Flatbread

http://thisfoodthing.com/2008/11/28/quick-flatbread/

This was tasty and very fast. I want to try it with whole wheat flour next time. I made half a recipe and it was 4 medium sized flatbread sections. I rolled it out on my silpat and then cut it into 4 sections.

update: I made this again half whole wheat/half white flour. It was still good but not as chewy. I don't think using all whole wheat would work out. I made the whole recipe and put unused dough in the fridge. The dough rolled out easily and cooked nicely the next day, and the next...for about a week. It did oxidize and turn brown, but still tasted great.

Beef Pot Pie

I sort of made this up. It turned out well. Also, I literally took only 20 minutes to prep this dish. I was in a rush! I did use a pre-made crust, which is never as good. I used the Safeway brand, but really don't recommend it because the crusts are too thin. Pillsbury crusts are too thin as well.

1/2 lb ground beef

1 carrots

1 onion

handful green beans (or add another carrot, or 1/2 cup peas if you are a pea person (I am NOT one))

2 small potatoes

1 can of beef broth

1/4 cup flour

1 T paprika

1/2 tsp salt

1/2 tsp pepper

1 9-inch crust

Brown ground beef. While browning, chop carrots, onion, green beans, and potatoes. After beef is cooked, add chopped veg and saute with meat for 5-10 minutes. (add oil if skillet is very dry). Toss in flour, paprika, salt, and pepper and mix until distributed. Then add beef broth and simmer 3 or 4 minutes until thickened. Pour into 9 inch pie dish. Top with crust and seal. Cut a few slits in the crust. Bake for 30 minutes at 350F, until crust is deep gold.

Light Apple Crisp

http://livingawholelife.blogspot.com/2009/09/fall-recipe-delicious-apple-crisp.html

This did not turn out as well as I'd hoped. It was not sweet enough, the apples were crunchy, and it was too liquidy at the bottom. I don't think I'll make this recipe again. I used agave nectar for the sweetener. I will stick with my regular recipe for next time--in the Best Desserts cookbook.

Pizza Sauce

This recipe is from David's sister Sonrisa. I am not rating it since it doesn't go by itself, but it has a lovely smell.

Pizza Sauce

8 oz can tomato sauce

1/2 tsp oregano

1/8 tsp cayenne powder

1/2 tsp garlic powder

1/2 tsp salt

1/4-1/2 tsp pepper

Combine all ingredients in sauce pan. Bring to boil. Lower heat and simmer for 10 minutes.

Yogurt Salad Dressing Base

I met a woman during the Stake R.S. Conference lunch today who was telling me about a german boyfriend she'd had who taught her how to make a good base for salad dressing.

Yogurt

garlic

toasted lemon thyme

cardamom

salt & pepper

Puree those things, and then you can add more things to smaller portions to make more specific flavors.

You could add cilantro, lemon juice, or vinegar.

Enchilada Chicken Chili

http://crockpot365.blogspot.com/2010/01/enchilada-chicken-chili.html

This was good, and I managed to fit it all into my 3 qt crock pot!

Eggplant and Garbanzo Bean Soup

http://wegottaeat.com/mrhb114/recipes/roasted-eggplant-and-garbanzo-bean-soup-love-soup

This is from the Love Soup cookbook.

This soup had a good flavor and was sort of exotic tasting. David rated it pretty high for a vegetarian soup, so he must have liked it a lot. It was time consuming to make though, and I had to cook it for an extra hour because the beans weren't fully cooked. I soaked them overnight and meant to slow cook them but forgot to plug in the crockpot! So I ended up making it on the stove according to the directions, but it did take an extra hour. It could be my garbanzo beans were really old though. I can't remember when I bought them.

Split Pea Soup

http://allrecipes.com/Recipe/Best-Ever-Split-Pea/Detail.aspx

I added ~1 tsp oregano, ~3/4 lb chopped ham, 2 bay leaves. I used 3 large carrots, 5-6 stalks celery, and 2 onions. I cooked it for about 90 minutes after veggies were sauteed. I did not puree at all. DH and I prefer chunky soups and this was very good, especially considering my history of disliking most split pea soup.

Mandelhornchen

http://confectionsofamasterbaker.blogspot.com/2008/07/almond-joy.html

Aka Almond Horseshoe cookies. This is really great. I adore all things almond.

Almond Cake

http://sexfoodandwriting.donnageorgestorey.com/2009/07/moist-seductive-almond-cake-dessert-you.html

I halved this (one egg) and put in my 3 cup bundt pan. It was the perfect size (for the pan), and very good! I should have powdered the pan in addition to greasing it though.

Cottage Cheese Bread

This is an old favorite of mine.

1/4 cup butter

1/4 cup sugar

2 eggs

1 cup small curd cottage cheese

1/2 cup raisins

2 cup flour

4 tsp baking powder

1/4 tsp baking soda

1 tsp caroway seeds

1/2 cup milk (3 oz if microwaving)

Mix all. Grease and flour an 8-in round cake pan.

Bake at 375 for 10 minutes. Then reduce heat to 350 and bake for another 40 minutes.

Cool 10 minutes in the pan, then take it out and let finish cooling on a rack.

Lentil Soup

Originally based on http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000549829

3 slices bacon

2 quarts beef broth

(Add the water/oil from any containers of tuna or sardines you may have saved. It adds some complexity to the flavor.)

2 diced carrots

1 tsp dried thyme

2 garlic cloves, crushed

2 parsley sprigs

2 bay leaves

2 tablespoons butter

3 cups chopped onion (2 onions)

1 teaspoon ground cumin

1 3/4 cups dried brown lentils (about 1 lb)

6 cups torn Swiss chard (or just torn leaves from 1 bunch of chard)

1 tablespoon fresh lemon juice

1/2 teaspoon freshly ground black pepper

Cut up bacon and drop into large pot. Saute until cooked. Add chopped onion, garlic, and carrot. (Keep bacon drippings for flavor). Saute for a couple minutes and then add broth and everything else but the last 4 ingredients. Cook on low.

30 minutes before you want to serve dinner, add lentils.

When lentils are cooked, turn off heat and add lemon juice, chard, and pepper and stir until chard is wilted. Remove bay leaves and parsley.

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I like this better than the Alton Brown recipe I've made in the past. I like the bacon and beef base.

Boilermaker Tailgate Chili

http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx

This was very good. I did not used canned chili beans, but rather used dried kidney beans that I soaked ahead of time. I used 1 jalapeno pepper instead of the 2 chili peppers and left out the sugar.

Southwest Pork and Hominy Stew

This is from the Pressure Perfect cookbook. It takes 1 hour to make, assuming a 15 minute time allowed for pressure drop.

1-2 cans white or golden hominy (I prefer two cans)

1 T olive oil

1.5 cups chopped onions

1 t whole cumin seeds

2 T tomato paste, catsup, or chili sauce (I used chili sauce)

1 cup chicken broth

1 T chili powder, plus more to taste (more was not necessary due to the chili sauce)

1/2 t salt, plus more to taste

1 large red bell pepper, seeded and finely chopped

2 lb boneless pork shoulder cut in 1-inch chunks

1 med zucchini, cut in 1/2 inch dice

2 garlic cloves, chopped

1 t dried oregano

1/2 t dried sage

1/4 cup chopped fresh cilantro

Tortilla chips and lime wedges, for serving

Drain can of hominy and rinse kernels. heat oil in 4-quart or larger pressure cooker. Add the onions and cumin seeds and cook over medium-high heat, stirring frequently, until the onions begin to soften, about 1 minute. Blend in chili sauce. Stir in broth, chili powder, salt, bell pepper, and pork. Scatter hominy on top.

Lock lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove lid, stir in the zucchini, garlic, oregano, sage, cilantro, and any extra salt or chili powder if needed. Simmer uncovered until zucchini becomes tender and the stew thickens slightly, about 5 minutes.

Serve with chips and lime wedges.

Chicken Posole

http://allrecipes.com//Recipe/easy-chicken-posole/Detail.aspx

This was so good. I love chicken posole! I altered the recipe by leaving out the water and only adding 2 quarts of chicken broth. I added a chopped green bell pepper which was a fantastic addition. Also, I put in 6 raw, skinless chicken legs at the beginning instead of shredded chicken breast. I used two cans of hominy.

Removing the skin beforehand is important so it doesn't get too greasy. This would work well with chicken thighs as well.

For next time:

I think for 2 quarts of broth, using 10 chicken legs would be better. Putting in extra garlic, two onions, two bell peppers, and a third can of hominy would be great.

Full Recipe:

2 quarts broth
10 chicken legs (skin removed)
2 onions
2 cans hominy (drained)
two bell peppers
4 T chili powder
2 t salt
1 t oregano
3 cloves garlic

saute chopped onions/garlic. Add everything except hominy and bell pepper. Simmer for 60-90 minutes. Add hominy and chopped bell pepper and cook another 15-30 minutes.

Variation:

I made half a recipe tonight. I used 1 qt broth, 1 can hominy, and halved the rest of the recipe. I put in 4 chicken legs with the skin removed. No green pepper. I had shredded green cabbage that we put into the soup as we ate it. It added a nice crunch and added some nutrition. I really liked the raw cabbage.