Cookbook Club Recipes

Instructions

Dice the onion, jalapenos and tomatoes very small.  Include some of the jalapeno seeds if you like more heat.

Add the cilantro and salt.

Stir everything together.

Combine the veggies in a large bowl, then grate in the garlic using a microplane zester.

Squeeze in the lime juice.

Wait about 5 minutes, then stir again and taste the mixture with a tortilla chip.  Add more salt, lime juice and cilantro as needed.

Instructions

1. Preheat the oven to 350 degrees.
2. Roast the squash and cauliflower on a bakng sheet drizzled with olive oil and a pinch of salt for 30 minutes or until fork tender.
3. Rip kale off of the stem.  Put in a stand mixer with a paddle with 1 T lemon juice and 1/2 t salt.  Run the mixer on medium speed for 5 minutes or until the kale has relaxed.
4. Put "relaxed" kale into a large bowl.
5. To the kale bowl, add squash, cauliflower, apples, beans, Feta and pecans.
6. Pour on your favorite dressing.
7. Toss and enjoy!

Instructions

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute.  With the mixer on low speed, add the Parmesan, thyme, salt and pepper and combine.  With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute.  If the dough is too dry, add 1 t water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log.  Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.  

Meanwhile, preheat the oven to 350 degrees.  Cut the log into 3/8-inch thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper.  Bake for 22 minutes until very lightly browned.  Rotate the pan once during the baking.  Cool and serve at room temperature.

Instructions

Preheat the oven to 400 degrees.  Line a sheet pan with parchment paper or a baking mat.  

Make the everything seasoning: In a small bowl, mix together the poppy seeds, garlic, sesame seeds and onion.  Set aside.

Using a tablespoon, measure 12 rounded piles of the Parmesan onto the baking sheet.  Place a jalapeno slice on 6  of the piles.  Bake until the cheese has melted into flat discs and they start to turn golden, 10-12 minutes.

Instructions

Directions:

1. Preheat the oven to 350 degrees.
2. Place pecans on a sheet pan and bake for 5 minutes, until crisp.  Set aside to cool then chop very coarsely.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed, until light and fluffy.  With the mixer on low, add the eggs, one at a time, and the vanilla.
4. Sift the flour, baking powder, cinnamon, an dsalt togetyher into ao medium bowl.  With the mixer on low, slowly add the dry ingredients to the butter mixture.  Add the oats, raisins, and pecans and mix just until combined.
5. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.  Flatten slightly with a damp hand.  Bake for 12 to 15 minutes, until lightly browned.  Transfer the cookies to a baking rack and cool completely.

Instructions

The night before you want to bake the bread, make the pre-ferment: in a large bowl, stir together the beer, buttermilk, rye flour and yeast to make a thick paste.  Cover and let sit at room temperature overnight, until bubbly.

The same night, combine the cracked rye or wheat berries, flaxseeds and sunflower seeds in a medium bowl or lidded container.  Add water to cover by 2 inches.  Cover and let sit at room temperature overnight.

The next day, butter a 4x9-inch loaf pan or a 5-9-inch loaf pan and set aside.  Drain the seeds well over a large measuring cup to reserve 1/2 cup of the soaking water (if you don't have enough for 1/2 cup, fill in with additional tap water).  Put the seeds in the bowl with the pre-ferment.  Add the molasses and soaking water and stir to combine.  Add the rye flour, bread flour, salt, cocoa, and yeast and stir to make a thick, sticky batter.

Transfer the batter to the prepared loaf pan and spread in an even layer.  Cover and let sit until risen by about a third, about 2 hours (if using a 5x9 pan, cover with greased plastic to avoid sticking since the dough will come close to the top).

Preheat the oven to 450 degrees.  Brush the top of the loaf lightly with water to help the seeds stick.  Sprinkle the top with the sunflower and flaxseeds and oats, if using.  Bake for 10 minutes, then reduce the oven temperature to 350 degrees.  Bake until a tester inserted in the middle of the bread comes out clean and the internal temperature is 210 degrees.  Begin checking for doneness at 1 hour 40 minutes but be prepared to bake for up to 20 to 30 minutes more because those last few degrees can really make you wait for em.  Cover loosely with foil at the top if it appears to be getting too dark for your liking.  Toss a kitchen towel over the pan and cool on a rack for 30 minutes.  I know it's always tempting to slice into warm bread, but in this case, it's really important to let it cool completely.  Otherwise, it'll be weirdly gooey and hard to slice.

This bread is delicious the day it is made but even better the next day.  Store in a bread box or paper bag at room temperature for up to a few days or in an airtight container in the freezer for up to a few months.  Thaw at room temperature or reheat individual slices in a toaster or skillet.

For the butter: place in a small mixing bowl and using a small whisk, slowly add honey 1 T at a time, to taste.

Instructions

In a large skillet over medium-ghgh heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice.  Bring to a boil.

Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps.  Whisk the slurry into the skillet and add the meatballs.  Simmer and add the sriracha.  Cover and cook until the sauce is thickened and meatballs are heated through, 8-10 minutes.  Stir in the pineapple chunks.

Serve over steamed rice, garnished with green onions.

Instructions

Line up the tater tots in a buttered 9x13-inch baking dish.

Add the olive oil to a large skillet over medium heat.  Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8-10 minutes.  Set aside to cool slightly, then sprinkle it over the tater tots.

In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper.  Pour over the tots and sausage mixture, then top with th erest of the cheese.  Cover with foil and refrigerate overnight.

Preheat oven to 350 degrees, then bake, covered for about 25 minutes.  Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through.