Chicken and Lentil Soup

Ingredients 1 pound dried brown or green lentils 12 to 15 ounces boneless, skinless chicken thighs (fat trimmed) 7 cups water 2 tablespoons Better Than Bouillon (paste) chicken flavor 1 small yellow onion, coarsely chopped 2 scallions, white and light-green parts, chopped 1/4 cup chopped cilantro leaves 3 cloves garlic, minced 1 medium-size ripe tomato, … Continue reading

Cranberry Pie

Ingredients 1 quart whole cranberries 1 1/4 cups (250 g) sugar 2 1/2 teaspoons cornstarch 1 pinch freshly ground nutmeg 1/4 teaspoon salt 1/2 teaspoon fresh orange zest or 1 tablespoon orange liqueur 1/2 cup chopped walnuts (optional) 1 knob butter the size of a small walnut, cut into small pieces for dotting the top of the filling 1 – 2 teaspoons sugar for sprinkling on top of the pie two pie crusts … Continue reading

Cranberry Sauce

Ingredients 1/4 cup freshly squeezed orange juice 1/4 cup 100 percent cranberry juice, not cocktail 1 cup honey 1 pound fresh cranberries, approximately 4 cups Preparation Wash the cranberries and discard any soft or wrinkled ones. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil … Continue reading

Turtle Pie

Ingredients for the crust: 2 cups ground pecans 1/4 cup sugar 1/4 cup melted butter for the filling: 14 oz. Kraft caramels 1/4 cup milk 1 cup chopped pecans 1 pkg. (8 squares) Baker’s Bittersweet chocolate 1/3 cup milk [it may need a lot more] 1/4 cup powdered suger 1/2 tsp. vanilla Preparation Combine the … Continue reading

Spaghetti Squash Salad

Ingredients 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded 6 tablespoons extra-virgin olive oil, plus extra for drizzling Salt and pepper 2 teaspoons grated lemon zest plus 7 teaspoons juice 1 (15-ounce) can chickpeas, rinsed 2 ounces feta cheese, crumbled (1/2 cup) ½ cup coarsely chopped fresh parsley 4 scallions, sliced thin on bias … Continue reading

Bacon Quinoa with Almonds and Herbs

Ingredients 1/3 cup slivered almonds 1 teaspoon vegetable oil 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice 1 small shallot, minced 1 cup quinoa, rinsed 2 cups chicken stock 1 sage sprig 1 tablespoon minced chives 1 tablespoon chopped parsley Salt and freshly ground white pepper Preparation Preheat the oven to 350°. Spread … Continue reading

Braised Pine Nuts with Butternut Squash

Ingredients 1 small butternut squash (2 1/4 pounds) 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 cup Italian pine nuts (3 1/2 ounces) 1 large shallot, minced 1 teaspoon tomato paste 1/2 cup dry white wine 1 cup low-sodium chicken broth Pinch of saffron threads Finely grated orange … Continue reading

Cauliflower Gratin with Manchego and Almond Sauce

Ingredients 3/4 cup half-and-half 4 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk Pinch of freshly grated nutmeg Salt and freshly ground pepper One 2-pound head of cauliflower, cut into 1 1/2-inch florets 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces) 3/4 cup plus 2 … Continue reading

Wild Mushroom Goulash

Ingredients 1/4 cup extra-virgin olive oil 2 medium onions, coarsely chopped 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped 1 1/2 pounds wild mushrooms, cut into 1-inch pieces 1 1/2 pounds cremini or white button mushrooms, quartered Salt Freshly ground pepper 4 garlic cloves, smashed 1 teaspoon caraway seeds 1/4 cup … Continue reading

Slow Roasted Lamb Shoulder with Homemade Harissa

Ingredients 1/4 teaspoon caraway seeds 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 2 ounces ancho chiles (about 4) stemmed and seeded 1 tablespoon smoked sweet paprika 1 tablespoon lemon juice 3 large garlic cloves, 1 clove mashed to a paste 1/4 cup extra-virgin olive oil Kosher salt One 3-pound lamb shoulder roast on the … Continue reading