Apricot Bars

Prep Time: 15 minutes
Cook Time: 30 minutes

• 3/4 cup butter, softened

• 1 cup sugar

• 1 large egg, room temperature

• 1/2 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/4 teaspoon baking powder

• 1-1/3 cups sweetened shredded coconut

• 1/2 cup chopped almonds

• 1 jar (10 to 12 ounces) apricot preserves

Directions:

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and almonds.
2. Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

*You can use any preserves. I also made it with Lemon pie filling.

Recipe adapted from Taste from Home

Pumpkin Carbonara

Ingredients:

• 1 Tbs Olive oil 
• 1 cup Pumpkin Puree
• 1 Egg, room temperature
• 2 Egg Yolks, room temperature
• 1/2 cup Grated Parmesan, divided
• 1/2 tsp salt
• 1/2 teaspoon black pepper
• 4 slices Thick-cut Bacon, cut into pieces
• 1 pound Spaghetti
• Italian Parsley, for garnish (optional)

Directions:

1. Fill a large pot with water and bring to a boil. 
2. Cook bacon until crispy. Drain on paper towels and reserve bacon fat in pan. Meanwhile, in a small bowl whisk together the eggs, grated Parmesan, salt, pepper, and pumpkin.
3. Cook the spaghetti to al dente. Drain pasta and return pasta to pot. Add the reserved bacon.
4. Remove the pot from the heat and toss with the egg mixture until the pasta is well-coated. Season with salt and pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

Pumpkin Bread with Frosting

Ingredients:

Bread:

• 3 1/3 cups All-purpose Flour
• 3 cups Sugar
• 2 tsp Baking soda
• 1 1/2 tsp Salt
• 1 tsp ground Cinnamon
• 1 tsp ground Nutmeg
• 1 15 oz can Pumpkin
• 1 cup Vegetable oil
• 4 Eggs
• 2/3 cups Water

Frosting:

• 6 ounces, weight Cream Cheese, softened
• 3 Tablespoons Butter, softened
• 2 Tablespoons Pure Maple Syrup
• 1/4 teaspoon Pure Vanilla Extract
• 1/4 teaspoon Ground Cinnamon

Directions:

Bread:

1. Preheat oven to 350 degrees. Prepare two 5/9/3 inch loaf pans with non-stick spray, set aside.
2. in a mixer combine pumpkin, oil, eggs, and water. Mix in dry ingredients. Mix until combined. Spoon into loaf pans.
3. Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes and remove from pan to wire rack.

Frosting:

1. Place all ingredients in a small bowl. Using a hand mixer, beat until completely smooth. Spread on top of bread or use as a spread for each slice.

Easiest Pumpkin Muffins

Ingredients:

• 1 cake box mix (any will work, I used vanilla cake here)
• 1 can pumpkin (not pumpkin pie)

Directions:

1. Follow heating directions on the back of your cake box.
2. Combine cake mix with pumpkin 
3. Easiest to mix with hand mixer just until combined
4. Scoop into muffin tins
5. Bake, as instructed on back of cake box

*Using chocolate cake box is another favorite of ours

Chocolate Cake - Vegan/ Dairy Free/ Gluten Free

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16

Ingredients:

Chocolate Cake

• 1 cup unsweetened almond milk
• 1 Tablespoon apple cider vinegar
• 2 cups Gluten Free flour (I used cup4cup brand)
• 1 3/4 cups granulated sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup canola oil or melted coconut oil
• 2/3 cup unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 1 cup boiling water

Chocolate Buttercream Frosting

• 1 cup cocoa powder
• 1 1/2 cups earth balance vegan butter softened (or any dairy free butter)
• 4-5 cups powder sugar
• 2 teaspoons pure vanilla extract
• 1/4-1/2 cup unsweetened almond milk

Instructions:

Chocolate Cake:

1. Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and sprinkle with cocoa powder for easy removal of the ackes later.
2. Measure 1 cup unsweetened almond milk an add the Tablespoon of vinegar to it. Stir slightly and set aside to curdle.
3. In a large bowl, add the flour sub, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to comine.
4. Now add the oil, applesauce, vanilla and almond milk/vinear mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well compbined.
5. Lower the speed and carefully pou in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very thick at this point.
6. Divide evenly between your round cake pans. I used a large spoon to divide and press to edges. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

For the Chocolate Buttercream Frosting:

1. Add the cocoa powder to a large bowl.
2. Add the softened vegan butter and mix with a hand mixer until creamed and well combined
3. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powder sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
4. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powder sugar until it thickens up.
5. Frost he cake using an icing spatula or butter knife. I placed wax paper slightly under edges around the cake, so the cake stand would be clean for presentation.

*Notes:

• For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe ill yeild approximately 24 cupcakes
• Double recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake.
• Frosting recipe yields enough frosting for 2 cakes.

Recipe adapted from Nora Cooks

Coffee Cake Banana Bread

Coffee Cake Banana Bread

Prep: 25 minutes
Cook: 40 minutes

Total Time: 1 hour 5 minutes

Makes: 2 Loaves

Ingredients:

Bread

• 3-4 medium or large bananas
• 2 Tbsp brown sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp sour cream or Greek yogurt

Crumb Topping

• 1 tsp cinnamon
• 1 cup flour
• 1 cup brown sugar
• 6 Tbsp butter, cold

Directions:

1. Preheat the oven to 350. Grease two 8x4 pans. (I did 1 8x4 pan and 1 regular size muffin tin pan)
2. In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon. 
3. In a large bowl, cream butter and sugar together until light and fluffy.
4. Add in eggs and beat until mixed.
5. To the wet ingredients, sift in flour, baking soda, and salt.
6. Stir until just combined. Add in sour cream and stir.
7. Pour in mashed bananas, and mix until combined.

Crumb Topping:

1. Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly over the batter in both pans.
2. Bake for about 35-40 minutes or until cake tester comes out clean with just a few moist crumbs stuck to it.
3. Allow to cool for 10 minutes. Move to a wire cooling rack.
4. Slice and enjoy!

~Mikaila

Korean Beef Bibimbap

Ingredients:

• 2 Zucchinis
• 8 oz Button Mushrooms
• 4 Scallions
• 4 Carrots
• 2 Thumbs Ginger Root
• 4 Garlic Cloves
• 1 1/2 Cups Jasmine Rice
• 10 tsp White Wine Vinegar
• 2 TBSP Sesame Oil
• 4 tsp Sriracha
• 6 TBSP Soy Sauce
• 1 Pound Ground Beef

Directions:

1. Prep. Wash and dry all produce. Halve zucchini lengthwise; slice into half moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; use a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.
2. Cook Rice. Bring rice and 1 1/4 cups salted water to boil in a small pot. Once boiling, cover and reduce heat to a gentle simmer. Cook until tender, 15-20 minutes.
3. Pickle Scallions and Make Sauce. Toss scallions whites with vinegar and pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together sesame oil, 1 1/2 TBSP sugar, up half the Siracha, and 1 1/2 TBSP soy sauce (we'll use more of the Siriacha and soy sauce later).
4. Cook Veggies. Heat a drizzle of oil in a large pan over medium-high heat (use nonstick pan if you have it). Add carrots;  season with salt and pepper. Cook, tossing, until tender but still crisp, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil to pan and cook until tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.
5. Cook Beef. Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and cook until browned and crisp, about 3 minutes. Pour in 1 1/2 TBSP soy sauce and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Finish and Plate. Divide rice between bowls. Arrange beef, zucchini, carrots, mushrooms, and scallions whites on top. Drizzle with sauce and remaining Sriracha (to taste). Sprinkle with scallions greens and serve. After severed, give everything a good toss in bowl to combine.

~Recipe by Hello Fresh

Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

Ingredients:

Pumpkin Spice Cookies:

• 1/2 Cup Butter (1 stick)
• 1 Cup Sugar
• 2 Eggs
• 1 Cup Canned Pumpkin
• 2 Cups Flour (I used Old Mill Gluten Free)
• 4 tsp Baking Powder
• 1 tsp Salt
• 2 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Ginger
• 1 Cup Chopped Walnuts or Pecans (optional)

Cinnamon Cream Cheese Frosting

• 1/2 Cup Butter
• 8 oz block of Cream Cheese
• 3 tsp Vanilla
• 4 Cups Powdered Sugar
• 1 tsp Cinnamon

Directions:

Pumpkin Spice Cookies:

Preheat Oven to 350°F

1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookies batter onto a cookie sheet.
6. Bake in a 350°F oven for approximately 15 minutes.
7. Allow to cool.
8. Frost with Cinnamon Cream Cheese Frosting

Cinnamon Cream Cheese Frosting:

1. Beat cream cheese, butter and vanilla in a mixer until blended.
2. Add powder sugar a cup at a time and continue to mix until sugar is incorporated.
3. Finally, add cinnamon
4. Place frosting in large Ziplock bag, cut small portions of corner off of bag, and frost cookies.

Recipe Adapted from Two Sisters Crafting

Summer Bean Salad

Ingredients:

• 1 can black beans (drained & rinsed)
• 1 can corn (drained & rinsed)
• 1 can black eyed peas (drained & rinsed)
• 1 tomato, chopped
• 1/4 red onion, diced
• 1 avocado, chopped
• 1 Tablespoon fresh cilantro 
• Juice of 1 lime
• Salt &pepper, to taste

Directions:

1. combine all ingredients
2. Stir to combine well
3. Serve 

It will stay fresh in the refrigerator for a few hours. If making ahead more then a few hours, add avocado and lime just before serving.

~Recipe adapted from my amazing sister-in-law

Chickpea-Powered Mediterranean Couscous

Ingredients:
1 zucchini
8 oz grape tomatoes
2 sprigsThyme (.5 oz)
2 Scallions
2 cloves garlic
1 lemon
1 can Chickpeas
1 teaspoon Paprika
1 Tablespoon Butter
1 cup couscous
1/2 Tablespoon Stock Concentrate
1/2 cup Feta Cheese
Salt & Pepper, to taste
2 Tablespoons Olive Oil

Directions:

1. Wash and dry all produce. Adjust racks to middle and upper position and preheat to 425 degrees. 
2. Trim zucchini, then cut into 1/2-inches cubes. Halve tomatoes. Strip thyme leaves from stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.
3. Toss zucchini, tomatoes, and half of the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt & pepper. Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through.
4. Meanwhile, drain and rinse the chickpeas. On another baking sheet, toss chickpeas, paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven on upper rack until crisp, about 20 minutes, tossing halfway. TIP: The chickpeas may pop-it's natural.
5. Heat 1 Tablespoon butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves. Toss to coat. Season with salt and pepper. Cook, tossing until couscous is lightly toasted, 2-3 minutes.
6. Stir stock concentrate and 1 1/2 cups water into pot. Bring to boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.
7. Add half the veggies, half the feta cheese, and squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper. Divide couscous & veggies between plates, then top with scallion greens and remaining feta cheese.

Chicken with Balsamic Fig Sauce

Ingredients:

• 1 lb thin chicken
• 2 shallots
• 2 sprigs rosemary or 2 tsp (remove needles & bundle needles together and chop across)
• 1 Tablespoon Balsamic Vinegar
• 2 Shallots
• 1 Tablespoon butter
• 1 Tablespoon Chicken stock concentrate
• 1 oz Fig Jam
• Drizzle Olive Oil
• Salt & Pepper, to taste

For side dishes:

• 1/2 lb potatoes
• 3 cups snap peas
• drizzle olive oil
• Salt & Pepper to taste

Directions:

1. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel ans season all over with salt and pepper. Cook in pan until no longer pink in center 5-7 minutes per side. Remove from pan and set aside to rest.
2. Lower heat under pan to medium. Add Shallot, chopped rosemary, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in 1/2 cup water and stock concentrate. Let reduce until saucy, about 3 minutes. Remove from heat. Stir in 1 TBSP butter. Season with salt & pepper.
3. Thinly slice chicken. Drizzle chicken with sauce. 

I served mine with roasted potatoes & snap peas.

1. Preheat oven to 425°F
2. Cut potatoes in 1/2 inch cubes, toss potatoes and snap peas in olive oil, and a dash of salt & pepper. Toss on baking sheet and cook in oven until tender and browned, 20-25 minutes.

*Leave butter out if you'd like the dish to be dairy free.

* You can sub sweet potatoes for regular potatoes & sub green beans for the snap peas.

Chewy Chocolate Chip Cookies - GF, Dairy Free, Egg Free

Ingredients:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup coconut oil
• 1/3 cup coconut milk (rice, or almond)
• 2 teaspoons vanilla
• 3/4 cup white rice flour
• 1/3 cup coconut flour
• 2 Tablespoons GF Starch
• 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup chocolate chips (you can buy dairy free chocolate chips, the brand I've seen is Simple Joy)

Directions:

1. Mix together the sugar and oil.
2. Add the milk and vanilla and mix until combined
3. Mix together the dry ingredients in a medium bowl.
4. Add dry ingredients to wet mixture. Just mixing until you don't see flour. (don't over mix).
5. Add the chocolate chips.

Allow the dough to rest 20 minutes. Preheat the oven to 350 F. Bake cookies on a well greased cookie sheet or silicon mat. Bake 10 minutes or until desired doneness is reached. Let cool on baking sheet 5 minutes before moving to wire rack. *This is to allow cookies to be firm enough to hold shape.

~Recipe adapted from Yammies Guten Freedom

Banana Bread using Brown Sugar

Prep Time: 10 mins
Cook Time: 1 Hour


Ingredients:

• 4 large very ripe bananas
• 1/2 cup unsalted butter
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup buttermilk
• 2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoons salt
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat your oven to 350°F
2. Lightly grease loaf pan
3. Melt butter on stove top or in microwave (place paper towel above butter dish if doing it in the microwave.
4. In a large mixing bowl, Add ripe bananas mashing with back of fork. Add the butter and sugar mixing well. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
5. In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture until flour is incoporated, taking care not to overwork the batter. Stir in the walnuts, if using.
6. Transfer the batter to the prepared pan and bake at 350°F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
7. Cool the bread in the pan for 30 minutes. Remove the bread and cool completely on a wire rack.

Make ahead tips:

• The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
• Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.

Soft Sugar Cookies

Yields: 24 cookies
Cook Time: 15-18 minutes

Ingredients:

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup (2 sticks) Salted butter, softened
• 1 1/4 cup granulated sugar
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar, for rolling

Directions:

1. Preheat oven to 350°F degrees. Line two large baking sheets with parchment paper or silicone baking mats. set aside.
2. Whisk together the flour, baking soda, and baking powder in a medium size bowl. Set aside.
3. In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined.
4. Add egg yolks and vanilla extract.
5. Add flour mixture and mix until just combined. DO NOT OVERMIX!
6. Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each roll in sugar and place onto prepared baking sheet.
7. Bake for 15-18 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.

Note:

Storing: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.

Freezing: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake 16-18 minutes.

~Recipe from Deliciously Sprinkled

Easy Homemade Dough Recipe

Ingredients:

• 15 oz (3 cups) Flour
• 1 tbsp Yeast
• 1 tbsp sugar
• 2 tsp Salt
• 1 tbsp Olive Oil
• 9 fl oz Warm Water

Directions:

Preheat oven to 450 degrees.

By Hand

1. Place flour into a large mixing bowl and make a well in the center.
2. Add Yeast, sugar, olive oil, and water and stir until copmbined.
3. Turn out onto a lightly floured surface and kneed for 5-10 minutes or until a smooth ball forms.

In Mixer:

1. Place flour into a stand mixing bowl and make a well in the center. Use dough hook.
2. Add yeast, sugar, salt, olive oil and water and turn on low combined (about 3 minutes).
3. Turn to medium and kneed for 5-10 minutes or until a smooth ball forms.

Both:

• Place dough ball into a lightly oiled bowl, cover with plastic wrap or clean cloth. Set in a warm place for 30 minutes or until dough has doubled.
• Turn dough out on a floured surface and punch the dough to remove excess air, kneed lightly.

Makes enough dough for 4 10-12" thin pizzas.

Spread with desired toppings and bake in 450 degrees preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

~Recipe adapted from Saving Dollars & Sense

Double Chocolate Biscotti

Ingredients:

• 6 tablespoons butter, softened
• 1 cup sugar
• 2 eggs
• 1/4 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 cup dark cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet Chocolate chips

Directions:

1. Preheat oven to 350 degrees Fehreinheit
2. Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.
3. In a seperate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
4. Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper or silicon mat) Bake for 30 minutes.
5. Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
6. Completely cool cookies on a rack then store in an airtight container.

~Recipe adapted from chocolatechocolateandmore.com

Fresh Plum Cake

Yields: 12 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes

Ingredients:

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon pumpkin pie spice, divided
• 1 cup unsalted butter, room temperature
• 1 cup sugar + 1 tablespoon
• 2 extra large eggs (or 2 large +1 egg white)
• 6-8 plums (mine were huge so I used 4)

Directions:

1. Preheat the oven to 350°F. Place a sheet of parchment over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
2. Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
3. In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
4. Spread the batter evenly in the prepared pan. Slice the plum into eights. 
5. Place the plum slices around the top of the cake in a pretty pattern. Make sure they are close together. Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving.

*Try with summer peaches, nectarines or apricots!

~Recipe via A Spicy Perspective

Braised Red Cabbage

Cook time: 20 minutes
Serves: 6-8

Ingredients:

• 1 Tbs butter
• 1 red cabbage, sliced 1/4" thick
• salt & pepper
• 1/2 red onion, sliced
• 2 sweet apples, quartered and sliced thin
• 6 allspice berries, lightly crushed, wrapped in cheesecloth & tied
• 1/3 cup red wine
• 1/3 cup red wine vinegar
• 1/4 cup molasses or cane syrup

Directions:

1. Melt butter in a deep saute pan witha cover. Once the butters melted and the foams subsided, add the cabbage and stir to coat.
2. Add salt & pepper, to taste, red onion, apple and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm about 15 minutes.
3. Remove lid and deglaze with red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
4. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.
5. Cook 2 to 3 more minutes, remove allspice packet, season with salt & pepper, to taste.

~Recipe via Guy Fieri on foodnetwork.com

Pork Tenderloin with Mushrooms and Couscous

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large pork tenderloin (about 1 1/4 pounds), trimmed
• Kosher salt and freshly ground pepper
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1/4 cup dry white wine
• 1 1/2 cups low-sodium chicken broth
• 2 sprigs fresh rosemary
• 1 tablespoon plus 1 teaspoon unsalted butter
• 1/2 cup chopped fresh parsley
• 1 cup Israeli couscous

Directions:

1. Heat the olive oil in a large pot or Dutch oven medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
2. Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145°, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

~Recipe from Food Network Magazine (October 2016)

Gnocchi with Bacon and Roasted Cauliflower

Ingredients:

• 1 medium head cauliflower (about 2 pounds), trimmed and cut into small florets
• 2 Tablespoons capers, drained
• 2 Tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 17.5-ounce package potato gnocchi
• 4 slices bacon
• 2 Tablespoons pine nuts or roughly chopped hazelnuts
• 2 cloves garlic, thinly sliced
• 2 Tablespoons roughly chopped fresh chives

Directions:

1. Preheat the oven to 450°F. Toss the cauliflower, capers and 1 Tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, 25 to 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
3. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate, reserving the dripping in the skillet. Add the gnocchi to the skillet and cook, stirring occasionally, until lightly browned and well coated, about 3 minutes.
4. Add the pine nuts and garlic to the skillet and cook, stirring, until pine nuts are lightly toasted and the garlic is softened, about 2 minutes. Stir in the roasted cauliflower, the remaining 1 tablespoon olive oil and 1/4 cup of the reserved cooking water, adding more cooking water as needed to loosen. Remove from the heat. Crumble the bacon and stir into the gnocchi along with the chives. Season with salt and pepper.

~Recipe from Food Network Magazine