- 15 oz can of black beans (or equivalent amount of cooked dried black beans)
- Tbsp olive oil
- 1 Small onion, chopped
- 2 Cloves of garlic, smashed and minced
- 1/2 Green pepper, chopped
- 1/2 Tsp of cumin powder
- 1/4 Tsp cayenne
- Long grain rice
- Put a tbsp of oil in small sauce pan and add onions, garlic, and green pepper. Sautee until soft
- Add spices and stir
- Drain and rinse beans and add to saucepan with a little water to keep beans from sticking to the pan. Cook until just hot stirring so beans don’t stick
- Season with salt to taste
- Cook rice until just past al dente stage and drain
- Serve beans over rice and season with Tabasco Sauce to taste
- To cook dried black beans, dump them into a pot and cover with plenty of water. Bring to a boil and simmer for approximately an hour and a half or until done. There is no need to pre-soak black beans.
- Baby potatoes
- Garlic cloves, unpeeled
- Chopped rosemary1 tbsp chopped flat leaf parsley
- Salt and black pepper
- Grated Parmesan cheese (optional)
- Preheat the oven to 350. Place the potatoes, rosemary, and unpeeled garlic in a saucepan of lightly salted boiling water, add the garlic cloves and cook for 18–20 minutes until softened.
- Drain and place the potatoes in an ovenproof dish setting garlic aside. Gently crush the potatoes and set aside.
- Squeeze the garlic out of its skin and mash gently with a fork.
- Melt the butter in a saucepan and add the mashed garlic and the chopped parsley. Season with salt and pepper.
- Pour the garlic-and-herb butter over potatoes.
- Pop into the oven for 10–15 minutes until potatoes are slightly crisp on top.
- Sprinkle with some grated cheese before serving
- Pork ribs
- White vinegar
- Light brown sugar
- Garlic powder
- Mustard powder
- Barbecue Sauce (Jack Daniels, Sweet Baby Ray’s or equivalent)
- Cut rack of ribs into manageable sized sections
- Place in baking dish bone side up
- Pour in a couple of cups of white vinegar
- Sprinkle liberally with garlic powder and dry mustard
- Sprinkle with a generous handful or more of brown sugar
- Cover with foil and bake at 300 for an hour and a half until the reach desired tenderness
- Transfer baked ribs to hot grill over indirect heat and slather with barbecue sauce
- Grill for about 15-30 minutes being careful not to burn the barbecue sauce
- Cut into serving pieces
- 2 pork tenderloins
- 2 tbsp of vegetable oil
- 1/2 cup maple syrup
- ¼ cup molasses
- 2 tbsp of bourbon
- 1/8 tsp cinnamon
- Pinch cloves
- Pinch cayenne pepper
- ¼ cup cornstarch
- 2 tbsp sugar
- 1 tbsp salt
- 2 tsp black pepper
- ¼ cup of maple syrup
- 1 tbsp whole-grain mustard
- 2 tbsp reserved glaze
- Mix glaze ingredients together in a small bowl
- In separate bowl whisk together dredginh mixture ingredients
- Dredge tenderloins in cornstarch mixture and shake off excess
- Brown tenderloins on all sides in skillet with vegetable oil
- Remove tenderloins to drain on rack on baking sheet
- Pour off excess vegetable oil and add the glaze ingredients to skillet and reduce by half reserving two tablespoons of the glaze for the sauce
- Brush tenderloins with glaze and begin baking in oven preheated to 375. Baste every few minutes with remaining glaze. Tenderloins should be done in about 12 to 20 minutes or when an instant read thermometer registers 135 to 140 degrees
- Let tenderloins rest at least ten minutes
- Make sauce by stirring together ¼ cup of maple syrup, mustard, and reserved tablespoons of glaze
- Cut meat into ¼ inch pieces and serve with sauce
- 1 1/2 pounds unpeeled large shrimp
- 6 cups water
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 2 carrots with tops, each cut into 3 pieces
- 2 celery stalks, each cut into 3 pieces
- 1 onion, quartered
- 3 tablespoons butter
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 1 green pepper, chopped
- 2 cloves of garlic, mashed
- 1/2 teaspoon crushed red pepper
- 1 (15-ounce) can whole tomatoes, undrained and chopped
- 1 1/2 cups uncooked long-grain rice
- 1 teaspoon salt
- 3 tablespoons chopped fresh parsley
- To prepare broth, peel shrimp, reserving shells. Set shrimp aside.
- Combine shrimp shells, water, and next 7 ingredients (water through quartered onion) in a large Dutch oven; bring to a boil. Reduce heat to medium; cook until reduced to 3 cups (about 40 minutes). Strain broth through a sieve into a bowl, and discard solids.
- To prepare pilau, melt butter in pan over medium heat. Add chopped onion, celery, green pepper,and garlic and sauté 5 minutes. Stir in red pepper and tomatoes, and cook 5 minutes.
- Stir in broth, rice, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Fluff rice with a fork. Stir in shrimp; cover and cook 3 minutes or until shrimp are done. Sprinkle with parsley.
- 1 2/3 cups of all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp of baking powder
- 3/4 tsp salt
- 1 stick of butter
- 2 eggs
- 1 3/4 cups plus two tbsp of light brown sugar
- 1 tsp vanilla
- 2 cups shredded zucchini
- 1 cup of semi-sweet chocolate chips
- Mix dry ingredients
- Melt butter and mix with light brown sugar and then the eggs
- Add wet ingredients to dry ingredients and mix
- Mix in the zucchini and the chocolate chips
- Spoon into greased loaf pan and bake in a preheated 350 degree oven for 60-65 minutes
- Turn out on a rack and let cool before slicing
For the peanut sauce
- 2-3 tbsp creamy peanut butter
- Juice from one lime
- 2 Tbsp. soy sauce
- 1½ Tbsp. rice vinegar
- 1 to 2 tsp. Asian chili sauce with garlic
- Water to thin to desired consistency
- ¼ tsp. salt
For the shrimp
- 1 lb. medium shrimp, peeled and cleaned
- 1-2 cloves of garlic
- ¼ tsp. salt
- 2 tbsp of peanut oil for stir frying
For the pasta
- 4 cups cooked thick linguine (8 oz. uncooked)
- 1 red bell pepper, cut into thin strips
- ¾ cup chopped cucumber, seeded
- 4 green onions, cut on a diagonal
- 3 Tbsp. chopped roasted peanuts
- 2 tbsp roughly chopped cilantro leaves and lime wedges, for serving
- Prepare the sauce. Combine the first seven ingredients with a whisk in a small bowl. Set aside.
- Cook the pasta according to directions on the package.
- To prepare the shrimp, heat a large nonstick pan over medium-high heat. Toss the shrimp with the ¼ tsp. salt. Add oil to wok,add the shrimp, and stir fry
- Add cooked pasta, shrimp, peanut sauce, red pepper, green onions, and cucumber to wok and stir frying and tossing for a few seconds until warm.
- Turn out into large bowls and serve, sprinkled with the chopped peanuts, extra cilantro sprigs, and a lime wedge.
- Serves: 4
- 6 large apples (2 pounds)
- Round of stale bread for each apple
- 1/3 cup apricot jam
- 1/3 cup light maple syrup
- 3 tablespoons unsalted butter, cut into
- Preheat the oven to 375 degrees.
- Using a corer or a knife, core apples. Be sure to plunge the corer or knife straight down so that it doesn’t miss the core (if this happens, use the corer or knife to remove any remaining seeds).
- With the point of a knife, make an incision in the skin about a third of the way down each apple and cut through the skin 1/8 to 1/4 inch deep all around. As the apple cooks, the flesh expands and the part of the apple above this cut will lift up like a lid. Without this scoring, the apple could burst.
- Arrange the apples on top of the bread rounds in a gratin dish or other baking dish . Coat the apples with the apricot jam and maple syrup and dot with the butter. Bake for 30 minutes.
- Baste the apples with the juice, and cook for another 30 minutes. The apples should be cooked throughout — plump, brown, and soft to the touch. Let cool to lukewarm before serving.
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup plus 2 tablespoons light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife
- 1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon espresso powder or instant coffee (optional)
- 2 cups shredded zucchini (from 1-2 zucchini), gently packed
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 F degrees and grease an 8-1/2 x 4-1/2-inch loaf pan with nonstick cooking spray.
- Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
- Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
- Stir in the shredded zucchini and chocolate chips. (It will still be thick — that’s okay.)
- Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
- 1/2 cup (packed) light brown sugar
- 1/2 cup unseasoned rice vinegar
- 1/3 cup hot chili paste (such as sambal oelek)
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 1/4 cup Sriracha
- 2 teaspoon finely grated peeled ginger
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
- 8 bamboo skewers soaked in water at least 1 hour
- Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.
- Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
- Grill chicken, turning and basting often with reduced marinade, until cooked through.