Roasted Ginger Carrots

Carrots, cut into sticks OR Baby Carrots
Crystallized Ginger OR Ginger in Sugar Syrup
Butter OR Oil
Honey OR other liquid sweetener (1 tsp or more)

Preheat your oven to 400F. Toss your carrots with oil and put in a single layer in a roasting pan. If you’re using butter, add the pats to the pan and toss the carrots after the butter has melted. Roast for about seven minutes, then add the crystallized ginger. Roast until the carrots are tender with delicious crispy bits, taking care not to let the ginger burn (stir occasionally). After removing the pan from the oven, add the honey and toss the carrots and ginger to coat.

Sweet and Sour Red Cabbage

Red Cabbage, shredded (1 head)
Onions, sliced or diced (1 large)
Vinegar (1/2 cup)
Sugar (1/2 cup)
Water (1 cup)
Salt (2 tsp)
Cloves, ground (1/4 tsp or more to taste)
Cornstarch (2 tsp)

Add onions to large pot (Dutch oven) with the butter. Cook for a few minutes then add the shredded cabbage. Toss so the onions and cabbage are distributed evenly. Add vinegar, sugar, water, salt and cloves. Simmer for an hour or more on low heat until the cabbage is very tender. Add the cornstarch to some cold water and then add the mixture to the juices to thicken slightly.

Scalloped Cauliflower

Cauliflower, chopped and steamed (1 head)

White Sauce
Butter (4 tbsps)
Flour (4 tbsps)
Milk (2 cups)
Nutmeg (1/4 tsp)
Dijon Mustard (1 tbsp)

Bread or Cracker Crumbs (1/2 cup)
Cheeses, such as cheddar, parmesan, gouda, havarti (1/2 cup to 1 cup, depending on your desired cheeziness level)
Paprika
Cayenne Pepper

Preheat oven to 350F and steam the cauliflower. While the cauliflower is steaming, prepare the white sauce. Melt the butter in a pan and whisk in the flour until blended and smooth. Remove the pan from heat and slowly whisk in the milk. Return the pan to the heat and bring to a simmer, whisking constantly, until the sauce has thickened. Add nutmeg, mustard, and 1/4 cup or more crumbs.

Drain the cauliflower and place in casserole dish. Spoon over white sauce. Top with cheese, crumbs, paprika and cayenne. Bake until bubbly and browned on top–about 25 minutes.

Moroccan Carrot Salad

Carrots (pre-grated bought OR 6 medium OR 1 lb bag baby carrots)
Garlic (powder to taste OR 1 pressed clove)
Cumin
Honey
Salt
Turmeric
Cinnamon
Cayenne Pepper
Lemon Juice OR Orange Juice
Orange Segments OR Mango Pieces
Olive Oil
Greek Yogurt (optional)

If you have bought pre-grated carrots, cook them. I just zap them in the microwave, but they could also be boiled. If you have a good food processor with a grater attachment, if you have whole carrots, also cook them first and then grate them. I use baby carrots by chopping them in the blender and then zapping them in the microwave. The appearance isn’t as nice, but it’s quick and easy.

Add remaining ingredients and stir. If you like a creamy salad like I do, add a dollop of Greek yogurt. For best flavor, let marinate overnight.

Slow Cooked Cherry Barbeque Brisket

Beef Brisket (1.5-2 lbs)
Onion (1 medium, chopped)
Butter (2 tbsps)
Garlic (1 head, minced)
Cherries (2 cups, pitted and chopped)
Ketchup (1 cup)
Brown Sugar (2/3 cup)
Balsamic Vinegar (1/4 cup)
Worcestershire Sauce (1 tbsp)
Mustard (2 tsps, ground or prepared)
Pepper (to taste)

Combine all ingredients in slow cooker. Cook for at least 10 hours until meat is completely falling apart. Delicious. Super easy too, once you’ve got all those cherries pitted.
Salt (to taste)

Our Wedding Butternut Sage Lasagna

FILLING (11×15 pan):
Onions (2 large)
Garlic (8 cloves)
Butternut Squash (1 large, peeled and cut into ¾ in. cubes)
Mushrooms (sliced)
Sage (large bunch, chopped fine)
Nutmeg (1 tsp or more)
Pepper (to taste)
Salt (to taste)
Parsley (Optional)
Chili flakes (Optional)
Lasagna noodles (oven-ready)
Parmesan/Hard Cheese (2 cups grated)
Mozzarella/Cheddar/Soft Cheese (4 cups grated)

SAUCE:
Butter (½ cup)
Flour (1/3 cup)
Milk (5 cups)
Chili Powder (Optional)
Nutmeg (to taste)
Salt (to taste)

FILLING: First caramelize the onions in butter or olive oil, then add the mushrooms and cook until tender. Add salt, pepper, parsley, sage, nutmeg, chili flakes, garlic cloves and squash. Sauté until squash is tender and edible.

SAUCE: Melt butter in a saucepan, then add flour and whisk until a wet paste forms and cook over low heat for 2 minutes. Add milk and whisk; simmer for 15-20 minutes, stirring occasionally. Add pepper, chili powder and nutmeg. If the sauce hasn’t thickened enough, add a tablespoon or two of flour and make a paste of it with a small amount of cold milk, working out all lumps, and gradually add a little more milk to dissolve it and then add it to the sauce. Take care not to burn the milk. Sauce will thicken as it cools.

ASSEMBLY: Lay down a base layer of sauce into your lasagna dish. Then stack up the layers as follows: noodles +filling + cheese+ sauce + noodles + filling + cheese+ sauce+ noodles, etc. Cover the top layer with your final sheet of noodles, and add a generous helping of sauce and cheese to the top. Garnish with paprika. Bake at 400 F for 30-45 minutes, until the noodles are cooked and the top is browned.

Honey Mustard Chicken

This is an untried recipe I’ve come up with… final version to come when I make it.

Chicken (chopped)
Sauce
Evaporated Milk (1 can)
Flour (1 1/2 tbsps)
Butter (1 1/2 tbsps)
Salt (1 tsp)
Swiss Cheese
Honey
Mustard (Brown Spicy, or any)
Garlic Powder
Onion Powder
Chicken Broth (?)
Cornstarch (?)
Marmite/Yeast Extract

Slow Cooker Curry

This is a mild curry on the sweet side, kind of a combination korma/butter chicken. This is a very flexible recipe–and very easy if you have the ingredients. No marinating necessary, because it cooks so long. I haven’t included amounts because I usually add to taste, depending on how much I’m making.

Chicken (chopped)
Onion (1 medium, chopped)
Tomato Paste OR Diced Canned Tomatoes
Greek Yogurt OR Cream OR Coconut Milk
Lemon Juice OR Lime Juice
Honey
Cashews (optional)
Green Onions (optional)
Butter
Spices to Taste: Pick and choose!
Curry Powder
Chili Powder or Paste
Ginger Powder or Fresh Grated
Garlic (1 head, chopped)
Turmeric
Paprika
Cloves, ground (1/8 tsp)
Cinnamon
Cumin
Cardamom

Add butter and chopped onions to slow cooker first. Then add chopped chicken, lemon juice, tomato paste, garlic, honey, green onions and cashews (if using). Add spices to taste. When mixture is completely cooked, add yogurt, cream or coconut milk–do not add it earlier or it will curdle slightly (but even if it does, it’s still delicious!).

Sweet Chili Tofu

Tofu (Pressed–or your preferred variety) OR Chicken Pieces
Sweet Chili Sauce
Thai Red Curry Paste
Lemongrass paste
Oil

Fry tofu in oil until browned. Mix the sweet chili sauce with the red curry and lemongrass pastes. Combine with tofu. Yummy yummy!

Shepherd’s Pie

Ground Beef AND/OR Lamb (1.5-2 lbs)
Onion (1 medium, minced)
Carrots (2 medium, minced in food processor)
Garlic (4 large cloves, minced or pressed)
Ketchup (2 tbsps)
Flour (1/4 cup)
Worcestershire Sauce (2 tsps)
Frozen Peas (1/2 cup or more)
Canned Corn (1 can) OR Frozen Corn
Russet Potatoes (4 medium, cubed)
Heavy Cream (1/2 cup)
Cheddar Cheese (shredded)
Butter (2 tbsps)
Green Onions
Chives
Paprika
Parsley
Thyme
Rosemary
Salt
Pepper

Brown the ground beef in a skillet, breaking up the meat, until the meat is cooked. Set the meat aside. Keep some of the fat in the pan.

Meanwhile, get the water boiling for the potatoes. Add salt to the water. Bring to a boil then simmer until the potatoes are tender.

Saute the onions, carrots, and salt in the rendered fat until soft. Add in the garlic, ketchup, and flour. Stir in the Worcestershire sauce, your choice of herbs, and green onions and cook until the mixture has thickened and the flour has absorbed, about 2 minutes. Turn of the heat and add the frozen peas and season with salt and pepper. Pat the meat in a layer of a casserole or baking dish. If you like a thick layer of meat, use a casserole; if you like a thinner layer, use a baking dish or roasting pan.

Now you need to mash the potatoes. Drain them and mash them, with or without skins–your preference. I used a potato ricer, because that produces the best result. Stir in butter, cream, salt, pepper, and chives until the potatoes are the desired consistency.

Over the layer of meat in the dish, add a layer of corn one kernel thick. Then carefully dollop mashed potatoes onto the dish and spread with a spatula. Sprinkle top with cheddar and paprika.

Bake at 450 until the edges are bubbling and browning for about 30 minutes.