Picadillo Empanadas of the Immaculate Conception - Yield 15 – 20 Medium

 via PatiJinich.com © 2010-2020 Mexican Table, LLC

 INGREDIENTS

For the dough:

• 1 cup unsalted Butter, at room temperature
• 8 oz, about 185g Cream Cheese or fresh nata, at room temperature
• 2 1/3 cups all-purpose Flour
• ½ tsp Salt
• 1 Egg, lightly beaten
• ½ cup Sesame Seeds

For the picadillo (makes about 4 cups):

• 3 tbsp Olive Oil
• ¼ cup White Onion, chopped
• 1 Garlic clove, finely chopped
• 1 lb Pork Shoulder or butt (or combination of pork, beef and veal, ground)
• ¾ tsp Kosher or Sea Salt
• 1 lb ripe Tomatoes, pureed, or about 2 cups tomato puree
• 2 cups Chicken broth or water
• Pinch of cumin
• Pinch of Ground Cloves
• ½ tsp Cinnamon, ground
• ¼ cup Slivered Almonds, lightly toasted
• ¼ cup Raisins
• ¼ cup Manzilla olives, chopped

DIRECTIONS

To Make the Dough:

1. Beat the cream cheese with the butter in a mixer at medium speed, until it is creamy.
2. Gently add the flour and salt and continue mixing for a minute more.
3. Turn dough onto a lightly floured surface and knead for a minute.
4. Form the dough into a ball, wrap in plastic wrap and refrigerate from 15 minutes up to 24 hours.
5. After refrigerating, sprinkle flour over the countertop and roll out half the dough until its about 1/4 inch thick.
6. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter.
7. Continue until all of the dough is used.
8. Grease a baking sheet with butter.
9. Preheat the oven to 375 degrees.
10. Spoon about 1 1/2 tablespoons of the picadillo filling into the center of each round.
11. Brush the edges of the round with the beaten egg.
12. Fold a side of the circle over the filling across the other side.
13. Press with your fingers as you close.
14. Without breaking the dough, press with a fork over the edges to seal and make a design.
15. Place the empanadas on the baking sheet.
16. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.
17. Bake the empanadas anywhere from 20 to 25 minutes, until the tops have a golden tan and dough is cooked through. 
18. Serve hot.

To make the picadillo:

1. Heat olive oil in a large sauté pan set over medium-high heat.
2. Add onion and sauté for a couple of minutes, until it becomes translucent and soft.
3. Incorporate chopped garlic and sauté for about a minute until it becomes fragrant.
4. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned.
5. Pour in tomato puree and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor.
6. Pour in the chicken broth or water, cumin, cloves and cinnamon.
7. Stir well and let it cook 15 minutes more.
8. Add the raisins, almond and olives, mix well and taste for seasoning.
9. Cook for 5 more minutes. If needed, add more salt.

Guacamole with Shallot & Ginger - Serves 4 (used in Pomegranate Short Rib Tacos)

 A Pati Jinich Recipe | https://patijinich.com/pomegranate-short-rib-tacos/

Ingredients:

• 1 Tbsp shallot, finely chopped
• 1 Tbsp fresh ginger, finely chopped (okay to use less as desired i.e., 2 teaspoons)
• 1 whole jalapeño, or to taste, finely chopped
• 1 Tbsp freshly squeezed lime juice
• 1 Tbsp olive oil
• 1/2 tsp kosher salt
• 3 large ripe avocados, halved, pitted, meat scooped out and diced

Directions:

1. In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and salt.
2. Incorporate the avocado and gently mash with a fork until well combined. 

Chocolate Chunk White Chocolate Chip Walnut Cookies - Yields ~24 to 34

From Tasting Colorado by Michele Morris via Holden House 1902 B&B Inn (lightly edited)

INGREDIENTS

• ¾ cup Brown Sugar
• ¾ cup (1 ½ sticks) Butter
• 2 large Eggs
• 1 tsp Vanilla Extract
• 2 ½ cups Flour
• 1 tsp Baking Soda
• 6 oz Dark Chocolate Chunks (semi-sweet or milk chocolate OK)
• 5 oz White Chocolate Chips
• ¼ cup chopped Walnuts

DIRECTIONS

1. Preheat oven to 375-degrees F (If using Samsung convection oven, select "Chef Bake" mode w/ oven divider REMOVED, and the rack moved to middle of the oven. Regular "Bake" mode is the convection method, which blows hot air on the cookies causing the tops to brown too quickly). 
2. Combine the brown sugar and the butter in a large microwave-safe bowl and heat on high until soft (30 - 40 seconds)
3. Whisk in eggs and vanilla and mix well.
4. Add the flour and baking soda and stir until well mixed
5. Stir in chocolate chunks, white chocolate chips, and walnuts
6. Spoon well-rounded teaspoons of cookie dough onto an ungreased (insulated preferred) cookie sheet (optional to use silicone baking mat or parchment paper for less clean-up).
7. Bake until slightly brown on top (~10 to 12 minutes)

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Greek Orzo Salad - Serves 4

 Adapted from https://www.acouplecooks.com/greek-orzo-salad/

Equipment

• Pot
• Mixing bowls

Ingredients

• 8 oz orzo pasta (1 ¼ cup dry)
• 1 cup canned chickpeas/garbanzo beans, drained and rinsed
• 1/2 lemon, juice and zest (about 2 Tbsp juice)
• ¼ cup minced shallot or red onion
• 1/2 English cucumber (2 cups diced, or substitute a peeled standard cucumber)
• 2 roasted red peppers from a jar or ½ fresh red bell pepper (½ cup diced)
• ⅓ cup chopped dill, plus more for garnish
• ⅓ cup chopped mint
• 2 Tbsp white wine vinegar
• 3 Tbsp extra-virgin olive oil
• ½ tsp Dijon mustard
• 1 tsp dried oregano
• ½ cup feta cheese crumbles
• ⅓ cup Kalamata olives, halved
• Black pepper

Directions

1. Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion for ‘al dente’. When it’s done, drain it and then rinse it under cold water until it comes to room temperature.
2. Place the chickpeas in a medium bowl with the lemon zest, lemon juice, and ¼ teaspoon kosher salt.
3. Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.
4. Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more kosher salt.

Easy Shakshuka with Feta & White Beans - Serves 4

 Adapted from https://www.acouplecooks.com/white-bean-shakshuka-with-feta/

Equipment: 

• Large skillet, preferably with straight sides (cast iron or All-clad Copper Core work great)
• Mortar & Pestle, or a spice grinder

Ingredients

• 1 tsp coriander seeds*
• 1 tsp cumin seeds*
• 1 tsp fennel seeds*
• 2 Tbsp olive oil
• 1 red bell pepper
• 1 large yellow onion
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus more for sprinkling
• 1 x 28 oz can diced tomatoes
• Half or up to one 15 oz can white beans, drained and rinsed (Navy or Great Northern is fine)
• 4 to 6 large eggs, to your preference
• Freshly ground black pepper
• ½ cup fresh parsley or cilantro leaves
• ½ cup feta cheese crumbles

DIRECTIONS

1. Thinly slice the pepper. Thinly slice the onion.
2. Set the skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds, then toast until fragrant, about 2 minutes.
3. Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.
4. Heat the olive oil in the same skillet over medium-high heat. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them get a good, dark char, 3 to 4 minutes, before giving a quick stir and cooking a bit more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.
5. Add the ground spices, paprika, and kosher salt. Stir for 1 minute.
6. Carefully tip in the tomatoes. Let this mixture come to a simmer before stirring in the white beans (a full can of beans is a lot, so reduce as desired).
7. Bring everything to a gently boil, then lower the heat to a steady simmer. Simmer for 5 minutes, or until the tomatoes have thickened.
8. Carve out a little divot for each of the eggs, then carefully crack them in. Add a bit of kosher salt and black pepper to each egg then cover the skillet with a lid (or sheet pan if you can’t find a matching lid). Cook over low heat until the eggs are just set, 4 to 6 minutes.
9. Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.

Stovetop Popcorn - Serves 1

 INGREDIENTS

• 1/6 cup popcorn kernels (or eyeball a half of a 1/3 cup)
• 1.5 Tbsp Vegetable Oil (or other high-heat oil)
• Salt (Sea Salt, Truffle Salt, or Smoked wood salts taste amazing)
• OPTIONAL: 1 Tbsp Butter, Paprika, and/or Grated Cheese

EQUIPMENT

• 4-Qt Pot with Lid

DIRECTIONS

1. Heat the pot about 30 seconds to 1 minute. Pour in the oil.
2. When oil starts to shimmer, add two corn kernels. When several small bubbles begin to appear around the kernels, dump in the remaining kernels. Cover with the lid.
3. Shake the pot to coat all the kernels.
4. When they begin to pop, tilt the lid ever so slightly to allow steam to escape BUT be careful to avoid having hot oil splash out. 
5. Count to 30 during the popping and shake the pot often. If they continue to pop vigorously, wait until the pops slow down to about 3 to 4 seconds apart.
6. Carefully dump the popped corn into a bowl (sometimes a kernel will continue to pop and jump out of the bowl!). 
7. If buttered popcorn is desired, skip to ADDENDUM below. Otherwise, sprinkle with salt to taste (about 1/4 tsp) and enjoy!

ADDENDUM

1. After dumping the popped corn in a bowl but before salting it, melt the butter in the pot.
2. Drizzle the melted butter over the popcorn.
3. Sprinkle with salt.
4. Add any optional toppings.

Quinoa Stuffed Peppers (Vegetarian) - Makes 12 halved peppers

Adapted from https://www.acouplecooks.com/mediterranean-quinoa-stuffed-peppers/

INGREDIENTS

• 6 multi-colored bell peppers
• 1 cup uncooked quinoa
• 4 garlic cloves
• 3 medium shallots (1 cup chopped)
• 1/4 cup + 1 tablespoon chopped parsley
• 3/4 cup chopped pistachios (or substitute 1/2 cup slivered almonds)
• 2 tablespoons Extra Virgin Olive Oil
• 1/4 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons lemon juice + zest from 1/2 lemon
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup feta cheese crumbles (optional)

DIRECTIONS

1. Cook the quinoa (see GRAINS page). 
2. While the quinoa is cooking, preheat oven to 425°F (or "ROAST" at 390°F).
3. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper or a silicone baking sheet. Place the peppers on top. 
4. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
5. Meanwhile, mince the garlic, shallot and parsley. Chop the pistachios. 
6. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. 
7. Remove the skillet from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt, and pepper.
8. Taste and add another few pinches of salt to taste. If the mixture appears too dry, add olive oil or butter as needed and stir. Spoon the filling into the roasted pepper halves.
9. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

Buttermilk Pancakes - Serves 2 (or six 4.5" pancakes)

Adapted from: NYT Cooking

Ingredients:

• 1 cup all-purpose flour (125 g)
• 1.5 Tbsp sugar (19 g)
• 0.75 tsp baking powder
• 0.75 tsp baking soda
• 0.65 tsp kosher salt
• 1.25 cups buttermilk (290 to 300 g)
• 1 large egg
• 1.5 Tbsp unsalted butter, melted
• Vegetable, canola, or coconut oil for the pan
• OPTIONAL TOPPINGS: Small pineapple chunks, blueberries, chocolate chips, etc
• 
  

Directions:

1. Heat the oven to 225 degrees. 
2. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. 
3. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. 
4. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. (lumps are fine) Do NOT over-mix. Overbeating causes dense, rubbery pancakes! 
5. Rest the batter for 30 minutes at room temperature. The batter can also be refrigerated for up to one hour.
6. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes.
7. Add 1 tablespoon oil to the skillet. Turn heat up to medium and using a measuring cup, ladle 1/3 cup batter into the skillet*. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• At this point, you may add optional flavorings like pineapple, blueberries, etc.
8. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes (Sarah's note: 3 minutes on our induction stove using cast iron skillet). 
9. Cook until the other sides are lightly browned. Remove pancakes to an oven-safe plate (or wire rack set inside a rimmed baking sheet), and keep in heated oven until all the batter is cooked and you are ready to serve.

Carrie's Mashed Potatoes - Serves 12 (with no other sides)

Ingredients:

• 9 Yukon Gold* or Red Potatoes (both of these have better flavor than Russets). Size: Russet-sized 
• 8 oz block of cream cheese (low fat is fine, if you prefer), roughly cut into 1-2" pieces
• Stick of butter (all butter mentioned in these recipes is unsalted - I never buy salted butter
• Milk (Oat milk worked great)
• 1 cup or so of sliced green onions, chives, or combination
• Salt and Pepper

*NOTE: If the potatoes are smaller, then eyeball it or fill a medium sized pan about half full of cut potatoes (for 4 people) <-- Used 9 large potatoes from Sprouts for 6 people at Thanksgiving 2021, which was more than twice as much that was eaten given there were other sides. It overfilled an entire 14-cup container.

Directions:

1. Cut the potatoes in about 1 inch pieces - these will boil faster. I don't peel mine, but you could if you wanted to. I like the peels on, and it's a lot less work.
2. Place potatoes in a pot and fill with just enough water to cover them (or about a 1/4 inch over the top of the potatoes
3. Boil for about 20 to 30 minutes, depending on the size of your cut potatoes. You can test them with a fork, or taste them to see if they are done - a fork should easily stab into them
4. Drain potatoes and place back into the pan - turn your burner down to low/warm (or off)
5. Add the cream cheese. For more people, feel free to add more - or add as much as you want to taste
6. Add stick of butter
7. Start to mash the potatoes with the butter and cream cheese. I use a hand masher because I like our potatoes lumpy
8. Add milk as you need it - start with maybe a quarter cup and go up from there, depending on how creamy/thick or thin you want your texture to be. I leave mine a little lumpy/chunky
9. Continue to mash, add salt and pepper, more cream cheese, milk and/or butter if you want, stir, and taste the potatoes until you achieve the taste/consistency you want
10. Add the sliced green onions and stir them into the potatoes (if you want) - or you can leave them on the side for people to add as they like
11. You can totally play with this recipe. You could use sour cream instead of cream cheese, you can mix in shredded cheddar and bacon too!  

White Sauce Pasta Recipe - Serves 4 to 6

 Adapted from: Lil' Luna

Ingredients:

• 1 lb pasta
• 3 tbsp butter
• 2 tsp minced garlic
• 3 tbsp flour
• 1 cup chicken broth
• 1 cup milk (or alternate milk)
• 2 tsp dried parsley
• 1 cup grated parmesan cheese
• 1 cup from mixed vegetables (Optional)
• 1 poached chicken shredded (Optional)
• salt and pepper to taste

Optional: Fresh lemon juice, as needed (start with one small wedge)

Directions:

1. Cook pasta according to packaged directions.
2. Melt butter in a medium sauce pan, add garlic.
3. Cook for 1 minute over medium heat
4. Add flour and cook for an additional minute, stirring constantly.
5. Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
6. Stir in mixed vegetables and chicken (Optional)
7. Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted.
8. If the taste feels like it's "missing" something, squeeze in an acid such as the optional lemon juice
9. Pour sauce over pasta and serve immediately.

Iced Lemon Ginger Turmeric Tea

 Adapted from: Iced Lemon Ginger Turmeric Tea - Six Clever Sisters

Ingredients:

• 2 quarts water
• 3 to 4 Lemons
• 1 or 2 lemons, sliced
• Juice from 2 lemons

• 1/4 cup fresh ginger, sliced
• 1 tsp. ground turmeric
• 2 cinnamon sticks
• Sweetener to taste (1/3 cup raw honey; or 1/3 cup sugar; or 2-3 Tbsp Maple Syrup)
• Ice (for serving)

Directions:

• Combine water, sliced lemons, sliced ginger, turmeric, and cinnamon sticks in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove saucepan from burner. Leave the saucepan covered and allow the tea to cool.
• While the tea is cooling, put juice from 2 lemons and sweetener in a pitcher.
• To add the tea to the pitcher, put a mesh strainer over the pitcher opening, and strain the tea as you pour it in, discarding the cinnamon sticks, ginger, and lemon slices.
• To serve, pour over ice. Enjoy!