Christina's Stuffed Cabbage

from Smitten Kitchen


1 head Savoy cabbage

1 pound ground beef
1 small to medium onion, chopped small
2 tablespoons olive oil
1 carrot, shredded
1 celery stalk, thinly sliced (I used half a bulb of kohlrabi)
1 parsnip, shredded (I used one large turnip)
1/2 cup uncooked rice
1 to 2 tablespoons tomato paste
3 15 oz cans tomato sauce plus water to cover

Wash cabbage and remove leaves for use. Place leaves in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.

Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.) Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.

Drain the cabbage. Pat the leaves dry with towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf) and arrange in a large, wide pot. Pour in enough juice or sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls. [These also freeze very well.]

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. 

Christina's Thai Peanut Noodle Salad

from Our Best Bites

Not gonna lie, this tastes more Chinese than Thai due to the sesame oil in the salad dressing, but it's still yummy!

8 oz Linguine Fini, regular Linguini, Spaghetti or Angel Hair

4 C shredded greens: napa cabbage, romaine lettuce, spinach or whatever you have
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup--optional)

Thai Peanut Salad Dressing (save some time and make this part ahead!)

Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. Drain when al dente and rinse with cold water. Add some dressing and stir to coat.

When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.

Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat.

Christina's Honey Mustard Dressing

original recipe

1/3 C olive oil
1 TBSP red wine vinegar
1 TBSP Dijon mustard (I used a rounded tablespoon)
1 TBSP honey
salt and pepper to taste

Mix it all up and let it blend. Variations: use lemon instead of vinegar and possibly add grated onion or shallot.

Christina's German Pancakes

from lots of places--everyone seems to have the same recipe!


6 eggs
1 c milk
1 c flour
1/2 t salt
1/2 c butter

Pre-heat oven to 425



Put all the ingredients except for the butter in a blender, and blend for 8-10 seconds. There will be flour etc. sticking to the side that didn't get incorporated, but just ignore it, and let the batter rest while the oven heats.


When oven is ready, slice butter into pads and place evenly around the bottom of a 9x13 non stick pan. Place pan in the oven.
When the butter is just melted, pour the batter in the pan, shut the oven, and set the timer for 25 minutes.
I like to crack the oven for the last minute of baking, so the pancakes don't collapse so easily when I take them out.

Squeeze with fresh lemon right out of the oven and sprinkle with powdered sugar. We like to serve ours with bananas, whipped cream, and syrup as well.

Christina's Rhubarb Crisp

from marthastewart.com

• 12 tablespoons chilled (1 1/2 sticks) unsalted butter, cut into small pieces, plus more for ramekins or baking dish
• 1 cup plus 1 1/2 tablespoons all-purpose flour
• 1/2 cup packed dark-brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup old-fashioned rolled oats
• 2 pounds (6 large stalks) rhubarb, cut into 1/2-inch pieces (6 cups)
• 1 teaspoon grated orange zest
• Juice of 1 orange
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch

Preheat oven to 350 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.

In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 45 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm with vanilla ice cream.

Christina's Onion Soup Mix

from $5 Dinners

1 TBSP beef bouillon granules
3 TBSP dried onion flakes
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper

Stir ingredients together. If beef granules are too large, simply put them in a small baggie and roll over them with a rolling pin until they resemble a fine powder. Makes equivalent of one packet... but without the yucky fillers!

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 Polenta and Greens

multiple sources

olive oil
12 cups chopped greens (Belgian endive, kale, turnip greens, kohlrabi, chard, etc. -- can include all stems)
1/3 cup golden raisins (optional)
1/4 teaspoon salt
2 cups yellow or white cornmeal
1/2 tsp granulated garlic
1/4 teaspoon crushed red pepper
4 cups vegetable or chicken broth
1 cup milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
4 teaspoons pine nuts, toasted (optional)

Heat a large nonstick skillet over medium heat. Coat pan with a little olive oil. Add greens in batches (thickest, hardiest greens first) and as they begin to wilt, add more, stirring constantly. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.

Combine cornmeal, garlic and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/2
cup cheese.

Spoon polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with pine nuts, if using.

Christina's Raw Apple Cake

adapted from Simply Recipes by Elise

Cake:

• 1 cup unsweetened applesauce
• 1/2 cup butter, melted
• 2 cups of sugar
• 3 eggs
• 3 cups of white flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom 
• 3 cups chopped, peeled apples (varieties that are good for baking)
• 3/4 cup of sweetened coconut
• 1 cup of chopped nuts - walnuts or pecans

Glaze:

• 1/2 stick sweet butter
• 1 cup brown sugar
• 3 tablespoons milk

Preheat oven to 350 degree F. Place coconut in a bowl and add 1/4 cup water. Set aside.

Beat together the sugar, applesauce and butter. Add the eggs and beat. In a separate bowl, sift together the flour, baking soda, salt, cinnamon and cardamom. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition.

Press excess liquid out of coconut with paper towels. Mix the vanilla, apples, coconut, and chopped nuts into the cake batter.

Bake in a greased and floured bundt cake pan or angel food cake pan 1 hour to 75 minutes. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.

When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely.

Add glaze ingredients to a small saucepan and cook until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Pour glaze onto cake slowly, making sure it enters holes.

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 Sliced Beets in Creamy Mustard Sauce

adapted from Greene on Greens

11/2 pounds beets, scrubbed, trimmed and peeled
3 tablespoons unsalted butter
1/4 cup finely minced shallot or red onion
1 tablespoon all-purpose flour
1/2 cup vegetable or chicken stock
1/4 cup milk
3 tablespoons prepared Dijon mustard
salt and freshly ground black pepper
chopped fresh parsley

1. Preheat the oven to 400°F.

2. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size. Slice the beets in half; cut each half into 1/4-inch wedges.

3. Melt the butter in a large skillet over medium-low heat. Add the shallot or red onion; cook, stirring, for 4 minutes. Add flour and stir constantly for 2 minutes. Whisk in the stock, milk, and mustard. Cook and stir the
mixture until slightly thickened.

4. Remove the skillet from heat. Season with salt and pepper to taste and garnish with parsley.

5. Rewarm beets and serve with sauce on the side. 

Christina's Braised Pork with Turnips

adapted from Mark Bittman

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter (or another tablespoon of oil)
• 1 1/2 pounds boneless pork (shoulder or loin), trimmed of excess fat and cut into 1- to 1 1/2-inch chunks
• 1 1/2 pounds purple-top turnips or rutabagas, peeled and cut into 1-inch chunks
• 1/4 cup white wine
• 1/2 cup chicken stock
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced celery leaves or parsley

Method

• 1. Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
• 2. Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
• 3. Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.

Christina's Roasted Sweet Potato Soup with Curried Apples

source unknown

2 1/2 pounds sweet potatoes (3 0r 4)
2 tablespoons olive oil
1 medium onion, sliced
course salt and ground pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced 
3 garlic cloves, coarsely chopped
4 cups vegetable broth, homemade or canned (2 cans)
2 teaspoons white-wine vinegar (or whatever kind you have)
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple, diced
1/4 cup plain yogurt (or sour cream)
2 tablespoons chopped mint, for garnish

1. Preheat oven to 4oo degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potatoes out of the skins. Discard the skins. Or you can cheat and put them in the microwave wrapped in plastic and cook them 20 minutes on 70% power.
2. Meanwhile, in a large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 min. Add bell pepper, jalapenos, and garlic; cook for 5 min. Add sweet potato and broth, stir. Bring to a boil, reduce to simmer, and cook for 20 minutes, until flavors have blended.
3. Working in batches, puree soup in a blender. Combine batches in a clean bowl. The soup should be thick. (If you prefer a thinner soup, add water or more broth). Taste and adjust seasoning.
4. In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into bowls, ad spoonful of apples, spoonful of yogurt and a sprinkle of mint.

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 One Bowl Brownies

from Smitten Kitchen

4 ounces unsweetened chocolate (or 3/4 C cocoa powder and 1/4 C oil)
3/4 cup (1 1/2 sticks) butter
1 3/4cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour

Preheat oven to 350°F. Grease a 13×9-inch (or 9x9) baking pan.


Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minutes (50ish minutes for a 9x9 pan) or until toothpick inserted in center comes out with fudgy crumbs.

Christina's Fresh Mint Chocolate Chip Ice Cream

from Our Best Bites

1 1/2 C. milk (2% or whole milk)

1 1/2 C. whipping cream

pinch of salt

1 C. well-washed, packed fresh mint (you can leave the stems on)

1/2 heaping C. sugar

4 egg yolks

3-4 ounces dark or semi-sweet chocolate chips

Combine milk, 1 C. whipping cream, salt, and fresh mint in a medium saucepan.

Scald milk mixture (heat until bubbles appear around the edges) and then remove from heat. Allow to stand 20 minutes.

Combine egg yolks and remaining 1/2 C. cream in a small mixing bowl. Mix with sugar. Set aside.

When milk/mint mixture has stood for 20 minutes, slowly whisk about 1/2 of the mixture into the egg mixture. Combine completely. Return pan and remaining milk mixture to the stove on low heat and slowly whisk egg mixture into the pan. Stirring constantly over low heat, heat until the mixture reaches 160 degrees. Remove from heat. Strain through a fine-mesh strainer to a bowl, cover with plastic wrap, and chill completely.

When custard is very cold, freeze according to manufacturer's instructions. When the ice cream is almost done, add chocolate chips and allow them to mix into the ice cream completely. Transfer to a freezer-safe container and freeze for an additional 2-3 hours.

Christina's Chicken Salad

original recipe

1 lb chicken thighs, cooked and chopped
1/2 small apple, diced
1 stalk bekana, diced (I'm sure celery would work great.)
1 bunch scallions, diced
1/4 tsp curry powder
1 dash red wine vinegar
mayonnaise
kosher salt

Combine all ingredients. Add mayo and salt to taste. Chill before serving.