Overnight Mexican Breakfast Casserole - Makes ~14 to 20 servings

Overnight Mexican Breakfast Casserole - Serves 20 small servings, or 14 regular servings

Adapted from This Is How I Cook

Initial Ingredients:

• 1 cup diced onion, cooked with sausage below
• 12 oz breakfast sausage or chorizo, cooked with onions above and drained
• 4 cups frozen shredded hash browns (buy the large bag, even if you don't use them all; we had 1 cup left over)
• 3 cups shredded cheese (cheddar and pepperjack combo, or Mexican combo)
• Two to three 4-oz cans of diced green chiles (minimum medium heat, maybe do one hot, one medium)
• 8 eggs
• 1 cup milk or half & half (I used half & half)
• 1/4 cup heavy cream
• 3/4 cup plain Greek yogurt, skyr, or sour cream
• 3/4 tsp garlic powder
• 1 tsp Lawry's Seasoning Salt
• OR take 1 tsp out of the following mix, which yields about 1.5 tbsp: In a small bowl, mix together 1 tbsp salt, 1 tsp granulated sugar, 3/8 tsp paprika, 1/8 tsp ground turmeric, 1/8 tsp onion powder, 1/8 tsp garlic powder, 1/8 tsp cornstarch

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Directions:

1. Butter a 13x9 casserole dish
2. Put about 1.5" layer of frozen hash browns in the dish
3. Sprinkle with half of the shredded cheese (about 1.5 cups)
4. Spread green chilies on top of the cheese
5. Sprinkle the cooked sausage-onion combo on top of the chilies
6. Sprinkle remaining cheese on top of that
7. In a separate bowl, beat eggs, milk, cream, yogurt, and seasonings; whisk well.
8. Pour the egg mixture over the casserole layers.
9. Cover and place in the refrigerator overnight
10. Next morning 1 hour before cooking, remove the dish from the fridge. After about 30 minutes, pre-heat the oven to 375 deg F.
11. Once the dish has been sitting out 1 hour, bake it for 50-60 minutes until golden or has brown spots. Remove from the oven and let sit for 5 to 10 minutes.
12. Serve with salsa, sour cream, or red or green chile.

Dried Beans in a Slow-cooker - equiv 15 oz can cooked

Rule of thumb for most beans:

1/2 cup dried beans, once cooked, yields about 15 oz, or 1.5 cups cooked

Or see Serious Eats

BLACK BEANS - no soaking required

• 1/2 to 3/4 cup dried black beans
• 1.5 to 2 cups water or broth
• Any desired aromatics (optional: bay leaves, chopped onion, garlic cloves, ham bone, etc.)
• Crockpot or Slowcooker: HIGH for 3.5 to 4 hours, or LOW for 6 to 7 hours. Once tender, drain the peas and let cool to room temperature.

BLACK-EYED PEAS - no soaking required

• 1/2 cup dried black-eyed peas
• 1.5 cups water or broth
• Any desired aromatics (optional: bay leaves, chopped onion, garlic cloves, ham bone, etc.)
• Crockpot or Slowcooker: HIGH for 3.5 to 4 hours, or LOW for 6 to 7 hours. Once tender, drain the peas and let cool to room temperature.

CHICKPEAS/GARBANZO BEANS - soaking required

• 1/2 c dried chickpeas (this amount should work for the recipe further down the page)
• 16 oz water or 2 cups
• 2 tsp salt
1. Soak chickpeas overnight up to 12 hours in the fridge by placing them in a large pot or crockpot. Add water at least an inch or two above the peas.
2. After soaking is complete, drain the chickpeas. Place them in the slowcooker and fill with new water and salt.
3. Cook on HIGH for 3 hours, or until they crush easily between your fingers. 
4. Drain the chick peas and let them cool until they come to room temperature.

Pandan Waffle (Bánh Kẹp Lá Dứa)

Original Recipe: https://www.hungryhuy.com/pandan-waffle-recipe/

Note: pared down from original | Makes: 5 Waffles (regular style i.e., non-Belgian)

Ingredients:

Pandan Flavoring:

• 1 Tsp Pandan Extract
• 1.4oz Water

Waffle:

• 95g Tapioca Starch
• 24g Rice Flour
• 25g All Purpose Flour
• 67g Sugar
• 3g Baking Powder
• 1/8 tsp Salt
• 1 Egg
• 4.5g Coconut Cream
• 1 tsp Oil

Instructions:

1. Add the artificial extract drops to the water and mix. Set aside for later.
2. In a medium mixing bowl, add the tapioca starch, rice flour, all purpose flour, sugar, baking powder, and salt.
3. In another large mixing bowl, beat the eggs together. Then, add the coconut cream, pandan extract, and oil.
4. Sift the dry ingredients into the wet ingredients mixing bowl and fold carefully to prevent from over mixing the batter. Your batter should be slightly thick and have lumps left over. If you're using artificial pandan extract, and want the batter to be more green at this point you can add 1-2 more drops and mix the batter again.
5. Let the batter rest for at least one hour, this improves the dough texture. If you're only resting one hour, leaving on the counter is fine, but you can rest it in the fridge in an air-tight container for up to a week and the batter will still be good.
6. When ready to cook, mix the batter a little bit and heat up your waffle iron. Do this before making EACH waffle since the batter can separate and settle. I use an Oster belgian waffle iron and found that the setting for medium-high works best.
7. Using a disher or ladle, drop three to four scoops onto the waffle and cook. When your waffle iron is finished cooking, your waffle should be nice and golden brown with specks of green on the outside.
8. Remove your waffle and serve. If you find your waffle is on the softer side, let it rest for about one minute and it should get crispier.

Lemon Chicken Orzo Slow-cooker Soup - Serves 8-10

 Lemon Chicken Orzo Slow-cooker Soup - makes 8-10 lunches

Adapted from Cafe Sucre Farine

Initial Ingredients:

• 8 cups chicken stock
  
• 2 large bone-in, skin-on chicken breasts (or regular breasts/thighs are fine)
• 3 cloves garlic, finely minced
• ½ medium onion, finely diced
• 3-4 large carrots, peeled, and thinly sliced
• 4 medium stalks celery, diced small
  
• 2 tbsp finely chopped fresh rosemary
• 2 medium bay leaves
• 1 teaspoon turmeric
• 1 teaspoon kosher salt, more to taste
• ½ teaspoon freshly ground black pepper

Finishing Ingredients:

• 1 cup uncooked orzo pasta
• Finely grated zest of one medium size lemon
• Juice of lemon above
• 2 tablespoons fresh thyme leaves, or 1 tsp dried

Directions:

1. Combine all soup ingredients (first 11 ingredients) in the bowl of a slow cooker. Cook on medium for 6-8 hours or on high for 3-4 hours (our cooker 6 hrs low or 3 high), or until chicken and carrots are super tender.
2. Remove chicken breasts and allow them to cool. When cooled, remove the skin and separate the meat from the bones. Dice the chicken into bite-size pieces.
3. While chicken is cooling, add dried orzo to soup and increase heat level to high (if it's not already). Cook for 20-25 minutes more or until pasta is tender.
4. Add lemon zest, lemon juice, thyme and diced chicken. Stir to combine. Taste and add salt if needed.
5. Serve and enjoy. Soup stores well for 3-4 days in airtight containers in refrigerator. Reheat on stovetop or in the microwave.

Isobe-Yaki Potato Mochi

 From: https://www.okonomikitchen.com/isobe-yaki-potato-mochi/

Ingredients:

Potato Mochi

• 1 large potato, cooked potatoes (290g // with skin on, cooked and peeled after)
• 2 tbsp potato starch (25g)
• 2 tbsp of milk, as needed (30ml)
• 1 tbsp vegan butter
• Nori for wrapping

Sauce

• 2 tbsp soy sauce 30ml
• 2 tbsp sugar 25g-g
• 1 tbsp mirin 15-25g
• 1 tbsp sake (or sub more mirin, it will be slightly more sweet)

Directions:

1. Microwave the potatoes with a damp paper towel around it at 600 W for 5 minutes or until soft. Allow potato to cool.
2. In the mean time, mix all the sauce ingredients together. Cut small rectangles of nori to wrap the potato mochi. 
3. Once potato are cooled, remove skin and mash. Mix in the potato starch and non-dairy milk little by little. Adjust amount accordingly depending on moisture of potato. It should stick together to form patties but not be too wet or sticky. Divide into about 60g pieces and then shape them into circles.
4. Heat oil or butter in pan and fry both sides until golden brown over medium heat
5. Remove excess oil if there is. Stop the heat and then add the sauce, and cook until it thickens. Coat potato mochi with sauce and wrap with nori. Add cheese in the middle if desired

Lemony Ravioli Primavera With Pesto - Serves 3

Lemony Ravioli Primavera with Pesto - Serves 3

Adapted from WaPo

Ingredients:

• 1 tbsp olive oil
• 2 garlic cloves, minced or finely grated
• 5 scallions, sliced light green and white parts (~1/3 cup)
• 0.5 lb asparagus, trimmed and cut at an angle into 1" pieces
• 1/8 tsp fine salt, plus more as needed
• One 12-oz pkg refrigerated or frozen cheese ravioli
• 1 cup green peas, fresh or frozen (no need to defrost, if frozen)
• Finely grated zest from 1 organic lemon
• 2 tbsp fresh lemon juice from same lemon above (~1 large organic lemon)
• 1/8 tsp freshly ground black pepper
• 1/4 cup basil pesto, store-bought or homemade (see related recipes)
• OPTIONAL: Grated parmesan, for serving

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DIRECTIONS

Step 1 - Bring a large pot of water to a boil over high heat.

1. Step 2 - In a large (12-inch), deep skillet over medium heat, heat oil until shimmering. Add the garlic and scallions, and cook, stirring constantly, for 30 seconds. Add the asparagus and cook, stirring frequently, for 2 minutes.

2. Step 3 - When the water comes to a boil, season with salt, if desired. Add the ravioli to the pot and cook according to the instructions on the package, about 4 minutes. Reserve 1/2 cup of the pasta water before draining the ravioli.

3. Step 4 - While the ravioli is boiling, add the peas to the skillet with the asparagus, then stir in the lemon zest and juice, 1/8 teaspoon of salt, and pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the asparagus and peas are crisp-tender, about 3 minutes.

4. Step 5 - Remove the skillet from the heat. Stir in the pesto, then add the cooked ravioli and 2 tablespoons of the reserved pasta water to the skillet, and gently toss to combine. Add more water, 1 tablespoon at a time, as needed, to thin the sauce to the desired consistency. Divide among shallow bowls, garnish with grated parmesan, if desired, and serve.

Substitutions

Asparagus >> green beans or haricots verts, or sugar snap or snow peas.
Gluten-free? >> Use gluten-free ravioli.
Parmesan >> pecorino Romano or grana Padano.

Cowboy Caviar - Makes 8 lunch servings, or 16 salsa servings

Cowboy Caviar - makes 8 lunches

Adapted from Spend With Pennies

Ingredients:

• 2 avocados diced
• ⅓ cup diced red onion
• 15 ounces canned black beans rinsed and drained (or cook 3/4 cup dry beans)
• 15 ounces canned black eyed peas rinsed and drained (or cook 3/4 cup dry beans)
• 1 ½ cups frozen corn kernels thawed
• 2 bell peppers diced, any color besides green
• 1 jalapeño seeds removed, finely diced
• ⅓ cup chopped fresh cilantro
• Tortilla chips for serving
• **NOTE If tomatoes are desired, replace one bell pepper with two Roma tomatoes

Dressing

• ⅓ cup olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder

Directions:

1. Combine avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Ben Day's Oma's Linzer Cookies - Makes 3-4 Dozen

Ben Day's Oma's Linzer Cookies (X-mas) - makes 3-4 dozen

Received recipe X-mas 2025 and adapted.

Source: Sphere Magazine, Nov 1977, pg 43

Ingredients:

• 2 tbsp cocoa
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1.25 c unsalted butter
• 1/2 tsp salt
• 1 c sugar
• 2 eggs
• 2 cups ground hazelnuts
• 3 c flour
• 12 oz raspberry preserves
• Powdered sugar

Directions:

1. Preheat oven to 350 degrees F. 
2. Combine nuts, cocoa, and spices in a medium bowl
3. In a separate bowl (stand mixer bowl preferred), cream butter 2-3 min until fluffy. Add salt, then slowly add sugar. Beat 5 minutes
4. Add eggs, one at a time, beating well after each.
5. Beat dry cocoa mixture into the butter mixture. Stir in flour.
6. Refrigerate covered for at least 45 minutes
7. Roll dough 1/4 at a time on a floured surface (keeping the remainder refrigerated), to about 1/4" thick or less
8. Cut using the same shape (stars preferred). In half of the stars, cut a center hole.
9. Place the cut dough on a greased cookie sheet and bake 10-15 minutes until slightly browned. 
10. Allow to cool. Once cooled, on the the non-holed cookies, spread with jam. Sprinkle the cut-out cookies with powdered sugar, and press the two together. 
11. Store in airtight conatiner up to 2 weeks, or in the freezer for 3 months

Banh Bo Nuong (Vietnamese Honeycomb Cake) - Makes 1 Bundt

 Bánh Bò Nướng (Vietnamese Honeycomb Cake) - makes 1 Bundt

Adapted From: Cooking Therapy 

Ingredients:

• 14 oz coconut milk full fat (or use coconut cream)
• 1 ⅓ cup granulated sugar
• ½ tsp salt
• 1 tsp pandan extract
• ½ tsp vanilla extract
• 5 eggs
• 1 cup tapioca starch
• 1 packet single acting baking powder

Directions:

1. Preheat oven to 350 degrees F. Put the bundt cake pan in the oven to preheat.
2. In a small bowl, use a fine mesh sieve to sift the tapioca starch and baking powder. Set aside.
3. Using a stovetop pot on low heat, mix together the coconut milk, sugar, and salt until dissolved. Set aside and allow to chill back to room temperature.
4. In a separate bowl:
1. Break the eggs, poke the yokes, and gently mix (avoid bubbles).
2. Using a sieve, mix together the coconut milk, sugar, sand salt from Step 3 with the eggs.
3. Incorporate the vanilla and pandan.
4. Incorporate the tapioca starch and salt from Step 2.
5. Using a sieve and spatula, pour the mixture into a bowl making sure to remove all lumps. You may need to repeat this step to ensure a smooth bubble free batter.
6. Retrieve the bundt pan from the oven, use spray butter or oil to lubricate the pan, then pour in the batter. Bake for 50-55 minutes until a toothpick comes out clean.
7. Consider turning off the oven but allowing the cake to rest in the open oven for 10-20 minutes.
8. Once done, remove the cake from the oven and flip pan over and let it stand for at least 1-hour or up to 2-hours until it is completely cool.
9. Run a knife around the edge of the cake to release it. Flip it upside down to release the cake from the pan.

Slow Cooker Braised Beef - Serves 4 (easy, all day)

Slow Cooker Braised Beef - Serves 4 

Adapted from the WashingtonPost

TIME: 7-8 hours

INGREDIENTS

• 1 to 1.5 lb boneless chuck roast, preferably tied in a roll
• 1/2 tsp fine salt, plus more as needed
• 1/4 tsp freshly ground black pepper, plus more as needed
• 14 oz can whole peeled tomatoes, crushed by hand, with their juices (OR chopped, or crushed tomatoes with their juices)
• 1/2 garlic head's worth of unpeeled cloves
• Optional herbs in the sauce: sage, rosemary, and/or thyme
• Optional garnish: Chopped parsley
• Cooked polenta or rice, for serving

EQUIPMENT

• 3 to 6-qt Slow cooker or Crockpot 

DIRECTIONS

1. Season the beef all over with salt and pepper
2. Add the tomatoes, along with their juices, and scatter the garlic cloves around. Add any optional herbs.
3. Cover, slow cook on LOW for 6-8 hours (depending on the cooker; ours is probably 6.5). The meat should be very tender, and a sharp paring knife should easily slide in. Taste the sauce and a morsel of meat, and season with more salt and pepper if needed
4. Carefully transfer the meat to a cutting board. If it has been tied, cut and discard the string
5. Cut the roast into 1/4 to 1/2 inch thick slides. 
6. Serve in shallow bowls over polenta or rice, with the sauce and garlic cloves (should be able to squeeze out of their skins)
7. Garnish with parsley (optional), and serve
8. Set it inside the insert Pre-heat oven to 375F.
9. Slice the onion and fennel bulb into 1/4" thick rings

NOTES:

Before serving the meat, you can squeeze the cloves out of their skins and into the sauce, then use an immersion blender to process the whole thing.

If braising in the oven, position a rack in the middle and preheat to 300 deg. Use an ovenproof 3-5 qt havy-bottomed pot or Dutch oven. Follow assembly instructions above. Braise for 3-4 hours, or until tender.

No Tomato Sauce Stuffed Pasta Shells - Serves 2 as sides

No Tomato Sauce Stuffed Pasta Shells - Makes 8 shells (2 people as sides)

Adapted from A Gourmet Food Blog

*Messy

INGREDIENTS

• 2 oz, or 8 to 10 jumbo pasta shells, depending on size (Barilla will be 8)
• 1/8 onion, finely chopped 
• 1 small to med clove garlic
• 1 Tbsp butter
• 1 Tbsp flour
• 1/4 cup milk
• 1/2 cup (~2 oz) green peas
• 2-4 slices (1 oz) finely chopped cooked ham, prosciutto, or similar meat (speck!)
• 1/3 cup (~1.5 oz) shredded Provolone 
• 1/4 cup (~1 oz) low moisture shredded Mozzarella
• 1/4 tsp fresh tarragon (or combine dried basil, marjoram, crushed fennel seeds, oregano, dill into 1/8 tsp)
• 1 tsp parsley, finely chopped for garnish

EQUIPMENT

• Large pot
• Large skillet
• Baking dish, small to med

DIRECTIONS

1. Cook pasta shells according to package instructions. Keep some of the pasta water as you drain as you'll need it later. Allow to cool in a baking dish in one layer.
2. Meanwhile, melt butter in a pan and cook the onion until translucent. Add garlic and cook another minute.
3. Add flour, then milk and/or pasta water/stock until you have something that looks like a thick sauce
4. Add shredded Provolone, ham, peas, salt, pepper, and tarragon. You may add more liquid to ensure the cheese melts, b ut the sauce should remain thick. Allow the filling to cook.
5. Preheat oven to 400.
6. Once the pasta and fillings are cooled, fill the shells to the rim.
7. Pour a bit of pasta water into the dish (not on the shells). This will prevent the shells from sticking.
8. Sprinkle the top with a decent amount of Mozzarella and place the dish in the oven. Bake for 15-20 minutes.

NOTES:

• A thin sauce will have the tendency to run out of the shells during baking, so make sure it's relatively thick.
• If the top browns but the dish is not yet heated through, tent with foil