Christina's "Green Noodles" (Spinach and Avocado Pasta)

from Perry's Plate

6-8 ounces of pasta
2 Tablespoons butter
1 clove garlic, peeled and minced
pinch of salt, more to taste
3-4 big handfuls of spinach (about a 10-12 ounce bag)
1/4 cup Greek yogurt
1 avocado, peeled, pitted, and cut into large chunks
1 handful fresh basil (optional)
1/2 cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish

Get the pasta cooking in a very large pot of salted boiling water. When it's finished, drain pasta from the pot, setting aside about 1/2 cup of pasta water. Return pasta to large pot and set aside.

In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.) Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted.


Add the yogurt, avocado, and 2-3 Tablespoons of reserved pasta water to the spinach mixture (also basil if using). Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and return sauce to the pot.) Stir in the cheese, and add more pasta water if it seems too thick.


If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl. If it's not, then combine the past and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.


Add fresh tomatoes to garnish or other fresh/sauteed veggies.

Christina's Italian Celebration Soup

from The Essential Mormon Cookbook

1/2 C butter
3 garlic cloves, minced
1/2 C flour
 2 (10 3/4 oz) cans chicken broth
1 C milk
1 C half-and-half
1 C white grape juice
2 TBSP lemon juice
1 tsp dried oregano
1/2 tsp dried thyme
3/4 grated Monterey Jack cheese
1/2 C grated Parmesan cheese

In a large saucepan, melt butter. Briefly saute garlic, about one minute. Add flour and stir until blended. Add chicken broth and stir over medium heat until smooth. Gradually add milk, half-and-half and white grape juice. Stir in lemon juice, oregano and thyme. Cook and stir until mixture comes to a full boil. Cook about two more minutes or until well thickened. Remove from heat. Stir in grated Monterey Jack cheese and 1/4 C Parmesan cheese. Serve hot. Garnish individual servings with remaining Parmesan cheese and parsley, if desired.

Christina's Kosher Dill Pickles

from Epicurious

8-10 pickling cucumbers (3 pounds)
2 cups white vinegar
2 cups water
2 tablespoons pickling or kosher salt
4 heads fresh dill or 4 teaspoons dill seeds
4 small cloves garlic
up to 1 TBSP sugar, hot red pepper flakes, peppercorns, celery seed, mustard seed (optional)

1. Cut a thin slice from the ends of each cucumber
2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
3. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim. Process 5 minutes for pickle wedges or not at all for slices.
4. Wait one month before eating, then refrigerate after opening.

To Ensure Crunchy Pickles: Soak the cucumbers in 1/4 C kosheer or pickling salt in 3 cups crushed ice in a large bowl, weighed down for 4 hours.

Christina's Moroccan Rib Roast

from Better Homes and Gardens

2 tablespoons coriander seeds, crushed 
2 tablespoons finely shredded lemon peel 
1 tablespoon olive oil 
1 teaspoon whole cumin seeds, crushed (or just use a few dashes of cumin)
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse salt 
1 4- to 5-pound beef rib roast (I used country-style pork rib chops instead)
8 cloves garlic, peeled and cut into slivers 
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers 

1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture. 

2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours. 

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan. 

4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. Makes 8 to 10 servings. 

Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3- to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness. 

Christina's Rosemary-Lemon White Bean Dip

source unknown

This takes less than 10 minutes if you start with canned beans, but is best made with freshly cooked dried beans: Cook them in water to cover, with a couple of bay leaves, until very tender. 
2 cups cooked white beans, like cannelini, drained but moist 
1 to 3 cloves garlic, peeled 
Salt and freshly ground black pepper to taste 
1/4 cup plus 1 tablespoon extra virgin olive oil 
2 teaspoons minced fresh rosemary 
Grated rind of 2 lemons 

1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again. 

2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days. 

Variations 
The puree can form the basis of a wonderful sandwich. For example, combine a thick layer of puree with grilled vegetables and a little olive oil on rolls or between thick slices of crusty bread. It can be used to thicken and flavor cooked beans. Just stir a few spoonfuls of the puree into simmering white beans (if you have pesto, add some at the same time). Thinned with the cooking water from beans or pasta, it makes a good pasta sauce. 

A small mound of the puree served next to braised chicory or other bitter greens (both drizzled with olive oil) makes a fine side dish. Similarly, serve it at the center of a plate of lightly and simply cooked vegetables: carrots, green beans, turnips, asparagus, potatoes or cauliflower. 


Layer the puree with grilled eggplant or zucchini and bake or broil to form a simple vegetable napoleon. You can make this dish even more elaborate by incorporating thin-sliced toast and grated Parmesan cheese in the layers. 


Or roll smoked salmon or thin-sliced cooked vegetables -- again, zucchini and eggplant are good candidates -- around a bit of the puree, and serve as hors d'oeuvres. 

Roasted Chicken Caprese

from Rachael Ray (I think) 


4 boneless, skinless chicken breast halves 
4 Roma tomatoes (or more if you like lots of tomatoes)
Lemon Vinaigrette (see recipe below)
1 tsp sugar 
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
8 oz. mozzarella cheese cut into 1/4 inch cubes
1/4 cup coarsely chopped basil or 1 and 1/2 TBSP dried basil

-Place chicken in a gallon size ziploc bag, add lemon vinaigrette, seal and marinate in refrigerator at least 30 minutes.
-Preheat oven to 375 degrees
-Cut each tomato into quarters or smaller lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil.
-Spoon mixture into rimmed cookie sheet, not allowing tomato pieces to touch. Roast 30 minutes.
-When done spoon tomatoes and all juices into a small bowl. Add cheese, basil, and pepper. Toss gently. Set aside
-Reduce oven temp to 350 degrees.
-Remove chicken from refrigerator and bag and discard the marinade. Place chicken on used cookie sheet and roast 30 minutes, turning once.
-Serve each chicken breast with 1/4 of the tomato mixture on top.




Lemon Viniagrette
2 TBSP fresh squeezed Lemon Juice
1 clove garlic minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil

Ben and Christina's Fish Tacos

Just found this after it sitting in my drafts for 10 months. Oops. We were inspired to try fish tacos after a recent episode of Throwdown with Bobby Flay. Since we decided to make the attempt on a Sunday, we just had to use what was in the house, but we think they turned out pretty great!

Fish Batter--use whatever recipe you want

Cabbage Slaw

1/2 cup sour cream
juice of 1 lime
1 TBSP minced garlic
cabbage
red onion
carrot

1 cup pico de gallo

1 1/2 pounds tiliapia filets, sliced lengthwise
corn tortillas

Fry up the fish and fill each tortilla with fish, slaw, pico de gallo and eat! I also think some crumbled cheese (like Cotija) would be fantastic. Yum!

Christina's Sweet Potatoe and Swiss Chard Gratin

adapted from Smitten Kitchen


1/4 cup butter
1 small onion, finely chopped
2 leeks, minced
1 1/2 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 teaspoon dried parsley
1 teaspoon dried thyme
kosher salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére, Havarti or other appropriate cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems and leek, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper and. Distribute half of the greens mixture over the potatoes, then sprinkle salt, pepper, half of the herbs and 1/2 cup of the cheese over it. Pour half of bechamel sauce over the layers then continue with the remaining sweet potatoes, more salt and pepper and then the remaining greens, salt, pepper and herbs and 1/2 cup c. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge.

Christina's Peanut Butter Stew/Jambalaya

from Coupon Geek

Canola oil or 2 tsp peanut oil
1/2 medium onion, diced
3/4 cup white rice
3/4 cup plus 1 TB broth (chicken or vegetable) or water (need more for stew; this makes jambalaya consistency)
1/2 to 3/4 lb chicken breasts or thighs
1/2 red bell pepper, cored, seeded and sliced
2/3 cup milk or water
2-4 garlic cloves, minced or crushed
1/2 tsp cayenne
Sea salt, to taste
3 TB peanut butter, chunky or creamy
3 to 4 tomatoes, diced or one 14 oz can diced, drained
1/2 sweet potato, cut into 3/4 inch cubes
1 handful of fresh spinach or 5 oz frozen

1) Preheat oven to 450 degrees
2) Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil
3) Scatter the diced onion in the pot.
4) Rinse the rice in a strainer under cold water until the water runs clear. Add the rice and the broth/water and stir to make an even layer.
5) Place the chicken on the rice. Add the bell pepper.
5) Whisk the milk, garlic, cayenne, sea salt, and peanut butter in a measuring cup until the peanut butter dissolves. Pour over the chicken.
6) Layer in the tomatoes, sweet potato, and spinach.
7) Cover and bake for 90 minutes or “until 3 minutes after the aroma of a fully cooked meal escapes the oven.” Serve immediately.

Christina's Thai Peanut Dressing

from Our Best Bites

Can be used as a salad dressing (add 2-4 TBSP water to get a good consistency) or a dipping sauce for satay.

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt
2-3 t Sriracha chili sauce*

Blend it all together. Makes about two cups.

*If you don't have chili sauce or can't find it, just toss in a little crushed red pepper, but not too much! Chili sauce isn't actually very hot, and you don't want any hot spice overpowering the flavor.

Christina's Crock Pot Beef and Balsamic Onions

from $5 Dinners

1 2.6 lb. beef roast
2 onions, sliced
4 garlic cloves, crushed
1/4-1/2 cup balsamic vinegar
Salt and pepper

1. In a large pot, sear or brown the beef roast on all sides in a little olive oil.

2. Slice onions into strips. Crush garlic clove with flat part of the knife. 

3. Place seared roast into slow cooker with the oil that it was seared in. Season with salt and pepper.  Add sliced onions and smooshed garlic around the roast.  Sprinkle about 1/4-1/2 cup balsamic vinegar into the slow cooker.

4. Cook on low for 8 hours.

Christina's White Bean, Rice and Spinach Soup

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can white or Great Northern beans, rinsed and drained
1/2 cup uncooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions

1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings.

Christina's Ginger Soy Lettuce Wraps

4 chicken breasts, cut into thin strips
ginger, minced
1 garlic clove, minced
crushed red pepper flakes, to taste
6 scallions/green onions, julienned- 2 in.
1 can water chestnuts, drained and minced
1 carrot, minced
8 shiitake mushrooms, prepared and minced (plain mushrooms are fine, just sauté them up and then mince)
¼ c. soy sauce (scant)
1-2 T. honey- depending on how sweet you want it
Lettuce
little crispy rice noodles (opt.), 2 oz. raw peanuts, toasted (opt.), 1 can bamboo shoots, drained and minced (opt.)

1. Heat a large skillet over high heat. Add a little olive oil to start off with, then add water when needed- a tbsp. at a time.
2. Add chicken and season with salt and pepper (lots of pepper for extra spice).
3. Add garlic, ginger and red pepper flakes (the latter two according to taste); cook for a couple of minutes.
4. Add scallions and cook for another minute.
5. Add soy sauce and honey to form a sauce and glaze the chicken.
6. Remove from heat.
7. Serve wrapped in lettuce, or on top of shredded lettuce.