Black Bean and Corn Relish

Ingredients:

• 1 can cooked black beans, drained and rinsed
• 1 can's worth Trader Joe's Frozen White Corn
• 2 tablespoons minced red bell pepper
• 1 teaspoon minced garlic
• 6 tablespoons chopped green onions
• 3 to 4 tablespoons chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

Mince garlic and set aside.  Drain and rinse the black beans and set aside.  Thaw corn and set aside.  Mince red bell pepper and set aside.  Hope green onions and set aside.

Combine all ingredients in a medium bowl and toss well. Adjust seasonings with salt and pepper.

Refrigerate relish for 30 minutes, stirring occasionally, before serving.


Myrtle's Note:  I wanted a black bean and corn relish recipe, but only found a black bean one that had what I wanted in it, so I tweaked Emeril a bit.  The longer it sits, the better it gets.  I just loved it the second day!


Yield: 6 servings

Adapted from:  http://emerils.com/126948/black-bean-relish

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

Salad Ingredients:

• 4 large ripe tomatoes (or 20 cherry tomatoes)
• 2 ripe large Hass avocados
• 1 large red onion
• 2 cups arugula leaves
• 1 teaspoon ground cumin
• 1/4 cup freshly chopped cilantro leaves
• Toasted Cumin Vinaigrette

Vinaigrette Ingredients:

• 1/4 cup fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon cumin seeds
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup olive oil
• 1/4 cup avocado oil
• Redmond's Real Salt
• McCormack's Peppercorn Medley

Directions:

Cut the tomatoes into 1-inch chunks (or halve the cherry tomatoes) and set aside.  Halve the avocados, remove the pit, scoop the sides out and cut into 1-inch chunks and set aside.  Peel and thinly slice the onion, separating out the curved pieces, and set aside.  Lightly toast the cumin seeds and set aside.

[Do not use a blender to make this vinaigrette.]  Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl.  Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste.

Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.

Myrtle's Note:  I actually served this without the arugula and it was very, very well-received.  Other than not having the arugula, I swapped out one of the oils for avocado oil, since this is a recipe with avocados.  You end up with extra vinaigrette so you can have the salad a second day or use the vinaigrette with another salad.  My guests thought this had a very Mediterranean flavor.

Yield:  Serves 4

Source:  http://www.cookingchanneltv.com/recipes/avocado-salad-with-tomatoes-lime-and-toasted-cumin-vinaigrette.html

Spinach and Gruyere Soufflé

Ingredients:

• 2 tablespoons unsalted butter
• 5 cups (5 ounces) packed spinach
• 2 tablespoons all-purpose flour 
• 3/4 cup, plus 2 tablespoons whole milk 
• 1/2 cup, plus a bit grated Gruyere cheese 
• Coarse salt and ground pepper 
• 2 large eggs, separated, plus 2 large egg whites

Preheat oven to 375 degrees.


Directions:

Set out your eggs to bring them to room temperature.

Fetch a small metal paper clip.  Cut some cooking twine, long enough to go around the dish and tie off.  Cut some parchment paper into a six-inch strip long enough to go around the dish with a bit of overlap.  Set these aside.

In a large skillet, heat two tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted (~ 4 minutes). Transfer to a strainer to cool, press to release the liquid.

In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms.  Continue to cook until pale blond in color (~2 to 3 minutes). Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened (~3 to 5 minutes).  Remove from heat. Stir in cheese until melted.  Season with salt and pepper.  This is your soufflé base.  Transfer it to a large bowl.

In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base and then pulse until blended. Stir spinach mixture into remaining soufflé base. [If needed, you can press plastic wrap against surface and keep at room temperature, to store the base up to 4 hours.]

In a large bowl, using an electric mixer, beat four egg whites and pinch of salt on until stiff peaks form.  You will want to start the mixer slowly, then move to a medium speed after you see a lot of air. And then finish on medium high.  Be sure not to over beat the eggs.  (~3 minutes).

You want to add the egg whites in two batches. First add a third of them into the souffé base, folding the egg whites until they are mixed thoroughly.  It is best if you cut down with your spatula as if you are using a knife, then rotate the spatula to lift up the mixture and fold it over.  Rotate the bowl a quarter turn, cut, lift, and fold.  Repeat until mixed.  This first step will lighten your base.  Then, gently, gently add in the remaining egg whites, cutting, lifting and folding until just mixed.  Do not over mix.

Pour the soufflé batter into a one quart, high-sided soufflé dish.  Wrap the parchment paper around the dish, using the paper clip at the top where it overlaps to hold it into a cylinder shape.  Use the twine to tie the paper to the dish.  Carefully transfer the dish to the oven.  

Bake until soufflé is tall, browned, and firm to the touch (~ 35 minutes).  Do not open the oven during the first 25 minutes of baking.  Serve immediately.

Myrtle's Note:  I watch a lot of the Great British Bake Off, so I have learned a bit about soufflés.  I used that knowledge on my changes to this recipe.  Use room temperature eggs.  Do not grease the dish so that the soufflé can climb.  Use parchment paper, a paperclip, and twine to help the soufflé hold its shape in the oven whilst it is cooking.   I learned the egg whites folding technique, especially about lightening the base first with a third of the egg whites from many, many YouTube videos on egg whites and batters.  The other change I made to the recipe was to add a bit more gruyere than a half cup.  A heavily mounded half cup.  I love cheese and took the risk to add just a bit more to this recipe.  It is tasty, for sure.  And seeing your own soufflé all tall and risen is a mighty proud culinary moment!


Yield: 4 servings

Source:  http://www.marthastewart.com/317933/spinach-and-gruyere-souffle

Bacon, Gruyere, & Butternut Squash Frittata

Ingredients:

• 6 slices thick sliced, applewood smoked bacon
• 2 cups butternut squash (~half a small one)
• 1 small sweet onion
• 1 1/2 tablespoons fresh minced rosemary, plus more for garnish
• 6 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 oz. Gruyere
• 1/2 teaspoon Redmond's® Real Salt (or to taste)
• 1 teaspoon McCormack's® Peppercorn Medley (or to taste)

Preheat oven to 375 degrees.

Directions:

Peel the butternut squash and cut into small cubes and set aside.  Chop the onion and set aside.  Strip the rosemary leaves from the stem, mince, and set aside.  Grate the Gruyere, separate into 2/3 and 1/3, and set aside.

Over a large oven-safe skillet (preferably cast iron) over medium-high heat, using kitchen shears, snip the bacon slices in to 1 centimeter slices.  Cook bacon until beginning to soften (~4 minutes). 

Add butternut squash, onion, and rosemary and cook until softened, stirring frequently (~14 minutes).

Whisk eggs, milk, cream, 2/3 of the cheese, salt, and pepper in a large bowl or glass measuring cup. Pour the egg mixture over butternut squash mixture.  Cook over medium heat until edges of eggs begin to set (~8 minutes).

Sprinkle remaining cheese on the top, top with a bit more rosemary, and carefully transfer to oven.  Bake until golden brown (~15 minutes).


Myrtle's Note:  I found this recipe tasty, of course, but also a bit off in timing.  The times in my recipe reflect what it actually took for me to cook two of the steps rather that what the recipe said.  The only other change I did was to model what I learned in quiches and use 1 cup of milk and 1/2 cup of heavy cream instead of 1 1/2 cup milk.  Other than that, I highly recommend peeling and cubing the butternut squash the night before if you are going to have this in the morning.


Yield: 4-6 servings

Source:  http://www.delish.com/cooking/recipe-ideas/recipes/a44788/bacon-gruyere-butternut-squash-frittata-recipe/

Goat Cheese, Spinach, & Sun-Dried Tomato Quiche

Ingredients:

• 1/2 teaspoon olive oil
• 1 teaspoon minced garlic
• 3 packed cups fresh spinach 
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 4 ounces goat cheese (and a bit extra)
• 1/2 teaspoon Redmond's® Real Salt, or to taste
• 1 teaspoon McCormack's® Peppercorn Medley, or to taste

Preheat the oven to 350 degrees.


Directions:

Prepare the pie crust the night before to save yourself some time.

On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and crimp the edges. 

Using pie weights, blind bake pie crust for 20 minutes.  Remove the pie crust from the oven, remove the pie weights, and cook an additional 10 minutes, until golden brown.

While the pie crust is baking, drain and chop the sun-dried tomatoes and set aside.  Mince the garlic, and set aside.  Rough chop the spinach and set aside.  Crumble the goat cheese, divide in half, and set aside.

Remove the pie crust from the oven and let cool.

Whisk the eggs, milk,  cream, salt, and pepper together until combined. Stir in the sun-dried tomatoes, 1/2 goat cheese, and the spinach. 

Pour the egg mixture into the cooled pie crust.  Top with the other half of the goat cheese.  Use aluminum foil or a pie shield to prevent the pie crust from over browning, 

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 - 55 minutes. 

Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers for breakfast, lunch, or dinner! Store tightly covered in the refrigerator for up to 4 days.

Myrtle's Note:  I loved the combination of these ingredients, but I followed the process a bit more from the method source article.  However, my step-father, who has made quiche, had me not cook the spinach in advance.  Since the quiche turned out to be pretty much the best thing I have ever tasted, I think he was right in his methodology.  The sweetness of the sun-dried tomatoes and the tanginess of the goat cheese is just lovely.


Yield:  6-8 servings

Adapted from:  http://sallysbakingaddiction.com/2016/03/11/goat-cheese-spinach-sun-dried-tomato-quiche/

Method from:  http://www.thekitchn.com/how-to-make-a-fool-proof-quiche-168459

Perfect Pie Crust

Ingredients:

• 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour 
• 1 teaspoon salt 
• 2 tablespoons sugar 
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 
• 1/2 cup cold vegetable shortening, cut into 4 pieces 
• 1/4 cup cold vodka 
• 1/4 cup cold water

Directions:

Take the butter and shortening from the refrigerator.  Cut the butter into 1/4 inch slices.  Cut the shortening into four pieces.  Place both into a bowl and pop into the freezer to chill further.

When ready, process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. 

Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). 

Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.  Use your hands if needed to help it come together into dough.

Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days or place into the freezer for later use.

Myrtle's Note:  I have been so anxious about attempting my very first pie dough.  I had heard about America's test kitchen recipe and thought that would be a good place to start.  I did find it odd when I dumped the mixture into the bowl.  It looked just like flour. I couldn't see it coming together at all, even with the liquids.  However, it did.  Fairly quickly.  This is definitely a doable recipe for a pie crust beginner like me!

Yield:  2 crusts

Source:  http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html

Mango Salsa

Ingredients:

• 1/2 medium red onion (~1/3 cup)
• Juice from 2 limes (~4 tablespoons)
• 2 1/2 pounds ripe mangoes (~4)
• 1 large poblano pepper (~2 tablespoons)
• Leaves from 4 stems cilantro (~3 tablespoons)
• 2 tablespoons olive oil
• 1 teaspoon Redmond's® Real Salt

Directions:

Thinly slice the onion.  Place in a bowl with the lime juice and let sit for at least 10 minutes.

Peel and cut into a large dice the mango and place in a medium bowl.  Stem, seed, and finely chop the poblano pepper and add it to the mango.  Finely chose the cilantro and add.  Add the salt and olive oil.  Toss thoroughly.  Then add in the lime juice and onions.  Toss thoroughly.

Myrtle's Note:  I do wonder if my mangos were not diced small enough, since I had no photo as a guide.  After dumping the onions in and tossing, I decided they looked odd with long slivers and the mango pieces and tiny pieces of pepper.  So, I fished them out and cut them in about thirds.  Next time, I will sliver and then cut them before soaking.  I am allergic to mangos, so I couldn't taste test this recipe.  However, my folks loved it.  Every cook loves a satisfied customer!

Yield:  4-6 servings

Source:  https://patijinich.com/recipe/fresh-mango-salsa/

Baked Oatmeal

Ingredients:

• 2 bananas
• 2 eggs
• ⅓ cup pure maple syrup
• ¼ teaspoon Redmond's® Real Salt
• 2 teaspoons baking powder
• 3 teaspoons vanilla paste
• 1 tablespoon cinnamon
• 1 cup Greek Gods® Greek yogurt
• 3 cups oats
• 1 cup whole milk

Optional toppings: dried cranberries, apples, blueberries, nuts, etc.

Preheat oven to 350 degrees.


Directions:

In a large bowl, mash bananas. Add the eggs and mix thoroughly.  Then add then maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt and stir throughly.

Next add the oats and milk and stir until the oats are completely incorporated into the batter.  Let the batter sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.

Line muffin tins with muffin liners. Pour the mixture into each muffin cup until just below the top of the liner.  If using toppings, gently push them into each muffin cup.

Bake for 30 minutes.

Let cool for 5 minutes before eating. Once cool, you can store in an airtight container or freeze in a storage bag.

Myrtle's Note:  I think that these are more like baked oatmeal rather than muffins.  However, they are tasty!  I tried cranberries and blueberries as toppings and prefer the blueberries.  They were a nice contrast to the strong banana flavoring.  Even with a tablespoon of cinnamon, they are not very cinnamony, so I would not recommend reducing that.  My changes to the recipe were to up the vanilla and make it paste.   And I use Honey or Honey Vanilla Greek yogurt.

Yield:  18 muffins

Source:  https://www.buzzfeed.com/robertbroadfoot/these-banana-oatmeal-muffins-are-perfect-for-a-snack-on-the

Sun-dried Tomato Chicken Meatballs

Ingredients:

• 1 lb. ground chicken
• 3.5 oz. sun-dried tomatoes packed in oil
• 1 slice bread (suggest Pepperidge Farm® Farmhouse Sourdough)
• 1/3 cup whole milk ricotta
• 1 tablespoon whole milk
• 1 large egg
• 3-4 large cloves of garlic
• fresh rosemary (~1 large spring)
• fresh thyme (~6-8 stems)
• fresh sage (~5-6 leaves)
• 1/2 teaspoon Redmond's® Real Salt
• 1/2 teaspoon McCormack's® Peppercorn Medley

Preheat oven to 350 degrees.


Directions:

Mince garlic and set aside.  Strip rosemary and thyme leaves and mince them, along with the sage, and set aside.  Pulse the bread in a food processor to make fine breadcrumbs and set aside.  Lightly beat egg and set aside.  Drain (but preserve the oil) and rough chop the sun-dried tomatoes.

Put the tomatoes and garlic in the food processor and pulse.  Add in the bread crumbs and pulse.  Put this mixture to a large mixing bowl.  Then add the rest of the ingredients, except for the saved oil and mix well.

Shape into 21 meatballs and place on a large metal pan.  Brush with the olive oil from the sun-dried tomatoes container.  Bake until done (165 degrees), approximately 16 minutes.

Myrtle's Note:  I have wanted to try chicken meatballs for a while and went looking for a recipe.  This was close to what I wanted, although I changed the herbs and switched to fresh breadcrumbs.  Since the original recipe called for 1.5 pounds of chicken and I wanted to have a recipe for a 1 pound container, I had to work out reducing some of the ingredients.  The mixture feels really wet and I was worried, as I rolled out the meatballs, that they would not set, but the end result were really tasty, firm meatballs.

Yield:  6 servings

Source:  adapted from http://www.bhg.com/recipe/chicken-meatballs-with-sun-dried-tomatoes/

Lemon Thins

Ingredients:

• 1/3 cup butter, softened
• 1/3 cup lard (or shortening)
• 1 cup sugar
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla paste
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons confectioners' sugar

Preheat oven to 350.


Directions:

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the lemon juice, lemon zest, lemon extract and vanilla paste.

Combine the flour, baking powder, baking soda and salt.  Gradually add to the creamed mixture and mix well.   Once the dough comes together, turn it out onto the counter and shape into a 12 inch roll.  Wrap the roll in plastic and refrigerate for at least two hours.

Unwrap dough.  Cut into 1/4th inch slices, cutting only enough for your pans and then put the roll back into the refrigerator.  Place two inches apart on stoneware or an un-greased baking sheet.

Bake until the edges are just starting to lightly brown (approximately 11-13 minutes).  Half way through, rotate the pan.  Cool 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.

Myrtle's Note: The two substitutions I did was to use lard and vanilla paste.  The one thing I found, again, with my oven these cookies took 12-13 minutes, when the original recipe says 8-9 minutes.  I was surprised the cooking time was so off.  Because they are such a thin cookie, I also learned that it is important to rotate the pan half way through.  Otherwise, the back ones become too browned.  I am not a browned cookie kind of person.  In short: these are really, really, really tasty ... thin, crispy, and lemony.  Mmmm!

Yield: 4 dozen

Source:  http://www.tasteofhome.com/recipes/lemon-thins

Eggplant Involtini

Ingredients:

• 2 large eggplants (~1.5 lbs each)
• 1 small red onion
• olive oil
• 1 quart whole tomatoes in juice (not puree)
• 3 cloves garlic
• 1/2 teaspoon oregano
• 1 teaspoon thyme
• 1 pinch dried red pepper flakes
• 1 cup whole milk ricotta cheese
• pecorino cheese
• 1 slice bread
• 1 tablespoon lemon juice
• 1/4 cup fresh basil, chopped, or 1 large dollop Gourmet Gardens® basil paste
• Redmond's® Real Salt
• McCormack's® Peppercorn Medley

Preheat Oven to 375 degrees


Directions:

Prep.  Line two large baking pans with greased parchment paper and set aside.  Grate pecorino cheese (about 3/4 cups rounded) and set aside.  Mince onion and set aside.  Mince Garlic and set aside.  Use a food processor to create breadcrumbs from the slice of bread and set aside.  Drain the tomatoes into a bowl.  Rough chop the tomatoes.  Put the pieces into the bowl of tomato juice and set aside.

Roast the eggplants.  Peel the eggplants.  Trim a small bit from each side so that all your ensuing slices can lay flat.  Slice into 1/2 inch slices.  Lay out the slices on the pans.  Brush olive oil (about 5 tablespoons) on the slices, then salt and pepper.  Flip and repeat.  Place into the oven and roast for approximately 30 minutes.  Remove from the oven and let rest, flipping after 5 minutes lest condensation form beneath the slices.

Make the tomato sauce (whilst the eggplant slices are roasting).  In a sauteause pan (one that can go into the oven), put one teaspoon of olive oil and brown the onions.  Part way through, add the garlic and finishing browning.  Add in the tomatoes and their juice.  Add oregano, thyme, 1/2 teaspoon salt, 1/2 teaspoon peppercorn medley, and pinch of red pepper flakes.  Let simmer whilst making the cheese filling.

Make the cheese filling.  In a medium bowl, add together the ricotta, a well rounded (heaping) 1/2 cup of pecorino, the breadcrumbs, 1 tablespoon of lemon juice (about 1/2 of a large lemon), the basil (I prefer the paste) and 1/2 teaspoon of salt.  Mix until well-blended.

Roll the eggplant slices. Distribute the cheese mixture evenly amongst the slices by placing a hefty soup spoon of cheese mixture onto the large end of the eggplant slices.  Starting from that large end, roll up the eggplant slices around the cheese mixture.  Place each slice into the sauce, with the seam side down.  Put one eggplant roll into the middle of the pan and fan the rest around it into a circle.

Finish.  Simmer on the stove for 12-15 minutes (look for the cheese mixture to melt).  Remove from the stove and top with more grated pecorino.  Finish in the oven beneath broil to brown the top.


Myrtle's Note:  I saw this on America's Test Kitchen and wanted to make it immediately.  Whilst I did tweak the tomato sauce a bit, I found the recipe rather easy to follow (once I transcribed it from the video).  This was one of the absolute best eggplant recipes I have ever had.  And was a bit hit with guests.  Over all, none of the steps are complicated and the end result is an impressive dish.  The key is to do all your prep beforehand so that you can smoothly go from prepping and roasting the eggplant slices to the sauce to the cheese mixture to the rolls.


Yield: 4-6 servings

Source:  https://www.youtube.com/watch?v=ngU9ke0ykNc

Poached Chicken (Forgotten)

Ingredients:

• chicken breast
• Redmond's® Real Salt
• McCormack's® Peppercorn Medley
• aromatics of your choice
• water (or liquid of your choice)

Directions:

If your chicken is not even thickness, pound it a bit, but do not over do it and end up with thin chicken.  Salt and pepper each side.

Place chicken breast(s) in a lidded pot.  If poaching several breasts at a time, use a pot that will hold them in a single layer. Add your aromatics and enough cold water to cover the chicken by two inches.

Bring to a simmer then cover and simmer for 1 minute only.  Remove from heat and leave to cool for 90 minutes without removing the lid. 

When ready to use, strain poaching liquid and reserve for later use as stock.

Myrtle's Note:  I was initially worried about this method, because when I tried it the first time, I thought the meat looked pink on the bottom.  However, it was ever so slightly brown from resting on the bottom of the pan, I guess.  Anyway, I panicked and poached it some more using the traditional method.  The second time, I put one of the two sprigs of thyme that I used beneath the chicken and actually brought it to a hard boil before turning the heat back down.  I am sure that was probably not necessary.  I am calling this method the forgotten method because it sits in the warm water for so long.  I think I prefer the traditional method, but this would be helpful when you have lots of other things to cook since you can set it aside and forget about it for a long while.  This method does result in the most aromatic chicken of the three methods.

Source:  http://www.annabel-langbein.com/recipes/aromatic-poached-chicken/491/

Poached Chicken (Traditional)

Ingredients:

• chicken breast
• Redmond's® Real Salt
• McCormack's® Peppercorn Medley
• aromatics of your choice
• water (or liquid of your choice)

Directions:

If your chicken is not even thickness, pound it a bit, but do not over do it and end up with thin chicken.  Salt and pepper each side.

In a lidded pot large enough to have your chicken in one layer, lay the chicken on the bottom.  Add your aromatics.  [Again, I used lemon slices, smashed garlic, and sprigs of fresh thyme.]  Gently cover the chicken until the water is a good one inch above your chicken.  [Another cook I watched suggested the liquid be two knuckles.]

Put the pot on the stove on high heat and bring to a boil.  As soon as it is boiling, cover the pot and turn the temperature down to low.

Let cook until the chicken reaches 165 degrees in the thickest part.  Depending on how many breasts you are poaching, this might be 10-14 minutes.

Remove from the poaching liquid and let rest on a plate for 5 minutes before cutting or shredding.

You can save the poaching liquid for a broth or stock.  Bring back to a boil and let it reduce a bit before saving.


Myrtle's Note:  I think that I might like this method better.  I had trouble bringing it to a boil on medium-high, so I plan to go straight to high next time (instructions are adjusted).  I have an electric, flat top stove and the constant cycling of the burner drives me nuts.  I like that there is no outer layer to the chicken, as opposed to the slightly rougher texture there was on the outside of the Inside Out Poached Chicken.  I also think it is a tad bit more flavorful, although by flavor I mean the essence of flavor.  I will say that with my struggle to get the chicken to boil, I clearly over-cooked this in the fact that it was 192 degrees when I checked it at 8 minutes.  I do like Inside Out Poached Chicken because it is a bit more precise in method.  Even so, I found this poached chicken the closest to that which you get on Panera salads.  I very much enjoyed it!


Source:  (the recipe, not the video) http://www.thekitchn.com/how-to-poach-chicken-breasts-cooking-lessons-from-the-kitchn-28367

Poached Chicken (Inside Out)

Ingredients:

• chicken breast(s)
• olive oil
• Redmond's® Real Salt
• McCormick's® Peppercorn Medley
• Aromatics of your choosing

Directions:

You will need a pan with a lid in which the number of chicken breasts you choose to cook fit in one layer.

If your chicken breast is not even thickness, pound it, but do NOT keep pounding it until it is thin.  Salt and pepper each side.

Heat your pan on medium high.  Once it is really hot, drizzle in some olive oil.  Turn the heat down to medium and put your chicken in the pan.  Cook for about a minute, until the chicken is a little golden, no more.  Turn the chicken over.  Put your aromatics in the pan.  [I chose smashed garlic, fresh thyme, and lemon slices.]  Cover with the lid.  Turn the heat down to LOW.  And cook for 10 minutes.  Do NOT lift the lid.

Remove the pan from the heat and let sit for an additional 10 minutes.  Do NOT lift the lid.

Remove the chicken from the pan and let rest for 5 minutes before cutting.

Works well when making chicken salad or putting chicken on a salad.


Myrtle's Note:  This is one of three different methods of poaching chicken that I wanted to learn.  The link below is to a different method, but in the middle of the page is a video advertisement that is this method.  All I did was add aromatics, since the other two poaching methods include them.  I had read that cold will set the flesh, so I was worried refrigerating it would change the outcome.  I used half the breast on my salad and put the other half in the refrigerator, dripping the juices from the plate onto the remain chicken pieces and putting them into the refrigerator whilst still warm so there would be some condensation in the container.  When I ate the leftovers later, they were incredibly moist.  I was well-pleased with this method.


Source: http://www.thekitchn.com/how-to-poach-chicken-breasts-cooking-lessons-from-the-kitchn-28367 (video on the page, not the recipe)

Stove-to-Oven Fillet Mignon

Ingrediants:

• Fillet mignon
• olive oil
• butter
• salt
• pepper
• aromatics of your choice

Preheat oven to 450 degrees.

Directions:

Set the steak on the counter for a half hour in order to come to room temperature.  Oil both sides, safflower has the highest smoke point.  Then, salt and pepper very liberally both sides.

Heat a pan to really, really hot by allowing it to rest in the oven as it is preheating then putting on a medium high flame.   Sear both sides (2-3 minutes each depending on the thickness of your fillet), without touching the meat as it sears.

Add aromatics and some butter to the pan.  Suggested aromatics are garlic, thyme, rosemary, bayleaves, etc.

Finish in the oven (5-7 minutes, from medium rare to well done).

Move to the plate.  Scoop some of the butter from the pan and drizzle it atop the steak.  Let rest 5 minutes.

Do not cut into the meat at any time during the process.

Myrtle's Note:  I absolutely stink at cooking steaks.  Since all my grilling efforts have been failures, I wanted to explore the stove-to-oven method and have, as I am now wont to do, been watching YouTube videos and Googling lots.  I settled on information from two different sources and started.  Pictured is a fillet pinwheel.  I wanted to try it before I did the plain fillet mignon.  It was rather tasty, although a bit more done than I wanted.  I need to remember just how much a steak will finish once it is taken away from its heat source.

Sources:  http://www.noreciperequired.com/technique/how-cook-perfect-filet-mignon#  AND http://www.floatingkitchen.net/how-to-cook-the-perfect-filet-mignon/

Tacos al Pastor

Ingredients:

• 3 pounds pork sirloin cutlets
• achiote adobo marinade (directions below)
• pineapple, peeled, cut into ½-inch slices 
• 2 tablespoons vegetable oil divided
• 2 guajillo chiles
• 3 garlic cloves
• 1/2 cup roughly chopped white onion, plus more for garnish
• 2 tablespoons achiote paste
• 1 cup bitter orange juice (or substitute with 1/3 cup orange juice, 1/3 cup lime juice and 1/3 cup white distilled vinegar) 
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground true or ceylon cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1 teaspoon brown sugar
• 1 teaspoon kosher or coarse sea salt or to taste, plus more
• 12 to 14 corn tortillas (use flour tortillas if turning these tacos into “gringas”) 
• queso fresco or queso cotija (shredded queso asadero, Mexican Oaxaca or Chihuahua, or mozzarella, Monterey Jack, or any melty cheese of your choice(optional, to be turned into “gringas”) 
• 1 cup roughly chopped cilantro to garnish
• 2 limes cut into quarters, to garnish 
• salsa of your choice

Directions:

Make the adobo de achiote.  Start by stemming and seeding the guajillo chiles. Toast them on a pre-heated comal or skillet, set over medium heat, for about 1 to 2 minutes per side until they are toasted, but not burnt.

Place the toasted chiles in a saucepan, add enough water to cover them, and bring to a simmer over medium heat. Simmer for 12 to 15 minutes until the chiles are plumped up and rehydrated.  Save 1/2 cup of the chili water.

In a blender, add bitter orange juice, achiote paste, black pepper, cumin, cinnamon, allspice, oregano, brown sugar, sea salt, garlic cloves, and chopped onions.  Pulse until blended.  Add chilis and 1/2 cup of chili water and blend thoroughly.

Use the adobe de achiote to marinate the pork for at least 3 hours, or up to 48 hours, in the refrigerator, reserving 1/2 cup of marinade to use later.

When ready to make tacos, remove the meat from the refrigerator and let sit for 30 minutes or until room temperature. 

Brush some of the reserved marinade on the pineapple slices. 

Heat a large heavy skillet over medium-high heat. Once hot, add a tablespoon of oil. Place as many pineapple slices as will fit on the skillet and sear for about 3 minutes per side, until juicy and lightly charred on both sides. 

Carefully cut the pineapple into thin slices about 1 to 2-inches long and 1/4-inch wide, removing the core. Place in a bowl and cover. 

Drizzle another tablespoon of oil onto the skillet. Lightly sprinkle the meat with salt to taste. Sear as many slices of meat as will fit in the pan, without over crowding, for about 2 minutes per side until browned on both sides. Cook in batches if necessary. Place the meat on a chopping board. Cut it crosswise into thin slices about 1/4-inch thick and 1-inch wide.  Put on a plate and cover with foil.

Cook the corn tortillas, keeping them wrapped in a dish towel or in a warmer until all are made.  

Serve them with the meat, pineapple, chopped cilantro, chopped onion, lime wedges, and salsa of your choice for taco assembly.

If you want to offer some “gringas,” cook flour tortillas on the comal and, once hot, add the melty cheese, fold, and let it melt as if it were a quesadilla. Once melted, re-open the tortilla, add a generous tablespoon or two of the sliced meat, fold again and serve.

Myrtle's Note:  I have been wanting to make these ever since I watched Pati Jinich make them about nine months ago.  They were most definitely worth the wait!  If you look at the photo of the tacos on the original recipe, the meat doesn't look covered with marinade, so I opted not to to the final step in the original recipe of putting reserve marinade in the pan, returning the meat, and cooking it longer.  Pork cutlets are thin and only need brief cooking.  I thought the meat was flavorful enough without the extra marinade at the end.  Also, even though I am a flour tortilla person, I made these as described, using corn tortillas, adding a Mexican crumble cheese.  Mmmm!


Yield: 12-14 tacos (dependent upon the number of cutlets)

Source:  https://patijinich.com/recipe/tacos-al-pastor-with-garnishes/

Sweet Potato Roti

Ingredients:

• 1 cup mashed sweet potato
• 1 cup all purpose flour
• 1/8 teaspoon salt

Directions:

Steam the sweet potato.  I have found that one large sweet potato generally yields a cup.  Baking will not provide enough moisture, so be sure to steam it.

Whilst the potato is still hot, peel it and mash it up until it is completely soft.

In a wide, shallow bowl, mix together the flour and salt.  Then add the mashed sweet potato whilst the potato is still hot.  Use a fork at first, or a soft spatula, to keep from burning your fingers.  Once the sweet potato is thoroughly mixed in, continue mixing with your fingers, gathering the mixture with your fingers, grouping it together, and pressing it down in the center of the bowl.  Basically, starting to knead the mixture until it forms a soft dough.  At this point, STOP KNEADING so that you do not end up with tough roti.

Put the ball of soft dough on a floured workspace and gently roll it into a log.  Cut into six pieces.  Roll each piece into a small ball, dust with flour, and put back into your bowl.

One at a time, roll out the roti, using sufficient flour to keep the dough from sticking, but only just that.  You can roll out all the roti at once or, like me, you can roll, cook, roll, cook, and repeat until you are done.

Cook on a non-stick griddle over medium heat until done.  When you first begin to see tiny bumps in the roti, flip it over.  Then, when the bumps appear again, flip it again.  You can continue flipping it from side to side as the roti puffs up from the steam cooking it from within.  Be sure to keep the cooked roti covered with a cloth until serving.


Myrtle's Note:  I LOVE this recipe!  I cannot believe 1) that you can make flatbread from sweet potato and 2) you can make flatbread from just two ingredients.  I would highly recommend watching the video, so that you can see how the dough is kneaded and cooked.  I made this with all purpose flour, white whole wheat flour, and bread flour, trying each flour variation to see what impact they had.  The white whole wheat flour did work, but the roti were not quite as soft.  They tasted rather "nutritious" to me and were not really my cup of tea, but the sweet potato flavor still came through.  The bread dough actually made them a bit more chewy, I think.  I thought it would add to the recipe, but really I prefer the all purpose flour.  What I like best about this recipe is that it is a 1:1 ratio of flour to mashed sweet potato.  So, for example, today I made the roti using just 1/3 cup:1/3 cup so that I only had two roti.  As a single person, that is all I needed.  All my other dough, flatbread included, I freeze.  However, I am not sure that this will freeze well.  And given that it takes just 10 minutes to steam a sweet potato in the microwave (I put a bowl of water in there next to the sweet potato), making the dough fresh takes just a few minutes.  As I said at the outset, I am in LOVE with this recipe.  It makes for incredibly flavorful flatbread!!  UPDATE:  I tried added salt, just to see what would happen, and I think that the flatbread was the best that I have made it thus far.  Since I was using the 1/3 cup recipe, I used just a heavy pinch of salt and mixed it into the flour.  I changed the recipe accordingly.


Yield:  Six servings

Source: https://www.youtube.com/watch?v=WRj0tPEjcBY

Mustard Crusted Potatoes

Ingredients

• 1/4 cup olive oil
• 1/4 cup Dijon mustard
• 1/4 cup whole-grain/stone ground mustard
• zest and juice of either one large lemon or two small lemons
• 4 garlic cloves
• 6 Yukon Gold potatoes, peeled and quartered (about 6 cups)
• Kosher salt
• 1/2 fresh lemon, cut into wedges

Preheat oven to 425 degrees.


Directions:

Zest the lemon(s), mincing the peel if you have a string zester, and set aside.  Mince the garlic and set aside.  Cut the potatoes into small cubes and set aside.

In a large bowl, whisk together the olive oil, mustards, lemon zest, lemon juice, and garlic.  Add the potatoes and toss to coat with the mixture.

Spread the potatoes on a rimmed baking sheet and sprinkle generously with salt.

Bake for 30 minutes. Toss the potatoes, return to the oven, and bake for 15-20 minutes, or until the potatoes are a deep golden brown and fork-tender.

Transfer the potatoes to a serving platter, squeeze the fresh lemon juice over them, and sprinkle with parsley. Serve hot.

Myrtle's Note:   I loved the taste of this, but I thought that the flavoring was a bit much for the recipe, especially since I had uncooked mixture still on the pan after cooking the potatoes for 1 hour and 20 minutes. So, I reduced the ingredients down for when I make it the next time.  Follow the link to the original recipe if you want to have more flavoring.  I also increased the cooking temperature for next time, especially because 1) I frankly believe that roasting vegetables needs to be done at at least 415 degrees and 2) I had to cook this double the time of the original recipe.  Still, this will definitely be a repeat recipe for me.  Also, I think it would be a great side dish for when you are having guests.  Finally, I used baby Yukon golds and cubed 18 of them, a ratio of 3 to represent 1 regular yukon potato.


Yield: 4-6 servings

Source:    http://www.twopeasandtheirpod.com/mustard-crusted-potatoes/

Chili Lime Grilled Chicken

Ingredients:

• Juice of 3 limes
• Zest of 2 limes
• 1/4 cup chopped fresh cilantro or 1 teaspoon dried cilantro
• 4 boneless skinless chicken breasts
• 2-3 cloves garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 2 teaspoons granulated sugar
• 1/2 tablespoon salt
• 1/4 teaspoon McCormack® Peppercorn Medley
• Extra chopped cilantro for garnish, optional

Directions:

Zest two of the three limes and set aside.

Place lime juice, cilantro, and chicken breasts in a glass bowl.  Make sure the chicken breasts are covered in the mixture.  Let marinate in the refrigerator for a minimum of 30 minutes, turning the meat half-way through to redistribute the lime juice mixture.

While the chicken is marinating, make the rub.  Mince the garlic cloves.  If you have a large zester (makes curls), mince the lime zest together with the garlic.  Then, in a small bowl, combine the lime zest, garlic, chili powder, cumin, paprika, cinnamon, sugar, salt, and black pepper.

Remove the chicken breasts from the bowl and discard the marinade.  Place the chicken on a plate and cover breasts generously with the rub mixture.

Brush cold, clean grill lightly with oil or spray with nonstick cooking spray. Preheat grill to medium-high heat. Grill chicken breasts until chicken is cooked through, about 5-8 minutes per side, depending on the thickness of the chicken.  Remove from the grill and let the meat rest for a minimum of 5 minutes, tenting with foil to keep warm.  Garnish with cilantro, if using.  Serve warm.

Myrtle's Note:  I have the Oxo zester that makes curls, so I always mince my zest before I use it.  Here, I minced the garlic along with the zest.  This was my first time of making a rub and the recipe turned out rather succulent.  I am very impressed.  The changes I made were to add a clove of garlic, use dried cilantro, and to switch out my favorite ground pepper.  Next time, I might use Ancho Chili Pepper or Chipotle Pepper instead.  This will most definitely be a regular on my menu.  Finally, I used the chicken to make a Southwest Chicken Salad.  I plan to use my leftovers in tacos, too.

Yield:  4 servings

Source:  http://www.twopeasandtheirpod.com/chili-lime-grilled-chicken/

Honey Chipotle Ribs

Ingredients:

• 1 cup ketchup
• 2/3 cup honey
• All the sauce from a can of chipotles in adobo sauce
• 3 chipotle chiles from chipotles in adobo sauce minced, seeded optional, or more to taste
• 10 garlic cloves minced
• 2 tablespoons olive oil
• 1/4 cup dijon mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 4 tablespoons soy sauce
• 1 teaspoon McCormack® Peppercorn Medley
• 2 tablespoons dried Mexican oregano
• 3 pounds baby back or spare ribs

Preheat Oven to 350 degrees.


Directions:

One to 24 hours in advance, prepare the marinade.

Mince the garlic and set aside.  

Measure out the apple cider vinegar in a small dish.  Open the can of chipotle peppers and dip all the peppers in the apple cider to strip away the adobe sauce.  Discard all but three peppers (unless you want really, really hot ribs).  In a mini-prep or small blender, purée the adobo sauce and the three peppers.  Add to a medium bowl, with the apple cider vinegar you used to "clean" the peppers.  

Measure out and add the rest of the ingredients and add them to the mixing bowl.  Carefully stir until all the ingredients, including the honey, are well-blended.

Line a roasting pan with a tenth of foil sufficient for meeting in the middle to then fold down to the ribs and also fold up the sides, making a packet.  Then, if you plan to marinade over night in the refrigerator, line that foil with saran wrap.  

Place the ribs, first, curved side down, to brush on a thick layer of the marinade.  Then flip the ribs to curved side up, adding some marinade along both lengths of the ribs.  Fill the ribs with marinade, and add any extra along the sides once more.  Cover up with the saran wrap, then make a packet with the foil, folding first where the two sides meet in the middle and then along the sides, making neat folds so you can open them up later.

Refrigerate for up to 24 hours.

Carefully, slowly, open the the foil packet and then saran wrap.  Carefully, slowly, slid the saran wrap out from beneath the ribs, using a spatula to scrap off any marinade clinging to the saran wrap.  Place in a preheated oven and cook for 90 minutes at 350.

Take the ribs from the oven and carefully open the aluminum foil, taking care not to be burned by the steam, and tear it back so that the ribs are fully exposed, but the sides of the foil are keeping the marinade tucked around the ribs.  If the marinade resting atop the ribs in the curve has spilled when removing the pan from the oven, spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes.  The ribs should be 180 degrees.  Remove from the oven and let rest for a minimum of 5 minutes.  

Alternatively, you can finish off the ribs on the grill at medium heat, for about 15 minutes, instead of putting them back into the oven.

Carefully, use the bottom of the foil packet to drain the marinade from the roasting pan into a jar for re-use, such as with barbecue chicken!

Myrtle's Note:  These were bloody fantastic!  My instructions leave the ribs on the foil instead of taking them out after the first cooking period.  This keeps the marinade a bit soft, but also preserves about 16 ounces for re-use, such as with chicken.  As with all my chipotle pepper recipes, I purée the adobe sauce and peppers so as to minimize surprise hotness from chunks of pepper.  I also use liquid from the recipe, in this case the apple cider vinegar, to make sure I am not "losing" any of the tasty adobo sauce when I am discarding the peppers.  Again, these were really tasty!

Serves 4-8 (depending on how hungry folk are)

Source: http://patijinich.com/recipe/honey-chipotle-ribs/

Roasted Medley Carrots

Ingredients:

• 1 bunch (or more) medley carrots
• olive oil
• smoked salt
• McCormack® Peppercorn Medley
• thyme
• sage

Preheat oven to 400 degrees.

Directions:

Lightly peel or simply scrub the carrots.  Trim tops and bottoms.

Place in a metal pan and drizzle olive oil atop them.  Jiggle the pan so that the carrots become coated in olive oil.  Sprinkle salt and pepper.  Liberally sprinkle thyme and sage (crushing between your fingers as you do if using dried herbs).  Carefully turn over the carrots.  Drizzle a bit more olive oil.  Salt and pepper.  Sprinkle herbs.

Roast for 35-45 minutes.

Source:  Myrtle

Ancho Chili Roasted Garbanzo Beans

Ingredients:

• 15.5 oz. canned garbanzo beans
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 1/2 tablespoon dark brown sugar
• 1/4-1/2 teaspoon salt (depending on if you use low sodium soy sauce) 
• 1/4 teaspoon McCormack® Peppercorn Medley
• 1/2 teaspoon ancho chili powder

Preheat oven to 400 degrees.

Directions:

Drain, rinse, and thoroughly dry garbanzo beans.

Toss will all ingredients in a bowl.

Spread out on a pan with lined with parchment paper.

Roast for 45 minutes, turning them over every 15 minutes.

Myrtle's Note:  I modified the recipe bit, first to accommodate the use of low sodium soy sauce and second because I have learned that if you are adding heat, it helps if you had a bit of sweet in recipes like this.  Some turned out crunchy all the way through, almost like nuts.  Some were crunchy on the outside and soft inside.  I cannot decide if I prefer either more than the other.  While I am a fan of hummus, I am not actually a fan of garbanzo beans.  So, this was an interesting recipe to try.  I think I would serve them to my super healthy friends, but I would rather, myself, stick with Maple Chili Roasted Pumpkin Seeds.

Yield:  1 cup

Adapted from:  http://shewearsmanyhats.com/roasted-garbanzos/

Caramelized Bananas

Ingredients:

• 2 bananas
• 2 tablespoons honey
• 1 tablespoon butter
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt

Directions:

Slice bananas and set aside.

Melt butter, honey, cinnamon, and salt in a frying or sauteuse pan over medium heat.  When simmering, add bananas.

Cook for approximately 4 minutes per side, watching the heat closely so that the mixture does not burn.


Myrtle's Note:  I think that these would be tasty with something, but are a bit lonesome by themselves.  Perhaps on a crepe or over ice-cream??  I would also recommend slicing the bananas a bit thinner than pictured.


Yield: 4 servings

Source:  http://www.fifteenspatulas.com/pan-fried-honey-bananas/

Whole Wheat Zucchini Buttermilk Pancakes

Ingredients:

• 2 1/4 cups King Arther® white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons brown sugar
• 1 tablespoon granulated sugar
• 2 cups buttermilk
• 4 tablespoons unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla paste
• 1 medium zucchini (a heaping cup or thereabouts)

Directions:

Peel and grate zucchini and set aside.  

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars.

In a separate bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract. Pour liquid ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.

Heat a griddle or pan to medium heat. Spray with cooking spray, if needed. Pour about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst. Flip carefully with a spatula, and cook until browned on the underside. 

Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup, if desired.  If freezing, wrap in plastic and then place in a freezer bag.  Will keep in the freezer for up to two months.

Myrtle's Note:  I am a very, very unskilled pancake maker, but this was a solid recipe.  I found the original recipe's instruction to use 1/2 cup of batter in making the pancakes far too big, so I switched to 1/3 cup.  The pancakes are rich and thick and a bear to flip, but well worth the mess!

Yield: 12-16 thick pancakes

Source:  http://www.twopeasandtheirpod.com/whole-wheat-zucchini-pancakes/

Zucchini Applesauce Oatmeal Cookies

Ingredients:

• 1 cup King Arthur® white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 cup unsweetened applesauce
• 3/4 cup dark brown sugar
• 1 large egg
• 1 teaspoon vanilla paste
• 1 cup shredded zucchini
• 2 cups old fashioned oats
• 1/2 cup craisins
• 3/4 cup milk chocolate chips

Preheat oven to 350 degrees.

Directions:

Either use a stoneware baking sheet or line a baking sheet with a Silpat baking mat or parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

In a large mixing bowl, combine applesauce and brown sugar, mix until smooth. Add egg and vanilla paste. Next, add the shredded zucchini. Mix until combined.

Slowly add flour mixture until just combined. Stir in oats, raisins, and chocolate chips.

Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or cookies are slightly golden around the edges and set.   [In my oven, it took 15 minutes for them to set.]  Remove cookies from pans immediately and cool completely on wire racks.


Myrtle's Note:  If you want to hide a vegetable from a child, this is the recipe for you!  Veggie and fruit and oats.  Mention the chocolate chips and I cannot see how the young could object!  I changed the chips to milk chocolate, the vanilla extract to paste, the flour from whole wheat to white whole wheat, and the raisons to craisons.  These are simply spectacular!


Yield:  36 cookies

Source:  http://www.twopeasandtheirpod.com/zucchini-applesauce-oatmeal-cookies/

Zucchini Parmesan Loaf

Ingredients:

• 2 cup flour
• 2 eggs
• 1/3 cup olive oil
• 1/3 cup, plus 1 tablespoon whole milk
• 1/2 cup parmesan cheese, shredded
• 1/2 cup romano cheese, shredded
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 medium zucchini (close to 8 ounces), peeled and grated on a box grater

Preheat oven to 375.


Directions:

Grease and flour a loaf pan and set aside. Peel and grate the zucchini and set aside.

In a small bowl, whisk oil, milk, and eggs.  In a large bowl, whisk flour, Parmesan, baking powder, salt, and pepper.  Mix in zucchini, then the egg mixture until just moistened (batter will be very thick, like biscuit dough).

Transfer batter to prepared pan and press it in gently.  Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly).

Cool 15 minutes in pan.  Then, turn out the loaf onto a rack to cool completely.


Myrtle's Note:  I followed a reviewer's suggestion and added an extra tablespoon of milk ... though I am not sure why I did.  I also followed the suggestion to reduce the salt.  After all, the cheese is particularly salty.  Finally, I followed my usual substitution of half parmesan and have romano cheese.  The bread is incredibly moist.  No butter needed!!

Yield: 10-12 slices

Source:  http://www.marthastewart.com/326581/zucchini-parmesan-loaf

Lemon Zucchini Cornmeal Cookies

Ingredients:

• 1/2 cup (1stick) butter, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla paste
• 1 teaspoon packed finally grated lemon zest
• 1 teaspoon coarse Kosher salt
• 1 cup all-purpose flour, spooned and leveled
• 1/2 cup Red Bob Mill's Blue Cornmeal, milled to fine
• 1 medium zucchini grated on a box grater (a bit over a cup)

Preheat oven to 350 degrees.


Directions:

Peel and grate zucchini and set aside.

In a large bowl, beat the sugar and butter until light and fluffy.  It will not be liked creamed sugar, but will be more of a crumb mixture.  Add vanilla, lemon zest, and salt.  Mix more.  Add flour and cornmeal and mix until mixture is crumbly.

Add zucchini and beat until a thick dough forms.  At first, it will just look like more crumbs and will not stick together at all.  However, after a while, the moisture of the zucchini will begin to form a batter and eventually it will be a sticky, thick, dough.

Drop by rounded spoons, 2 inches apart, on a baking stone or parchment paper.  Bake until the cookies are a light golden brown at the edges, 25-30 minutes, rotating sheets halfway through.  Immediately transfer to a wire rack and let cool completely.


Myrtle's Note:  I went Googling for a way to use up leftover zucchini and found this recipe.  I was a bit hesitant, but was also intrigued.  I only have blue cornmeal, but it worked just beautifully.  I accidentally misread the vanilla amount, but I really liked the way the cookies turned out, so I left my recipe with the mistaken amount.  These are really great cookies, with several flavors coming through as you eat them.  The course Kosher salt contrasts with the sweetness of the sugar.  The cornmeal brings a nuttiness.  Then there is the lemon and the vanilla.  Just spectacular!


Yield:  24 cookies

Source:  http://www.marthastewart.com/314971/lemon-zucchini-cornmeal-cookies

Sweet Potato Mascarpone Bourbon Bundt Cake

Ingredients:

• 1 cup mashed sweet potato
• 8 ounces mascarpone cheese
• 4 eggs
• 1 cup softened butter
• 1 cup sugar
• 1 cup brown sugar
• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla paste
• 1/4 cup bourbon

Preheat oven to 350 degrees.


Directions:

Grease a bundt pan and set aside.

Cook a large sweet potato, one big enough for a full cup of mashed sweet potato.  Peel, mash, and set aside.

In a medium bowl, mix together flour, baking powder, backing soda, and salt and set aside.

In a large bowl, beat together the sugars and butter until lights and fluffy.  Beat in the eggs, one at a time.  Then add the mascarpone and sweet potatoes and beat until mixed together.  Slowly add in the flour mixture until completely blended.

Fold into the bunt pan, ensuring the batter is evenly distributed.  It will be very thick.  Bake at 350 degrees for 50-60 minutes, until a toothpick in the center comes out clean.

Remove the bread from the oven and, while the bread is still hot, immediately pour 1/4 cup of bourbon (or Calvados) all over the surface of the bread and allow the bourbon to get absorbed into the bread.  Remove from the pan after about 20 minutes.

Myrtle's Note:  I had leftover mascarpone from another recipe and went looking for ways to use it.  I found several recipes that interested me before discovering this one.  To me, I am not sure why it is called a bread instead of a cake unless it is that it is not iced in the least.  I thought about trying to make a glaze for on top because I have an active sweet tooth, but decided to just follow the recipe first.  My only change was to use vanilla paste instead of extract.


Yield:  8-12 servings

Source:  http://shesimmers.com/2010/03/sweet-potato-mascarpone-bourbon-bread.html