Roasted Shishito Peppers - Serves 2-3

Roasted Shishito Peppers - Serves 2-3

INGREDIENTS:

• Medium bowl-ful of shishito peppers (maybe 2 to 3 cups)
• 1/2 Tbsp Olive Oil (or sesame, or avocado, or whatever you want to taste)
• 1/2 tsp Sea salt

DIRECTIONS:

1. Pre-heat oven to 450 deg F (415 deg F Convection Oven, Roast function) 
2. Coat the peppers in oil in a bowl. Spread out on a baking sheet.
3. Sprinkle salt over peppers in the baking sheet
4. Roast for 12-15 minutes or until they are blistered to your liking. Flip once if desired.
5. Serve immediately

Spicy Roasted Broccoli & Scallions - Serves 8

Spicy Roasted Broccoli and Scallions
RealSimple December 2013

Hands-on Time: 10 minutes
Total: 30 minutes
Serves: 8

12 cups Broccoli Florets (about 2 heads)
6 Red Chilies (serrano)
3 Scallions (chopped)
1/3 cup Olive Oil
2 tablespoons Lemon Juice
Salt

Toss ingredients together and roast on 2 rimmed baking sheets in a 450 F oven, tossing once, until tender, 14 to 16 minutes.

Spicy Glazed Brussels Sprouts - Serves 4

From: RealSimple October 2013

Hands-on Time: 15 minutes
Total Time: 35 minutes

Serves: 4

Ingredients

• 1.5 pounds Brussels Sprouts, trimmed and halved
• 1 red jalapeno pepper or serrano chili, halved and sliced
• 3 tablespoons canola oil
• 1 tablespoon grated fresh ginger
• Kosher salt and black pepper
• 1 tablespoon honey

Directions

1. Heat oven to 450 F.
2. Toss Brussels Sprouts, jalapeno, oil, ginger, 3/4 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet.
3. Roast, tossing once, until the Brussels Sprouts are golden and tender, 15 to 20 minutes.
4. Drizzle with honey and toss to coat.

The Fort's Famous Black Beans - Serves 6-8

The Fort's Famous Black Beans
Tasting Colorado by Michele Morris
The Fort^TM, Morrison / Proprietess Holly Arnold Kinney

Makes 6 to 8 servings

2 cups dried black beans
3 to 4 quarts water
1 yellow onion, finely chopped
2 garlic cloves, crushed
1 ham hock
2 green bell peppers, seeded and chopped
2 bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1/2 cup extra virgin olive oil or canola oil
1/2 cup white vinegar
Salt

Rinse the beans thoroughly, removing any gravel or broken beans. Soak thge beans overnight in enough water to cover them by 4 inches.

Drain and rinse the beans, and place them in a stockpot with the 3 to 4 quarts of fresh water (enough to just cover them). Add the onions, garlic, ham hock, bell peppers, bay leaves, cloves and pepper. Cover and bring just barely to a boil; reduce heat to a very low simmer and cook until the beans are tender, about 2 to 4 hours. Check beans frequently, and if the liquid level has dropped so as the threaten to expose the beans, add more hot water. Keep heat low (a rolling boil will break the beans) and stir occasionally to prevent burning.

When the beans have softened, remove the ham hock and separate the meat from the bone. Finely chop the meat and add to the beans. Add the oil and vinegar and simmer 30 minutes longer. Just before serving, remove the bay leaves and season with salt to taste.

Sautéed Brussels Sprouts with Chestnuts - Serves 6

From:  Tasting Colorado by Michele Morris taken from C-Lazy U Ranch, Granby / Chef Dennis Kaniger Sautéed Brussels Sprouts with Chestnuts

Makes 6 Servings

Ingredients:

• 2 pounds fresh Brussels Sprouts
• 12 ounces chestnuts (or use favorite cooking nut, ie Pecans or Walnuts), broken into small pieces
• 6 tablespoons unsalted butter
• 1/4 cup veal or beef stock
• Salt & pepper

Directions:

1. Peel off discolored leaves from the Brussels Sprouts and cut off rough stem end. Very thinly slice Brussels Sprouts from top to stem using a knife or mandoline.
2. Heat a large skillet over medium-high heat and melt 4 tablespoons of the butter until browned.
3. Add the Brussels Sprouts and nuts and cook undisturbed until lightly browned, about 5 minutes.
4. Stir once to allow additional browning for a couple more minutes.
5. Add the stock and let simmer until liquid is almost completely evaporated.
6. Stir in the remaining butter and season with salt and pepper to taste.

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.

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.

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.

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.

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.

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