Christina's Pumpkin Smoothie

adapted from DoTerra

1 1/2 cup almond milk (or milk of choice)

3/4 cup pumpkin puree
1/2 cup vanilla yogurt
2 frozen bananas
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon pumpkin pie seasoning
2-3 drops On Guard Protective Blend
1 cup ice

Combine all ingredients into blender and blend until smooth.

Christina's Coconut Milk Mashed Potatoes

adapted from Perry's Plate

2 medium to large sweet potatoes (about 2 lbs)

6-8 red potatoes (about 2 lbs)

6 T butter, softened

1 cup coconut milk

salt and pepper to taste

Peel and cut all the potatoes into 1-inch chunks. Bring a large pot of water to boil, add the potatoes, and cook for about 15 minutes or until the potatoes are fork tender. Drain the water and return potatoes to the pot over medium-low heat. Stir the potatoes around, letting the small amount of water sizzle away, about 30 seconds.

Remove from heat and add butter and coconut milk to the potatoes. Mash, using a potato masher or a large fork, adding salt and pepper to suit your taste. Transfer to a small bowl to serve.

Christina's Coconut and Almond Crusted Fish

adapted from Perry's Plate

4 tilapia, cod or halibut fillets (or any other firm, white fish)

1/2 lemon or lime

1/4 cup coconut milk

1/2 cup almond meal, ground almonds, or almond flour

1/2 cup finely shredded unsweetened coconut

1/2 tsp salt

1/4 tsp black pepper

1 tsp ground ginger

1 tsp dried mint

oil for frying (coconut oil is recommended)

Pat and dry fish fillets. Sprinkle both sides with a pinch or two of salt and pepper. Squirt juice from 1/2 of the lemon and drizzle the coconut milk over top. Turn to ensure everything is coated well. Let them sit at room temperature for 15 minutes to marinate.

Meanwhile prepare the breading by combining the almond meal, shredded coconut, salt, pepper, ginger and mint in a shallow bowl.

Cover the bottom of a large skillet with oil and bring to medium heat. Lay fillets carefully in the skillet and cook, flipping fish halfway through cooking, until both sides are golden brown and fish flakes easily with a fork. Three to five minutes per side for thin fillets, longer if they're thicker.

Christina's Pumpkin Chiffon Pie

from Andrea Despain

3 egg yolks
1/2c sugar
1 1/4 c cooked or canned pumpkin
1/2 c milk
1/2 t salt
1/2 t ginger
1/2 t cinnamon
1/2 t nutmeg
1 envelope gelatin
1/4 c cold water
3 stiffly beaten egg whites
1/2 c sugar

Beat egg yolks and 1/2 cup sugar well, add pumpkin,milk,salt, and spices. Cook in double boiler stirring constantly 5 to 7 min. until it starts to thicken. Soften gelatin in cold water then stir into hot mixture.  Cool to room temp. Beat egg whites until soft peak add sugar and fold into cooled mixture. Pour into cooked pie shell. Refrigerate for at least a few hours before serving.

Christina's Maple Pumpkin Pie

adapted from Out of the Box Food

• 3 eggs, separated
• 1/4 C pure maple syrup
• 1 3/4 C pumpkin puree
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp salt
• 1/4 C heavy cream
• 1/4 C half and half
• single pie crust
• 1 egg for egg wash

• If making fresh pie crust, make dough and chill in refrigerator for 1 hour.
• Preheat oven to 350 degrees.
• Roll dough between two sheets of parchment until thin.
• Remove top sheet of parchment, place exposed side of dough into pie plate then remove bottom sheet of parchment.
• Trim excess dough and crimp edges decoratively.  Prick bottom of crust several times with a fork.
• In a small bowl, whisk 1 egg for egg wash.
• Pour dried beans in foil and make packet.  Put bean/foil packet on bottom of pie crust and bake crust for 20 minutes.  Remove foil packet and gently brush edges of crust with egg wash.  Continue baking for additional 10 to 15 minutes or until golden brown all over.  Cool completely.
• Meanwhile, in a large mixing bowl mix pumpkin, 3 egg yolks, cream, half and half, maple syrup and spices.  Mix well.
• In a separate bowl, whisk 3 egg whites until very frothy.  Gently fold egg whites into pumpkin mixture.
• Pour pumpkin mixture into baked pie crust.  Bake at 350 degrees for 50 minute – 1 hour or until center is slightly jiggly but set.
• Let cool.
• Top with Maple Whipped Cream or Maple Sour Cream Glaze 

Christina's Winter Minestrone

adapted from Barefoot Contessa

Winter Minestrone - Barefoot Contessa

Good olive oil

4 ounces pancetta, 1/2 -inch-diced

1 1/2 cups chopped yellow onions

2 cups (1/2-inch) diced carrots (3 carrots)

2 cups (1/2-inch) diced celery (3 stalks)

2 1/2 cups (1/2-inch) diced peeled butternut squash

1 1/2 tablespoons minced garlic (4 cloves)

1 teaspoon thyme

1 TBSP basil

26 ounces canned or boxed chopped tomatoes, such as Pomi

6 cups chicken stock, preferably homemade (page 62)

1 bay leaf 

Kosher salt and freshly ground black pepper

2 (15-ounce) cans cannellini beans, drained and rinsed

1/2 cup white wine or red wine

Freshly grated Parmesan cheese, for serving

To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside.

You can make this soup ahead and reheat it before serving. It will need to be reseasoned.

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, basil and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 2 teaspoons salt, and 1 teaspoon pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans and wine and heat through. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

Christina's Creamy Corn with Bacon

from Mel's Kitchen Cafe

INGREDIENTS

• 8 slices bacon, chopped
• 2 12-ounce packages frozen corn kernels, white or yellow
• 1/2 cup chopped onion, white, yellow or red
• 1/2 cup finely chopped red bell pepper
• 1 (8-ounce) package cream cheese, light or regular, cubed
• 1-2 tablespoons milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 4 green onions, green parts finely chopped (white parts discarded)

DIRECTIONS

1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
4. Serve warm topped with the reserved bacon.
5. This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.

Christina's Carrot and Zucchini Latkes

from myhealthyeatinghabits.com

1-½ cups grated carrot (or other root veggie like turnips, beets or even eggplant)

1 cup tightly packed grated zucchini (can use frozen)

2 tablespoons cup finely minced onion

6 tablespoons plain breadcrumbs

2 large eggs lightly beaten

2 tablespoons chopped fresh parsley (optional)

1 tsp salt

1/4 C sunflower, safflower or grape seed oil

½ cup plain yogurt or tzaziki

1. After you grate the zucchini pour about 1/8 teaspoon salt over it and stir the zucchini well. Set it aside for 10 minutes. (If using frozen, skip this step.)

2. Combine all the ingredients: the carrot, onion, breadcrumbs, eggs, parsley and salt.

3. Squeeze the water from the zucchini and then add the zucchini to the other ingredients. Form the mixture into 12 patties. (I used a cookie baller and it made about 16).

4. Heat 1 tablespoon oil in a skillet, or on a flat grill. When the temperature reaches medium-high begin to cook the latkes. Cook until they are golden brown on each side.

Christina's Honey Chipotle Shrimp Tacos

source unknown

Honey Chipotle Shrimp

1 lb shrimp 
1 teaspoon chipotle chili powder
1 teaspoon chili powder
1 teaspoon kosher salt

2 cloves garlic, minced

2 TBSP honey

Chipotle Lime Crema
1/3 cup sour cream or plain yogurt
1 tablespoon lime juice
½ teaspoon chipotle chili powder
Kosher salt to taste (1/4 tsp?)

6 corn or flour tortillas
finely shredded cabbage
avocado
pico de gallo

black beans

crumbled Cotija cheese

For the chipotle lime crema, in a small bowl whisk together the sour cream, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use.

Meanwhile, rub the shrimp with the spice mixture and let sit for 30 minutes. Add a small amount of oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes. Or, if using precooked shrimp, just heat through. 

Heat the tortillas and add the shrimp, shredded cabbage, avocado, black beans and cheese. Serve with the pico de gallo and chipotle lime crema. 

Christina's Macaroni Grill Knockoff

adapted from a recipe someone gave my mom

1 lb pasta (penne, bowties)

3 medium chicken breasts, rubbed with salt and pepper, then cubed

2 TBSP dried basil

2 cloves garlic, minced

8 oz sliced mushrooms

2 red bell peppers, cubed

10ish sundried tomatoes, sliced

6 oz pepperoni, cut into 1/4 in cubes

1 1/2 C cream

3/4 C Parmesan, grated

Cook pasta according to directions.

Saute chicken in olive oil.

When chicken starts to turn white, add basil, garlic, mushrooms and red peppers.

When red pepper softens, add tomato and pepperoni. 

When pepperoni heats through, add cooked pasta, cream Parmesan. 

Christina's Pumpkin Pie Cheese Ball

from the-girl-who-ate-everything.com

2 (8 ounce) packages cream cheese, slightly softened
1/4 cup butter, softened
2 cups powdered sugar
3 Tablespoons brown sugar
3/4 cup pumpkin puree
1 Tablespoon pumpkin pie spice (see Notes for substitute)
1 1/2 cups crushed gingersnap cookies
graham crackers, apples, and additional gingersnaps for dipping

With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.
Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the fridge for 4 hours or until firm.
Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. It may look scary but will look fine once the crumbs are on it. Roll the ball in the crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.
To serve: Remove from the fridge about a half hour before serving. The ball can be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.
Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite because it really tastes like pumpkin pie.
Notes
If you don't have Pumpkin Pie Spice you can make your own. The substitute for 1 Tablespoon of Pumpkin Pie Spice is: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice.
This substitution is just shy of 1 Tablespoon but close enough that it shouldn't make a difference in taste.

Christina's Almond Poppyseed Bread

Preheat oven to 350.

3 C flour
1 1/2 tsp salt
1 1/2 tsp baking powder.

Mix.

3 eggs
1 1/2 C milk
1 1/2 C oil
2 1/4 C sugar
1 1/2 TBSP poppy seeds
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract

Mix. Combine with dry ingredients. Grease and flour large bread pan. Add batter to pan. Bake 45 minutes or until toothpick comes clean. Top with glaze.

Glaze

1/2 C orange juice
1/2 C sugar
1/2 tsp vanilla
1/2 tsp almond extract

Christina's Norweigian Rollup Pancakes (Pannekaker Crepes)

from Brittany Walker

3 eggs beaten
1/3 cup sugar
1/4 cup melted butter
1 1/2 cups white whole wheat flour (or a mix of white and red whole wheat)
1 1/2 cups milk
1/2 teaspoon of lemon zest

Combine eggs, sugar and butter. Alternate flour and milk until blended. Use 1/3 cup batter in hot pan sprayed with Pam. Cook on medium/high heat. Makes about 15.

Christina's Peach Yogurt "Milkshake"

created by my mom

12 oz plain yogurt
5 peaches, pits removed
2 dashes nutmeg
1 1/2 tsp - 1 TBSP honey (depending on sweetness)
20ish ice cubes

Put it all in a blender and blend. Enjoy!

Christina's Cottage Cheese Pancakes

from Jen Walker

1 cup cottage cheese

4 eggs, 2 divided

1/3 cup flour

1 tsp sugar

Blend it all except 2 egg whites. Beat them and then mix in whipped whites. Cook. 

Christina's German Butterkuchen

from my mom

Cake

1 C milk
1/2 C sugar
1 tsp salt
1/4 C butter
1 TBSP + 1 1/2 tsp yeast
1 tsp sugar
1/4 C lukewarm water
2 eggs
3 1/4 C flour
1/3 C slivered almonds

Topping

3/4 C sugar
1 tsp cinnamon
6 TBSP cold butter

Scald milk. Add 1/2 C sugar, salt and butter and cool to lukewarm.

Stir together yeast and 1 tsp sugar. Add water and dissolve. Stir into COOLED milk mixture.

Beat eggs with 1 C flour. Add rest of flour alternately with milk/yeast mixture, mixing well after each addition.

Grease 9x13 pan. Spread batter evenly in it. Set it warm place to rise 45 minutes.

Meanwhile, mix together sugar and cinnamon for topping. Cut in butter until the mixture resembles fine crumbs.

When cake has risen, sprinkle butter topping evenly over it. Bake at 375 for 30 minutes or until lightly browned. Cool and serve.

Christina's Cherry Chocolate Ice Cream

adapted from Our Best Bites

2 C cherries, pitted and coarsely chopped (about 40-50 cherries)
1 4.5 oz dark chocolate bar (about 1 C shavings, but can't go wrong with more)
1 1/2 c. 2% or whole milk
1 c. sugar
2 egg yolks
1 c. heavy cream
1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract

Combine milk and sugar in a medium saucepan. Heat over medium until bubbles form around the edges. Remove from heat.

In a small mixing bowl, whisk eggs thoroughly. Very slowly, add 1/2 of the hot milk mixture, whisking the yolks constantly. Return pan with remaining milk mixture to stove top and then whisk the egg and milk mixture back into the saucepan, whisking constantly.

Add whipping cream. Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees. It will start to thicken quickly.

Once ready, remove from heat and add chopped cherries immediately. Add vanilla and almond as well. Let the custard cool (you can use an ice bath if you want to speed that process up) and then place in the fridge to chill for several hours. Once the custard is cooled and chilled, pop it in your ice cream maker and churn according to manufacturer's directions.

While ice cream is churning, grate the chocolate. My favorite tool for grating chocolate is this microplane grater. But a regular cheese grater will suffice just fine

Add the chocolate shavings into the ice cream when there's just a few minutes left. If you wait too long and it's already to thick to really mix it well, just stir them in by hand as you transfer your ice cream into another container. Chill in the freezer for a few hours and then enjoy.

Christina's Watermelon Salad with Feta

• 6 cups cubed, chillded watermelon
• 1 cup crumbled feta cheese
• ¼ cup thinly sliced red onion (or other if you don't have red)
• ¼ cup chopped fresh mint
• ¼ cup fresh lime juice
• 1 tbsp extra-virgin olive oil
• 
  
• Combine watermelon, feta cheese, red onion, and mint in a large bowl. Pour the lime juice and olive oil over the watermelon mixture and toss gently to coat. Serve immediately.

Brandon's Favorite Macaroni Salad

from my mom

2 C elbow macaroni, uncooked
1 can tuna, drained
1/4 C onion, thinly chopped
2 medium-large tomatoes
1 C frozen peas, thawed
8 oz sharp cheddar cheese, cut into fat slivers (small chunks)

Sauce

1 C mayonnaise
1 tsp mustard
pepper (a few shakes)
paprika (several generous shakes)
garlic powder (some generous shakes)

Cook macaroni and set aside (chill if the rest of the salad is not prepared yet). Mix sauce together in bottom of large bowl. Add everything else and mix well. Chill until serving. Better next day.

Christina's Chocolate Nut Spread

adapted from Blendtec

1/4 C coconut oil, melted
1/3 C honey
2 C almonds
1 tsp vanilla
1/4 C cocoa powder
dash kosher salt

Add coconut oil and almonds to blender jar and secure lid. Run at speed 1 for 15 seconds, then increase to speed 9 for remainder of cycle. Stir toward center of jar, secure lid and speed up to speed 5 for a full cycle. Stir, secure lid and repeat cycle two times. Add everything else and speed up to 5 and run a complete cycle.

Christina's Whole Wheat Donut Holes

from my dad (who got it from his mom)

1 egg
1/3 C sugar
1/4 C coconut oil
1/2 tsp. salt
1 tsp. nutmeg

2 C whole wheat flour (some white whole wheat is best)
3 tsp. baking powder
2/3 C milk

Mix together all ingredients through nutmeg and set aside. Sift together flour and baking powder and add to egg mixture, alternating with milk. Mix well. Drop by 1/2 tsp. into hot (about 350 degrees Farenheit) coconut oil. Fry until light brown. Roll (or shake in brown bag) in 1/3 C sugar and cinnamon mixture.

Christina's Deep Dish Chicken Pot Pie

adapted from bhg.com

2 pie crusts, prepared and rolled but not baked
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped red sweet pepper (1 small)
2 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1 cup half-and-half, cream, or milk
2 1/2 cups chopped, cooked chicken
1 cup frozen peas, carrots or mixed vegetables
1 egg, beaten

1. Roll out one pie crust and place in 2 quart baking dish. Set aside.
2.In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into dish.
3.Place second pie crust over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
4.Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.

Christina's Pork Chops with Craisins, Sweet Potatoes and Brussel Sprouts

adapted from Cheeky Kitchen

2 sweet potatoes
2 cups Brussel sprouts, halved
2 tablespoons coconut oil or butter
5-6 thick-cut pork chops
1/4 large onion, peeled and sliced
3/4 cup white wine (optional; can use chicken broth)
1/4 cup pure maple syrup
1/2 C Craisins
salt and pepper to taste

Preheat oven to 400 degrees. Pierce sweet potatoes and zap in microwave to soften, about 7 minutes. Remove, cool, peel, and cut into bite-sized cubes. Toss into a large baking dish with brussell sprouts.

In a large skillet, melt coconut oil over medium-high heat. Add salted-and-peppered pork chops until browned, then transfer to baking dish on top of brussells and sweet potatoes. Add shallots to the skillet, then white wine. Drizzle over pork chops. Drizzle with maple syrup. Toss dried cherries into the baking dish, then salt and pepper everything generously.

Place in oven and cook for 30-40 minutes, until the center of the pork chops are cooked through, and the brussels are tender. Serve with juices slathered all over the veggies and meat. 

Christina's Hollandaise Sauce

adapted from Blendtec

3 eggs yolks

3 Tbsp fresh lemon juice

1/2 tsp kosher salt

1/8 tsp ground cayenne pepper (optional)

1/8 tsp dry mustard (optional)

1/8 tsp dry tarragon (optional)

9 Tbsp unsalted butter, melted

 

Add first 4 ingredients to jar and secure lid. select "sauces". Remove vented gripper lid insert, press "speed up" to Speed 1 and slowly drizzle melted butter through vent over duration of cycle.  Keep sauce warm until serving.

Christina's Pistachio and Pepita Granola

source unknown

4 cups old fashioned oats
3/4 cup maple syrup
1/4 cup honey
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup chopped pistachios
1 cup shelled pumpkin seeds (also known as pepitas)

Preheat oven to 275.

Mix all dry ingredients together. Whisk liquids together and add to dry ingredients. Mix until dry ingredients are coated, but not lumped together. Spread onto one cookie sheets. Bake for 20 minutes, then stir thoroughly. Bake for another 15 minutes and stir again. Bake another 15 minutes then allow to cool completely before storing.

Christina's Buckeyes

from my mom, who got it from a candy maker in Ohio

Centers

1 2 1/2 pound jar unsweetened peanut butter (no sugar, but you want it to have salt! Make sure it's not unsalted!)
1 pound butter
5 pounds powdered sugar (or until the right consistency, which might vary some depending on how think your peanut butter is)

Chocolate Coating

2 1/2 oz bags semi-sweet chocolate chips
1/2 stick paraffin (1/5 pound)

Mix peanut butter and butter together. Add 4 pounds powdered sugar. Try to form into 1/2" ball. If the ball won't hold together or hold shape, keep adding sugar until it does. Place balls on cookie sheet lined with wax paper. Refrigerate.

Melt chocolate chips and paraffin together in double boiler or crockpot. Keep warm.

Dip centers into chocolate using a toothpick. Do not cover completely; leave an "eye" of PB showing on top.

Replace on cookie sheet and refrigerate until serving.

Christina's Nut Bars

1 cup almonds
1 cup pecans
1 cup walnuts
10 dates, pitted
1 batch almond butter (8 oz)
2 TBSP coconut oil
1 tsp vanilla
10 drops liquid stevia
2 dropperfulls liquid Vitamin D

Put almonds in food processor and pulse until uniform. Pulse dates until uniform. Mix together. Set aside. Mix all other ingredients together then add nut mixture. Stir until uniform. Then cover bowl and refrigerate until wanting to eat or press into an 8x8 pan. Serving size is 2 balls from TBSP cookie baller or a 1 1/2 inch square.

Christina's Super-Nutritious Almond Butter

2 TBSP coconut oil
2 dropperfulls liquid Vitamin D
1 TBSP chia seeds
1 TBSP hemp seeds
1 TBSP flax seeds
1 C almonds
1/2 C pecans and brazil nuts (I cover bottom of measuring cup with brazil nuts then fill the remainder with pecans)
salt to taste (1/4 - 1/2 tsp)

Blend it all up in a good blender (I do speed 9 in our Blendtec) and enjoy!

Christina's Ramen Stirfry

source unknown

• 1/4 c. soy sauce
• 1 Tbsp. brown sugar
• 2 cloves garlic, minced
• 1 tsp. dry ginger
• 2-3 Tbsp. olive oil
• about 18 ounces Yaki Soba noodles or ramen noodles
• lots of mixed, chopped veggies (whatever you have and however much you want!)

Instructions

• In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
• Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside. If using ramen noodles, don't worry about rinsing and draining. Just get them out and ready.
• Heat oil in a large wok or skillet on medium high or high heat. Add veggies and saute for about 3-4 minutes or until they are crisp-tender.
• Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through. If using ramen, need to boil about 2 minutes until al dente and then toss briefly with veggies and sauce.
• Serve immediately. 

Christina's Slow Cooker Lemon Rosemary Chicken

original recipe

1 whole roasting chicken or 4 chicken thighs
1 small onion, chopped and divided
1 lemon, cut into 1/8ths and divided
1 cup chicken broth
1/2 C white wine
2 tsp dry rosemary
salt and pepper

Brown chicken in pan. Set aside.

Add 1/2 onion to slow cooker. Add 1/2 lemon (4 pieces). Add chicken. Add remaining lemon. Add remaining onion. Add 1 tsp rosemary. Pour chicken broth and wine over. Sprinkle remaining rosemary. Salt and pepper to taste.

Cook on high 1 hour then lower to low for 3-4 hours or until chicken juices run clear. Serve with rice or potatoes and another vegetable side such as sauteed green beans and carrots or salad.

Christina's Roasted Sweet Corn and Tomato Soup

from Our Best Bites

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained (1 medium bell pepper)
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish

Preheat oven to 400 degrees.

Place corn, tomatoes, and garlic on a foil-lined baking sheet.  Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer.  Bake for 15-20 minutes or until tomatoes are crinkled and burst.

While vegetables are roasting, heat a stock pot to medium high heat on stove top.  Add remaining one teaspoon olive oil and diced onion.  Saute about 5 minutes, or until tender.  Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder.  Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)

When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan.  (*If desired, reserve a couple spoonfuls of roasted corn for garnish.)  Bring soup to a low simmer and cover.  Simmer for 20 minutes.  Use an immersion blender, or transfer soup to stand blender and puree until smooth.  Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste.  Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

Christina's Borscht

from Perry's Plate

1 T oil

1 1/2 c. chopped or shredded onion

1 - 1 1/2 lb. beef stew meat

5 med beets, shredded (4 cups)

1 c. chopped carrots

1 can tomato paste

3 quarts beef stock

3-4 large potatoes (3 cups)

1 small - medium head cabbage, shredded (5-6 cups)

1 c chopped green bell pepper (optional)

3 T sugar

1/3 c. lemon juice

1 T salt

1/2 T pepper

1 clove garlic, minced

1 T fresh dill weed, chopped

Heat oil in large skillet over med-high heat. Add stew meat and sauté until outside is browned, about 2-3 min. (Do not cook until done.) Remove from pan and keep warm.

Add onion to the skillet and saute 5-7 minutes. Add beets and carrots to the skillet, sauté for 10 min; add more oil if necessary. Stir in tomato paste; remove from heat and set aside.

In a large stockpot, bring 2 1/2 quarts beef broth to boil over high heat. Add potato and cook for 3 min. Add reserved beef, beet-tomato paste mixture, cabbage, green pepper, sugar, lemon juice, salt and pepper. Reduce heat and simmer for 15 min. Add remaining beef broth to reach desired consistency.

Remove from heat. Stir in garlic and dill. Serve hot with a dollop of sour cream. Serves 12.