinkle wasabi peas or cashews over the top

Smoked Salmon Dip (Wendy)

8 oz each of lite cream cheese and light sour cream
2 tbsp red onion (you can add more if you want)
2 tbsp dill, more as garnish
6 or 8 oz. pieces of lox

Soft Shell Crabs (easy)

4 cleaned soft shell crabs
1 tablespoon olive oil
Sprinkle of fine sea salt

In a heavy, wide skillet, heat the olive oil over medium-high heat until shimmering.
Sprinkle a little bit of salt around the bottom of the pan.
Place the crabs into the pan in a single layer, shell side down.
Cook undisturbed for about five minutes, until the underside is crispy and red with a few browned spots.
Flip crabs and cook on the other side until cooked through, 3 to 4 minutes more.
Serve immediately or pack for lunch.

Spaghetti Squash Pancakes

1 medium spaghetti squash, cooked
4-5 Tbsp grated fresh ginger
4 eggs
2 Tbsp chopped green onion or chives
Scrape out the spaghetti squash into bowl.
Add ginger, eggs, and onion or chives.
Form into 3 inch patties in greased hot skillet.
Cook 3-4 minutes on each side.
Serve with soy sauce or Tamari.
Makes 30 pancakes.

Spanikopita

1 lb. filo, frozen
2 (10 oz.) pkgs. frozen spinach or 1 lb. fresh
1 bunch scallions
1 lb. cheese: feta, hoop, or cottage
A few grates of nutmeg (optional)
1/4 tsp. salt
5 eggs, well beaten
1/4 lb. butter

Defrost filo 2 hours ahead of time.
Thaw out frozen spinach. If using fresh, steam for 5 minutes until wilted.
Crumble cheese, using fork to break feta cheese up.
Add more salt if using hoop or cottage cheese as substitute.
Mix in eggs, scallions, and nutmeg. Set aside.

Heat butter in a small pot. Unwrap filo and smooth creases out.
Plan to use half of the filo sheets for the bottom layer and the other half for the top. (Keep covered while using, filo dries out quickly.)
Oil pan generously, bottom and sides, using pastry brush.

Lay first sheet of filo in square or rectangular cake pan, letting excess lap over edges.
Sprinkle with warm oil. Lay a second layer and sprinkle with a little more oil.
Continue until half of the filo is used.
Spread all the spinach mixture evenly over the filo, including the corners.
Cover with remaining filo, oiling between sheets.
Do not throw any filo away; include it in; it is all edible.

Roll and tuck all the filo around the inside edges of the pan.
Do not trim with scissors or knife as one would for pie crust.
Brush top and edges with remaining oil.
Bake at 325 degrees for 50 minutes.
Serve hot, cut into square pieces like a cake.
Reheat when necessary; never serve cold.

Swedish Cabbage Soup

5T butter
2c chopped onion
2t whole or ground carraway seed
2t salt
8c shredded cabbage
6c stock
2 medium potatoes
1c yogurt
lots of freshly ground pepper

Scrub potatoes, cut into chunks and boil until tender
Drain, saving the water for stock
Whip the potatoes and blend in yogurt
In a large pan, cook onions slowly in butter
After a few minutes add caraway and salt
Cover and cook over mediuim low heat ~15 minutes, stirring occassionally
Add remaining ingredients, cover and simmer ~20 to 40 minutes, adding potatoes towards end

Tapenade (Lisa)

Mix in Cuisinart:
Can of black olives
Handful of green olives (more for pungence)
Lemon juice to taste
Pour or so of olive oil
Clove of garlic (or powder to taste
Salt and pepper
Herbs if wanted <

Tomato Pie

1 1/2 lbs tomatoes, sliced (use good ones!)
1/2 cup part-skim mozzarella cheese, shredded
1/2 cup feta cheese, crumbled
1/2 cup mayonnaise
1/2 cup green onion, sliced
1 bunch basil
salt and pepper
2 tablespoons parmesan cheese, grated
1 baked 9" deep dish pie crust. Whole Foods gluten-free is good.
Note: the cheeses can be any mixture of mozzarella, feta and cheddar.

Slice enough tomatoes to loosely fill the pie crust. Drain them very thoroughly, first in a colander and then with paper towels.
Layer tomato slices in pie crust and cover with a layer of basil, green onions, salt, and pepper.
Repeat.
Mix the mozzarella, feta, mayonnaise, and green onions with salt and pepper to taste.
Spread on top of tomatoes.
Top with parmesan cheese.
Cover any visible crust with foil. I often bring the topping out over the edge of the crust.
Bake at 350 for about 30 minutes or until the top is golden brown.
Halfway through the baking time, remove foil from crust so that crust can brown.

Tom Yum Soup

Almost any combination of the following is good:
Broth. If you have lemon grass, boil it in.
Ginger
Shrimp
Mushrooms
Peas or snow peas
Carrots
Any greens and/or brocoli
Coconut milk added after rest is cooked in
Cilantro
Lime
Fish sauce
Tamari
Tabasco

Turnip "Potato" Salad

6-8 medium turnips peeled and cut in cubes
Dressing: 1 T lemon juice, 1/4 c mayonaise, 1/2 t sea salt, 1T dry mustard, 2T apple cider vinegar, olive oil to taste
1/2 c cilantro leaves
1 medium red onion minced

Boil turnips until fork tender
Transfer turnips to a bowl and let cool 5 minutes
Add dressing, cilantro, and red onion
Serve warm or chilled

Vegetarian Chili (Lisa)

Lightly saute/toast two to three cloves of garlic and spices in a small amount of olive oil.
Add 2-3 diced peppers (yellow, red and and orange) and one small package diced mushrooms.
Cook for a little while but do not burn spices.
Add three cans of beans with liquid (black, white, and red) and two cans of fire roasted tomatoes.
If you want it to be tomato free, use a carton of broth and cook it down.
Half an hour before serving add one diced onion and juice of a lime.
Garnish with avocado or guacamole, salsa, Greek yogurt, cheddar cheese, and fresh lime slices.
You can eat it alone or on rice.

Spices:
Cumin- more
Oregano- some
Cinnamon- a dash
Cocoa powder- a teaspoon or so
Chili/hot sauce- to taste

Watermelon/Radish Salad

4c bite-sized watermelon chunks
i bunch radishes sliced thin
1 c thinly-sliced red onion, cut in half-moon slices
2 c baby arugula
1 small bunch mint leaves torn into pieces
2T balsamic vinegar
Salt/pepper to taste