Roasted Root Vegetables - Jordan Marit

2 Butternut Squash, peeled, seeded ad cut into 1 1/2 inch pieces
2 lb new potatoes, cut into 1 1/2 inch pieces
1 lb red onion, quartered
1 lb carrots, cut into 1 1/2 inch pieces
5 cloves garlic, crushed
3 tbsp olive oil
course salt and freshly ground pepper

Directions:
1. Preheat oven to 450 degrees F, with racks in upper and lower thirds.
2. Divide vegetables and garlic evenly between two rimmed baking sheets, drizzle with oil and season with salt and pepper. Toss to combine and spread in single layers.
3. Roast vegetables 40-50 minutes (rotating from top to bottom rack halfway through) until tender and beginning to brown.

Santa Fe Salad - Robyn Tenaski

Cilantro Lime Dressing:
1/4 cup olive oil
juice of 2 limes
1/4 cup chopped cilantro
1 tsp cumin
salt and freshly ground pepper to taste

Salad:
19 oz. can of black beans, rinsed and drained
1 red bell pepper, diced
12 oz. can kernel corn, drained
1/3 cup chopped red onion
1 jalapeno pepper, seeded and minced

Directions:
In medium bowl, wisk together oil and lime juice. Add cilantro, cumin, salt and pepper and mix well. Stir in salad ingredients and correct seasoning as you like. Serve at room temperature. Serves 6.

Moroccan Couscous - Kiel Luhning

1 cup couscous
2 cup water or low sodium stock
1 tbsp curry powder
Handful of raisins
1 sweet bell pepper
1 white onion
1/2 tsp cinnamon
Sprig of thyme
Dash of chili flakes
1 tbsp coconut oil
Sea salt

Directions:
Bring water to boil. Add couscous, raisins, sea salt. Simmer with heat off and lid on. Fry pepper and onion in coconut oil. Add spices. After 15 minutes, fluff couscous with fork. Combine veggies and couscous. Enjoy!

Creamy Dill Potatoes

INGREDIENTS

5-7 small potatoes ( or roughly the amount you want to eat)
1 Tbs butter
1 small carton Whipping cream(250 ml)
Pinch of flour
Dill to taste
Salt and pepper to taste

DIRECTIONS

-Cut the potatoes into desired size I prefer to cube them. Then boil for 15-20 mintues or until tender.
-Cut dill to desired size and amount.
-Once the potatoes are done, drain the water. Start a pan heating with butter to fry the potatoes.
-Put potatoes in heated pan and lightly fry, while adding the dill to fry along side the potatoes.
-Once the dill and potatoes are just slightly fried, take a small pinch of flour and dust the potatoes. ( Truly just a pinch, you can always add more)
-Pour in small amount of whipping cream and turn potatoes over. (they should be thick while coated with flour and cream.
-Add cream and flour to your liking as flour makes it thicker and cream makes it more liquid. But too much flour can make for very thickand unflavoured potatoes.
-Reduce until at desired thickness and serve with salt and pepper.

Moroccan Chicken Stew with Sweet Potatoes

1/4 cup all-purpose flour
4 chicken breasts cut into chunks
Coarse salt and ground pepper
2 tablespoons olive oil
1 green onion, diced
1 piece fresh ginger (2 inches long), peeled
1 cinnamon stick
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
2 tablespoons fresh lemon juice
1 cup couscous
Cilantro sprigs, for garnish (optional)

1. Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. Heat oil in skillet over medium-high. Add chicken, and cook until browned; transfer to a plate.

2. Add onion, ginger, and cinnamon. Cook, stirring occasionally, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.

3. While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.

Absolutely delicious!

Chili Lime Chicken Wings

My supper last night. Turned out quite splendidly.

Chili Lime Chicken Wings

	5 pounds chicken wings
	1 cup lime juice
	2 -3 green chilies, diced
	2 tablespoons garlic powder
	2 tablespoons dried oregano, crumbled
	2 1/2 tablespoons paprika
	1 tablespoon sugar
	1 tablespoon salt
	1 tablespoon lemon pepper
	1 tablespoon soy sauce
	1/4 cup olive oil
	1 tablespoon cayenne pepper
	4 limes, cut in wedges

Bake them in the oven (350 for 30 min) or bbq them until nice and crispy!

Food + Music = Turntable Kitchen

Here is a blog I just discovered...

It combines food + music. What could be better?!?

http://www.turntablekitchen.com/


-Dorian

Sahar's Creamy Hummus

What you’ll need:

1 16 oz can of chickpeas, drained, with ¼ cup of the liquid reserved
4 Tbsp fresh-squeezed lemon juice (about 1 ½ lemons)
1 ½ Tbsp Tahini (available at most supermarkets)
2 cloves of garlic, minced
1 tsp salt
2 Tbsp extra virgin olive oil

How to make it:
Place all of the ingredients, including the ¼ cup of the reserved liquid, into a blender or food processor and slowly blend until the hummus is creamy, about 4 minutes

Brown Rice, Corn and Black Bean Burgers - Melissa Andersen

Brown Rice, Corn and Black Bean Burgers

Ingredients
2 cups brown rice, cooked
1 can (15 ounces) black beans, drained
1 cup corn
1 teaspoon chili powder
1/2 teaspoon cumin
scant 1/4 teaspoon salt
2 cloves garlic, minced
1/3 cup chopped onion (* I omit this)
2 tablespoons chopped cilantro
1-3 tablespoons minced jalapeno or green chilies, (*or omit and double the amount of salsa)
1/4 cup salsa
1 egg white
1/4 cup to 1/2 cup flour (I used whole wheat)
2 tablespoons olive oil

Directions
1. Mix rice, beans, chili powder, cumin, salt, garlic, onion, cilantro, chilies, salsa, and egg white in large bowl. Mixture will be very moist.
2. Add flour, using only enough so that you can shape the mixture into patties. Dust the outside of the patties lightly with flour.
3. Heat a medium skillet over medium high heat. Add olive oil and warm. Add patties and cook until nicely browned, about 3-4 minutes per side.
4. Serve with guacamole/avocado slices and tomato slices. Enjoy!

To make it easier/ save time, make extra when you cook brown rice, and freezing it in 2 cup portions. You can also make extra patties and freeze them, just put some parchment paper in between patties.

Left Over Chef - website

Not sure what to make for dinner? This website lets you choose ingredients you have on hand, and it searches for recipes that use those ingredients. It also has a section for meal planning for the week.

http://www.leftoverchef.com/index.php/recipes

Salmon with Citrus Balsamic Vinaigrette - Melissa Andersen

Salmon with Citrus-Balsamic Vinaigrette Recipe

Ingredients:

• 1/4 cup fresh orange juice
• 2 tbsp orange or lemon zest
  
• 2 Tablespoons balsamic vinegar
• 1 teaspoon grainy or Dijon mustard
• 1 Tablespoon olive oil
• 1 teaspoon finely minced shallot(can be omitted)
  
• 1 small clove garlic, peeled and chopped
• 2 teaspoons each finely chopped parsley, and basil (still delicious if you dont have on hand)
  
• 1/8 teaspoon salt
• Freshly ground black pepper to taste
• 1-1/4 pounds salmon fillet

Directions:

Preheat oven to 450-degree F.

Place the orange juice, balsamic vinegar, Dijon mustard, live oil, shallot, garlic, parsley, basil, salt, and pepper in a jar. Close lid and shake well to blend.

Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake in a preheated oven 12 minutes per inch of thickness, or until cooked through.

Spoon the remaining vinaigrette over each serving of fish.

Yield: 4 servings

Potato Leek Soup - Melissa Andersen

Potato Leek Soup

Ingredients

• 1/2 -1 cup chopped leeks
• 1 clove garlic - chopped
  
• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery (option
  
• 1/3 cup finely chopped onion (optional)
  
• 3/4 cup diced cooked ham (* I use less - about 1/2 cup)
  
• 3 1/4 cups water
• 2 tablespoons vegetable bouillon granules (*I use less - about 1tbsp)
  
• 1/2 teaspoon salt, or to taste (*I omit this)
  
• 1 teaspoon ground white or black pepper, or to taste
• 2 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Directions

1. Sautee Garlic and Leeks in 1tbsp. of olive oil until translucent and tender. Remove from heat and place in stockpot.
2. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 15 minutes. Stir in the bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
4. Stir the milk mixture into the stockpot, and cook soup until heated through.
   
5. Enjoy!
   

Taylor’s Chili - Taylor Bereti

Taylor’s chili

Cooking oil 1 tsp

Lean ground beef 1 lb

Chopped onion ½ cup

Chili powder 1 tsb (I used taco seasoning)

Ground cumin 1 tsp (I used roughly 3 tsp or to taste)

Dried basil ½ tsp (I used slightly more or to taste)

Recipe also calls for dried chilies but I used none

Can of diced tomatoes with juice 400 ml (1 can)

(or diced yourself)

Can of red kidney beans rinsed and drained 400 ml (1 can)

Can of tomato sauce 213ml

Heat cooking oil in large frying pan on medium high. Add ground beef and onion. Stir and fry for 5-10 minutes or until beef is not pink and onions are soft. Drain the oil off the meat ( I find it better to add some of the chili powder or taco spice in while the meat is cooking for better flavor)

Add the next 3 (4) ingredients and stir well bring to a boil. Reduce heat to medium. Simmer uncovered for 10-20 minutes on low heat stirring occasionally and tasting often. Once reaching desired flavor turn off and serve with sourdough bread, sour cream dollop, and cheddar cheese.

Adapted from a Company’s Coming recipe, for more kick and flavor.

Goulash Recipe (Egyptian dish) - Mariam Rassem

Goulash Recipe (Egyptian dish) - Mariam Rassem

Ingredients:

· 1lb. lean ground beef

· ½ medium onion (finely chopped)

· ½ package of phyllo dough pastry sheets (227 g)

· ½ cup butter

· ½ cup milk (any kind will do)

· 1 egg

· Spices (parsley, basil, italiano, salt and pepper) – really any variation of anything will do, just be sure to include some salt and pepper

· Shredded three cheese

Directions:

· Preheat oven to 350

· Grease pan (9x13”)

· Place half of the phyllo sheets in the pan and set the other half aside

· Sauté ground beef and onions until cooked through and sprinkle on some spices, then drain excess oil

· Place beef and onions onto the phyllo sheets in the pan

· Cover with other half of phyllo sheets that were set aside earlier

· Cut into small squares

· Mix together butter, milk, and eggs and sprinkle over sheets

· Place in oven for about 25 min or until top becomes golden

· Sprinkle on some cheese and let melt

· Eat and enjoy!