Salmon Bisque with Tarragon

This soup is a great way to use leftover salmon or cheap salmon trimmings from the store. Cottage cheese adds a creamy tartness, and the curds compliment the texture of the salmon, but if cottage cheese curds in soup sound too weird, substitute creme fraiche, sour cream, or simply leave out the sour dairy altogether.

1 green bell pepper
3 stalks celery
1 carrot
1/2 of one onion
1/2 of one sweet potato or yam
1 tbsp oil (I prefer grapeseed or sunflower, but any will do)
2-3 cups vegetable broth or water
a pinch of sage
a pinch of thyme
1 lb. of cooked salmon, fully de-boned
1 cup 2% or whole milk
salt and pepper to taste
3 tbsp chopped fresh tarragon
cottage cheese, creme fraiche, or sour cream, optional

Coarsely chop the vegetables. Heat the oil in a large pot over medium heat. Add onion, bell pepper, celery, and carrot. Cook until slightly softened, about 5 minutes. Add sweet potato and enough broth or water to cover the vegetables. Bring to a simmer, and cook until soft, about 5-8 minutes. Sprinkle in sage, thyme, salt, and pepper.

Using a blender or food processor, puree the vegetable mixture until completely smooth, in multiple batches if necessary. Be very careful blending hot liquids, and always do small batches to avoid splattering or trapped pressure from steam. Return vegetable puree to pot.

Stir de-boned salmon and milk into the vegetable puree. If bisque is still very thick, add vegetable broth until the soup is a desired consistency- not too thick, but also not watery. Season to taste with more salt and pepper if necessary.

Serve in large bowls, with a sprinkle of tarragon and a dollop of cottage cheese, creme fraiche, or sour cream if desired.

FUDGE

Chocolate fudge recipe from HERE: http://chowhound.chow.com/topics/749684

CHOCOLATE FUDGE

This is a great chocolate fudge recipe. It can be doubled. Make fudge on a non-humid day.

1 cup heavy cream
2 cups granulated sugar
4 oz. unsweetened chopped chocolate
1/2 stick unsalted butter, 4 tablespoons
1 teaspoon pure vanilla extract
1/2 lb. chopped walnuts, optional
1/4 tsp salt

Combine heavy cream, sugar, salt and chopped chocolate in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves. Wash down sides of pot with a pastry brush to dissolve sugar crystals.

Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add the butter and vanilla, but do not stir. Allow the fuge to cool. When the thermometer reads 110 degrees, sitr fudge with a wooden spoon until creamy and starting to set up. Add the nuts if you want and mix well.

Spoon into a greased 8 x 8 baking pan. Let cool and then cut into squares.

Yield: 1 lb.

This is nice and creamy due to the addtion of heavy cream and extra butter. Be sure to use unsweetened chocolate (but I have to confess I've used 60%+ bittersweet on occasion with good results.)

Roast Delicata with Brie and Pecans

Preheat oven to 350˚F.
Quarter two delicata squash (slicing the long way).
Rub squash with salt and oil (preferably grapeseed) until well coated.
Place on baking sheet an bake for 20 minutes.
Flip squash pieces and bake for another 20 minutes, until soft and browning on all sides.
Turn squash so that soft interior is facing up.
Place strips of brie (or other soft cheese) in the hollow.
Sprinkle finely chopped pecans over brie.
Return to oven until brie melts and begins to bubble.
Remove from oven, and let cool briefly.
Drizzle with warm honey or grade A maple syrup. 

Twice Baked Sweet Potato with Leeks and Rosemary

Ingredients 

 4 slices bacon, cut into 1/2-inch-wide pieces 

 6 medium sweet potatoes (6–8 ounces each)

 6 leeks 

 1 tbsp garlic, minced 

 1 large egg

 1/4 cup cream

 2 tsp fresh rosemary

 1/2 tsp salt

 1/4 tsp garlic powder

 2-3 tbsp honey, warmed until liquid 

Preparation

Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings. 

Meanwhile, preheat oven to 400°. Rub a liberal amount of reserved bacon drippings evenly over each potato. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45–55 minutes. Let sit until cool enough to handle. 

In 1 tablespoon of reserved bacon fat, saute leeks until soft. Add garlic and cook for 2 more minutes. Stir in crumbled bacon. Remove from heat.

When potatoes are cool, scoop out insides and place in blender or food processor. Add 1 egg, 1/4 cup of cream, 2 tsp fresh rosemary, 1/2 tsp salt, and 1/4 tsp garlic powder. Process until smooth and creamy. 

Rub potato skins with a couple tablespoons of honey.  Spoon or pipe filling back into skins. Top with bacon-leek mixture. Bake for an additional 15-20 minutes, or until potato filling is slightly puffy and leeks are crisp.

Browned Butternut Bread

1/2 cup browned butter (Cook butter over low heat until it foams and begins to turn a deep caramel color. Cool before use.)
1 cup brown sugar
2 eggs
1 1/2 cups butternut squash puree
1 tsp vanilla extract
2 1/2 cups white flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 cup finely chopped walnuts
Elderberry jelly, optional

Preheat oven to 350˚F. Butter and flour a bread pan.
Cream butter and sugar in large mixing bowl. Beat in eggs, butternut puree, and vanilla extract. In separate bowl, combine dry ingredients (from flour to allspice). Slowly beat dry ingredients into the wet. Stir in walnuts. Pour into pan.
Bake for about 50-60 minutes, or until center is firm, and top is beginning to brown.
Serve warm or at room temperature with elderberry jelly.

Vegetarian Potato Tamales

Soak about 25 corn husks in warm water for at least half an hour. This can be done while preparing filling and masa.

A fabulous alternative to corn husks is the large leaves of broccoli, cabbage, bok choy, grape leaves or other tough leafy greens. These are harder to wrap, and require string to tie up, but this makes the entire tamale edible, and tastes quite good! Leaves should be washed, but do not have to be soaked.

Filling:
1/4 cup vegetable oil
3 potatoes
6 large carrots
1 red bell pepper
1 onion
2 anaheim peppers, finely chopped
1-3 jalapeños, minced (depending on preferred spice level)
5 cloves garlic, minced
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp salt

Dice potatoes, carrots, bell pepper, and onion. Heat oil over medium heat, and add diced vegetables. Cook for 5 minutes, covered. Add anaheim peppers, jalapeños, and garlic. Cook until soft, but not mushy, 5-10 more minutes. Stir in spices and salt, and cook for another minute. Let filling cool while preparing the dough.

Masa dough:
6 cups masa
1/2 tsp cumin
1 tsp salt
1 1/2 cups butter or shortening, softened
6 cups warm vegetable broth, milk or water

Combine masa, cumin, and salt in large bowl. Work shortening or butter into the masa with fingers or pastry cutter. Knead in broth, milk or water, until dough is cohesive, soft, and pliable.

Assembly:
Lay out a corn husk or green leaf on a flat surface. Make sure there is no water pooled in it, but the husk or leaf can be damp. Press masa dough onto the husk, about 1/3 inch thick, leaving at least 2 inches on the top and bottom, and at least a 1/2 inch on either side. Spoon about 1 rounded tablespoon of filling into the middle of the masa. Roll the husk around the masa, pressing the two edges of masa together, and folding the husk over. Using 1/4 inch strips of corn husk or twine, tie the top and bottom. Or ,fold top and bottom into middle, and tie around the middle.

To steam:
Pour a couple of inches of water into the bottom of a large pot (large enough to hold all the tamales). Place a rack on the bottom of the pot to keep tamales out of the water. If you don't have a pan with a shallow steaming rack, be creative! I used a tin pie pan with holes poked through it. Stuff tamales into pot, vertically. Cover the pot, and bring the water in the bottom to a simmer over medium heat.
The tamales should be steamed for at least 90 minutes, but you should check them at least every 30 minutes and add water as necessary to prevent burning.
When masa is fairly firm, turn off heat, and remove tamales to a dish, if serving immediately. Remember to let them cool a while, or there will be many burned mouths!

Wow, yum.

Meringue Mushrooms with Cardamom Poached Pear and Marmalade Ice Cream

Maple flavored meringue mushrooms

Cardamom, saffron, lemon, and red wine poached pears with poaching liquid reduction

Grapefruit, lemon, and orange marmalade ice cream made with yogurt

Double Chocolate Creme de Menthe Cupcakes

COOKIES

Peppermint Bark Cookies, from Bon Appetit Magazine

Ingredients:

• Nonstick vegetable oil spray
  
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
  
• 6 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
• 2 ounces high-quality white chocolate (such as Lindt or Perugina)

Preparation:
Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan.

Whisk flour and salt in medium bowl.

Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk.

Gradually add flour mixture, beating on low speed just to blend.

Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.

Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.

Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.

Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.

When cool, chop cookies into desired sizes, about penny-sized if using for cupcakes, or larger if eating as cookies. If desired, crumble extra cookies and add to cupcakes just before baking for a special surprise.

CUPCAKES

For cupcakes:

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 3/4 cups sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water
• Crushed peppermint bark cookies or 1 1/4 cups mini bittersweet chocolate chips

Preheat oven to 350°F. Line two 12-cup standard muffin pans with paper liners.

Sift flour, cocoa powder, baking soda, and salt into medium bowl.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about ¼ cup batter each).

Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.

For ganache:
6 oz white chocolate (or 1 cup white chocolate chips)
1/4 cup whipping cream
1 tbsp creme de cacao
Red, green, or blue food coloring, (optional)

Melt white chocolate chips over double boiler (or carefully in microwave). Stir in 1/4 cup whipping cream, reheating if necessary. Stir in 1 tbsp creme de cacao and a few drops of food coloring, if desired. Chill until spreadable.

Assembly:

When cupcakes and ganache are cool, melt 3 oz dark chocolate plus 1 tsp canola oil in microwave or on the stove.

Using pastry bag (or ziplock bag with a hole cut in the tip, if desperate), apply ganache to cupcakes in a spiral motion. Drizzle with melted chocolate, and top with a bit of peppermint bark cookie, or cookie crumbles, if desired.


Some cupcakes may fall apart or crumble. Not to worry! With any leftover cupcakes and frosting, cake pops can be made!

CAKE POPS:

Leftover cake
Leftover frosting (ganache)
Leftover chocolate, melted
Skewers, straws, or Popsicle sticks
Sprinkles, special sugar, or cookie crumbles (optional)

Crumble cake pieces until they are fine crumbs. Adding a teaspoon of frosting at a time, combine cake crumbs and frosting, just until the crumbs hold their shape when formed into a ball. Form each into a 1 1/2 inch diameter ball, and place on cookie sheet covered in parchment paper. Place in freezer for at least 15 minutes.

Melt leftover chocolate. Dip each cake ball into the chocolate, return to parchment paper, and immediately spear with skewer, straw, or popsicle stick. Quickly garnish, and return to freezer briefly, to harden.

Can be left at room temperature. Serve at room temperature.

Smultboller (Sour Cream Doughnuts) and Eggnog

Season of sweets: donuts and nog.

The doughnut recipe came from my most favorite cookbook, EVER, called Prairie Cooks, which I found in a little shop in Medora, North Dakota. Smultboller is the Norwegian name for these quick, but magical doughnuts. The cardamom is key.

The eggnog is cooked, and I thin it quite a bit, as thin but flavorful nog is my personal preference.


Smultboller

2 eggs
3/4 cup sugar
1 tsp vanilla
1 cup sour cream
3 1/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cardamom
Lightly flavored oil for frying (vegetable, canola, etc)
Cinnamon sugar or powdered sugar, for dipping

Combine flour, baking soda, baking powder, salt, and cardamom. In separate bowl, beat eggs, sugar, and vanilla until mixture is thick and pale. Beat in the sour cream. Quickly add the dry ingredients mixture to the sour cream mixture, but only until just combined. Turn dough onto a lightly floured surface. Roll dough out to about 1/2 inch thickness. Cut 3 inch diameter circles, with 1 1/4 inch centers cut out. Cut as many rounds as possible, then gather the scraps together and re-roll the dough.

Heat oil over medium low heat (about a 4 on a scale of 10), to 375˚F. Fry about 1 1/2 to 2 minutes on each side or until golden brown, adjusting heat as necessary. Remove doughnuts from oil with a slotted spoon and drop in sugar of choice to coat. Serve warm or at room temperature.


Eggnog:

Wash 6 large eggs.
Beat eggs with 1/4 cup sugar.
Add 2 cups whole milk and cook over low heat, stirring constantly until 160˚F. Let the eggnog rest 5 minutes, then stir in:
3 cups 2% milk
1 tsp. vanilla extract
1/8 tsp. fresh ground nutmeg Serve chilled.

Peppermint Candy Brownies!

These might just be the best brownies you'll ever consume.

This is a "cocoa brownies" recipe adapted from Bon Appetit magazine to be much more festive, and delicious!

10 tablespoons (1 1/4 sticks) unsalted butter

1 1/4 cups sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)

1/4 teaspoon salt

1/2 teaspoon peppermint extract

2 cold large eggs

1/2 cup all-purpose flour

Starlight mints or candy canes, crushed

4 oz. white chocolate

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan. Sprinkle crushed peppermint candy over the top, saving about 1 tablespoon of the finest powder from the crushed candies.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Melt white chocolate carefully in microwave, or on double boiler. Drizzle over warm brownies, sprinkling with leftover peppermint candy powder for a frosty look.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Recipe Exchange-From Michelle Monk

Grilled Gouda & Broccoli Sandwiches

1½ cups shredded smoky Gouda or Cheddar cheese (6 oz)
½ cup finely chopped broccoli
2 Tblspns sunflower seeds, toasted
3 Tblspns ricotta cheese (or mayo)
8 thin slices bread
2 Tblspns margarine, softened

Mix cheese, broccoli, sunflower seeds & ricotta. Spread margarine over one side of each slice of bread. Put cheese mixture on other side, top with second slice of bread, buttered side out.

Preheat griddle to 325 degrees (or medium heat). Grill sandwiches about 5 minutes or until golden brown, turn and cook another 2-3 minutes on second side. Makes 4 servings.



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Veggie Black Bean Enchiladas

1 can diced tomatoes
1 can black beans
1 can corn, drained
Bring to a boil in a saucepan & add

1 cup quick brown rice
Cook according to the rice directions (turn to low & simmer 15 minutes)
Remove from burner, cool a few minutes & stir in

½ can enchilada sauce
2”x4”x4” chunk of cheddar, grated

Spread a few tablespoons of sauce on the bottom of a greased 9”x13” pan

1 can refried black beans
12 tortillas
1 can enchilada sauce

Spread some refried beans on the tortilla, add filling mixture, roll up and place seam side down in the greased pan. Cover enchiladas with remaining 1+1/2 cans of sauce, making sure everything gets wet. Sprinkle top with more grated cheese. Cover with foil & bake 40 minutes at 350.

Made a dozen enchiladas.


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Bean and Cheese Empanadas

Recently, my mother got into a new phase where she only made new recipes. Since my siblings and I are vegetarian, but not my parents, it’s difficult to find meals that we can eat together. To add the drama, I can tell you that all three of us are naturally picky. This recipe has become one of our particular favorites. I hope you enjoy!
First, gather some pizza dough. Roll it out in about an eight-inch diameter. I would recommend a circular shape, but you may make it look however, you would like it. If you are having trouble due to the dough stick to the rolling pin, I would suggest spreading a mild amount of flour over everything.
Second, take a spatula or spoon and spread refried beans over half of the dough. This is the protein portion of the meal. You may use a different kind of beans if you have another preference.
Afterwards, spread your choice of salsa, mild or hot, on the side without beans. Make sure you use a different utensil rather than the one used to spread the beans. This is to help prevent contamination.
Next, sprinkle grated cheese on the side with beans. I prefer Smokey Gouda, but you may accommodate to your own tastes. Without this step, the empanada seems like its missing something, so if you’ve forgotten this step and already closed the beans and salsa in, you can cut part of the dough out and stick cheese in, then close the portion that’s cut back with the rest of the dough.
Finally, fold the half with the salsa over onto the other side, like a sandwich. Pinch the outside ends together and bake in the over at 400’ F for 10 to 15 minutes. Let the Empanada stand for about 3 minutes.
So in conclusion, I think this is a good recipe. I have provided easy systematic work and tasteful insights. My family enjoys this dish and I hope you will as well.


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Creamy Broccoli-Swiss Soup

3 cps Vegetable Stock
4 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 10oz pkg frozen chopped broccoli
½ tsp salt
¼ tsp pepper

2 cps low-fat milk
¼ cp flour
1 ½ cps shredded swiss cheese (6 oz)

Heat first 7 ingredients to boiling in Dutch oven, reduce heat, cover & simmer 10 minutes. Remove from heat. Shake milk and flour in tightly covered container; gradually stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Divide cheese among 4 soup bowls; ladle hot soup over cheese. 4 servings



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Black Bean Burgers

1 can (16 oz) black beans, rinsed & well-drained
½ cup cooked brown rice
½ cup shredded smoky cheese
¼ cup corn flake crumbs
2 TB chopped green onions or 2 cloves minced garlic
1 tsp Worcestershire sauce
¼ tsp salt
1 egg
4 buns

Mash beans, stir in rest of ingredients except buns. Mix well and shape into 5 patties on waxed paper. Preheat griddle to 350 degrees (medium heat). Cook about 5 minutes on each side until light brown. 4 servings

Options to add on (I use all of them):

½ carrot, shredded
substitute crushed crackers for corn flakes
grated or finely diced pepper
minced dried onion, maybe 1 TB
sunflower seeds, maybe ¼ cup (I prefer roasted & salted)



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Southwestern Stuffed Acorn Squash


Makes 6 servings
Ingredients
3 acorn squash (¾-1 pound each)
5 ounces bulk turkey sausage 
1 small onion, chopped 
½ medium red bell pepper, chopped 
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed 
½ teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese

Instructions
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.

2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes. 

3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.

4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.


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Matt Matthew's Peanut Butter Cup Bars

2 cubes- 1 cup, butter or margerine, melted (microwave 1-2 minutes)

22 squares (1 1/2 cups) graham cracker crumbs

2 cups powdered sugar

1 cup peanut butter + 1 cup peanut butter (separated)

1 12 oz bag semi sweet chocolate chips


1. in a large bowl, mix melted butter, cracker crumbs, and 1 cup peanut butter, powdered sugar


2. spread into a 13' X 9' pan


3. in a small saucepan, slowly melt chocolate chips and 1 cup peanut butter, stir


4. spread evenly over first layer in pan


5. refrigerate until firm


6. cut into 54 bars (9 X 6). store in refrigerator.

Recipe Exchange- Pumpkin Parfaits

Hello there. A delicious dessert if you like pumkins!! mmm

pumkin parfaits!! (from memory... dash here... pinch there!)

What you need:
about a half cup of white chocolate chips
2 cups of whipping cream
some pumpkin puree (1-2 cups)
a bag of gingersnaps
some sugar (to taste)
ginger
allspice
cinnamon
cloves
fancy glasses or tall ish bowls

what to do:

mix pumkin puree with melted white chocolate chips and half of the whipped cream (already whipped at this point) with dashes of spices here and there. (if the mix does not seem sweet at all/ enough, add some regular sugar or brown sugar until it tastes like a pumpkin puddin' or mousse. Once that is mixed stick it in the fridge. Secondly... Crush up all the gingersnaps into small crumbs. THEN!!

add the gingersnap crumbs to layer the bottom of the fancy glasses or tall ish bowls about a quarter inch or so. next put a layer of the pumpkin mousse, then add a bit of the whipped cream on top. if there is more space, do the same sequence of layering to the top and finish it off with a bit more of the gingersnap crumbs!!!

its delicious. easy. quick. delicious. no need for an oven.. and DELICIOUS!!

enjoy!!

-Chelsea

Recipe Exchange- Lentil Soup

Lentil Soup

Cook 1 cup of Lentils in 4 cups boiling water that is salted/flavored with chicken bullion
While the lentils cook, add in 2 carrots and 1 onion, chopped
Throw in a bunch of spices -- I always pick some thyme, sage, rosemary, and usually cayenne pepper/paprika/chili flakes for spicyness
Cook everything in the pot until it is soft
Use an immersion blender to turn it into a thick soup
Serve with lemon juice

Pate de Pomme de Terre (Potato pie)
Make pie crust:
put 2 1/2 cups of flour in a bowl, and add in a teaspoon of salt
Cut in a cup of cold butter. Once you have incorporated as much as you can with your fork/knife/whatever you are using, get in there with your hands and squeeze the butter until it looks like little pellets.
Add in a couple tablespoons of water (6-8) until the dough clumps together into a ball but is not too sticky
put it in the fridge until you are ready to use it. The longer you wait, the better it tastes
Roll out 2/3 or so of your pie crust and put it in the bottom of a pie dish. The deeper the better
Fill the pie crust with sliced potatoes and onions. Put on salt and pepper every so often
Use the rest of the pie crust to cover the top
Cut a couple air slits in the top, and cook at 350 for about an hour, or until the potatoes are soft and the crust is golden-ish
When it is done, cut as large a hole as you can in the crust. Make sure to try and keep it intact
Spread yogurt or sour cream pretty thick as far as you can. The impossible goal is to cover the entire pie.
Put the piece of crust you cut out back on and serve it hot with extra sour cream/yogurt

Guacamole
Take an avocado or two, cut it into pieces, and mash it up
Cut up a tomato into very small pieces
cut up a shallot or half a small onion into very small pieces
Mix everything together, and add some lemon juice and (if you want) some spices
Eat with tortillas (which are also easy to make at home)


I hope you like these random recipe! The first two are from my mom, who is French. The last one is just for kicks. I don't really know who you are, but you're friends with Caitlin so you can't be that bad -- just kidding!! I'm sure you're awesome. The surest sign is that you would participate in/set up something like this

Thanks for the opportunity to share my favorite recipes! I hope you will try them out sometime.

Manon

Yam/Sweet Potato Pudding

4 yams or sweet potatoes
2 cups 2% milk
1/2 cup brown sugar (plus extra 2 tbsp for sprinkling on top, optional)
4 eggs
1 tsp cinnamon
1/4 tsp salt
1/4 cup walnuts (preferably candied)

Stab potatoes with a fork, several times each. Bake in an oven heated to 350˚ for about 40 minutes, or until soft all the way through. Combine in blender or food processor with milk until completely smooth. Add sugar, eggs, cinnamon, and salt, and blend for another minute or so. Pour into a square 9x9 pan or round cake pan. Bake for about 20 minutes. Sprinkle walnuts and about 2 tbsp sugar over the top. Bake another 20 minutes, or until pudding is firm, and sugar is bubbling

Kimchi

This recipe is (mostly) from the book, Wild Fermentation, which gives recipes for all sorts of basic fermented foods. Kimchi takes at least 5 days to ferment, but can be left in the fridge for as long as you can refrain from eating it!

1 head Napa or chinese cabbage
1 red onion
2 cloves elephant garlic or 1/2 a head of potent garlic
1 daikon radish, or a bunch of standard radishes
A few carrots
1 ginger root (about 5 inches long)
3-4 red hot chilies (or any other form of hot pepper: jalapeños (what I used), crushed pepper flakes, hot sauce, etc.)
Sea salt

Large, clean, bucket or crock, with lid and/or plate that fits INSIDE the crock.

Slice the cabbage as coarsely as you wish. I like to leave it in large chunks, each about an eighth of the cabbage, but it may not stay this way. Pack the cabbage tightly into the crock. Chop the onion, garlic, radish, carrots, and any other vegetables you wish to add, and pack them tightly in around the cabbage.
Sprinkle with sea salt. About 2 or 3 tablespoons will do. Pour 4 cups of water over, and top with a plate or lid.
If using a plate that fits snugly inside the crock, you can place weight on the vegetables (a jugful of water or heavy bowl) to ensure that all the vegetables remain submerged.
Leave overnight, or for up to 24 hours.
Grate the ginger, and puree or dice the chilies. Drain the salty brine off the cabbage reserving a cup or two, and rinse with water over a colander. Transfer back to bowl, and mix in the ginger and pepper.
Transfer kimchi to quart-sized mason jars. If there is no liquid, add a bit of reserved brine or water. Cover tightly with lids, and let sit at room temperature for up to a week.
Taste the kimchi, and when it has a bit of a bite, store it in the fridge, until ready to eat!

Vegetarian Chili with Root Vegetables

1 beet, diced
1 turnip, diced
1 carrot, diced
1 large sweet onion, finely chopped
1 jalapeño, minced
1 red bell pepper, finely chopped
5 large cloves garlic, minced
1 24 oz can diced tomatoes, undrained
1 can black beans, undrained
1 can kidney beans, undrained
1 cup of vegetable stock
2 tbsp chili powder
2 tsp garlic salt
1 tsp dried oregano
1 tsp paprika

Boil the diced beet, turnip, and carrot for 10 minutes. Meanwhile, heat 3 tbsp of water into a large pot or kettle (big enough to fit the entire batch of soup) over medium high heat. Cook the onion, jalapeño, and bell pepper for 3 minutes. Add garlic. Drain the root vegetables. Add onion mixture to root vegetables, as well as the cans of tomatoes, black beans and kidney beans. Bring to a simmer, adding a cup of broth or more if necessary (chili will boil down and get thicker). Stir in spices. Simmer for an hour, stirring occasionally. Serve hot, topped with cheddar cheese.

Pumpkin Apple Custard Cake

Ingredients:

2 cups pumpkin puree
1 cup butter
1 cup brown sugar plus 2 tbsp
1 cup sour cream
1/4 cup apple cider/juice
2 tsp cinnamon
1 tsp allspice
1 tsp ginger
1/4 tsp cloves
2 tsp vanilla extract
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp salt
2 apples, thinly sliced

Directions:

Preheat oven to 350˚. Butter 9x13x2 pan.
Beat pumpkin puree, butter and brown sugar until creamy, fluffy, and pale. Add sour cream, cider, spices, and vanilla. In separate bowl, combine flours, baking powder, and salt. Fold dry ingredients into the wet ones and combine until no streaks are left. Pour half the batter into the pan. Cover the batter with the apple slices, and top with the remaining batter. Sprinkle with 2 tbsp brown sugar. Bake for 40 minutes. Serve warm.

Delicata Leek Soup with Fennel

3 medium sized potatoes, (peeling optional)
1 Delicata squash
water for boiling
1/4 cup butter
3 leeks, chopped
1 fennel bulb, chopped
1 tsp salt
1/2 cup buttermilk
1 tbsp chopped fresh fennel leaves, plus more for garnish

Chop potatoes and squash into fourths. Bring water to boil, add potatoes and squash, and reduce to a simmer. Melt butter in skillet. Add leeks and fennel bulb and saute until soft, about 10 minutes. When potatoes and squash are soft (about 15-20 minutes), reserve 2 cups of the water used for boiling and drain the rest. Remove the squash pieces from the pot, wait until they are cool enough to handle, and peel the skins off (they should come off very easily, if not, boil them longer). Place the leek mixture and squash and potatoes plus reserved water in blender (may have to do this in two or more batches). Puree until smooth. Add salt, buttermilk, and fennel leaves, and blend for a minute longer. Pour back into pan and reheat, if necessary. Otherwise, serve hot, topping with more fennel leaves.

Chocolate Chip Pumpkin Bread

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 cup dark brown sugar plus 1 tablespoon
2 large eggs, room temperature
1 cup cooked pure pumpkin or winter squash (butternut, acorn, delicata, etc...)
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2/3 cup peach, pumpkin, strawberry, vanilla, or raspberry yogurt (or sour cream)
1/2 cup buttermilk
1 1/2 cups chocolate chips
1 cup chopped walnuts (optional)


Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk yogurt and buttermilk in small bowl. Beat flour and yogurt mixtures alternately into batter in 2 additions each. Fold in chocolate chips and nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.
Bake bread until tester inserted into center comes out clean, about 40-50 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)

Acorn Squash Pudding

2 acorn squashes
1/2 cup light brown sugar
4 cups 2% or whole milk (nonfat, or substitutes can also be used in exchange for richness)
1 1/2 tbsp. cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tsp vanilla extract
1 cup heavy whipping cream, whipped with 1 tbsp confectioners sugar

Halve the squashes and place them on a baking sheet. Cover the pan with about a 1/2 inch of water. Bake in a 350˚ oven for 50 minutes or until squash is very soft. Scoop squash into large sauce pan. Whisk in sugar and milk. Place mixture in blender (splitting into two batches if necessary). Blend on high until mixture is very smooth. Pour back into saucepan and bring to a simmer over low heat. While still being careful not to scald or burn the mixture on the stove, thoroughly combine cornstarch, cinnamon, nutmeg, and salt in a small bowl. Spoon about a 1/4 cup of the squash mixture into the bowl and whisk it into the cornstarch until smooth. Whisk this mixture into the rest of the simmering squash mixture, and cook over low heat until the mixture thickens significantly. It should have almost reached pudding consistency; quite a bit should stick to a spoon dipped into the pan. Place in separate bowls, or one big container, place saran wrap on the top (so that it is touching the pudding), and refrigerate for at least an hour, or until chilled and thick. Top with whipped cream.