Coconut Curry Beef and Vegetables

1 ½ lb sirloin steak tips, sliced thinly against grain
salt and pepper
4 t vegetable oil
1 T green curry paste
3 garlic cloves, minced
2 (14 oz) cans coconut milk
12 oz broccoli, florets chopped; stems peeled and sliced thin
1 red bell pepper, seeded and chopped
¼ c chopped Thai basil
2T fish sauce
Rice

1. Pat meat dry with paper towel and season with salt and pepper. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Cook half of meat until browned, about 1 minute per side. Transfer to plate and repeat with remaining oil and meat.
2. Add curry paste and garlic to now-empty skillet and cook until fragrant, about 30 seconds. Stir in coconut milk, broccoli, bell pepper, and any accumulated meat juices, scraping up any browned bits. Cook until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in Thai basil, fish sauce, and browned meat with accumulated juices and cook until heated through, about 1 minute. Serve over rice.

Laura from America's Test Kitchen

Prosciutto Wrapped Pork Tenderloin

2 pork tenderloins

1/2 cup fresh sage, chopped

pepper

1/3 cup olive oil

2 cloves garlic, minced

3 cups rhubarb, chopped

1/4 pound sliced prosciutto

1. Combine sage, pepper, garlic and oil. Coat the pork tenderloin with sage mixture and marinate for 2 hours.

2. Adjust an oven rack to the lower-middle position and heat the oven to 450 degrees.

3. Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Brown the tenderloins on all sides, reducing the heat if the fat begins to to smoke, about 10 minutes.

4. Spread rhubarb evenly in the bottom of a 9x13 baking dish. Wrap tenderloins in prosciutto. Transfer wrapped tenderloin to 9x13 baking dish with rhubarb. Cover tenderloins with leftover marinade and drizzle with a bit more olive oil.

5. Roast in the oven until center of pork registers 140 to 145 degrees on an instant-read thermometer, 10 to 15 minutes, turning tenderloins over halfway through cooking time.

6. Transfer tenderloins to carving board, tent with foil, and let rest about 10 minutes before slicing and serving. Serve with rhubarb.

-Laura, ingredients from savor-the-rhubarb.com, cooking method from America's Test Kitchen

Birgit Swain's Three Cheese Tortellini Pasta

Jessica Sainsbury: Grilled Raclette Cheese

Raclette Recipe: Lots and lots of Raclette cheese. :)
Also, boiled baby red potatoes, gerkin pickles, ham, bread, baby corn, etc. spices.

Brown Rice and Lentil Soup

5 c. chicken broth

1 ½ c. lentils, rinsed

1 c. brown rice

32 oz. can of chopped tomatoes

3 carrots, chopped in ¼ inch pieces

1 onion, chopped

1 celery stalk, chopped

3 garlic cloves, minced

½ tsp. basil

½ tsp. oregano

¼ tsp. thyme

1 bay leaf

½ c. fresh parsley

2 Tbsp. cider vinegar

In a heavy kettle, combine the broth, lentils, rice, tomatoes (with juice), carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock.

This is very filling, yummy, and makes quite a bit. It also freezes really well.

Lizzie Christensen

Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo

Ingredients

Sandwich:

• 2 slices (1/2-inch-thick) sourdough, multigrain or another hearty bread
• 4 slices thick-cut bacon, cooked crisp
• 4 slices Cheddar
• 1/2 Granny Smith apple, cored, sliced thin
• Roasted Red Onion Mayo, recipe follows
• Butter

Preheat a seasoned grill pan or griddle over medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayo, then top with 2 slices Cheddar, the bacon, the apple slices, then 2 more slices of Cheddar, finishing with another mayo-slathered slice of bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 3 minutes per side, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve.

Roasted Red Onion Mayo:

• 1 medium red onion, chopped
• 2 teaspoons olive oil
• Salt and pepper
• 1 cup mayonnaise

Preheat oven to 375 degrees F.

On a small rimmed baking sheet, toss the red onion, olive oil, salt and pepper together. Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined.

Yield: 1 serving

Prep Time: 20 minutes

Cook Time: 25 to 30 minutes

Ease of preparation: easy

Birgit Swain, Courtesy of Paula Deen 2007

Brown Sugar Pecan Pork

½ cup Dijon mustard
1 tsp. salt
1 tsp. pepper
2 lb. pork tenderloin
1 cup tightly packed light brown sugar
½ cup butter, melted
¼ cup all-purpose flour
1 cup chopped pecans

Stir mustard, salt, and pepper and spread over the tenderloin. Cover and chill for 30 minutes. Stir together brown sugar, butter, flour and pecans and press onto pork. Place aluminum foil over the pork and place in a preheated oven at 450 for 30 minutes. Then reduce heat to 375 for 30 minutes or until thermometer reads 160. Let stand for 5 minutes.

I usually use the leftover sauce and serve it over brown rice.

Becca, from Mary

Vegetable Beef Stew

2 lbs stew meat
1/2 c flour
3 T oil
2 medium onions chopped
2 cloves garlic
1 tsp paprika
1/4 tsp cloves
2-4 bay leaves
2 tsp worcestershire sauce
2 tsp salt
2 tsp sugar
1/2 tsp pepper
12 carrots chopped
8 potatoes chopped
2-4 onions cut into chunks

1. Shake meat and flour together in a bag.
2. Heat 2 T oil in large pot, add and brown meat in two batches. Remove meat from pot.
3. Add 1 T oil. Cook chopped onions until slightly brown, about 5 minutes. Stir in garlic, paprika, and cloves and cook until fragrant, about 30 seconds.
4. Return meat to pot. Add 4 c hot water, bay leaves, worcestershire sauce, salt, sugar, and pepper. Cover and simmer for 1 1/2 hours, stirring occasionally.
4. Remove bay leaves and garlic cloves. Add vegetables. Cook 35 to 40 minutes until vegetables are tender.
5. To thicken the stew - in a bowl mix 1/4 c water and 2 T flour, stirring until smooth. Add to stew.

-Laura, from Nancy Tuttle

Turkey Chili

Ingredients:

3 tablespoons vegetable oil, divided

1 1/2 pounds ground turkey

1 (1 ounce) package taco seasoning mix

1 teaspoon ground coriander

1 teaspoon dried oregano

1 teaspoon chili pepper flakes

1 small can tomato paste

1 (14.5 ounce) can beef broth

1 (7 ounce) can salsa

1 (14.5 ounce) can crushed tomatoes, or coarsely

chopped tomatoes packed in puree

1 medium onion, chopped

1 green bell pepper, diced

2 medium zucchini, chopped

Toppings:

1 bunch green onions, chopped

1 cup sour cream

1 cup shredded Cheddar cheese

Directions:

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa and tomatoes and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring

occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

- Misty

Romano Ranch Chicken and Rice Skillet Dinner

2 large boneless skinless chicken breasts

1 packet ranch dressing dry mix

¼ cup extra virgin olive oil (or veg oil)

1 large onion, finely diced

1 green bell pepper, diced

6 cloves fresh garlic, minced (you may want to use less if you are feeding kids)

6 cups fresh-spinach leaves, coarsely chopped

1 small can diced carrots and peas, drained (I prefer to use fresh or frozen)

2 cups steamed long grain brown rice

1 teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

¼ teaspoon garlic salt

½ cup shredded Romano cheese

Preheat oven to 350. Place chicken in small baking dish, sprinkle with half of the ranch packet. Bake covered for 30 min, 5 min uncovered, then cube the chicken. Saute veggies in heated oil, about 5-7 minutes, stir in can of carrots and peas (if you use fresh or frozen carrots and peas, saute them with the rest of the veggies). Season vegetables with salt and pepper, add chicken and steamed rice. Mix in with the remaining ranch packet and Romano cheese. Makes four servings (easily stretched by adding more rice).

-Melanie Anderson (picky-palate.com)

Boston Market Meat Loaf

Serves 5

½ cup ketchup
1 ½ Tablespoons hickory barbecue
1 Tablespoon sugar
1 ½ pounds lean ground beef
1/3 cup all-purpose flour
¾ teaspoon salt
½ teaspoon onion powder
¼ teaspoon pepper
2 cloves garlic, minced or garlic powder
¾ cup Italian bread crumbs
1 egg, beaten

1 . Preheat over to 400 degrees.
2 . In a large bowl, stir together the ketchup, BBQ sauce, and sugar; set aside ¼ cup of mixture.
3 . With your hands, mix in the remaining ingredients.
4 . Form the mixture into a loaf and place in a greased 9x5 inch loaf pan.
5 . Bake, covered, for 30 min.
6 . Uncover and slice the meat loaf while still in the pan.
7 . Drizzle the reserved tomato mixture evenly over the meat loaf.
8 . Bake, uncovered, for an additional 30 minutes, or until cooked through.

- Stephanie, from America’ s Most Wanted Recipes

Pork Cutlets Piccata

8 thin-cut boneless cutlets, 3 to 4 oz each
1/2 c all-purpose flour
5 T unsalted butter, cut into 5 pieces
2 T drained capers
2 garlic cloves, minced
1 c low-sodium chicken broth
1/2 white wine (or substitute chicken broth)
1 T zest and 3 T juice from 1 lemon
2 T finely chopped fresh parsley

1. Pat cutlets dry, season with salt and pepper. Spread flour in dish, reserving1 t. Coat cutlets in flour, shaking off excess. Melt 1 T butter in large skillet over medium-high heat. Cook 4 cutlets until golden brown, 2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with additional T butter and remaining cutlets.

2. Melt additional T butter in empty skillet. Add capers, garlic, and reserved flour and cook until fragrant, about 30 seconds. Add broth and wine and simmer until reduced to 1/2 c, 8 to 10 minutes. Off heat, whisk in remaining butter, lemon zest, lemon juice and parsley. Season with salt and pepper. Pour sauce over cutlets. Serve.

- Laura Sprague, America's Test Kitchen

California Veggie Chili

Serves 8

3 Tbs. oil
2 cups onions, chopped
1 celery rib, chopped
2 cups red bell pepper, seeded and chopped
1 garlic clove, minced
2 cups yellow squash or zucchini, scrubbed, ends trimmed, and chopped
15 oz. can chickpeas (garbanzo beans), drained
15 oz. can kidney beans
15 oz. can black beans
32 oz. can canned Mexican stewed tomatoes, with juice
2 Tbs. canned tomato sauce or ketchup
2 Tbs. fresh cilantro leaves, chopped
1 Tbs. chili powder
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. cumin
salt and pepper to taste
cayenne pepper to taste

In a large stock pot, saute onions, celery, bell pepper, and garlic for 2 minutes.
Add the squash and cook for 3 more minutes, until slightly softened.
Add the remaining ingredients and stir well.
Break up stewed tomatoes into chunks with spoon.
Reduce the heat to a low simmer, cover, and cook for 1 hour.

-Laura Sprague, from Jeannie Sprague

Coucous (Best Ever!)

3 T olive oil
5 scallions, chopped
1-2 garlic clove(s), chopped
1 t ground cumin
1/5 c vegetable stock
1 c couscous
2 tomatoes, chopped
1/4 c chopped fresh int
1-2 fresh green chili, seeded and finely chopped
2 T lemon juice
toasted pine nuts
salt and pepper to taste
romaine lettuce

1. Heat the oil in a sauce pan. Add the scallions and garlic. Stir in the cumin and cook for 1 minute over medium heat, add the veggie stock and bring to a boil.

2. Remove the pan from the heat, stir in the couscous, cover and let stand for 10 minutes until the couscous has swelled and absorbed all the liquid.

3. Stir in the tomatoes, mint, chili, and lemon juice. Add salt and pepper to taste. Eat warm or wait a while to let the flavors develop.

4. Line a bowl with lettuce leaves and put the couscous over top. Add pine nuts and eat.

- Zanny Perrino

Brat Stew

2 cans (14 1/2 oz. each) chicken broth
4 medium carrots cut into 3/4 inch chunks (I like to make them smaller)***
2 celery ribs, cut into 3/4 inch chunks (I like to make them smaller)
1 medium onion, chopped
1/2 - 1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. garlic salt
1/4 - 1/2 tsp. garlic powder
3 cups chopped cabbage ***
2 cans (15 1/2 oz. each) great northern white beans (rinsed and drained)
5 bratwurst links (cut to 1/4 - 3/4 inch slices)

*** When in a pinch I use coleslaw mix in place of these two items.

Directions:
1. In a large saucepan, combine the broth, carrots, celery, onion, and seasonings. Bring to a boil.
2. Reduce heat, add brat links and simmer for 15 min.
3. Add the cabbage (or coleslaw), cover and cook for 10 min.
4. Add the beans, heat through.

Prep: 15 min Cook: 30 min

I love this recipe because it can be made in one pot and is always great for the cool weather of Boston. Also, the leftovers are great since it give the seasons stronger flavor.

- Birgit Swain

Asian Pasta Salad

Marinade:
3/4 Cup Canola Oil
2/3 Cup Soy Vay Teriyaki Sauce
2/3 Cup Cooking White Wine Vinegar
6 Tbsp. Sugar
1/2 teaspoon Salt (extra to season chicken)
1/2 teaspoon Pepper (extra to season chicken)

Filling:
16 oz. Bowtie Pasta (Decco brand is best)
2 Cups Cooked Chicken (about three breasts)
1 1/2 Cups Baby Spinach
1/2 Cup Chopped Green Onion
6 oz. (1 bag) Craisins
3 (11 oz) Cans Mandarin Oranges
2 oz. Water Chestnuts (I use peanuts)

Directions:
Cook pasta according to package directions. Season chicken with "extra" salt and pepper and bake until cooked. Chop chicken into bite sized pieces. Combine cooked pasta, chicken, and marinade seasonings into a large bowl and refrigerate for a t least 5 hours. Add remaining filling ingredients and serve. Tastes great with breadsticks or rolls.

- Becca Bates

Thanksgiving Dinner Turkey with Gravy

You may have your differences and family secrets, but this is a reference for the traditional Thanksgiving Dinner recipes all in one spot.

Menu:
Turkey
Stuffing
Gravy
Mashed Potatoes
Yams
Corn or other vegetable (no recipe given)
Cranberry sauce
Jello (no recipe given- just follow instructions on the package)
Rolls
Pumpkin pie

Turkey
A 10-14 lb bird will feed about 12 people if your feeding more than that then you need about 1 more lb for every 2 people added. Of course the larger the bird the more left over.
If the turkey is frozen you need to plan about 5 days in the refrigerator to thaw it. To prepare the turkey to roast, check the outside for any missed feathers or other imperfections. Make sure you take the giblets and neck out of the chest cavity. (If you want you can save these to boil. You can put the broth made from boiling them in your gravy and then throw them away. Many people eat the giblets. Some even mince them and adds them to the gravy. Many people just throw them away.)
Preheat the oven to 325 degrees. Wash the turkey inside and out and place it in a large pan that can go in the oven. (If you use a foil pan, be careful to not poke any holes in it when you take the turkey out of the oven.) Put the turkey in the pan with the breast up. (If you're going to use stuffing, see the Stuffing recipe below. It will need to be stuffed before you put the turkey in the oven and add about 45 minutes to the cooking time.) Cover the turkey with a tent of foil. Bake at 325 degrees for about 3-3 1/2 hours. Remove the foil and continue to back for 1 more hour to let the turkey brown. The turkey is done when the thickest part of the drumstick feels very soft when squeezed and moves up and down and twists easily. The temperature should be 185 degrees if you have a thermometer. When done let stand for 15 minutes before removing dressing and carving.

Gravy
Make the gravy in the roasting pan where you cooked the turkey. (If this is not possible, stir a little water into the turkey drippings to loosen as much of the dark "stuck-on" turkey from the pan as possible. This will make a richer gravy. Then you can pour it into another pan.) Add enough water to the drippings to make enough gravy. (You want about 1/4 – 1/3 cup gravy per person.) In a large cup mix about 1½ - 2 cups cold water with about ½ cup flour. Mix it very well. Try to get all of the lumps out. Bring your drippings to a boil and slowly pour the flour and water mixture in while stirring. (If you have lumps in the thickening then they should go to the bottom so stop pouring before you get to them.) The gravy should thicken up quite quickly. If it is not thick enough, add a little more thickening. Salt and Pepper to taste.

-Added and modified by Kat Dahl (recipes courtesy of Colleen Dahl)

Swordfish Nantucket

Swordfish steak (1-1 1/2 in. thick)
1 cup sour cream
Salt and paprika to season
3 tablespoons fresh lemon juice
3 tablespoons butter
3 tablespoons Worcestershire sauce

Wipe fish with paper towel. Place fish on rack and broil 5 minutes. Remove from oven; turn over and spread thickly with sour cream. Sprinkle with salt and paprika. Return to 425 degree oven; bake for 20 minutes or until done through (overcooking makes fish dry). Mix and heat lemon juice, butter and Worcestershire sauce; place in sace bowl to serve with fish.

- Rebecca Nielsen (From The Fine Arts Cookbook of The Boston Museum of Fine Arts)

Lemon Chicken with Artichoke Hearts

6-8 frozen chicken breast halves
1/4 c flour
1 tbsp butter
1 tbsp olive oil
1/2 lb mushrooms
1-2 cans artichoke hearts
juice of one lemon (2 1/2 tbsp)
2 tsp parsley
1/2 c chicken broth

Rinse chicken and coat with flour. Heat butter and oil on medium - hight heat. Brown chicken in oil and butter about 5 minutes on each side. Add mushrooms, artichokes and broth. Reduce heat to medium-low. Cover and cook 20-25 minutes, stirring occasionally (I never stir it). Remove chicken and vegetables to serving platter, leaving broth. Skim fat, add lemon juice and parsley. Cook over medium heat until desired consistency. Poor over chicken and vegetables. Serve over rice.

- Laura Sprague

Tomato-Ham Casserole Country Style

2 c potatoes, sliced thin
salt
pepper
1 large onion, sliced thin
2 tsp thyme, crumbled
1 thick slice ham, trimmed (1 1/2 to 2 lb)
2 c chopped tomatoes and juice

Preheat oven to 350. Butter a 1 1/2 quart covered casserole dish. Cover the bottom of dish with potatoes and sprinkle with salt and pepper to taste. Spread onions on top and scatter with thyme. Lay ham over the onions, pour on the tomatoes, cover, and bake for about 1 hour, or until potatoes are tender. (Omit the tomatoes and substitute 2 c milk for a different variation.)

-Laura Sprague (The Fannie Farmer Cookbook)