- spice rum
- cinnamon stick
- brown sugar
- apple cider-simmering
Put a shot of spiced rum, a cinnamon stick, a teaspoon brown sugar and about 1/2-3/4 teaspoon real butter in a coffee mug. Then heat fresh apple cider to just bubbling and fill remainder of cups with the cider. It’s fine with plain cider but even better if you have some mulling spices to add. I also sometimes add a bit of nutmeg and/or apple or pumpkin pie spice. It will cure what ails you!
From Janet Hollinger
- 1lb lean ground meat
- 2 large or 3 medium tomatoes grated and skin discarded
- 1 tsp dried oregano
- 8 oz + longhorn cheese grated
- 8 oz pecorino cheese grated
- Centenalli pasta ( twisted elbow noodle) cooked per package instructions minus 1.5 min
- ¾ c whipping cream
Brown ground meat in cast iron skillet. Discard excess fat. Add grated tomatoes to skillet and simmer on medium heat for 10-12 min to evaporate some of the water from the tomatoes. Stir in oregano and salt and pepper to taste. In 9 x13 Pyrex pan combine pasta, meat/tomato mixture and cheeses! stir to mix well. Drizzle cream on top and stir lightly to mix. Bake at 350 covered for 40 min and then uncovered for another 10 or so.
- 1 lb ground lamb
- 1/2 cup rice
- 1 large tomato grated so skin is removed
- 1 small onion grated
- nice bunch of fresh italian parsley, chopped
- 8 small (small fist) peppers…can use variety of color/shape
- olive oil
Combine rice, grated tomato, grated onion and 1/4 cup of water, 1/2 Tbsp olive oil in a sauce pan and gently boil until rice is just cooked ~ 15 -20 min. Cut the tops off of the peppers, take out all seeds and ribs. Trim the edges of the tops and throw the stem away. Finely chop these pieces of the peppers. Brown the lamb in a skillet, breaking it into very small pieces. When meat is nearly browned, toss in pepper pieces and saute with meat until just softened. Stir in cooked rice/tomato/onion mixture and parsley. Add salt to taste. Spoon mixture into peppers, stuff well. If possible place with opening down. (some peppers are oblong and this cannot be done–no worries–just add a few Tbsp of water in the pan). Drizzle with some olive oil, sprinkle with sea salt and bake for about an hour at 350 deg..until pepper is easily pierced with fork. For last 5-10 minutes put on convection or broiler to brown the peppers just a bit.
- 1 large or 2 medium eggplants cut either into 1 cm slices crosswise or lengthwise
- 1 large onion-sliced crosswise, very thin slices
- 2 large tomatoes sliced into 1 cm slices crosswise
- feta ~1/2 lb–sliced into slabs ~0.5 cm thick
- olive oil
- oregano & pepper
- sea salt
Place eggplant slices in 9×13 baking pan and drizzle generously with olive oil, turning slices to coat both sides, then sprinkle with salt. Put in 350 deg oven and roast for about 45 minutes, turning once half way through. When eggplant is soft and even beginning to brown, layer thin onion slices on top of eggplant, drizzle with a little olive oil, sprinkle with a little salt, and roast in oven for about 30 min until onion begins to brown. Finally place tomato slices and feta on top, drizzle with a little oil and sprinkle with oregano and black pepper. Bake for about 20 minutes until tomatoes are soft. Then put under broiler for a few min so fet just begins to brown on the corners.
This is great as is or delicious on crusty bread as a roasted eggplant & feta sandwich.
Put the potatoes in a pot and just cover with water. Boil until a fork just pierces the cubes. Take off the heat and rinse in a colander with cold water. Combine rinsed potatoes, corn, black beans, onion, jalepeno, in a bowl. Combine lime juice, olive oil, cumin, salt in a bowl and beat with a fork until well mixed. Pour lime/oil mixture over the potato/bean mixture, toss in the cilantro and mix gently so potatoes do not get smashed.
Great cold. Left overs can be mashed up a little and put between tortillas with some grated pepper jack cheese and brown in a skillet for a great quesidilla (sp??).
- 8-10 skinny leeks or 4-5 fat leeks chopped into coins and rinsed
- 4-5 fist size potatoes, peeled and cut in to 1 cm cubes
- quart of broth veggie or chicken
- 4 tbsp butter
- parsley stems chopped up
- bunch of fresh dill chopped
- ~2 Tbsp sherry
- 1/4 to 1/2 cup grated romano
- 1/2 cup milk
- pepper and salt
Saute leeks in melted butter until soft. Toss in potatoes and broth and parlsey stems, boil gently on medium heat until potatoes are easily pierced with a fork. Take off the heat, and pulse with immersion blender or in regular blender or mash with potato masher. Blend the soup, but leave chunks of potato. Toss in sherry, romano, milk, dill, salt and pepper and stir. Taste it and Adjust sherry, cheese and salt and pep as you like.