Lazy Lasagna - Koren & William Warden
Submitted by Koren & William Warden
Warden Meat & Maple
16 oz extra wide egg noodles
2 cups ricotta or creamed cottage cheese
1 1/3 cups mozzarella cheese
2/3 cup grated parmesan cheese
5 cups spaghetti sauce
Add 2 lbs cooked Warden grass fed ground beef, sweet Italian sausage or breakfast sausage to spaghetti sauce.
- Bring water & 2 tbsp salt to a rapid boil. Add noodles to water. Boil uncovered, stirring occasionally, about 5 minutes. Drain
- Preheat oven to 375°.
- In a large bowl, toss noodles with ricotta, mozzarella & parmesan cheeses.
- In a 2 quart oblong baking dish, spoon enough sauce to cover bottom. Layer half the noodle mixture & half the sauce, repeat.
- Bake 25-30 minutes
Flour Tortillas with Marguerite, Rainy, and Rose
Tiki Style Chicken - Susan Gallagher
Submitted by Susan Gallagher
I love this recipe, but I do not know where it came from. I have had it for a long time.
- 1 broiler/fryer cut up (or thighs)
Pulverize the following spices until very fine:
- 1 tsp ground ginger
- 1/8 tsp ground coriander
- 1/4 tsp cumin seeds
- pinch ground clove
- pinch ground cinnamon
When the above is finely pulverized, stir it into:
- 1 cup plain yogurt
- juice of 1/2 a lime or a lemon
- 2 tbsp peanut oil (vegetable oil works fine)
- 2 tbsp ketchup
- 1 tbsp honey
- 1/2 clove garlic, crushed
Place chicken skin side up in a glass or ceramic baking dish, cover with yogurt marinade, cover, refrigerate for at least 12 hours or overnight. No turning necessary.
Remove all from the refrigerator, wipe excess marinade from chicken parts and SAVE!
With chicken back in the dish, broil 5 inches from heat 8 to 10 minutes to brown skin side. When browned, recover and bake at 325 degrees for 45 minutes. Remove from the oven, drain, strain and reserve drippings. Raise oven temp to 375.
Mix 1/2c strained drippings with 1/3c reserved marinade. Pour over chicken and bake uncovered for another 15 minutes. Baste 2 or 3 times.
Serve with hot drippings, which may be thickened with a little cornstarch.
Good with rice.
Sheet Pan Chicken Shawarma - Cathy Dellinger
Prep time: 10 minutes.
Total time: 45 minutes
Traditionally a Middle Eastern street food which is wrapped or stuffed into a pita. This is another riff with the shawarma served atop a warm pita layered with a spread of yogurt, tahini and turmeric, and fresh greens which gently wilt under the warm mixture. Leave off the chicken, ramp up the vegetables and you’ve got yourself a great vegetarian meal. Leftovers warm up beautifully.
1-2 Tbs olive oil
1 1/2 lbs boneless and skinless chicken thighs cut into bite sized pieces
2 large portobello mushrooms sliced 1/2“ thick
1/2 red onion thickly sliced
1 medium seeded delicata squash, unpeeled sliced into 1/4-1/2” half moons
1 15 ounce can of chickpeas rinsed, drained and patted dry
A few handfuls of baby greens
1/4-1/2 cup Greek yogurt mixed with 1 tsp tahini (optional) and a rounded 1/8 tsp of turmeric.
4 pita breads
Parsley or cilantro for garnish
- Preheat oven to 425 degrees. Line large, rimmed baking sheet with aluminum foil or parchment.
- Scatter chicken, chickpeas and vegetables in one layer on to sheet pan.
- Toss with 1-2 Tbs of **shawarma spice blend and a generous drizzle of olive oil.
- Roast for approximately 40 minutes until chicken is cooked through and vegetables are tender.
- On to warmed pita bread, slather a Tbs or so of yogurt mixture, followed by a generous handful of greens followed by the warm chicken mixture.
- Top with a small handful of chopped parsley or cilantro and a drizzle of olive oil.
** SHAWARMA SPICE BLEND - makes 4 tablespoon servings
1/2 tsp ground cinnamon
1/4 tsp cardamom (or cloves)
1 tsp ground coriander
1 1/2 ground turmeric
1/2 tsp ground ginger
2 tsp smoked paprika
2 Tbs ground cumin
1/8 tsp cayenne pepper or to taste (or 1/2 tsp ground black pepper)
Add all spices into a small jar and shake or stir to combine. Will keep at room temp for several months. This can also be used on chickpeas, roasted veggies, eggs or tofu scrambles and more.
Runza - Anna Spalding
A runza is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings.
For the dough:
4 1/2 cups all purpose flour, divided
1/2 cup sugar
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
1/2 cup olive oil
1/2 cup milk, at room temperature (or your favorite non-dairy milk)
1/2 cup water, room temperature
1/2 cup unsweetened plain yogurt, at room temperature
For the stuffing:
3 cups finely chopped cabbage (or sauerkraut )
1 lb. ground beef or seitan
Salt and pepper to taste
Preheat oven to 350
- Combine two packets of yeast with a half cup of sugar
- Proof the yeast in a half cup of warm / hot water and a half cup of room temperature soy milk. Stir until dissolved and then wait for it to foam a bit.
- Add in 4 and a half cups of flour , 1 teaspoon of salt and a half cup of yogurt
- Add in oil. Gently knead until you make a ball of dough with no visible flour. Cover bowl with a towel, let rise for an hour or until it doubles in size.
- At about 40–45 minutes into said hour, chop up one onion, three cups of cabbage (or sauerkraut) and one pound of ground beef or seitan
- Sauté the cabbage and onion in a bit of oil, add salt and pepper to taste.
- Add in the seitan or the ground beef. Brown the beef.
- Pull the dough into 6 equal pieces
- Flour down your assembly surface, add in a half cup of filling to each approximately six inch disk of dough. Tuck in the sides first then roll up the ends.
- Fold the top and bottom edge of the dough and press corners to seal. Then fold the left side in and pinch to seal. Fold the right side over covering the left and pinch to close.
- Place on a greased baking pan. Bake for 20-25 minutes or until golden brown.
Buffalo Style Turkey Burgers - Laural Ruggles
20 oz ground turkey
8 oz crumbled bleu cheese
¼ cup Frank's RedHot Sauce
Mix all in a bowl and form five 4 oz patties.
Put 2 tablespoons of oil in a frying pan, cook the burgers in the oil until cooked through and crispy on the outside (about 6 minutes each side)
Serve on a bun with bleu cheese dressing and your favorite burger toppings.
Mid-Winter Eve Lobster Bisque - Bill Biddle
Around the end of January, beginning of February, the Celtic feast of Imbolc, also known to many of Celtic descent as St. Brigit’s Eve, celebrates signs of winter’s end. In many of our nimbler years, in the dead of winter, we celebrated Imbolc with lobster bisque, friends, a bonfire in the field out back, and in its warmth, stories and song.
This recipe will make enough for a large bowl a piece for 6, or up to 12 to each have a substantial cup. You'll need a long handled ladle to dredge the lobster bits from the bottom of the pot when you serve.
3 pound-and-a-half live fresh lobsters
2 medium onions, finely diced
2 large carrots, peeled and finely diced
2 stalks of celery, leaves included, diced
1 stick of butter
2 tbsp flour
3 bottles of Underwood Clam Juice
1 small can of tomato purée
1 jar of Better Than Bullion Lobster Base
1/2 pint heavy cream
1 can unsweetened evaporated milk
1/4 tsp freshly ground nutmeg
1/2 cup sherry
salt and freshly ground pepper to taste
Preparation: Steam the three lobsters, allow to cool enough to handle, and extract all the meat, including the meat in the honeycomb (which is the most tedious to extract but also the most delicious meat in the beast), the green tomalley and the bright red coral (if these are present). Do all this over a large bowl or basin to save all the liquid that drains from the lobsters as you pick them apart. Save all the meat. Separately, save the liquid. Save the eight skinny legs. Discard only the empty shells (but NEVER in an outdoor compost pile that your dog can get into: ingested lobster shell can be deadly to dogs).
In a large heavy pot melt the stick of butter over low heat, and add the diced onion and diced celery. Stir these frequently until they soften and become translucent.Sprinkle over this the 2 tbsp of flour, stir it into the veggie mix thoroughly and continue to cook 5 more minutes over low heat. Do not brown.
Add the diced carrots and continue cooking over low heat, stirring frequently. Toss in the eight skinny lobster legs, pour in the three bottles of clam juice, and the can of tomato purée. Strain the reserved lobster liquid (to catch any tiny fragments of lobster shell) and it to the pot. Raise the heat to bring the ingredients to a simmer, and cook slowly for about 40 minutes. Allow to cool. Remove and discard the eight skinny lobster legs.
While the stock is cooling, cut up the larger pieces of lobster meat, the tails into six pieces each, the large claws into whatever size you prefer (and also depending on how many you plan to have at table).
When the stock is cooled, calculate how much liquid you will need when the cooking is finished, and make , and add, lobster base bouillon (boiling water and successive teaspoons of Better-Than-Bouillon Lobster base stirred in, with frequent testing).
Next you'll need to allow the bisque to cool enough to purée it. (Never attempt to purée really hot liquid as it'll blow the top off your blender and paint both you and the kitchen.) So, while the bisque liquid cools, add to it roughly a quarter of the lobster meat you've saved (including the tomalley and the red roe), and then purée the bisque in small batches, and pour it back into your large pot.
Add the 1/2 pint of heavy cream, the (well-shaken) can of unsweetened evaporated milk, the nutmeg, and the sherry. Stirr will and correct seasoning to your taste. Do not add the remaining 3/4 of your lobster meat until the very last minute before actually serving the well heated (but never boiled) bisque. Stir all this well, and keep warm over low heat.
Skillet Meatballs with Peaches, Basil, and Lime - Roberta Smith
I got this recipe from the New York Times and we have really liked it. I have given their ingredients but changed the quantities of some. I have also made this with sliced apples instead of peaches. Just thinking about this recipe makes me want to jump up and make it again.
In a large bowl mix together:
1 ½ Tbs. minced fresh ginger
3 garlic cloves, minced
1 ¼ tsp. ground cumin
1 ¼ tsp. kosher salt
1 pound ground pork
1/3 cup panko
3 Tbs. basil leaves, finely chopped
Using your hands, gently mix all together into 1 ¼” balls. Do not overwork.
Heat a large skillet over medium-high heat, add 2 Tbs. EV olive oil and let it heat up. Add meatballs in one layer. Cook, turning and shaking the pan until meatballs are browned all over – about 5-7 minutes.
Pour 2 Tbs. red wine into the skillet and move the meatballs over to one side scraping up any browned bits. Add 3 cups of diced ripe peaches, a pinch of salt and 2 Tbs. water. When the peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers and the peaches are juicy and tender – about 5-10 minutes longer.
Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. This sauce should be chunky. Add ¼ cup thinly sliced scallions and mix them in so they wilt slightly. Squeeze the juice of ½ lime over all and then taste for any needed salt or more lime juice. Sprinkle with some cumin and garnish with some torn basil leaves. Serve over crisp salad greens.
Cream of Cauliflower Soup - Roberta Smith
I got this recipe from the New York Times. It has a little bite to it. I changed some things – more broth and fresh ginger instead of ground ginger.
2 leeks, including 2” of green, roots trimmed
2 Tbs. olive oil
2 Tbs. unsalted butter
1 celery rib with extra leaves, coarsely chopped
2 Tbs. finely minced garlic
2 tsp. curry powder
2 tsp minced fresh ginger
4-8 cups chicken broth (depends on size of cauliflower)
Juice of ½ lemon
1 head of cauliflower, cored and broken into florets
1 cup ½ and ½
Salt and pepper to taste
Cut leeks in half lengthwise, wash to remove dirt, pat dry and slice thinly crosswise.
Heat oil and butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened – about 10 minutes and add garlic during the last 5 minutes. Stir in the curry powder and ginger and cook over very low heat to permeate the vegetables – about 1 minute.
Add the broth, lemon juice and cauliflower florets. Raise the heat to high and bring to a boil. Reduce the heat and simmer, partially covered, until the cauliflower is very tender – about 15 minutes. Cool slightly.
Puree in a food processor until very smooth, adding ½ and ½ through the feed tube. Add extra broth (or not) for desired consistency. Season with salt and pepper.
Persian Turkey Burgers - Robert Elmes
This has been my go to recipe for this year. I put them on the grill or on the stovetop and serve on a plate with salad of romaine with feta or on a pretzel roll for a real treat. They freeze so I can pull them out when frantic.
3/4 cup grated zucchini
1 1/2 pounds ground turkey
1/3 cup red onion chopped
2 garlic cloves chopped
1/4 cup unseasoned bread crumbs
1/4 cup fresh parsley chopped
1T mint chopped if you have it
1/2 t coriander
1/4 t chili powder
1/4 t kosher salt
Mix all and make patties. Freeze, refrigerate or eat.
Serve with romaine and feta salad. Also make a cherry tomato,red onion,lemon juice, Grace’s olive oil, salt and pepper salad to add. The colors are gorgeous and taste alive.
Tasty Chickpeas and Lamb - Kathleen Monroe and Frank Jannarone
2 16 oz cans chickpeas or 1 cup dried chickpeas and 5 cups water. If you are not using canned chickpeas, cook the raw chickpeas until tender, drain and reserve liquid. If you are using canned, drain and reserve the liquid.
3 T olive oil
2 cups chopped onion
3 cloves crushed garlic
1/2 diced green pepper
1 tsp turmeric
1 tsp chili powder
1 1 lb can diced tomatoes
1/2 tsp cumin
1/4 tsp curry
2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground cloves
Optional: 1# ground lamb
I make this both as a vegetarian meal but dress it up for company with lamb.
Heat the oil in a fry pan and fry the onion until soft. Add garlic, green pepper, turmeric, curry, cumin, and chili powder and fry for 3 minutes. If you choose to add lamb, do it now. Put in lamb and brown it.
Add tomatoes, salt, cinnamon, cloves and simmer, uncovered 30 min.
Add the chickpeas and enough of the reserved liquid to make a sauce consistency. Simmer, uncovered 15-20 minutes. You can stir in a little lemon juice (1 T).
Serve over rice or with pita bread or lavash.
The lamb we use is raised in Fairlee (Cami Buster; Ledgestone Farm) and processed and packaged by Bryan’s Custom Cutting in Barnet, Vermont.
Frank's Favorite Chicken Thighs - - Kathleen Monroe and Frank Jannarone
2 lbs boneless/skinless chicken thighs
1/4 cup of olive oil
1/4 c. tarragon, white wine, rice or plain white vinegar
1/4 c. lemon juice
2 tsp dried tarragon
1 tsp ground black pepper
3 T Dijon mustard
2 T butter, softened and melted
1 T honey (optional)
Gather all the liquids, including the melted butter, and mix them in a bowl. Add chicken and marinade to a large plastic bag massaging once or twice, refrigerate for at least one hour. Overnight is better.
Prepare your wood fire (the smoke enhances the flavor) or barbecue (medium heat). Place chicken on barbecue. Cover and grill over low heat until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill at higher heat to crisp the outsides. Serve chicken hot, warm, or at room temperature. Makes super sandwiches on soft buns.