365 recipes

 We just ate this on A&A's smoked pork shoulder...  aaah SO delicious! Shred/grate a half a head of large cabbage & 2 large carrots combine with 1/4 white onion, sliced  as thin as possible then combine with 1 Tb dijon mustard, 4 Tb sour cream, 1 ts garlic paste/minced season all with salt and pepper and a splash (or two) of cider vinegar. It will elevate any pulled pork sandwich!  Even paired well with a sweet BBQ sauce.

 Had left over farro and needed to figure out something else to do with it.  I researched and found a lot of salads that use these ingredients. It was like a yumm bowl, unusual but satisfying. I also think it lends itself to many substitutions so feel free! I suspect it might taste even better the following day... I just constructed the salad without measurements so here it goes with approximate amounts:  1-2 c cooked farro handful of pistachios handful of pomegranate arils (or golden raisins )  1/2 c coconut milk generous drizzle of olive oil generous drizzle of lime juice 1 t pure maple syrup 1 T minced ginger 2 t sumac 2 t turmeric 2 t each parsley, mint and cilantro (unless you have these fresh - then about 1 T fresh chopped) Combined it gently. Salt and pepper to taste And serve with a hard boiled egg sliced on top & fresh herbs, if you have them. 

There were perfect pomegranates at the market this fall! So I looked for inspiration and here is what I ended up with.   Combine gently:  1 c roasted/grilled* squash, cubed - butternut, acorn or pumpkin holds up well but zucchini works, just a little more fragile. 1 c cooked farro (I like cooking it in a vegetable broth for a bit more flavor) I also think quinoa, barley or other grains would work too 4 oz chèvre/soft goat cheese, crumbled 1 c arils/pomegranate seeds 2 T olive oil salt and pepper to taste set aside. Make dressing by combining: 2 T lingonberry, apple cider or other fruity vinegar 2 T olive oil 1 t real maple syrup  2 t garlic, minced 1/4 paprika or smoked paprika Pour over squash mix and combine gently Serve on top of baby spinach or greens.   Also works well as a side to fish, turkey, or....  *I roast my squash, drizzled with olive oil, salt & pepper, on a silpat at 425 degrees about 15-20 minutes til tender but still holds its shape .

 Quick, simple and hearty - tastes even better with a crusty sourdough bread. Saute over med-hi heat: 2 Tb olive oil 1/2 onion, chopped When the onion glistens, add 1 Tb minced ginger 1 Tb minced garlic 1/2 lb chicken, cooked, shredded or cubed Stir to combine. Then add: 2 Tb curry powder 1 tsp coriander, ground 1/2 tsp cinnamon, ground 1/4 - 1/2 tsp salt Combine well then add 16 oz pumpkin puree  1/2-1 cup coconut milk. Simmer another 10 minutes or so and serve.  Found the recipe in the costco magazine

From Brigit's time in Guadeloupe. Easy, delicious and filling. Prepare about 1/2 - 1 lb Linguine. Sauce: Sauté 1/2 chopped onion in 1-2 Tb butter when glistening and softened. Add 4-6 oz cubed pancetta or lardons,  when meat is browned, add 1/2 - 1 c of baby peas (thawed, if using frozen) Then add in  8 - 12 oz crème fraîche after cream is melted down, add 1/2 c parmesan cheese, shredded Sprinkle with seasoning salt : [Morton Nature's Seasons seasoning blend] OR to taste. a combination of salt, pepper, garlic, celery seed. When all combined, taste again and when ready, serve over the pasta and Enjoy!

E's roommate Manny's madre's Honduras style tacos, to be specific. Easy and delicious! Not so much of a recipe as a recommendation for seasoning the beef. Fry as many small corn tortillas as you'd like to serve in canola oil about 20-30 seconds on each side. Rest on paper towels. Sauté 1 lb ground beef in frying pan. When almost completely browned, add the following spices, listed in order from most to least, to taste. Chile lime seasoning (he used Olde Thompson brand of chile powder and lime juice) paprika garlic salt salt cumin oregano When seasoned to your taste. Serve with your favorite taco ingredients like: cilantro, tomato, lettuce, crema/sour cream, cheese, salsa, etc.

Don't know why I have never shared this before... SO much better than pre-packaged cocoa mix...and so easy for a group.  For about 8 servings, depending on how rich you like your cocoa- Sift together 2 c powdered sugar* 1 1/2 c dry milk powder 1 c baking cocoa Make your cocoa with a 1:1 ratio of mix to hot water for a group serving of cocoa. For a personal cup use about 1/2 c mix + 1/2 c hot water for a single serving. Stir well. Then add milk or cream or almond milk or coconut creamer or... whatever you like in your cocoa. (you can also increase the dry milk powder (by about 1/2c) if you like it creamy and won't have access to any additions - like when we take it in a thermos while snowshoeing or skiing, etc.)  I found it delicious but a bit too rich with a straight 1:1 ratio, especially if I didn't add milk or something else. So if you don't have anything extra to mix with it... go a bit easy on the mix.  (I tried it with cactus honey powder, an altern

If you get your hands on or make some Leige waffles,  (though I think they would all still taste good on any waffle...) here are the topping combinations from OTW: chévre, avocado, sunny side up egg, dusted with paprika and coriander, olive oil drizzle and fresh basil sunny side egg, bacon and maple syrup with a slice of havarti cheese sliced apple, havarti cheese slice, cinnamon and maple syrup bacon, havarti cheese slice, maple syrup and basil sliced pear, brie cheese, maple syrup, balsamic reduction and caramelized onions nutella, banana slices, powdered sugar, whipped cream and strawberries nutella, whipped cream and strawberries apple and pear slices, banana, whipped cream, sliced strawberries

Caught the tail end of a cooking show and saw they put together butternut squash with a crumb topping. So I got to thinking... and this is what we ended up with... I didn't really measure so these are just estimated amounts, watch and see what looks balanced. And as far as taste goes, feel free to add more herbs and spices if it seems too mellow when you are eating it. Bake a halved butternut squash (sliced lengthwise and remove seeds) in the microwave for about ten minutes each. Peel the squash and cut into inch cubes. Sauté a thinly sliced onion in a 2-3 TBs butter . As soon as the onion starts to glisten, add the butternut cubes and a bit more butter so everything is coated. Add cooked shredded/cubed chicken, a cup or two. Stir altogether. Salt and pepper well. I added about a cup of cooked/pureed pumpkin and 1 tsp pumpkin pie spice. Combine well. When it is all glistening and warmed through, remove from heat and pour into 9x13 baking dish. Make a topping by combini