Butternut squash with bourbon, browned butter, and amaretto

(from http://www.cincinnatinomerati.com/2010/02/roasted-butternut-squash-with-bourbon.html)

• 1 butternut squash
• olive oil
• 2 TBS unsalted butter
• 2 TBS bourbon
• 2 TBS amaretto
• 1/8 tsp nutmeg
• 1/4 tsp vanilla extract
• 1/2 tsp sugar
• 1/2 tsp cinnamon
• salt to taste

Preheat oven to 375 F.  Cut squash in half.  Scrape out seeds and fibrous material.  Place cut side up on a baking sheet, brush cut sides with olive oil, and then bake 45-60 minutes until tender.

Melt butter in a saucepan.  When it has just browned, add bourbon then amaretto.  Add remaining ingredients.  Simmer until it has a syrupy consistency, stirring frequently.

Allow squash to cool somewhat.  Scoop out flesh and stir to achieve a more homogeneous consistency.  Stir in syrup.

Jellied cranberry sauce

(modified from https://blog.etsy.com/en/2012/kitchen-histories-cranberry-sauce-serving-set/)

• 1 bag fresh cranberries (12 oz seems to be a standard size so hopefully that's what I meant)
• 1-2 apples, finely chopped
• 1/2 c. water
• 3/4 c. brown sugar

Put all ingredients except sugar in a saucepan and cook on medium-low until all the cranberries have burst and the sauce is thickening.  Stir in sugar until dissolved and remove from heat.  Add more sugar and/or a splash of lemon juice to taste.

Run the sauce through a food mill twice:  once on the coarsest setting and once on the finest setting.  Refrigerate.

Turkey gravy

1 part turkey drippings (well mixed, not separated)
1 part or slightly less flour
2 parts broth
salt, pepper, and sage

Make a roux from drippings and flour.  Gradually whisk in broth.  Cook until thickened.  Add salt, pepper, and sage to taste.

Yeasted ginger carrot bread

(adapted from http://waywardspark.com/yeasted-carrot-ginger-bread/)

• 1.5 c. tea, cooled to lukewarm
• 2 c. finely chopped or grated carrot (food processor is helpful)
• 1 TBS finely minced ginger (I use a garlic twist to mince it)
• 1/2 c. warm water
• 1 TBS yeast
• 3 TBS honey
• 1 tsp salt
• 1.5 c. rye flour
• 4-4.5 c. white flour

Dissolve yeast in warm water, following package directions.  Stir in all other ingredients except flour.  Gradually stir in flour.  Knead for 10 min.

Let rise until doubled, about 1 hour.

Form into 2 loaves.  Place each in a greased loaf pan.  Let rise until doubled, about 40 min.

Bake at 350 for 40-45 min.

Bay scallops gremolata

(modified from http://www.framedcooks.com/2009/11/bay-scallops-gremolata.html)

Serves 2.

• 1 large potato (preferably red skinned), cut into a small dice
• olive oil
• 1/2 to 1 lb bay scallops
• zest and juice of 1 small lemon
• 2 very large garlic cloves, minced
• 1/4 cup chopped parsley
• salt and pepper

Saute potatoes in olive oil over medium-high heat until cooked through.  Remove from pan.

Add more olive oil to pan over medium heat.  Add scallops and cook, stirring constantly, for 2-3 minutes until almost cooked.

Add lemon zest and garlic and cook for another minute.

Add potatoes and parsley to pan and stir.  Stir in lemon juice.  Season with salt and pepper to taste.

Basil wine gelee

• 3/4 c. sweet white wine
• 1/2 packet unflavored gelatin
• 2 TBS water
• leaves from 3 small sprigs of basil

Blanch basil for 30 seconds in boiling water then plunge into cold water.

Bring wine to a boil.  Boil until volume is reduced to 1/2 c.

Meanwhile, bloom gelatin in 2 TBS water for 5 minutes.

Remove wine from heat.  Add basil.  Puree with a blender.  Strain through a fine sieve to remove basil particles.

Return wine to heat.  Add bloomed gelatin, stirring until it dissolves.  Pour into a dish and refrigerate until set.

Notes:
Gelee will be wine colored, not basil colored, unless you use a lot more basil.  Blanching is probably unimportant with this quantity of basil.

This gelee goes nicely with a sweet, fruity salad.  It has a mild basil flavor.

Calabacitas rellenas

• 2 medium zucchini
• half an onion, chopped
• 1 lb ground beef
• 12 oz bottle enchilada sauce
• 4 oz grated cheese

Preheat oven to 350.  Trim ends of zucchini and slice zucchini in half lengthwise.  Scoop out some of the flesh to make a boat shape.  (Discard flesh or save for another purpose.)  Brush cut side with oil and place cut side down in a 9x13" baking dish.  Bake until zucchini is softened, about 45 minutes.

Saute onion until translucent.  Add beef and cook thoroughly.  Drain fat.  Add enchilada sauce (result will be a bit soupy if you use all of it) and bring to a simmer.  Add any other seasonings if desired.  Turn off heat.

Remove cooked zucchini from baking dish.  Grease or butter the dish.  Return zucchini to dish, cut side up.  Fill boats generously with beef mixture.  Sprinkle cheese on top.

Turn on broiler and put baking dish in oven.  Cook until cheese is melted (about 4 minutes).

Notes:
This makes enough extra beef mixture to fill 1-2 more zucchini.  If you don't want leftovers, maybe halve the beef mixture.

Serving size is about 1 zucchini per person.  Can be served with tortilla chips for scooping up any filling that spills out.

Oatmeal Nutella mug cake

(from http://www.thekitchn.com/recipe-oatmeal-mug-cake-with-nutella-in-the-middle-recipes-from-the-kitchn-201721)

• 3 TBS milk
• 1 TBS olive oil or vegetable oil
• 1 TBS sugar
• 3 TBS flour
• 1.5 TBS rolled oats
• dash of salt
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1 TBS chopped or crushed pecans
• 1 TBS Nutella

In a mug, mix milk, oil, and sugar.  Stir in flour.  Stir in remaining ingredients except Nutella.

Drop Nutella into batter and push down slightly until covered.

Microwave for 30 seconds and then in 15 second intervals until done.  Dump onto a plate.

Note:
General purpose gluten-free flour can be substituted for the regular flour.

Chocolate chip cookie in a mug

(From http://www.number-2-pencil.com/2012/03/06/chocolate-chip-cookie-in-cup/)

• 1 TBS butter
• 1 TBS sugar
• 1 TBS brown sugar
• dash of vanilla extract
• pinch of salt
• 1 egg yolk
• scant 1/4 c. flour
• 2 heaping TBS chocolate chips

Melt butter in a mug in the microwave.  Add sugars, vanilla, and salt and stir.  Stir in yolk.  Stir in flour.  Stir in chocolate chips.  Microwave until done (probably 40-60 seconds).

Rosemary orange pecans

(Modified from http://www.framedcooks.com/2011/01/buttered-rosemary-orange-nuts.html)

• 2 c. pecans
• 1 TBS butter
• 3 TBS sugar
• 2 TBS coarsely chopped fresh rosemary
• 2 TBS orange zest
• (sea) salt to taste

Toast pecans in a medium skillet.  Remove from skillet.

Over medium-high heat, melt butter.  Add all other ingredients.  Stir just until sugar is melted and everything is combined, ~2 minutes.

Dump pecans onto parchment paper to cool.

Berry cobbler

Filling:

• 3 c. berries
• ~2/3 c. sugar
• 1 TBS flour

Put all filling ingredients in a saucepan and bring to a boil.  Remove from heat.

Topping:

• 7/8 c. flour
• 1/4 tsp salt
• 1.5 tsp baking powder
• 1 TBS sugar
• 3 TBS butter
• 3/8 c. milk
• 2 TBS butter
• cinnamon sugar for sprinkling

Preheat oven to 425.  Grease a 8x8" baking dish.

Mix dry ingredients.  Cut in 3 TBS butter until mixture resembles coarse meal.  Stir in milk.

Put berry filling in baking dish.  Drop spoonfuls of topping over it.  Dot top with 2 TBS butter, cut into small pieces.  Sprinkle with cinnamon sugar.

Bake until topping looks cooked and lightly browned, about 30 minutes.  Start checking at 25 minute point.

Bailey's Irish cream fudge

• 3 12 oz. bags semisweet chocolate chips
• 6 TBS butter
• 10 oz. can sweetened condensed milk
• 1/2 c. Bailey's

Line a 9x9" baking dish with foil and grease with butter.

In a large saucepan, heat all ingredients until melted, stirring occasionally.  Pour into prepared dish.

Refrigerate fudge until solid.  Remove from pan and peel off foil.  Cut into 1" squares.

Notes:  It doesn't work very well with amaretto--not strong enough almond flavor.  If I try that again, I should add almond extract too.  It doesn't work very well with Kahlua--not strongly enough flavored either.  I added a scant 1/2 tsp of instant coffee to the Kahlua and could hardly taste it.  If I try again, I'd add more coffee.

Chai latte

• 1 cinnamon stick
• 4 cloves
• 2 white peppercorns
• 12 cardamom pods, cracked
• 2 teabags black tea
• milk
• sugar

Fill small saucepan with water.  Add spices.  Bring to a vigorous boil.  Turn off heat.  After it stops boiling, add teabags and steep for a while.  Remove spices and teabags.

To prepare a cup of chai, heat half a mug of milk and ladle in tea to fill.  Sweeten to taste.

Penne with vodka cream sauce

• EVOO
• 1/4 small onion, finely chopped, and/or 1 shallot, finely chopped
• 1 clove garlic, minced
• pinch crushed red pepper
• 3 TBS vodka
• 14 oz. can chopped or crushed tomatoes
• salt and black pepper to taste
• 1/4-3/8 c. heavy cream
• 1/4 c. grated parmesan
• 10 basil leaves, torn
• 8 oz. penne, cooked according to package directions

Saute onion and garlic until soft.  Add red pepper and saute briefly.  Deglaze pan with vodka.

Add tomato, salt, and black pepper.  Bring to a simmer.  Simmer ~8 min.

Blend with immersion blender if used chopped rather than crushed tomatoes.

Add cream, parmesan, and basil.  Reheat to almost a simmer.

Combine sauce and pasta.

Notes:
Maybe add more garlic.  Consider substituting white wine for some of the vodka (or in addition to the vodka).  Parmesan amount is a guesstimate; figure out correct amount.

Bay scallops gremolata

(modified from http://www.framedcooks.com/2009/11/bay-scallops-gremolata.html)

• 1 large red potato, finely diced
• EVOO
• 1 lb bay scallops
• zest of 1 small lemon
• juice of 1 small lemon (or a bit less)
• 2 very large garlic cloves, minced
• 1/4 c. chopped fresh parsley
• salt and pepper

Saute potatoes in EVOO until golden brown, 10-15 min.  Remove from skillet.

Add more oil to skillet as needed.  Add scallops and cook, stirring constantly, until lightly seared (2-3 min).

Add lemon zest and garlic and cook 1 min more.  Return potatoes to skillet with parsley and stir to blend.  Add lemon juice and season with salt and pepper.

Penne with bacon, pecans, snap peas, and goat cheese

(modified from http://www.framedcooks.com/2012/05/linguine-with-bacon-goat-cheese-and-sugar-snap-peas.html)

• 4-8 slices bacon, cut into 1/2" pieces
• 1/2 c. pecans
• whole wheat penne, 8 oz or 1 box
• 2 c. snap peas, cut in half diagonally
• 2 scallions (green parts), sliced
• couple TBS EVOO
• zest of 1 lemon
• goat cheese crumbles

Cook bacon until crispy.  Remove and drain on paper towels, leaving bacon grease in pan.

Cook pecans in bacon grease until toasted.  Remove and drain on paper towels.  After somewhat cooled, chop medium to fine.

Cook pasta according to package directions.  2-3 minutes before pasta is done, add snap peas and finish cooking.  Drain pasta and peas.

Put pasta and peas in a large bowl.  Add bacon, scallions, EVOO, and lemon zest and toss to combine.  Top each serving with chopped pecans and goat cheese.

Baked chicken with yogurt and parmesan

(from http://www.mykitchenescapades.com/2012/07/parmesan-chicken-bake.html)

• 6 boneless, skinless chicken breasts
• 1 c. Greek yogurt
• 1/2 c. fresh grated parmesan, plus more for sprinkling
• 1.5 tsp seasoning salt
• 1/2 tsp pepper
• 1 tsp garlic powder

Preheat oven to 375 and grease a 9x13" pan.  Lay chicken inside pan.

Mix remaining ingredients and spread evenly over chicken, covering all exposed meat.  Sprinkle with a bit more parmesan.

Bake for 45 minutes.

Quinoa salad with strawberries, pecans, prosciutto, and feta

(modified from http://sugarandspice-celeste.blogspot.com/2013/04/quinoa-salad-with-strawberries-crispy.html)

Dressing:

• 2 scallions, white parts only, finely minced
• 3 TBS olive oil
• 1 TBS lemon juice
• 1 TBS apple cider vinegar
• 1 tsp lemon zest (optional?)
• pinch of salt
• freshly ground black pepper to taste

Salad:

• 1 c. cooked quinoa, preferably chilled
• 4 oz prosciutto (or a bit less), torn into small pieces
• 1 TBS EVOO
• 1 c. pecans, toasted
• 1 c. quartered strawberries
• couple c. baby spinach
• 1 c. crumbled feta

Combine all dressing ingredients and whisk well to combine.  Set aside.

Fry prosciutto in EVOO until crispy.

Toss all salad ingredients except dressing and feta.  Add dressing to taste and toss.  Add feta and toss.

Chai-spiced bread

(modified from http://www.bettycrocker.com/recipes/chai-spiced-bread/7c2b23e7-aff8-4a67-97bf-2460023ae6e3 )

• 3/4 c. sugar
• 1/2 c. butter or margarine, softened
• 1/2 c. strong tea
• 1/3 c. milk
• 2 tsp vanilla
• 2 eggs
• 2 c. flour
• 2 tsp baking powder
• 1/2 tsp cardamom
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• cinnamon sugar for sprinkling

Heat oven to 400.  Grease a loaf pan (bottom only?).

Beat butter and sugar until fluffy.  Mix in wet ingredients until well combined.  Stir in dry ingredients just until moistened.  Spread in pan and sprinkle with cinnamon sugar.

Bake until passes toothpick test.  Start checking at 30 minute point.  Cool in pan for 10 minutes and then remove from pan.

Cioppino

• EVOO
• 1/2 onion, chopped
• 1 garlic clove, minced
• parsley
• 1 bay leaf
• 1/4 tsp dried basil (or maybe more--I would use a generous amount if it were fresh)
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp pepper
• salt to taste
• 1 c. seafood broth
• 1 14.5 oz can chopped tomatoes
• 3/4 c. white wine
• 1 lb mixed seafood

Saute onion and garlic in oil until soft.  Add broth, wine, tomatoes, and spices.  Simmer uncovered for 30 min.  Remove bay leaf and puree with stick blender.  Add seafood and simmer until just cooked.  Serve in bowls with crusty bread for dipping.

Oatmeal chocolate chip cookie in a mug

(modified from http://www.504main.com/2013/02/oatmeal-crunch-cookies-in-cup-recipe.html)

• 1 TBS butter or margarine, melted
• 1 TBS sugar
• 1 TBS brown sugar
• 1/4 tsp vanilla
• 1 egg yolk
• dash salt (optional)
• 3 TBS flour
• generous sprinkle of cinnamon
• 2 TBS oatmeal
• 1 TBS chocolate chips

Melt butter in mug.  Add sugars and mix.  Add vanilla, salt, and egg yolk and mix.  Add flour and cinnamon and mix.  Add oatmeal and mix.  Add chocolate chips and mix.  Microwave 40 seconds and check for doneness.  Takes about 55 seconds total.