I originally saw this recipe in Gourmet, but I knew it would need some adjustments to make it to my liking. What a fantastic result - so fantastic that I've eaten it for lunch every day this week. It's great as a meal or a side dish. I can't wait until summer when I can get fresh corn all of the time.

Ingredients:

2 cups cooked quinoa
4 ears corn
4 scallions, chopped
1 tablespoon agave nectar
4 tablespoons butter, melted
salt and pepper to taste
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Place corn in a large pot of water and bring to a boil. Once boiling, cover pot and remove from heat. Let stand 5 minutes. Remove corn from the water and let cool until you can handle it safely. Remove kernels from the cob. An easy way to do that is to prop the corn cobs into the hole of a bundt pan. 

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Mix agave and butter together. In a large bowl, add quinoa, scallions, and corn together. Season with salt and pepper. Add dressing and stir together. Season with salt and pepper again if needed. Enjoy! 

 
 
I think it's safe to say that just about everyone loves Mexican food. Anyone can put together burritos, tacos, make guacamole, or season some beans. Maybe it's just me, but I could never seem to make that red-hued rice that wasn't dry or bland. After many attempts, I've finally done it!
This serves 2 - but feel free to double or triple to your needs.

Ingredients:

1 tablespoon olive oil
1/2 small onion, diced
1/2 cup uncooked long grain rice
4 oz. tomato sauce
1-1/2 cups vegetable broth
salt
1/2 teaspoon cumin

In a saucepan, over medium-high heat, add the olive oil and rice. Stir to coat rice and cook until the rice starts to puff and turn golden (do not brown). Add onions and cumin, season with salt to taste, and cook until the onions begin to soften. Add tomato sauce and broth.
Bring to a boil, then reduce heat to low and cover. Cook 20 minutes, or until rice is tender. Fluff with a fork and serve.

This rice is so creamy and full of flavor. We topped ours last night with seasoned black beans and shredded cheese for a quick, filling meal. We had to decorate our tree so I needed to make something quick and easy! Now the tree is up and our bellies are satisfied.
 
 
It’s almost Thanksgiving and families all over the country are getting ready to chow down on turkey with all the trimmings. I could care less about turkey – I’m here for the dressing. My grandmother, God rest her soul, made the BEST dressing ever. I know I’m biased, but it’s THAT good. It’s so good that I can skip over turkey, ham, cranberry sauce, mac & cheese, and any other side dish just to make sure I can get some dressing.

I could keep this recipe to myself, but why be selfish? Everyone deserves to taste this fantastic dish created by my grandmother.

**Note** In the dressing I made for the photos, I halved the recipe. The amounts in the recipe are for a 9×13 baking dish which is plenty for a family gathering!

Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
2-1/2 sticks butter
7 cups stale bread, cubed
1 cup Pepperidge Farm herb seasoned stuffing
2 cups finely cubed cornbread (can use Pepperidge Farm seasoned stuffing cornbread mix)
salt and pepper
2 tablespoons sage
1 cup water chestnuts, roughly chopped
4 beaten eggs
2 cups of chicken broth


Preheat oven to 375˚ F. In a medium sized skillet over medium heat, melt 1/2 stick of butter. Add the onions and celery and cook until softened, about 10 minutes. Season with salt and pepper to taste. Set aside to cool.
In a large mixing bowl, add both breads, cooled celery/onion mixture, sage, water chestnuts, 2 sticks melted butter, and chicken broth. Mix well then taste to check if you need more salt and pepper. Season if needed, then add beaten eggs. Mixture will be very wet.
Spread mixture into a buttered 9×13 baking dish and place into the oven. Bake 30-40 minutes until golden brown and bubbly around the edges. Let cool 10 minutes, then cut and enjoy!
 
 
Any of these can be served as a quick fireside snack or alongside a salad or soup for lunch or light dinner; also, I sometimes throw them in a butter crust in a tart pan for something “fancier”

Alsatian: Stir 4 oz of brie (rind and all) into béchamel, sprinkle generously with nutmeg,  and distribute 8 oz of fried bacon (seasoned with fresh grd pepper whilst frying)

Provencal: Top onions with sliced tomatoes & cover with Gruyere

Spring: Distribute parboiled asparagus, top with shaved high-quality parmesan & lemon zest

Winter: Deglaze onions with Marsala, top onions with mixed mushrooms seasoned with a T of fresh thyme, sprinkle Parm or pecarino on top

Broccoli: Deglaze onions with 1/2 bottle of beer (I use Guiness), add 1 T dijon mustard to Bechamel, top with parboiled broccoli florets & top with sharp cheddar cheese

Buy one of those Pillsbury Pizza doughs!!
Preheat to 425

Cut up 2 vidalias or 3 yellow onions & cry your heart out!  Put sweat them with 2-3 T olive oil or butter in a heavy covered pan over a low heat.  Expect this stage to take upwards on 20 minutes.  Remember to stir every so often. 

Whilst onions are cooking, make a simple béchamel.  I generally use a 1 to 1 ratio—Don’t know if a real chef would agree, but—4T butter melted & whisk in 4 T flour.  Heat 1.5 c milk (I use whole) in the microwave until hot but not scalding.  In a slow stream whisk in milk until it comes together.  I rarely use all the milk as I want the consistency to be thick & spreadable; thicker than gravy & thinner than peanut butter.  Keep warm.
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Check your onions!! When they begin to caramelize, remove lid & allow excess team & liquid to burn off.  Deglaze if the variety of flatbread you chose from above calls for it.

Flip over a cookie sheet & grease.  Unroll crust & split down the center, creating 2 long rectangles; Pinch the edges up around both crusts (failure to split into 2 will make for a soggy flatbread)

Spread béchamel on top of dough, top with onions, & top with additional toppings and cheese.  Bake according to directions—425 for 11-13 minutes & presto!

BTW it is very easy to make enough onions & béchamel to make a few different flatbreads at once which is what we love to do.

Recipe from Little Red Lacey

 
 
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 Jane Michaelson's Homemade Rolls.  Bless her heart, whoever Jane Michaelson is, for setting such a delicious legacy.

In a 5-or-six cup bowl, combine: 

4 cups very warm  water (note: NOT scalding...no need to massacre such a crucial ingredient.)
2 TBS granulated sugar 
6 scant tablespoons dry yeast; sprinkle; stir gently to moisten 

Set aside in a warm place for the yeast to grow while mixing other ingredients. (My favorite place is on the stove top with the oven temp set at 200 degrees F) 

In a large bowl, combine: 

4 large eggs, well beaten
1 cup canola oil
4 tsp salt
1 ¾ c. granulated sugar 

Stir well; add the yeast and water mixture and whisk lightly. 

Gradually add 12-13 cups flour, two cups at a time. Whisk well after each addition until the dough is too thick for the whisk. Then use a large mixing spoon to fold-in the remaining flour. Set in a warm, non-drafty place to rise. (Again, my favorite location: a stovetop with the oven on) 
When risen, turn-out the dough on a floured board or counter. Flour hands and divide the dough into six lumps.

Do not knead the dough. Handle it as little as possible. Pat down to desired height and then cut or roll or shape as desired. 

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For 
dinner rolls, roll to ½” thick and then cut with biscuit cutter (or small drinking cup). Place in greased pan next to each other. Let rise, bake, brush with melted butter. (...and by brush with butter they mean smother) (I use dairy-free butter).