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

Breakfast Bundt - Serves 8

I tried this out on my 5 colleagues.  I know at least 3 of them enjoyed it, and the resounding question was "How'd you make it look like that?"  Bundt pan to the rescue!

You may be able to prepare this the night before through Step #7 below by covering it and refrigerating it. The next morning, pull it out for 1 hour and then resume with Step #8.

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients
2 cans 7.5 oz Biscuits (ie, Pillsbury Buttermilk)
1 lb ham (sandwich slices), chopped into 0.5” to 1” squares
2 c shredded Colby Jack cheese, divided
Olive oil, eyeball it (2-3 tbsp?)
1/8 to ¼ small onion
5 eggs, mixed in a bowl with 1 tbsp heavy whipping cream
Optional: 2-4 baby bella mushrooms, chopped

Other/Equipment

Pam or other nonstick spray
Bundt Pan
Frying pan, small to medium size
Flexible spatula

Instructions

1. In the frying pan, sauté the onions in oil on medium high heat until translucent (4-5 minutes).  Add shrooms and continue sautéing until soft.  Set aside the mixture in a bowl. 
2. Add a bit more oil to the pan, then scramble the eggs mixture in the pan until JUST cooked.  Add back in the onions & shrooms, and finish cooking the eggs.  Remove from heat.
3. Preheat oven to 350 deg F.  Spray the Bundt pan generously with non-stick spray.
4. Separate the biscuits from 1 can.  Slightly stretch out each piece and lay them around the Bundt pan in one layer.  Allow some overlap so the biscuits bake into each other to hold it together.
5. Scatter 1 cup of cheese on the biscuits.  The cheese will hold it all together.
6. Layer the ham on top.  Then add the egg & onion & shroom mixture.  Scatter the remaining cheese.
7. Flatten and stretch out the 2^nd can of biscuits on top of the cheese, overlapping each biscuit once more.  These may need to be stretched out further to accommodate the size.
8. Bake for 30 minutes, or until the top biscuits are golden brown.  Remove and cool in the pan for at least 15 minutes.
9. Using a spatula, gently separate the breakfast from the sides of the pan.  Place a plate on the pan, and invert.  If too moist, put the plate back in the oven for a few more minutes, uncovered, to allow moisture to dissipate

Future Changes or Lessons Learned

Use a better mushroom

Shred our own cheese fresh, parmesan would be nice

Instead of 1lb of ham, 1lb of cooked, crumbled sausage would work

Add more heat in the form of jalapeno or spiced meat