https://www.foodnetwork.com/recipes/food-network-kitchen/tomatillo-shakshuka-8743808

Tomatillo Shakshuka

Adapted from food network recipe

4 servings 

1 lb tomatillos

1 jalapeno

1/2 bunch cilantro chopped

6 oz tortilla chips or make your own

Salt and pepper freshly ground

2 tbs olive oil

1 small onion

poblano chile pepper or green pepper 

8 ounce spinach

8 eggs

1/4 cup sour cream

Directions

In a saucepan, add water and bring to boil.

Add tomatillos and jalapeno. Cook about 10 min.

Add cilantro stems, 1 1/2 cups of corn chips, big pinch of salt and another one of pepper and 1/2 cup water.

Blend

Sauté the onion and pepper. Stirring until lightly brown. 5 min

Gradually add spinach.

Pour the sauce from the blender over the spinach mixture and stir.

Reduce the heat and maintain a gentle simmer.

Preheat oven on air fryer setting.

Add eggs to mixture by making  wells in the sauce.

Cook in oven until eggs are set.

Add 1-2 tbs water to the sour cream. drizzle over eggs and sprinkle with cilantro leaves.

Serve with tortilla chips.

 

Vegetarian Butternut Squash Chili with Black Beans

Adapted from

https://www.eatingwell.com/recipe/275508/vegetarian-butternut-squash-chili-with-black-beans/

• 2 tablespoon olive oil

• 4 cloves garlic, minced

• 1 large onion, diced

• ½ teaspoon salt

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• ¼ teaspoon ground cinnamon

• 1/2 chipotle in adobo sauce (next time I would put more

• 2 cups no-salt-added vegetable broth

• 3 cups cubed butternut squash

• 2 (14 ounce) cans black beans, rinsed and drained

• 2 (14 ounce) can no-salt-added diced tomatoes

• ½ cup Greek yogurt, for serving  oops I forgot this. We put grated cheese on instead, I guess

• ¼ cup chopped fresh cilantro, for serving I had Italian Parsley. That was great.

• ¼ cup minced red onion, again next time.

• 
  

• Directions

1. Heat oil in a large soup pot.
    Add garlic, onion and salt;
    cook, stirring often, until starting to brown, 4 to 6 minutes.
   
   Add chili powder, cumin, cinnamon and chipotle and stir to coat.
    Cook, stirring often, until the spices are fragrant but not burnt.

2. Add broth and squash; increase heat to bring to a simmer, stirring occasionally.

3.  Cover, reduce heat and simmer until the squash is tender, about 20 minutes.

4. Stir in black beans, and tomatoes.

5. Bring to a simmer, stirring often.

6. Reduce heat to low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thick, about 7 minutes. 

7. Serve topped with a dollop of yogurt or a sprinkling of cheese, cilantro and/or red onion.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Originally appeared: EatingWell.com, August 2019

 Thanksgiving 2023

Pizza Turkey- https://pinchofyum.com/fruit-pizza combined with https://www.pinterest.com/pin/88172105178674926/

Turkey and Cranberry Sauce by Russ

Mashed potatoes

Green Bean Casserole and Street Corn by Dave

Dressing by Melody

Mac-N-Cheese with biscuits by Jesse

Sweet Potato pie two ways. https://www.spendwithpennies.com/sweet-potato-casserole/

 Chilaquiles

This recipe came from  Anna Thomas's Vegetarian Epicure book 2. It serves 6-8 people.

I used to make it as a casserole like she did, but now most of the time we pour the toppings over some chips and call it a day. Since there are only two of us, it works better. I use the sauce a few times and then freeze it so we can enjoy Chilaquiles whenever we want.

Ingredients

10 corn tortillas cut into eights and fried. (I just use tortilla chips from the bag.)

1 lb tomatillos

1 1/2 lb red ripe tomatoes

1 large yellow onion

1 1/2 tbs olive oil

the recipe adds a 1/2 tsp sugar, but we don't like it that sweet.

1 cup Anaheim chile ( the recipe calls for Poblano, but we never seem to get them in the store)

2 tbs chopped cilantro leaves

1 lb grated cheese ( could be Jack, Cheddar, whatever you like)

1/2 cup milk

1/2 cup sour cream

Garnish

3-4 hard boiled eggs, chop them

3-4 green onions, chopped as well

sour cream

avocado slices

The first step is to fry the tortillas but I dont do that

2. Peel the tortillas, wash them and pop them into boiling water.

3. Boil them for 7 minutes or until they start to split.

4. Drain and puree them in the food processor.

5. Boil the red tomatoes for 3 min and peel them, then add to the puree.

6. Peel and chop the onions and saute in the olive oil.

7. Add the pureed tomatillos and tomatoes, the diced green chilis, minced jalapenos, salt and cilantro.

8. Simmer for 10 minutes. Season to taste.

These days, that is it. I put some chips on a plate pour this delicious sauce over it and then more chips and the garnish. Bon Apetit.

For the casselrole.

 

Mexican Tortilla Casserole

https://www.savorysimple.net/mexican-tortilla-casserole/

This recipe serves 12. I made half and it served us well for 3 meals.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large chopped yellow onion
• 1 minced garlic clove
• 1 teaspoon ground cumin
• 1½ teaspoons chili powder
• 1 (14-ounce) can diced tomatoes, drained, 1/4 cup juice reserved
• ¼ cup tomato paste
• (I am not sure what I used for tomatoes. I think we had half a can of tomato sauce in the fridge. It had herbs in it as well. Mmmmm I will have to decide what to do next time.)
• 2 (15 ounce) cans black drained
• 1½ cups corn
• 3 cups frozen chopped spinach
• salt and pepper
• 8 corn tortillas
• 2 cups mozzarella jack or cheddar cheese
• Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa, 
• I topped with mole that I made and Mexican cheese as well.

Instructions

• Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray. (1/2 in a 7x9 pan was full)
• Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. 
• Stir until the onions are soft and the spices are fragrant, about 3-5 minutes. 
• Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. 
• Season with salt and pepper to taste.
  
  To build the casserole
• Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
• Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
• Serve with garnishes, 

Notes

Adapted from The Mom 100 Cookbook, Adapted from savorysimple.net

Mexican Tortilla Casserole -https://www.savorysimple.net/mexi

Jesse Pizza Recipe

 1 kgm flour

622ml cool water

25.9 g salt

1.13 g yeast

Add water to a mixing bowl and dissolve salt

Add 10% of flour. Mix with hand or wooden spoon

When you have a smooth batter like consistency add yeast and dissolve it. 

(yeast should not be in direct contact with the salt because it will DIE)

Gradually add the rest of the flour while mixing until you have one single mass.

Move the dough onto the countertop and start kneading.

Knead by hand for 15 -20 minutes or in a stand mixer at low speed for 10-15 minutes until you get a smooth dough. The goal is to add air and develop gluten.

Leave to rest for 15-30 min covered.

Fold the dough over itself several times a few times to make a smooth round dough.

Place in an airtight container or a bowl covered with plastic wrap. Let rise for 14 hours.

The end.

 Experimental at best Mac and Cheese Bites

• 2 cups macaroni noodles, uncooked
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 1/4 cup milk
• 2 cups cheddar cheese, shredded
• 1/4 cup Parmesan cheese
• 2 eggs
• 1/4 teaspoon dried Parsley, for garnish, optional

Crumb topping

• 1/4 cup breadcrumbs
• 2 tablespoons salted butter, melted
• 1 tablespoon Parmesan cheese

How To Make It

1. Preheat oven to 400 degrees Fahrenheit. Grease the muffin pan 
2. In a medium pan, cook the macaroni according the package’s directions. Drain.  Set aside.
3. Melt two tablespoons of butter in a saucepan over medium heat. Slowly add the flour while stirring.
4. Stir in the milk. Stir until thick. 
5. Add the Parmesan and cheddar cheeses and more milk as needed.
6. Remove the cheese mixture from heat and add it to the cooked macaroni. 
7. Stir to combine, then add the eggs and continue to stir.
   
   I DID NOT TRY THIS. I made Mexican Mac and Cheese from the foodnetwork.https://www.foodnetwork.com/recipes/mexican-mac-n-cheese-2640037

I will add eggs to the Mexican Mac and Cheese and then follow this recipe.

1. Fill the mini muffin pan with the macaroni mixture right to the top of each cup.
2. In a small bowl, stir together the breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the breadcrumbs over the mac and cheese cups.
3. Bake the macaroni for fifteen minutes. Allow the macaroni to cool in the pan before attempting to move each cup.
4. If the mac and cheese cups do not easily come out of the pan, then gently use a butter knife to loosen them.
5. Serve and garnish with fresh parsley, if desired.
   
   Adapted from

https://www.simplystacie.net/mac-cheese-cups/

 

Ingredients

• 7 cups popped popcorn

• 1/4 cup butter

• 1 teaspoon paprika

• 1 teaspoons lemon juice

• 1/2 teaspoon salt (I didn't add)

• 1/2 teaspoon garlic powder

• 1 teaspoon onion powder (I didn't add)

• 1/8 teaspoon cayenne pepper

• 1/2 teaspoon chili powder

• 1/2 cup maybe parmesan cheese

Directions

1. Preheat the air fryer to 350 degrees F (175 degrees C). Place popped popcorn in a large roasting pan.

2. Combine melted butter, paprika, salt, garlic powder, onion powder, and cayenne pepper in a small bowl; pour over popcorn and stir until it is somewhat evenly coated. Drip lemon juice over popcorn and sprinkle with cheese.

3. Bake in the preheated oven for 15 minutes, stirring every 5 minutes. I added more cheese each time. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.

4. https://www.allrecipes.com/recipe/149548/cajun-spiced-popcorn

5. Rachael Rae says for 1 cup popping corn.

6. 2 tablespoons melted butter

   1/2 teaspoon sweet paprika

   1 teaspoon salt

   1/2 teaspoon garlic powder

   1 teaspoon cumin

   1/4 teaspoon cayenne pepper

7. 
   

Blueberry cream cheese coffee cake

 I found a really old Sunset Magazine (2007) and checked out the recipes. This one stood out. Quite tricky to make, but spectacular at Poway Lake on Father's Day.

Elaine Wing Hillesland, owner of Alegria Oceanfront Inn and Cottages in Mendocino, CA, serves this cake to her bed-and-breakfast guests. It serves 10-12 people and takes an hour to prep and cook.

Ingredients

1 cup fresh blueberries, rinsed

1/4 cup apple juice but I used canned mango

1 teaspoon cornstarch

2 cups all-purpose flour (separated use)

1 cup sugar (separated use)

1/2 cup cold butter, cut into chunks

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon grated lemon peel

3/4 cup plain yogurt

1 teaspoon vanilla 

3 large eggs (used at different times)

6 ounces cream cheese, at room temperature

1 teaspoon lemon juice

1/2 cup sliced almonds, toasted

How to Make It

Berries

In a 1- to 2-quart pan over medium heat, bring blueberries and juice to a boil.
Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes.
In a small bowl, blend cornstarch and 2 teaspoons water.
Add to blueberry mixture; stir until it simmers and thickens, about 1 minute.
 Let cool to room temperature. I did this the night before. Saved a bunch of time.

Cake
In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture.
Cut in with a pastry blender until mixture resembles coarse crumbs.
**Reserve 1/2 cup;
pour remaining into a large bowl.
Stir in baking powder, baking soda, salt, and lemon peel.


In a bowl, mix yogurt, vanilla, and 2 eggs until blended;
stir into flour-baking powder mixture until incorporated.
Spread batter in a buttered 9-inch round cake pan with a removable rim.

Cream Cheese

In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth.
 Spread over batter in pan, leaving a 1/2-inch border bare.
Gently spread blueberry mixture over cream cheese mixture, leaving some visible.
 Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.


Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.
Sprinkle with icing sugar

https://www.sunset.com/recipe/blueberry-cream-cheese-coffee-cake

Jesse's Pizza Dough

 

Trying to figure out what kind of pizza dough will work in our pizza oven. Jesse recommended this recipe adapted from pizza heaven.

This will make 6 11-12 inch Neapolitan pizzas:

• 1kg or 1 bag Tipo 00 flour 
• 622 ml cool water 
• 25.9 g of fine sea salt 
•  1.13 g of active dry yeast 

Use a large mixing bowl.

Mix water and salt.

Add 10% of the flour and mix with a wooden spoon until smooth

Add yeast stir until dissolved

Gradually add the rest of the flour while mixing

Put dough onto counter and knead for 15-20 minutes

Leave uncovered for 15-30 minutes

Fold the dough over a few times making a smooth round dough ball.

Place in an airtight container and let rise for 14 hours.

Happy Eating!

https://thepizzaheaven.com/authentic-neapolitan-pizza-dough-recipe/

Ingredients for Authentic Neapolitan Pizza Dough

Authentic Neapolitan pizza dough consists of only 4 simple ingredients: flour, water, salt, and yeast. And to get the best result, make sure you use quality ingredients.

This will make 6 11-12 inch Neapolitan pizzas:

• 922g Tipo 00 flour (100%)
• 553ml cool water (60%)
• 23g of fine sea salt (3%)
• 1g of fresh yeast (0.1%) or 0.28g of active dry yeast (0.03%)

What you’ll need to make Authentic Neapolitan pizza

Here are a few things you need to make Neapolitan pizza:

• A mixing bowl
• A kitchen scale (preferable an accurate 0.01g scale) to measure ingredients
• A proofing box (or alternatively small air-tight containers that can hold one pizza dough ball each)
• A pizza peel to transfer the pizza in and out of the oven
• A pizza oven (alternatively a pizza stone or steel – but heat is key!)
• (optional) A dough scraper or spatula to handle the dough
• (optional) An infrared thermometer to check the temperature of your oven

You’ll also need Neapolitan pizza sauce, cheese, and toppings for the pizza.

 

Kumquat Upside Down Cake 

 total time: 1 hours 50 minutes

 

 

---

INGREDIENTs

• 1 tsp. vanilla
• ½ tsp. salt
• Caramel Topping
• 1½ lbs. kumquats, halved and deseeded
  1 stick (4 oz)  unsalted butter
  ¾ cup light brown sugar (I used 1/2)
  3 Tbs honey
  ½ tsp. vanilla
  ½ tsp. salt
  Handful of blueberries
  
  Cake Batter
• 1 1/3 cup sugar 
• 1 1/3 cup flour
  1½ tsp. baking powder
  ¾ tsp. salt (more like a pinch
  1 cup (8 oz) softened butter
  1 1/3 cup sugar (just over a cup)
  5 room temp. eggs
  1 tsp. vanilla 

---

INSTRUCTIONS

1. Preheat the oven to 335ºF.
2. Melt butter pan.
   Add brown sugar/ stir Remove from heat. Add vanilla, honey and salt, and stir to combine.
   Put in 9x12 pan
3. Add the fruit to caramel mixture — fit as much as you can inside. 
4. Make the batter: Put softened butter and sugar in a large bowl and beat until fluffy. Add eggs one at a time, beating on high. Add vanilla.
5. In a separate bowl, sift together dry ingredients.
   Add to wet ingredients until combined.
6. Carefully spoon or pour batter over kumquats, taking caution not to disturb the fruit. Carefully smooth the batter.
7. Place cake in oven on the middle rack. Bake for about 1 hour, checking after 45 minutes. Test the cake with a toothpick, making sure it is cooked in the middle. Take a butter knife and loosen edges along the pan. Put cake on a wire rack and let it cool for about 30 minutes.
8. Put a large platter face down over cast iron pan and flip cake
   I am also considering dripping dark chocolate over it. MMMMM

• Adapted from https://alexandracooks.com/2009/06/03/kumquat-upside-down-cake/