Baba Ghanoush

 Baba Ghanoush (adapted from Eating Out Loud)

This recipe makes a LOT so you may want to scale down to 1 or 2 eggplants, depending how many people you are serving.

3 medium eggplants

1/2 cup tahini

2 T lemon juice

1 minced garlic clove

1-1/2 tsp kosher slat

Za'atar, olive oil, and pomegranate molasses, to serve

1. Pierce each eggplant in a couple of places so it won't explode.

2. Broil for 35-40 minutes, turnin a couple of times, until very charred. Or grill for 20-30 minutes over high heat, again turning often.

3. Set in a strainer over the sink and allow to cool.

4. Remove the skin and place the eggplant flesh in a large bowl. Add the tahini, lemon juice, garlic, and salt, and whisk everything together.

5. To serve. place in a wide dish. Combine za'atar with olive oil (2 parts za'atar to 3 parts oil) and drizzle over the top. Drizzle over a bit of pomegranate molasses.  Can also add mint leaves and pomegranate seeds if you have them.  

Slow Cooker Beef and Bean Chili

Slow Cooker Beef and Bean Chili (adapted from Food Network)

Serves 4

1/4 cup tomato paste
1/2 cup brewed coffee
2 pounds beef chuck, cut into cubes (can sub in 1/2 pound ground beef)
1 T chili powder
1-1/2 tsp kosher salt
Several grinds black pepper
2 15-oz. cans pinto beans (do not drain
1/2 cup crushed tortilla chips (crush first, measure second)

1. Whisk together the tomato paste and coffee in a small bowl.

2. In a large bowl, toss together the beef, chili powder, salt, and pepper until the beef is evenly coated.

3. Combine everything in a slow cooker and mix well. Cook 8 hours on low, then mix and serve!

Iraqi Roasted Salmon with Tomato and Lemon + Baharat-Spiced Potatoes

Iraqi Roasted Salmon with Tomato and Lemon (adapted from Jew-ish)

Note: The tomato sauce makes about twice as much as you'll need; freeze half to use another time.

For the tomato sauce:
1-1/2 T olive oil
1 small onion, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
3 oz. tomato paste
Zest of 1 lemon
Kosher salt

To finish:
About 1 pound salmon
Kosher salt
Lemon wedges

Preheat the oven to 425 and line a sheet pan with foil. If also making the potatoes, you can do this all on one sheet pan.

Heat the olive oil in a non-stick skillet. Add the onion and cook, stirring often, until nicely brown and caramelized (15-20 minutes). Add the spices and cook, stirring, for a minute or so. Add the tomatoe paste and cook, stirring, for 3-4 minutes, until the color of rust. Remove from the heat and stir in the lemon zest. Stir in a generous pinch of salt. Divide into two portions -- freeze one and use the other one on the salmon.

Season the salmon with a sprinkle of salt and then spread with one portion of the tomato sauce in an even layer.  Cook 12-15 minutes, depending on thickness.

Squeeze lemon juice over everything when it comes out of the oven.

Baharat-Spiced Roasted Potatoes (adapted from Jew-ish)

1.5 pound small Yukon gold potatoes, cut into large chunks
Olive oil, salt, and pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp za'atar
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
Generous pinch of allspice

Lemon wedges, to serve

Preheat the oven to 425 and line a sheet pan with foil. 

Cook the potatoes until just tender (I do 5 minutes in the Instant Pot, but you can also just boil or steam on the stove.)

Combine the olive oil with a scant 1 tsp kosher salt, several grinds of black pepper, and all the spices on the baking sheet.  Stir to combine. Drain the potatoes and toss with the oil-spice blend. Arrange in a single layer.

Roast for about 25-30 minutes, until nicely browned, stirring at least once during the cooking time. If cooking with the salmon, add the salmon with about 12-15 minutes left on the cook time. Serve with lemon wedges to squeeze over.

Huevos Rotos

 

Huevos Rotos (adapted from the New York Times)

1/3 cup olive oil, more as needed

2 tsp smoked paprika

Salt and pepper

1-1/2 to 2 pounts new potatoes, cut in half (or whole if very small)

1 small onion, diced

1 small bell pepper, diced

4 minced garlic cloves

4 eggs

Lemons, to serve

1. Combine the oil, paprika, 1-1/2 tsp salt, a generous grind of pepper, and 1 cup water.  Place the potatoes in a large skillet and pour this mixture over them. Bring toi a boil, cover, and cook on high until fork tender, 9-15 minutes (I'm at high altitude so this might be faster in your kitchen).

2. Uncover and reduce heat to low. Arrange the potatoes in an even layer, cut side down, and add the onion, bell pepper, and garlic around the potatoes. Cover and cook until the potatoes and golden and vegetables are softened, about 10 minutes.

3. Stir, addmore oil if needed, and make 4 "nests." Crack and egg into each. Season with salt and pepper.

4. Cover and cook until the whites are set and the yolks are runny, 5-6 minutes.

5. Serve with lemon juice and a pinch of salt.

BBQ Turkey Meatball Bowls

 

BBQ Turkey Meatball Bowls (adapted from Budget Bytes)

For meatballs:
1 pound ground turkey

1 large egg

1/4 cup panko

2 T BBQ sauce

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp garlic powder

Several grinds black pepper

For vegetables:

20 oz can pineapple rings

1 small yellow onion

1 bell pepper

1 T oil

Generous pinch of salt

To finish:

1/4 cup BBQ sauce

Cooked rice

Preheat the oven to 400 degrees and line two baking sheets with foil.

Mix all the meatball ingredients together and form into 16 small meatballs. Arrange on one baking sheet.

Pat the pineapple dry. Arrange the pineapple on the other baking sheet. Toss the onion and bell pepper with the oil and salt, and then spread out on the sheet with the pineapple.

Roast 15 minutes, then remove from the oven. Brush the pineapple and meatballs with the 1/4 cup BBQ sauce.  Toss the peppers and onions.

Roast a further 10-15 minutes, then serve everything over rice.

Super-Stuffed Street Corn Quesadillas

 

Super-Stuffed Street Corn Quesadillas (adapted from Ree Drummond)
Serves 2

Mayonnaise
2 large flour tortillas
1 cup grated Monterey Jack cheese
1 cup frozen elote street corn, fully cooked
1/2 cup crumbled cojita cheese
3 T minced fresh cilantro
1/2 tsp chile powder

Toppings of choice: shredded romaine, avocado, tomatoes, salsa, etc.

Spread the mayo on one side of each tortilla.  Stir all the other ingredients together.  Place one tortilla mayo-side-down in a hot skillet. Top with the cheese-corn mixture and spread evenly. Top with the other tortilla and cook until crispy on both sides.

Lemon-Blueberry Muffins

 

Lemon-Blueberry Muffins (adapted from Inspired Taste)
Makes 1 dozen muffins

3/4 cup sugar
Zest of 1 lemon
1-1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/3 cup canola oil
1 egg
1/3 to 1/2 cup milk (see below)
1 tsp vanilla extract
Juice of 1/2 lemon
1 cup blueberries, fresh or frozen
Sanding sugar, to sprinkle on top

1. Preheat oven to 400 degrees and line a standard 12-cup muffin tin with papers.

2. Rub together the sugar and lemon zest in a large bowl. Whisk in the flour, baking powder, and salt.

3. In a large measuring cup, add the oil and egg. Add enough milk to bring the measuring cup to 1 cup.  Add the vanilla and lemon juice and whisk to combine.

4. Fold the wet into the dry ingredients and then fold in the blueberries.

5. Divide batter among the muffin tins and sprinkle with sanding sugar. Bake 15-20 minutes or until a tester comes out clean.

Cheesy Bean Chili in the Instant Pot

Cheesy Bean Chili in the Instant Pot

1 T olive oil

1 large bell pepper, chopped

1/2 large onion, chopped
2 garlic cloves, minced
1-1/2 tsp chili powder
1/2 tsp ground cumin
15 ounce can pinto beans, drained and rinsed
15 ounce can fire roasted diced tomatoes
1 cup chicken broth
1/2 tsp salt
1 cup shredded Cheddar or Mexican blend cheese
2 oz. cream cheese, cubed and softened
1 T lime juice

Lime wedges, tortilla chips, and pickled red onions, to serve

Saute the peppers, onions, and garlic in the Instant pot for a few minutes, until starting to soften.  Add the chili powder and cumin and stir 1 minute. Sitr in the beans, tomatoes, broth, and salt.

Cook on high pressure 10 minutes, then quick release.

Mix in the shredded cheese and cream cheese, and stir until smooth. Stir in lime juice.

Serve with lime wedges, tortilla chips, and pickled red onions (or any toppings you prefer).

BBQ Chicken Dip

BBQ Chicken Dip (adapted from Closet Cooking)

1 T oil

1/2 large onion, minced

1 bell pepper, minced

1 cup shredded cooked chiken

4 ounces cream cheese at room temperature

1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup BBQ sauce, divided

1-1/2 cups cheddar cheese, divided

1. Saute the onion and pepper in oil until softened.  Mix with the chicken, cream cheese, sour cream, mayo, half the BBQ sauce, and half the cheese.

2. Spread into an 8x8 baking dish.  Spread the remaining BBQ sauce on top and sprinkle with the cheese.

3. Bake at 350 degrees for about 30 minutes.

Serve with tortilla chips and/or veggies for dipping.

Shredded Beef Burrito Bowl

Shredded Beef Burrito Bowl (adapted from The Defined Dish)

Cut about 2 pounds skirt, flap, flank, or flat iron steak into 4 pieces. Season with salt and pepper and brown on all sides. Cover with 1 cup of salsa verde and slow cook on low for 6-8 hours. Serve with whatever burrito bowl fixings you like.

 

Greens and Bacon with Polenta

Greens and Bacon with Polenta (adapted from Molly Yeh)

Make a big pot of polenta and stir in softened cream cheese; season with salt and pepper. Top with sauteed Swiss chard, crispy bacon, and soft boiled eggs.

Baked Ricotta with Roasted Vegetables

 Baked Ricotta with Roasted Vegetables (adapted from A Modern Cook's Year)

Drain a container of whole-milk ricotta and place in the middle of a baking sheet. Surround with chopped sweet potatoes, new potatoes, red onion, and chickpeas. Season everything with salt, pepper, lemon zest, and smoked paprika. Drizzle olive oil on top and a splash of broth to the pan.  Roast 55 minutes at 425 degrees.  Squeeze fresh lemon juice over everything.

Baked Gnocchi

 

Baked Gnocchi

Saute a pound of ground beef and drain excess fat. Saute minced bell pepper, onion, and garlic. Add a 28-oz. can of crushed tomatoes, Italian seasoning, and salt and pepper.  Simmer everything together for 15-20 minutes, adding more water as needed. Stir in a pound of gnocchi (no need to pre-cook). Transfer everything to a 9x13 pan. Sprinkle with whole-milk shredded mozzarella and grated Parmesan.  Bake 30 minutes at 425 degrees. Let sit 10 minutes before serving.

Giant Bakery Style Chocolate Chip Cookies

 

Giant Bakery Style Chocolate Chip Cookies (adapted from I Am a Food Blog)

1-1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 stick melted butter

3/4 cup brown sugar

1/4 cup white sugar

1 egg

1 tsp vanilla

1-1/2 cups chocolate chips

Whisk wet and dry separately and then combine. Stir in chocolate chips. Split into 4 portions and arrange on 2 parchment-lined baking sheets. Bake 8 minutes at 350 degrees. Tap on counter to deflate. Bake another 5-8 minutes, until golden brown.

Brown Butter Summer Squash Saute

Brown Butter Summer Squash Saute

Brown butter in a skillet. Add sliced summer squash and saute until starting to brown. Add minced garlic and season with salt and pepper, and cook until nicely browned. Add minced fresh mint at the last minute. Sprinkle with crumbled goat cheese and toasted almonds before serving.

Parmesan-Crusted Summer Squash

Parmesan-Crusted Summer Squash

Mix olive oil, salt, minced garlic, and Italian herb blend.  Toss with sliced summer squash and arrange in a sinle layer on a baking sheet.

Toss together some panko and grated Parmesan in the same bowl and sprinkle over the squash rounds.

Bake 20-30 minutes at 375 degrees.

Summer Squash Toasts

 

Summer Squash Toasts

Marinate shaved summer squash and shaved cucumbers in lemon juice, olive oil, and salt and pepper.  Stir in chopped pecans or hazelnuts.

Smash 4 oz. goat cheese with zest of  1 lemon, and 2 tsp olive oil. Stir in 1/2 cup sour cream and season with salt and pepper.  

Spread the goat cheese mixture onto toasted bread and top with the squash mixture.

Thanksgiving-Style Meatloaf

 

Thanksgiving-Style Meatloaf (adapted from Katie Lee)

1 1/2 cups ketchup

1 cup canned whole cranberry sauce 

2 tablespoons olive oil 

1 yellow onion, finely diced 

2 stalks celery, finely diced 

3 cloves garlic, minced 

2 pounds ground turkey 

1 1/2 cups stuffing mix 

2 large eggs, lightly beaten 

Kosher salt and freshly ground black pepper

1. Preheat the oven to 375 degrees and line a baking sheet with parchment.

2. Simmer the ketchup and cranberry sauce together on the stove for a few minutes.

3. Saute the onion and celery in 1 T olive oil until softened. Add the garlic and saute another minute.

4. Combine the turkey, stuffing mix, and eggs in a bowl. Mix in 1 tsp salt 1/2 tsp pepper, 1 cup of the ketchup mixture, and the onion-celery mixture.

5. Shape into a loaf and brush with the rest of the ketchup mixture. Cook 1 hour and 15 minutes. Rest 5 minutes before slicing.

If you like, add a pan of sliced sweet potatoes after the meatloaf has been roasting for 30 minutes.  

Johnny Cakes

 

Johnny Cakes (adapted from Every Day is Saturday)

1 cup cornmeal

1 cup flour

1 T sugar

1 tsp baking soda

Pinch salt

1 egg

1-1/3 cups buttermilk

4 T melted butter

Whisk together the wet and dry separately, then combine. Let sit a few minutes, then cook on a hot griddle. Top with favorite toppings. Blueberries in the batter + honey yogurt and maple syrup are a simple option. Sliced rhubarb simmered in maple syrup for a few minutes is also delicious!

Pumpkin Bread with Cranberries and Pecans

 

Pumpkin Bread with Cranberries and Pecans (adapted from Molly Yeh)

1 stick unsalted butter

1 cup pureed pumpkin

1 cup brown sugar

1/4 cup maple syrup

1 tsp vanilla

2 eggs

1 cup whole wheat flour

1 cup white flour

2 tsp baking powder

1 tsp cinnamon

3/4 tsp kosher salt

1/2 tsp cardamom

1/tsp tasp baking soda

1/4 tsp allspice

1/2 cup cranberries, chopped

2 T sanding sugar

A handful of pecans

1. Preheat oven to 350 degrees. Spray and line a loaf pan with parchment.

2. Brown the butter and let cool.

3. Whisk together in one bowl the brown butter, pumpkin, brown sugar, maple syurp, vanilla and eggs. Whisk in another bowl the flours, baking powder, baking soda, spices, and salt. Combine and gently mix together. Fold in the cranberries.

4. Scrape into loaf pan. Top with sanding sugar and pecans.

5. Bake 50-55 minutes until a tester comes out clean.

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas (recipe from How Sweet Eats)

Marinade:

1/3 cup olive oil

1/4 cup lime juice

2 T lime juice

1 T honey

1 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp pepper

2 minced garlic cloves

Fillings:

2 bell peppers cut into strips,

1 onion, cut into strips

1 pound chicken breasts or thighs, cut into bite-sized pieces

To Serve:

Tortillas, cotija cheese, guacamole, salsa, sour cream, cilantro, lime juice, and anything else you like

1. Preheat oven to 425 degrees and line two baking sheets with foil or parchment.

2. Whisk together the marinade. Add half to the peppers and onions and the other half for the chicken.

3. Spread the pepper and onion mixture out on one baking sheet and roast 15-20 minutes, stirring a couple of times.

4. Spread the chicken on another baking sheet and cook everything an additional 15 minutes.

5. Assemble!

Martha Stewart Maple Granola

Martha Stewart Maple Granola

1-1/2 cups rolled oats

1/2 cup unsweetened coconut chips

1/2 cup chopped pecans or hazelnuts

1/4 cup maple syrup

1/4 cup olive oil or coconut oil

1/4 cup brown sugar

2 T sesame seeds

1 T chia seeds

1/2 tsp kosher salt

1/4 cup golden raisins

Mix everything except the raisins and spread on a rimmed baking sheet lined with parchment. Bake 30-40 minutes at 300 degrees, stirring every 10 minutes. Add the raisins on top and let cool.

Red Curry Squash Soup

Red Curry Squash Soup

Saute onions or shallots in coconut oil. Add minced or grated garlic, ginger, and lemongrass and a big scoop of red curry paste. When everything is aromatic, add cubed butternut squash, coconut milk, and chicken or vegetable broth. Simmer until soft, puree, and finish with lime juice.  Serve with bread, naan, etc.

 

Chocolate-Cherry Scones

Chocolate-Cherry Scones (adapted from The Kitchen)

2 cups all-purpose flour

1/3 cup sugar

1 tsp kosher salt 

1 tsp baking powder 

1/4 tsp baking soda 

1/2 cup sour cream 

1 large egg 

1 stick cold butter, cut into small cubes

2 cups mix-ins (such as: dried cherries, milk chocolate chips, golden raisins, and chopped pecans)

Milk and sanding sugar

1. Preheat oven to 400 degrees and line two baking sheets with parchment.

2. Whisk together the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk together the sour cream and egg.

3. Cut the butter into the flour. 

4. Stir the mix-ins into the sour cream mixture and then into the flour-butter mixture. Stir everything together gently, then turn out onto a work surface and pat to desired thickness.  Cut into small triangles and arrange on the baking sheets.

5. Brush scones with milk and sprinkle with sanding sugar. Baking time will vary based on size, but start checking around 10 minutes.

 

Easy Chicken Enchilada Soup

 Easy Chicken Enchilada Soup (adapted from Modern Proper)

4 cups chicken broth

1 rotisserie chicken, meat shredded

14 oz. can fire roasted diced tomatoes

10 oz. bag frozen elote-style corn

19 oz. can mild enchilada sauce

Toppings!

Simmer everything together for 15 minutes. Top with fresh lime juice, sour cream, and toasted tortilla strips (or whatever toppings you prefer).