The New Autumn Cookbook: Discover Warm and Savory Recipes for the Cool Autumn Weather [2 ed.]

Table of contents :
Table of Contents
How to Make Sweet Potato Pie
Yam Muffins
Yam Waffles
Yam and Seafood Soup
Cream of Mushroom and Yam Chicken
Acres of Yams
Romance Yams
Chipotle Hash Browns with Yams
A Vegetarian’s Day-Dream
Mash Potato Madness
Winter Night Soup
6 Vegetable Veggie Combo
Spicy Yam and Beans Medley Soup
Vegan Curry
Yam and Lamb Dinner
Late-September Pretzels
Yam Crisp
Rustic Baked Potatoes
November’s Duck with Stuffing
Easy Homemade Citrus Duck
Worcestershire Duck Breast
Classical Homemade Peking Duck 101
Moist Glazed Duck
December’s Chestnut Duck
French Cured Duck
Duck Duck Rubbed
Fluffy Cheesy Biscuits
Tasty Large Biscuits
Chicken-Flavored Treat
Delectable Biscuit Casserole
Hearty Biscuit Casserole
Southern Biscuits
Lovers Biscuits
Asiago Cheddar Bread
Bavarian Caraway Bread
Pembrokeshire Raisin Bread
Tropical Bread
South Carolina Cornbread
Blue-Collar Wheat Bread
Carolina Cantaloupe Bread
Sour Cherry Bread
Lena’s Raisin Bread
Maui Morning Bread
Margaret’s Almond Bread
Winter Night Hazelnut Bread with Sweet Frosting
Sweet Root Vegetable Bread
PB&J Bread Machine
Spiced Cranberry Rolls
Bahamas Oat Bread
Garden Shed Bread
Cheesy Bread 101
Cinnamon Pinwheels
Chinese Winter Sweet Potato Soup
Coconut Potato Soup
Potato Soup Curry Style
October’s Sweet Potato Soup
Potato Soup for Thanksgiving
All-in-One Meal Potato Soup
Snowy Night Muenster Potato Soup
Carrot Four Cheese Potato Soup
Yukon Au Gratin Potato Soup
Potato Soup Festival
Italian Herbed Tofu Soup
Big Apple Soup
Irish Winter Soup
A Soup from Vietnam
Hash Brown Soup
Country Mushroom Soup
Buffalo Soup II
Tomato and Avocado Soup
Creamy Avocado Stew
Italian Style Soup of Tomatoes
Squash and Apple Soup
New England Crab Claws and Clams
Fish and Chips in New England
3-Step Boston Baked Beans
Potato Chowder Bowls
Easy Boston Crème Pie
10-Minute Lunch Box
Gloucester Chop Suey
75-Minute Weeknight Chowder
Salma’s Rice Pudding
Full Clam Chowder
Sweet and Tangy Dijon Scallops
November Holiday Bread
New England Hot Pea Soup
Chopped Cheese Cod
Creamy Rotini Roast
15-Minute Pierogies
Weeknight Pot Roast

Citation preview

The New Autumn Cookbook Discover Warm and Savory Recipes for the Cool Autumn Weather

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents How to Make Sweet Potato Pie 9 Yam Muffins 12 Yam Waffles 13 Yam and Seafood Soup 14 Cream of Mushroom and Yam Chicken 15 Acres of Yams 16 Romance Yams 17 Chipotle Hash Browns with Yams 18 A Vegetarian’s Day-Dream 19 Mash Potato Madness 20 Winter Night Soup 21 6 Vegetable Veggie Combo 24 Spicy Yam and Beans Medley Soup 25 Vegan Curry 26 Yam and Lamb Dinner 27 Late-September Pretzels 28 Yam Crisp 29 Rustic Baked Potatoes 30 November’s Duck with Stuffing 31

Easy Homemade Citrus Duck 33 Worcestershire Duck Breast 36 Classical Homemade Peking Duck 101 37 Moist Glazed Duck 39 December’s Chestnut Duck 40 French Cured Duck 41 Duck Duck Rubbed 42 Fluffy Cheesy Biscuits 44 Tasty Large Biscuits 45 Chicken-Flavored Treat 48 Delectable Biscuit Casserole 49 Hearty Biscuit Casserole 50 Southern Biscuits 51 Lovers Biscuits 52 Asiago Cheddar Bread 53 Bavarian Caraway Bread 54 Pembrokeshire Raisin Bread 55 Tropical Bread 56 South Carolina Cornbread 57 Blue-Collar Wheat Bread 60 Carolina Cantaloupe Bread 61

Sour Cherry Bread 62 Lena’s Raisin Bread 63 Maui Morning Bread 64 Margaret’s Almond Bread 65 Winter Night Hazelnut Bread with Sweet Frosting 66 Sweet Root Vegetable Bread 67 PB&J Bread Machine 68 Spiced Cranberry Rolls 69 Bahamas Oat Bread 72 Garden Shed Bread 73 Cheesy Bread 101 74 Cinnamon Pinwheels 75 Chinese Winter Sweet Potato Soup 77 Coconut Potato Soup 78 Potato Soup Curry Style 79 October’s Sweet Potato Soup 80 Potato Soup for Thanksgiving 81 All-in-One Meal Potato Soup 84 Snowy Night Muenster Potato Soup 85 Carrot Four Cheese Potato Soup 86 Yukon Au Gratin Potato Soup 87

Potato Soup Festival 88 Italian Herbed Tofu Soup 89 Big Apple Soup 90 Irish Winter Soup 91 A Soup from Vietnam 92 Hash Brown Soup 93 Country Mushroom Soup 96 Buffalo Soup II 97 Tomato and Avocado Soup 98 Creamy Avocado Stew 99 Italian Style Soup of Tomatoes 100 Squash and Apple Soup 101 New England Crab Claws and Clams 102 Fish and Chips in New England 103 3-Step Boston Baked Beans 104 Potato Chowder Bowls 105 Easy Boston Crème Pie 108 10-Minute Lunch Box 109 Gloucester Chop Suey 110 75-Minute Weeknight Chowder 111 Salma’s Rice Pudding 112

Full Clam Chowder 113 Sweet and Tangy Dijon Scallops 114 November Holiday Bread 115 New England Hot Pea Soup 118 Chopped Cheese Cod 119 Creamy Rotini Roast 120 15-Minute Pierogies 121 Weeknight Pot Roast 122

How to Make

Sweet Potato Pie

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 8 Calories 523 kcal Fat 30.3 g Carbohydrates 56.7g Protein 8.9 g Cholesterol 76 mg Sodium 345 mg

Ingredients 1 lb. sweet potatoes 1/4 C. butter, melted 1 (14 oz.) can sweetened condensed milk 1 tsp ground cinnamon 1 tsp orange zest 1 tsp vanilla extract 1/2 tsp ground nutmeg 1/4 tsp salt 1 egg

1 recipe pastry for a 9 inch single crust pie 1 egg 2 tbsp dark corn syrup 2 tbsp brown sugar, packed 1 tbsp butter, melted 1/2 tsp maple flavored extract 1 C. chopped pecans

Directions 1. In a large pan of water, cook the sweet potatoes for about 40-50 minutes. 2. Set your oven to 425 degrees F before doing anything else. Drain the sweet potatoes well and rinse under cold running water. 3. Peel the sweet potatoes and break apart in a large bowl. Add 1/4 C. of the melted butter and with an electric mixer, beat till smooth. 4. Add the sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt and 1 egg and mix till well combined. 5. Transfer the mixture into the unbaked crust evenly. Cook in the oven for about 20 minutes. 6. Meanwhile for topping in a bowl, add 1 egg, corn syrup, brown sugar, 1 tbsp of the melted butter, maple flavoring and pecans and mix till well combined. 7. Remove the pie from the oven Now, set the oven to 350 degrees F. Sprinkle the topping mixture over the pie evenly. Cook in the oven for about 25 minutes.

How to Make Sweet Potato Pie

9

YAM

Muffins

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 24 Calories 260 kcal Fat 15.3 g Carbohydrates 29.3g Protein 2.7 g Cholesterol 36 mg Sodium 228 mg

Ingredients non-stick cooking spray 2 C. all-purpose flour 2 tsp baking powder 2 tsp cinnamon 1 tsp kosher salt 1 tsp baking soda 1/2 tsp ground ginger 1 pinch freshly grated nutmeg 4 large eggs 1 1/2 C. white sugar

1/2 C. light brown sugar 1 C. vegetable oil 1/4 C. melted butter 2 C. mashed sweet potato (yams) 1 C. chopped pecans, plus more for topping 2 tsp demerara sugar for topping

Directions 1. Set your oven to 350 degrees F before doing anything else and line 24 cups of 2 muffin pans with non-stick cooking spray greased paper liners. 2. In a bowl, mix together the flour, baking powder, cinnamon, salt, baking soda, ground ginger and nutmeg. In another bowl, add the eggs, white sugar and brown sugar and beat till light and foamy. 3. Add the vegetable oil and melted butter and beat till well combined. 4. Stir in the mashed sweet potatoes and 1 C. of the chopped pecans. 5. Add the flour mixture and mix till just moistened and keep aside for about 10 minutes. Transfer the mixture into the prepared muffin cups about 3/4 of the way to the top and sprinkle with the pecans and a pinch of the demerara sugar. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 6. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

12

Yam Muffins

Yam

Waffles

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 338 kcal Fat 14.4 g Carbohydrates 44g Protein 9g Cholesterol 121 mg Sodium 753 mg

Ingredients 1 C. canned sweet potato puree 3 egg yolks 1 C. milk 1 1/2 C. cake flour 1 tbsp baking powder 1 tbsp white sugar 1 tsp salt 1 tsp ground nutmeg 1/4 C. chopped pecans

3 egg whites 3 tbsp butter, melted 2 tbsp pecans, chopped

Directions 1. Set your waffle iron to heat. 2. In a bowl, mix together the flour, baking powder, sugar, salt, nutmeg and 1/4 C. of the pecans. 3. In another large bowl, add the sweet potato puree, egg yolks and milk and mix till well combined. 4. Add the flour mixture and mix till well combined. 5. In a small bowl, add the egg whites and beat till stiff peaks form. 6. Fold 1/4 of the egg whites into flour mixture. 7. Gently, fold in the remaining whites and melted butter. 8. Cook in the waffle iron till done completely. 9. Serve with a topping of the remaining chopped pecans.

Yam Waffles

13

YAM

and Seafood Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 144 kcal Fat 2.6 g Carbohydrates 19.7g Protein 12.4 g Cholesterol 86 mg Sodium 514 mg

Ingredients 1 tbsp olive oil 1 red onion, chopped 1/2 tsp minced garlic 4 C. vegetable stock 4 C. corn 2 C. peeled and diced sweet potatoes 1 (10 oz.) can diced tomatoes with green chili peppers (such as RO*TEL(R)) 1 C. salsa 2 tsp chili powder

1 tsp ground cumin salt and ground black pepper to taste 1 1/2 lb. peeled medium shrimp 4 green onions, chopped

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic for about 10 minutes. 2. Add the vegetable stock, corn, sweet potatoes, diced tomatoes with green chili peppers, salsa, chili powder, cumin, salt and pepper and bring to a boil. 3. Boil for about 5 minutes. 4. Stir in the shrimp and bring to a boil. 5. Reduce the heat to medium and simmer for about 10 minutes. 6. Stir in the green onion, salt and pepper and serve.

14

Yam and Seafood Soup

Cream

of Mushroom and Yam Chicken

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 398 kcal Fat 12.3 g Carbohydrates 40g Protein 31 g Cholesterol 70 mg Sodium 625 mg

Ingredients 6 skinless, boneless chicken breasts 1/4 C. all-purpose flour 1/4 tsp salt 1/4 tsp paprika ground black pepper to taste 1/4 C. vegetable oil 1/2 C. chopped celery 1/2 C. chopped green bell pepper 1 clove crushed garlic 1 tsp dried rosemary

1/8 tsp dried thyme 1 bay leaf 1 (10.75 oz.) can fat free condensed cream of mushroom soup 1/2 C. water 1 C. chopped onion 1 (29 oz.) can sweet potatoes

Directions 1. Set your oven to 375 degrees F before doing anything else. In a bowl, mix together the flour, salt, paprika and black pepper. 2. Sprinkle the chicken breasts with the seasoned flour evenly. 3. In a skillet, heat the oil on medium heat and cook the chicken breasts till browned lightly. Transfer the chicken into a plate and keep aside. 4. In the same skillet, add the celery, green pepper, garlic, rosemary and thyme and sauté in the pan drippings for about 4 minutes. 5. Stir in the remaining seasoned flour, condensed soup and water. 6. In a casserole dish, place the chicken and arrange the sweet potatoes and onions around chicken. Place the seasoned soup on top evenly. 7. Cover the casserole dish and cook in the oven for about 45 minutes. 8. Uncover and cook in the oven for about 20 minutes more.

Cream of Mushroom and Yam Chicken

15

ACRES

of Yams

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 16 Calories 282 kcal Fat 19.1 g Carbohydrates 27g Protein 2.7 g Cholesterol 54 mg Sodium 98 mg

Ingredients Casserole: 3 C. mashed cooked yams 2 eggs 1/2 C. butter, softened 1/2 C. white sugar 1/2 C. flaked coconut 1/4 C. milk 1 tsp vanilla extract Topping: 1 C. chopped pecans

1 C. brown sugar 1/2 C. butter, softened 1/2 C. all-purpose flour

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the yams, eggs, 1/2 C. of the butter, white sugar, coconut, milk and vanilla and beat till smooth. 3. In another bowl, add the pecans, brown sugar, butter and flour and mix till a crumbly mixture forms. 4. Transfer the yams mixture into a 13x9-inch baking dish and top with the yam mixture evenly. 5. Cook in the oven for about 30 minutes.

16

Acres of Yams

Romance Yams

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 510 kcal Fat 11.7 g Carbohydrates 98.3g Protein 6.1 g Cholesterol 0 mg Sodium 244 mg

Ingredients 4 sweet potatoes 1/2 C. orange juice 2/3 C. light brown sugar 1/4 C. margarine, softened

1/2 tsp freshly grated orange peel 1/4 tsp ground cinnamon

Directions 1. Set your oven to 425 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. Scrub the sweet potatoes and with a fork, prick them deeply at several places. 3. Arrange the sweet potatoes onto the prepared baking sheet. 4. Cook in the oven for about 45 minutes. 5. Remove from the heat and keep aside to cool for about 15 minutes. 6. Scoop out the flesh from the sweet potatoes and place into a large bowl. 7. With a fork, the sweet potatoes well. 8. Stir in the orange juice, brown sugar, margarine, orange peel and cinnamon. 9. In a microwave-safe dish, place the sweet potato mixture and microwave on High for about 5 minutes.

Romance Yams

17

CHIPOTLE

Hash Browns with Yams

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 346 kcal Fat 6g Carbohydrates 70.2g Protein 5g Cholesterol 15 mg Sodium 174 mg

Ingredients 1 tbsp butter 1 large sweet potato, scrubbed and shredded 1 onion, chopped 1/4 tsp chipotle chili powder

1/2 tsp garlic powder 2 tbsp brown sugar

Directions 1. In a nonstick skillet, melt the butter on medium-high heat and cook the sweet potatoes and onion, covered for about 10 minutes, stirring occasionally. 2. Stir in the chipotle chili powder, garlic powder and brown sugar and cook, uncovered for about 5 minutes. 3. Flip the sweet potatoes and cook till browned from the other side.

18

Chipotle Hash Browns with Yams

A Vegetarian’s Day-Dream

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 8 Calories 235 kcal Fat 8.9 g Carbohydrates 37.4g Protein 2.9 g Cholesterol 0 mg Sodium 718 mg

Ingredients 1 C. cubed red potatoes 1 large yam, peeled and chopped 4 large carrots, peeled and sliced 1 large parsnip, peeled and chopped 1 jicama, peeled and chopped 2 turnips, peeled and chopped 1/4 C. minced fresh rosemary

5 tbsp olive oil 6 cloves garlic, minced 1 tbsp sea salt

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a large baking dish, mix together the red potatoes, yam, carrots, parsnip, jicama and turnips. 3. In a small bowl, mix together the rosemary, olive oil, garlic and sea salt. 4. Place the oil mixture over vegetables and toss to coat. 5. Cook in the oven for about 35-45 minutes.

A Vegetarian’s Day-Dream

19

MASH POTATO

Madness

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 318 kcal Fat 8.3 g Carbohydrates 57.5g Protein 5.9 g Cholesterol 20 mg Sodium 194 mg

Ingredients 1 large yam, peeled and cubed 1 large red potato, peeled and cubed 1 large white potato, peeled and cubed 1 large yellow potato, peeled and cubed 1 large beet, peeled and cubed 1 rutabaga, peeled and cubed (optional) 1 parsnip, peeled and cubed (optional) 1 turnip, peeled and cubed

1/4 C. butter, room temperature 1 pinch ground nutmeg (optional) salt and ground black pepper to taste

Directions 1. In a large pan, add the yam, red potato, white potato, yellow potato, beet, rutabaga, parsnip and enough salted water to cover the vegetables and bring to a boil. 2. Reduce the heat to medium-low and simmer for about 20-25 minutes. 3. Drain the vegetables and return in the pan. 4. Add the butter and with a potato masher, beat well. 5. Season with the nutmeg, salt and black pepper.

20

Mash Potato Madness

Winter Night Soup

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 6 Calories 270 kcal Fat 8.3 g Carbohydrates 46.4g Protein 4.5 g Cholesterol 28 mg Sodium 1619 mg

Ingredients 1 sweet onion, chopped 1 russet potato, peeled and cubed 1 parsnip, peeled and cubed 1 sweet potato, peeled and cubed 1 yam, peeled and cubed 1 fennel bulb, trimmed and cubed 5 C. water

2 cubes chicken bouillon 1/2 C. heavy whipping cream 1 tbsp salt 1 tbsp sour cream, divided

Directions 1. In a large pan, add the onion, potato, parsnip, sweet potato, yam, fennel and water and bring to a boil. 2. Add the chicken bouillon cubes and stir to combine. 3. Reduce the heat to medium and simmer for about 30 minutes. 4. Drain and reserve the cooking liquid. 5. In a blender, add the vegetables and 1 C. of the reserved cooking liquid and pulse till smooth. 6. Add the cream and salt and pulse till well combined. 7. Serve with a small dollop of the sour cream.

Winter Night Soup

21

6 VEGETABLE

Veggie Combo

Prep Time: 25 mins Total Time: 1 hr 55 mins Servings per Recipe: 6 Calories 191 kcal Fat 5g Carbohydrates 34.6g Protein 4g Cholesterol 0 mg Sodium 257 mg

Ingredients 2 tbsp olive oil, divided 1 large yam, peeled and cut into 1 inch pieces 1 large parsnip, peeled and cut into 1 inch pieces 1 C. baby carrots 1 zucchini, cut into 1 inch slices 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces 1/2 C. roasted red peppers, cut into

1-inch pieces 2 cloves garlic, minced 1/4 C. chopped fresh basil 1/2 tsp kosher salt 1/2 tsp ground black pepper

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 2 baking sheets with 1 tbsp of the olive oil. 2. Arrange the yams, parsnips and carrots onto the prepared baking sheets. 3. Cook in the oven for about 30 minutes. 4. Remove the baking sheets from the oven and add the zucchini and asparagus and drizzle with the remaining 1 tbsp of the olive oil. 5. Cook in the oven for about 30 minutes more. 6. Remove from the oven, and keep aside to cool for about 30 minutes. 7. In a large bowl, mix together the roasted peppers, garlic, basil, salt and pepper. 8. Add the roasted vegetables and toss to combine. 9. Serve at room temperature or cold.

24

6 Vegetable Veggie Combo

Spicy

Yam and Beans Medley Soup

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 270 kcal Fat 12.7 g Carbohydrates 34.9g Protein 6.3 g Cholesterol 3 mg Sodium < 317 mg

Ingredients 2 tbsp olive oil 2 yams, peeled and cubed 1 head cauliflower, cut into large florets 1 jalapeno pepper, chopped 1 (14 oz.) can coconut milk 2 C. water 2 C. cannellini beans, drained and rinsed 1/4 C. chopped fresh basil 1 tbsp soy sauce 1 tsp dry mustard powder 1 tsp ground coriander 1 tsp smoked paprika

1/2 tsp ground ginger 1/2 tsp ground cardamom 1/2 tsp ground turmeric 1 bay leaf 1 cinnamon stick salt and ground black pepper to taste 1/4 C. chopped fresh parsley 1 tsp soy sauce 1/4 C. crumbled goat cheese

Directions 1. In a large skillet, heat the oil on medium heat and cook the cubed yams for about 7-10 minutes. 2. Add the cauliflower and jalapeño pepper and cook for about 10-15 minutes. 3. In a soup pan, mix together the coconut milk, water, cannellini beans, basil, 1 tbsp of the soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, cinnamon stick, salt and black pepper and bring to a boil. 4. Stir in the yam mixture and reduce the heat to low. 5. Simmer for about 30-45 minutes. 6. Drizzle with 1 tsp of the soy sauce and remove from the heat. 7. Serve with a sprinkling of the parsley and goat cheese.

Spicy Yam and Beans Medley Soup

25

VEGAN

Curry

Prep Time: 45 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 501 kcal Fat 11.7 g Carbohydrates 92g Protein 11.8 g Cholesterol 0 mg Sodium 564 mg

Ingredients 4 C. water 2 cubes vegetable bouillon 1 C. raisins 1/4 C. olive oil 2 onions, chopped 1 tbsp minced garlic 2 tbsp minced ginger 2 cinnamon sticks 6 whole cloves 1 tsp cayenne pepper

1 tsp ground turmeric 1 tsp ground coriander 1 tsp ground cumin 2 (19 oz.) cans garbanzo beans (chickpeas) 1 medium yam, peeled and diced 1 pear, peeled and cubed salt to taste 1 C. chopped fresh cilantro

Directions 1. In a pan, add the water, bouillon cubes and raisins on high heat and bring to a boil. 2. Boil till the bouillon cubes are dissolved. 3. Meanwhile in a large pan, heat olive oil on medium heat and sauté the onion, garlic and ginger for about 5 minutes. 4. Add the cinnamon sticks, cloves, cayenne, turmeric, coriander and cumin and sauté for about 3 minutes. 5. Stir in the garbanzo beans, yams, pear, hot vegetable stock and raisins and bring to a boil. 6. Reduce the heat to medium-low and simmer, covered for about 1 hour. 7. Season with the salt and stir in the chopped cilantro just before serving.

26

Vegan Curry

Yam

and Lamb Dinner

Prep Time: 20 mins Total Time: 3 hrs 40 mins Servings per Recipe: 8 Calories 927 kcal Fat 39.1 g Carbohydrates 96.1g Protein 49 g Cholesterol 137 mg Sodium 2019 mg

Ingredients 1 (6 lb.) leg of lamb 5 cloves garlic, minced 2 tsp coarsely ground black pepper 1 tsp crushed red pepper flakes 1 bay leaf, crushed 1 tbsp chopped fresh rosemary 1/2 C. olive oil 2 tbsp balsamic vinegar 2 tbsp honey 2 tbsp coarse salt

8 carrots, peeled and trimmed 16 small potatoes, unpeeled 1 large beet, peeled and cut into wedges 1 yam, peeled and cut into wedges 8 baby turnips, peeled 2 tbsp olive oil salt to taste

Directions 1. Keep the leg of lamb in room temperature for about 1 hour before cooking. Set your oven to 400 degrees F before doing anything else and arrange the roasting rack in the lower third of the oven. 2. In a bowl, add the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 C. of the olive oil, vinegar and honey and beat till well combined. Rub the garlic mixture over the leg of lamb evenly and season with 2 tbsp of the coarse salt. 3. In a large roasting pan, add the carrots, potatoes, beet, yam, turnips, 2 tbsp of the olive oil and a pinch of salt and toss to coat well. 4. Place the leg of lamb over the vegetables. Cook in the oven for about 20 minutes. Now, set the oven to 325 degrees. 5. Cook in the oven for about 90 minutes. Remove from the oven and keep the leg of lamb onto a cutting board, covered with a piece of the foil for about 30 minutes before carving. 6. In a serving platter, place the vegetables and cover with aluminum a piece of the foil to keep warm till serving. Yam and Lamb Dinner

27

LATE-SEPTEMBER

Pretzels

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 12 Calories 428 kcal Fat 23.3 g Carbohydrates 53.5g Protein 4.2 g Cholesterol 44 mg Sodium 387 mg

Ingredients 13 pretzel rods, crushed 1 C. chopped pecans 1 C. fresh cranberries 1 C. packed light brown sugar 1 C. melted butter, divided

1 (32 oz.) can sweet potatoes, drained 1 (5 oz.) can evaporated milk 1/2 C. white sugar 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a bowl, mix together the pretzels, pecans, cranberries, brown sugar and 1/2 C. of the melted butter. 3. In another bowl, add the sweet potatoes and beat till smooth. 4. Add the evaporated milk, sugar, vanilla extract and remaining 1/2 C. of the melted butter and mix till smooth. 5. Transfer the mixture into the prepared baking dish and top with the pretzel mixture evenly. 6. Cook in the oven for about 25-30 minutes.

28

Late-September Pretzels

Yam

Crisp

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 420 kcal Fat 17.4 g Carbohydrates 64.7g Protein 4.4 g Cholesterol 31 mg Sodium 164 mg

Ingredients 1 (40 oz.) can sweet potatoes, drained 1 C. quick-cooking rolled oats 1 C. brown sugar 1/2 C. chopped pecans

1/2 C. melted butter 1 1/2 tsp ground cinnamon

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees F before doing anything else. In an 8x8-inch baking dish. Place the sweet potatoes. In a bowl, mix together the oats, brown sugar, pecans, butter and cinnamon. Place the oats mixture over the sweet potatoes evenly. Cook in the oven for about 25-30 minutes.

Yam Crisp

29

RUSTIC

Baked Potatoes

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 203 kcal Fat 6.6 g Carbohydrates 33.5g Protein 4g Cholesterol 6 mg Sodium 106 mg

Ingredients 2 large russet potatoes, each cut into 8 thick steak fry-size wedges 1 tbsp chopped fresh thyme 1 pinch cayenne pepper salt and ground black pepper to taste

2 tbsp duck fat, melted

Directions 1. Set your oven to 325 degrees F before doing anything else and line a baking dish with the parchment paper. 2. In a bowl, place the potato wedges and sprinkle with the thyme, cayenne, salt and black pepper. 3. Drizzle the melted duck fat over the potatoes and toss to coat. 4. Transfer the potatoes onto the prepared baking sheet, skin-side down and sprinkle with the salt. 5. Cook in the oven for about 40 minutes. 6. Now, set the oven to 450 degrees F. 7. Flip the potatoes and cook in the oven for about 10 minutes. 8. Flip again and cook for about 10 minutes more.

30

Rustic Baked Potatoes

November’s

Duck with Stuffing

Prep Time: 30 mins Total Time: 3 hrs Servings per Recipe: 4 Calories 747 kcal Fat 26.7 g Carbohydrates 74.1g Protein 55.8 g Cholesterol 220 mg Sodium 252 mg

Ingredients 1 (5 lb.) whole duck, neck and giblets reserved 1 (6 oz.) can orange juice concentrate, thawed, divided 1 tsp minced garlic salt and freshly ground black pepper to taste Stuffing: 1 onion, coarsely chopped, divided 1 C. raisins 1 apple - peeled, cored, and cut into chunks (optional) 1 large carrot, thickly sliced Basting Sauce: 1/2 C. chicken broth

1/4 C. lemon juice salt and freshly ground black pepper to taste Duck Stock: 1 tbsp olive oil 1 onion, coarsely chopped 2 cloves garlic, minced 1 carrot, thickly sliced 1 C. chicken broth 1/2 C. lemon juice 1 C. orange juice 1 sprig fresh parsley, chopped salt and freshly ground black pepper to taste 1 tbsp sour cream

Directions 1. Set your oven to 350 degrees F before doing anything else and arrange a rack in a roasting pan. 2. Rinse the duck and remove any excess fat. 3. With a fork carefully, prick the duck's skin all over. 4. Coat the skin of the duck and inside cavity with 1 tbsp of the orange juice concentrate. 5. Rub 1 tsp of the minced garlic inside and outside the duck and sprinkle with the salt and pepper evenly. 6. In a bowl, mix together about 2 tbsp of the chopped onion, raisins and apple in a bowl. 7. Stuff the cavity of the duck with the raisin mixture lightly. November’s Duck with Stuffing

31

8. Truss the duck and place it onto the rack arranged in the roasting pan. 9. Place the remaining chopped onion and slices of large carrot in the roasting pan around the duck. 10. For basting mixture in a bowl, add the remaining orange juice concentrate, 1/2 C. of the chicken broth, 1/4 C. of the lemon juice, salt and pepper and beat till well combined. 11. Cook in the oven for about 1 hour, basting occasionally. 12. Now, remove the rendered fat and cook in the oven for about 1 hour, basting occasionally. 13. Reserve the remaining basting mixture. 14. Meanwhile for duck stock in a pan, heat the olive oil on medium heat and brown the reserved neck and giblets. 15. Stir in 1 onion, 2 garlic cloves and 1 carrot and sauté for about 5 minutes. 16. Stir in 1 C. of the chicken broth, 1/2 C. of the lemon juice, orange juice, parsley, salt and pepper and bring to a boil. 17. Reduce the heat and simmer, covered for about 1 hour. 18. Strain the stock and keep aside. 19. Remove the duck from the oven and place on a warm platter for about 15 minutes before carving. 20. Place the cooked vegetables around the duck. 21. Transfer the stuffing into a serving bowl. 22. Meanwhile for sauce, skim off the fat from the roasting pan and place on medium heat. 23. Place the reserved basting mixture into the pan, stirring and scraping to dissolve the brown bits from the bottom. 24. Bring the mixture to a boil and stir in the reserved duck stock. 25. Again, bring to a boil and cook for about 10 minutes, stirring continuously. 26. Add the sour cream and beat till a smooth glossy sauce comes into form. 27. Pour the sauce over the carved duck and serve.

32

Easy

Homemade Citrus Duck

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 2 Calories 354 kcal Fat 20.9 g Carbohydrates 14.9g Protein 19.8 g Cholesterol 130 mg Sodium 787 mg

Ingredients 2 duck breast halves salt to taste 1 C. chicken broth 2 tbsp orange liqueur 1 tbsp sherry vinegar 1 tbsp Seville orange marmalade 2 tsp grated orange zest

1 pinch cayenne pepper 1 tbsp reserved duck fat 1 tsp all-purpose flour 1 tbsp butter

Directions 1. Score the duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Sprinkle the each breast with the salt generously and keep in a large dish, skin-side up at room temperature for about 15 minutes. In a bowl, add the chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper and beat till well combined. With the paper towels, pat dry the duck breasts. 2. Sprinkle the skin-side of duck breasts with the salt. In a heavy skillet, heat the duck fat on medium heat for about 2 minutes and cook the duck, skin-side down for about 6 minutes. Flip the duck breasts and cook for about 4 minutes. Transfer the breasts into a plate to rest. 3. Pour any rendered duck fat into a glass jar. Place the skillet on medium heat and add the flour and cook, beating continuously for about 1 minute. 4. Add the orange mixture and bring to a boil. 5. Cook for about 3-5 minutes. Reduce the heat to low and add the butter. 6. Stir for about 1 minute and season with the salt. 7. Slice duck breasts across the grain and arrange on a plate. 8. Pour the orange sauce on top and serve. Easy Homemade Citrus Duck

33

WORCESTERSHIRE

Duck Breast

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 159 kcal Fat 8.2 g Carbohydrates 4.8g Protein 16 g Cholesterol 81 mg Sodium 243 mg

Ingredients 1/4 C. Worcestershire sauce 2 tbsp olive oil 1/2 tsp hot sauce 2 tbsp minced garlic 1/4 tsp black pepper

8 skinned, boned duck breast halves

Directions 1. 2. 3. 4. 5.

36

In a bowl, mix together the Worcestershire sauce, olive oil, hot sauce, garlic and pepper. Add the duck breasts and toss to coat well. Refrigerate, covered to marinate for at least 30 minutes to overnight. Set your grill for medium-high heat and grease the grill grate. Cook the duck breast on the grill for about 5 minutes from both sides.

Worcestershire Duck Breast

Classical

Homemade Peking Duck 101

Prep Time: 15 mins Total Time: 3 hrs 50 mins Servings per Recipe: 4 Calories 556 kcal Fat 31 g Carbohydrates 48.1g Protein 22.4 g Cholesterol 91 mg Sodium 748 mg

Ingredients 1 (4 lb.) whole duck, dressed 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground white pepper 1/8 tsp ground cloves 3 tbsp soy sauce 1 tbsp honey 1 orange, sliced in rounds 1 tbsp chopped fresh parsley, for garnish

5 green onions 1/2 C. plum jam 1 1/2 tsp sugar 1 1/2 tsp distilled white vinegar 1/4 C. finely chopped chutney

Directions 1. Rinse the duck completely and pat dry. 2. Remove the tail. 3. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. 4. Season the cavity of the duck with 1 tsp of the ginger mixture. 5. Add 1 tbsp of the soy sauce into the remaining ginger mixture and mix well. 6. Rub the ginger mixture over the duck evenly. 7. Cut one of the green onions in half and tuck inside the cavity. 8. Refrigerate, covered for at least 2 hours or overnight. 9. Set your oven to 375 degrees F. 10. Place duck breast side up on a rack, arranged in a large pan and steam for an hour adding a little more water. 11. With two large spoons, lift the duck and drain the juices and green onion. 12. Place the duck, breast side up in a roasting pan and with a fork, prick the skin all over. 13. Cook in the oven for about 30 minutes. Classical Homemade Peking Duck 101

37

14. Meanwhile in a bowl, mix together the remaining 2 tbsp of the soy sauce and honey. 15. After 30 minutes, coat the duck with the honey mixture evenly. 16. Now, set the oven to 500 degrees F. 17. Cook in the oven for about 5 minutes. 18. For the sauce in a bowl, mix together the plum jam with, sugar, vinegar and chutney. 19. In another bowl, place the remaining chopped green onions. 20. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. 21. Serve alongside the plum sauce and green onions.

38

Moist

Glazed Duck

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 382 kcal Fat 17.8 g Carbohydrates 43g Protein 15.3 g Cholesterol 92 mg Sodium 434 mg

Ingredients 1 (4 lb.) whole duck, rinsed 1 tsp chopped fresh basil leaves 1 tsp chopped fresh ginger root 1 tsp salt 1/2 orange, quartered 2 C. water 1 C. honey

1/2 C. butter 1 tsp lemon juice 1/2 C. undiluted, thawed orange juice concentrate

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a small bowl mix together the basil, ginger and salt. Season the inside and outside of the duck with the ginger mixture. Stuff the duck cavity with the orange quarters. Arrange the duck in a roaster, breast side up and add the water. In a small pan, mix together the honey, butter, lemon juice and orange juice concentrate on low heat and simmer till a syrupy mixture forms. 7. Place a little of the honey mixture over the duck, reserving the remaining for the basting. 8. Cover the roaster and cook in the oven for about 30 minutes. 9. Flip the duck and set the oven to 300 degrees F. 10. Cook, covered for about 2-2 1/2 hours.

Moist Glazed Duck

39

DECEMBER’S

Chestnut Duck

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 97 kcal Fat 5.7 g Carbohydrates 4.4g Protein 5.6 g Cholesterol 20 mg Sodium 422 mg

Ingredients 1/2 C. dry sherry 1 tbsp soy sauce 1 tbsp peanut oil 1 tsp minced fresh ginger root 2 skinned, boned duck breast halves

16 whole water chestnuts, drained 8 slices bacon, cut in half

Directions 1. 2. 3. 4. 5.

Cut the duck breast into 16 equal sized pieces. In a bowl, add the sherry, soy sauce, peanut oil and ginger and beat till well combined. Add the duck pieces and water chestnuts and toss to coat. Keep aside at room temperature for about 1 hour. Set your oven to the broiler and arrange oven rack about 6-inches from the heating element. 6. Drain the marinade from the duck meat and discard. 7. Place a duck piece over each water chestnut. 8. Wrap each with half of a bacon slice and secure with a toothpick. 9. Arrange onto a broiler pan. 10. Cook under the broiler for about 10 minutes, flipping once.

40

December’s Chestnut Duck

French

Cured Duck

Prep Time: 30 mins Total Time: 2 months Servings per Recipe: 2 Calories 2500 kcal Fat 270 g Carbohydrates 9.5g Protein 20.1 g Cholesterol 330 mg Sodium 2989 mg

Ingredients 2 uncooked Peking duck legs 1 tbsp kosher salt 1 lemon, zested and thinly sliced 3 cloves garlic, crushed 1 tbsp whole allspice berries

1 tbsp juniper berries 2 sprigs fresh thyme 2 C. rendered duck fat

Directions 1. Season the duck legs with the kosher salt evenly. In a large resealable bag, place the duck legs with the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal the bag and massage the duck legs through the bag till well combined with the spices. 2. Refrigerate to marinate for about 24 hours. 3. Set your oven to 200 degrees F. Remove the duck legs from the marinade. 4. Rinse the duck legs and pat dry. In the bottom of a baking dish, place the remaining marinade. Place the duck legs, skin side down in a single layer. 5. In a small pan, melt the duck fat on low heat and place over the duck legs evenly. With a lid, cover the baking dish. 6. Cook in the oven for about 6-7 hours. 7. Remove the duck legs from the fat and place in a resealable container. 8. Strain all of the solids from the remaining fat and discard them. 9. Place the fat over the duck in the container. 10. Seal and keep aside to come at room temperature. 11. After cooling, refrigerate for 2 months to cure.

French Cured Duck

41

DUCK

Duck Rubbed

Prep Time: 5 mins Total Time: 1 d 12 h 6 m Servings per Recipe: 3 Calories 460 kcal Fat 40.9 g Carbohydrates 9.5g Protein 11.3 g Cholesterol 84 mg Sodium 3011 mg

Ingredients Spice Rub: 1 1/2 tbsp kosher salt 2 tsp ground black pepper, or more to taste 2 tsp dried thyme Potpourri: 12 cloves garlic 6 (1/4 inch thick) slices fresh ginger 1 orange, zest cut into thin strips 1 bunch fresh thyme, plus more for garnish 3 bay leaves

1 whole duck 2 tbsp unsalted butter, softened 1 tbsp brandy 2 tsp chopped fresh parsley 1 tsp chopped fresh chives 1/2 tsp Dijon mustard 1 pinch cayenne pepper salt and ground black pepper to taste 1/2 tsp grated orange zest

Directions 1. Set your oven to 250 degrees F before doing anything else and line a 13x9-inch baking dish with 2 foil papers. 2. In a bowl, mix together the kosher salt, 2 tsp of the black pepper and dried thyme. 3. In another bowl, mix together the garlic, ginger, orange zest strips, fresh thyme and bay leaves. 4. Season the duck, inside and out with about 2/3 of the kosher salt mixture. 5. Stuff the duck cavity with the garlic mixture. 6. Place the duck, breast-side up into the prepared baking dish and sprinkle with the remaining salt mixture. 7. In a foil paper, wrap the duck tightly. 8. Cook in the oven for about 5-6 hours. 9. Remove from the oven and cool the duck at the room temperature with its accumulated 42

Duck Duck Rubbed

juices, wrapped in the foil paper. 10. Refrigerate to chill for about 12 hours or overnight. 11. Pick the meat of the duck from the bones and transfer into a bowl. 12. In a pan, add all the accumulated juices on medium-high heat and cook till heated completely. 13. Through a fine-mesh strainer, strain the pan juices into a bowl. 14. Skim off the fat from the top and transfer into another bowl. 15. In a large bowl, add the duck meat, 3 tbsp of the duck fat, 2 tbsp of the duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt and ground black pepper and with a wooden spoon, mash well. 16. Transfer the mixture into a resealable container and press down. 17. Drizzle a little duck fat over the meat mixture and sprinkle with the thyme leaves, black pepper and orange. o 18. Seal the container and refrigerate for about 1-3 days.

43

FLUFFY

Cheesy Biscuits

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 20 Calories 139 kcal Fat 6.3 g Carbohydrates 17.5g Protein 3.2 g Cholesterol 17 mg Sodium 550 mg

Ingredients 4 C. baking mix 3 oz. Cheddar cheese, shredded 1 1/3 C. water 1/2 C. melted butter 1 tsp garlic powder

1/4 tsp salt 1/8 tsp onion powder 1/8 tsp dried parsley

Directions 1. Set your oven to 375 degrees F before doing anything else and line a cookie sheet with a parchment paper. 2. In a bowl, add the baking mix, cheese and water and mix till a firm dough forms. 3. With a small scoop, place dough on the prepared cookie sheet. 4. Cook in the oven for about 10-12 minutes. 5. In a bowl, mix together the melted butter, parsley, garlic powder, onion powder and salt. 6. Remove from the oven and immediately, coat the baked biscuits with the butter mixture.

44

Fluffy Cheesy Biscuits

Tasty

Prep Time: 20 mins

Large Biscuits

Total Time: 50 mins Servings per Recipe: 12 Calories 157 kcal Fat 8.3 g Carbohydrates 17.8g Protein 2.9 g Cholesterol 22 mg Sodium 196 mg

Ingredients 2 C. all-purpose flour 1 tbsp baking powder 1 tsp salt 1 tbsp white sugar 1/3 C. shortening

1 C. milk

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 400 degrees F before doing anything else. In a large bowl, mix together the flour, baking powder, sugar and salt. With a pastry cutter, cut the shortening and mix till a coarse meal forms. Slowly, add the milk and mix till the dough pulls away from the side of the bowl. Place the dough onto a floured surface, and knead for about 15-20 times. Roll the dough to 1-inch thickness and with a large cutter, cut the biscuits. Arrange the biscuits onto an ungreased baking sheet and cook in the oven for about 1315 minutes.

Tasty Large Biscuits

45

CHICKEN-FLAVORED

Treat

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 465 kcal Fat 24.5 g Carbohydrates 53.1g Protein 8.2 g Cholesterol 65 mg Sodium 834 mg

Ingredients 1 C. cornmeal 2 C. all-purpose flour 1 tsp salt 1 egg 3 tbsp vegetable oil

1/2 C. chicken broth 2 tsp chopped fresh parsley

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 400 degrees F before doing anything else and grease a cookie sheet. In a large bowl, mix together the flour, cornmeal and salt. In another bowl, add the egg and oil and beat well. Stir in the chicken broth and parsley. Slowly, add the egg mixture into the flour mixture mixing till a soft dough forms. Place the dough onto a lightly floured surface and knead it lightly. Roll the dough to a 1/2-inch thickness and with the cookie cutters, cut into desired shapes. 8. Place cookies onto prepared cookie sheet in a single layer about 1-inch apart and cook in the oven for about 15 minutes.

48

Chicken-Flavored Treat

Delectable

Biscuit Casserole

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 450 kcal Fat 13.2 g Carbohydrates 48g Protein 33.5 g Cholesterol 96 mg Sodium 2015 mg

Ingredients 1/4 C. butter 2 cloves garlic, minced 1/2 C. chopped onion 1/2 C. chopped celery 1/2 C. chopped baby carrots 1/2 C. all-purpose flour 2 tsp white sugar 1 tsp salt 1 tsp dried basil

1/2 tsp ground black pepper 4 C. chicken broth 1 (10 oz.) can peas, drained 4 C. diced, cooked chicken meat 2 C. buttermilk baking mix 2 tsp dried basil 2/3 C. milk

Directions 1. Set your oven to 325 degrees F before doing anything else and grease a 13x9-inch baking dish. In a large skillet, melt the butter on medium-high heat and sauté the celery, onion, carrots and garlic till tender. 2. Stir in the flour, sugar, dried basil, salt and black pepper. 3. Add broth and bring to a boil, stirring continuously. 4. Boil for about 1 minute and stir in the peas. Simmer for about 5 minutes and stir in the chicken. Place the chicken into prepared baking dish. 5. In a medium bowl, mix together the baking mix and 2 tsp of the dried basil. Add milk and mix till a dough forms. Divide the dough into 6-8 balls. Place the dough onto floured wax paper and with the palm of your hand, flatten each ball of dough into a circular shape. 6. Place the balls on the top of chicken mixture. Cook in the oven for about 30 minutes. Cover with a foil paper and cook in the oven for about 10 minutes further. While serving, place the chicken mixture over biscuits.

Delectable Biscuit Casserole

49

HEARTY

Biscuit Casserole

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 10 Calories 306 kcal Fat 18.9 g Carbohydrates 15.5g Protein 18.4 g Cholesterol 76 mg Sodium 632 mg

Ingredients 1 1/4 lb. lean ground beef 1/2 C. chopped onion 1/4 C. chopped green chili pepper 1 (8 oz.) can tomato sauce 2 tsp chili powder 1/2 tsp garlic salt 1 (10 oz.) can refrigerated buttermilk biscuit dough

1 1/2 C. shredded Monterey Jack cheese, divided 1/2 C. sour cream 1 egg, lightly beaten

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. Heat a large skillet and cook the beef, green chili pepper and onion till browned completely. Drain the excess grease from the skillet. 3. Stir in the tomato sauce, chili powder and garlic salt and simmer while preparing the biscuits. 4. Separate the biscuit dough into 10 biscuits and pull each biscuit into 2 layers. Place the 10 biscuit halves on the bottom of a 9-inch pie dish and press to form the bottom crust. 5. Reserve the other 10 biscuit halves for the top layer. 6. Remove the beef mixture from the heat and stir in 1/2 C. of the cheese, sour cream, and egg. 7. Place the mixture over bottom crust and top with the remaining biscuit halves to form the top crust. 8. Sprinkle with the remaining cheese evenly. 9. Cook in oven for about 25-30 minutes.

50

Hearty Biscuit Casserole

Southern Biscuits

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 8 Calories 189 kcal Fat 7.5 g Carbohydrates 25.6g Protein 4.3 g Cholesterol 13 mg Sodium 433 mg

Ingredients 1/2 tsp lard 2 C. all-purpose flour 3/4 tsp salt 1/4 tsp baking soda 2 tsp baking powder 2 tbsp butter, frozen

2 tbsp lard, frozen 1 tsp bacon drippings 1 C. buttermilk

Directions 1. Set your oven to 450 degrees F before doing anything else and lightly, grease a cookie sheet with 1/2 tsp of the lard. 2. In a bowl, mix together the flour, baking powder, baking soda and salt. 3. With a cheese grater, grate the 2 tbsp of the frozen lard and 2 tbsp of the frozen butter and lightly, stir to combine. 4. Make a well in the center of the mixture and add the buttermilk and bacon dripping. 5. With the tips of your finger, mix till a sticky dough forms. 6. Place the dough onto lightly floured surface and gently pat the dough flat. 7. Sprinkle with the flour and fold it in half. 8. Pat down the dough and fold again, and repeat till the dough is folded 4-5 times. 9. With a rolling pin, roll the dough out to a 1-inch thick square. 10. With a 2 1/2-inch biscuit cutter, cut the biscuit dough into rounds place onto the prepared baking sheet. 11. Cook in the oven for about 15-20 minutes.

Southern Biscuits

51

LOVERS

Biscuits

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 173 kcal Fat 9.4 g Carbohydrates 19.1g Protein 3.1 g Cholesterol 17 mg Sodium 271 mg

Ingredients 2 C. all-purpose flour 2 tbsp white sugar 4 tsp baking powder 1/2 tsp cream of tartar 1/2 tsp salt

1/2 C. vegetable shortening 1 egg 2/3 C. milk

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 450 degrees F before doing anything else. In a bowl, sift together the flour, baking powder, sugar, cream of tartar, and salt. With a pastry cutter, cut the shortening and mix till a coarse crumb forms. In another bowl, add the milk and egg and beat well. Slowly, add the milk mixture in the flour mixture, mixing till well combined. With a spoon, place the mixture onto a cookie sheet and cook in the oven for about 10-12 minutes.

52

Lovers Biscuits

Asiago

Cheddar Bread

Prep Time: 10 mins Total Time: 3 hrs Servings per Recipe: 12 Calories 169 kcal Fat 4.1 g Carbohydrates 26g Protein 7.4 g Cholesterol 11 mg Sodium 292 mg

Ingredients 2/3 C. milk 1/2 C. hot water 1 tsp salt 1 tbsp sugar 1 tbsp dried dill weed 1 C. whole wheat flour

2 C. bread flour 2 tsp bread machine yeast 1/2 C. grated Cheddar cheese 1/2 C. grated Asiago cheese

Directions 1. In a bread machine pan, add all the ingredients except bot cheeses in order as suggested by the manual. 2. Select the White Bread cycle with Light Crust and press the Start button. 3. Just 5 minutes before the completion of cycle, add both cheeses.

Asiago Cheddar Bread

53

BAVARIAN

Caraway Bread

Prep Time: 10 mins Total Time: 3 hrs Servings per Recipe: 15 Calories 135 kcal Fat 2.3 g Carbohydrates 24.5g Protein 4.3 g Cholesterol 1 mg Sodium 202 mg

Ingredients 2 1/4 C. bread flour 1 C. milk 3/4 tsp salt 1/4 tsp onion salt 2 tbsp margarine 1/2 C. sauerkraut, drained, rinsed and chopped

1 tbsp finely chopped onion 1/2 C. whole wheat flour 3/4 C. rye flour 1 1/2 tbsp white sugar 1/2 tbsp caraway seed 1 3/4 tsp active dry yeast

Directions 1. In the pan of a bread machine, place all the ingredients in order as suggested by the manual. 2. Select the Basic cycle and press the Start button.

54

Bavarian Caraway Bread

Pembrokeshire

Raisin Bread

Prep Time: 10 mins Total Time: 3 hrs Servings per Recipe: 10 Calories 203 kcal Fat 5.7 g Carbohydrates 34.5g Protein 4.4 g Cholesterol 20 mg Sodium 156 mg

Ingredients 1 tsp distilled white vinegar 2/3 C. milk 2 tbsp brown sugar 1 egg 1/4 C. margarine 1/4 tsp salt 2 tbsp molasses

2 C. all-purpose flour 1 pinch baking soda 1 tsp caraway seed 1 1/2 tsp bread machine yeast 3/4 C. raisins

Directions 1. In a bowl, mix together the milk and vinegar and keep aside for at least 15 minutes. 2. In a bread machine pan, add the milk mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in order as suggested by the manual. 3. Select the Basic Bread cycle and press the Start button.

Pembrokeshire Raisin Bread

55

TROPICAL

Bread

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 12 Calories 181 kcal Fat 3.2 g Carbohydrates 32g Protein 3.9 g Cholesterol 0 mg Sodium 229 mg

Ingredients 2/3 C. crushed pineapple with juice 3 tbsp rum, optional 3/4 C. warm water 2 tbsp margarine, softened 3 1/4 C. all-purpose flour 1/2 C. flaked coconut, toasted 2 tbsp white sugar

1 tsp salt 1 3/4 tsp active dry yeast

Directions 1. In the pan of a bread machine, add all the ingredients in order as suggested by the manual. 2. Select the Sweet or Quick Bread cycle and press the Start button.

56

Tropical Bread

South Carolina Cornbread

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 10 Calories 161 kcal Fat 2g Carbohydrates 30.5g Protein 5.3 g Cholesterol 1 mg Sodium 200 mg

Ingredients 3/4 C. plain yogurt 1/3 C. water 1 tbsp margarine 2 1/2 C. bread flour 3/4 C. cornmeal 3/4 C. canned whole kernel corn, well drained

2 tsp white sugar 1 tsp onion powder 3/4 tsp salt 1 tsp active dry yeast

Directions 1. In the pan of a bread machine, add all the ingredients in order as suggested by the manual. 2. Select the White Bread cycle and press the Start button.

South Carolina Cornbread

57

BLUE-COLLAR

Wheat Bread

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 12 Calories 163 kcal Fat 2.7 g Carbohydrates 29.9g Protein 4.5 g Cholesterol 0 mg Sodium 252 mg

Ingredients 1 C. warm water 1/2 C. Dijon-style prepared mustard 2 tbsp olive oil 1 1/2 tbsp molasses 2 C. unbleached all-purpose flour 2/3 C. rye flour 2/3 C. whole wheat flour

1 1/2 tbsp vital wheat gluten 2 1/2 tsp active dry yeast

Directions 1. In the pan of a bread machine, add all the ingredients in order as suggested by the manual. 2. Select the White Bread or Basic cycle and press the Start button.

60

Blue-Collar Wheat Bread

Carolina

Cantaloupe Bread

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 15 Calories 166 kcal Fat 3.2 g Carbohydrates 28.1g Protein 6g Cholesterol 19 mg Sodium 195 mg

Ingredients 2 1/4 C. cubed cantaloupe 1 (.25 oz.) package instant yeast 3 1/4 C. bread flour 2 tbsp vital wheat gluten 1/3 C. milk powder 3 tbsp white sugar 1 tsp salt

1/2 tsp paprika 1 egg 3 tbsp butter, softened 1 tbsp orange zest

Directions 1. In a food processor, add 1 1/2 C. of the cantaloupe and pulse until pureed. 2. In a bread machine pan, add the yeast, flour, gluten, milk powder, sugar, salt, paprika, egg, butter, orange zest, remaining cantaloupe cubes and cantaloupe puree in order as suggested by the manual. 3. Select the White Bread cycle and press the Start button. 4. Transfer the bread onto a wire rack to cool before slicing. 5. Cut into desired sized slices and enjoy.

Carolina Cantaloupe Bread

61

SOUR

Cherry Bread

Prep Time: 10 mins Total Time: 3 hrs Servings per Recipe: 15 Calories 216 kcal Fat 4.9 g Carbohydrates 37.2g Protein 6.1 g Cholesterol 5 mg Sodium 172 mg

Ingredients 1 (16.5 oz.) can sour cherries 1 tsp almond extract 2 1/2 tbsp butter, softened 1 tsp salt 1/2 C. white sugar 3 1/2 C. bread flour 2 1/2 tbsp vital wheat gluten

2 tsp rapid rise yeast 2/3 C. slivered almonds

Directions 1. In the pan of a bread machine, add all the ingredients except the almonds in order as suggested by the manual. 2. Select the Sweet Bread cycle and press the Start button. 3. Just 5 minutes before the completion of cycle, add the almonds.

62

Sour Cherry Bread

Lena’s

Prep Time: 5 mins

Raisin Bread

Total Time: 2 hrs 5 mins Servings per Recipe: 10 Calories 256 kcal Fat 5.2 g Carbohydrates 44.8g Protein 7.3 g Cholesterol 30 mg Sodium 278 mg

Ingredients 1 C. milk 3 tbsp butter 1 tbsp brown sugar 1 egg 1 tsp salt 1 tbsp ground cinnamon 1 1/2 tsp bread machine yeast

3 C. bread flour 1/2 C. raisins 1/2 C. dried cherries

Directions 1. In a bread machine pan, add all the ingredients except the cherries and raisins in order as suggested by the manual. 2. Select the White Bread cycle and press the Start button. 3. Just 5 minutes before the completion of cycle, add the cherries and raisins

Lena’s Raisin Bread

63

MAUI

Morning Bread

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 12 Calories 202 kcal Fat 3.1 g Carbohydrates 40.3g Protein 4.7 g Cholesterol 1 mg Sodium 247 mg

Ingredients 2 tbsp vegetable oil 2 tbsp honey 1 1/8 C. water 2 1/2 C. bread flour 1/2 C. whole wheat flour 1/2 tsp ground cinnamon 1/2 tsp ground mace

1 tbsp dry milk powder 1 1/4 tsp salt 1 C. dried cranberries 2 dried pineapple rings, chopped 2 tsp active dry yeast

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the Basic Bread cycle and press the Start button.

64

Maui Morning Bread

Margaret’s

Almond Bread

Prep Time: 10 mins Total Time: 3 hrs 10 mins Servings per Recipe: 12 Calories 326 kcal Fat 14.2 g Carbohydrates 44.7g Protein 6.2 g Cholesterol 22 mg Sodium 377 mg

Ingredients 1 C. warm milk 1 1/2 tsp salt 2 tbsp margarine 3 C. bread flour 3 tbsp white sugar 2 tsp active dry yeast 1/2 C. semisweet chocolate chips

1/3 C. blanched slivered almonds 2 tbsp unsweetened cocoa powder 1 tsp almond extract 1/2 C. butter 1 C. confectioners' sugar 2 tsp grated orange zest

Directions 1. In the pan of a bread machine, add the milk, salt, 2 tbsp of the margarine, flour, sugar and yeast in order as suggested by the manual. 2. Select the Basic or Rapid cycle and press the Start button. 3. Just before the start of second kneading, press the Stop. 4. Transfer the dough into a bowl. 5. Add the almonds, chocolate chips, cocoa powder and almond extract and mix well. 6. Place the dough into the pan of bread machine and press Start to start the cycle. 7. Meanwhile, for the orange butter: in a food processor, add 1 C. of the confectioners' sugar, 1/2 C. of the butter and orange zest and pulse until smooth. 8. Spread the orange butter over warm bread and enjoy.

Margaret’s Almond Bread

65

WINTER NIGHT

Hazelnut Bread with Sweet Frosting

Prep Time: 25 mins Total Time: 3 hrs 10 mins Servings per Recipe: 16 Calories 195 kcal Fat 7.2 g Carbohydrates 28g Protein 5.2 g Cholesterol 39 mg Sodium 103 mg

Ingredients For the Bread: 1/2 C. hazelnuts 1 C. eggnog 1 tbsp eggnog 2 tbsp white sugar 1/2 tsp salt 3 tbsp butter, softened 1 egg 1 egg yolk

3 C. bread flour 1 1/2 tsp instant yeast 2 tbsp anise seed 1 tsp ground cinnamon For the Glaze: 1/2 C. confectioners' sugar 1 tbsp eggnog

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Place the hazelnuts onto a baking sheet in a single layer and cook in the oven for about 5-7 minutes. 3. Remove from the oven and keep aside to cool completely. 4. In the pan of a bread machine, add 1 C. of the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed and cinnamon in order as suggested by the manual. 5. Select the Basic cycle with the Medium Crust and press the Start button. 6. After the completion of first cycle, add the hazelnuts into the pan of bread machine. 7. After the completion of cycle, transfer the bread onto a wire rack to cool. 8. Meanwhile, for the glaze: in a bowl, add the remaining eggnog and confectioners' sugar and mix well. 9. Spread the glaze over the cooled bread and enjoy.

66

Winter Night Hazelnut Bread with Sweet Frosting

Sweet

Root Vegetable Bread

Prep Time: 10 mins Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 231 kcal Fat 4.5 g Carbohydrates 40.5g Protein 7.8 g Cholesterol 1 mg Sodium 456 mg

Ingredients 1 1/4 C. peeled and diced kohlrabi 3/4 C. fat-free milk 2 tbsp canola oil 2 C. bread flour 1 C. whole wheat flour 1 tbsp brown sugar 1 1/2 tsp salt

2 tsp dried rosemary 2 tsp instant yeast

Directions 1. 2. 3. 4.

In a pan of the boiling water, add the kohlrabi and cook for about 5-7 minutes. Drain the kohlrabi well. In a blender, add the kohlrabi and pulse until smooth. In the pan of a bread machine, add the kohlrabi puree and remaining ingredients in order as suggested by the manual. 5. Select the Basic Bread cycle with Medium Crust and press the Start button.

Sweet Root Vegetable Bread

67

PB&J

Bread Machine

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 12 Calories 236 kcal Fat 7.7 g Carbohydrates 36.4g Protein 7g Cholesterol 0 mg Sodium 244 mg

Ingredients 1 C. water 1 1/2 tbsp vegetable oil 1/2 C. peanut butter 1/2 C. blackberry jelly 1 tbsp white sugar 1 tsp salt 1 C. whole wheat flour

2 C. bread flour 1 1/2 tsp active dry yeast

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the Sweet, Raisin or Basic cycle and press the Start button.

68

PB&J Bread Machine

Spiced

Cranberry Rolls

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 12 Calories 242 kcal Fat 1.8 g Carbohydrates 53.5g Protein 4.6 g Cholesterol 0 mg Sodium 199 mg

Ingredients 1 large orange 1/3 C. honey 1 tbsp vegetable oil 2 C. bread flour 1 C. whole wheat flour 1 tsp salt

2 tsp bread machine yeast 3/4 C. packed brown sugar 3/4 C. sweetened dried cranberries 1 tsp ground cardamom

Directions 1. 2. 3. 4. 5.

Grate the zest of orange finely into a small bowl and keep aside. Peal the orange and remove the seeds. Now, cut the orange into chunks. In a blender, add the orange zest and chunks and pulse until pureed. In a bread machine pan, place the orange puree, followed by the honey, oil, white flour, wheat flour, salt and yeast in order as suggested by the manual. 6. Select the Dough cycle and press the Start button. 7. After the completion of cycle, transfer the dough onto a floured surface. 8. Cut the dough into 2-3 equal sized portions and then, roll each into 1/4-inch thickness. 9. Spread the cranberries, brown sugar and cardamom over each dough portion and roll to seal the filling. 10. Then, cut each dough roll into 1-2-inch thick slices. 11. In the bottom of a greased baking dish, arrange the dough slices in a single layer. 12. Keep aside in a warm area for about 1 hour. 13. Meanwhile, set your oven to 375 degrees F. 14. Place in the oven for about 20-25 minutes. 15. Serve warm. Spiced Cranberry Rolls

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BAHAMAS

Oat Bread

Prep Time: 10 mins Total Time: 3 hrs Servings per Recipe: 10 Calories 106 kcal Fat 1.8 g Carbohydrates 18.9g Protein 3.5 g Cholesterol 3 mg Sodium 126 mg

Ingredients 3/4 C. hot water 1/2 C. rolled oats 1 1/2 tsp molasses 1 tbsp butter 1/2 tsp salt

1 1/2 C. bread flour 1 tbsp active dry yeast

Directions 1. In a bowl, add the hot water and oats and keep aside for about 2 minutes. 2. Add the molasses and butter and stir until well combined. 3. In a bread machine pan, add the oats mixture and remaining ingredients in order as suggested by the manual. 4. Select the White Bread cycle with the Light Crust and press the Start button.

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Bahamas Oat Bread

Garden Shed Bread

Prep Time: 30 mins Total Time: 3 hrs Servings per Recipe: 12 Calories 166 kcal Fat 3.1 g Carbohydrates 27.7g Protein 6.6 g Cholesterol 2 mg Sodium 270 mg

Ingredients 2/3 C. warm water 2/3 C. cottage cheese 2 tbsp margarine 3 C. bread flour 1 tbsp white sugar 1 tbsp dry milk powder

1 tbsp dried minced onion 1 tbsp dill seed 1 tsp salt 1 1/2 tbsp active dry yeast

Directions 1. In a bread machine pan, place all the ingredients in order as suggested by the manual. 2. Select the Basic Bread cycle and press the Start button.

Garden Shed Bread

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CHEESY

Bread 101

Prep Time: 5 mins Total Time: 2 hrs 15 mins Servings per Recipe: 12 Calories 208 kcal Fat 6.3 g Carbohydrates 28.6g Protein 8.8 g Cholesterol 18 mg Sodium 303 mg

Ingredients 1 (.25 oz.) package active dry yeast 3 C. bread flour 1/4 C. dry milk powder 1 tbsp butter, softened 1 tsp salt

2 tbsp white sugar 1 1/4 C. warm water 1 1/2 C. shredded sharp Cheddar cheese

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the White Bread cycle and press the Start button.

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Cheesy Bread 101

Cinnamon

Pinwheels

Prep Time: 1 hr 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 24 Calories 162 kcal Fat 5.5 g Carbohydrates 24.4g Protein 4.1 g Cholesterol 24 mg Sodium 129 mg

Ingredients 1 C. milk 2 eggs 1/4 C. butter 4 C. bread flour 1/4 C. white sugar 1 tsp salt 1 1/2 tsp active dry yeast 1/2 C. chopped walnuts 1/2 C. packed brown sugar 2 tsp ground cinnamon

2 tbsp softened butter, divided 2 tsp sifted confectioners' sugar, divided

Directions 1. In the pan of a bread machine, add the milk, eggs, 1/4 C. of the butter, bread flour, sugar, salt and yeast in order as suggested by the manual. 2. Select the Dough cycle and press the Start button. After the completion of cycle, place the dough onto a floured surface. 3. With your hands, punch down the dough and keep aside for about 10 minutes. In a small bowl, add the brown sugar, walnuts and cinnamon. 4. Place the dough onto a lightly floured surface and cut in 2 portions. Now, roll each dough portion into a 9x14-inch rectangle. 5. Place 1 tbsp of the softened butter over each dough rectangle evenly, followed by half of the walnut mixture. 6. Roll each dough rectangle and with your fingers, pinch seams too sea the filling. 7. Place each loaf into a 9x5-inch greased loaf pan, seam side down 8. With plastic wraps, cover the pans and keep aside in warm place for about 30 minutes. Meanwhile, set your oven to 350 degrees F. Cinnamon Pinwheels

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9. Place the breads in the oven for about 30 minutes. (In the last 10 minutes of the cooking, cover each loaf pan with foil pieces slightly to avoid over browning). 10. Remove from the oven and keep onto a wire rack to cool for about 10 minutes. Remove the bread loaves from pans and place onto wire racks to cool completely before slicing. 11. Sprinkle top of each bread loaf with 1 tsp of the confectioners' sugar and cut into desired sized slices. Enjoy.

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Chinese

Winter Sweet Potato Soup

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 306 kcal Fat 20 g Carbohydrates 30.6g Protein 4.1 g Cholesterol 0 mg Sodium 646 mg

Ingredients 1 1/2 lb. orange-fleshed sweet potatoes 1 tbsp vegetable oil 1 onion, chopped 1 (2 inch) piece fresh ginger root, thinly sliced 1 tbsp red curry paste 1 (15 oz.) can unsweetened coconut milk

3 C. vegetable broth 3 1/2 tbsp lemon juice 1 tsp sea salt 1 tbsp toasted sesame oil 1/2 C. chopped fresh cilantro

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Arrange the sweet potato over the oven rack directly. 3. Cook in the oven for about 45 minutes. 4. Remove from the oven and keep aside to cool completely. 5. In a large soup pan, heat oil on medium heat and sauté the onion for about 5 minutes. 6. Stir in the curry paste and sauté for about 1 minute. 7. Stir in the coconut milk and vegetable broth and bring to a boil. 8. Reduce the heat to low and simmer for about 5 minutes. 9. Peel the sweet potatoes and cut into bite size chunks. 10. Add the sweet potato chunks into the soup and cook for about 5 minutes. 11. Stir in the lemon juice and season with the salt. 12. Place the soup into the bowls and drizzle with the sesame oil. 13. Serve with a garnishing of the cilantro.

Chinese Winter Sweet Potato Soup

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COCONUT

Potato Soup

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 130 kcal Fat 5.4 g Carbohydrates 18.4g Protein 2.4 g Cholesterol 0 mg Sodium 261 mg

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 leek, chopped 1 lb. peeled and diced pumpkin 3/4 lb. sweet potato, peeled and cubed

1 quart vegetable broth 1 1/4 C. light coconut milk

Directions 1. 2. 3. 4. 5. 6.

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In a large pan, heat the oil on medium heat and sauté the onion and leek till tender. Stir in the pumpkin, sweet potato and vegetable broth and bring to a boil. Reduce the heat to low and simmer, covered for about 15 minutes. With a potato masher, mash the vegetables roughly. Stir in the coconut milk and season with the salt and pepper. Serve hot.

Coconut Potato Soup

Potato

Soup Curry Style

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 361 kcal Fat 4.9 g Carbohydrates 63.7g Protein 16.9 g Cholesterol 0 mg Sodium 554 mg

Ingredients 1 tbsp olive oil 1 large onion, minced 6 cloves garlic, minced 2 pinches red pepper flakes 1/2 tsp ground turmeric 1 1/2 tsp garam masala 1 C. lentils

4 C. vegetable broth 2 sweet potatoes, peeled and cut into 1/2-inch cubes 4 C. chopped fresh spinach salt to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic for about 2-4 minutes. 2. Stir in the red pepper flakes, turmeric and garam masala and cook for about 2 minutes. 3. Stir in the lentils and broth and bring to a boil. 4. Reduce the heat to low and cook, covered for about 15 minutes. 5. Stir in the sweet potatoes and bring to a boil. 6. Reduce the heat to low and simmer, covered for about 10 minutes. 7. Stir in the spinach and simmer for about 3-5 minutes. 8. Season with the salt and serve.

Potato Soup Curry Style

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OCTOBER’S

Sweet Potato Soup

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 226 kcal Fat 8.5 g Carbohydrates 34.5g Protein 3.6 g Cholesterol 6 mg Sodium 337 mg

Ingredients 3 tbsp extra-virgin olive oil 1 C. diced onion 1 tbsp minced garlic 1 quart vegetable broth 2 1/2 lb. sweet potatoes, peeled and cubed 10 slices nickel-sized slices fresh ginger 1 tbsp finely chopped cilantro

1/2 tsp ground cumin 1/2 tsp cayenne pepper salt and ground black pepper to taste 1/2 C. sour cream

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the onion for about 5 minutes. 2. Add garlic and sauté for about 2-3 minutes. 3. Stir in the vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt and ground black pepper and bring to a boil. 4. Reduce the heat and simmer for about 30 minutes. 5. Remove the pan from the heat and with an immersion blender, blend till smooth. 6. Season with the salt and ground black pepper. 7. Serve with the topping of a dollop of the sour cream.

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October’s Sweet Potato Soup

Potato

Soup for Thanksgiving

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 391 kcal Fat 14.4 g Carbohydrates 39.4g Protein 25.6 g Cholesterol 82 mg Sodium 1073 mg

Ingredients 2 sweet potatoes, peeled and cubed 2 tbsp butter 1 tbsp all-purpose flour 1 (1/4 inch thick) slice fresh ginger 1 1/2 C. vegetable broth 1 tbsp brown sugar 1/2 tsp ground nutmeg 1 cinnamon stick

1 C. milk 1 lb. sea scallops 1 tsp kosher salt 1 tsp freshly ground black pepper 2 tbsp butter cayenne pepper

Directions 1. Arrange a steamer basket into a pan and fill with the water to just below the bottom of the steamer. Cover the pan and bring to a boil over high heat. Add the sweet potatoes in steamer basket. Cover and steam for about 15-20 minutes. Meanwhile, in a large pan, melt 2 tbsp of the butter on medium heat. Stir in the flour and ginger slice. Cook, stirring continuously for about 2 to 3 minutes. Add the vegetable broth, brown sugar, nutmeg, and cinnamon stick and beat till well combined. Bring to a simmer on medium-high heat beating continuously. Reduce the heat to medium-low and simmer for about 10 minutes. Add the steamed sweet potatoes and simmer for about 5 minutes more. Remove from the heat and discard the cinnamon stick and ginger slice. Keep aside to cool slightly. In a blender, add the soup in batches and pulse till smooth. 2. Transfer the soup into a clean pan on low heat. 3. Add the milk and cook till the mixture becomes hot. 4. Meanwhile, season the scallops with the salt and pepper. 5. In a large skillet, melt the remaining 2 tbsp of the butter on medium heat and cook the scallops for about 3 minutes. Place the soup into 4 bowls and top with the scallops. 6. Serve with a sprinkling of a little cayenne pepper. Potato Soup for Thanksgiving

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ALL-IN-ONE

Meal Potato Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 144 kcal Fat 2.6 g Carbohydrates 19.7g Protein 12.4 g Cholesterol 86 mg Sodium 514 mg

Ingredients 1 tbsp olive oil 1 red onion, chopped 1/2 tsp minced garlic 4 C. vegetable stock 4 C. corn 2 C. peeled and diced sweet potatoes 1 (10 oz.) can diced tomatoes with green chili peppers (such as RO*TEL(R))

1 C. salsa 2 tsp chili powder 1 tsp ground cumin salt and ground black pepper to taste 1 1/2 lb. peeled medium shrimp 4 green onions, chopped

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion for about 10 minutes. 2. Add the vegetable broth, corn, sweet potatoes diced tomatoes with green chili peppers, salsa, chili powder, cumin, salt and pepper and bring to a boil. 3. Boil for about 5 minutes. 4. Stir in the shrimp and again bring to a boil. 5. Reduce the heat to medium and simmer for about 10 minutes. 6. Stir in the green onion and season with the salt and pepper.

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All-in-One Meal Potato Soup

Snowy Night

Muenster Potato Soup

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 6 Calories 611 kcal Fat 27.1 g Carbohydrates 68.4g Protein 25.4 g Cholesterol 135 mg Sodium 359 mg

Ingredients 4 tbsp margarine 1 tsp paprika 2 small onion, chopped 4 C. water 10 potatoes, diced 2 C. half-and-half cream 1/2 lb. cod fillets, cubed

2 eggs, lightly beaten 1 1/2 C. shredded Muenster cheese salt to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large pan, melt the margarine and sauté the onion and paprika till tender. Add the water and bring it to the boil. Add the potatoes and simmer gently till the potatoes are almost done. Add the cream and fish and cook, stirring occasionally till the potatoes begin to fall apart. Add a little of the potato mixture into the beaten eggs and mix well. Stir the egg mixture into the soup. Remove from the heat and stir in the cheese. Adjust the seasoning and serve immediately.

Snowy Night Muenster Potato Soup

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CARROT

Four Cheese Potato Soup

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 5 Calories 466 kcal Fat 21.5 g Carbohydrates 51g Protein 18.7 g Cholesterol 45 mg Sodium 1275 mg

Ingredients 5 potatoes, peeled and cubed 1 small carrot, finely chopped 1/2 stalk celery, finely chopped 1 1/2 C. water 1 tsp salt 2 1/2 C. milk 3 tbsp margarine, melted 3 tbsp all-purpose flour

1 1/2 tsp steak seasoning 1 tsp ground black pepper 2 C. shredded four-cheese blend

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a large pan, mix together the potatoes, carrot, celery, water and salt and bring to a boil. Reduce the heat and simmer, covered for about 15-20 minutes. Stir in the milk. In a small bowl, mix together the melted margarine, flour, steak seasoning and pepper. Stir in the soup and increase the heat to medium. Cook, stirring continuously till the mixture becomes thick and bubbly. Remove from the heat and stir in the cheese till melted. Remove from the heat and keep aside for about 5-10 minutes before serving.

Carrot Four Cheese Potato Soup

Yukon

Au Gratin Potato Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 266 kcal Fat 16.2 g Carbohydrates 28.1g Protein 6.2 g Cholesterol 55 mg Sodium 874 mg

Ingredients 2 Yukon Gold potatoes, cubed 1 (5.5 oz.) package au gratin instant potato mix 1 (10.5 oz.) can condensed chicken broth

1 1/2 C. water 1 C. heavy cream

Directions 1. In a large pan, mix together the potatoes, au gratin potato mix, chicken broth and water on medium heat. 2. Cook, stirring occasionally for about 40 minutes. 3. Stir in the cream and cook till heated completely.

Yukon Au Gratin Potato Soup

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POTATO SOUP

Festival

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 362 kcal Fat 15.4 g Carbohydrates 45.7g Protein 11.6 g Cholesterol 48 mg Sodium 886 mg

Ingredients 2 tbsp butter 2 leeks, cleaned and chopped 1/2 C. chopped onion 6 potatoes, peeled and cubed 4 C. chicken broth 1 C. half-and-half 4 oz. shredded Cheddar cheese 1 tbsp chopped fresh parsley

1 tsp garlic powder salt and ground black pepper to taste

Directions 1. In a large pan, melt the butter on medium heat and sauté the onion and leeks for about 5 minutes. 2. Add the potatoes and chicken broth and simmer for about 20-25 minutes. 3. Add the half-and-half and simmer for about 15 minutes more. 4. Stir in the Cheddar cheese, parsley, garlic powder, salt and black pepper for about 5 minutes.

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Potato Soup Festival

Italian

Herbed Tofu Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 358 kcal Fat 12.9 g Carbohydrates 49g Protein 17.1 g Cholesterol 29 mg Sodium 1484 mg

Ingredients 2 tbsps butter 2 C. sliced carrots 1 1/2 C. chopped onion 1 1/2 C. chopped celery 1 1/2 tsps minced garlic 12 C. vegetarian chicken-flavored broth 2 C. egg noodles 1 (14 oz.) container extra-firm tofu, drained and cubed 1/4 C. raisins

1/2 tsp dried basil 1/2 tsp dried oregano 1/4 tsp poultry seasoning 1/4 tsp dried thyme 1/4 tsp dried rosemary 1/4 tsp dried marjoram 1/4 tsp black pepper 1/4 C. cornstarch 3 tbsps cold water

Directions 1. 2. 3. 4.

Get a bowl, mix until smooth: water and cornstarch. Stir fry the following in butter for 12 mins: garlic, carrots, celery, and onions. Now add in the broth and get it all boiling. Once everything is boiling, add: pepper, noodles, marjoram, raisins, rosemary, basil, thyme, cornstarch mix, oregano, and poultry seasoning. 5. Get the contents boiling again then place a lid on the pot, set the heat to low, and let it all gently cook for 35 mins. 6. Enjoy.

Italian Herbed Tofu Soup

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BIG APPLE

Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 143 kcal Fat 10.1 g Carbohydrates 12.7g Protein 2g Cholesterol 16 mg Sodium 662 mg

Ingredients 3 tbsps olive oil 1 shallot, minced 2 small apples, peeled, cored, and diced 4 C. vegetable broth 2 C. water 1/2 tsp freshly grated nutmeg 1/2 tsp ground allspice 1/2 tsp ground cinnamon

1/4 tsp coarsely ground black pepper 1 (12 oz.) box frozen butternut squash 1/2 C. half-and-half 2 tbsps butter 1/2 tsp dried tarragon

Directions 1. Stir fry your shallots in olive oil until they are soft then add in the apples and fry them for 2 mins. 2. Place everything into a large pot and add in the water and broth to the pot and stir the mix. 3. Now add in: the pepper, nutmeg, cinnamon, and allspice. 4. Get everything boiling, set the heat to low, and let the mix cook for 20 mins. 5. Add the squash to the soup and get everything boiling again. 6. Add the half and half and the tarragon as well and let the mix cook for 7 mins. 7. Enjoy.

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Big Apple Soup

Irish

Winter Soup

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 228 kcal Fat 11.4 g Carbohydrates 22g Protein 9.5 g Cholesterol 14 mg Sodium 927 mg

Ingredients 1 tbsp olive oil 1 head escarole, coarsely chopped 2 cloves garlic, pressed 1 (15 oz.) can vegetable broth 1 (15.5 oz.) can cannellini beans, rinsed and drained

1/8 tsp crushed red pepper flakes 2 tbsps grated Parmesan cheese

Directions 1. Add the olive oil to a pan and begin to fry your escarole for 6 mins then add the garlic and keep cooking everything for 60 more secs. 2. Now add in the beans and the broth. 3. Stir the mix then add in the pepper flakes and stir everything again. 4. Get the mix boiling then set the heat to low and let the contents simmer for 10 mins. 5. Top the beans with your parmesan. 6. Enjoy.

Irish Winter Soup

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A SOUP

from Vietnam

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 159 kcal Fat 2.3 g Carbohydrates 29.2g Protein 5.2 g Cholesterol 5 mg Sodium 991 mg

Ingredients 2 (14.5 oz.) cans vegetable broth 2 star anise pods, or more to taste 3/4 tbsp ginger paste 1 tsp Sriracha 4 oz. tofu, cubed 1/2 C. broccoli florets 1/2 C. sliced mushrooms 1/4 C. chopped carrots

1/2 (8 oz.) package dried thin rice noodles 1 tbsp chopped green onion

Directions 1. 2. 3. 4. 5. 6.

Get the following boiling: sriracha, broth, ginger paste, and star anise. Once the mix is boiling combine in: the carrots, tofu, mushrooms, and broccoli. Let the mix cook for 9 mins. Now begin get your noodles boiling in water. Once the water is boiling shut the heat and place a lid on the pot. Let the noodles sit for 6 mins then remove the liquids and run the noodles under some cool water. 7. Now take out the anise from the simmering mix. 8. Place your noodles in serving bowls and top them with the broth mix. 9. Place some green onions over everything. 10. Enjoy.

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A Soup from Vietnam

Hash Brown Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 284 kcal Fat 14 g Carbohydrates 33.4g Protein 7.7 g Cholesterol 42 mg Sodium 1112 mg

Ingredients 4 1/2 tbsps butter 1 1/2 C. frozen chopped onions 1 1/2 (14.5 oz.) cans vegetable broth 1 (24 oz.) package frozen hash brown potatoes 3 tbsps all-purpose flour 1 1/2 tsps dried basil 3/4 tsp salt

3/4 tsp ground black pepper 3/4 tsp garlic salt 1 1/2 dashes hot sauce 1 (12 oz.) can evaporated milk

Directions 1. Stir fry your onions in butter for 7 mins then add in: the broth, hot sauce, potatoes, garlic salt, flour, pepper, basil and salt. 2. Get everything boiling, set the heat to low, and let the potatoes cook for 22 mins. 3. Add in the evaporated milk and stir the mix evenly. 4. Enjoy.

Hash Brown Soup

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COUNTRY

Mushroom Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 81 kcal Fat 3.8 g Carbohydrates 9.6g Protein 4.6 g Cholesterol 8 mg Sodium 561 mg

Ingredients 2 tbsps butter 1 C. peeled and sliced carrots 1 C. sliced onions 1 C. sliced leeks (optional) 1/2 C. sliced celery 1 tsp fresh thyme leaves 2 lbs sliced fresh brown or white mushrooms

6 C. vegetable stock salt and pepper to taste 1/2 C. chopped green onion

Directions 1. Begin to stir fry your celery, carrots, leeks, and onions, in butter, for 12 mins then add in the mushrooms and thyme. 2. Keep frying the mix for 7 mins then add in some pepper, salt, and the chicken stock. 3. Get everything boiling, place a lid on the pot, and set the heat to low. 4. Let the mix gently cook for 35 mins then divide the soup between serving bowls. 5. Top each serving with green onions. 6. Enjoy.

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Country Mushroom Soup

Buffalo

Soup II

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 155 kcal Fat 11.2 g Carbohydrates 9.9g Protein 5.4 g Cholesterol 27 mg Sodium 1058 mg

Ingredients 1 tsp unsalted butter 1/4 C. chopped celery 2 cloves garlic, chopped 1 tbsp all-purpose flour 3 1/2 C. vegetable broth 1 1/2 C. chopped broccoli 1 1/2 C. cauliflower, chopped 2 tbsps peanut butter

1/4 tsp salt 1/4 tsp crushed red pepper flakes 2 green onions, chopped 1/4 C. heavy cream

Directions 1. Stir fry your garlic and celery in butter for 7 mins then add in the flour and stir everything again. 2. Let the mix fry for 60 secs then add in the pepper flakes, broth, salt, broccoli, peanut butter, and cauliflower. 3. Let the mix gently boil for 17 mins then add in the green onions and cream and stir everything again. 4. Enjoy.

Buffalo Soup II

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TOMATO

and Avocado Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 315 kcal Fat 16.2 g Carbohydrates 37.2g Protein 8.7 g Cholesterol 12 mg Sodium 1152 mg

Ingredients 2 tbsps vegetable oil 1 (1 lb) package frozen pepper and onion veggie mix 2 cloves garlic, diced 3 tbsps ground cumin 1 (28 oz.) can crushed tomatoes 3 (4 oz.) cans chopped green chili peppers, drained

4 (14 oz.) cans vegetable broth salt and pepper to taste 1 (11 oz.) can whole kernel corn 12 oz. tortilla chips 1 C. shredded Cheddar cheese 1 avocado, peeled, pitted and diced

Directions 1. Stir fry your onions and peppers for 2 mins in hot oil then add in the cumin and garlic. Continue frying the mix for 4 more mins until the veggies are soft. 2. Now combine in the chili peppers and tomatoes. 3. Stir the mix again and let the pepper cook for 30 secs before adding in some pepper, salt, and the broth. 4. Now get everything boiling, set the heat to low, and let the mix gently simmer for 35 mins. 5. Add in the corn to the mix and let the veggies cook for 7 mins. 6. When serving the soup top each individual serving with some tortilla chips, avocado, and cheese. 7. Enjoy.

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Tomato and Avocado Soup

Creamy

Avocado Stew

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 410 kcal Fat 40.6 g Carbohydrates 12.5g Protein 3.9 g Cholesterol 82 mg Sodium 374 mg

Ingredients 2 avocado, peeled, pitted and diced 1 tbsp chopped shallots 1 tbsp olive oil 2 C. chicken stock 1 C. heavy cream salt and pepper to taste

1/4 tsp ground nutmeg 1 tomato, peeled, seeded and diced

Directions 1. 2. 3. 4. 5. 6. 7.

Add your avocado to the bowl of a food processor and begin to puree it. Begin to stir fry your shallots in olive oil until they are soft then shut the heat. Get a bowl, combine: chicken stock, shallots, cream, and avocado. Stir the mix until it is smooth then add in the nutmeg, some pepper and salt. Place a covering of plastic on the bowl and put the mix in the fridge for 30 mins. When serving the dish top the soup with your tomatoes. Enjoy.

Creamy Avocado Stew

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ITALIAN STYLE

Soup of Tomatoes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 195 kcal Fat 10.3 g Carbohydrates 16.6g Protein 6.4 g Cholesterol 12 mg Sodium 447 mg

Ingredients 1 tbsp olive oil 1/2 white onion, chopped 2 tsps garlic, minced 2 C. vegetable stock 1 (15.5 oz.) can pinto beans 1 (14.5 oz.) can Italian-style stewed tomatoes 2 stalks celery, chopped

1 bay leaf 1 medium apple, thinly sliced 1/2 C. red wine salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

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Stir fry your onions in some olive oil for 7 mins. Now add: bay leaf, stock, celery, pintos, and tomatoes. Get everything boiling. Once it is all boiling set the heat to low and gently simmer the mix. Get a bowl, combine: pepper, wine, salt, apples. Pour this mix into the broth mix and simmer for 7 more mins. Enjoy.

Italian Style Soup of Tomatoes

Squash

and Apple Soup

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 219 kcal Fat 10.4 g Carbohydrates 29.2g Protein 5.7 g Cholesterol 20 mg Sodium 947 mg

Ingredients 1 (3 lb) butternut squash - peeled, seeded, and cubed 1 tbsp olive oil salt and ground black pepper to taste 1 large onion, chopped 6 stalks celery, chopped 6 carrots, chopped 1 bay leaf 2 tsps curry powder 1 tsp dried thyme

salt and ground black pepper to taste 1 apple, cubed 4 cloves garlic, minced 1 C. apple cider 1 1/2 quarts vegetable stock 1/2 tsp ground nutmeg (optional) 1 1/2 C. sour cream

Directions 1. Set your oven to 375 degrees before doing anything else. Get a bowl, combine: pepper, squash, olive oil, and salt. Now layer your squash in a casserole dish then cook it in the oven for 35 mins. 2. Flip the squash one time, half way through the cooking time. Begin to stir fry the following in some oil: pepper, onions, salt, celery, thyme, carrots, curry powder, and bay leaf. Fry these veggies until tender. 3. Now add the squash and apples and cook for 7 more mins before adding the garlic and cooking for 2 more mins. Add in the cider and get it all boiling. Once it is boiling, set the heat to low and simmer until half of the mix has evaporated. 4. Now add the stock and cook for 25 mins with a low level of heat. Grab an immersion blender and puree the soup. 5. Alternatively you puree the soup in a blender using a ladle and pouring the blended soup into another pot. 6. Finally add in your nutmeg and serve with some sour cream. 7. Enjoy. Squash and Apple Soup

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NEW ENGLAND

Crab Claws and Clams

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 485.9 Fat 20.7g Cholesterol 25.1mg Sodium 241.4mg Carbohydrates 64.3g Protein 11.9g

Ingredients 3 lb. crab claws 16 clams 8 new potatoes, quartered 8 corn on the cob, husked, each cut into thirds 2 medium onions, cut into pieces 1 C. parsley, chopped 1/4 C. basil leaf, torn 1 C. dry white wine 1/2 C. olive oil

1 tsp ground black pepper 1/2 tsp salt 2 tsp garlic, minced 1 tsp hot pepper sauce 3 bay leaves 1/4 C. butter

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. in a bowl, add the garlic, parsley, basil, white wine, olive oil, hot pepper sauce, salt and black pepper and mix until well combined. 3. In the bottom of a roasting pan, place the crab, followed by the clams, potatoes, corn, onions and garlic mixture evenly. 4. Top with the bay leaves. 5. Cover the roasting pan and cook in the oven for about 30 minutes. 6. Remove from the oven and stir the mixture well. 7. Cover the roasting pan and cook for about 30-35 minutes, stirring once after 15 minutes. 8. Remove from the oven and discard the bay leaves. 9. Place the butter on top in the form of dots. 10. Enjoy hot.

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New England Crab Claws and Clams

Fish

and Chips in New England

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 782 kcal Fat 26.2 g Carbohydrates 91.9g Protein 44.6 g Cholesterol 125 mg Sodium 861 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder Salt and black pepper, to taste 1 egg, beaten lightly 4 large potatoes, peeled and cut into strips lengthwise

1 C. milk 4 C. vegetable oil 1 1/2 lbs cod fillets

Directions 1. In a large bowl, add flour, baking powder, salt, black pepper, egg and milk. 2. Mix till well combined. 3. Keep everything aside for at least 20 minutes. 4. In a large bowl of chilled water, dip the potatoes for 2-3 minutes. 5. Drain the mix well and pat dry with paper towel. 6. In a large skillet, heat the oil with medium heat. 7. Add the potatoes and fry for about 3-4 minutes or till crisp and tender. 8. Transfer the potatoes onto a paper towel lined plate. 9. Coat the cod fillets in the flour mixture evenly. 10. Fry everything for about 3-4 minutes or till golden brown. 11. Transfer the cod fillets onto another paper towel lined plate. 12. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy.

Fish and Chips in New England

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3-STEP

Boston Baked Beans

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 8 Calories 267.5 Fat 8.4g Cholesterol 11.5mg Sodium 834.4mg Carbohydrates 44.3g Protein 8.0g

Ingredients 4 slices turkey bacon, cooked crisply and crumbled 2 slices bacon, cooked soft 2 (16 oz.) cans baked beans, drained 1/2 green pepper, chopped 1/2 medium onion, chopped 1 1/2 tsp prepared mustard 1/2 C. ketchup

1/2 C. barbecue sauce 1/2 C. brown sugar, packed

Directions 1. In the pot of a slow cooker, place all the ingredients except 2 soft bacon slices and gently, stir to combine. 2. Set the slow cooker on Low and cook, covered for about 8-12 hours. 3. Enjoy hot with a toping of the soft bacon slices.

104

3-Step Boston Baked Beans

Potato

Chowder Bowls

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 766.1 Fat 58.4g Cholesterol 202.5mg Sodium 1215.8mg Carbohydrates 32.6g Protein 28.8g

Ingredients 2 C. russet potatoes, peeled and cubed pieces 1 C. butter 2 tbsp diced green onions 1/4 C. flour 2 (6 1/2 oz.) cans minced clams 1 tsp salt 1 tsp black pepper

1 tsp garlic 12 oz. half-and-half 1/2 C. whole milk 1/3 C. clam juice fresh parsley, minced

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a pot of the water, add the potatoes over medium heat and cook until done through. Drain the potatoes and keep aside. In another pot, add the butter over medium-low heat and cook until melted. Add the onion and cook for about 4-5 minutes. Add the flour, beating continuously until smooth and thick. Slowly, add half-and-half, beating continuously until creamy. Add the potatoes, milk, bottled clam juice and clams with juice and cook until boiling. Set the heat to low and cook for about 15 minutes, mixing frequently. Enjoy hot.

Potato Chowder Bowls

105

EASY

Boston Crème Pie

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 340.2 Fat 13.9g Cholesterol 41.0mg Sodium 386.7mg Carbohydrates 48.7g Protein 5.6g

Ingredients 16 oz. frozen pound cake, thawed and cut into three layers horizontally 1 (1 1/3 oz.) packages instant vanilla pudding

1 3/4 C. milk 1/2 C. chocolate fudge topping, chilled

Directions 1. In a bowl, add the milk and pudding mix and beat until well combined. 2. Put the pudding mixture in the fridge for about 5 minutes. 3. Arrange the bottom layer of the cake onto a platter and top with 1/2 of the pudding mixture. 4. Now, arrange the middle layer of cake on top, followed by the remaining pudding and top layer of cake. 5. Now, spread the chocolate fudge topping over the cake evenly. 6. Put the cake in the fridge until set completely. 7. Enjoy chilled.

108

Easy Boston Crème Pie

10-Minute

Lunch Box (Lobster Roll)

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 171.5 Fat 12.0g Cholesterol 113.3mg Sodium 513.1mg Carbohydrates 0.4g Protein 15.0g

Ingredients 3 oz. lobster meat, per roll, cooked, cooled and chunked 1 -2 tsp mayonnaise salt and pepper

2 leaves lettuce, chopped roll, split 1 tbsp margarine

Directions 1. 2. 3. 4. 5. 6. 7.

Set your grill and grease the grill grate. In a bowl, add the lobster, mayonnaise, salt and mix well. Spread the margarine onto rolls evenly. Cook the roll onto the grill until crisp and golden brown. Remove from the heat and arrange onto a platter. Arrange the lettuce onto bottom half of each roll, followed by the lobster salad. Cover with top half of the rolls and enjoy.

10-Minute Lunch Box

109

GLOUCESTER

Chop Suey

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 413.8 Fat 13.9g Cholesterol 50.0mg Sodium 473.2mg Carbohydrates 52.2g Protein 20.0g

Ingredients 3 tbsp butter 1 medium yellow onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 garlic cloves, minced 1 lb. ground beef 1 tsp dried oregano 1 tsp dried basil 1/2 tsp ground black pepper kosher salt

1 (14 1/2 oz.) cans diced tomatoes 1 (14 1/2 oz.) cans tomato sauce 1/4 C. tomato paste 2/3 C. tomato juice 1 pinch sugar 1 lb. elbow macaroni

Directions 1. 2. 3. 4. 5. 6.

In a pan, add the butter over medium heat and cook until melted. Add the bell pepper and onion and cook for about 4-6 minutes, mixing often. Add the garlic and cook for about 1 minute. Add the ground beef and cook for about 9-10 minutes, breaking the meat with a spoon. Add the herbs, salt and pepper and stir to combine. Add the sugar, tomato paste, tomato juice, tomato sauce and canned tomatoes with their juices and cook for about 8-10 minutes. 7. Meanwhile, in a large pan of the salted boiling water, add the macaroni over high heat and cook until desired doneness, mixing often. 8. Drain the macaroni well. 9. Add the macaroni into the meat mixture and gently, toss to coat well. 10. Enjoy hot.

110

Gloucester Chop Suey

75-Minute

Prep Time: 15 mins

Weeknight Chowder

Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 753.5 Fat 40.2g Cholesterol 144.5mg Sodium 1414.0mg Carbohydrates 76.2g Protein 24.3g

Ingredients 6 -7 pieces turkey bacon, cut into pieces 1 medium onion, chopped 2 (5 oz.) cans baby clams, with juice reserved 6 -7 potatoes, cubed 2 (10 1/2 oz.) cans cream of celery soup 1 C. heavy cream

1 C. milk 1 tbsp butter 1 tsp dried dill weed

Directions 1. Heat a pan over medium-low heat and cook the bacon until crispy. 2. Add the onion and cook for about 4-5 minutes. 3. Stir in the potatoes and the clam juice from cans and cook, covered for bout 18-20 minutes, mixing often. 4. Add the clams, milk, cream, soup and dill weed and stir to combine. 5. Add the butter and stir until melted. 6. Cook for about 35-45 minutes, mixing often. 7. Enjoy hot.

75-Minute Weeknight Chowder

111

SALMA’S

Rice Pudding

Prep Time: 4 mins Total Time: 16 mins Servings per Recipe: 6 Calories 282.4 Fat 6.6g Cholesterol 78.4mg Sodium 177.8mg Carbohydrates 49.1g Protein 6.2g

Ingredients 3/4 C. sugar 2 tbsp cornstarch 1/4 tsp salt 2 C. milk 2 beaten eggs 2 C. cooked rice 1 tbsp butter

1 tsp vanilla 1/2 C. raisins 1 dash nutmeg

Directions 1. In a pot, add the milk, cornstarch, sugar and salt over medium heat and cook for about 8-9 minutes, mixing continuously. 2. In a bowl, add the eggs and 2-3 tbsp of the hot milk mixture and beat vigorously until well combined. 3. Add the egg mixture into the pan, beating continuously. 4. Add the butter, raisins rice and vanilla and stir to combine. 5. Remove from the heat and keep aside for about 8-10 minutes. 6. Gently, stir the mixture and transfer into serving bowls. 7. Enjoy with a sprinkling of the nutmeg.

112

Salma’s Rice Pudding

Full

Clam Chowder

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 832.8 Fat 32.1g Cholesterol 127.3mg Sodium 2116.7mg Carbohydrates 98.0g Protein 38.1g

Ingredients 2 oz. fat, optional 2 oz. butter 1 large onion, diced 6 stalks celery, diced 1 tbsp garlic, minced 1/2 shredded carrot 1/2 C. flour 1/2 C. instant mashed potatoes 4 chef potatoes, peeled and chopped 1 quart clam juice

3 C. chopped clams 1 1/2 C. half-and-half 1/4 C. parsley, chopped 1 drop Tabasco sauce 1/2 tsp celery salt 1/2 tsp thyme 1 bay leaf 2 tbsp chopped parsley

Directions 1. In a pan, add the bacon fat and butter and cook until melted completely. 2. Add the carrots, celery, onion and garlic (and stir fry for about 4-5 minutes. 3. Add the Tabasco sauce, parsley, thyme, bay leaf and celery salt and stir to combine. 4. Add the instant mash potatoes and flour and remove from the heat. 5. Now, stir until the flour is well combined. 6. Add the clam juice and mix well. 7. Place the pan over high heat and cook until boiling, mixing continuously. 8. Stir in the potatoes and cook for about 15 minutes. 9. Add the clams and cream and stir to combine. 10. Set the heat to low and cook for about 30 minutes, stirring occasionally. 11. Stir in the salt and pepper and remove from the heat. 12. Enjoy with a garnishing of the parsley.

Full Clam Chowder

113

SWEET

and Tangy Dijon Scallops

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 257.3 Fat 15.3g Cholesterol 67.6mg Sodium 590.8mg Carbohydrates 13.3g Protein 16.3g

Ingredients 2 -3 slices bacon 2 tbsp unsalted butter 1 lb. scallops 1 C. half-and-half

2 tbsp Dijon mustard 2 tbsp Vermont pure maple syrup

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Heat a large skillet over medium-high heat and cook the bacon until browned completely. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. Discard the bacon grease from the skillet. In the same skillet, add the butter over medium-high heat and cook until melted. Add the scallops and cook for about 3 minutes. With a slotted spoon, transfer the scallops into a warm bowl. Add the half-and-half into the skillet and cook until boiling, mixing often. Set the heat to medium and cook until mixture reduces to about 3/4 C. Stir in the maple syrup, mustard and any juices from the bowl of scallop bowl and cook for about 4 minutes, mixing frequently. 10. Add the crumbled bacon and scallops and toss to coat. 11. Enjoy hot.

114

Sweet and Tangy Dijon Scallops

November

Holiday Bread

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 16 Calories 314.8 Fat 9.4g Cholesterol 0.0mg Sodium 298.5mg Carbohydrates 55.3g Protein 3.2g

Ingredients 3 1/2 C. all-purpose flour 1 2/3 C. sugar 2 tsp baking soda 1 tsp baking powder 3/4 tsp salt 1 tbsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1 tsp ginger 1 tsp vanilla extract

1 tsp orange extract 1 (16 oz.) cans whole berry cranberry sauce 1 (16 oz.) cans pumpkin 2/3 C. vegetable oil

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (9-inch) loaf pans. 2. In a bowl, add the flour, sugar, baking soda, baking powder, spices and salt and mix well. 3. In another bowl, add the remaining ingredients and beat until well combined. 4. Add the flour mixture and mix until just combined. 5. Cook in the oven for about 1 hour or until a toothpick inserted in the center comes out clean. 6. Remove from the oven and keep onto the wire racks to cool in the pans for about 10 minutes. 7. Carefully, invert the breads onto the wire racks to cool completely before slicing. 8. Meanwhile, for the glaze: in a bowl, add 1/4 C. orange juice concentrate, 1 C. of the powdered sugar and 1/8 tsp of the allspice and mix well. 9. Drizzle the glaze over both breads. 10. Cut into desired sized slices and enjoy. November Holiday Bread

115

NEW ENGLAND

Hot Pea Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 254.1 Fat 13.2g Cholesterol 0.0mg Sodium 1006.5mg Carbohydrates 31.8g Protein 6.1g

Ingredients 3 tbsp olive oil 1 tbsp chopped garlic 2 C. chopped onions 1 C. celery, minced 2 C. carrots, sliced 6 C. butternut squash, peeled and cut into chunks 2 C. canned tomatoes, diced 4 quarts well-flavored vegetable stock 2 C. tomato juice 1/2 C. soy sauce

1/4 C. fresh lime juice 2 C. canned chickpeas 1 tbsp ginger 1 tbsp ground coriander 1 tsp minced scotch bonnet pepper 1 (14 oz.) cans coconut milk 1 C. flaked coconut 1 tbsp cilantro, chopped 1 tsp coconut extract

Directions 1. 2. 3. 4.

In a pan, add the olive oil and cook until heated. Add the garlic and stir fry for about 1 minute. Add the onions, celery and carrots and cook for about 12-15 minutes, mixing occasionally. Add the chickpeas, squash, canned tomatoes, ginger, tomato juice, lime juice, soy sauce and coriander and cook until boiling. 5. Cook for about 28-30 minutes. 6. Stir in the cilantro, flaked coconut, coconut milk and coconut extract and cook until heated completely. 7. Enjoy hot.

118

New England Hot Pea Soup

Chopped

Cheese Cod

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 414.9 Fat 25.5g Cholesterol 150.2mg Sodium 298.9mg Carbohydrates 7.3g Protein 37.8g

Ingredients 1 1/2 lb. cod 2 tbsp butter 1/2 C. chopped onion 2 tbsp flour

1 C. light cream 3/4 C. grated sharp cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a Pyrex baking dish. 2. In a skillet, add the butter and cook until melted. 3. Add the onion and stir fry for about 2 minutes. 4. Add the flour, stirring continuously. 5. Add the cream, beating continuously and cook for about 1 minute. 6. Add the cheese and stir until melted. 7. In the bottom of the prepared baking dish, 8. arrange the fish fillets and top with the pour sauce. 9. Cook in the oven until till bubbly. 10. Enjoy hot.

Chopped Cheese Cod

119

CREAMY

Rotini Roast

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 360.8 Fat 8.1g Cholesterol 20.1mg Sodium 1362.1mg Carbohydrates 54.2g Protein 16.6g

Ingredients 1/2 lb. rotini pasta 1 (18 5/8 oz.) cans campbells select New England clam chowder 1/2 C. shredded cheddar cheese

1/2 tsp salt

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a pan of the salted boiling water, cook the Rotini pasta until desired doneness. 3. Meanwhile, in a pan, add the clam chowder and cook until heated completely, mixing often. 4. Drain the pasta completely and, transfer into a casserole dish. 5. Place the hot soup over the pasta, followed by the cheddar cheese. 6. Cook in the oven for about 10 minutes. 7. Enjoy hot.

120

Creamy Rotini Roast

15-Minute Pierogies

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 82.1 Fat 3.5g Cholesterol 7.6mg Sodium 39.3mg Carbohydrates 12.6g Protein 2.3g

Ingredients 1 tsp Old Bay Seasoning 1/2 head green cabbage, quartered 2 ears corn, each cut in thirds 8 oz. low-fat beef kielbasa, sliced

1 1/2 tbsp butter, divided 1 (12 oz.) boxes frozen potato pierogis parsley, chopped

Directions 1. In a Dutch Oven, add 1 C. of the water and Old Bay seasoning and cook until boiling. 2. Add the kielbasa, corn, cabbage and 1/2 tbsp the butter and cook, covered for about 10 minutes, flipping twice. 3. Meanwhile, in a microwave-safe bowl, add the pierogis and microwave for about 2 minutes. 4. Add pierogis and remaining 1 tbsp butter and toss to coat well. 5. Enjoy with a garnishing of the parsley.

15-Minute Pierogies

121

WEEKNIGHT

Pot Roast

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 6 Calories 789.3 Fat 42.4g Cholesterol 130.7mg Sodium 638.1mg Carbohydrates 58.0g Protein 42.3g

Ingredients 2 1/2 lb. beef chuck roast, fat removed 3 C. baby carrots 1 yellow onion, quartered 1 C. celery, diced 5 large red potatoes, halved 1/3 C. minced onion 2 tbsp apple cider vinegar 1 bay leaf

2 tbsp olive oil 1 1/2 tbsp horseradish 3 C. beef broth 1/2 tsp kosher salt 1/2 tsp black pepper

Directions 1. In a greased crock pot, add all the ingredients and stir to combine. 2. Set the crock pot on low and cook for about 6-8 hours. 3. Enjoy hot.

122

Weeknight Pot Roast

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