Baked Ziti - Serves 8 to 10

From: TheKitchn.com

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

Equipment:
9"x13" baking dish, large pot or Dutch oven, large skillet

Ingredients:
Pasta & Sauce:

• 2 tbsp olive oil
• 3 large garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt, plus more for seasoning
• Freshly ground pepper
• 5 cups marinara (approx 46 oz)
• 1/2 to 1 lb ground meat of choice (i.e., Italian sausage - meat is optional!)
• 1 lb dried ziti or penne pasta

Cheese for assembly:

• 1 cup whole milk ricotta cheese
• 1/2 cup finely grated Parmesan cheese, divided
• 1/4 tsp kosher salt
• 8 oz shredded mozzarella cheese (about 2 cups)

Directions:

• For non-convection, pre-heat oven to 375 F.  While oven is heating, bring a large pot of heavily salted water to a boil. While the pot heats up, heat olive oil in the skillet on medium heat until the oil is shimmering.  
• If meat is being used, brown it then drain excess liquid, then put the meat in a separate bowl.  
• If NO meat is being used, add to the shimmering oil the onion, garlic, pepper flakes, and lightly season with a pinch of salt and pepper. Cook until softened, about 12 minutes.
• Add marinara and the 1 tsp salt.  Stir to combine and bring to a simmer.  Remove from heat.  
• If the water is boiling, add the pasta and cook until just tender (8-12 minutes).  Drain in a colander or strainer.  Return the pasta back to the empty pot.
• While the pasta cooks, make the ricotta filling: stir 1 cup of ricotta with 1/4 cup of Paremsan and 1/4 tsp salt in a small bowl.  Set aside.
• Add half of the sauce (about 3 cups) to the large pot with pasta and stir until the pasta is well-coated.  Taste and season with salt and pepper as needed.
• Fold in the ricotta mixture, leaving big pockets of ricotta here and there.
• Transfer half of the pasta mixture into the baking dish and spread into an even layer.  Evenly sprinkle with 1 cup of the mozzarella.
• Top with the remaining pasta in an even layer.  Pour the remaining sauce over the pasta and spread in an even layer.  Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.
• Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in sports, about 30 minutes.
• Remove the baking dish to a wire rack and let cool 15 minutes before serving.  

*This dish can be assembled and refrigerated, covered in foil, up to 30 days in advance.  Bake covered for 15 mintues, then uncover and bake for 30 minutes more.  This can also be prepared in two 8x8 baking dishes instead, which is great if you want to freeze half for a future meal.  It can also be frozen in the baking dish for up to 2 months - just let it cool completely and wrap it tightly in aluminum foil; bake straight from the freezer covered with foil for 1 hour, then uncover and bake for 15 minutes more.

Blueberry Lemon Ricotta Pound Cake

From: EatingWell.com

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

Equipment:
9x5" loaf pan, electric mixer, parchment paper, wire rack

Ingredients:
Cake:

• 5 tbsp unsalted butter at room temperature
• 3/4 cup granulated sugar
• 3 large eggs at room temperature
• 3/4 cup part-skim ricotta cheese
• 2 tbsp lemon zest
• 2 tbsp lemon juice, plus 1 tsp (divided)
• 1 tsp vanilla extract
• 1.5 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh blueberries
• 2 tbsp packed confectioners sugar

Directions:

• 1) Preheat oven to 350 F.  Coat a 9x5" loaf pan with cooking spray and line the bottom with parchment paper
• Beat sugar and butter in a large bowl with electric mixer on medium-high speed until creamy.  
• Beat in eggs, one at a time, until fully incorporated. Reduce the speed to med-low and beat in ricotta, lemon zest, 2 tbsp of lemon juice, and vanilla until just combined.
• Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour.
• Reduce mixer to low and beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.
• Bake the cake until starting to brown around the edges and test in the center (about 1 hr). Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert onto the rack. Carefully turn right-side up, then cool completely.

• Clean the bowl, then add confectioner's sugar and whisk in the remaining 1 tsp lemon juice until smooth. Brush the glaze on the cake.
• Wrap cooled cake airtight and store at room temp for up to 1 day; glaze shortly before serving.

Lamb Meatballs with Egg & Lemon Sauce

From: theKitchn.com

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

Equipment:
Baking tray/cookie sheet, parchment paper, 12" skillet, double boiler

Ingredients:
Meatballs:

• 1.5 tbsp olive oil
• 1 large garlic clove, minced or pressed
• 1/2 large yellow onion, finely diced
• 1/2 tsp salt
• 1/2 cup matzo meal (kosher section of grocery store)
• 1 jumbo egg
• 1/2 cup water 
• 5 large sprigs flat-leaf parsley, finely chopped
• 1/4 tsp ground black pepper
• 1/2 lb ground lamb
• 1/2 lb ground turkey or extra lean 96/4 ground beef

Egg & Lemon Sauce:

• 1/4 cup EVOO 
• 1/4 cup lemon juice
• 1/4 tsp coarse kosher salt
• 2 jumbo egg yolks
• Less than 1/8 tsp ground turmeric (optional, for color)

Directions:

• To make the meatballs: In a large skillet over medium heat, saute the garlic in the olive oil just until some small bubbles appear around the garlic and it becomes aromatic, about 2 minutes.
• Add the diced onions and salt to the skillet and saute until the onions are softened, translucent, and have wilted considerably but not yet begun to brown, about 10 minutes.  Turn off the heat and set the mixture aside to cool to room temperature.
• In a large bowl, whisk together the matzo meal, eggs, water, parsley, and black pepper to form a paste. Let site for about 15 minutes.
• When the onions and garlic have cooled, add them to the mixing bowl with the matzo meal paste and stir until thoroughly combined.
• Add the ground lamb and beef/turkey to the mixing bowl. Using your hands, a sturdy spatula or a wooden spoon, gently combine the ground meats with the matzo meal mixture until just combined.
• Preheat oven to 385-400 deg F and line two baking sheets with parchment paper or use silicone baking mats. Use an ice cream scoop or 1/4-cup measure to portion out the mixture into meatballs, rolling them by hand and placing on the baking sheets, 2" apart.
• Bake the meatballs until cooked through and golden brown on top, about 43 minutes (or longer at the lower temperature).  
• To make the egg & lemon sauce: in the top pot of a double boiler over medium heat, whisk the olive oil, lemon juice, salt, egg yolks, and turmeric together.  Whisk often and vigorously until hot and thickened enough to coat the back of a wooden spoon, about 10 minutes. 
• Serve immediately, spooning about 1 tbsp of sauce onto each meatball.  

Braised Spiced Pork with Cao lầu Noodles (Hoi An Style) – Serves 6

http://www.bonappetit.com/recipe/braised-spiced-pork-with-cao-lau-noodles

Recipe by David Tanis

Ingredients

Pork (marinated up to 1 day ahead of braising)

• 2 medium shallots, finely chopped
• 2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot chili paste
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• 1½ teaspoons Chinese five-spice powder (equal parts: crushed cloves, cinnamon, star anise, nutmeg, ginger)
• 1 pound boneless pork shoulder, halved
• 1 pound skin-on pork belly, halved
• 2 tablespoons vegetable oil
• 6 garlic cloves, finely chopped (not part of marinade)

Wontons

• ½ cup plus 1 Tbsp. vegetable oil
• 4 wonton or egg roll wrappers, cut into 4 squares
• Kosher salt

Noodles and Assembly

• 1 pound dried wide rice noodles (udon Noodle)
• 8 oz. mung bean sprouts (about 2 cups)
• 1 Fresno chile, with seeds, sliced
• 1 lime, cut into wedges
• Hot chili paste
• Mixed fresh tender herbs:
• Mint
• Cilantro
• Thai basil

Preparation

Pork:

1. Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.
2. Remove pork from marinade, scraping excess back into bowl; set marinade aside.
3. Heat oil in a large pot over medium-high heat.
4. Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate.
5. Pour off all but 1 Tbsp. fat from pot.
6. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute.
7. Add reserved marinade and 4 cups water and bring to a boil.
8. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1- 1½ hours. Let cool in liquid.

Wontons:

1. Heat ½ cup oil in a small skillet over medium-high heat.
2. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side.
3. Transfer to paper towels to drain; season with salt.

Noodles and Assembly:

1. Cook noodles according to package directions. Transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 Tbsp. oil; set aside.
2. Remove pork from braising liquid and slice ¼” thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add ½ cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.
3. Divide noodles among bowls.
4. Remove pork from cooking liquid and place on top of noodles.
5. Ladle some cooking liquid over.  
6. Serve with fresno chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.

Peruvian Stir-fry (serves 2)

Source: Cusco Culinary

“Saltado”/ (sautee) is the product of the Peruvian and Chinese (Cantonese) gastronomy fusion. In which we use the stir fry technique, in woks over high heat and using creole and Asian products. Traditionally is served along with french fries and white rice. This recipe uses a puree potato base.

Ingredients:

• Stir-fry
• 4 Button Mushrooms (Medium Sized)
• 1 Jalapeno
• 1 Tomato (Vine)
• ½ Red Onion
• 1 Tbsp Chicken Stock
• Cilantro
• Salt and Pepper to Taste
• Vegetable Oil (as needed)
• Salsa de lomo saltado
• 2 Tbsp Soy Sauce
• 2 Tbsp Red Wine
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Oyster Sauce

• Puree Potato Base
• 9 oz Potatoes
• ½ Cup Butter
• ½ Cup Milk
• 1 Tbsp Tarragon
• 1 Tbsp Parsley

Instructions:

• Puree Potato Base
• Boil potatoes until tender (20-30 minutes)
• Let cool but peel while warm
• Process with butter, milk/cream, and seasonings
• Serve as base to Stir-fry
• Prepare the mes en place
• Julienne the Mushrooms, Jalapeno, Tomato, and Red Onion
• Make Salsa de lomo saltado
• Heat up wok using 2 tbsp Vegetable Oil
• Add-in Mushrooms, Jalapeno, Tomato, and Red Onion, season with salt and pepper and allow to sauté for one (1) minute
• Add-in Salsa de lomo satado and let reduce for a few seconds, turn off heat
• Dress stir-fry with cilantro

Ginger Miso Sauce / Chicken

Ginger Miso Sauce

Ingredients:

• 2 cloves garlic
• 1 tsp. grated ginger
• 2 tbsp. Organic Miso White Type
• 1 tbsp. oil (e.g., grapeseed oil, canola oil, etc.)
• 1 tbsp. sesame oil
• 1 tbsp. soy sauce
• 1 tsp. or more chili paste

Instructions:

1. Mix all ingredients for ginger miso sauce together in a small bowl
2. Rub marinade into meat until evenly coated and let marinate at least 2-3 hours in the refrigerator

Moroccan Quinoa with Carrots and Raisins - Serves 4

Ingredients:

• 3 cups low-sodium vegetable broth
• 2 cups uncooked quinoa
• 2 teaspoons olive oil
• 1/2 tsp curry powder
• 1/2 tsp turmeric powder
• 1/4 tsp cinnamon
• 1 yellow onion (finely diced)
• 2 carrots (thinly sliced)
• 2 scallions (thinly sliced)
• 1/4 cup slivered almonds
• 1/2 cup golden raisins
• 1 apple diced
• 1/2 cup frozen peas
• 1 chicken breast - shredded (suggest grilling with the Ginger Miso Sauce)

Instructions:

1. Bring broth to a boil in a large pot. Stir in quinoa and reduce heat to a simmer. Cover and allow to simmer for 15 minutes. Remove from heat and allow to rest, covered, for 5 minutes more.
2. While quinoa is cooking, add olive oil, curry powder, turmeric, and cinnamon to a large pan over medium heat. When spices become fragrant, add onion, peas, and carrots. Cook until onions begin to soften. Remove from heat.
3. When quinoa is done, pour the spiced mixture over the quinoa. Add-in scallions, almonds, raisins, and apple. Stir to thoroughly combine.

Baked Chicken Nuggets - Serves 2

From: AllRecipes

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

Equipment:
Baking tray/cookie sheet, OR oven-safe cooling rack

Ingredients:

• 1 skinless, boneless chicken breast
• 1/2 cup seasoned bread crumbs (ie, Panko)
• 2+ Tbsp grated Parmesan cheese
• 1/4+ tsp salt (For more mild salt like Hawaiian sea salt, use 1 full tsp)
• 1/2+ up to 1 tsp dried thyme
• 1/2+ up to 1 tsp dried basil
• 1/4 tsp white pepper (optional)
• 1/2 Tbsp melted butter (optional - this just gives the breading a richer taste)
• 1 egg, beaten in a small bowl (OR 2+ Tbsp melted butter)

Directions:

• Preheat oven to 415 deg F 
• Cut chicken breast into 1.5" sized pieces.
• In a medium bowl, mix together the bread crumbs, cheese, salt, thyme, basil and optional white pepper. Taste and adjust salt and pepper if needed.
• Dip the chicken into the melted butter first (optional), then the beaten egg, then coat with bread crumb mixture.  Place the coated chicken pieces on a lightly greased cookie sheet in a single layer (OR on an oven-safe metal rack to allow for extra crispiness). If leftover crumbs exist, mix with butter and egg puff
• Bake for 20 minutes; if not golden enough, broil on high but KEEP WATCH for about 2 minutes. Flipping after 12 minutes is optional.

Panang Curry - Serves 3- 4

INGREDIENTS:

• 1 lb. chicken pieces, breast, thigh or drumsticks - sliced
• 3 tomatoes, cut into wedges
• 1 red bell pepper or sweet red pepper, cut into wedges
• 2 kaffir lime leaves
• 1/2 loose cup fresh Thai basil leaves (roughly chopped)

CURRY SAUCE:

• 4 Tbsp tomato paste
• 1 small onion, wedges
• 1 thumb-size piece galangal, diced
• 3 cloves garlic
• 1 Tbsp soy sauce
• 1/2 Tsp dark soy sauce
• 2 Tbsp fish sauce
• 1 Tsp shrimp paste
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1/2 Tsp ground coriander
• 1/2 Tsp cumin
• 1-2 red chili (or jalapeno), minced, OR 1/2 to 1 tsp. cayenne pepper or chili flakes to taste
• 1/2 Tsp turmeric
• 1/2 Tsp cinnamon
• 1/8 Tsp nutmeg
• 1/8 Tsp ground cloves
• 1 - 15oz coconut milk
• Juice of 1/2 lime

Steps:

1. Prepare the curry sauce by placing all sauce ingredients in a food processor. Process well.
2. Pour sauce into a wok/deep pan and heat it up to a slow boil.
3. Add the chicken plus lime leaves. Mix well and cook the meat until about 75% cooked.
4. Add the tomatoes and peppers. Continue to cook for 5 – 10 minutes.
5. Serve Hot! Over jasmine rice and top with a sprinkle of fresh Thai basil leaves.

Massaman Curry (w/cucumber in vinegar) - Serves 2

Adapted from: ThaiTable.com

Ingredients (Curry):

• 1/2 - 1 lb Meat (Chicken or Beef)
• 1 cup Potatoes
• 1 cup Onion (Pearl Onions work best)
• 1/4 cup Cashew
• 1 can (15oz) Coconut milk
• 2 tbsp Massaman Curry Paste
• 2 leaves Bay Leaf
• 1 Cinnamon Stick
• 2 pinches Cardamom
• 1/2 tbsp Salt
• 3 tbsp Sugar
• 2 tbsp Tamarind Paste

Ingredients (Cucumber in Vinegar):

• 1 cucumber (quartered and thinly sliced)
• 1 jalapeno (halved and thinly sliced)
• 2 shallots (thinly sliced)
• 1/4 cup Sugar
• 1/3 cup White Vinegar
• 1/3 cup H₂O

Directions:

1. Mix all "Cucumber in Vinegar" ingredients into sealed serving container and refrigerate for at least one (1) hour prior to serving
2. Prepare mise en place for the curry
• 1" cubes or chunks are ideal for the following ingredients:
• potato
• onion
• meat
3. Heat coconut milk and massaman curry paste in a pot over medium/low heat.
• Break up the paste and mix well into the coconut milk. 
• Stir constantly to keep mixture from sticking. 
4. Once you see the red oil bubbling, add the meat and stir.
5. Add 1/2 cup water and stir to thoroughly cover the meat.
6. Add the rest of the ingredients (e.g., bay leaf, cinnamon stick, cardamom, salt, sugar, tamarind), except for potatoes, onions, and cashew. Stew for 1/2 hour or until meat is tender.
7. Add potatoes, onion, and cashew. Stew for at least 1/2 to 1 full hour.
8. Serve with the chilled cucumber in vinegar.

Pad See Ew (Thai Stir Fry Noodles) - Serves 2

Adapted From: RecipeTin Eats at http://www.recipetineats.com/thaistirfriednoodlespadseeew/


Ingredients:

• 8oz Rice Noodles (recommend fresh - wide cut)
• Sauce
• 2 tbsp Dark Soy Sauce
• 2 tbsp Oyster Sauce
• 2 tsp Soy Sauce
• 2 tsp White Vinegar
• 2 tsp Sugar
• 2 tbsp H₂O
• Stir Fry
• 2 tbsp Vegetable Oil
• 2 cloves Garlic
• 1 cup (~5oz) Chicken thighs or other chicken parts (Boneless and Skinless) cut into bit sized pieces
• 2 large Eggs
• 4 cups Gai Lan, separate leaves from stems

Directions:

1. Prepare noodles (wide cut).
2. Mix together the sauce ingredients and set aside.
3. Heat oil in wok. Add garlic and stir until just turning golden.
4. Add the chicken and gai lan stems. Fry for about 1 minute.
5. Move all ingredients to one side of the wok, crack the eggs and lightly mix. Allow eggs to cook untouched. Slight char is desirable for optimum flavor.
6. Add the noodles, gai lan leaves, and the sauce. Fold gently to combine. Ensure that the sauce covers the noodles evenly and to caramelize. Once the leaves begin to wilt, you should plate the meal.
7. Serve immediately.