1 pound sweet potatoes, scrubbed (2 potatoes)
1/4 cup sour cream
1-1/2 tablespoons unsalted butter, diced
1-1/2 tablespoons pure Grade A maple syrup
1/2 teaspoon chipotle chile powder
1/2 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
Kosher salt and freshly ground black pepper
2 sheets (1 box) frozen puff pastry, such as Pepperidge Farm, defrosted in the refrigerator
1 egg beaten with 1 tablespoon of water, for egg wash
Flaked sea salt, such as Maldon
Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1-1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
Remove from refrigerator. Brush empanadas with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.
1 (16 ounce) package extra firm tofu
3 tablespoons olive oil
1 egg white
1 tablespoon barbeque sauce (Sweet Baby Ray’s Barbecue Sauce)
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
1 cup barbeque sauce
- For a meatier texture, press tofu. (If you prefer a more tender texture, this step can be omitted – start at step 2 instead.) Place block of tofu in a colander over bowl, and place a heavy weight on the tofu (a can of tomatoes, for example). Allow tofu to drain (refrigerated) for at least 30 minutes or longer. Discard liquid and pat with towels to dry tofu.
- Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine flour, salt, and pepper in a separate bowl. Dip tofu slices into egg mixture, then into flour mixture, shaking off excess flour. Fry in hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
- Preheat broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
- Position oven rack about 6 inches from heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn. Serve warm with the remaining barbeque sauce for dipping.
2 tablespoons olive oil
6 ounces fresh mushrooms, thinly sliced (about 3 cups)
1 10-ounce box frozen shopped spinach, thawed and squeezed dry
1/8 teaspoon Sriracha sauce
1/2 of a 12-inch loaf of Italian bread, cut into 1/2 inch slices (about 9 slices)
1 16-ounce can diced tomatoes, drained
4 ounces cheese, shredded, about 1-1/2 cups (combination of cheddar, gouda and/or parmesan)
3 cups milk
1/2 teaspoon salt
Lightly grease a 13 by 9 inch baking pan.
To a large skillet, add the olive oil and mushrooms. Cook for about 5 minutes. Stir in spinach and Sriracha sauce.
Arrange bread slices in the bottom of the baking dish. Spoon the spinach mixture over the bread.
Whisk together the eggs, milk, and salt. Pour over casserole. Set aside to allow eggs to soak into bread, about 15 minutes.
Preheat oven to 350 degrees F.
Bake casserole until it is set, puffed and golden, and a knife inserted in the center comes out clean, (45 to 60 minutes). Let stand 5 minutes before serving.
2 – 3 tablespoons extra-virgin olive oil
1/2 bunch fresh sage
1/2 bunch fresh thyme
2 Granny Smith apples, peeled and diced
1-1/2 cups pecans, chopped
3/4 cup heavy cream
1-1/2 cups vegetable broth
6 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired.
In a sauce pan, heat olive oil; add apples and pecans. Season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes.
In a large mixing bowl whisk together eggs, cream, and vegetable broth. Add torn sourdough bread, apples, and pecans. Using a wooden spoon, mix the stuffing until well combined.
Put stuffing in a greased baking dish and bake at 350F for about an hour (covered part of the time), until heated thoroughly and lightly browned.
6 slices firm bread
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack (or Havarti) cheese
8 ounces canned, chopped green chiles, drained*
2 cups milk
2 teaspoons salt
2 teaspoons paprika
1 teaspoon crumbled oregano
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
Trim crusts from bread and spread one side of each with butter.
Arrange bread, butter side down in a 9×12-inch baking pan.
Sprinkle cheeses evenly over bread. Distribute chiles evenly over cheese layer.
In a bowl beat eggs with milk and all seasonings until well blended. Pour egg mixture over cheese.
Cover and chill overnight or at least 4 hours.
Bake, uncovered, at 325F for about 50 minutes or until top is lightly browned and a knife inserted in the center comes out clean.
Let stand 10 minutes before serving.
*Note: might be good adding more chiles and/or some chopped tomatoes.
1 tablespoon extra-virgin olive oil
6 tablespoons salted butter, divided
2 cloves garlic, finely chopped
2-10 ounce packages frozen chopped broccoli, thawed
2 large eggs
16 ounces cheddar cheese, shredded (4 cups)
2 teaspoons Dijon mustard
10 ounce sheet phyllo dough, thawed
Preheat oven to 375F. Line a baking sheet with parchment paper and set aside. In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add garlic and cook 5 minutes. Stir in broccoli and remove from heat. Transfer broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.
In a small bowl, lightly beat 1 egg and stir into broccoli mixture along with cheddar cheese and mustard. Set aside.
In the skillet, melt the remaining 4 tablespoons butter.
In a small bowl, lightly beat remaining egg and set aside.
Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover remaining phyllo sheets with a damp kitchen towel. Brush phyllo sheet lightly with melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of reserved broccoli mixture on short end of the phyllo, leaving a 3-inch border of dough along sides and bottom. Fold bottom edge over filling, then fold in the two sides and gently roll up into a log, brushing inside flap with egg to seal the strudel. Repeat with remaining ingredients to make another strudel.
Place strudels seam side down and 3 inches apart on prepared baking sheet. Brush tops and sides with remaining egg. Bake until golden-brown, 30 to 35 minutes.
2 tablespoons olive oil
2 tablespoons fresh ginger, minced
1-1/4 teaspoon salt, divided
2 teaspoons garlic, minced, divided
2 pounds sweet potatoes, peeled and cut into 3/4 inch cubes (7 cups)
1/2 cup water
1 large sweet red bell pepper, cut into 1/4 inch pieces (2 cups)
2 tablespoons fresh lime juice
1/3 cup peanut butter
1/2 cup boiling water
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons honey
crushed red pepper (optional)
Put a large saucepan on the stove and turn the burner to medium heat. Add the olive oil and swirl to coat the pan. Add the ginger and 1/2 teaspoon of the salt. Cook, stirring often, for about 3 minutes. Add 1 teaspoon of the garlic and saute for another 5 minutes.
Stir in the sweet potatoes plus the remaining 1 teaspoon of garlic and another 1/2 teaspoon of salt. Cover the pan and cook for 5 minutes, then add 1/2 cup water, cover again, and cook over low heat for 30 minutes, stirring occasionally.
Add the bell pepper and lime juice and stir. Cover again and continue cooking for 10 minutes more, or until the sweet potatoes are fork-tender. Check occasionally to see if anything is sticking, and if so add a little more water to the pan.
In a medium bowl, add the peanut butter and boiling water. Stir well. Add the vinegar, honey, and remaining 1/4 teaspoon of salt, and continue to stir until the sauce is well blended.
Add the peanut butter sauce to the vegetables and stir to coat all evenly. If desired, add the crushed red pepper. Serve.
2 tablespoons extra virgin olive oil
1/2 onion, chopped
2 cloves of garlic, minced
1 tablespoon of peeled and minced fresh ginger
1-1/2 teaspoons ground cumin
2 teaspoons ground turmeric
two 3-inch long cinnamon sticks
1/3 cup dried dates, chopped
1-1/2 cups (about 1 pound) canned tomatoes, seeded, peeled, chopped and drained
2 cups vegetable stock
1 cup canned chickpeas, drained
2 medium carrots, cut into bite-sized chunks
1/2 head cauliflower, cut into bite-sized chunks
2 zucchini, cut into bite-sized chunks
1 cup pearl couscous (also called Israeli couscous)
Pour the oil into a deep skillet with a lid and turn the heat to medium-high. Add the onion and cook into it softens, about 5 minutes.
Add the garlic, ginger, cumin, turmeric and cinnamon. Cook, stirring often, until fragrant (about 2 minutes).
Add the dates, vegetable stock and vegetables (that is, add all the rest of the ingredients except the couscous). Reduce the heat to a gentle simmer. Cover and cook until the vegetables are just tender.
Add the couscous and cook until al dente, about 10 minutes. Remove cinnamon sticks and serve.
1/2 head of cauliflower, separated into florets and chopped
2 tablespoons butter
2 tablespoons flour
1-1/4 c milk
3/4 cup cheddar cheese, shredded
Panko bread crumbs
Place cauliflower in saucepan; add water to cover. Heat to boiling and reduce heat; simmer until tender, about 5 – 8 minutes. Drain and place in greased baking dish.
Melt butter in saucepan over medium-low heat.
Add flour and cook, stirring constantly, for 2 minutes.
Add milk and stir constantly until sauce thickens. Remove from heat and stir in cheese.
Pour sauce over cauliflower. Cover dish with foil and bake at 350 for 25-30 minutes.
Uncover and sprinkle top with Panko bread crumbs (and additional cheese, if you prefer). Bake uncovered for an additional 15 minutes or so until bread crumbs are browned and sauce is bubbling.
Note: tastes like creamy scalloped potatoes but is more nutritious.
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
4 large eggs, lightly beaten
2 cups milk
1 cup Bisquick Original All-Purpose Baking Mix
1 cup Ricotta cheese
2 (4-ounce) cans diced green chiles, drained
Preheat oven to 350 degrees F.
Coat a 12x8x2 inch baking pan with cooking spray or vegetable oil.
Sprinkle Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
In a large mixing bowl, beat eggs, milk and Bisquick at low speed until smooth.
Stir in ricotta and green chiles.
Spoon mixture evenly cheese in baking dish.
Bake uncovered for 45 minutes or until a knife inserted in the center comes out clean. Do not overbake.
Let stand 10 minutes before cutting.