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.

Creative Apple Crumble

The time it takes to put together this dish is pretty much the time it takes to prepare your apples–and its very easy. It’s also a great way to deal with a bunch of apples you have sitting around!

Apple Filling
Apples, peeled and sliced (6-8; I used a mixture of Galas and Granny Smiths to balance sweet and tart)
Brown Sugar (1/2 cup)
Cinnamon (1 tsp or more)
Nutmeg (dash)

Crumble Topping
Flour (1/2 cup)
Nature Valley Crunchy Granola Bar, Oats and Honey Flavor (1 bar–use 2 if you love oats)
Brown Sugar (1/2 cup)
Butter (1/2 cup for tasty version, 1/4 cup for healthy version)

Preheat the oven to 350F.

Once your apples are peeled and sliced, start assembling your topping. First you need to break down the granola bar. I used a blender, which took about 2 seconds, but a food processor, mortar & pestle, or anything really would work. Combine the result with the flour and brown sugar. Then place the whole chunk of butter (NOT melted) in with your dry ingredients. Use you fingers to break down the chunk and combine little pats with the flour mixture. When you’re finished you will have many little butter/flour lumps, which is just what you want.

You’re almost done. Place the apple slices in an even layer in a baking dish. Pour a mixture of brown sugar, cinnamon, and nutmeg on top. Toss so that the apple slices are evenly coated. Next, pour the crumble mixture on top of the apples, making sure all apples are covered.

Place in the oven, covered, for 15 minutes. Then uncover and bake again for a further 30 minutes to brown the crumble. Enjoy!

Sprinkle Cake Cookies

These are crazy delicious. If you love funfetti cake, you will love these cookies even more!

Flour (3/4 cup)
Funfetti Cake Mix (1 1/4 cup)
Baking Soda (1/4 tsp)
Butter, softened ((3/4 cup)
Egg (1 large)
Egg Yolk (1 large)
Vanilla (2 tsp)
Sugar (1/2 cup)
Brown sugar (1/2 cup)

Cream together the butter and sugars. Mix in the egg yolk, egg, and vanilla until creamy. Add in the flour, cake mix, and baking soda. Refrigerate for at least an hour.

Preheat oven to 350. Scoop heaping tablespoons of dough onto cookie sheets. Bake for 12-15 minutes, until the edges are golden.

Source: http://www.lovintheoven.com/2011/07/cake-batter-cookies.html

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.

Hollandaise Sauce

Traditional Hollandaise Sauce

Butter (10 tbsps)
Egg Yolks (3 large)
Cold Water (1 1/2 tbsps)
Lemon Juice (1/2 to 2 tsps)
Cayenne Pepper
Salt
Pepper

Melt butter over low heat (or in the microwave) and skim the foam off the top. Whisk the egg yolks and the cold water in a glass bowl. Place the bowl over barely simmering water and continue to whisk until the eggs are thickened, 3 to 5 minutes. Remove the bowl from the heat and continue whisking. Whisking constantly, very slowly add the butter leaving the white milk solids behind. Whisk in the lemon juice slowly, tasting to determine what level of lemoniness you prefer. Add salt, pepper and cayenne to taste. If the sauce is too thick, whisk in drops of warm water.

Yield: 1 cup

Quick Whole-Egg Hollandaise

Eggs (3 large)
Lemon Juice (4-5 tbsps)
Water (3 tbsps)
Butter (6-7 tbsps)
Salt

Whisk the eggs, lemon juice and water in a bowl until thoroughly blended. In a non-stick pan, melt the butter. Slowly add the egg mixture until the sauce has thickened, being careful not to overcook. Salt to taste.

Yield: 1 cup

Taken from Joy of Cooking

Pear, Brie and Carmelized Onion Sandwiches

This is a classic combo and sooooo delicious when done right. This recipe makes about two sandwiches.

Crusty buns, good quality loaf, or panini (not regular sandwich bread)
Onion, Yellow (sliced)
Pear, ripened
Brie (other cheese also works well, as long as it doesn’t overpower the pear flavor, like provolone)
Butter

Get those onions started caramelizing. This process, done right, takes up most of the preparation time for these sandwiches. Add sliced onions to a large pot (shiny metal works best) along with a tablespoon or so of butter. Watch as the butter melts, stir to evenly coat all the onions and the bottom of the pot, then cover and turn to low heat. The onions will gradually glaze the bottom of the pot and begin to brown. Stir, but only infrequently. If the onions look like they’re frying the heat is too high. Turn it down to the minimum heat setting. This process could take as long as one hour, but with one onion, probably only 20 minutes.

Give your bread/buns a preliminary toast in a toaster oven or under the broiler. Then add slices of brie. Slice up the pear into thin slices. Do this right before you’re ready to prepare the sandwiches, otherwise the pear will oxidize and turn brown. Lay down pear slices in an even layer over the brie. Toast until brie is completely melted.

Take the sandwiches out of the oven and add your carmelized onions over the top. Top with another slice of toasted bread and they’re ready for delicious consumption!

Lazy Chex Mix

I love Chex mix, but when I want it, I’m too lazy to go through the whole oven-bake process that the recipe describes on the cereal box. Here’s how I get my fix super fast and easy. I do it all by taste, as you should too, so amounts are very approximate.

Butter, salted (~1 1/2 tbsp)
Brown Sugar (~1 tbsp or less if want it on the less sweet side)
Worcestershire Sauce (~5 drops)
Onion Powder
Garlic Powder
Chex Cereal (enough to fill up a large cereal bowl)

Melt the butter and brown sugar in the microwave until completely dissolved. Stir in the worcestershire, onion powder, and garlic powder. Fill up your bowl with Chex and immediately toss thoroughly to coat each piece evenly. It’s not a perfect replica, but it tastes good and that’s what laziness gets you!

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.