365 recipes

I like this flavor better than other ones I have tried. Inspired by a European recipe, the amounts are rounded or "translated" as in 125 grams of butter is half way between  4/8 and 5/8 c, so adjust as needed to your personal preference.  And in kind, it is not a sweet gingerbread.  You can rely on your decor for sweetness, as desired.  Or just sprinkle them with sugar before you bake them. Mix the dry ingredients: 2 c buckwheat flour  2 t ground ginger 1 t baking powder 1 t cinnamon 1/2 t baking soda 1 pinch salt In separate bowl, mix the wet ingredients: 1 egg almost 5/8 c butter, softened/room temperature 1/2 c brown sugar 1/8c molasses 1/8 c maple syrup (this is the American part) Combine the wet & dry ingredients, mix well and then chill at least an hour. After chilling the dough, roll out to desired thickness - as long as all pieces are the same thickness - cut into desired shapes and bake. Set oven for 325 degrees, I took mine out after 10 min

If we have BBQ (Carolina or otherwise) sandwiches for a quick dinner or lunch, (I saw cans of it at Costco recently), I have to add some fresh and crunch to it to enjoy it these days.  So, now I make this slaw up quickly. It does taste best if chilled for an hour but it is not necessary. Adjust amounts for use but here is the basic ratio: 1 c cabbage, red or green or combo, shredded 1/2 c carrot, thinly sliced (cheese slicer) or shredded 1/8 c onion, chopped (opt) 4T Dijon mustard 1-2 T olive oil mayo 1 T cider vinegar 1 T lemon juice pinch celery seed pinch sugar salt & pepper Combine well and freshen up that BBQ sandwich.

Quick versatile dinner for the fall: Put whatever combination and as much or as little as you would like into the little pumpkin. Buy as many of those plump round sugar pumpkins as people you are serving. This recipe is for one . Make a lid around the stem of the pumpkin with a 45 degree angle so the lid will not cave in (like for a jack-o-lantern) Remove strings and seeds. Now add inside as much as you can actually fit: a bread slice cut into cubes or 1/4 c bread crumbs 1/4c cream or milk 1/4-1/2c shredded or cubed cheese like parmesan or gruyere 1 egg, beaten 1/4 c cooked italian sausage, hamburger, ham cut into strips (OPTIONAL) Sprinkle with some herbs on top: Parsley and sage, or italian seasoning, or nutmeg & cinnamon salt and pepper Replace the little lid and place whole pumpkin on a cookie sheet. Bake in oven 350 degrees for 30-45 minutes , until pumpkin is softened and starts to droop.  Be careful removing it as it may slip or cave in easily. Grab a

Seriously Good Oatmeal - not soggy, but chewy and full of whatever you love or are in the mood for that morning. You can make ahead and store it in the fridge. Put it in the oven while you get ready in the morning. It is a win-win, lasts you until lunch. In an oven proof baking dish, 9 x 13 or so, stir together: 2 c oats, rolled, quick or instant 1 t baking powder  1 t salt In a small mixing bowl, combine: 2 c almond milk, milk, cream, water or combination  3 T coconut oil or  melted unsalted butter  Pour liquid over oatmeal and mix well. Now choose your flavors, whatever combination appeals or ingredients you have, add on top of oatmeal Combine all lightly: 1-2 eggs, (mix well into milk mix if using) 1 c fresh or frozen fruit:  blueberries, peaches, apples, etc. 1-2 bananas, sliced 1/2 c shredded unsweetened coconut 1/2-1 c sliced or chopped nuts:  almonds, pecans, hazelnuts, walnuts, etc. 1/4-1/2 c unsweetened chocolate, toffee, chips or chunks   (dark is best)

Ok, not really, but the rub does have cocoa in it. I thought I found the original recipe on a Scandinavian site but I cannot seem to find it again. It appears many cultures have a cocoa rub for fish.  This is my version. Sprinkle the spices on white fish fillets and rub it in. Then put it in a 425 oven for about 10-15 minutes-depending on the thickness of your fish. As soon as it flakes with a fork, remove and serve immediately. We ate it with baked butternut squash, rubbed with cinnamon, brown sugar and stuffed with cranberries. And some fresh bread. On your silpat/cookie sheet, sprinkle the following spices on both sides of the fish then rub it all in.  I am generous with the cocoa powder and then I add in decreasing amounts as the list goes down. Unsweetened cocoa powder allspice cumin paprika dry mustard salt pepper brown sugar opt. cayenne pepper or chili powder (you will know you used enough when you cannot see any white after you rub it in) It is almost fo

This quick Thai dish is inspired by San Bei Gi A great way to use up orphaned vegetables and leftover chicken. Dust 2-3 c cooked, chopped chicken with 1 T cornstarch, let sit. Sauté very thinly sliced veggies in sesame oil, (you decide) such as: yellow bell pepper, onion, shredded cabbage, little mushrooms, carrots, green beans etc. until glistening, do not overcook. In saucepan over medium heat,  mix 1/3 c rice wine 1/3 c soy sauce 1/3 c sesame oil 3 T sugar 2-3 t crushed garlic 2-3 t crushed ginger mix well and heat until it starts to bubble. Then add in the cornstarch dusted chicken , combine well and allow sauce to thicken, just couple minutes Now add the veggies and combine well. Remove from heat, Sprinkle with a generous handful of Basil, shredded and serve over cooked  brown rice. (If you want to serve over glass noodles, you probably need to double the sauce as the noodles will soak it up)

These ingredients might be hard to find but worth it for a change of flavors. This makes enough for four servings: Make the Relish (based on Ajvar but missing the eggplant & addition of cabbage) 1 roasted red pepper, cut into strips (find these in a jar or roast one over your gas stovetop until blackened and juicy-remove blackened peel) handful of shredded cabbage 1/2 T white wine vinegar 1 clove garlic , minced 1/4 t paprika or hot smoked paprika optional:  pinch of cayenne pepper Set aside.  (can be made ahead) Place 4 smooth German sausages  such as Bockwurst in a tall, heat-proof container with lid Pour boiling water, enough to cover the sausages, into the container. Add 1 bay leaf Cover and let sit for at least ten minutes. (You can take in a thermos for lunch or on a hike-pack it all up separately and assemble later) Assemble by placing the hot sausage with the homemade  Ajvar relish and sweet pickle relish on top of a piece of Lefse and roll it to ea

Fajitas don't take long - sauté the veggies, add the flavor and throw them in a tortilla with some cheese & crema. In a hot skillet or wok on med-hi heat, add vegetable or olive oil, (about a tablespoon) red bell pepper , sliced thin/julienned onion, sliced thin/julienned (add other vegetables you have, if desired) Two-three minutes later, add zucchini, sliced thin/julienned 1/2 - 1 c frozen corn , (thawed if time) 1 teaspoon garlic , minced Stir well then as soon as the zucchini softens, (couple of minutes) add 1/2-1 c cooked chicken or shrimp 1 t salt 1 t paprika 1 t sugar 1/2 veg or chk bouillon cube *1/2 t onion powder ( if you skipped the onions above ) 1/4 t cumin Now taste it and decide how much heat you want: add anywhere from 1/4t to 1 t green chile powder ( my favorite) 1/4 t to 1 t chipotle powder OR red chile powder, chile flakes, etc. Stir well. If you would like your sauce thickened, add a couple of teaspoo

Moo Shu Chicken is loosely "chinese" just consider it a fast, easy Asian dish and no questions asked.  I served it with a side of Miso and fresh fruit. Combine in HOT wok/saute pan: 1 T or so Sesame oil 1/2 lb cabbage, shredded 4-6 carrots, shredded 1/2 c enoki mushrooms (opt) 1/2 small onion or a shallot , etc.* handful of any other veg like snap peas, edamame, etc. 1 T garlic, minced or crushed 1 T ginger, minced or crushed 1/2 lb chicken, cooked and cubed/shredded (or pork or tofu or....) Stir and heat through When cabbage is softened, add sauce Sauce: 1/2 c chicken or veg broth 3 T hoisin sauce 3 T soy sauce 3 t arrowroot powder or cornstarch (for thickening) Stir it well before pouring into hot mixture in pan Cook a couple minutes until well mixed, thickened and heated through *I omitted the onion and sprinkled on fresh chives from the garden Serve on brown rice.

B doesn't really enjoy stir-frys so for me it is a major coup that she will eat this one.  Each time I make it, I hear the same words before we eat and this last time, she came to me later and said, "you know, it really wasn't bad, in fact it was good."  Ah, I will take that, ahem, complement! Sometimes its nice to have a bottle or two of sauce to make a quick stir fry to use up the veg in the fridge that you don't want to waste, especially when you realize you (or those eating with you) haven't had many veggies recently... I find gyoza sauce too plain and hoisin sauce too sweet so I used both and loved the flavor. No measuring here, just add some of everything, stir it around and taste it.  Add some more hoisin if too salty, add more soy if too sweet or add another touch of Worcestershire if too bland.  Start with small amounts as you know you can never go back.... About a handful of anything or even less will work.  You will be able to see if everythi

A whole grain cookie?  Yep!  B & E and friends were quite skeptical but I had just made them pizza so they were willing to obliige me and try them.  ... And they asked for another immediately. Not very sweet in that understated European way, but the dusting of granulated sugar on top takes it to the cookie world. Today B said, "oh i need some whole grains in my lunch" and grabbed a couple more. The dough needs to chill in the refrigerator before rolling so allow time for that. Don't let the rolling part = loads of time, it was a really quick cookie to make. Swedish Rye Cookies Combine 1 c rye flour 1 c pastry flour * 1/2 tsp salt In a separate bowl, cream together: 1/2 c cream cheese, room temperature 1/2 c unsalted butter, room temperature then add in  1/2 c granulated/cane sugar Combine dry and wet gently, do not over mix, until it forms a ball Flatten the ball and wrap in plastic wrap to chill. Roll dough out on floured surface and cut int

I dislike when I am hungry by 10 AM so this is a smoothie worth sharing. Blend together 1 c soy, almond or dairy milk 1 frozen banana 1/4 c plain Greek yogurt 1 T nut butter 1/2 T agave, maple syrup or honey 1/2 T flax, chia or whatever extra addition you are in the mood for. Throw some crunchy granola on top just before eating Make this in the morning or the night before (if so, then thaw at 1/2 power in the microwave before attempting to eat it quickly)

On a cookie sheet, toast* 1/2 c large nut pieces (I recommend hazel nuts but any nut will do) at 350 degrees for 8 minutes in an oven, chop & set aside *(or since you might be making this because its hot outside...toast in a skillet stovetop.  Just watch closer, they burn fast.) Heat together in small dish 1/4 c fresh lemon juice  2-3 torn mint leaves One minute in the microwave and rest for 10 minutes Whisk together in small bowl 1/3 c olive oil 2 T red wine vinegar 1/2 t sugar or other sweetener salt & pepper mint infused lemon juice from above, after discarding mint leaves Toss together in a large bowl 1 lb chicken, cooked & cubed 1 2 lb cantaloupe, peeled and cubed 1/2 lb feta cheese crumbles, or parmesan or... Pour dressing and nuts atop the chicken mixture, combine well Serve atop baby spinach or other greens

Found another way I can eat (tolerate) brussel sprouts!  I saw this on The Chew when Ina Garten "visited".  The original recipe called for Kale leaves but you can use any dark green leaf in this slaw. Toss together: 1/2 lb dark green leafy ...baby spinach, kale, mixed greens, or even romaine, sliced or torn as needed 6 oz brussel sprouts , trimmed, cored & sliced 1/2 small radicchio or red cabbage , cored & sliced Whisk together 1/2 c olive oil 1/4 lemon juice salt & pepper Pour desired amount over the greens Shave parmesan over the top of the greens add a sprinkling of dried raisins or cranberries Toss a bit and serve.

Quick, fresh and satisfying Mix together 2 c cooked chicken, chopped 1 apple, chopped 1 handful of cashews a sprinkle of chives, chopped Make the sauce: 2/3 c plain yogurt or mayo 2 T whole grain mustard 2 t soy sauce 2 t apple cider vinegar 1 T agave 2 t celery seeds Combine both mixtures together and serve on lettuce cups, baby greens, with crackers or on croissants.

She got a magic bullet for Christmas just for recipes like this! 1 cup chickpeas, cooked (1/2 can) 1/4 roasted red pepper 2 Tb capers 1 t thyme 1 t rosemary 1/2 t dill 2 tsp wholegrain mustard 2 tsp yumm sauce (opt) 2 tsp olive oil 3 pieces of quartered artichoke hearts "ish"  meaning the amounts are approximate Blend them up with your bullet, stick or whatever you have available Serve with whole grain crackers and fresh fruit

The aromas are terrific! Saute in olive oil in a dutch oven: 1 med onion, chopped 2 carrot, chopped 2 parsnip, chopped 1 celery stalk, chopped until golden and glistening Season with: 1 T garlic, minced 1 T ginger, minced 1 1/2 T sweet paprika 2 t cumin 1 T ground coriander 1 cinnamon stick broken in two stir to combine, then add: 2 sweet potatoes, peeled and cut into small chunks or any squash 2 potatoes, peeled and cut into small chunks 1 roasted bell pepper (or a small jar, drained) 2 c cooked chickpeas, navy beans or cannellini beans (about 1-15oz can) 8 c vegetable or chicken stock Bring to a boil and then Reduce heat to low and simmer about 20 minutes Turn off heat and add: 2 pinches of saffron soaked in a 1/4 c hot water 2 T mint leaves, chopped or torn Let rest with lid on about ten minutes then Serve with: 1/2 c cilantro, chopped or torn dollop of plain greek yogurt sprinkled atop adapted from a recipe on Forksoverknives

This combination of flavors was delicious!  You can use risotto or another grain like spelt or even a combination of grains from the bulk section of the market.  Unfortunately, it is not a quick recipe but its worth the time on a weekend. Just when risottos were all tasting about the same, this came along Steam: Butternut squash, peeled, seeded and cut into 1" chunks until tender.  Then transfer to a bowl and combine it with: 8 sage leaves, torn 1 Tb garlic, smashed or minced 3-4 Tbs olive oil. Keep warm Meanwhile, heat 2 1/2 c vegetable or chicken stock In a dutch oven or heavy pot over med-hi heat, add: 1 Tb butter 4 shallots, 1/2 onion, chopped or 2 leeks, thinly sliced Sauté until they start to look golden, then add your grains or risotto: 1 1/4 c risotto  Stir until they are all shiny Pour on 2/3 c dry white wine (cooking wine is salty so if you use that, taste before salting later) Stir and then begin adding 1/2 c at a time the hot stock Continue to s