Ingredients
- 2 cups fresh or frozen blueberries
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 cup 2% milk
- 3 tablespoons butter, melted
Topping
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
- Whipped cream, optional
Directions
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
- Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Ingredients
- 1 tablespoon butter
- 1/2 teaspoon fennel seed
- 1-1/2 pounds carrots, sliced
- 1 medium sweet potato, peeled and cubed
- 1 medium apple, peeled and cubed
- 3 cans (14-1/2 ounces each) vegetable broth
- 2 tablespoons uncooked long grain rice
- 1 bay leaf
- 1/4 teaspoon curry powder
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons minced fresh parsley
Directions
- In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer.
- Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft.
- Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Ingredients
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups)
- 3 garlic cloves, sliced
- Kosher salt and freshly ground black pepper
- 1 pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced
- 1 large russet potato (about 12 ounces), peeled and roughly chopped
- 3 fresh bay leaves
- 1½ teaspoons fresh thyme leaves
- ¼ cup dry white wine
- 7 cups chicken or vegetable stock
- 1 cup chopped fresh parsley leaves, plus more for garnish
- Crème fraîche or heavy cream, for serving
Directions
- In a large pot, heat the ¼ cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
- Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
- Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
- Working in two or three batches, transfer the soup to a blender and purée until smooth. (It’s almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
- Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.
Ingredients
- 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
- 1 tablespoon butter
- 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
- 1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
- 2 cloves garlic, minced
- Zest of one lemon
- 1 teaspoon orange zest
- 2 tablespoons toasted pine nuts
- 1 tablespoon Italian parsley, chopped (more to taste)
- Salt and freshly ground pepper to taste
Directions
- In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
- Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
- Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
Ingredients
- 5 ounces flat rice stick noodles
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons tamarind concentrate or tamarind paste (see Cook’s Note)
- 1 tablespoon freshly squeezed lime juice, plus more lime wedges for serving
- 1 to 3 tablespoons sriracha, depending on the desired heat level
- 3 tablespoons vegetable oil
- 1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
- 12 medium peeled and deveined shrimp (about 5 ounces)
- 1 shallot, thinly sliced
- 1 large egg, lightly beaten
- 1/2 red bell pepper, cut into thin strips
- 3 thin scallions, cut diagonally into 1-inch pieces (halved legthwise if large)
- 1 cup mung bean sprouts
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro leaves
Directions
- Cook the noodles according to package instructions and set aside.
- Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
- Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
- Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.
Ingredients
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup sherry or chicken broth
- 2-1/2 teaspoons minced fresh gingerroot
- 1-1/2 teaspoons minced garlic
- 24 boneless skinless chicken thighs (about 6 pounds)
Directions
- In a small bowl, combine first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
- Drain chicken, discarding marinade.
- Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during last 5 minutes.
Ingredients
- 1/3 cup all-purpose flour
- 1/2 cup canola oil
- 1 large green pepper, chopped
- 1 large onion, chopped
- 1 cup chopped celery
- 1 can (15 ounces) tomato sauce
- 1 cup seafood stock or chicken broth
- 1 tablespoon Worcestershire sauce
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
- Hot cooked rice
- Thinly sliced green onions
Directions
- In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.
- Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
- Stir in shrimp; cover and cook until shrimp turn pink, about 5 minutes . Serve with rice, garnish with green onions.
Ingredients
- 1 small onion, chopped
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 garlic clove, minced
- 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried marjoram
- 2 cans (10 ounces each) condensed cream of chicken soup, undiluted
- 1 cup reduced-sodium chicken broth
- 1 cup frozen or canned peas, drained
- 1 can (6 ounces) large refrigerated buttermilk biscuits
- Chopped fresh parsley, optional
Directions
- Place onion, carrot, celery and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper and marjoram.
- In a small bowl, stir together cream of chicken soup and broth; pour over chicken. Cover; cook on low 4-5 hours or high 2-3 hours or until chicken is cooked through.
- Shred chicken with two forks. Stir in peas. Cut biscuits into 4 pieces each; arrange on top of chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper.
This is a cheater type of recipe because of the cream of chicken soup – so it’s here as a placeholder until a better recipe comes along.
Ingredients
- 1 tablespoon canola oil
- 1-1/2 pounds lean ground beef (90% lean)
- 1 large sweet onion, diced
- 1 large sweet potato, peeled and diced
- 1 medium sweet pepper (any color), diced
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 4 cups chopped collard greens or chopped fresh spinach
Directions
- In a Dutch oven, heat oil over medium heat. Cook and stir ground beef until no longer pink, 8-10 minutes, breaking into crumbles. Add the onion, sweet potato and pepper; saute until onion and pepper are slightly softened, 4-5 minutes.Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes.
- Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.
- For slow cooker: Omit oil. In a 4- to 5-qt. slow cooker, crumble ground beef; add next 8 ingredients. Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens.
Ingredients
- 6 slices bacon, coarsely chopped
- 1 Tbsp. sugar
- 1 large yellow onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1 large Granny Smith apple, peeled, cored, and coarsely chopped
- ⅓ cup Port wine
- ¼ cup red wine vinegar
- 1 large head red cabbage (about 3 lb.), cored and thinly sliced
- 2 cups chicken stock
- ¼ cup red currant jelly
Directions
- To a large, wide pot, add the bacon, set over medium high-heat, and cook, stirring frequently, until the fat has rendered and the bacon is just beginning to crisp, about 5 minutes. Add the sugar and continue cooking, stirring continuously, until the sugar has liquified, about 30 seconds. Stir in the onions, season lightly with salt and black pepper, and continue cooking, stirring occasionally, until the onions are golden and soft, about 10 minutes. Stir in the apple, turn the heat down to medium-low, cover, and cook until the apple is tender, 6–8 minutes.
- Uncover the pot, stir in the Port, vinegar, and cabbage, then cover and cook until the cabbage is bright purple and slightly wilted, 5–7 minutes. Stir in the stock, season lightly with salt and black pepper, then turn the heat up to medium-high. Bring to a boil, turn the heat down to simmer, cover, and cook until the cabbage is tender but still bright purple, about 1¼ hours.
- Uncover the pot, stir in red currant jelly, and season to taste with more salt and black pepper. Continue cooking until the jelly is fully melted and the cooking juices are glossy, 4–5 minutes more. Remove from heat and serve hot.
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