Apricot, Mint and Almond Couscous

 Ingredients:

2 T olive oil

1 small red onion, small dice

10 dried apricots, coarsely chopped

1/3 cup slivered almonds, toasted

1 cup couscous 

1 1/2 cups heated chicken stock

Zest of 1 lemon

2 green onions chopped

1/2 cup fresh mint leaves, roughly chopped

1/2 each of S&P

Directions:

In a medium sauce warm the olive oil. Saute the red onion and apricots until the onion is  clear. Add the couscous, stir then add the warm chicken stock. Stir and add lemon zest. Cover and let stand for 10 minutes then add green onions and mint. Fluff and season with S&P.

Jeff's Shish Kabob Marinade

 After years of tweaking and testing, Jeff has nailed the perfect shish kabob marinade, and once you try it, you'll understand why he's so proud of it. The blend of savory onion soup mix with sweet brown sugar and tangy vinegar creates these complex flavors that make everything taste amazing - even the mushrooms benefit from a quick marinade.

 

Ingredients:

1 package Dried Onion Soup Mix

1/2 cup water

1/2 cup Ketchup

1/4 cup apple cider vinegar

1/4 cup peanut or corn oil

2 T brown sugar

1 T yellow mustard

1/4 t sea salt

1/4 t red pepper

1 t garlic powder

 

Directions:

Combine all ingredients in a saucepan, bring to a boil and cool.

Reserve a half cup of marinade to reheat and brush on kabobs after grilling.

 

Marinate over night and set out meat about an hour before grilling.

If using whole mushrooms; marinate, as this makes them easier to skewer. A few tablespoons in a baggie.

 

Honey Vanilla Pound Cake

 From Back to Basics - Ina Garten

Ingredients:

2 sticks unsalted butter, at cool room temperature (about 1 hour)

1 1/4 cups sugar

4 large eggs, at room temperature

2 T honey

2 t vanilla extract

1 t grated lemon zest

2 cups sifted cake flour

1 t salt

1/2 t baking powder

Directions:

Preheat oven to 350 degrees. grease a loaf pan. Line bottom with parchment paper.

In bowl of a electric mixer with the paddle attachment, cream butter and sugar on medium speed for 3 to 4 minutes, until light. 

Meanwhile, put the eggs, honey vanilla and lemon zest in a glass measuring cup, do not combine. With the mixer on medium low speed, add egg mixture, one at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg. Scrape in rest of ingredients.

Sift together the four, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined.

Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.

Cool for 15 minutes, turn out onto a baking rack and cool completely. 

Moroccan Spiced Salmon with Lemon Yogurt Sauce

 Recipe from Cooking Classy

Ingredients:

4 (6 oz) salmon fillets

1 1/4 t ground coriander

1 t ground cumin

1/2 t paprika

1/2 t cinnamon

1/2 t ginger

1/4 t turmeric

1/4 t ground nutmeg

1/8th or less of cayenne

1 T olive oil

S&P

Lemon Yogurt Sauce:

1/2 cup full fat Greek yogurt

2 T heavy cream

1/4 t lemon zest

2 t fresh lemon juice

1 t minced fresh garlic

Directions:

Let salmon rest at room temperature for about a half hour

Meanwhile in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper.

Heat olive oil in a 12 inch skillet over medium-high heat.

Season salmon with S&P and sprinkle rub on salmon (if skinless on both sides).

Cook salmon in skillet about 3-4 minutes per side. Plate and top with yogurt sauce.

Lemon Yogurt Sauce: 

In a small mixing bowl whisk together yogurt, cream, zest, juice, garlic, season lightly with S&P. Rest at room temperature while preparing the salmon. 

We serve this with a large kale salad: feta, salad veggies and toasted pita bread.

Lemon Posset with Ina Garten's Raspberry Sauce

 A simple dessert.

Ingredients:

2 cups heavy cream

2/3 cup sugar

2 whole lemons, juiced (4-5 Tablespoons)

 Directions:

In a sauce pan boil the cream and sugar together for 5 minutes, stirring occasionally to make sure sugar dissolves. Remove from heat. Stir in lemon juice.

Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes.  Pour into desire dessert dishes; chill for at least 2 hours. Top or layer with Raspberry sauce. Garish with a raspberry, whipped cream or crushed ginger snaps. 

Ina's Raspberry Sauce:

Ingredients:

1 half pint of raspberries

1/2 cup sugar

1 cup seedless raspberry jam

1 T Framboise liquor

Directions:

Combine raspberries, sugar and a 1/4 cup of water in a small saucepan. Bring to a boil and simmer 4 minutes. Strain seeds through a sieve.

Pour raspberries, raspberry jam and Framboise into a bowl of a food processor and process until very smooth. Chill.

 

Homemade Enchilada Sauce

Once you make this enchilada sauce from scratch, you'll never go back to store-bought. It's rich and smoky with layers of flavor from the blend of spices, and that hint of cocoa powder and cinnamon adds this subtle complexity that makes it truly special. The best part is it comes together in just minutes and tastes like it's been simmering all day.

Ingredients:

3 T all-purpose flour

3 T Chili powder

1t each: ground cumin, garlic powder, onion powder, ground coriander

1/2 t each: smoked paprika, salt, dried oregano

1/16th t of cayenne or more to taste

2 T butter

2T olive oil 

1/4 cup tomato paste

3 cups reduced sodium chicken broth

1 t unsweetened cocoa powder

1 t sugar

A pinch of cinnamon

1 t apple cider vinegar

Directions:

Whisk the flour and all seasonings together in a small bowl. Set aside.

Melt the butter and olive oil in a large skillet over medium heat. Whisk in flour mixture and cook while whisking for 2 minutes. Whisk in the tomato paste until completely combined and continue to cook for 1 minute.

Reduce heat to low, then gradually whisk in the chicken broth. Continue to whisk until smooth and the lumps are dissolved. Whisk in cocoa powder, sugar and cinnamon.

Bring sauce to a simmer and continue to simmer, whisking often, until it thickens to your desired consistency, about 5-7 minutes. Keep in mind the sauce will thicken as it cools.

Remove from heat and stir in apple cider vinegar. Taste and adjust seasoning if desired.

Classic Egg Salad

 

 

Ingredients:

6 hard boiled eggs, peeled and grated on a box grater into medium bowl

2 t horseradish (or to taste)

1 green onion chopped (white and green part)

1 to 2 T of mayo

S&P

Sliced radishes to taste

Micro greens to taste

Directions:

Combine eggs, horseradish, green onion, mayo and S&P.

Serve on toasted bread and top with sliced radishes, micro greens, arugula and/or sweet pickles.