Thanksgiving Roasted Veggies

Ingredients
3 butternut squash, peeled, seeded and cubed (I bought already cut squash at my grocery store, about 3 boxes)
4 parsnips, peeled and chopped about the size of the baby carrots
A medium package of baby carrots
6 turnips, peeled and cubed
A few sprigs of sage
A few sprigs of rosemary
about a cup of extra virgin olive oil
nutmeg (optional)
salt and pepper

Method
Chop up sage and rosemary and put in Cuisinart with a cup of EVOO, S&P (about a pinch or 2) and pulse until well combined. Put into a mason jar to set aside for the entire night.
The next day....
Preheat oven to 450°
(You can also prep the butternut squash, parsnips and turnips the day before as the herb oil) Chop into cubes of the veggies and with a little bit of the rosemary/sage (herb) oil with salt and pepper in a mixing bowl to coat the veggies- all together or separate- evenly. You can sprinkle a little bit of nutmeg with the butternut squash. Lay evenly on a baking sheet lined with aluminum foil (I used 4 baking sheets- it's a lot of veggies).
Roast for 30-35 minutes.
In the same mixing bowl, use the remaining herb oil (add more EVOO if necessary) and add in the roasted veggies. Stir well and put in serving dish. Serve.

Sausage & Quinoa Dish

Quinoa- use its package cooking instructions. I used chicken broth

Saute Sausage to fully cooked, before taking it out on a plate. Save about 2 tablespoons of the extra virgin oil and rendered fat from the sausage while discarding (or saving) the rest. Saute sliced onion until it starts to caramelized and add chopped garlic, salt and pepper. Add cannellini beans until lightly browned and add washed/chopped kale. Seasoning salt, pepper, and a little bit of nutmeg. Once the kale wilted, add about a cup of chicken broth and let it reduce to vaporization, bring back the sausage and add the cooked quinoa, mixing well before serving. Perfect for lunch and dinner.

Edamame Burgers with Provolone Cheese

Saute 1 sliced yellow onion for 7 minutes, 1 sliced yellow pepper for 5 minutes before adding about 2 cups of edamame until lightly browned in extra virgin olive oil, salt and pepper on medium-high heat. Meantime mix about 1 cup bread crumbs, salt, pepper, cumin and Chipotle & roasted garlic seasonings in mixing bowl. Cool the bean mixture to put in Cuisinart with cilantro, lemon zest and splash of worcestershire sauce to a paste, adding 1 egg while pulsing. Add to the bread crumbs mix and for into 4 patties. Add more bread crumbs if too wet. Using same saute pan, heat EVOO and a spoon scope of bacon fat (vegetable oil if complete vegetarian) and put patties in hot oil for about 5 minutes until lightly brown and easy to flip . Top with provolone cheese to melt before placing on paper towels before serving

George Harrison's Dark Horse Lentil Soup

Ingredients:

1 red chili

1 teaspoon cumin seeds

2 large onions, chopped

2 cloves garlic

1 cup lentils (one or more types of lentils can be used)

2 large tomatoes, chopped

2 green peppers, chopped

1 bay leaf

2 carrots, chopped

2 potatoes, chopped

Salt and pepper to taste

Method:

Heat a small amount of oil in a frying pan. When oil is good and hot, add the red chili and cumin seeds. When the seeds stop sputtering, brown the onions and garlic in the seasoned oil. In a separate deep pan, wash the lentils in plenty of water. When  clean, liberally cover with water. When the onions are browned, add them to the pan of lentils. Now add tomatoes, peppers, bay leaf, salt, and pepper. Potatoes and carrots and small boiling onions may be added for a more substantial meal. Bring to the boil, cover, and turn down to very low heat. The soup is ready to serve in an hour and tastes better the next day.

Green Chicken Chili

Part 1 Ingredients
2 green peppers
2 green tomatoes
2 jalapenos
2 poblano peppers
2 green cubanelle peppers
1 small can of chicken stock or broth

Method
Pre-heat oven to 425°

Cut all ingredients in half, scrape out all the seeds and ribs out. Season with salt, pepper, and extra virgin olive oil and place on cookie sheet (use two so it won't overcrowd).

Roast the peppers and tomatoes for 40 minutes, flipping them over half way through time (20 minutes).

When out of the oven, reserve half (equal) of the peppers and tomatoes. Slightly chop and put in the blender to puree with the small can of chicken broth/stock.

Chop and slice the other half of the mixture to put in with the ground chicken.

Part 2 Ingredients
1 lb ground chicken
1 white onion, chopped
2 or 3 cloves of garlic, mince
1 cup of frozen edamame beans
A small palmful of cumin
Cilantro, chopped

Method
On medium high heat in either a soup/spaghetti pot or a deep saute pan, heat up some EVOO (about twice around the pan), saute onion and garlic until translucent and slightly golden to add the ground chicken and cumin. Stir frequently until chicken is cooked. Add in the chopped roasted peppers and tomatoes and the edamame beans. Saute for about 5 minutes before adding the roasted peppers and tomatoes puree. Let simmer for about 10 minutes, stir on occasion. Add cilantro.

Serve with the usual classic chili toppings (cheese- fontina, provolone, and mozzarella works best), sour cream, avocado, etc.

Abe Laboriel Jr's Roasted Broccoli Salad

 A while back ago, Paul McCartney's drummer was kind enough to give me his recipe of this salad after he posted about it on Twitter. I did tried it and it was delicious, but I forgot about it until the other day. So I dig deep and thankfully found it! 

Lip Smacking Sweets

Meringue with a hint of cardamom and strawberry-apricot (inspired by my cousin Rachel's jam) compote with freshly squeezed orange juice and basil.

Compote:
1 pint of strawberries, quatered
5 and a half apricots, sliced
1 orange, juiced
3-4 small leaves of basil, chopped
A pinch of salt
1/2 cup of sugar

Combine all the ingredients in a bowl and set aside until the strawberries release their water syrupy (about an hour or two). Heat about a slice of butter in a medium saucepan on medium high heat and pour the bowl and bring to a boil. After about 15 minutes, use your potato masher and mash the fruit together. Let cook for another 15 minutes, stirring every few minutes. Take the saucepan off the stove until cool for use. You can also store it in mason jars.

Also great for smoothies with yogurt or vanilla ice cream

Here's my cousin's own food blog for more recipes Blonde Bitchin' West Texas Kitchen

Turkey & Green Pepper Burger

1 green papper, chopped then use Cuisinart into a chunky paste with...
1 clove of garlic
Saute over medium high heat with a small amount of extra virgin olive oil until liquid from the green pepper evaporate. Set aside to cool

1 lb of turkey
1 egg
About a cup of breadcrumbs- more if mixture is wet
About a palmful of poultry seasonings
2 palmfuls of ground sage
Salt & pepper
A dash of chili powder
A small palmful of cumin powder
About a tablespoon or Worchester sauce (optional)
Cool-down green pepper and garlic
Mix together in bowl before dividing in 4 equal portions

Heat bacon fat on grill pan, medium high heat until ready- about 10 minutes

Top with provolone cheese

Served with broccoli (seasoned with poultry seasoning, salt, pepper, butter and bacon fat) and cous-cous (infused with chicken broth, butter, salt and pepper)

Strawberry & Almond Smoothie

About a cup of Strawberries (quartered)
about 2 to 3 handfuls of sliced almonds
about 2 cups of french vanilla yogurt
A squirt or two of honey
2 handfuls of ice
A pinch of salt

Blend in blender until smooth

Stella McCartney's Summer Coleslaw

Prep time: 15 mins
Ready time: 15 mins

Ingredients
2 medium-large carrots
½ small white cabbage
handful trimmed mangetout
6 spring onions
handful trimmed radishes
1 tablespoon poppy seeds
2 tablespoons roughly chopped toasted hazelnuts
2 tablespoons freshly chopped flatleaf parsley
½ lemon, juice
3 tablespoons hazelnut oil
salt and freshly ground black pepper
cress, to serve
mustard, to serve

Method
Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.

Finely shred ½ small white cabbage and a handful of trimmed mangetout and add to the bowl.

Finely slice 6 spring onions and a handful of trimmed radishes, and add along with 1 tablespoon poppy seeds,
2 tablespoons roughly chopped toasted hazelnuts and 2 tablespoons freshly chopped flatleaf parsley.

In a separate small bowl whisk together the juice of ½ lemon and 3 tablespoons hazelnut oil and season well with salt and freshly ground black pepper.

Pour over the coleslaw and gently mix together. Spoon the salad into a serving bowl and scatter over mustard and cress to serve.

Favorite Restaurants

(including Fast Food; no particular order)

-The Melting Pot
-The Cheese Course
-Panera's
-Samurai/Benihana
-Applebee's
-Boston Market
-Tony Roma's
-Oasis
-Wendy's
-Five Guys
-McDonald's
-Subway
-Gyroville
-KFC
-Macaroni Grill
-Pizza Hut
-Sir Pizza
-Anthony's Coal Fire Pizza
-Burger King
-Taco Bell
-Shula's
-Dunkin Donuts
-Denny's
-Divieto Italian
-Shorty's
-Cheesecake Factory
-Outback Steakhouse
-Papa John's Pizza
-Pamper Chef Italian
-Carrabba's
-Olive Garden

Polenta Pizzas

A household favorite.

Polenta (6 cups of water, 1 and 3/4 cups of polenta, salt and pepper, butter) lay it on a sheet pan and even it out. Refrigerate for 3 hours. Use a water glass to cut out discs, oil them to grill or saute.

Sauce is simple cherry tomatoes, garlic and basil cook until tomatoes start to blister and mash them. Top that and mozzarella on the polenta (after you flip the polenta like a hamburger)

Spinach Mac & Cheese

Cheeses: Goat and Fontina  

Food Quotes: Queen

"I can't cook, and I'd be a terrible housewife" -Freddie Mercury

‘I’m considering veganism. I’m really unsure about dairy farms. I know that there are good and bad dairy farmers. But, some of the stuff that goes on is just so cruel." -Brian May

"I usually opt for something hearty – I love Swiss cheese fondues – and an enormous amount of wine." -Roger Taylor

Food Quotes: Debbie Harry

"Breakfast can be anything. When I'm home it's whatever's in the fridge. When I'm traveling it's usually fruit, eggs, or cereal at the hotel. I try to be gluten-free whenever possible and avoid dairy"

"Well… practically nothing. We were broke. We used to go to Chris Stein's mother's house and have this kosher beef dish she made with lots of garlic in it. We went to Chinatown for dumplings. We used to have canned chilli. God, I don't even remember! I would make baked yams, which were healthy and economical. I can cook; not great, but I can. I like cooking for other people, but I don't for myself. I mean, why bother?"

"Sometimes I would love to eat a whole pizza. But then I follow it through in my head… You eat the pizza, and then you go home and feel rough about yourself. You're just going to regret it. I don't kid myself about that."

"I made a nice, big chili yesterday — three kinds of beans, onions, garlic, jalapeños, tomato sauce. Sometimes vegetarian, sometimes with turkey. So far today I’ve made a protein shake with goji powder, chia seeds, a protein supplement and coconut water. I also had a couple bites of egg salad and I’m just about to have a real salad for lunch."

"I’ve started seeing a nutritionist. He’s got me off the coffee. I’m learning to love tea."

Pasta, Veggies & Cheese

Orecchiette with swiss chard, mushrooms, onion, garlic and mascarpone-parmesan cheese sauce

Sausage & Gravy

KFC-bought biscuits topped with sausage, onion, and country-style sauce with paprika

Roasted Eggplant/Garlic Pasta with Goat Cheese Sauce

Pasta with Goat cheese (there's no cream! I used pasta water to help thin out the cheese), roasted eggplant and garlic with saute beet-tops

Roasted Beets

Roasted beets, goat cheese, sour cream, honey and toasted pine nuts

Simple Pasta n Sauce

Spinach Tortellini (store bought) with Goat Cheese and Sour Cream Sauce with touch of nutmeg (no cream! I used pasta water to help thin out the sauce)

Fruity Nutty Yogurt

Canistel (eggfruit), calamondin jelly, nutmeg, honey, plain yogurt and walnuts 

Flashback Quote: Learning to Cook

Maureen Starkey in the Summer of 1965

"I chose Maureen because I love her - that's why. She can't cook, but she's learning. Let's face it, she has to, because all I can cook is cornflakes and boiled eggs."
-Ringo Starr, 1965

“I’m in my new lavish kitchen as much as possible, fiddling about and experimenting.”
-Maureen Starkey, 1965

Vanna White’s Layered Pea Salad

In a 9x13x2” casserole dish, layer the following: 

1 head chopped lettuce 

1 cup diced celery 

½ cup green peppers diced 

6 sliced hard-boiled eggs 

1 medium onion diced 

1 pkg. frozen peas, thawed 

8 to 10 cooked bacon strips, crumbled 

Mix 2 cups Miracle Whip salad dressing with 2 Tablespoons sugar. Spread on top of layers in dish. Sprinkle one package of shredded cheddar cheese on top of that. Refrigerate until ready to serve.

Really Red Chili

I posted my chili recipe yet I decided vamp it up a bit. Instead of sautéing the onions-beef and then put that and vegetables and seasonings in the crock-pot, I decided to do the classic one-pot meal using my dutch oven for about an hour on medium heat and the final half hour to low heat. I also omitted some veggies and kept it less by simply peppers and beans along with the sauce

I thought it would be cool to use red everything: 

-red onion

-8 red jalapeño peppers, seeded and ribs taken out

-2 red bell peppers, seeded and ribs taken out

-1 medium can of red beans, drained

-tomato paste

-1 medium can of tomato sauce (add water if it gets too thick)

The only things that weren't red was the garlic, butter, EVOO, dried Italian herbs and fresh cilantro (stirred in at the end).

Like my original chili recipe, I used McCormick's chili seasoning as well as my own with chili powder, cumin, and cinnamon (yes, you read that right- cinnamon. But a small palm full)

First Time Ever: Chicken Pot Pies

Believe it or not, until today, I never made chicken pot pies. I've eaten them but they were made by someone else. The closest thing of a chicken pot pie I made was this Rachael Ray recipe. Finally I decided to go for it after doing some Internet research and trying to figure out what to do with the remaining puff pastry dough. I decided to make them mini so that my household could have their own cups with the crust and veggies.

My filling was chicken, onion, potato, carrots, celery, corn, peas, dried tarragon, chicken broth, milk, flour, dijon mustard, and butter

Asian Style Salad

Salad- daikon, carrots, red pepper, snap peas and peanuts

Dressing- a dollop of peanut butter, rice vinegar, honey, ground ginger, Chinese 5-spice, soy sauce, a squirt of lime juice, pepper and vegetable oil

Sweety Grilled Chicken Pasta

I apologize for no picture, I honestly didn't think of it until later but the pasta was already gone. I was food experimenting so knowing that the dish was gobbled up afterwards, then it was successful

Ingredients  
-2 boneless chicken breasts
-McCormick's Garlic & Herb
-a little bit of EVOO

-2 handfuls of carrots, store bought matchsticks
-1 medium bag of julienne cut sundried tomatoes
-about a palm full of dried tarragon
-about 4 tablespoons of butter
-1/2 cup of chicken broth

-1 lb of spaghetti

Method
Marinade the chicken breasts with McCormick's garlic & herb and EVOO for about 30 minutes. Heat the grill (I have an indoor plug-in) for a few minutes before putting the chicken on for about 7 minutes on each side. Take off the grill for a few minutes to rest before slicing.

Boil water, salt, cook pasta until al dente. Drain.

In a saute pan, heat 2 tablespoons of butter and same amount of EVOO until melted before adding the dried tarragon, sundried tomatoes and carrots. Saute for about 5-7 minutes over medium high heat until the carrots soften before adding in the 1/2 cup of chicken broth to help hydrate the sundried tomatoes and dried tarragon. The broth will reduce and evaporate about 10 minutes, stirring frequently. Add the cooked slice chicken, the remaining 2 tablespoons of butter and spaghetti, tossing and mix well before serving.

Optional
Chopped up a small handful of (salted) roasted almonds as a garnish with parmesan cheese