Three Bean and Vegetable Chili
16 servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)
I added several dollops of roasted garlic and basil goat cheese
I also added arugula
Melt butter in a large nonstick skillet over medium-high heat; add 1 teaspoon olive oil to pan. Add mushrooms to pan; sauté 10 minutes or until moisture evaporates. Sprinkle with salt and pepper; stir to combine.
Remove plastic wrap from Basic Pizza Dough; discard. Brush remaining 1 teaspoon oil evenly over dough. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven.
Spread mushroom mixture in an even layer over crust, leaving a 1/4-inch border. Top with cheese(s). Slice prosciutto crosswise into thin strips (I crumbled and added the smoked salmon)3
; sprinkle over pizza. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Sprinkle with fresh parsley (arugula). Cut into 12 wedges.
6 servings (serving size: 2 wedges)Basic Pizza Dough:
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)
Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray, and cover with plastic wrap. Place the dough in refrigerator for up to 30 minutes. Bake according to recipe directions.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.
While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.
Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.
Preheat oven to 375 degrees F.
To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly.
Beef Mushroom Barley Soup
1 lb. beef, cut into bite sized pieces (I typically use stew meat or top round, as lean as possible)
1 tbsp olive oil
salt and pepper
1 cup water
1 cup red wine
2 tbsp butter
1 small-medium onion, diced
1 cup carrots, sliced
1 cup celery, sliced
2 cloves garlic, minced
8 cups beef broth
1 tsp thyme
1 tsp basil
1 bay leaf
salt and pepper
1/2 cup barley
8 oz. fresh sliced mushrooms
Sprinkle beef with salt and pepper. Heat olive oil in a large pan. Add meat and brown.
Pour in water and red wine and bring to a boil. Reduce heat and simmer while you are cutting up the vegetables or longer (usually, I let it simmer about an hour).
Remove beef and cut into small bite sized chunks or shred if desired. Skim fat and reserve 1/2 cup of cooking liquid.
In a large stockpot, melt butter. Add celery, carrots, onion, and saute until tender. Stir in garlic until fragrant.
Pour in beef broth and add thyme, basil, bay leaf, beef, and reserved cooking liquid. Simmer 20-30 minutes. Season to taste.
Add barley and mushrooms and simmer until done, about 40 minutes.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan
over onto a serving platter to remove. Serve by pulling apart chunks with forks.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.Ginger Grapefruit Spritzers