Bohemian Easter Eggs

Designs Fishbone Crown of Thorns Crown of Thorns Crown of Thorns Crown of Thorns Cross Palm Branch Pussy Willow Robe Star Sun Wheat and Grapes (Bread and Wine) World Without End       This method of making Czech Easter Eggs (Kraslice) was passed down from my Grandmother, Bozena (Bessie) Kuchynka Koktavy, a 2nd generation Bohemian immigrant to the U.S. The designs are much less delicate than the Czech eggs that I've seen. Bessie would decorate hundreds of eggs with a kitchen match and then hard-cook the eggs in a brown dye made from onion skins.                                                                                      Ingredients / Supplies A bag full of yellow (Spanish) onion skins - One or two days take of skins from the local grocery store will be enough. Most stores will stock the onions once a day at a particular time. Whenever stocking them, they always end up with a lot of loose skins that they throw away. Just ask the produce manager what time they stock onions so you can drop by and pick them up or if they can save them for you. It might take a couple of trips to coordinate, so plan early. Bee's wax - Bee's was from the market. Paraffin will work just fine. shallow metal container - My grandmother used an aluminum margarine container. Try a tuna can or soda can cut in half. Large kitchen matchsticks - Light the match and extinguish immediately. The larger black end is used for application of the wax. For more delicate decorating you can use a pencil with a flat head dressmaker sewing pin stuck into the eraser. A goose feather pen could also be used. Even more elaborate designs are done by adhering straw to the eggs.                 Eggs - white eggs are a good idea so there is a contrast. Prepare the dye - In a large (6-8 quart) pot bring water and onion skins to a boil. Reduce heat and simmer, continuing to reduce the liquid and adding more water as needed for 3 hours or so. You will want enough liquid to cover all of your eggs completely. Strain removing the onion skins, saving the reddish-brown liquid. Be careful to remove all onion skin residue from the liquid. Allow the liquid to cool to room temperature. Clean the eggs - Wipe them with vinegar. Remove any spots noting that fingerprints will easily mark the eggs, preventing the dye from penetrating the egg. Decorate the eggs - Place the wax in a small metal container on very low heat. The wax should be liquid, but should be prevented from boiling. Decorate the raw eggs by dipping the burnt end of the kitchen match into the liquid wax and quickly dragging the end of the match across the egg. There's only one way to learn the timing and strokes necessary to leave the right amount of wax on the egg. Practice makes perfect. Boil the eggs - Follow standard recipe for hard-boiled eggs.

Bessie (Bozena Kuchynka) Koktavy

Veggie Fried Rice

Ingredients

• 2 cups cooked brown rice (heated frozen organic brown rice
from TJ’s works great)
• 2 TBS coconut oil
• 2 TBS coconut aminos
• 1 cup snow peas
• 1 can drained and chopped water chestnuts
• 1⁄2 cup onions, diced
• 1 cup chopped bok choy
• 1 ½ cups organic broccoli [sic]florettes
• 1⁄2 cup carrots, diced or shredded
• 1 ½ teaspoons sesame seeds, optional
• Salt/pepper/garlic powder to taste
• 1 tsp sesame oil
• Toss in cashews or chickpeas for added protein, optional
• Garnish – Chopped green onions and red pepper flakes

Instructions
Heat skillet to medium heat and add 2 TBS coconut oil. Sauté onions,
broccoli, snow peas & carrots, bok choy and any other desired veggies
under tender. Add water chestnuts and cook for 2 mins. Add cooked
brown rice. Add coconut amines (resembles soy sauce), sesame oil, and
sesame seeds (optional). If mixture is getting dry, add a splash of veggie
broth. Stir in chick peas or cashews before serving. Garnish with
chopped green onions and dried red pepper flakes.

Source: Arbonne - Week 4 Vegan Menu

Garbanzo Stir-Fry

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano (or 1t dried) 
• 1 tablespoon chopped fresh basil
• 1 clove garlic, crushed
• ground black pepper to taste

• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 large zucchini, halved and sliced
• 1/2 cup sliced mushrooms
• 1 tablespoon chopped fresh cilantro
• 1 tomato, chopped

Directions

1. Heat oil in a large skillet (Dutch oven) over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
2. Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.

http://allrecipes.com/recipe/24379/garbanzo-stir-fry/
Also received via Arbonne group.

Pasta with Slow-Cooker Pork Ragù

After frequently making Bolognese sauce and enjoying making and refining its cousins like Ragout,

Borgognone, & Chili, I came across this recipe.

It's a good shortcut using the Croc-Pot, and duh, a pork butt (shoulder) is perfect for this.

I doubled the recipe for the size of our slow cooker and the cut of meat I had.

I also added cinnamon and celery.

It still needs some more spice though. Maybe bay leaf and a tiny bit of cayenne?

Ingredients

•2 large carrots, chopped

•2 medium onions, chopped

•4 cloves garlic, chopped

•2 celery sticks, chopped

•4 tablespoons tomato paste

•1 tablespoon dried thyme

•1 tablespoon dried oregano

•1 tablespoon ground cinnamon

•kosher salt and black pepper

•2 14.5-ounce can diced tomatoes

•3 pounds boneless pork shoulder or butt, trimmed and cut in quarters

•3/4 pound fettuccine

 •1 Box of Rigatoni

•grated Parmesan, for serving

Try:

•Bay leaf (remove after cooking)

•½ teaspoon ground cayenne

http://realsimple.chtah.net/a/hBWDYjPBAuBI6B9F-$lB0lfzL.BAuBI6ky/nldr3-0

Panko Crusted Talapia or Chicken

This is an easy baked go-to. I won’t get into specifics right now, mainly because you can’t mess it up.

Play with it.

 

 

 

The preparation is “dry-wet-dry” – flour-egg-Panko. Get a pan of flour, get a bowl of beaten eggs, get a pan of Panko.

 

Prepare fish (like frozen tilapia) – pat dry, salt and pepper. I like to separate the filet in half so there are small strips and larger strips. Doing so makes them cook more evenly.

…or chicken breast, cut lengthwise similarly to what you would do with tilapia. You end up with a larger filet and a smaller filet.

1)      Dredge - Dry: flour – put salt and pepper (or any other seasoning you want.)

2)      Dredge – Wet: eggs beaten

3)      Dredge – Dry – Panko (mixed with grated parmesan cheese and whatever spice you like.) Press the Panko into the protein to form a solid 'bark'.
 

 Spray a cooking pan with oil. I usually use canola – anything that won’t smoke at high heat.

 Arrange on the sheet. Spray the cutlets again.

Bake at 400F for about 20-30 minutes watching the color. Flip half way through. When they are slightly golden brown the cutlets will be fine. It’s very forgiving.

Amanda's Chai Latte

• 7c water
• 4 tea bags
• 1t fennel
• 10 peppercorns
• 1/2c brown sugar
• 8-10 crushed cardamom pods
• 1t ground ginger
• 1 cinnamon stick

Boil then simmer for 20 min

Strain
 

Add 1c milk

Brandy Milk Punch (Paunch)

Brandy Milk Punch (or Paunch as we call it), has become a holiday favorite. It's simple and easy. It came from Brennan's in New Orleans by way of our friend Suzanna.

Here's my translation for a batch.

Ingredients (about 8 servings)

• 12oz Brandy
• 1c simple syrup (1:1 - 1c white sugar to 1c water heated and cooled makes a little more than you need.)
• 1qt half and half
• 2T vanilla extract
• 8 grinds (or dashes) of nutmeg

Serve on ice (if you like that.)

Brined Smoked Turkey

Our Brined Smoked Turkey has surpassed an over a decade tradition of frying turkey in peanut oil. Gathering the family early to inject birds and find a safe place in the yard for hot oil may be a thing of the past.

 

The brine comes from Alton Brown. It’s the first thing I tried and it’s worked out well for a few years.

 

• 1 (14 to 16 pound) frozen young turkey

• 1 cup kosher salt

• 1/2 cup light brown sugar

• 1 gallon vegetable stock

• 1 tablespoon black peppercorns

• 1 1/2 teaspoons allspice berries

• 1 1/2 teaspoons chopped candied ginger

• 1 gallon heavily iced water

 

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

 

Smoking:

For a smaller bird like above plan for about 8 hours. It’s very forgiving with the brine and enough smoke early on. The general guideline is 225F-250F @ 20-40min per pound to an internal temperature of 165F. Breast side up for course. I leave the plastic pop thermometer in and also put a roasting thermometer in. (You know, not touching bone in the middle of the breast.

 

 

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html

 

Kansas City Barbecue Rub

3/4 cup [brown] sugar

1/4 cup seasoned salt

1/4 cup garlic salt
1/4 cup paprika
1/4 cup barbecue seasoning

1/4 cup cocoa powder

1 1/4 T onion salt
1 1/4 T celery salt
1 1/4 T chili powder
1 1/4 T black pepper
1 T ground ginger
1 T lemon-pepper
1 T ground thyme
1 T ground red pepper

Based on Better Homes and Garden’s SMOKE COOKING Kansas City Barbecue Rub

Grammy's Chocolate Ice Cream

This was inspired by Grammy's Chocolate Ice Cream made in an ice / rock-salt ice cream maker. (I heard a few kids rave about it.)

My first attempt was more concentrated - sweeter and with more chocolate made in our Cuisinart ICE-20 – 1 ½ quart model. I doubled the recipe in order to make two batches for a kid birthday party.

• 1 bar Ghirardelli 100% cocoa chocolate
• 1 bar Ghiradelli 60% cocoa chocolate
• 3 cups granulated sugar
• 2 qt half and half (You will use a little less than 2 qt.)

Grate chocolate. (I used a food processor.) In 30 second increments, carefully melt chocolate in the microwave.

Combine 1 qt half and half, 3 cups sugar, and melted chocolate in a blender. Blend thoroughly.

Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)

Add half of the mixture to the ice cream maker. Add additional half and half to the ice cream maker's Fill Line.

Run the maker for 30-40 minutes until the mixture is firm. Any longer and the container may start to warm up too much.

Repeat for a 2nd batch.

Serve immediately if desired. For a slightly more firm consistency, cover and place in the freezer for about 2 hours. (This is my preference.)

Cherry Chocolate Chip Ice Cream

We’ve made this several times over the last few months. It’s a variation from a family recipe made in the traditional rock salt ice cream makers. We’ve tweaked the recipe for the Cuisinart ICE-20 – 1 ½ quart model. It has a freezer bowl that you prepare in the freezer ahead of time.

• 10 oz jar - maraschino cherries (without stems)

• 1 cup granulated sugar

• 1 bar of dark chocolate - (I usually use Ghirardelli 100% cocoa – unsweetened.)

• 1 qt half and half (You will use less than 1 qt.)

Set aside cherry juice and chop cherries (at least into quarters).

Grate the chocolate. (I’ve heard shaving the chocolate is good. It depends on the texture you like. If you melt it, it will sink to the bottom in long ribbons.)

Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)

Add cherry juice, cherries, sugar, & chocolate.

Add half and half to the fill line. It’s at about at the ¾ mark. If you overfill, as it freezes it will overflow.

Run the maker for 30-40 minutes until the mixture is firm. Any longer and the container may start to warm up too much.

Serve if desired. For a slightly more firm consistency cover and place in the freezer for about 2 hours. (This is my preference.)

With this recipe, we’ve found that overnight freezing doesn’t make it too firm, but it can get a little icy.

Classic Beef Pot Roast

Pot Roast has become a family favorite. If you're want something hearty and aren't in the mood to grill, it's a great smoky alternative. I think all of the ingredients are critical except for perhaps the bay leaf. I can't emphasize enough the need to generously brown the meat. I also skip adding carrots and potatoes which makes the meat a bit more crispy on the outside. The beef stock adds a nice layer of flavor. Of course picking a good cut of beef chuck makes a big difference. I've had a lot of good results using grass fed arm roast with a marrow bone.

1 teaspoon  tablespoon olive oil 
1   (3-pound) boneless chuck roast, trimmed [A grass fed arm roast with a marrow bone is very good.]
1+ teaspoon  kosher salt
1/4++ teaspoon  freshly ground black pepper
2 cups  coarsely chopped onion [I have substituted with dried / re-hydrated chopped onions which worked out okay. Go with fresh if you can.]
1 cup  dry red wine
4   thyme sprigs [Dried is okay. I sprinkle the top generously.]
3   garlic cloves, chopped
1   (14-ounce) can fat-free, less-sodium beef broth [I use beef base in hot water.]
1   bay leaf 
4   large carrots, peeled and cut diagonally into 1-inch pieces
2   pounds Yukon gold potatoes, peeled and cut into 2-inch pieces 
  Fresh thyme leaves (optional)

Preparation
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. [Get all sides very crispy and brown. Additional time may be required.] Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. [Don't allow liquid to cover the top of the meat.] Cover pan and bake at 350° for 1 1/2 2 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.


http://www.myrecipes.com/recipe/classic-beef-pot-roast-10000001536793/

Northern Italian Lasagna (Bechamel & Bolognese)

[This is a recipe from an Italian friend that I started refining around 2000 and serving for family a few times a year. I frequently double or triple both of the sauces.  It’s not much more work and during assembly, it’s less stressful to know that you have ample ingredients to distribute – plus more leftovers.]

 

BECHAMEL SAUCE

50 gr. white flour [5#=2260g -> 1.8oz ~1/4 cup]

1/2 liter milk [I usually put it in a glass measure and microwave it for a minute so it’s not cold.]

50 gr butter [ ½ stick unsalted]

salt

nutmeg (if you like it)

In a casserole [sauce pan] melt the butter, add the flour and let it turn gold, always stirring. Add warm milk, always stirring so

that it doesn't clot for 15 minutes, add salt and nutmeg  [I tend to keep it cooking longer -- slowly until it’s thick and bubbly, then just turn off the heat, cover and work on the Bolognese.]

 

When ready you can mix it with the meat sauce -this is extremely unorthodox (I might be slaughtered for such a

piece of advice!) but very practical and the result is the same [I don’t do this because I like to finish assembly with just Béchamel.]

 

 

MEAT SAUCE

 

This is the real Bolognese sauce but you can vary it to your tastes:

 

400 gr veal sauce .: [1# lean ground beef, or veal if you prefer]

100 gr bacon [I’ve never tried Italian pancetta, which isn’t as smoky as American.  ~4 slices – American bacon -- applewood smoked is good. ]

30 gr butter (oil, if you prefer) [ ~½ stick unsalted]

1 carrot (minced) [ I like to triple the amount of carrots.]

1 onion  

tomato juice 6 spoonfuls Of available use 3/4 fresh tomatoes -very ripe- minced) [6 tablespoons of tomato puree in a glass jar/bottle works well.  Many of the canned varieties can be tinny tasting, so if you can only find cans buy a brand with a lined can.  (The inside of the can is white.)]

celery (minced) [ I like to double the amount of celery.]

dried mushrooms -if you like it [ I like dried Shitake or Morel.  Save the warm water to add back to the sauce if needed.]

cinnamon just a little bit, or a clove

! bay leaf (if any, I have never used it) [I like it.]

pepper

[beef stock, red wine, and mushroom water -- add later during cooking if moisture is needed.  Each add a layer of complexity

to the sauce, so I tend to cook the sauce uncovered and for some time, adding bits of liquid along the way, keeping the consistency where I want it.]

 

In butter, put bacon (minced) onion, celery and carrot until about fried: Add the minced meat and stir for 10 min.

add the mushrooms, cinnamon, bay leaf and tomato juice. Salt and pepper and cook for 1 hour, adding water or

meat stock (or a stock cube) if necessary. Instead of these liquids you can use wine or a glass of brandy

 

PREPARATION

You will need 100 gr. of Parmesan cheese. grated . [Parmigiano Reggiano that you grate yourself is a must.] 

You can add any other cheese you have in the house, grated.

Near the cooker, have some white clean cloth spread onto the table where you will lay the pasta (this is very

important!)  [This is very helpful.]

[I usually buy more lasagna than I need as I’m never sure what size noodles will fit the pans that I’m using. 

I also cut the noodles to size with a kitchen shears during assembly if needed.  Don’t buy the no-boil noodles.]

Boil the pasta (only 4/5 layers at a time) in salted water for as long as advised on the box, (in the water put a

spoonful of oil so the pasta layers don't stick to one another). 

Take an oven pan, with some butter oil the bottom, put some meat sauce, then a layer of pasta, meat sauce and

béchamel, parmesan cheese and go on until you have pasta and sauce. Finish with pasta, put some butter onto it [I prefer to finish with béchamel, Parmesan, and bread crumbs.] and cook in the oven for 20/30 min.

 

[357 degrees ~30-35 min.  I also prepare ahead of time (earlier in the day), refrigerating before I’m ready to bake and haven’t noticed a difference.]

 

Instead of the meat sauce you can use a squash sauce (sort of puree made of squash -in cubes, onion and

rosemary leaves) or any other vegetable sauce -you can try with zucchini, or radicchio or even lettuce -(the

procedure is always the same, oil, onion, vegetables, wine or stock, salt and pepper-of course cooked for much

less time ...). The taste will be more delicate and chic  [See Wolfgang’s Pumpkin Lasagna.]

 

BUON APPETITO

Pina Colada recipe (easy and yummy)

Combine in pitcher using the coconut cream can:
1 - 15 oz. can of Coco Lopez (shake well before opening)
1 can (15 oz) light rum
2/3 can (10 oz) dark rum (Essential! Don't just use either light or dark rum.)
2/3 can (10 oz) heavy cream
2 cans (30 oz) pineapple juice
10 dashes of bitters (Essential!  Don't skip the bitters.)
 
Stir and pour over ice chips, rocks.  (I'm not a fan of blended, but go there if you have the equipment and want to.)
 
If you have them, serve with Maraschino cherries and fresh pineapple slices.

Butternut Squash Risotto

Yes, it's just another risotto recipe, but a reminder of how delicious and how easy risotto is to make. The squash and fresh thyme make the dish. Preparing the squash takes knife skills - another simple thing to get comfortable with, that will lead to many very rewarding dishes.

Cutting (mise en place, mise en place, mise en place, safety first, and pardon my carpentry terms):
The squash is a bit unweildy and it should be quite firm. 1/4" is the thickness of a carpenter's pencil or half of the thickness of a piece of drywall. I halved the the butternut squash width-wise, placed the flat side on the cutting board and pushing downward sliced off the rind, piece by piece, rotating after each cut. (Similar to how one would slice the rind off of a grapefruit.) Then, slice the squash into 1/4" boards, always keeping the largest flat surface on the cutting surface. With a small stack of boards, make 1/4" matchsticks, and again collecting several of the matchsticks, make 1/4" cubes.

• 2 Tbsp olive oil
• 1 onion, finely chopped
• 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
• 2 cloves garlic, finely chopped
• Kosher salt and pepper
• 3/4 cup Arborio rice
• 1 cup dry white wine
• 3 1/2 cups low-sodium chicken or vegetable broth
• 2 tsp fresh thyme
• 1/4 cup grated Romano (1 oz), plus more for serving

Recipe Preparation

1. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
3. Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
4. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.

http://www.womansday.com/Recipes/Butternut-Squash-Risotto-Recipe

Braised Beef Cheeks and Polenta

Guancette di Manzo

This is great, inexpensive comfort food, a $30 perparation that will last more than a week. I have to admit that the thought of essentially stewed meat and corn mush doesn't seem attractive, not to mention the fact that I've bought this cut of meat in bulk to serve my dogs that are on a raw diet. I found learning the basics of braising and how to make good polenta is very rewarding. The result likens to braised short ribs or a ragoût / ragù which I plan on exploring more. Still, classic Bolognese sauce wins over this dish with the family. (If I haven't posted my béchamel and bolognese sauce lasagna recipie, it's long overdue.)

Polenta - corn meal off the shelf will work, but ideally buy Polenta which is a corser grind. Freshness is important, so check the dates on the packaging. I prefer to cook it in low sodium chicken stock (from base) approximately 1 cup meal to 1 1/2 cups stock. This makes a richer dish than just using water and oil or butter. 3-4 cups of meal is more than enough. (Leftoevers are welcome and can be re-purposed as polenta fries by baking slices on a a cookie sheet. ) Cook at medium / high heat so it occationally bubbles. Stir freqently to keep the mixture smooth and cook for about 45 minutes. Add water / stock as needed. Towards the end of cooking stir in freshly grated parmigian. Put the mixture in a bowl spayed lightly with oil. Let cool and flip over the mould to serve, slicing into portions.

Beef -
(I doubled this recipe. One beef cheek is ~12 oz. I braised in a large dutch oven with a lid for 3 hours @ 325F. I found with my pot the meat was too submerged in liquid. In hindsight, I would explore another very large pan/lid combination to expose the meat more an/or more aggressively reduce the liquid beforehand.)

4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped (x2 IMO)
1/2 celery rib, finely chopped (x2 IMO)
1/2 teaspoon unsweetened cocoa powder (x2 IMO)
2 cups red wine (preferably a dry Lambrusco or Chianti) (I used a Pinot.)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.

Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

Cooks' note: • Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.

http://www.epicurious.com/recipes/food/views/Braised-Beef-Cheeks-107803

Lemony Chicken Saltimbocca

This one really hit the spot. We ended up making it twice in a few week span. We used whole wheat angel hair and had trouble finding fresh sage, so used dried. I'd prefer fresh herbs, but I think it worked out well.

It's yet another recipe that reminds you, simple ingredients and basic techniques are all it takes for a winning dish - another duh moment.

The magazine says 20 minute cooking. I'd leave 45 for prep and cooking.

Lemony Chicken Saltimbocca

Ingredients

    * 4  (4-ounce) chicken cutlets [I cut boneless skinless breasts into cutlets.]
    * 1/8  teaspoon  salt
    * 12  fresh sage leaves [fresh preferred, but dried works okay]
    * 2  ounces  very thinly sliced prosciutto, cut into 8 thin strips
    * 4  teaspoons  extra-virgin olive oil, divided
    * 1/3  cup  fat-free, lower-sodium chicken broth
    * 1/4  cup  fresh lemon juice [juice of one lemon]
    * 1/2  teaspoon  cornstarch
    * Lemon wedges (optional)

Preparation

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

From Cooking Light magazine.

Brussels Sprouts with Bacon and Thyme

A favorite from 2009 Thanksgiving - loved it once again this Christmas.

Braising is a technique that involves browning food in oil or butter, then slowly simmering the ingredients in a moderate amount of liquid. Although typically used for meats, this cooking method is ideal for certain vegetables, such as brussels sprouts. Here, the vegetables are simmered in chicken or turkey stock so they emerge tender and tasty—a hearty dish that's ideal for the Thanksgiving feast.

Ingredients:

• 2 lb. brussels sprouts
• 5 oz. bacon, diced
• 4 shallots, finely chopped
• 2 tsp. finely chopped fresh thyme
• 1 1/4 to 1 1/3 cups chicken or turkey stock
• 2 Tbs. unsalted butter
• 3 Tbs. olive oil
• 3 tsp. salt

Directions:

Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.

Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.

Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.

Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.

Serves 8 to 10.

 

From Williams-Sonoma.

http://www.williams-sonoma.com/recipe/brussels-sprouts-with-bacon-and-thyme.html

 

Butternut Squash with Ginger and Cilantro

This has been a repeat Thanksgiving dish. Re-posted by request. From Everyday Cooking magazine.

Ingredients:

• 4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups) - I found it best to use a pairing knife, not a vegetable peeler.
• 1/4 cup vegetable oil
• 2 teaspoons ground coriander
• Salt and pepper
• 1/2 cup finely chopped crystallized ginger
• 1/2 cup cilantro leaves

Directions:

1. Preheat the oven to 450°. In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.
2. Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.
   
   
   

Tamale Pie

It's comfort food season. This is has been a go-to here - delicious. I think the spices could use some adjustment, perhaps add some more heat. Also the box cornbread mix is a bit sweet. Will try it from scratch next time.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 large celery stalk, chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, chopped with seeds
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 2 tablespoons chili powder
• 2 tablespoons unsweetened cocoa
• 1/2 teaspoon ground cinnamon
• 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
• 2 15-ounce cans kidney beans, drained
• 2 14 1/2-ounce cans diced tomatoes, drained
• 2 cups shredded Cheddar
• 2 8 1/2-ounce corn-bread mixes (may require 1 egg and 1 1/3 cup milk per package)

Directions

1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, chili powder, cocoa, and cinnamon. Add the meat and cook until well browned. Stir in the beans and tomatoes.
2. Lightly coat a 13-by-9-inch casserole or baking dish with vegetable cooking spray. Spoon the beef and beans into the casserole. Top with Cheddar. Heat oven to 375° F.
3. Prepare two 8 1/2-ounce corn-bread mixes according to the label directions; pour the batter over the cheese. Bake for 40 minutes or until the top is golden brown. 

From REAL SIMPLE magazine.
http://www.realsimple.com/food-recipes/browse-all-recipes/tamale-pie-10000000524358/index.html