Turmeric Tea / Golden Milk

Serves 2

From: https://www.elizabethrider.com/how-to-make-golden-milk-recipe/

Ingredients:

• 3 unsweetened almond milk (or unsweetened nut milk)
• 1/2 tsp. almond oil or coconut oil (optional)
• 1 tsp. of ground turmeric 
• big pinch of freshly ground black pepper if using ground turmeric (omit if using the paste) 
• 1 small (1/4 inch) piece of ginger root peeled and grated (more or less to taste) 
• 1/8 tsp. ground cardamom 
• 1/8 tsp. ground cinnamon 
• 1 tsp. raw honey added off the heat (optional for a little sweetness) 

Instructions:

• Whisk all ingredients together, then warm through on the stove over medium heat for 15 minutes. Let it very gently simmer for 15 minutes but not boil. 
• Strain and Serve

Peach Dutch Baby

 Yields: 2 Servings

From: https://www.thepioneerwoman.com/food-cooking/recipes/a89718/peach-dutch-baby/

Ingredients:

• 4 Eggs 
• 1/2 c. Whole Milk or Cream 
• 1 tsp. Pure Vanilla Extract 
• 1/4 c. Flour (All-purpose or White Rice Flour)
• 1/2 tsp. Salt 
• 1/8 tsp. Cinnamon or more to taste 
• 2 tbsp. Melted Butter, plus extra for the pan 
• 2 Ripe Peaches, 
• Butter & Maple Syrup, For Serving

Directions:

• Preheat oven to 425ºF (218ºC)
• Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan
• Blend or whisk eggs, milk or cream, and vanilla until smooth
• Add flour, salt, and cinnamon and blend
• Add butter and blend
• Slice peaches
• Blend the batter once more
• Pour into pan and arrange peach slices on top
• Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5–10 minutes, or until golden
• Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream
• Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter

Warm Ginger Citrus Tonic

Ingredients: 

• 1 1/2 cups water
• 1 1/2 Tbsp ginger (sliced)
• 1 clementine (peeled)
• 1 Tbsp Maple Syrup

Instructions:

• Add water and ginger slices to a small pot and bring to a boil. Lower heat and allow to simmer for about 5 minutes, or longer for s spicier drink.
• Mash the clementine in a mug
• Add the hot ginger water and maple syrup to the mug
• Stir until dissolved

 

Fried Rice

 Ingredients:

• 3 tablespoons butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and black pepper
• 4 cups cooked and chilled rice (day old works great)
• 3 green onions, thinly sliced
• 3–4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

Mac 'N Cheese Mexicano - 8 to 10 Servings

 By: A Pati Jinich Recipe / https://patijinich.com/mac-n-cheese-mexicano/

Ingredients:

• 1 pound penne or elbow-shaped pasta
• 3 large poblano chiles, rinsed, stemmed, seeded and cut into large chunks, about 3/4 pound
• 3 cups milk
• 4 tablespoons unsalted butter, plus more for buttering the dish
• 6 tablespoons all-purpose flour
• 3/4 teaspoon kosher or coarse seasalt, or to taste
• freshly ground black pepper, to taste
• 3 cups grated Monterey Jack or mozzarella cheese, plus 1 cup for topping
• 1 cup grated Pecorino Romano or Parmesano-Reggiano cheese, plus1/2 cup for topping
• 2 tablespoons olive oil
• 1 cup chopped white onion
• 1 cup corn kernels, shaved from the cob or thawed from frozen
• 1/2 pound chopped zucchini, (about 1 medium zucchini)
• 5 to 6 slices of bacon, fried and cut into chunks (optional)
• 1/4 teaspoon kosher or coarse sea salt, or to taste

Directions:

1. Bring salted water to a boil in a large pot and cook pasta until al dente, about8 to 10 minutes. Drain.
2. Preheat the oven to 400°F. Butter a large baking dish.
3. In the jar of a blender, puree the poblano chiles and milk until completely smooth. Strain into a bowl, pressing with the back of a wooden spoon tomake sure you get mostly liquid.
4. In a medium saucepan, heat the butter over medium heat. Once it has melted and begins to bubble, add the flour. Cook, stirring continuously to make aroux or paste until you get the desired color (I go for light brown and a toasty aroma), about 2 minutes. 
5. Pour the poblano chile mixture into the roux or paste, stirring as you do. Add salt and freshly ground pepper and cook until the sauce thickens, about 10 to 12 minutes, occasionally stirring. If it gets lumpy, you can smooth the sauce by beating with a whisk. 
6. Add 3 cups of Monterey Jack cheese and 1 cup of Pecorino Romano, mix well, remove from heat and stir until well combined.
7. In a large skillet set over medium heat, heat the olive oil. Add the onion and cook until completely soft and translucent, about 6 to 8 minutes. Add the corn kernels and cook for a couple minutes. Add the zucchini, sprinkle with the remaining 1/4 teaspoon salt, mix well and set aside. We don’t want to cook the zucchini here, as it will cook in the oven.
8. In the large pot, where the pasta was cooked, add the drained pasta, poblano chile sauce and sautéed vegetables, gently toss to mix. If using fried bacon, add it in here! 
9. Pour into a buttered baking dish, top with the remaining grated cheeses and place in the oven until the top layer of cheese has melted and begun to crisp along the edges, about 25 to 30 minutes. Serve hot.

Creamy Poblano Soup

A Pati Jinich Recipe - 6 Servings

INGREDIENTS:

• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 cups white onion, chopped
• 5 to 6 poblano peppers, roasted/sweated, peeled, seeded and diced
• 2 cups corn kernels, fresh or thawed
• 1/2 teaspoon kosher or coarse sea salt, or to taste
• Freshly ground pepper to taste
• 3 cups chicken broth
• 1 cup milk
• Queso fresco, crumbled (optional)

DIRECTIONS:

1. Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
2. Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
3. Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
4. Reduce the heat to low, wait for about a minute, and gently pour in the milk.
5. Heat the soup through, for about 6 to 8 minutes, and serve. 
6. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Cauliflower Chowder

via Dam Delicious - Serves 6

INGREDIENTS:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

 DIRECTIONS:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. 
3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
4. Whisk in flour until lightly browned, about 1 minute. 
5. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
6. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
7. Serve immediately, garnished with bacon and parsley, if desired.

Slow Cooker Potato and Corn Chowder

modified from: Damn Delicious / 8 Servings

INGREDIENTS:

• 24 ounces red potato, diced small
• 1 onion, diced small
• 1 (16-ounce) package frozen corn
•  tablespoons all-purpose flour
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream

DIRECTIONS:

1. Place potatoes and corn into a 6-qt slow cooker. 
2. Stir in flour and gently toss to combine. 
3. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5. Stir in butter and heavy cream.
6. Serve immediately.

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

Carbonada en Calabaza

Serves 6 - 8 

Ingredients

• 6 Acorn Square or 1 large pumpkin (10 to 12-inch diameter)
• 1.5 lbs stew beef , cubed (chuck works well)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 small sweet potatoes, peeled and cut into 1-inch cubes
• 2 russet potatoes, peeled and cut into 1-inch cubes
• 2 Roma tomatoes, chopped
• 2 ears corn on the cob, cut into 6-8 round segments
• 1/2 cup dried apricots (or Peach), quarter (not too small)
• 2 teaspoons dried oregano
• 2 bay leaves
• 8 cups beef broth
• vegetable oil
• Parmigiano-Reggiano (grated)
• Salt and Pepper to taste

Instructions

Prepare the squash/pumpkin:

1. Preheat the oven to 375°F 
2. Meanwhile, Cut the top of the squash/pumpkin. 
3. Remove the strings and seeds
4. Brush the cut edges with vegetable oil
5. Roast the oven for about 45 minutes
6. Thoughts: once roasted, consider removing and setting aside  about 1/2 of the meat with each squash/pumpkin (goal: allow more room for the stew and lessen the amount of squash for the diner). Set aside scooped meat for another dish or to add to base.  

Preparation of the soup:

1. Add about 2 tablespoons vegetable oil to a large pot over high heat
2. Add the beef, stirring a couple of times to ensure even browning. If there is excess liquid, it will need to boil off before the meat begins browning
3. Reduce the heat, then add the onions and garlic
4. Once translucent, add the peppers and continue cooking for about five minutes
5. Add on the potatoes, tomatoes, corn, apricot, oregano, and bay leaves
6. Cover with 8 cups of broth
7. Simmer gently until the vegetables are just tender – about 30 minutes
8. Season to taste
9. Ladle into the squash/pumpkin in the oven and bake 30 more minutes to finish cooking
10. Sprinkle Parmigiano-Reggiano and pop into oven until melted / golden brown
11. Serve hot, on a chilly day

Pickled Red Onions

Pickled Red Onions - yields: 1 ½ cups
by: Mollie Katzen September 2013 Heart of the Plate

INGREDIENTS:

• 1 large red onion (3/4 pound)
• 3 tablespoons vinegar (cider, red or white wine, or balsamic)
• 1-2 teaspoons agave nectar, light-colored honey, or sugar
• 1/4 teaspoon salt

DIRECTIONS:

1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.