Stuffed Acorn Squash with Sausage and Apple

Photo and recipe from: Belly Full

Ingredients:

2 acorn squash (1 1/2 lb each)

1 Tbsp unsalted softened butter, divided

salt and pepper, to taste

1/2 lb sweet Italian sausage (casings removed if purchasing links)

1 medium apple, diced  (1 1/2 cups)

1/2 small sweet onion, diced  (1/2 cup)

1 stalk celery, diced  (1/2 cup)

1/4 teaspoon dried oregano

1/4 cup shaved Parmesan, for topping

Directions:

1. Preheat oven to 400 F. Lightly coat baking sheet with nonstick cooking spray.

2. Using a heavy, sharp knife, carefully cut off small portion from each end of both squash 

(this will help stabilize them and sit flat on the baking sheet).

Then carefully, slice each acorn squash in half horizontally, 

so you you end up with 4 halves that look like flowers.

3. Rub butter inside and on the tops of each squash half. Season with salt & pepper, to taste.

4. Transfer squash to prepared baking sheet; place in oven and cook for approximately 50 mins.

It should be tender when pierced with a fork, but still holding its shape.

5. About 10 mins before squash is done baking, make your sausage and apple mixture. 

In large skillet, warm remaining 1/2 Tbsp butter over medium-high heat. 

Add in sausage, apple, onion, and celery; saute for about 5 mins until pork is no longer pink and vegetables are tender. Drain off any fat. Season with oregano and touch of salt & pepper, to taste.

6. Fill baked acorn squash with sausage and apple mixture; top with some shaved Parmesan cheese. Serve and enjoy!

Best Ever Buttercream

recipe slightly adapted from The Gunny Sack

Ingredients:

1 cup butter, softened

1 cup shortening

1 cup marshmallow cream

8 cups powdered sugar

2-3 Tbsp milk

2 tsp vanilla

Directions: 

Beat together butter and shortening until smooth.

Beat in the marshmallow cream.

Mix in the powdered sugar, one cup at a time.

Beat in the vanilla and milk until fluffy.

Pumpkin Cream Cheese Muffins

Recipe from: Everyday Annie

Ingredients for filling:

8 oz cream cheese

1 c powdered sugar

Ingredients for muffins:

3 c all-purpose flour

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

1 Tbsp. plus 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree (4.5 oz can will work)

1¼ cups vegetable oil

Ingredients for topping:

½ cup sugar

5 Tbsp. flour

1½ tsp. ground cinnamon

4 Tbsp. cold unsalted butter, cut into pieces

Directions: 

1. To prepare filling, combine cream cheese and powdered sugar in medium bowl and mix well until blended and smooth. Transfer mixture to piece of plastic wrap and shape into log about 1½-inches in diameter. Smooth plastic wrap tightly around log, and reinforce with piece of foil. Transfer to freezer and chill until at least slightly firm, at least 2 hours.

2. To make muffins, preheat oven to 350 F. Line muffin pans with paper liners. In medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. 

In bowl of electric mixer combine eggs, sugar, pumpkin and oil. Mix on med-low speed until blended. With mixer on low speed, add in dry ingredients, mixing just until incorporated.

3. To make topping, combine sugar, flour and cinnamon in small bowl; whisk to blend. 

Add in butter and cut into dry ingredients with pastry blender or two forks until mixture is coarse and crumbly. Transfer to refrigerator until ready to use.

4. To assemble muffins, fill each muffin well with small amount of batter, just enough to cover the bottom of liner (1-2 Tbsp). Slice log of cream cheese filling into 24 equal pieces. Place slice of cream cheese mixture into each muffin well. Divide remaining batter among muffin cups, placing on top of cream cheese to cover completely. Sprinkle small amount of topping mixture over each.

5. Bake for 20-25 minutes. Transfer to wire rack and let cool completely before serving.

Stuffed Bell Peppers

Photo and recipe from: Top and Exclusive Foods

Ingredients:

6 medium-large bell peppers

1 lb. Ground Beef

1 can (14.5oz) diced tomatoes

1 can (8oz) tomato sauce

2.5 cups cooked rice

1 packet Sazon seasoning

2 tsp. Adobo seasoning

1 cup shredded cheese

Directions:

1. Preheat oven to 350 degrees.

2.  Start large pot of water to boil for the peppers.

Cut a hole in the top of the peppers. Cut and rinse any remaining seeds out. Set aside.

Cook rice.

3. Brown hamburger.

Add tomatoes, sauce, and seasoning to hamburger, reduce to simmer.

4. In boiling water, boil peppers for 10 mins, drain and place them in a baking dish.

5. Once rice is finished add to hamburger by the spoonful.

6. Mix about 1/2 cup or more of cheese into the hamburger mixture, 

leaving the rest to sprinkle on top of the peppers.

7. Fill peppers with mixture and sprinkle with cheese. 

Bake for about 5 minutes or until cheese is melted.

Sausage, Potato, Green Bean Foil Packets

Recipe & photo from: Damn Delicious

Ingredients:

1 (12.8-oz) pkg smoked andouille sausage, thinly sliced

1 lb baby red potatoes, quartered

1 lb green beans, trimmed

1 onion, chopped

4 Tbsp unsalted butter, divided

4 tsp cajun seasoning, divided

Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat a gas or charcoal grill over high heat.*

2. Cut four sheets of foil, about 12-inches long. 

Divide sausage, potatoes, green beans, and onion into 4 equal portions 

and add to center of each foil in single layer.

3. Fold up all 4 sides of each foil packet. 

Add butter, cajun seasoning, salt & pepper, to taste; gently toss to combine. 

Fold sides of foil over the sausage, covering completely and sealing packets closed.

4. Place foil packets on grill and cook until just cooked through, about 12-15 minutes.*

Served immediately.

*This can also be baked for 18-20 minutes at 425 degrees F.

French Onion Beef Sliders

Recipe and Photo from: Host the Toast

Ingredients:

8 Tbsp (1 stick) butter, divided

2 large sweet onions, sliced

2 lb ground beef

2 Tbsp beef base (such as Better than Boullion), divided

1 Tbsp Worcestershire sauce, divided

Kosher salt and black pepper, to taste

24 slider buns

12–16 oz gruyere cheese, chopped

2 Tbsp sesame seeds

1 Tbsp fresh thyme

1 tsp onion powder

1 tsp garlic powder

Directions:

1. Melt 2 Tbsp butter in skillet over medium heat. 

Add in onions and reduce heat to medium low. 

Cook, stirring occasionally, until lightly caramelized, about 25-30 mins. 

If onions start to look dry or burnt, add a tablespoon of water to pan.

2. In large bowl, mix ground beef with half of beef base and half of Worcestershire sauce. 

Season with salt and pepper.

3. Add beef to skillet full of onions. 

Increase heat to medium-high and brown beef, breaking it up and mixing with onions as you go. 

Once browned, drain off excess grease.

4. Preheat oven to 350°F. Lightly grease large baking sheet. 

Separate tops from bottoms of slider buns. Fit slider bottom buns tightly on baking sheet.

Evenly distribute beef and onion mixture over bottom buns. 

Top with gruyere cheese. Cover with top buns.

5. In microwave safe bowl, melt remaining butter with remaining beef base. 

Stir in remaining Worcestershire sauce and continue to mix until well-combined. 

Using pastry brush, brush beefy butter mixture over top buns. 

Sprinkle with sesame seeds, thyme, onion powder, and garlic powder.

6. Bake sliders until cheese is fully melted and tops of rolls are lightly browned, about 20 mins.

Cuban Sliders

Recipe & photo from: 4 Sons r Us

Ingredients:

18 count pkg Hawaiian sweet rolls

1/2 lb thinly sliced ham

8 slices Swiss cheese

crisp dill pickle slices

2 tbsp dried minced onion

1 stick melted butter

2 tbsp Dijon mustard

Directions:

1. Lightly spray 9 x 13" baking dish with non-stick cooking spray.

  

2. Using serrated knife, cut rolls in half. 

Remove top, set aside, and place bottom of the rolls in baking dish. 

Layer meat, cheese, and pickles evenly out over top. 

Place the top of rolls back on.

3. In small mixing bowl, whisk together mustard and melted butter. 

Stir in onion until evenly combined.

Pour mixture evenly out over top of sliders. 

4. Cover dish tightly with aluminum foil, and bake at 325 degrees for 15 mins. 

Remove foil and continue baking for another 10 mins, or until buns are toasted & golden brown.

Let sliders rest for 2-3 minutes. Cut, serve, and enjoy!

Asian Quinoa Salad

Photo and recipe from: Two Peas and Their Pod

Ingredients for Salad:

1 cup quinoa

 2 cups water

 1/4 teaspoon salt

 1 cup chopped red cabbage

 1 cup shelled and cooked edamame

 1 red bell pepper chopped

 1/2 cup shredded carrots

 1 cup diced cucumber

Ingredients for Dressing:

1/4 cup soy sauce

 1 tablespoon sesame oil

 1 tablespoon rice wine vinegar

 2 tablespoons chopped green onion

 1/4 cup chopped cilantro

 1 tablespoon sesame seeds

 1/4 teaspoon grated ginger

 1/8 teaspoon red pepper flakes

Directions:

1. Add water, quinoa, and salt to medium saucepan and bring to boil over medium heat. 

Boil for 5 minutes. Turn heat to low and simmer for about 15 minutes, or until water is absorbed. 

Remove from heat and fluff with a fork.

2. Place quinoa in large bowl and add cabbage, edamame, red pepper, carrots, and cucumber. 

Set aside.

3. In small bowl, whisk together soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

Pour the dressing over the quinoa salad and stir to combine.

Juneberry/Blueberry Sauce

Recipe adapted from: Pinch of Yum

Ingredients:

1 1/2 c juneberries or blueberries (fresh or frozen)

1/2 c water

1/4 c sugar

1 Tbsp cornstarch, dissolved in 2 Tbsp water

1/2 tsp vanilla

Directions:

1. Pace berries in small saucepan with water, sugar and vanilla. 

Heat over med-hi until mixture comes to low boil.

2. Add dissolved cornstarch and bring to rolling boil. 

Turn down heat and simmer on low for 2-3 minutes to desired consistency. 

Add water 1 Tbsp at a time if sauce is too thick.

Old-Fashioned Strawberry Rhubarb Crisp

Photo from and recipe adapted from: A Farmgirl's Dabbles

Ingredients for filling:

1 lb rhubarb stalks, sliced 1/4″ thick (about 4 c.)

1-1/4 c sugar, divided

1/2 lb fresh strawberries, hulled and quartered

3 T cornstarch

2 tsp fresh lemon juice

1 tsp pure vanilla extract

Ingredients for topping: 

1/2 c unsalted butter, softened (not melted!)

1-1/2 c packed brown sugar

1-1/2 c. all-purpose flour

1-1/4 c rolled oats

3 T canola oil

1-1/2 tsp cinnamon

3/4 tsp kosher salt

Directions:

1. Preheat oven to 375° F.

2. For the filling:  In a medium bowl, toss rhubarb with 3/4 cup of sugar 

and let stand for 15 minutes, stirring occasionally. 

In another medium bowl, toss the strawberries with remaining 1/2 cup sugar 

and let stand for 10 minutes, stirring occasionally. 

Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice.

 3. Add cornstarch, lemon juice, and vanilla to the fruit and stir well. 

Transfer mixture to a 9″ x 13″ baking dish.

4. For the topping: Combine all the topping ingredients in a medium bowl. 

Using a pastry blender, cut the ingredients together until large crumbs form. 

Sprinkle topping evenly over the filling. 

5. Bake for 25 minutes. 

6. Reduce oven temperature to 325° F and bake another 30-35 mins.

If topping is browning quickly, tent a piece of foil very loosely over the pan. 

 Let the crisp rest for about 20 minutes before serving. 

Store on counter uncovered for up to a couple days. Topping will stay nicely crisp if left uncovered. 

Beef Ragu with Pappardelle

Photo & recipe from: Pinch of Yum

Ingredients:

1 tsp olive oil

6 garlic cloves, smashed slightly

1 1/2 lb flank steak, cut against the grain into 4 pieces

salt and pepper

1 (28 oz) can crushed tomatoes

1/4 c reduced sodium beef broth

1 carrot, chopped

2 bay leaves

2 sprigs fresh thyme

16 oz pappardelle pasta

Parmesan, ricotta, and parsley for topping

Directions:

1. In small skillet, heat the oil over medium high heat. 

Add  garlic and cook, stirring, until golden and lightly browned, about 2 minutes.

2. Season beef with 1 tsp salt and pepper to taste. 

Transfer to 5- to 6-quart slow cooker. 

Pour tomatoes and broth over beef and add garlic from step one, carrots, bay leaves, and thyme.

Cover and cook on high for 6 hours or on low for 8 to 10 hours. 

3. Discard herbs and shred beef in the pot using 2 forks.

4. Cook pasta according to package directions. 

Drain and combine in slow cooker.

5. Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!

Grace's Granola

Recipe from Grace Black

Ingredients*:

4 c oats

2 c pecans

2 c coconut

1 tsp cinnamon

1/2 tsp salt

1/3 c coconut oil

1/4 c honey

1/4 c maple syrup

1/8 c brown sugar

1-1/2 tsp vanilla

Directions:

Preheat oven to 325.

Mix dry ingredients together in large bowl.

In saucepan, combine remaining ingredients; once melted, pour over dry mixture.

Split combined mixture between two cookie sheets.

Bake for 24 mins, stirring every 8 minutes.
Allow to cool, then enjoy (preferably with mini chocolate chips).

* I usually halve this recipe, in which case, only 1 cookie sheet is needed.

Or a cake pan, if you can't stir this on a cookie sheet without spilling everywhere.

Homemade Garlic Texas Toast

Photo from and recipe adapted from: Love To Be In The Kitchen

Ingredients:

1/2 stick butter, softened

1 tsp. dried parsley

3 cloves of garlic, minced

1/2 tsp. kosher salt

1/2 tsp. ground pepper

desired amount of bread

Directions:

1. Preheat oven to 375.

In small mixing bowl, mix together butter, parsley, garlic, salt & pepper until smooth. 

(Optional: Add 1/4 cup grated Parmesan cheese.) 

Lightly spread the butter mixture on one side of all the bread.

2. Lay slices butter side up on a baking pan.  Bake 5-6 minutes or until golden brown.

(Optional: Can also throw under broiler - observe closely!)

Carrot Fries

Photo and recipe from: Tasty

Ingredients:

2 carrots

2 Tbsp olive oil

1 Tbsp fresh parsley, chopped

1 tsp paprika

1 tsp salt

1 tsp pepper

Directions:

1. Preheat oven to 425°F

2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.

3. Place on baking sheet lined with parchment paper in a single layer. 

4. Bake for 20-25 minutes, flipping halfway.

Ingredients for Greek Yogurt Chive Dip:

1 cup  plain greek yogurt

1 tablespoon  lemon juice

2 tablespoons  chives

¼ teaspoon  salt

¼ teaspoon  pepper

Directions for Greek Yogurt Chive Dip:

Prepare dip while fries are baking. 

Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.

Lunch Lady Brownies

Photo & recipe from: Life in the Lofthouse

Ingredients for Brownies:

1 c butter, melted

½ c unsweetened cocoa powder

2 c all-purpose flour

2 c granulated sugar

4 large eggs

4 tsp vanilla extract

Ingredients for Chocolate Frosting:

¼ c butter, softened

¼ c milk 

¼ c unsweetened cocoa powder

3 c powdered sugar

Directions for Brownies:

1. Preheat oven to 350° F. 

Line 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.

2. In bowl of electric stand-mixer, add melted butter and cocoa powder. 

Using paddle attachment, blend until smooth.

3. Add flour and sugar. Beat together then add eggs and vanilla. 

Mix just until combined. Don't over mix. (Batter will be thick)

4. Pour batter into prepared baking dish and spread out evenly. 

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. 

Remove brownies from oven and let stand 15 minutes before frosting. 

You want the brownies still warm when you frost them!

Directions for Frosting:

Beat together all the frosting ingredients until smooth. 

Pour and spread over warm brownies. 

Let cool completely before cutting and serving.

Easy French Bread

Photo from and recipe slightly adapted from: My Mundane and Miraculous Life

Ingredients:

1½ c warm water

1 Tbsp honey

1½ tsp salt

1 Tbsp Active Dry Yeast

4-5 c flour

Directions:

1. Combine water, honey, salt and yeast in a glass bowl. 

Let sit for 5-10 mins. until there's some bubbling and foamy.

2. Next, stir in 3 cups flour, then knead in remainder of flour. 

Dough should be pliable and not sticky.

3. Form dough into loaf shape. Cover with a towel and let sit on the counter for 20 mins. 

Set oven to 400 degrees.

4. After 20 mins, place raised dough in loaf pan, cut slits in the top of the dough.

Bake for 16-20 mins.

Variations can be made by adding different spices/add-ins.

Perfect Spinach

Photo and Recipe From: Julia's Album

Ingredients:

2 Tbsp olive oil

16 oz spinach fresh

3 garlic cloves, minced

1/4 whole lemon (freshly squeezed lemon juice)

2 Tbsp lemon zest or peel

salt and cracked pepper

Instructions:

1. Heat olive oil in skillet on medium heat. Add garlic when the oil is hot, and saute for about 1 minute to release the flavor, constantly stirring to keep from burning.

2. Add spinach, a handful at a time, and adding another handful as spinach wilts, and cook, uncovered, on medium-high heat for only 1 minute, constantly stirring, uncovered.

3. Remove from heat and cover. Let it sit for 2-3 minutes. Uncover, and mix. 

Squeeze just a touch of fresh lemon juice right out of the lemon

 (using about a quarter of small lemon), and stir to combine. 

Do not use bottled lemon juice (it's too acidic).

4. Taste spinach, and add pinch of salt, if needed and fresh cracked pepper. 

Top with lemon zest.

Asian Pork Tenderloin

Photo from and recipe barely adapted from: The Food Charlatan

Ingredients for Rub:

 1 Tbsp brown sugar

 2 tsp salt

 1 tsp powdered ginger

 1/2 tsp cinnamon

 1 tsp garlic powder

 1/2 tsp powdered cloves

 1/4 tsp black pepper

 1/2 tsp crushed red pepper

 2 lb pork tenderloin

Ingredients for Glaze:

1/2 c brown sugar

 1 Tbsp cornstarch

 1/4 c rice vinegar (or white)

 1/2 c cold water

 2 Tbsp soy sauce

 2 tsp fresh ginger, minced

 fresh cilantro, to garnish

 lime wedges, to garnish

Directions:

1. In small bowl, combine brown sugar, salt, powdered ginger, cinnamon, 

garlic, cloves, black pepper, and crushed red pepper.

Place the tenderloins in the slow cooker. 

Rub the seasonings over the pork, including the bottom.

Pour ½ cup water in the slow cooker, on the edge or in the middle 

so that you don't wash off all the spices you just rubbed on.

Cook on low for 6-8 hours, then preheat your broiler.

2. While pork is finishing up in slow cooker and broiler heats up, 

combine 1/2 c brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in small saucepan.

Set over medium heat and stir until mixture thickens, about 4 minutes.

Remove from heat and stir in minced ginger.

3. Line a baking sheet with aluminum foil and spray with nonstick spray.

Remove pork from the crock pot (discard the liquid) and place on the lined baking sheet. 

Brush a generous amount of the glaze on the pork.

Put oven rack as high as it will go, and broil pork for 1 or 2 minutes, 

until bubbly and caramelized. 

4. Serve with remaining glaze on side, and garnish with lime and cilantro. 

Kielbasa Hash

Photo from and recipe slightly adapted from: Mom on Timeout

Ingredients:

2 Tbsp extra-virgin olive oil

1 Tbsp unsalted butter

1 lb potatoes, diced into bite-sized pieces

salt and pepper to taste

14 oz kielbasa, cut into ¼" rounds

1 onion, thinly sliced

1 - 2 bell peppers, chopped

Directions:

1. Heat olive oil and butter over medium-high heat in a large skillet. 

Add potatoes and season with salt and pepper.

Cook until tender, stirring periodically (about 20 minutes). 

Remove the potatoes from the skillet with a slotted spoon.

2. Add kielbasa and cook for 2 to 3 minutes on each side, until lightly browned. 

Add onions and pepper and cook, stirring frequently, until tender.

3. Stir potatoes back in and continue cooking for another minute or two. 

Check seasonings and serve.

Mrs. Smith's Loaded Baked Potato Soup

Recipe from: Darryl Smith

Ingredients:

1 30oz bag frozen shredded hash browns

1 medium onion, chopped

8 oz cream cheese

1 can cream of chicken soup

2 c chicken broth

2 c shredded mild cheddar cheese

half lb cooked bacon

1 c broccoli florets, optional

salt, pepper, onion powder, chives, parsley - to taste

Directions:

Put all ingredients in crockpot; cook on high 4 hours.

If desired, use immersion blender to blend slightly.

Add milk or cream if needed.

Serve with sour cream, if desired.

Atkilt

Photo from and recipe slightly adapted from: Nom Nom Paleo

Ingredients:

2 Tbsp butter

2 Tbsp olive oil

1 medium onion, diced

1 small green cabbage, cored and cut into 1-inch cubes

4 medium carrots, cut into 1-inch rounds

3 tsp kosher salt, divided

1¾ lb white potatoes, cut into 1-inch cubes

2 tsp ground turmeric

1 tsp ground cumin

1 tsp freshly ground black pepper

Directions:

1. Heat butter and oil in large saucepan over med-high heat.

Add onions, cabbage, carrot, and 2 tsp salt; stir, then cover and let cook 10 mins.

2. After 10 mins, add potatoes, remaining 1 tsp salt, tumeric, cumin and pepper.

Stir, cover, decrease heat to med-low and cook additional 30 mins, 

or until all veggies are fork-tender.

Kik Alicha

Photo from and recipe slightly adapted from: The Taste Space

Ingredients:

1 or 2 large red onions, finely chopped

1 Tbsp oil

6 garlic cloves, minced

1 tsp fresh ginger, minced

2.5 cups water

1/2 tsp turmeric

3/4 tsp salt

freshly ground pepper, to taste

1/2 green chili, deseeded and minced (optional)

1 cup yellow split peas, soaked overnight and rinsed

Directions:

1. In large saucepan over med-low heat, heat oil and cook onions, stirring occasionally, until they begin to soften.

2. Add garlic and ginger and saute until fragrant, about 1 minute. 

Add water, turmeric, salt, pepper, and the optional chile. Cover and bring to a boil.

3. Add split peas, return to boil and partially cover; reduce heat and maintain simmer until the peas have softened, around 45-60 minutes. Watch to see if you need to add more water. 

Mash peas if you desire. Serve warm.

Ethiopian Sambusa

Photo from and recipe slightly adapted from: All Recipes

Ingredients:

1 lb ground beef

1 Tbsp berbere seasoning

2 Tbsp water

1 pkg spring roll wrappers

flour, as needed

water, as needed

oil, for frying

Directions:

1. Brown ground beef over medium heat. Drain grease.

Sprinkle with berbere seasoning and approx 2 Tbsp water. Stir; set aside.

2. Mix flour and water together to create a paste. 

3. Cut one spring roll wrapper in half so you have a semi-circle. 

Following package directions, soak a few seconds in warm water so wrapper is pliable.

Fold into cone shape, fill with approx 1 Tbsp meat filling, then seal. 

Coat with flour paste and set aside. Repeat until wraps or filling are used up.

4. Heat oil to approx 365 degrees in heavy pot. Fry a few sambusa at a time until golden brown.

Remove from oil to plate covered with paper towels.

Note: This recipe is a very basic Ethiopian berbere filling. 

You can be very versatile with your meat and seasonings.

Cheater Injera

Photo from and recipe slightly adapted from: Cooking Channel

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup teff flour

2 tsp baking powder

1/2 tsp fine salt

2 3/4 cups club soda or tonic water

3 Tbsp white vinegar

Nonstick spray, for greasing

Directions:

1. Whisk all-purpose flour, teff flour, baking powder and salt together in bowl. 

Pour club soda into a measuring cup and add vinegar. 

Pour the liquid into bowl and whisk vigorously until batter is smooth. 

Let sit for 10 minutes. 

2. Heat 10-inch nonstick skillet over medium heat. 

Spray the skillet with a thin coating of nonstick spray. 

Make injera the way you make a crepe: Remove skillet from heat, pour about 1/3 cup of batter 

into hot pan and quickly swirl pan so that batter covers entire surface. 

Place the pan back on heat, cover with lid and cook until edges start pulling from the pan 

and top is shiny and slightly dry, 90 seconds to 2 minutes. 

Roll injera from pan with spatula and transfer to plate - or - 

transfer to baking sheet in oven at lowest temperature to keep warm.

Serve warm or cool, depending on your preference.

Red Lentil and Sweet Potato Curry & Socca

Recipe and Photo from: Food Fitness Fresh Air

Ingredients for Curry:

2 Tbsp. olive oil

1 lg. sweet potatoes, diced

1 onion, chopped

2 Tbsp. ginger, minced

3 cloves garlic, minced

1 1/2 cups lentils

1 (28 oz.) can tomatoes

3 cups water

1 1/2 tsp cinnamon

1/4 tsp. cloves

1 tsp. coriander

2 tsp. paprika

1 tsp. smoked paprika

1 tsp. salt, plus to taste

2 cups spinach

1/2 cup cilantro, chopped

Directions for Curry:

1. Heat olive oil over medium high. Add sweet potato and onion and saute for 6 minutes. 

Stir in ginger and garlic, and saute another 1-2 minutes, until fragrant. 

Add lentils, tomatoes, water, spices and salt.

3. Cook for 35-45 minutes over medium-low heat, stirring occasionally, 

until lentils are soft and mixture begins to thicken. 

Stir in spinach, and let cook for another 3-5 minutes, until spinach is wilted.

Ingredients for Socca:1 cup garbanzo bean flour

1 cup water

 tsp. + scant 1/2 tsp. salt

1 1/2 Tbsp. olive oil

Directions for Socca: 

1. Preheat oven to 400F. Combine all ingredients in a bowl, and set aside for at least 5 minutes. 

While waiting, heat large cast iron skillet in oven for 5 minutes. Remove, and lightly coat with oil.

 Pour in socca batter and gently spread to distribute evenly.

2. Bake 10-15 minutes, or until top begins to brown, and dough is cooked through. 

Remove from pan, and cut into triangles. Repeat if making a double batch. 

Serve with lentils, and top with cilantro.

Berbere Spice

Photo and Recipe by: Marcus Samuelsson

Ingredients:

2 tsp. coriander seeds

1 tsp. fenugreek seeds

1⁄2 tsp. black peppercorns

1⁄4 tsp. whole allspice

6 white cardamom pods

4 whole cloves

1⁄2 cup dried onion flakes

5 dried chiles de árbol, stemmed, seeded, broken into small pieces

3 Tbsp. paprika

2 tsp. kosher salt

1⁄2 tsp. ground nutmeg

1⁄2 tsp. ground ginger

1⁄2 tsp. ground cinnamon

Directions:

1. In a small skillet, combine coriander seeds, fenugreek seeds, 

black peppercorns, allspice, cardamom pods, and cloves. 

Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 mins.

2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. 

Add chilies, and grind with the other spices until fine.

3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. 

Store in an airtight container for up to 6 months.

One Pan Parmesan Crusted Salmon and Broccoli

Photo and Recipe from: Cooking Classy

Ingredients:

1 ls broccoli crowns, chopped into bite size pieces

2 1/2 Tbsp olive oil

1 clove garlic, minced

Salt and freshly ground black pepper

4 (6 oz) skinless salmon fillets

1 1/2 Tbsp mayonnaise

1 1/2 tsp lemon juice (zest lemon first)

1 clove garlic, minced

1/4 cup slightly packed finely grated parmesan

1/4 cup bread crumbs

1 Tbsp chopped fresh parsley

1 1/2 tsp lemon zest

1/4 tsp dried thyme

1 1/2 Tbsp olive oil

Directions:

1. Preheat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. 

Spray foil with non-stick cooking spray.

2. Place broccoli in mound in center of baking sheet. 

Pour olive oil over broccoli along with garlic and toss to evenly coat. 

3. Season with salt and pepper to taste and spread near edges of baking sheet, 

leaving enough space in center to fit salmon fillets.

4. Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, 

leaving about 3/4-inch between fillets so they can evenly cook.

5. In mixing bowl whisk together mayonnaise, lemon juice and garlic 

and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper.

6. In mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, 

then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. 

Spread parmesan mixture evenly over tops of salmon fillets. 

7. Bake in preheated oven until salmon fillets have cooked through, about 12 - 15 minutes 

(for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed).

Bacon Ranch Chicken Bake

Photo and recipe from: The Pinning Mama

Ingredients:

3-4 chicken breasts

6-8 Tbsp ranch dressing

6-8 slices bacon

4 oz cheddar cheese or Colby Jack cheese

Directions: 

1. Preheat oven to 400F. Place your chicken breast in greased baking dish.

2. Spread 1-2 Tbsp ranch dressing on each chicken breast.

3. Slice bacon to fit chicken breast and layer on top of ranch.

4. Bake in oven on top rack for 25-35 mins or until chicken is no longer pink.

5. Top with cheese and return to oven for 3-5 mins or until cheese is melted.