Winter salad

This works best with a mild, sweet vinegar like Raspberry Wine (or balsamic, if you can afford it!)  If you don't have that then add a tiny sprinkle of sugar to the vinegar.  I would also plop two poached eggs on top, so start those first if you're adding them.
In a ridiculously large bowl, put about one tablespoon of vinegar and about one-half tablespoon of Penzey's dried shallots.  Dice several dried tomatoes into 1/4 inch pieces and drop on top (don't stir yet.) Add 1/4 teaspoon each of salt and pepper and a teaspoon of dijon.  Add about 3 tablespoons of oil and stir.  Add salad greens and toss.  Plate.  On top, sprinkle raisins, craisins, roast pepitas and chow mein noodles.  Shave a mild American parmesan on top and enjoy.

Pasta Cheese Soup

Any pasta shape will work, although the original called for macaroni.  This is about enough for two.

2 oz pasta
1 T olive oil
1 small onion, minced
1 small celery stalk, minced
1 medium carrot, minced
2 T flour
2 c broth
3 oz shredded cheddar
2 T Parmesan
1 c milk

Cook pasta, drain and put into bowl.  Put oil and three veggies into pot and saute until soft but not brown.  Add flour and cook a minute or so further.  Add broth and bring to a boil, stirring well.  Remove from heat.  Stir in cheeses until melted.  Add milk and pasta, then serve.

Apple Bacon "Burger"

My son does not care for Boca Burgers, but I think that is beacuse he tries them plain with just katsup, and to me that is just not fair.  I found this hamburger recipe and knew it would be perfect with a Boca because there's just so much going on, flavor-wise.  You'll never notice it isn't ground beef.  If you want it truly vegetarian, you'll have to leave out the bacon.  I also suggest the regular ole Boca - no need for any Southwest flavored "burger" or whatever. As for apple, I love a crisp apple with a tart profile, so Granny Smith or a Jonacrisp would be my choice.

whole grain hamburger bun
1 t Dijon
thin layer of sharp cheddar
1 cooked Boca pattie
2 slices bacon
1 not-thin slice of apple
1 T mayo
heavy sprinkle of Chipotle powder (Penzey's, of course!)

Eat!

Olive Pasta

2 T olive oil
2 chicken breast, diced
2 scallion, chopped
1/2 t basil
1/2 c kalamata olives, chopped
1/2 garlic
2 T Parmesan
10 sun-dried tomato, chopped
1 T minced parsley
4 oz fettuccine, cooked
Heat oil and saute chicken til no pink remains.  Add remaining ingredients, except pasta.  Saute 5 minutes, then toss with pasta and serve.

Potato Soup

This one calls for potato flakes - I have never bothered with them, mostly because I don't like my soup too thick, but it's also a nuisance for just 1 tablespoon.

2 potatoes, cubed
1/3 onion, roughly chopped
1-1/3 c milk
1/3 carrot, grated
1 t butter
1 T potato flakes
1 t parsley
S&P to taste
2 slices cooked bacon, crumbled
grated cheddar cheese
sour cream

Boil potato and onion until tender.  Drain.  Add milk, carrot, butter and flakes.  Bring to a boil, then simmer 2-3 minutes.  Garnish with remaining ingredients.

Loaded Spinach Salad

6 hard-boiled eggs, roughly chopped
3 c baby spinach
1 cooked beet, chopped
1 c carrot, shredded
blue cheese dressing

Make a salad.  This is probably meant for two.  Bacon would be a nice addition.  There were also pecans in the original, that I left out...

Tuscan White Bean Stew

2 t oil
1 garlic
3 slices bread, cubed (use good hearty bread!)
1 T oil
1/2 onion, chopped
1 carrot, chopped
3 garlic
1 t rosemary
3/4 c stock
1/2 can cannellini
S&P to taste

Heat oil and saute garlic briefly.  Add bread and fry til crunchy and golden brown.  Set aside for garnish.  Heat oil and saute onion and carrot 6-7 minutes or until soft.  Add remaining ingredients. Bring to a boil and simmer 3-4 minutes.  Serve with bread as garnish.

Szechuan Braised Meatballs

1/8 lb ground beef
1 t cornstarch
1/4 t 5-spice powder
1/2 c broth
1/2 T cornstarch
2 t oil
1 t oil
1 garlic
1/4 t cayenne
2 T Hoisin sauce
2 c Napa, shredded
1/2 small can water chestnuts, sliced
1 scallion, chopped for garnish

Mix beef, cornstarch and 5-spice powder.  Shape 6 small patties.  Mix broth and cornstarch, set aside.  Heat 2 t oil, fry patties until browned.  Plate.  heat 1 t oil, briefly saute garlic and cayenne.  Add Hoisin, Napa, chestnuts and broth mixture.  Bring to a simmer.  Add patties, then simmer 8-10 minutes.  Top with scallions and serve.

Corn Bacon Chowder

2 strips cooked bacon, roughly chopped
1 T oil
1 small onion, chopped
4 garlic
1/2 t thyme
1/8 t salt
1/8 t pepper
1 T flour
14 oz broth
1/2 c milk
1 c corn (frozen)
1 c hash browns
1 t lemon juice
2 T fresh chives, chopped for garnish

Saute onion in oil 2-3 min until soft.  Add seasonings and saute briefly.  Add flour and cook 1 minute more.  Add broth and milk, heat til simmering, stirring all the while.  Add corn and potatoes, and bring back to simmer.  Simmer GENTLY 4-5 minutes.  Add lemon juice, bacon; stir.  Garnish with chives and serve.

Cherry Burgers

1/2 lb ground beef
1/4 c dried cherries, chopped
1/4 c bread crumbs
1/2 garlic
1/2 T balsamic vinegar
1 t Dijon mustard
1/2 t Worcestershire
1/8 t salt
1/8 t pepper

Mix ingredients, shape burgers, grill, serve.

Orange Beef

My son likes this one also, probably because there is nothing but meat.  I usually serve this with couscous (I don't do rice very well.  It's difficult to make small amounts of rice, IMHO.)

1/2 lb sirloin or round, cut into thin strips
1 T tamari or soy
1/2 T cornstarch
1/4 t pepper
     mix the above together, then set aside to mix the following sauce:
zest of one orange
1" ginger, grated
1/4 c juice from orange
1/2 T tamari
1 t cornstarch
1 T sugar
1 T sherry
1/2 T Hoisin
2 t sesame oil
scallion, sliced for garnish

Saute the beef in a hot pan with oil.  Once most pink is gone, add the sauce and cook until thick and saucy,  Garnish with scallions.

Chicken and Corn Stew

This is a yummy stew/soup.  Hearty and throws together quickly.  If you add some more vegetables, you'll have a good one-dish meal.  (No, corn doesn't count as a vegetable!)

1 T oil
3/4 c chopped onion
1 garlic
2 chicken breast, diced
1/2 T cumin
1/4 t cayenne (or to taste)
1/4 t salt
1-1/2 c broth
5 oz (frozen) corn
1/2 of a 15oz can canellini beans, drained and rinsed
1/4 c sour cream
2 T cilantro, chopped

Heat oil and saute onion til soft and starting to brown.  Add garlic and saute another 30 seconds.  Add chichken and saute til slightly browned.  Add cumin, cayenne, salt, broth and bring to a boil.  Add corn and beans, and return to a boil.  Simmer 2 minutes.  Remove from heat and garnish with sour cream and cilantro.

Alfredo Pasta with Vegetables

The original of this recipe called for tagliatelle, but when I saw the prices for that, I switched to regular ole egg noodles.  This can be made with any vegetables too, I think.  The key is to chop them real small - like 1/4" or less.  I'd also consider what vegetables to cook at what time - blanching carrots cut to 1/4" will take a lot more time than zucchini cut to 1/8".  I'd get the water boiling, then drop in the carrots for 2-3 minutes and then drop the zuchini in for maybe 45 seconds more before draining the whole thing through a seive and dropping it on the pasta and sauce.

2 T butter
1 small onion, chopped fine
1/2 c cream
1/4 c Parmesan cheese, grated
4 oz ham, diced
9 oz cubed, blanched vegetables
9 oz pasta, cooked
S&P
chive, chopped

Melt the butter in a small pot and cook the onions just until tender.  Add the cream and cook until reduced into a creamy sauce consistency.  Add the  ham, cheese, vegetables and pasta and heat while stirring.  Adjust S&P, then garnish with chopped chive.

Posole with Corn Gorditas

This recipe is a little fussy.  I would certainly suggest forgetting the gorditas if you don't want to bother - some chewy bread might be good with the posole, or cornbread.  On the other hand, the gorditas went together quickly, so that's why I have them together here.  You could also substitute meats too, I'm sure, without really changing the soup too much.

      Gorditas:
1/4 c (frozen) corn
1/3 c masa or cornmeal
1 T flour
1/2 t b powder
1/8 t cayenne (or to taste)
1/8 t salt
1/2 T oil
water
     Posole:
1 t oil
1/2 onion, chopped
2 garlic
1-1/2 c stock
1 c water
1-1/2 c canned hominy (drained and rinsed a little)
1/2 T hot sauce (Sriracha) (or to taste)
1/4 lb pork, thinly sliced
2 T cilantro, chopped
1 radish, thinly sliced
2 T red onion, minced
1/4 c lettuce, shredded (Romaine or heartier)

Heat oven to 400-degrees.  Mix the ingredients for the gorditas with just enough water to form a medium-firm dough.  Form six balls and flatten on cookie sheet to 1/4" thick rounds.  Bake 10-12 minutes, until a nice golden brown.  Remove to rack to cool to keep them crisp.  Saute the 1/2 onion with the oil until the onion starts to brown.  Add the garlic and saute one minute more.  Add the stock, water and hominy.  Bring to a boil.  Add the hot sauce and pork.  Bring back to a boil, then simmer for four minutes.  Remove from heat.  Garnish with cilantro, radish, red onion and lettuce, and serve with the gorditas.

Sweet, Sticky, Spicy Chicken

All I can say is - even my son likes this one!  (probably because there are no vegetables or starches, just chicken.)

1/2 T b sugar
1 T honey
2 T tamari (soy sauce)
1 t gingerroot
1 t garlic
1T hot sauce (Sriracha) - to taste
2 chicken breasts
S&P
1/2 T oil

Mix the first 6 ingredients and set aside.  Salt and pepper the breast, and slice into very thin strips.  Heat the frying pan until quite hot, then quickly drizzle in the oil and add the chicken.  Saute briefly until only a little pink remains.  Drop the heat to medium, add the sauce and simmer for 8-10 minutes, stirring, until the sauce has reduced and the chicken is sticky.