Winter Cookbook: Delicious and Savory Winter Recipes [2 ed.]

Table of contents :
Table of Contents
Buffalo Soup
Rustic Style Chicken
Savory Garlic Chicken Breast
Chicken Breast Dump Dinner
American Style Bake Chicken I
Spinach Potatoes and Eggs
Countryside Baked Chicken
Chicken and Waffle Sandwich
Sunbelt Quinoa Classic
Quinoa Festival
Blueberry Breakfast Quinoa
Middle Eastern Style Quinoa
Cheesy Veggie Quinoa
German Style Noodles with Cabbage
Lunchtime Noodles
Hungarian Noodles
Homemade Egg Noodles
Family-Friendly Noodle Casserole
Onion Soup Roast
Roasted Veggies Salad
Veggies Roast with Italian Sausage Soup
Roasted Garlic Stock
Pancakes for Autumn
Dutch Style Pancakes
Light Pancakes
Sourdough Pancakes
Potato Pancakes
Potato Soup 101
Green Onion Cheddar Cheese Potato Soup
How to Roast a Turkey
Mediterranean Turkey Breast
Rosemary Garlic Country Turkey Breast
Paprika, Orange, Nutmeg, Spicy Turkey Breast
Sage, Green Onion, and Lemon Pepper Turkey Breast
Peas Omelet
Australian Shrimp Omelet
Autumn Stew
Texas Style Stew
Easy Parisian Stew
Buffalo Stew
Moroccan Stew
Belgium Waffles 101
Winter Morning Vanilla Waffles
Easy Buttermilk Waffle
Waffle III
Healthier Wheat Applesauce Waffle
Minty Roast Beef With Butter Gravy
Spanish Rump Roast Barbecue
Mascarpone Russets
Rack of Ribs 101
Eastern European Style Mashed Potatoes
French Style Mashed Potatoes
Mashed Potatoes Appetizer
Holiday Sweet Mashed Potatoes
Chicken and Rice Soup
30-Minute 5-Ingredient Store Bought Chicken Soup
Creamy Chicken Soup
Chicken Soup Clásico
Spicier Chicken Soup
Saturday Night Chicken Soup

Citation preview

Winter Cookbook Delicious and Savory Winter Recipes

By BookSumo Press All rights reserved

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Table of Contents Buffalo Soup 7

Rustic Style Chicken 10 Savory Garlic Chicken Breast 11 Chicken Breast Dump Dinner 12 American Style Bake Chicken I 13 Spinach Potatoes and Eggs 14 Countryside Baked Chicken 15 Chicken and Waffle Sandwich 16 Sunbelt Quinoa Classic 17 Quinoa Festival 20 Blueberry Breakfast Quinoa 21 Middle Eastern Style Quinoa 22 Cheesy Veggie Quinoa 23 German Style Noodles with Cabbage 24 Lunchtime Noodles 25 Hungarian Noodles 26 Homemade Egg Noodles 27 Family-Friendly Noodle Casserole 30 Onion Soup Roast 32 Roasted Veggies Salad 33 Veggies Roast with Italian Sausage Soup 34 Roasted Garlic Stock 36 Pancakes for Autumn 37 Dutch Style Pancakes 40 Light Pancakes 41

Sourdough Pancakes 42 Potato Pancakes 43 Potato Soup 101 44 Green Onion Cheddar Cheese Potato Soup 45 How to Roast a Turkey 46 Mediterranean Turkey Breast 47 Rosemary Garlic Country Turkey Breast 50 Paprika, Orange, Nutmeg, Spicy Turkey Breast 51 Sage, Green Onion, and Lemon Pepper Turkey Breast 52 Peas Omelet 53 Australian Shrimp Omelet 54 Autumn Stew 55 Texas Style Stew 56 Easy Parisian Stew 57 Buffalo Stew 60 Moroccan Stew 61 Belgium Waffles 101 62 Winter Morning Vanilla Waffles 63 Easy Buttermilk Waffle 64 Waffle III 65 Healthier Wheat Applesauce Waffle 66 Minty Roast Beef With Butter Gravy 67 Spanish Rump Roast Barbecue 70 Mascarpone Russets 71 Rack of Ribs 101 72 Eastern European Style Mashed Potatoes 73 French Style Mashed Potatoes 74

Mashed Potatoes Appetizer 75 Holiday Sweet Mashed Potatoes 76 Chicken and Rice Soup 77 30-Minute 5-Ingredient Store Bought Chicken Soup 80 Creamy Chicken Soup 81 Chicken Soup Clásico 82 Spicier Chicken Soup 83 Saturday Night Chicken Soup 84

Buffalo Soup

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 394.5 Cholesterol 111.8mg Sodium 769.9mg Carbohydrates 16.7g Protein 26.8g

Ingredients 2 bunches green onions, chopped 3 stalks celery, chopped 1/4 C. butter 1/4 C. flour 3/4 C. milk 3/4 C. chicken broth 2 C. diced cooked chicken

1/4-1/2 C. buffalo sauce 4 oz. process cheese 1/2 tsp cayenne 1/2 tsp celery salt 1/2 tsp garlic salt

Directions 1. Stir fry your celery and onions in butter. Once everything is soft add in the flour and stir the mix. 2. Now gradually add in your broth and milk. 3. Stir the mix until it is smooth again then add in the: green onions, chicken, chicken sauce, cheese, cayenne, celery salt, and garlic salt. 4. Stir the mix again and get everything hot. 5. Continue cooking the mix until you find that the cheese is well combined then shut the heat. 6. Enjoy.

Buffalo Soup

7

RUSTIC STYLE

Chicken

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 601 kcal Fat 23.7 g Carbohydrates 45.8g Protein 50.4 g Cholesterol 1157 mg Sodium 407 mg

Ingredients 1/4 C. unsalted butter 2 bone-in skin-on chicken breasts 4 potatoes, peeled and cut into 1-inch cubes 4 carrots, peeled and cut into 1/2-inch rounds 3 stalks celery, cut into 1/2-inch slices 1 tbsp fresh rosemary 1 tsp fresh lemon thyme leaves

1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp seasoned salt 1/4 tsp ground white pepper salt and ground black pepper to taste

Directions 1. Get your thyme and rosemary and chop it nicely then place it to the side in a bowl. Then also add to the spice: black pepper, paprika, salt, garlic powder, white pepper, and season salt. 2. Cook your chicken in butter for 6 mins then turn over the chicken and place the following veggies around the chicken: celery, potatoes, and carrots. 3. Top everything with the thyme spice mix and put a lid on the pot. Cook for 47 mins with a medium to low level of heat. 4. Ensure the internal temp of the chicken is 165 before serving. 5. Enjoy.

10

Rustic Style Chicken

Savory

Garlic Chicken Breast

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 131 kcal Fat 2.9 g Carbohydrates 0.8g Protein 23.8 g Cholesterol 66 mg Sodium 275 mg

Ingredients cooking spray 1 clove garlic, minced 4 skinless, boneless chicken breast halves salt and ground black pepper to taste

3/4 C. chicken broth 1 tbsp lemon juice

Directions 1. Stir fry your garlic, for 5 mins, in a pan with nonstick spray. 2. Then add in your chicken after coating it with some pepper and salt and cook for 14 mins. 3. Pour in your lemon juice and broth and get everything boiling. 4. Once everything is boiling, place a lid on the pot, set the heat to low, and let the chicken gently cook for 17 mins. 5. Place your chicken to the side and continue gently cooking your broth mix for about 4 more mins until it has reduced. Then top your chicken with it. 6. Enjoy.

Savory Garlic Chicken Breast

11

CHICKEN BREAST

Dump Dinner

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 4 Calories 144 kcal Fat 2.4 g Carbohydrates 5.2g Protein 23.1 g Cholesterol 59 mg Sodium 208 mg

Ingredients 1 lb skinless, boneless chicken breast halves 1 (14.5 oz.) can petite diced tomatoes 1/4 onion, chopped (optional)

1 tsp Italian seasoning (optional) 1 clove garlic, minced (optional)

Directions 1. Add your chicken to a crock pot and then pour in: garlic, tomatoes, Italian seasoning, and onions. 2. Let this cook in the slow cooker for 8 hrs. with a low level of heat. 3. Let the contents cool for about 10 mins uncovered and then add in your preferred amount of pepper and salt. 4. Enjoy with cooked Jasmin rice.

12

Chicken Breast Dump Dinner

American Style

Bake Chicken I

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 190 kcal Fat 11.9 g Carbohydrates 0.2g Protein 19.2 g Cholesterol 71 mg Sodium 178 mg

Ingredients cooking spray 8 bone-in chicken thighs with skin 1/4 tsp garlic salt 1/4 tsp onion salt 1/4 tsp dried oregano 1/4 tsp ground thyme

1/4 tsp paprika 1/4 tsp ground black pepper

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

Get a casserole dish and then line it with foil and nonstick spray. Now set your oven to 350 degrees before doing anything else. Get a bowl, mix: pepper, garlic salt, paprika, onion salt, thyme, and oregano. Place your chicken in the dish and top with the spice mix. Cook everything in the oven for 65 mins. Enjoy.

American Style Bake Chicken I

13

SPINACH

Potatoes and Eggs (Tunisian)

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 193 kcal Fat 11.7 Carbohydrates 11.4 Protein 11.4 Cholesterol 139 m Sodium 157 m

Ingredients 1/3 C. vegetable oil 2 potatoes, peeled and cubed 8 oz. diced chicken breast meat 1 large onion, diced 1 tbsp harissa, recipe in appendix 1 1/2 tsps ras el hanout, recipe in appendix 1/2 C. water 1 1/2 tbsps tomato sauce

1 tbsp butter 1 bunch fresh spinach, washed and chopped 8 eggs 1 C. frozen peas 1/3 C. Parmesan cheese 1 pinch salt and pepper to taste

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Fry your potatoes in veggie oil for 10 mins then place them to the side. 3. Add in the rest of the oil and begin to fry your chicken in it for 3 mins then combine in the onions. 4. Keep cooking everything for 7 mins then combine in the butter, harissa, tomato sauce, ras el hanout, and water. 5. Stir the mix until it is all evenly combined, then get everything boiling. 6. Once the mix is boiling, set the heat to low and place the spinach in. 7. Once the spinach is soft shut the heat and place a lid on the pot. 8. Get a bowl and whisk your eggs in it then combine in the potatoes, parmesan, and peas. 9. Combine this mix with the chicken mix and top everything with some pepper and salt and place the mix into the casserole dish. 10. Cook everything in the oven for 25 mins. 11. Enjoy. 14

Spinach Potatoes and Eggs

Countryside

Baked Chicken

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 495 kcal Fat 32 g Carbohydrates 2.4g Protein 46.6 g Cholesterol 153 mg Sodium 713 mg

Ingredients 2 tbsps butter 1 (4 lb) whole chicken salt and pepper to taste 1 tsp dried thyme 2 carrots, cut in chunks paprika to taste

8 slices turkey bacon 2 C. beef broth

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

Set your oven to 450 degrees before doing anything else. Coat your chicken with the following: thyme, butter, paprika, pepper, and salt. Fill the chicken with the carrots and then string the legs together. Place your bacon on top of the chicken and then run toothpicks through it to keep the bacon in place. Place the chicken in a roasting pan and then pour the broth around the chicken and not on top of it. Cook everything for 17 mins in the oven then set the heat to 350 and continue cooking for 80 more mins. Try to baste the chicken at least 4 times while roasting. Now take off the bacon from the chicken and baste it one more before cooking in the oven again to get the skin brown and crispy. This should take about 10 to 15 more mins. Enjoy.

Countryside Baked Chicken

15

CHICKEN

and Waffle Sandwich

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 1793 kcal Carbohydrates 127.1 g Cholesterol 397 mg Fat 109.9 g Protein 72.9 g Sodium 5234 mg

Ingredients 4 eggs 1/4 C. heavy cream 2 tbsps cayenne pepper 1 tbsp salt 1 tbsp ground black pepper 2 C. all-purpose flour 1 C. cornstarch 1 tbsp salt 1 quart peanut oil for frying

8 chicken tenders 1 C. mayonnaise 1/4 C. maple syrup 2 tsps prepared horseradish 1 tsp dry mustard powder 12 slices turkey bacon 8 thin slices Cheddar cheese 8 plain frozen waffles

Directions 1. Get a bowl, mix: black pepper, beaten eggs, 1 tbsp of salt, cayenne, and cream. 2. Get a 2nd bowl, sift in evenly: 1 tbsp salt, cornstarch, and flour. 3. Coat your chicken, first dip it into the eggs, then into the flour mix. Set chicken to the side for 25 mins. 4. Get a deep fryer. Heat your oil. 5. With a batch process: fry chicken pieces for 9 mins each or until crisp and fully done. Remove excess oils. Set aside. 6. Get a 3rd bowl, mix: mustard powder, mayo, horse-radish, and maple syrup. 7. Get a frying pan and fry your bacon until crisp or for 12 mins. 8. Preheat your broiler, to low if possible. 9. Lay out 4 waffles on a broiler safe dish. On each waffle put: 2 chicken tenders, 2 pieces of cheddar, and 3 bacon strips. 10. Melt the cheese with your broiler. Top each waffle with other waffles. But first add mayo to each. 11. Enjoy. 16

Chicken and Waffle Sandwich

Sunbelt

Quinoa Classic

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 3 Calories 233 kcal Fat 18.9 g Carbohydrates 10.5g Protein 6.1 g Cholesterol 13 mg Sodium 49 mg

Ingredients 1/4 C. quinoa 3 tbsps olive oil 2 tbsps raw sunflower seeds 2 cloves garlic, minced 1/2 C. fresh spinach leaves

2 tsps lemon juice 1/3 C. grated goat gouda cheese

Directions 1. Boil your quinoa in salt and water for 17 mins. Then with a strainer remove all the liquid and clean the quinoa under cold water. 2. Toast your sunflower seeds in olive oil for 3 mins then add the garlic and cook for 3 more mins. 3. Pour in your quinoa and also the spinach. Stir and heat everything until the spinach is soft. 4. Now add your lemon juice and some cheese. 5. Continue stirring for a few more mins until the cheese is melted. 6. When serving this dish top with more cheese. 7. Enjoy.

Sunbelt Quinoa Classic

17

QUINOA

Festival

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 2 Calories 473 kcal Fat 19.8 g Carbohydrates 62.8g Protein 13.5 g Cholesterol 0 mg Sodium 48 mg

Ingredients 2 tbsps olive oil, or as needed 1 small onion, diced 2 cloves garlic, minced 1 C. quinoa 2 C. chicken broth

1 tbsp curry powder, or to taste 1 tbsp ancho chili powder salt and pepper to taste

Directions 1. Stir fry your garlic and onions in oil for 4 mins then add your quinoa and cook for 6 mins. 2. Add in the broth and get everything boiling. Once the quinoa is boiling, add your chili and curry powder, place a lid on the pot, and lower the heat. Let the contents cook for 27 mins. 3. Before serving add your preferred amount of pepper and salt. 4. Enjoy.

20

Quinoa Festival

Blueberry

Breakfast Quinoa

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 2 Calories 538 kcal Fat 7.3 g Carbohydrates 98.7g Protein 21.5 g Cholesterol 5 mg Sodium 112 mg

Ingredients 1 C. quinoa 2 C. nonfat milk 1 pinch salt 3 tbsps maple syrup 1/2 lemon, zested

1 C. blueberries 1 tsps flax seed

Directions 1. 2. 3. 4.

Rinse your quinoa under cold water with a strainer until the water runs clear. Pour your milk into a big pot and warm it for 3 mins. Once the milk is warm add your salt and quinoa. Let the contents lightly boil for 22 mins. Then shut the heat and add: lemon zest, syrup, and blueberries. 5. Mix everything together to evenly distribute the fruit and syrup. 6. When serving your quinoa add a garnishing of flax seeds. 7. Enjoy.

Blueberry Breakfast Quinoa

21

MIDDLE

Eastern Style Quinoa (Tabbouleh)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 354 kcal Fat 16.6 g Carbohydrates 45.7g Protein 9.6 g Cholesterol 0 mg Sodium 383 mg

Ingredients 2 C. water 1 C. quinoa 1 pinch salt 1/4 C. olive oil 1/2 tsp sea salt 1/4 C. lemon juice 3 tomatoes, diced

1 cucumber, diced 2 bunches green onions, diced 2 carrots, grated 1 C. fresh parsley, chopped

Directions 1. 2. 3. 4.

Add some salt and quinoa to boiling water. Now get the water boiling again with the quinoa in it and place a lid on the pot. Set the heat to low and let the contents gently boil for 17 mins. Now shut the heat and let the quinoa cool down. Once it has cooled stir it with a large fork. 5. Get a bowl, combine: parsley, olive oil, carrots, sea salt, onions, lemon juice, cucumbers, and tomatoes. 6. Combine the veggie mix with the quinoa and toss. 7. Enjoy.

22

Middle Eastern Style Quinoa

Cheesy

Veggie Quinoa

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 299 kcal Fat 12.3 g Carbohydrates 32.9g Protein 14.8 g Cholesterol 30 mg Sodium 491 mg

Ingredients 2 C. chopped broccoli 1 3/4 C. vegetable broth 1 C. quinoa

1 C. shredded Cheddar cheese salt and ground black pepper to taste

Directions 1. 2. 3. 4.

Boil, in a big pot: quinoa, broccoli, and broth. Once boiling place a lid on the pot and lower the heat. Let the quinoa gently boil for 17 mins. Then add your cheese. Cook everything for 4 more mins until the cheese is melted and then add your preferred amount of pepper and salt. 5. Enjoy.

Cheesy Veggie Quinoa

23

GERMAN STYLE

Noodles with Cabbage

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 690 kcal Fat 28.2 g Carbohydrates 93g Protein 19 g Cholesterol 155 mg Sodium 325 mg

Ingredients 1 (16 oz.) package egg noodles 1 stick butter 1 medium head green cabbage, chopped

salt and pepper to taste

Directions 1. In a large pan of lightly salted boiling water, cook the egg noodles for about 5 minutes. 2. Drain them well and keep everything aside. 3. Meanwhile in a large skillet, melt the butter and cook the cabbage, salt and black pepper, covered for about 5-7 minutes. 4. Stir in the cooked noodles and cook for about 5 minutes.

24

German Style Noodles with Cabbage

Lunchtime Noodles

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 335 kcal Fat 14.1 g Carbohydrates 43.8g Protein 9.2 g Cholesterol 78 mg Sodium 117 mg

Ingredients 8 oz. wide egg noodles 1/4 C. butter 1 onion, diced 1 clove garlic, minced

4 oz. baby spinach leaves salt and ground black pepper to taste

Directions 1. In a large pan of lightly salted boiling water, cook the egg noodles for about 8 minutes, stirring occasionally. 2. Drain them well and keep everything aside. 3. Meanwhile in a large skillet, melt the butter and on medium-high heat, sauté the onion and garlic for about 8 minutes. 4. Add the spinach, salt and black pepper and sauté for about 2 minutes. 5. Remove everything from the heat and immediately, stir in the noodles. 6. Serve immediately.

Lunchtime Noodles

25

HUNGARIAN

Noodles

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 8 Calories 105 kcal Fat 3.9 g Carbohydrates 15.1g Protein 3g Cholesterol 21 mg Sodium 157 mg

Ingredients 4 C. egg noodles 2 tbsp butter or margarine 3 C. grated kohlrabi

salt and ground black pepper to taste

Directions 1. In a large pan of lightly salted boiling water, cook the egg noodles for about 5 minutes. 2. Drain them well and keep everything aside. 3. Meanwhile in a large skillet, melt the butter and on medium heat and cook the kohlrabi, salt and pepper for about 7-10 minutes. 4. Stir in the cooked noodles and cook for about 5-7 minutes.

26

Hungarian Noodles

Homemade

Prep Time: 40 mins

Egg Noodles

Total Time: 3 hrs 50 mins Servings per Recipe: 5 Calories 271 kcal Fat 4.9 g Carbohydrates 46.6g Protein 12.7 g Cholesterol 112 mg Sodium 294 mg

Ingredients 2 C. Durum wheat flour 1/2 tsp salt 1/4 tsp baking powder 3 eggs

water as needed

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

In a bowl, mix together the flour, baking powder and salt. Add the eggs and the required amount of the water and mix till a dough forms. With your hands, knead the dough till sticky. Shape the dough into a ball and then cut it into quarters. Place about 1/4 of the dough onto a floured surface and cut everything into 1/8-inch of thickness, then roll the dough from one end to the other. Repeat with the remaining dough. Cut each roll into 3/8-inch strips. (About 4-5-inch long) Keep aside the noodles to dry for about 1-3 hours. Cook these noodles in the boiling water till desired doneness.

Homemade Egg Noodles

27

FAMILY-FRIENDLY

Noodle Casserole

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 9 Calories 524 kcal Fat 30.9 g Carbohydrates 42.2g Protein 21.8 g Cholesterol 112 mg Sodium 723 mg

Ingredients 1 (12 oz.) package egg noodles 2 tbsp olive oil 2 C. fresh sliced mushrooms 1/2 C. chopped green bell pepper 1 onion, chopped 2 cloves garlic, minced 1 lb. lean ground beef 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste 1/4 tsp chopped fresh parsley 2 tsp Italian seasoning 1 tbsp dried oregano

1/4 tsp cayenne pepper 1 tsp salt ground black pepper to taste 1 tsp white sugar 1 (8 oz.) package cream cheese 1 (8 oz.) container sour cream 1/2 C. chopped green onions 1/2 C. grated Parmesan cheese 1 pinch paprika

Directions 1. In a large pan of lightly salted boiling water, cook the egg noodles till desired doneness (about 5 mins). 2. Drain them well and keep everything aside. 3. In a large skillet, heat the oil on medium heat, sauté the bell pepper, mushrooms and onion for about 5 minutes. 4. Add the beef and cook till browned completely. 5. Drain the excess fat from the skillet. 6. Stir in the tomatoes, parsley, tomato paste, Italian seasoning, oregano, cayenne pepper, salt and black pepper and simmer, covered for about 30 minutes, , stirring occasionally. 7. Set your oven to 325 degrees F and grease a large casserole dish. 8. In a bowl, mix together the sour cream, cream cheese, 1/4 C. of the Parmesan and green onion. 30

Family-Friendly Noodle Casserole

9. Place the cooked noodles in the bottom of the casserole dish evenly, followed by the tomato mixture, cream cheese mixture and top the mix with the remaining Parmesan and paprika. 10. Cook everything in the oven for about 45 minutes.

31

ONION SOUP

Roast

Prep Time: 25 mins Total Time: 8 hrs 45 mins Servings per Recipe: 8 Calories 310 kcal Fat 12.5 g Carbohydrates 22.3g Protein 26.6 g Cholesterol 71 mg Sodium 952 mg

Ingredients 1 (3 lb) bottom round roast ground black pepper to taste garlic powder to taste 1 tbsp vegetable oil 2 (10.75 oz) cans condensed cream of mushroom soup

1 (1 oz) package dry onion soup mix 5 carrots, peeled and sliced into 1 inch pieces 6 small new potatoes, halved

Directions 1. Sprinkle the garlic powder with salt and pepper over the roast. Heat the oil in a large pot and place it over medium heat. 2. Cook in it the beef for 6 min for each side. 3. Get a mixing bowl: Add the mushroom and onion soup mix. Stir them well. Spread the mix in the bottom of a slow cooker. Place on it the carrot and potato followed by the roast. 4. Put on the lid and cook them for 7 h on low. Serve your roast warm. 5. Enjoy.

32

Onion Soup Roast

Roasted

Veggies Salad

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. Before you do anything set the oven to 425 F. Coat 2 oven sheet with olive oil. 2. Toss the carrot with yam and parsnips then spread them on a roasting sheets. Cook them for 32 min. 3. Toss the asparagus with zucchini and 1 tbsp of olive oil. Spread them on a the second roasting pan and cook them all for 32 min until the veggies becomes tender. 4. Allow the roasted veggies to lose heat for 35 min. 5. Get a mixing bowl: Stir in it the roasted peppers, garlic, basil, salt, and pepper. Add the roasted veggies and stir them again. Serve your veggies salad. 6. Enjoy.

Roasted Veggies Salad

33

VEGGIES

Roast with Italian Sausage Soup

Prep Time: 25 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 564 kcal Fat 27.3 g Carbohydrates 56.2g Protein 26.3 g Cholesterol 50 mg Sodium 1687 mg

Ingredients 2 tbsp olive oil, divided 3 carrots, peeled and quartered lengthwise 2 large tomatoes, quartered 1 large onion, cut into 8 wedges 1/2 small butternut squash - peeled, seeded, and cut lengthwise into 1/2inch thick wedges 1 Yukon Gold potatoes 6 cloves garlic, unpeeled salt and ground black pepper to taste 4 (4 oz) links sweet Italian sausage, casings removed 2 (4 oz) links hot Italian sausage, casings removed

6 1/4 C. vegetable broth, or more if needed 4 C. finely chopped kale leaves 3 sprigs thyme 1 bay leaf 1 (15 oz) can garbanzo beans, rinsed and drained 1 (15 oz) can kidney beans, rinsed and drained

Directions 1. Before you do anything set the oven to 400 F. Grease a jelly roll pan with some olive oil. 2. Lay in it the carrots, tomatoes, onion, squash, potatoes, and garlic. Pour on it the rest of the olive oil, a pinch of salt and pepper then stir them. 3. Cook the veggies in the oven for 28 min. 4. To make the soup, cook the sausages in a large pan for 10 min. Add the 1/4 C. of broth and cook them for 8 min. Drain the sausages and place them aside. 5. Slice the carrot with squash into 1/2 inch pieces. 6. Get a food processor: Transfer to it the peeled garlic with roasted tomatoes and onion. Process them until they become smooth. Transfer the mix to a soup pot. 7. Drain the roasted veggies and place them aside. Pour 1/2 C. of broth into the jelly pan 34

Veggies Roast with Italian Sausage Soup

with the drippings and stir it. Pour the mix into the pot with the onion and tomato mix. 8. Add the rest of the broth with kale, thyme, and bay leaf. Cook the soup until it starts boiling. Lower the heat and cook the soup for 32 min. 9. Stir in the carrots, potatoes, squash, garbanzo beans, and kidney beans. Cook the soup for 12 min. Discard the bay leaves with thyme sprigs. 10. Adjust the seasoning of the soup then serve it warm. 11. Enjoy.

35

ROASTED

Garlic Stock

Prep Time: 35 mins Total Time: 3 hrs 5 mins Servings per Recipe: 8 Calories 132 kcal Fat 9.3 g Carbohydrates 11.9g Protein 1.7 g Cholesterol 0 mg Sodium 53 mg

Ingredients 1 whole head garlic 4 carrots, cut into chunks 4 stalks celery, cut into chunks 3 onions, cut into chunks 1 green pepper, quartered 1 tomato, quartered 1/3 C. olive oil salt and pepper to taste

8 C. water 1 1/2 tsps dried thyme 1 1/2 tsps dried parsley 2 bay leaves

Directions 1. Before you do anything set the oven to 400 F. 2. Slice off the head of the garlic. Lay it in a large baking pan with garlic, carrots, celery, onion, pepper, and tomato. Toss them with the olive oil, a pinch of salt and pepper. 3. Cook the veggies in the oven for 1 h 10 min while stirring and flipping them each 20 min. 4. Get a stock pot: Mix in it the water, thyme, parsley, and bay leaves. Discard the garlic husk and add it to the pot with the roasted veggies. 5. Cook the stock until they start boiling. Lower the heat and cook the stock for 1 h 32 min. Pour the stock through a fine sieve then serve it warm. 6. Enjoy.

36

Roasted Garlic Stock

Pancakes

for Autumn

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 278 kcal Fat 7.2 g Carbohydrates 45.8g Protein 7.9 g Cholesterol 36 mg Sodium 608 mg

Ingredients 1 1/2 C. milk 1 C. pumpkin puree 1 egg 2 tbsp vegetable oil 2 tbsp vinegar 2 C. all-purpose flour 3 tbsp brown sugar 2 tsp baking powder 1 tsp baking soda

1 tsp ground allspice 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp salt

Directions 1. In a bowl, add the milk, pumpkin, egg, oil and vinegar and beat till well combined. 2. In another large bowl, mix together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. 3. Add the flour mixture into pumpkin mixture and mix till just combine. 4. Heat a lightly greased griddle on medium-high heat. 5. Add about 1/4 C of the mixture into the griddle and cook till browned from both sides. 6. Repeat with the remaining mixture. 7. Serve hot.

Pancakes for Autumn

37

DUTCH STYLE

Pancakes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 392 kcal Fat 23.8 g Carbohydrates 33.4g Protein 11.7 g Cholesterol 237 mg Sodium 509 mg

Ingredients 3 tbsp butter 1/2 C. all-purpose flour 1/2 C. milk 2 eggs, beaten 1 tsp white sugar

1/4 tsp salt 1/4 lemon, juiced (optional) 1 tbsp confectioners' sugar

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a 9-inch pie plate, add the butter and place the plate in the preheating oven for about 5-10 minutes. 3. In a bowl, add the flour, milk, eggs, white sugar and salt and beat till well combined. 4. Transfer the mixture into the pie plate over hot butter evenly. 5. Cook in the oven for about 20-24 minutes or till a toothpick inserted in the center comes out clean. 6. Drizzle the pancake with lemon juice and serve with a sprinkling of the confectioners' sugar.

40

Dutch Style Pancakes

Light

Prep Time: 5 mins

Pancakes

Total Time: 15 mins Servings per Recipe: 3 Calories 264 kcal Fat 5.1 g Carbohydrates 48.9g Protein 5.4 g Cholesterol 0 mg Sodium 717 mg

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

1 1/4 C. water 1 tbsp oil

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

In a large bowl, mix together the flour, sugar, baking powder and salt. In a small bowl, add the water and oil and beat to combine. Make a well in the center of the flour mixture. Add the oil mixture into the well and mix till just combined. Heat a lightly greased griddle on medium-high heat. With a large spoonfuls, place the mixture into the griddle and cook till the bubbles form on the surface. 7. Flip and cook till browned from the other side. 8. Repeat with the remaining mixture.

Light Pancakes

41

SOURDOUGH

Pancakes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 117 kcal Fat 7.2 g Carbohydrates 10.7g Protein 2.5 g Cholesterol 32 mg Sodium 232 mg

Ingredients 1 C. all-purpose flour 3/4 tsp baking soda 1/2 tsp salt 2 tbsp white sugar 1 tsp baking powder

1 C. Herman Sourdough Starter 1/3 C. vegetable oil 2 eggs 1/2 C. milk

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

42

In a large bowl, mix together the flour, baking soda, salt, sugar and baking powder. Add the sourdough starter, oil, eggs and milk and beat till well combined. Heat a lightly greased griddle on medium-high heat. Add about 1/4 C of the mixture into the griddle and cook till browned from both sides. Repeat with the remaining mixture. Serve hot.

Sourdough Pancakes

Potato

Pancakes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 15 Calories 197 kcal Fat 2.4 g Carbohydrates 39g Protein 5.2 g Cholesterol 37 mg Sodium 652 mg

Ingredients 5 lb. potatoes, peeled 1 onion 3 eggs, beaten 2 1/2 C. dry pancake mix

2 tsp salt 1 tsp ground black pepper 1 tbsp vegetable oil

Directions 1. 2. 3. 4. 5.

In a food processor, add the potatoes and onion and pulse till grated. In a large bowl, mix together the potatoes, onions, eggs, pancake mix, salt and pepper. In a large skillet, heat the oil on medium heat. Add the desired amount of potato mixture and cook for about 3-4 minutes per side. Repeat with the remaining mixture.

Potato Pancakes

43

POTATO

Soup 101

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 241 kcal Fat 15.3 g Carbohydrates 22.5g Protein 4.5 g Cholesterol 45 mg Sodium 469 mg

Ingredients 6 C. diced potatoes 3 stalks celery, diced 1 C. chopped onion 3 (14.5 oz.) cans chicken broth, divided 4 C. half-and-half cream

6 tbsp butter, melted 6 tbsp all-purpose flour 4 cubes chicken bouillon 1/2 tsp ground black pepper

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

44

In a large pan, add the potatoes, celery, onion and 2 C. of the broth and bring to a boil. Cook the potatoes for about 15 minutes. Drain and reserve the liquid. In a pan, mix together the reserved broth and half-and-half. In a bowl, mix together the melted butter and flour. Add the flour mixture into the butter mixture and stir to combine. Add the flour mixture into the half-and-half mixture and mix well on medium heat. Cook, stirring continuously till the mixture becomes thick. Stir in the reserved vegetables, remaining broth, bouillon and pepper and cook till heated completely.

Potato Soup 101

Green Onion

Cheddar Cheese Potato Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 748 kcal Fat 49.3 g Carbohydrates 49.7g Protein 27.2 g Cholesterol 85 mg Sodium 1335 mg

Ingredients 12 slices turkey bacon, optional 2/3 C. margarine 2/3 C. all-purpose flour 7 C. milk 4 large baked potatoes, peeled and cubed 4 green onions, chopped 1 1/4 C. shredded Cheddar cheese

1 C. sour cream 1 tsp salt 1 tsp ground black pepper

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

Heat a large skillet on medium heat and cook the bacon till browned completely. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. In a soup pan, melt the margarine on medium heat. Slowly, add the flour beating continuously till smooth. Slowly, stir in the milk, beating continuously till thickened. Stir in the potatoes and onions and bring to a boil, stirring occasionally. Reduce the heat and simmer for about 10 minutes. Stir in the bacon, cheese, sour cream salt, and pepper. Cook, stirring occasionally till the cheese is melted.

Green Onion Cheddar Cheese Potato Soup

45

HOW TO

Roast a Turkey

Prep Time: 30 mins Total Time: 4 hrs 30 mins Servings per Recipe: 24 Calories 663 kcal Fat 33.8 g Carbohydrates 13.7g Protein 72.2 g Cholesterol 211 mg Sodium 710 mg

Ingredients 1 (18 lb.) whole turkey 1/2 C. unsalted butter, softened salt and freshly ground black pepper to taste

1 1/2 quarts turkey stock 8 C. prepared stuffing

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange a rack in the lowest position of the oven. 2. Arrange a rack in a large roasting pan. 3. Remove the neck and giblets from the turkey. 4. Rinse the turkey under the cold running water and with the paper towels, pat dry. 5. Arrange the turkey onto the rack in the roasting pan, breast side up. 6. Stuff the body cavity with the stuffing loosely. 7. Rub the skin with the softened butter and season with the salt and pepper. 8. With a piece of the foil, cover the turkey loosely. 9. Place 2 C. of the turkey stock in the bottom of the roasting pan. 10. Cook in the oven for about 2 1/2 hours, basting with the pan juices after every 30 minutes. 11. Whenever the drippings evaporate, add the stock about 1-2 C. at a time. 12. Remove the foil and cook in the oven for about 4 hours. 13. Transfer the turkey into a large serving platter and keep aside for at least 20-30 minutes before carving.

46

How to Roast a Turkey

Mediterranean

Turkey Breast

Prep Time: 20 mins Total Time: 7 hrs 50 mins Servings per Recipe: 8 Calories 333 kcal Fat 4.7 g Carbohydrates 8.9g Protein 60.6 g Cholesterol 164 mg Sodium 465 mg

Ingredients 1 (4 lb.) boneless turkey breast, trimmed 1/2 C. chicken broth, divided 2 tbsp fresh lemon juice 2 C. chopped onion 1/2 C. pitted kalamata olives 1/2 C. oil-packed sun dried tomatoes, thinly sliced

1 tsp Greek seasoning (such as McCormick's(R)) 1/2 tsp salt 1/4 tsp fresh ground black pepper 3 tbsp all-purpose flour

Directions 1. In a slow cooker, add the turkey breast, 1/4 C. of the chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt and pepper. 2. Set the slow cooker on Low and cook, covered for about 7 hours. 3. In a small bowl, add the remaining 1/4 C. of the chicken broth and flour and mix till smooth. 4. Uncover the slow cooker and add the flour mixture, stirring continuously. 5. Cook, covered for about 30 minutes

Mediterranean Turkey Breast

47

ROSEMARY

Garlic Country Turkey Breast

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 837.7 Fat 39.2g Cholesterol 331.6mg Sodium 301.9mg Carbohydrates 1.4g Protein 111.9g

Ingredients 4 1/2-5 lb. bone-in turkey breast 6 garlic cloves, halved 6 sprigs fresh rosemary 1 -2 tbsp olive oil

kosher salt fresh ground black pepper

Directions 1. Set your oven to 350 degrees F before doing anything else and arrange a rack in a roasting pan. 2. Insert a pieces of the garlic and rosemary under the skin. 3. Place the remaining garlic and rosemary in the neck and abdomen cavities. 4. Coat the skin of the turkey with the olive oil evenly and season with the salt and black pepper. 5. Arrange the breast onto the rack in the roasting pan. 6. Cook in the oven for about 1-2 hours. 7. Remove from the oven and keep aside for about 20 minutes before slicing and serving.

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Rosemary Garlic Country Turkey Breast

Paprika,

Orange, Nutmeg, Spicy Turkey Breast

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 10 Calories 358.1 Fat 15.9g Cholesterol 147.4mg Sodium 192.2mg Carbohydrates 0.4g Protein 49.7g

Ingredients 1 tbsp grated orange zest 1/2 tsp ground cinnamon 1/2 tsp ground cumin 1/2 tsp sweet Hungarian paprika 1/4 tsp ground nutmeg 1/4 tsp black pepper 1/4 tsp salt

1/8 tsp cayenne pepper 5 lb. turkey breast, with skin and bone

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange a greased rack in a greased roasting pan. 2. In a bowl, mix together the orange zest and spices. 3. With your fingertips, loosen the skin from the turkey breast and rub the spice mixture evenly over the breast. 4. Arrange the turkey onto the rack in the roasting pan. 5. Cook in the oven for about 1 3/4 hours. 6. Remove from the oven and keep aside for about 15 minutes before slicing 7. Remove the skin and any visible fat from the breast. 8. Cut the turkey breast into desired slices and serve.

Paprika, Orange, Nutmeg, Spicy Turkey Breast

51

SAGE,

Green Onion, and Lemon Pepper Turkey Breast

Prep Time: 15 mins Total Time: 2 hrs 45 mins Servings per Recipe: 6 Calories 716.2 Fat 31.8g Cholesterol 294.8mg Sodium 462.7mg Carbohydrates 0.9g Protein 99.5g

Ingredients 3 green onions, chopped 2 tsp lemon peel, grated 1 1/2 tsp rubbed sage 1 tsp lemon pepper, divided 1/2 tsp dried marjoram 1 garlic clove, minced

6 lb. turkey breast, bone in 1/2 tsp salt, to taste

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange a rack in a roasting pan. 2. In a bowl, mix together the green onion, lemon peel, sage, 1/4 tsp of the lemon pepper, the marjoram and garlic. 3. Rinse the turkey breast under the running cold water and with the paper towels, pat dry. 4. Gently loosen the skin of the turkey breast. 5. Rub the seasoning mixture under the skin evenly and season the top of the skin with the remaining seasonings. 6. Arrange the turkey breast onto the rack in the roasting pan. 7. Add about 1/2-inch of the water in the bottom of the roasting pan. 8. Cook in the oven for about 2 1/2 hours. 9. Remove from the oven and cover with a piece of the foil for about 5-10 minutes before slicing.

52

Sage, Green Onion, and Lemon Pepper Turkey Breast

Peas

Omelet

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 165 kcal Fat 7.4 g Carbohydrates 17.5g Protein 8.4 g Cholesterol 104 mg Sodium 104 mg

Ingredients 2 tbsp olive oil 1 small potato, peeled and diced 1 onion, chopped 2 cloves garlic, minced 1/4 lb. fresh crab meat, drained and flaked salt and pepper to taste 1 small tomato, diced

1 (1.5 oz.) box raisins 1/4 C. peas 1 red bell pepper, chopped 3 eggs, beaten

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

In a skillet, heat the oil on medium heat and fry the potato for about 5-7 minutes. With a slotted spoon, transfer the potatoes onto a aper towel lined plate and keep aside. In the same skillet the onion and garlic on medium heat and cook for about 5 minutes. Stir in the crab, salt and pepper and cook, covered for about 2 minutes. Stir in the tomatoes and cook for about 2 minutes. Stir in the raisins, bell pepper and peas and cook for about 2 minutes. Place the beaten eggs over the mixture and cook for about 2-3 minutes. Carefully, flip the omelet and cook for about 1 minute. Serve hot.

Peas Omelet

53

AUSTRALIAN

Shrimp Omelet

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 292 kcal Fat 20.1 g Carbohydrates 7.6g Protein 20.8 g Cholesterol 292 mg Sodium 306 mg

Ingredients 1 onion, diced 1 clove garlic, crushed 1/2 C. sliced fresh mushrooms 1/4 C. diced green bell pepper 12 medium shrimp - peeled and deveined 5 eggs

1/2 C. milk 1 tsp curry powder salt and pepper to taste 1 tbsp olive oil 4 oz. shredded Cheddar cheese 1 tomato, sliced

Directions 1. In a medium nonstick pan, add the mushrooms, pepper, onion and garlic on medium heat and cook for about 5 minutes. 2. Stir in shrimp and cook till opaque. 3. Remove from the heat and keep aside. 4. In a bowl, add the milk, eggs, curry powder, salt and black pepper and beat till well combined. 5. In a skillet, heat the oil on medium heat and cook the egg mixture for about 5 minutes. 6. Place Cheddar cheese over the omelet, followed by the shrimp mixture. 7. Fold eggs over the filling and serve warm.

54

Australian Shrimp Omelet

Autumn Stew

Prep Time: 25 mins Total Time: 2 hrs 45 mins Servings per Recipe: 8 Calories 592 kcal Fat 27.9 g Carbohydrates 61.9g Protein 29.4 g Cholesterol 76 mg Sodium 1085 mg

Ingredients 2 lbs beef stew meat, cut into 1 inch cubes 3 tbsps vegetable oil, divided 1 C. water 3 large potatoes, peeled and cubed 4 carrots, sliced 1 large green bell pepper, diced 4 cloves garlic, minced

1 onion, diced 2 tsps salt 1/2 tsp ground black pepper 1 (14.5 oz.) can whole peeled tomatoes, diced 2 tbsps beef bouillon granules 1 sugar pumpkin

Directions 1. Stir fry your beef in 2 tbsps of oil then add in: pepper, water, salt, potatoes, onions, carrots, garlic, and bell peppers. 2. Get this mix boiling, set the heat to low, and let the contents cook for 2 hrs. 3. Now add in the bouillon and stir the mix until everything is fully incorporated. 4. Once the bouillon is mixed in add the tomatoes and stir everything again. 5. Now set your oven to 325 degrees before doing anything else. 6. Remove the top of the pumpkin and take out the pulp and seeds. 7. Put the pumpkin in a roasting pan and pour the tomato mix inside. 8. Coat the pumpkin with some oil and cook everything for 2 hrs in the oven. Add some of the pumpkin flesh when serving the stew in bowls. 9. Enjoy.

Autumn Stew

55

TEXAS STYLE

Stew

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 12 Calories 323 kcal Fat 12 g Carbohydrates 35.8g Protein 18.7 g Cholesterol 47 mg Sodium 327 mg

Ingredients 2 tbsps vegetable oil 2 lbs ground beef 3 C. water 1 (16 oz.) package frozen corn 1 (15 oz.) can tomatoes 1 (15 oz.) can ranch-style beans 6 potatoes, peeled and cubed 1 onion, diced 1 green bell pepper, diced

1/4 C. diced celery 2 tbsps chili powder 1/4 tsp white sugar 1 dash garlic powder salt and ground black pepper to taste

Directions 1. Stir fry your beef for 9 mins then combine in: black pepper, water, salt, corn, garlic powder, tomatoes, sugar, ranch style beans, chili powder, potatoes, celery, onions, and bell peppers. 2. Place a lid on the pot and get everything boiling. 3. Once the mix is boiling set the heat to low and let the stew cook for 65 mins. 4. Enjoy.

56

Texas Style Stew

Easy

Parisian Stew

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 548 kcal Fat 20.3 g Carbohydrates 55g Protein 34.2 g Cholesterol 168 mg Sodium 1303 mg

Ingredients 1 lb smoked sausage links, sliced 10 frozen small corn cobs 10 small red potatoes 1 (3 oz.) package dry crab boil

1 1/2 lbs unpeeled, large fresh shrimp salt to taste

Directions 1. 2. 3. 4. 5.

Get the following boiling: dry crab, sausage, potatoes, and corn. Once the mix is boiling set the heat to low and let the contents cook for 17 mins. Now add in your shrimp and keep cooking the mix for 4 more mins. Remove all the liquids and top everything with some salt. Enjoy.

Easy Parisian Stew

57

BUFFALO

Stew

Prep Time: 25 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 276 kcal Fat 10.2 g Carbohydrates 8.3g Protein 35.7 g Cholesterol 96 mg Sodium 736 mg

Ingredients 2 tbsps canola oil 2 lbs bison meat, cut into 1-inch cubes 1 tbsp canola oil 1 C. minced yellow onion 1/2 C. minced celery 2 cloves garlic, minced 2 tbsps flour 4 C. low-sodium chicken broth 1 C. water

2 tbsps white wine 1 tsp salt (optional) 1/2 tsp ground black pepper 3 whole cloves 1 (8 oz.) can tomato sauce 2 tbsps diced fresh parsley 1/4 tsp ground thyme

Directions 1. For 4 mins per side sear your bison in 2 tbsps of canola, in a large pot. 2. Now place the meat to the side. 3. Add 1 more tbsp of canola, to the pot, and begin to stir fry your celery and onions for 7 mins. Then add in the garlic and fry it for 4 mins. Top the mix with flour and stir everything. 4. Now add the following: thyme, broth, parsley, wine, tomato sauce, salt, cloves, and pepper. 5. Get the mix boiling then once it is add in the bison. Set the heat to low and let the stew cook for 65 mins. 6. Enjoy.

60

Buffalo Stew

Moroccan Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 151 kcal Fat 4.8 g Carbohydrates 23.7g Protein 4.8 g Cholesterol 0 mg Sodium 508 mg

Ingredients 1 tbsp canola oil 1 tsp cumin seeds 1 red onion, diced 5 cloves garlic, minced 1 tbsp coriander seeds, ground 1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed, or more to taste

1 C. water 1 red potato, cubed 2 tbsps minced fresh cilantro, divided 1/2 tsp salt 1/2 tsp coarsely ground black pepper 1 tomato, cubed

Directions 1. Toast your cumin seeds in oil for 20 secs then begin to stir fry your garlic and onions for 7 mins then add the coriander and cook everything for 30 secs. 2. Stir the mix then add: pepper, chickpeas, salt, water, 1 tsp cilantro, and potatoes. 3. Stir the mix again then get everything boiling. 4. Now place a lid on the pot, set the heat to low, and let the mix cook for 17 mins. 5. Add the tomato and turn up the heat for 4 mins. 6. Top the stew with the rest of the cilantro. 7. Enjoy.

Moroccan Stew

61

BELGIUM

Waffles 101

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 506 kcal Carbohydrates 65.3 g Cholesterol 130 mg Fat 21.4 g Protein 12.3 g Sodium 622 mg

Ingredients 1 package active dry yeast 1/4 C. warm milk 3 egg yolks 2 3/4 C. warm milk 3/4 C. butter, melted and cooled 1/2 C. white sugar

1 1/2 tsps salt 2 tsps vanilla extract 4 C. all-purpose flour 3 egg whites

Directions 1. Get a bowl, mix: one fourth C. of room temp. milk, and yeast. Set aside for 12 mins until it becomes creamy. 2. Get a 2nd bowl, mix: one fourth C. room temp milk, beaten eggs, and melted butter. 3. Combine both bowls. Then add: vanilla, salt, and sugar. Add the rest of the flour and milk (2.5 C.). 4. Whisk egg whites vigorously. Combine with batter. Place a lid on everything. Let it stand for 1.5 hours. 5. Get your waffle iron hot. Coat with nonstick spray. Cook .5 C. of batter until golden. 6. Enjoy warm.

62

Belgium Waffles 101

Winter

Morning Vanilla Waffles

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 382 kcal Carbohydrates 38 g Cholesterol 68 mg Fat 21.6 g Protein 8.7 g Sodium 390 mg

Ingredients 2 eggs 2 C. all-purpose flour 1 3/4 C. milk 1/2 C. vegetable oil 1 tbsp white sugar

4 tsps baking powder 1/4 tsp salt 1/2 tsp vanilla extract

Directions 1. Get your waffle iron hot. 2. Get a bowl, mix evenly: whisk eggs, veggie oil, vanilla, flour, salt, milk, baking powder, and sugar. 3. Coat your iron with nonstick spray. Ladle batter onto the iron. Cook until golden enjoy.

Winter Morning Vanilla Waffles

63

EASY

Buttermilk Waffle

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 329 kcal Carbohydrates 46.2 g Cholesterol 126 mg Fat 11.1 g Protein 10.8 g Sodium 638 mg

Ingredients 2 1/4 C. flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/4 C. butter 1/4 C. brown sugar

3 egg yolks 2 C. buttermilk 3 egg whites

Directions 1. 2. 3. 4. 5.

Get your waffle iron hot. Get a bowl, mix evenly: salt, flour, baking powder and soda. Get a 2nd bowl, mix: brown sugar, whisked eggs, cream butter, buttermilk. Combine bowl 1 and 2 to form a batter. Get a 3rd bowl: Beat egg whites until stiff (an upward motion from the whisk produces a peak). 6. Mix in 1/3 of your eggs into the batter until smooth. Then add the rest. Continue mixing until completely smooth. 7. Coat your iron with nonstick spray. Ladle batter onto the iron. Cook until crispy. 8. Enjoy warm.

64

Easy Buttermilk Waffle

Waffle III

(Potatoes)

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 217 kcal Carbohydrates 27.9 g Cholesterol 110 mg Fat 9g Protein 6.5 g Sodium 540 mg

Ingredients 2 tbsps butter 1 onion, chopped 1 tbsp minced garlic 2 C. mashed potatoes 1/4 C. all-purpose flour

2 eggs 1/4 tsp salt 1/4 tsp ground black pepper

Directions 1. Get a frying pan. Heat it up. Then melt your butter. Stir fry garlic and onions for 8 mins. 2. Get your waffle iron hot. 3. Get a bowl, evenly mix: black pepper, fried garlic and onions, salt, mashed potatoes, eggs, flour, and salt. 4. Coat your iron with nonstick spray. 5. With a batch process cook 1/3 C. of batter on the iron until crispy (4 mins usually). continue for all batter. 6. Enjoy warm.

Waffle III

65

HEALTHIER

Wheat Applesauce Waffle

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 24 Calories 313 kcal Carbohydrates 33.4 g Cholesterol 64 mg Fat 15.9 g Protein 11.8 g Sodium 506 mg

Ingredients cooking spray 8 eggs, beaten 7 C. water 1 C. canola oil 1 C. unsweetened applesauce 4 tsps vanilla extract 4 C. whole wheat pastry flour 2 C. dry milk powder 2 C. flax seed meal

1 C. wheat germ 1 C. all-purpose flour 1/4 C. baking powder 4 tsps baking powder 1/4 C. white sugar 1 tbsp ground cinnamon 1 tsp salt

Directions 1. Get your waffle iron hot. 2. Get a bowl, evenly mix: vanilla extract, whisked eggs, applesauce, canola oil, and water. 3. Get a 2nd bowl, sift: salt, wheat pastry flour, cinnamon, dry milk powder, 1/4 C. and 4 tsps of baking powder, flax seed meal, general flour, and wheat germ. 4. Combine both bowls. 5. Coat your iron with nonstick spray. 6. With a batch process: cook 1/2 a C. of batter until crispy. Continue for all batter. 7. Enjoy.

66

Healthier Wheat Applesauce Waffle

Minty

Roast Beef With Butter Gravy

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 547 kcal Fat 31 g Carbohydrates 2.3g Protein 61.2 g Cholesterol 184 mg Sodium 255 mg

Ingredients 5 lb beef round roast salt and pepper to taste 2 tbsp butter 1/2 C. water 1/2 tsp dried sage 1/2 tsp dried mint 1 medium onion, sliced 1 clove garlic, minced 1/8 tsp seasoning salt

1/8 tsp red pepper flakes 1 tbsp butter 1 tbsp all-purpose flour 1/2 C. cold water 1/4 tsp dried sage 1/4 tsp dried mint

Directions 1. Before you do anything set the oven to 350 F. 2. Sprinkle some salt and pepper over the roast. Place a large butch oven over medium heat. Cook in it 2 tbsp of butter until they melt. 3. Add the roast and cook it for 5 min on each side. Stir in 1/2 C. of water with 1/2 tsp of sage, and 1/2 tsp of mint, garlic, onion, salt and red pepper flakes. 4. Put on the lid and transfer the pot to the oven. Cook it for 2 h 50 min. Drain the roast and place it aside. Cover it with a piece of foil. 5. Place a large pan over medium heat. Cook in it 1 tbsp of butter until it melts. Add the flour and mix them well. Turn off the heat and add 1/2 C. of water. Mix them well. 6. Turn on the heat to medium and add the remaining sage with mint to the pan. Stir in the mix of drippings and juices from the pot into the pan. Whisk them until they start boiling. 7. Keep boiling the mix until it becomes thick to make the gravy. Serve your roast warm with the gravy. 8. Enjoy. Minty Roast Beef With Butter Gravy

67

SPANISH

Rump Roast Barbecue

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 10 Calories 485 kcal Fat 32.5 g Carbohydrates 0.5g Protein 44.8 g Cholesterol 138 mg Sodium 344 mg

Ingredients 5 lb boneless rump roast 2 cloves garlic, sliced 1 tsp Spanish paprika 1 tsp salt 1 tsp pepper

1/4 tsp dried rosemary 1/4 tsp dried thyme

Directions 1. Preheat the outdoor grill. Make several slits with a sharp knife in the roast and place in it the garlic slices. 2. Get a small bowl: Mix in it the paprika, salt, pepper, rosemary, and thyme. Massage the spices mix into the beef roast and place it in the roasting pan. 3. Grill it for 3 to 5 h while turning often. Cover it with a piece of foil and allow it to stand for 22 min. Serve your roast warm. 4. Enjoy.

70

Spanish Rump Roast Barbecue

Mascarpone Russets

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 483 kcal Fat 30.7 g Carbohydrates 47.3g Protein 7.8 g Cholesterol 106 mg Sodium 243 mg

Ingredients 4 1/2 lbs russet potatoes, peeled and halved lengthwise 1/2 C. mascarpone cheese at room temperature 1 egg yolk 3/4 C. milk

salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste 1 C. butter, cut into chunks

Directions 1. Get your potatoes boiling in water and salt, set the heat to low, and let everything cook for 17 mins. 2. Remove the liquids then set your oven to 425 degrees before doing anything else. 3. Get a bowl and begin to mix your mascarpone until it is soft then add in the milk and egg yolk. 4. Continue to beat the mix until it is smooth again then add in the cayenne, black pepper, and salt. 5. Mash the potatoes partially then add in the butter and mash the mix fully then add some pepper and salt. 6. Add the cheese mix to the potatoes and mash everything again to evenly distribute the cheese. 7. Lay your potatoes into a casserole dish and cook everything in the oven for 25 mins. 8. Enjoy.

Mascarpone Russets

71

RACK

of Ribs 101

Prep Time: 10 mins Total Time: 6 hrs 20 mins Servings per Recipe: 3 Calories 698 kcal Fat 56.5 g Carbohydrates 0g Protein 44.1 g Cholesterol 163 mg Sodium 3647 mg

Ingredients 1 (3 lb.) rack of whole beef ribs (not short ribs) 2 tbsp sea salt, or more if needed

3/4 C. water

Directions 1. Set your oven to 275 degrees F before doing anything else. 2. Place the rack of beef ribs on a work surface with the shiny white membrane facing up. 3. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece. 4. Discard the chewy membrane and rub the ribs with the salt evenly. 5. Arrange the ribs onto a cooking rack in a roasting pan. 6. Cook in the oven for about 1 1/2 hours. 7. Lightly baste the beef with the water. 8. Cook for 4 1/2 hours more, Basting after every 45 minutes. 9. Remove from the oven and keep aside to cool for about 10-15 minutes before slicing.

72

Rack of Ribs 101

Eastern

European Style Mashed Potatoes

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 154 kcal Fat 1.8 g Carbohydrates 29.8g Protein 6.2 g Cholesterol 6 mg Sodium 76 mg

Ingredients 1 large kohlrabi bulb, peeled and cut into cubes 6 small red potatoes 2 tsps grated garlic scape

1/2 C. shredded mozzarella cheese

Directions 1. Set your oven to 325 degrees before doing anything else. 2. Get your kohlrabi boiling in water and salt for 17 mins. 3. At the same time place the potatoes in a bowl and cook them in the microwave for 12 mins. 4. Get a bowl, combine: garlic, potatoes, and kohlrabi. 5. Use a mixer to mash everything together until it is smooth. 6. Then place everything into a baking dish and layer your cheese over the mix. 7. Cook the contents in the oven for 35 mins. 8. Let the dish sit for 10 mins before serving. 9. Enjoy.

Eastern European Style Mashed Potatoes

73

FRENCH STYLE

Mashed Potatoes

Prep Time: 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 364 kcal Fat 22.4 g Carbohydrates 33.8g Protein 8.6 g Cholesterol 100 mg Sodium 155 mg

Ingredients 1 tsp butter, or as needed 5 potatoes, peeled and cut into large chunks 1 C. light cream 1 (8 oz.) package cream cheese, softened 1 egg

1 dash hot pepper sauce (such as Tabasco(R)), or to taste salt and ground black pepper to taste 1/4 C. chopped scallions

Directions 1. Coat a casserole dish with butter then set your oven to 350 degrees before doing anything else. 2. Get your potatoes boiling in water and salt, set the heat to low, and let the spuds cook for 22 mins. 3. Now remove all the liquids and begin to partially mash the potatoes in a bowl. 4. Add in the egg, cream cheese, and cream. 5. Fully mash the mix. 6. Layer everything into the casserole dish and cook the contents in the oven for 50 mins. 7. Enjoy.

74

French Style Mashed Potatoes

Mashed Potatoes Appetizer

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 506 kcal Fat 19.2 g Carbohydrates 74.7g Protein 11.5 g Cholesterol 51 mg Sodium 888 mg

Ingredients 9 large potatoes 8 oz. cream cheese 1 C. sour cream 2 tsps onion salt 1 tbsp tarragon 1 tbsp parsley 1/4 jalapeno, seeds removed, diced

1 tsp salt 1/4 tsp ground black pepper 2 tbsps butter

Directions 1. Coat a baking dish with oil then set your oven to 350 degrees before doing anything else. 2. Get your potatoes boiling in water and salt for 15 mins or until you find the potatoes are soft. 3. Place the potatoes in a bowl and being to partially mash them. 4. Add in the pepper, cream cheese, salt, onion salt, sour cream, tarragon, parsley, and diced jalapenos. 5. Mash everything until it is smooth then spread the mix into the baking dish and cook the contents in the oven for 33 mins. 6. Enjoy.

Mashed Potatoes Appetizer

75

HOLIDAY

Sweet Mashed Potatoes

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 854 kcal Fat 45.9 g Carbohydrates 110.1g Protein 8g Cholesterol 143 mg Sodium 293 mg

Ingredients 6 oranges 3 C. cooked, mashed sweet potatoes 1 C. white sugar 1/4 C. orange juice 2 eggs, lightly beaten 1 tsp vanilla extract 1 C. butter, softened, divided

1 tbsp grated orange peel 1 C. brown sugar 1/2 tsp all-purpose flour 1 C. chopped pecans

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Slice off the tops of your onions then remove the insides. 3. Get a bowl, combine: grated orange, sweet potatoes, 1/2 C. butter, sugar, vanilla extract, orange juice, and eggs. 4. Mash the mix until it is smooth then fill your oranges with it. 5. Lay everything into the baking dish. 6. Get the following heating in a pot: pecan, 1/2 C. butter, flour, and brown sugar. 7. Heat and stir the mix until everything is even then top your oranges with the mix liberally. 8. Add in enough water to fill the dish halfway and cook everything in the oven for 35 mins. 9. Enjoy.

76

Holiday Sweet Mashed Potatoes

Chicken

and Rice Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 5 Calories 121 kcal Fat 0.6 g Carbohydrates < 26.4g Protein 3g Cholesterol < 1 mg Sodium < 536 mg

Ingredients 6 C. water 1 C. uncooked white rice 1 small onion, chopped 2 tbsp chicken bouillon granules 1 tbsp dried parsley

1 pinch garlic powder 2 (14.5 oz.) cans stewed tomatoes 1 (10.5 oz.) can condensed chicken rice soup

Directions 1. In a large pan, add the water, rice, onion, bouillon granules, and parsley and garlic powder and bring to a boil. 2. Reduce the heat and simmer for about 20 minutes. 3. Stir in the tomatoes and chicken and bring to a boil.

Chicken and Rice Soup

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30-MINUTE

5-Ingredient Store Bought Chicken Soup

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 281 kcal Fat 4.1 g Carbohydrates 43.2g Protein 16.5 g Cholesterol 31 mg Sodium 1477 mg

Ingredients 3 1/2 C. Swanson(R) Chicken Broth 1/2 C. uncooked long grain white rice 1 (16 oz.) can Beans

1/2 C. Pace(R) Chunky Salsa 1 C. cubed cooked chicken

Directions 1. 2. 3. 4.

80

In a large pan, add the broth on medium-high heat and bring to a boil. Add the rice and stir to combine. Reduce the heat to low and simmer, covered for about 20 minutes. Stir the beans, salsa and chicken and cook till heated completely.

30-Minute 5-Ingredient Store Bought Chicken Soup

Creamy

Chicken Soup

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 8 Calories 361 kcal Fat 12.3 g Carbohydrates 42.5g Protein 21.4 g Cholesterol 64 mg Sodium 584 mg

Ingredients 1 (4.5 oz.) package quick cooking wild rice and chicken flavor mix 2 boneless chicken breast halves, cooked and cubed 3 C. chicken broth 1 (16 oz.) package frozen pearl onions 1 C. sliced mushrooms

1 stalk celery, diced 2 tbsp chopped fresh parsley Salt and pepper to taste 1 C. half-and-half cream

Directions 1. Cook the rice mix according to packages 2. Directions 3. In a large pan, add 1 1/2 C. of the cooked rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper and bring to a boil. 4. Reduce the heat and simmer for about 20 minutes. 5. Stir in the half-and-half and cook for about 5 minutes, stirring occasionally.

Creamy Chicken Soup

81

CHICKEN SOUP

Clásico

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 1554 kcal Fat 105 g Carbohydrates 48.8g Protein 96.5 g Cholesterol 363 mg Sodium 705 mg

Ingredients 3 (3 lb.) whole chicken 4 C. diced celery 2 C. chopped onion 1 tsp salt 3 C. all-purpose flour 3 C. frozen corn

Salt to taste Ground white pepper 1 tbsp dried parsley

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

In a large pan, add the chicken, celery and enough water to cover and bring to a boil. Simmer for about 2 hours. Transfer the chicken into a bowl and keep aside to cool. Reserve 2 C. of the chicken broth into a bowl and keep aside to cool. After cooing, remove and discard the skin and bones. Chop the chicken meat and return to the pan. In a food processor, add the flour and 1 tsp of the salt. While the motor is running slowly, add the reserved chicken broth through the opening in the lid and pulse till a ball like dough is formed. 9. Transfer the dough into a bowl and keep aside for about 20 minutes. 10. Place the dough onto a lightly floured surface and roll into 1/4-inch thickness. 11. Cut the dough into thin strips and then cut each strip into pieces to form short thin noodles. 12. Again bring the broth to a boil and stir in the noodles and corn. 13. Cook for about 10 minutes. 14. Stir in the salt and pepper and remove from the heat. 15. Serve hot with a garnishing of the parsley flakes. 82

Chicken Soup Clásico

Spicier

Chicken Soup

Prep Time: 20 mins Total Time: 48 mins Servings per Recipe: 6 Calories 153 kcal Fat 3.1 g Carbohydrates 5.4g Protein 25 g Cholesterol 64 mg Sodium 1125 mg

Ingredients 4 C. chicken broth 2 C. water 1/4 C. finely chopped onion 1 small jalapeno pepper, seeded and minced 1 (1 inch) piece fresh ginger root, finely chopped

2 cloves garlic 1 lb. boneless, skinless chicken breasts 1 head bok Choy, chopped Salt to tas

Directions 1. In a large pan, add the chicken broth, water, onion, jalapeño, ginger and garlic and bring to a boil. 2. Add the chicken breasts and cook for about 15-20 minutes. 3. Transfer the chicken into a bowl and keep aside to cool for about 5 minutes. 4. With 2 forks, shred the chicken. 5. In the pan of soup, stir in the chicken, bok Choy and cook for about 3-5 minutes. 6. Stir in the salt and serve.

Spicier Chicken Soup

83

SATURDAY NIGHT

Chicken Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 427 kcal Fat 22.9 g Carbohydrates 29.4g Protein 25.2 g Cholesterol 95 mg Sodium 740 mg

Ingredients 1/4 C. onion, diced 1 tbsp bacon grease 3 C. 1-inch potato chunks 2 C. chicken broth 1 C. water 3 tbsp butter

3 tbsp flour 1 C. milk 3 oz. shredded Cheddar cheese 1 1/2 C. shredded cooked chicken

Directions 1. In a large pan, heat the bacon grease on medium-high heat and sauté the onion for about 4 minutes. 2. Stir in the potato chunks, chicken broth and water and bring to a boil. 3. Cook for about 15 minutes. 4. Meanwhile in a small pan, melt the butter on medium heat. 5. Stir in the flour and cook for about 1 minute, stirring continuously. 6. Add milk and cook for about 3 minutes, stirring continuously. 7. Stir in the cheese and cook for about 2-3 minutes, stirring continuously. 8. Add the cheese mixture and cooked chicken into the simmering soup and cook for about 4 minutes.

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Saturday Night Chicken Soup

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