Stir-fried Beef with Pineapple - Serves 4-6

From: Vietnamese Cooking made easy (modified)

Ingredients:
1 lb sirloin or topside steak, very thinly sliced across the grain
3 cloves garlic, minced
1 tablespoon fish sauce
1/2 teaspoon freshly ground black pepper
3 tablespoons oil
1 large yellow onion, cut into wedges
1 large red bell pepper, deseeded and cubed
2 cups small pineapple chunks (use fresh if possible)
1 tablespoon oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch, dissolved in 1/2 cup beef stock or water

1) Combine the beef slices, garlic, 1/2 tablespoon of the fish sauce and black pepper in a large bowl, and mix with your fingers until the beef is well coated. Set aside for at least 10 minutes to marinate.
2) Heat 1 tablespoon of the oil in a wok or skillet over high heat until very hot. Stir-fry the marinated beef until it changes color, about 1 minute. Remove from the pan and set aside.
3) Heat the remaining oil in the wok or skillet over high heat until hot, stir-fry the onion and bell pepper for about 1 minute until tender, then add the pineapple and stir-fry for 1 to 2 more minutes, seasoning with the remaining fish sauce, oyster sauce and sugar. Return the beef to the pan and mix well. Pour in the cornstarch mixture and stir-fry until the sauce is thickened. Remove from the heat.
4) Transfer to a serving platter and serve immediately.

Serves 4 to 6

Spicy Lemongrass Tamarind Chicken - Serves 4

From: Vietnamese Cooking made easy

Ingredients:
1 lb boneless chicken thighs, sliced into bite-sized pieces (or use breasts)
2 tablespoons oil
3 cloves garlic, minced
1 finger-length red chili, deseeded, then cubed
1 small bell pepper, deseeded, then cubed (use colored)
1/2 cup chicken stock
2 tablespoons tamarind juice
1 tablespoon sugar
Sprigs of coriander or cilantro, to garnish

Marinade:
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon dried chili flakes or 1 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part thinly sliced (small rings)

1) Combine the Marinade ingredients in a large bowl and mix well. Place the chicken pieces in the Marinade and mix well until coated. Cover with cloth and allow to marinate for at least 30 minutes.
2) Heat the oil in a wok or skillet over medium heat, stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown. Add the chicken, chili, and bell pepper, increase the heat to high and stir-fry until the chicken is browned, about 2 minutes. Reduce the heat to medium, add the chicken stock, tamarind juice and sugar, and bring the mixture to boil. Simmer uncovered for about 3 minutes, stirring occasionally, until the chicken is tender and cooked. Remove from the heat.
3) Transfer to a serving platter, garnish with  coriander leaves (or cilantro) and serve with steamed rice.

Serves 4

Honey Ginger Chicken - Serves 4

Modified from: Vietnamese Cooking made easy

Ingredients:
3 tablespoons oil
1 large onion, cut into wedges (yellow)
1 lb chicken breasts (or thighs)
1 tablespoon minced garlic
2 in fresh ginger root, peeled and cut into very thin strips (or minced) (about 3 tbs)
1 tablespoon Chinese 5-Spice (equal parts: crushed cloves, cinnamon, star anise, nutmeg, ginger)
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon freshly ground black pepper
1 finger-length red chili, deseeded and cut into thin strips, to garnish

Heat the oil in a wok or skillet over high heat until very hot. Stir-fry the onion until fragrant and translucent, 30 seconds to 1 minute. Add the chicken and stir-fry for 1 to 2 minutes. Add the garlic and ginger, and stir-fry for another 30 seconds. Reduce the heat to medium, add the five spice powder and mix well. Season with the fish sauce, soy sauce and honey, and stir-fry for 2 more minutes until the chicken is cooked and well coated with the sauce. Remove from heat and transfer to a serving platter.

Sprinkle the black pepper on top and garnish with chili. Serve hot with steamed rice.

Serves 4

Roasted Brussels Sprouts - Serves 4

Adapted From: Real Simple Oct 2013

Serves 4
Hands-on Time: 10 minutes
Total Time: 35 minutes

Ingredients:
1 pound Brussels sprouts, trimmed (JR: and halved)
1 sprig fresh rosemary, chopped
1 lemon, thinly sliced
1 tablespoons olive oil

1) Heat oven to 425 degree with the racks in the upper and lower thirds. 

2) On a rimmed baking sheet, toss the Brussels sprouts, rosemary, lemon slices, oil, and 1/4 teaspoon each salt and pepper.

3) Roast the sprouts on the bottom rack (can do at the same time as chicken or potatoes), tossing once, until tender, 18 to 22 minutes.

Carrot Cake - Serves 8-10

From: Taste of Colorado by Michele Morris / The Bradley Boulder Inn, Boulder / Katie Coble

Serves 8-10

Ingredients:

Cake:
4 large eggs
1 1/2 cups canola oil
2 1/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cup walnuts (JR: or try pecans)
1 cup shredded carrots (about 2 large carrots)
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
1 tablespoon cinnamon (JR: fresh Vietnamese works wonders)

Frosting
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 pound powdered sugar (JR: start with 1/2 and make to taste)

For the cake:
Preheat the over to 350 degrees. Lightly beat the eggs in a large mixing bowl using an electric mixer, and then add the oil, sugar, and vanilla and mix together. Mix in the walnuts and carrots. Add the flour, salt, baking soda, baking powder, and the cinnamon; beat until combined, but do not over-mix.

Spray a 12-cup Bundt pan with cooking spray and pour the batter into the prepared pan. Set the pan on the center rack of the oven and bake until the edges of the cake have pulled away from the side of the pan and a toothpick inserted in the center comes out clean, about 45 to 55 minutes. (JR: I found 55 works in our oven at 6,035').

Cool the cake in the pan for 15 minutes, and then turn the cake on a wire rack and let cool completely, at least 3 hours.

For the frosting:
Beat all ingredients together until creamy and spreadable. If desired, add small amounts of water to thin the frosting and use as a glaze (JR: about 2-3 tsp). Frost or glaze the cake with the cream cheese frosting.

Lamb Slider with Mint and Tomato-Ginger Chutney - Serves 2-4

From: Taste of Colorado by Michele Morris / The Stanley Hotel, Estes Park / Executive Chef Richard Beichner and Food and Beverage Manager Mark Ortell

Makes 2 to 4 servings

Ingredients:
Burgers:
8 ounces ground lamb
1 teaspoon chopped fresh rosemary or thyme
1 ounce fresh chopped mint
1/4 teaspoon salt
1/8 teaspoon pepper
8 mini burger buns

Chutney:
1 tablespoon canola oil
1/2 pound Roma tomatoes (or about 3 tomatoes) roughly chopped
2 tablespoons minced fresh ginger
1/2 white onion, finely chopped
1/4 cup red wine vinegar
1/4 cup sugar

For the burgers:
Combine ground lamb, rosemary, mint, salt and pepper in a small bowl and mix well. Shape into eight small burgers. Grill or pan sear to desired doneness and place each burger in a mini bun. Top with tomato-ginger chutney.

For the chutney:
Combine all ingredients in a nonreactive saucepan, such as stainless steel, and cook over low heat until all ingredients have broken down and formed a thick sauce, about 1 hour. Chill before serving. Chutney may be stored in the refrigerator for up to 2 weeks.

Green Chile Posole - Serves 8-12

From: Tasting Colorado by Michele Morris / Doug Wulf Denver Chili cook-off winner

Grade Level - 4 (easy methods, but time-consuming), in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Serves 8-12

Ingredients:

Pork:

• 1 (4 to 5-pound) pork shoulder roast
• 5 tablespoons mesquite Liquid Smoke
• 1 teaspoon salt
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 2 teaspoons chili powder

Posole:

• 1 (14-ounce) can low-fat beef stock
• 1/4 cup extra virgin olive oil
• 2 (28-ounce) cans cooked hominy, drained and rinsed
• 1 bunch cilantro, large stems removed, finely chopped
• 4 ounces tomatillos, pureed
• 2 (14-ounce) cans stewed Mexican tomatoes
• 3 bunches scallions, finely chopped
• 1 tablespoon cumin
• Salt and Pepper
• 2 (14-ounce) cans green enchilada sauce
• 1/2 to 1 pound roasted chile peppers, skinned and seeded (mild, medium, or hot)
• Shredded Mexican cheese, for garnish (Manchego or Cotija)

For the pork roast:

1. Preheat the oven to 325 degrees. Use a knife to spear the pork roast all over, and then place it on a large piece of heavy-duty aluminum foil.
2. Mix together the Liquid Smoke, salt, cumin, coriander, and chili powder and pour over the roast. Seal the foil tightly and wrap in two more layers of foil.
3. Place the roast in a broiler pan with an inch of water in the bottom; place entire pan in the oven and cook for 3 hours.
4. Remove from the oven and let the meal cool slightly while still wrapped in the foil. Shred or cut the pork into bite-size pieces, discarding any chunks of fat or gristle.

For the posole:

1. Place the pork in a large stockpot and add the stock, olive oil, hominy, cilantro, tomatillo puree, tomatoes, scallions, cumin, salt and pepper to taste, enchilada sauce, and chilies.
2. Stir together, cover, and simmer for 1 hour to bring all the flavors together.
3. Garnish with cheese or other toppings of your choice. Leftovers freeze well.

Quinoa, Black Bean, and Corn Pilaf - Serves 6-8

From: Tasting Colorado by Michele Morris / 9545 Restaurant, The Inn at Lost Creek, Mountain Village in Telluride / Chef Chad Dillon

Serves 6-8

Ingredients:
1 cup rainbow quinoa (mix of red, black, and white)
1 cup diced bell peppers (red, green, yellow, or a mix)
1/2 small red onion, diced
2 Anaheim chilies, diced
1 (14 ounce) can black beans, rinsed and drained
1 cup charred corn kernels
1 teaspoon ground cumin
1 tablespoon chopped fresh thyme leaves
1/2 cup chopped fresh parsley
Zest and Juice of 2 limes
Juice of 1 small orange
Juice of 1 small lemon
1 small garlic clove, minced
Salt and Pepper

Directions
Cook quinoa according to package directions. Combined with remaining ingredients and saute just until vegetables are tender-crisp. Season with salt and pepper to taste.

Oven Potatoes, Sweet or Regular - Serves 1-2

Sweet Potato Fries

From: Simplyrecipes.com

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients
1 lb sweet potatoes (~ 1 large)
2 Tbsp olive or other vegetable oil
Salt to taste (1.5 tsp) - try truffle salt
Optional: 1 Tbsp brown sugar, or spice combo of choice: chipotle powder, smoked paprika, Chinese 5-spice, pumpkin pie spice, garam masala, cinnamon, Cajun seasoning, etc
Equipment/Other:
Large Bowl
Baking Sheet
Directions

Preheat oven to 415°F to 425°F (For more crispiness, preheat your oven to 450°F.)

Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks

Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.

Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil and use a non-stick coating on the baking sheet.

Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

Tips: Put them on a wire cooling rack on top of a baking sheet so that the oven air circulates around the sweet potato pieces so you don't have to turn them in the next step. You can also preheat the baking sheet, to help the fries get crisp.

************************************************************************

Roasted Potatoes, cubed

Adapted From: Real Simple Oct 2013

Serves 4
Hands-on Time: 10 minutes
Total Time: 35 minutes

Ingredients:
1 pound Yukon gold potatoes, cut into 1 inch pieces
1 sprig fresh rosemary, chopped
1 tbsp olive oil

1) Heat oven to 425 degree with the racks in the upper and lower thirds. 

2) On a rimmed baking sheet, toss the potatoes, rosemary, oil, and 1/4 teaspoon each salt and pepper.

3) Roast on the bottom rack (can do at the same time as chicken or brussels sprouts), tossing once, until tender, 18 to 22 minutes.

Zucchini Frittata - Serves 2

From Denverpost.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Details: 15 minutes

Ingredients
0.5 tbsp olive oil
1 garlic clove, peeled & smashed but left whole
1 medium zucchini, sliced into thin rounds
4 eggs
Less than 1/4 cup shredded Parmesan
Less than 1/4 bunch of mint, chopped fine
Less than 1/4 bunch basil, chopped fine
Salt & pepper

Equipment/Other:
Medium skillet
Wooden spoon/rubber spatula
Large plate/lid

Directions 
Heat a little oil in a skillet and add garlic clove and zucchini. Cook, stirring over high heat for 5 minutes. Remove garlic.

Briskly beat the eggs in a medium bowl with a fork. Add shredded Parmesan, herbs, salt & pepper. Pour the egg mixture over the zucchini, then cook over medium-high heat, shaking the pan frequently. When the eggs start to set at the edges, bring them to the center using a wooden spoon.

As soon as the base is set, place a large plate over the skillet and quickly invert it. Add 1/2 tbsp olive oil to the skillet, then slide the fritatta back into the skillet to brown on the second side. Serve hot with a salad, or cold cut into cubes.

Baked Salmon - Serves 2

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Details: 45min actual cooking + 1hr marinade

Ingredients

Two 6 oz salmon fillets (the butcher counter will cut any size needed; skin may remain on)

2 cloves garlic, minced

3 tbls olive oil

1 tsp dried basil

1/2 tsp salt

1 tsp black pepper

1 or more tbls lemon juice

1 Tbsp parsley (dried or chopped fresh)

Optional: 1/2 tsp dried dill; 2/3 tsp capers

*Timesaver: Prepare the marinade the night before, then pick up the fish after work the next day, and then marinate. 

Equipment/Other:

Glass baking dish

Aluminum foil

Directions

Prepare marinade in a bowl by mixing garlic, olive oil, basil, salt, pepper, lemon juice, & parsley (and optional ingredients as desired).  

Place fillets in baking dish and cover with the marinade.  Marinate in fridge for 1 hr (flip fillets after 30 min).

Preheat oven to 375 F

Cover dish with aluminum foil and seal the edges.  Bake for 28-30min (or until easily flaked with a fork).

Gram's Modern Chicken Pot Pie - Serves 4-6

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Adapted from Kraftrecipes.com

Details: 2 hours

Ingredients

1 small red potato (or other naturally small potato)

1 sheet frozen puff pastry, THAWED

1 egg, lightly beaten

2 Tbsp olive oil & lemon juice mixture (about 1 Tbsp each, add whatever salt/spices desired)

1 can (~10.75oz) condensed cream of chicken soup

1 lb (approx) boneless skinless chicken breast, cut into bitesize

1/4 lb Goat Cheese, cut up (found in Snack section)

2 cups frozen mixed veggies (I find the smallest bag containing greenbeans, peas, carrots, & corn)

Equipment/Other
Large skillet
9" square baking dish
PAM or grease spray

Directions

Bake the potato for 45 min (350 deg F)

In the meantime, thaw the puff pastry sheet at room temp. If poaching the chicken, do this now using this recipe.

Cube the potato.

Heat skillet over medium high with oil & lemon juice mixture, then add chicken. If the chicken has not been pre-cooked/pre-poached, cook until random piece is no longer pink in the middle (5-7min).

Stir in veggies, soup, potatoes, and goat cheese.  Spoon into greased baking dish.

Unfold pastry sheet and place over dish.  Tuck in the edges and press onto top to seal. 

Brush pastry top with the egg (use a fork or spoon to spread it over).  Cut several slits into top crust to allow steam escape.

Place dish on baking sheet, and bake 30-35min or until a deep golden brown.  Stand 5 min before serving.

Black Bean & Corn Salad - Serves 4 to 6

Grade Level - 1, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Details: 10 min

Ingredients

1 can (~14oz) black beans, rinsed & drained

2 cups frozen corn kernels (or from a can, but rinse, drain, & pat dry)

1 small red bell pepper, seeded & chopped

1/2 red onion, chopped

1.5 tsp ground cumin (half a palm-full)

2 tsp hot sauce (eg Tabasco), or eyeball amount

1 lime's juice

2 tbs vegetable or olive oil, or eyeball amount

Salt & pepper

Directions 

Combine all ingredients in a bowl & toss.  Let stand at least 15 minutes for [frozen] corn to fully defrost and flavors to combine.  If using canned corn, refrigerate for at least 1 hour. 

**The longer it sits in the fridge, the more the flavors get to meld.

Stuffed Bell Peppers - Serves 2

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

2 bell peppers

1/4 pound ground turkey/bison

2 tablespoons olive oil

1/2 onion, chopped

1 garlic clove, minced

Half jalapeno, seeded and diced

1.5 tablespoon chopped fresh parsley or cilantro

1/3 tsp cumin

1 cup cooked brown rice, tabouleh, or cous cous (uncooked equivalent: ¼ cup)

¾ cup cup tomato sauce

2 ounces shredded cheese (mozz or other)

 Dried oregano or basil

salt & pepper to taste

Equipment/Other:

Large skillet

Baking dish to fit peppers standing up

Directions

Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.

Preheat oven to 400 degrees F (205 degrees C).

Heat oil in a large skillet over medium heat. Saute chopped peppers, onions, garlic, and jalapeno in oil until soft.  Stir in meat, cumin, and parsley/cilantro. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and ½ cup tomato sauce. Season to taste with salt, pepper, dried oregano or other herbs. Spoon the mixture into the peppers, and top each with remaining tomato sauce.

Cover, and bake about 45 minutes. Uncover, top each pepper with cheese, and bake until cheese is melted.

Taco Meat Seasoning - Makes 8 tacos

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients
1 lb ground meat (turkey, beef, bison, etc)
Onion (small to medium), diced small
1 to 2 cloves garlic, minced
1.5 tsp ground cumin
1 Tbsp+ chili powder
1 tsp paprika
1/2 tsp oregano (dried preferred)
1/2 tbsp parsley or cilantro (dried preferred)
1 tsp sea salt (or less)
Optional - celery seed, red pepper flakes, diced jalapeno
1/4 cup cold water mixed with 1/4 tsp cornstarch, shaken to make a slurry

Equipment/Other:
Large skillet

Directions
Mix dried herbs, powders, & spices in a small bowl.  Set aside
Saute onion, garlic, and jalapeno
Add meat and cook over medium-low until browned.
Add bowl of herbs & spices.
Slowly add slurry; you may not have to use it all; bring to a boil for 2 minute to thicken

For your tacos, however you do it is up to you.  We sometimes do the following:

• Soak tomatoes, jalapeno, and bell pepper in lime juice
• Chop fresh cilantro and lettuce together
• Shred Manchego, Cojita, Gran Queso, or other Mexican/Spanish cheeses

Berry Fruit Salad - Serves 12

From thepioneerwoman.com

Grade Level - 2, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Details: 20 minutes prep, 20 minutes cook

Ingredients
1 cup Sugar
1 cup Water
Juice Of 1 Orange
Zest Of 1 Orange
2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
4 pints Strawberries, Hulled And Halved
2 pints Blueberries
2 cups Red Grapes, Halved
2 cups Green Grapes, Halved
Mint Leaves, fresh

Equipment/Other
Saucepan
Large bowl

Directions
Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

Chicken Noodle Soup - Serves 6 hearty portions, or 10 small portions

From Food.com
Details: 20 min prep, 20 min cooking

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

• 1 medium red or gold potato
• 12 oz to 1 lb chicken breast
• 2 teaspoons butter                                        
• 1 cup sliced celery
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 1 tsp fresh thyme leaves (or 1/2 tsp dried is fine)
• 56-64 oz of chicken broth. For stronger flavor, 40-48 oz broth + 16-28 oz stock
• 4 ounces egg noodles (American Beauty brand is best)
• fresh or dried parsley (optional)

Equipment/Other

• Large pot or Dutch Oven

DIRECTIONS Part 1

1. Bake the potato at 360F for 45 minutes or until fork tender, then cube into 1/2" pieces or smaller
2. While potato is baking, cook the chicken in one of two ways (I prefer Method #B)

• A) Cut the breast into bite-sized or 1" cubes, then saute in large pot or Dutch Oven in some oil over medium heat. The pot will be the same one you use for the soup.
• B) Poach the whole breast (see poaching instructions HERE)

DIRECTIONS Part 2

When the potato and chicken are done...

1. Melt butter in the pot (can be the same pot if you used Chicken Method #1 above)
2. Sauté the celery, carrot and onion for 2 minutes.
3. Add potato, thyme, poultry seasoning, chicken broth
4. Bring to a boil.
5. Add noodles and chicken and cook on low for 20 minutes.
6. Sprinkle with parsley and serve; can be refrigerated for a little over a week

Thai Red Curry with Beef - Serves 4

From: Men's Health

Ingredients
2 Tbsp vegetable oil (preferably peanut)
1 lb steak (round, loin, or flank), cut into 1/2-inch-wide strips
1 large shallot, chopped
1 Tbsp minced fresh ginger
1 Tbsp Thai red curry paste
1 can (13.5 oz) light coconut milk
1 tsp grated lime zest
1 Tbsp fish sauce
1 medium sweet potato, peeled and diced
Juice of 1/2 lime
Cooked brown rice, for serving
Chopped cilantro, for serving
1/3 cup unsalted roasted cashews (optional)

Directions
Heat a wok or skillet on medium high. When it's hot, add 1 tablespoon of oil and swirl to coat the pan. Add the beef and sear it until browned, tossing occasionally, 2 to 3 minutes. Transfer the beef and its juices to a plate.

Return the wok to medium heat and swirl in 1 tablespoon of oil. Add the shallot and ginger; stir-fry for 3 minutes. Stir in the curry paste and heat for 30 seconds. Stir in the coconut milk, lime zest, and fish sauce; heat for 2 minutes.

Add the sweet potatoes to the wok and bring the mixture to a boil. Reduce it to a simmer, cover, and cook until the potatoes are tender, about 15 minutes. Stir in the lime juice and the beef and heat through. Serve over rice and garnish with cilantro and cashews.

Curried Squash Soup - Serves 4

From: RealSimple.com

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Details: 20 minutes hands-on, total 50 minutes

Ingredients
1 onion, chopped

2 tablespoons canola oil

kosher salt

2 tablespoons Thai red curry paste

1 butternut squash, peeled and cut into 1" pieces

4 cups low-sodium chicken broth

1 14oz can coconut milk

2 tablespoons lime juice

Asian chili-garlic sauce

Directions

Cook the onion in the oil with ¾ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.

Add curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.

Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.

Cauliflower Soup with Toasted Garlic - Serves 4

From: RealSimple
Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Details: 15 minutes hands-on, total 40 minutes

Ingredients:
Garlic - 3 cloves, sliced

Olive Oil - 2 tbsp, plus extra

Cauliflower - 1 small head, chopped

Chicken Broth, low sodium - 5 cups

Thyme leaves - 1 tbsp

Kosher salt - 1 tsp

Black pepper - 1/4 tsp

Equipment/Other
Blender
Large pot

Directions:

Cook garlic in 2 tbsp olive oil in a large pot over medium, stirring, until golden, 2 to 3 min. Remove and reserve garlic.

To the pot, add cauliflower, chicken broth, most of the thyme leaves, kosher salt, and black pepper. Simmer until tender, 15 to 20 minutes.

Puree in a blender. Top with the garlic, a drizzle of olive oil, and additional thyme.

Beets with Yogurt Sauce

From: RealSimple and TheKitchn.com
Time: 10 minutes hands-on, total 50 minutes; serves 4
Serve with Roasted Chicken and Cous Cous

Ingredients

2 lbs beets, peeled & cut into 1/2" wedges

2 tbsp olive oil

3/4 cup plain yogurt

1 tbsp fresh lime juice, plus wedges for serving

1 tbsp chopped fresh cilantro

Equipment/Other:
2 baking sheets

Directions: Choose between oven and airfrying:

A) OVEN: Pre-heat oven to 375 deg F. On a rimmed baking sheet, toss the beets with olive oil and ¼ teaspoon each salt and pepper. Roast, tossing the beets once, until the beets are tender..

B) AIR FRY: Heat air fryer to 400 deg F. On a rimmed baking sheet, toss the beets with olive oil and ¼ teaspoon each salt and pepper. Fry for 10 minutes, toss, then fry another 10-15 minutes or until the beets are tender.

Mahi Mahi Ceviche - Serves 4

Tasting Colorado by Michelle Morris | Tamayo, Denver (Executive Chef/Restaurateur  Richard Sandoval / Chef De Cuisine Arnold Rubio)

Ingredients
8 ounce mahi-mahi (or other fresh white fish) fillet diced (skin removed)
1 1/2 tablespoon salt
1 cup fresh squeezed lime juice
6 tablespoons orange juice
6 tablespoons honey
1/2 cup ketchup
1/2 cup diced white onions
1/2 cup diced tomatoes
1/2 ounce chopped fresh cilantro (about 1/3 cup)
Buffalo-style classic hot sauce (try Cholula)

Directions
Combine the fish and salt in a small bowl; add the lime juice, cover, and refrigerate for 1 hour.

Combine the orange juice, honey, and ketchup in a small bowl and stir until well mixed. Add the orange juice, onions, tomatoes, and cilantro to the fish and stir together. Season with hot sauce to taste.

To serve, spoon cerviche with a slotted spoon into individual bowls and or cups. 

Servings:
Makes four (4) servings

New York Strip Steaks with Gonzales Sauce - Serves 6

From Tasting Colorado by Michelle Morris | North Fork Ranch, Shawnee (Owner: Karen S. May)

Ingredients
1/4 cup canola oil
1/2 cup finely diced white onion
2 garlic cloves, minced
2 tablespoons flour
1 cup hot chicken stock
1 1/2 cups diced roasted mild green chile peppers (may use canned)
1 tomato, finely diced
1 teaspoon ground coriander
1 tablespoon chopped fresh cilantro
Salt and pepper
6 small New York Strip Steaks

Equipment/Other
Grill
Medium saucepan

Directions

1. Heat the oil in saucepan over medium-high heat and saute the onions and garlic until tender, about 5 minutes.
2. Whisk in the flour and cook for 3 minutes. Slowly whisk in the stock and continue whisking until the sauce thickens, about 5 minutes.
3. Add the chili peppers, tomato, coriander, and cilantro and stir together. Reduce heat to simmer and cook for 20 minutes
4. Season with salt and Tabasco sauce to taste.
5. Season steaks with salt and pepper and grill to desired doneness. Let meat rest a few minutes before serving with Gonzales sauce.

Apple Pie

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Ingredients
Filling:
3/4 to 1 cup sugar (1/2 white and 1/2 brown)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon grated lemon rind
2 tablespoons flour
6 cups pared, sliced apples
1 tablespoon lemon juice
2 tablespoons butter (cut into pieces and added to pie before you add top layer)

Pastry:
2.6 cups sifted all-purpose flour
1 teaspoon salt
1 cup shortening
5-6 tablespoons cold water

Equipment/Other
Pie Pan/Dish (9.5" Pie Pan)
Flour pin

Directions

1. Mix filling ingredients and set aside while pastry is formed.
2. Sift flour, add salt, cut in shortening, and add tbsps of water last.
3. Work all ingredients. Cut in half. Roll out each half on floured board.
4. For top layer, cut vertical lines in top crust to allow pie to breathe as it bakes.
5. Bake 10 minutes at 450 deg F; reduce temperature to 375 deg and bake for 40-50 minutes

Banana Bread - 1 loaf

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Ingredients
3 bananas, week-old preferred; sliced
1 egg
3/4 c sugar
1/4 c butter
1.5 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder

Equipment/Other
Loaf baking pan

Directions

1. Mix all ingredients well.
2. Grease/butter the baking pan.
3. Pour mixture into the pan.
4. Cover with a dishcloth and set aside to let rise for 15 minutes.
5. Bake for one (1) hour at 350 deg F, and test with a toothpick.

Stuffed Portobello Mushrooms - Serves 2

Ingredients
2 large portobello mushrooms
1 tsp olive oil
1 tsp balsamic vinegar
1 garlic clove
1 leek, thinly sliced
1.5 c spinach
1/3 c white kidney beans
2 tbsp parmesan cheese
1 tomato - diced
Salt & pepper

Directions

1. Preheat oven to 450 deg F
2. Set mushrooms gill side up and drizzle with oil and vinegar, then season with salt and pepper
3. In a skillet, sauté the following:

• leek and garlic for 5 minutes, or until translucent
• add spinach until wilted
• add beans
• add tomatoes and saute for 1 minute

     4. Fill mushroom caps with sautéed ingredients; sprinkle with cheese
     5. Bake 10 minutes and serve

Lemon Semifreddo with Berries - Serves 2

From Men's Health

This is an easy dessert to make for guests.  Especially effective and delicious after a rich meal as the strong citrus cuts through fatty aftertastes.

Grade Level - 1, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Ingredients
1 pint strawberries, sliced or quartered
2 tbsp cane sugar
1/2 c heavy whipping cream
1/2 c lemon curd
Shortbread cookies
2 sprigs of fresh mint

Equipment/Other
Large bowl
Small dessert-sized bowls or glasses

Directions

1. Toss berries and sugar together in a bowl; cover and set aside for 30-60 minutes.
2. Whisk heavy cream until thick. Add lemon curd, stir till combined. Divide between two small bowls. Cover and place in freezer for at least 1 hour.
3. Arrange berries over semifreddo
4. Garnish with mint and shortbread cookies

Black & White Chicken Chili - Serves 6

After several iterations, we've come up with our ideal chili.

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 can (4 oz) chopped green chilies, drained
• 1 can (10 oz) Rotel (Original - Diced Tomatoes & Green Chilies)
• 3 tbsp all-purpose flour
• 2 tsp ground cumin
• 1 can (15.8 oz) Great Northern Beans (or Navy)
• 1 can (15.8 oz) Black Beans
• 1 can (14.5 oz) Chicken Broth
• 1 can (15 oz) Corn
• 1 lb (more or less) chicken breasts (either raw or poached & shredded)
Optional: Spicy red pepper or similar, Cilantro; shredded Cheese (manchego, queso Fresca, or other Mexican cheese preferred); salsa (green tomatillo preferred) or pico de gallo; tortilla chips

Equipment/Other

Large pot

Directions

1. In a large skillet or pot, cook onion (and spicy red pepper, if desired) in oil for 4 minutes or until translucent.
2. Add chilies, flour and cumin; cook and stir for 2 minutes.
3. Add beans and chicken broth; bring to a boil.  Reduce heat; simmer for 10 minutes or until thickened.
4. Add raw chicken until cooked, OR better yet, add pre-poached & shredded chicken.
5. Serve in bowls and garnish with optional ingredients as desired.

After chicken is cooked, reduce heat to low and allow for flavors to meld, about 20 minutes before serving

Raspberry-Chipotle Pork Tenderloin - Serves 6

From Tasting Colorado by Michelle Morris | North Fork Ranch, Shawnee (Owner: Karen S. May)

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients:
2 pork tenderloins (~ 6 oz each)

Extra virgin olive oil

Chipotle chili powder

16 oz frozen raspberries

2 tbsp raspberry jam

1/4 c chicken stock

1/4 c orange juice

1/2 tsp onion salt

1/4 tsp pepper

1 tbsp cornstarch

Other/Equipment

Grill or Oven
Medium saucepan

Directions

1. Rub the pork with olive oil and sprinkle very lightly with chipotle seasoning. Heat grill to medium high OR preheat oven to 375 degrees; grill or roast until internal temperature is 145 to 150 degrees, about 30 to 40 minutes. Let meat rest before slicing.
2. Combine raspberries, jam, stock, orange juice, onion salt, pepper, and cornstarch in a medium saucepan over medium-high heat and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Slice cooked pork and serve with sauce.

Future Changes/Lessons Learned
Leftover raspberry sauce can be used on other meals and desserts