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.

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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.