Black bean chili

The delicious secret in this chili is in the larger chunks of tomato and creamy black beans

1 large can whole tomatoes, roughly mashed
2 cups black beans, soaked and cooked
1/2 cup ground beef (optional)
1/2 onion, chopped
2-3 cloves garlic, crushed
1 tsp oil
1 1/2 tablespoons chili powder
1 tsp cumin
1/2 tsp paprika
1 tsp red wine vinegar
salt

Heat the oil in a large heavy pot over medium heat. Cook onion and garlic until onions are translucent. Add ground beef and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, cumin, paprika and vinegar. Reduce heat to low, cover and simmer until flavors are well blended. Salt to taste.

Serve with grated Gouda or Chedddar cheese and tortilla chips.

Pork roast with mushroom wine sauce

3-4 lb pork roast
4-6 cloves garlic
salt
pepper
sprigs of thyme
sprigs of rosemary
1 cup red wine
4-6 button mushrooms
1 Tbsp olive oil
lemon wedge

Cut slits in the roast and push 1/2 garlic clove in each.

Heat olive oil in a large skillet over med-high heat. Sear the roast for about 15 seconds on each side or until mostly white instead of pink.

Season roast with salt and pepper. Tuck sprigs of thyme and rosemary in under twine. Place in a large baking dish and sprinkle with 1/4 cup water.

Bake in preheated oven at 350° until the thickest part of the roast registers 160° (about 25 minutes per pound). Baste with juices every 20 minutes. Be careful not to not overbake!

Remove roast and keep warm. Scrape juices and bits into a frying pan. Heat to medium and add wine. Cook on low for 15-20 minutes until reduced by half. Taste and salt as needed. Add mushrooms and cook until just starting to soften. Squeeze lemon over sauce. Stir gently then pour it over the roast and serve.

Orange spiced apple pie

Apple pie for me should be a fall recipe with lots of warm spices!

1 prepared pie crust
4-5 apples, peeled and sliced
2 Tbsp flour
2 Tbsp sugar
2 Tbsp orange juice
1-2 tsp butter
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp orange zest

Roll the crust out into a pie pan.

In a large bowl, toss together apples, flour, sugar, cinnamon, cloves and zest. Pour into pie crust pie. Sprinkle with orange juice and dot with butter.

Bake in preheated oven at 350° for 30-40 minutes or until apples are soft and crust browns.

Fudge au café

1 can sweetened condensed milk
12 oz chocolate chips or bars (broken)
1⁄4 c cocoa
1 T finely ground coffee
1 tsp vanilla

In a heavy saucepan heat all ingredients, mixing well. Once chocolate is completely melted, pour into a buttered dish. Let cool, then refrigerate at least three hours before serving. Can be kept in a tightly sealed container for a week or in freezer for two months.

Inspiration...

Just in case you were missing inspiration for using up the last of a batch of sauce caramel... May I suggest topping for an apple coffee cake?

White pizza with fresh vegetables

1 batch favorite pizza crust (optional: add 1 Tbsp flaxseed with the flour)
1 1/2 cups ricotta cheese
1/4 cup crumbled Mimolette or sharp cheddar
3/4 cups frozen spinach, drained
1 small tomato, thinly sliced
1 roasted red pepper, thinly sliced
3-4 Paris or button mushrooms, thinly sliced
1/2 purple onion, chopped
3 cloves garlic, crushed
salt

Roll the dough out onto a baking sheet or pizza stone. Mix together the garlic and ricotta, then spread over the crust, going almost to the edges. (If the ricotta is too thick, stir in a little milk to thin it.) Top with veggies and then crumbled cheese.

Bake in preheated oven at 400° for 25 minutes or unitil crust is just browned. Sprinkle with salt and serve.

Lemon & garlic vinaigrette

Mix this vinaigrette in the bottom of your salad bowl. Then add the lettuce and toss to coat.

1 Tbsp red wine vinegar
1/2 tsp Dijon-style mustard
1/2 tsp fresh lemon juice
Salt and freshly ground black pepper
1 garlic clove, crushed
3 Tbsp extra-virgin olive oil or sunflower oil

Whisk together vinegar, mustard, lemon juice, salt, pepper and garlic. Add 1 Tbsp oil, whisking until completely blended. Add remaining oil 1 Tbsp at a time, being sure to blend thoroughly.

Makes dressing for 3-4 small side salads.

Homemade chicken pot pie

1 cup cooked chicken, cut into bite-sized pieces
2 carrots, cut in half lengthwise then sliced thinly
1/2 cup celery, chopped
1/2 cup frozen peas, thawed
2 medium potatoes, cubed
2 sprigs fresh rosemary
1/4 tsp thym
1 tsp chicken bouillon
pepper
2 tsp butter
2 tsp flour
2 cups milk
1 prepared pastry crust

Place potatoes, carrots, rosemary, thym and bouillon in a saucepan and add enough water to barely cover them. Bring to a gently boil and cook until tender.

In a large frying pan, melt the butter over low heat. Stir in flour with a wire whisk. Cook over low heat, stirring constantly. Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken.

Once the sauce thickens (think gravy) stir in the chicken, potatoes, carrots and liquid from cooking. Taste and season with salt and pepper. Stir until mixed evenly.



Roll pastry crust out and place in a slightly undersized baking dish so that the edges stand above by about 1/2 inch. Pour filling into crust, then gently bring the edges in to wrap over filling a little.

Bake on 350° 25-35 minutes until browned and bubbly.

Walnut biscotti

Crunchy, twice-baked Italian cookies perfect for dipping in coffee, tea, hot chocolate or milk. They don't take long to make and store well.

1/4 cup sugar
1 egg
1 tsp almond extract
1 TBSP melted butter
1 cup flour
1/4 tsp baking powder
1/2 tsp cinnamon
pinch ground cloves
small handful walnuts

In a bowl mix together the dry ingredients (flour, baking powder, spices). In a second bowl the sugar, egg, extract and butter. Once completely blended, stir in dry ingredients. Stir until completely mixed in, then stir in walnuts. The dough will be stiff and heavy.



Shape the dough into a wide, flat loaf about 1/2 inch tall. Place on a baking stone or nonstick cookie sheet. Bake in preheated oven at 375 degrees for 20 minute or until the top is browned and begins to crack.

Remove from oven and let cool on a wire rack for about 10 minutes.



Transfer loaf to a cutting board and, using a serrated knife, cut into slices 1/2 inch thick on the diagonal. Arrange evenly on the baking sheet or stone. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Let the biscotti dunking begin!

(If there are any left, let cool completely before storing in an airtight container.)

Senegalese ceebu yapp

This recipe falls somewhere between the Senegalese Ceebu Yapp (pronounced cheh-boo-yap), Riz au Gras (ree-oh-grah) from Côte d'Ivoire and Jollof rice made in Nigeria, Ghana and Sierra Leone. In any case, it is most definitely a West African dish!



4 Tbsp oil (divided)
1 lb stew meat, cubed
1 onion, sliced
2 carrots, sliced
1/4 head cabbage, sliced (opt)
4-5 "chunks" of winter squash (opt)
3-4 cloves garlic, crushed
2 cups broth (or bouillon + water)
1 small can tomato paste
hot sauce (Scotch Bonnet is best)
cayenne pepper
salt
pepper
2 cups rice
lemon

Heat 2 Tbsp oil in a large skillet. Cook beef until browned on all sides. Remove the meat from the oil and set aside.

Add the onions, garlic and carrots and fry until the onions begin to become tender. Remove the onion mixture from the skillet and set aside with the meat.

In a large pot, bring the 2 cups broth to a simmer, then add meat and onion mixture. Season with salt, pepper, cayenne and about 1-2 tsp Scotch Bonnet hot sauce. Let simmer while you...



Heat 2 Tbsp oil in frying pan. Over low heat, mix the rice and tomato paste in the pan. Allow to cook for a few minutes, stirring often. Add the rice to the large pot and stir gently. Place chunks of squash and cabbage on top.

Cover and cook over low heat until the rice is done and the vegetables are tender.

VERY IMPORTANT: Stir gently every ten minutes or so and be sure there is still some liquid in the bottom of the pan so the rice does burn. Add more water or broth as needed (1/3 cup at a time).

When the ride is done, serve in large bowls with a squeeze of lemon and another dash of Scotch Bonnet hot sauce.

Rosemary-garlic round bread

A new twist on the 60-minute yeast bread!

4 1/2 tsp yeast
1 Tbsp sugar
1 1/2 cups water
3 1/2 cups flour
1 1/4 tsp salt
3/4 tsp balsamic vinegar
1 tsp fresh snipped rosemary
2-3 cloves crushed garlic,
Oil for bowl

Pour water into a large microwave-safe bowl and heat to 120° (test it with your pinkie - it should be hot, but not so hot that you can't keep your finger in it). Stir in the sugar, then add yeast. Let sit a few minutes until foamy.

Heat the oven to 450°. Put aDutch oven, ceramic or stoneware baking dish/loaf pan in to heat up with the oven. Otional: place a cookie sheet in the bottom of your oven. You'll see why later.

Add 3 cups of the flour, salt, vinegar, rosemary and garlic to the yeast mixture and mix well with a sturdy spatula or wooden spoon. Add the last 1/2 cup of flour and stir in as much as possible. Turn out onto lightly floured surface and knead for 5 minutes. The dough will be smooth and elastic, not sticking to your hands, but maybe to the counter still a bit.

Oil the microwave-safe bowl and place the dough in it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and microwave on high for 25 seconds.

Let rest in the microwave for about five minutes.

Microwave for another 25 seconds, then remove.

Let rest and rise for another 15 minutes.

Optional: While waiting, pour 1/2 cup water into the cookie sheet in the bottom of your oven. Be careful - steam is what you're after and it can burn you! The steam will help form a nice crust on the bread.

Gently shape into a ball and place carefully into the hot pan. Quickly cut two or three slashes on the the top with a sharp knife. Bake for 40 minutes, or until the crust is golden brown and the internal temperature is 200°. (You can add another 1/2 cup of water about 15 minutes into baking, if you want.)



Remove bread from oven and pan. let sit 10 minutes before slicing. Stores well in Ziploc and makes great sandwich bread the next day.

Beef stew with root vegetables

2 pounds stew beef
1 tablespoon vegetable oil
1 clove garlic, peeled
1 bay leaf
2 onions, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
3 large carrots, sliced
2 turnips, peeled and cubed
2 potatoes, cubed

Brown meat in hot oil. Add water, garlic, bay leaf, onion, salt and pepper. Add water to cover. Cover and simmer 1 1/2 hours. Add carrots, potatoes and turnips. Cover and cook 30 to 40 minutes longer.

Goes great with Rosemary-garlic bread!

Two-minute yellow cake

One big bowl. Two-minute prep. Three cheers.

1 1/2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 cup milk
1/3 cup oil
1 egg
1 tsp vanilla
1/2 tsp salt

Combine all ingredients in a large bowl. Beat for with electric mixer for two minutes. Pour into greased baking dish. Bake in preheated oven at 375° for 25 to 30 minutes. Cool, then serve with a dollop of chocolate frosting.

Gumbo with greens

Here's a new spin on Nana's gumbo: stir in 1/4 cup chopped spinach for a little leafy green nutritional boost.

Borders family pita sandwiches

1-2 sliced smoked or Italian sausages
1 medium carrot, cut into thin rounds
1 large zucchini, cut into thin rounds
1-2 sliced red bell peppers
1 sliced onion
2 crushed garlic cloves
¼ c Italian dressing
1 Tbsp balsamic vinegar or lemon juice
Goat cheese (or feta)
Pita bread

Heat a non-stick skillet to med-high. Cook sausage and carrot slices in Italian dressing for 3-4 minutes. Add remaining veggies and sauté until tender crisp. Sprinkle on vinegar or lemon juice. Serve in pita bread pockets with goat cheese.

Walnut brownies

1/2 cup oil
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 Tbsp coffee



Combine oil, sugar, eggs, and 1 teaspoon vanilla. Beat in cocoa, flour, salt, baking powder and coffee. Stir in walnuts. Spread batter into greased pan. Bake in preheated oven at 350° for 25 to 30 minutes.

Orange rolls with cinnamon glaze

My mother-in-law makes amazing cinnamon rolls. I make good cinnamon rolls. After a few attempts at capturing her recipe, I decided to branch out and develop my own specialty. Fortunately, this one came along quickly and has quickly made its way into our hearts. (And it's easier to make!) I like to start making them the night before for fresh rolls in the morning.

Rolls (directions below)
1/2 tsp yeast
1/8 cup hot water
1/2 tsp sugar
1/4 cup butter
1/4 cup sugar
1/2 tsp salt
1 egg
1/2 cup milk
2 tsp lemon juice
2 1/4 cups flour + 1/4 cup set aside
pinch nutmeg
1/2 tsp cinnamon



Honey glaze
1/8 cup honey
1 Tbsp butter
2 Tbsp milk



Orange cinnamon glaze
1/2 cup powdered sugar
2 tsp butter
1 tsp orange zest
1 1/2 Tbsp orange juice
2 tsp lemon juice

Combine water, 1 tsp sugar and yeast in a small bowl. Set aside. In a large bowl, beat butter then gradually add 1/4 cup sugar and salt. beat until light and fluffy. Add egg, milk and lemon juice and mix until blended. Stir in yeast mixture.

Gradually add 2 1/4 cups flour, cinnamon and nutmeg. Once mixed in, turn dough out onto floures surface. Knead for five minutes, adding from reserved 1/4 cup flour as needed. Once dough is smooth and elastic, place in well-oiled bowl, turning to coat. Cover and let rise one to two hours.

Punch dough down. Divide into 12 pieces. Roll each one out into a 'snake' like you used to do with play-dough. Wrap each snake into a coil and pinch the end into the side to seal. Place side-by-side in a greased baking dish.



In a small bowl combine Honey glaze ingredients. Microwave on low for a few seconds to soften butter and honey, then stir to mix. Brush over tops of the rolls.

**If you're making these at night for the following day, stop here and cover with plastic wrap. Refrigerate overnight and pull out in the morning and bake as soon as the oven reaches 350°.**

**If making immediately, let rise uncovered one to two hours . Bake in preheated oven at 350°**

Bake 20 to 22 minutes. Let cool two minutes. Mix together ingredients for orange cinnamon glaze until smooth. Spoon or brush over rolls.

Jonathan's 12-minute lasagne

I used to make a lasagne with spinach and goat cheese that we both liked. One night I was really busy and asked Jonathan to take over dinner for the night - and lasagne was on the menu. A few minutes later I looked up to see him mixing all the ingredients together in one big bowl...and it did not look appetizing.

I was so irritated that he had 'ruined' dinner but didn't say anything, thinking the best way to show him would be when he took a bite of that disgusting mixture he'd concocted. I was wrong - way wrong. His method came out tasting the same as mine - and it only took 12 minutes to put together!

I've not made my old version since that night. And I learned a little lesson about my way not always being the best way!

10-12 lasagne noodles
2 cups tomato puree (pomadoro)
1/4 cup cooked carrot purée (opt)
2 1/2 cups frozen spinach, thawed
4-6 rounds of fresh goat cheese (chèvre) OR 1 small container fromage en faiselle, drained
1/3 cup shredded mozzarella
4 cloves garlic, crushed
1/2 tsp Italian seasonings (mix of thym, basil and oregano)

Mix together goat cheese, spinach and garlic. Stir in tomato purée, carrot purée and Italian seasonings.



In a baking dish spread a layer of spinach mixture sauce, then top with layers as follows:

noodles
spinach mix
noodles
spinach mix
sprinkling of mozzarella



Repeat until all ingredients have been used. Top with mozzarella. Bake at 350° until bubbly, golden and a knife goes easily through the layers. Let cool 10 minutes before cutting and serving.

Sun-dried tomato and feta foccacia

Last weekend on our regular pizza night I made up a recipe and half of the dough and saved the extra for this foccacia for lunch the next day. After rising, punch out the air and wrap in two layers of plastic wrap then refrigerate. One hour before baking, remove from fridge and place in a well-oiled bowl to come to room temperature.

4-5 sun-dried tomatoes
2 Tbsp crumbled feta
2-3 cloves crushed garlic
3-4 sprigs fresh thym, or 1/4 tsp dried
olive oil
1/2 recipe pizza crust

Make crust as directed, omitting wheat bran, through first rise. Punch down and place on aluminum foil rubbed down with olive oil - don't be stingy! Pushing gently with fingertips, push the dough out into a rough circle or oval. The thickeness is up to you, but I find some variation makes a nice texture in the end. Brush the dough lightly with olive oil. Let the dough rise another 30 minutes as the oven heats to 400°. Top dough with tomatoes, feta, garlic and thym. Bake for 10-15 minutes or until just golden.

Veggie omelet

1 red pepper, chopped
1 small onion, chopped
2-3 white mushrooms, sliced
1 cup broccoli florets
1 Tbsp olive oil
4 eggs
1/2 cup milk
1/4 Gouda cheese, shredded (or Cheddar)
1/4 tsp salt
pinch pepper
pinch nutmeg

Heat olive oil over medium heat in a frying pan. Add veggies and cook until just beginning to soften and the broccoli is bright green.

In a bowl, beat the eggs, then mix in the milk, salt, pepper and nutmeg. Pour over the veggies in the frying pan. Sprinkle cheese on top.

Reduce heat to medium-low. As eggs set, lift edges, letting uncooked portion flow underneath. Once done, serve immediately.

Applesauce spice bread

From here...


...to here.

1/3 cup sugar
1/3 cup oil
2 eggs
1 cup applesauce
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 cup raisins (soaked first in very hot water)!

In a large bowl, combine the applesauce, sugar, oil, and eggs. beat well.

In a second bowl, mix the flour, baking powder, cinnamon, cloves and salt. Stir until just mixed (flour 'disappears') then stir in raisins.

Pour batter into non-stick loaf pan. Bake in preheated oven at 350° for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Cheater's coleslaw

I have a really great coleslaw recipe that's untouchable. But this one is pretty good and easier! Cheaters never win...but maybe they do make good coleslaw!

1/2 head cabbage, chopped finely
1 1/2 cups grated carrot salad (carrottes rapées)
1/2 cup prepared Bernaise sauce
1 Tbsp white vinegar
1 tsp Dijon mustard (more to taste)
1 tsp sugar
1/2 tsp salt
Lots of fresh black pepper



In a large bowl, mix Bernaise sauce, vinegar, mustard, sugar, salt and pepper. taste and adjust as needed. Stir in cabbage, then carrots. Chill 1-2 hours before serving.

Cinnamon rounds

Seriously good. These aren't 'cinnamon rolls' but a sweet breakfast treat with just the right amount of richness and goodness without overdoing it.

Dough
2 Tbsp sugar
2 1/4 tsp yeast
1 cup warm water
2 Tbsp melted butter
3 1/3 cups flour
3/4 teaspoon salt
1 tsp oil

To make dough, follow the steps from the dough tutorial through the first rise here.



Filling
1/2 cup sugar
1/2 cup raisins
2-3 tsp cinnamon



2 delicious options for icing
- sauce caramel
- 1/2 cup powdered sugar + 1/4 hot, strong coffee to make a coffee-flavored glazee



After the first rise, roll dough into a long rectangle about 1 cm thick.

Place the raisins in a mug and cover with water. Microwave on high one minute, then drain. Combine sugar, cinnamon and raisins. Spread over dough.

Roll the dough into a long cylinder (think paper towel tube, not t.p. roll). Using a sharp knife, cut the dough at one inch intervals. Place rolls side-by-side in a non-stick pan.

(Cover with plastic wrap and refrigerate overnight, if desired.)



Let rolls rise an hour. Bake at 350 degrees in preheated oven for 25-35 minutes or until bubbly and rolls are golden - don't overbake!

Top with icing of your choice.

Dive in...before they're all gone!