Country Cookbook: Delicious American Cooking with Tasty Country Recipes [2 ed.] 9798374371321

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Country Cookbook Delicious Country Cooking with Tasty Country Recipes

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Table of Contents Cranberry Quinoa Salad 9 Moroccan Style Quinoa 12 Maria’s Pepper Quinoa 13 Quinoa Medley 14 Carolina Style Quinoa Chili 15 Italian Noodles with Croutons 16 Mexican Noodle Bake 17 Buttery Feta Noodles 20 French Inspired Noodles 21 Baby Herbed Veggies Roast 23 Crunchy Roasted Veggies Pie 24 Country Root Vegetable Soup 25 Dijon Veggie Roast Stew 26 Summer Roasted Veggies Spaghetti 27

Buckwheat Buttermilk Pancakes 30 Almond Amaranth Pancakes 31 Pancakes in Scotland 32 Buttermilk Oat Pancakes 33 Wednesday’s Breakfast Pancakes 34 Perfect Autumn Soup 35 Shallots and Carrots Potato Soup 36 A Vegan’s Potato Soup 37 Beef Based Corn Potato Soup 40 Megan’s Holiday Turkey 41 Honey Pomegranate Turkey 42 3-ingredient Turkey 44 Summer Festival Turkey 45 Lemon and Basil Turkey 46 Italian Cheese Omelet 47 Bell Pepper Combo Omelet 50

Mini Spinach Omelets 52 Creamy Olive Omelet 53 Italian Mushroom Omelet 54 Dublin Stew 55 Countryside Stew 56 Rockfish Stew 57 North African Stew 60 Autumn Waffle 61 Waffle V 62 Waffle VI 63 A Waffle from Norway 64 Roquefort Roast Sandwiches 65 Montreal Brie Roast Sandwiches 66 Yogurt Steak Skillet 67 Mirin Fillets with Brown Sauce & Mushroom 70 French Style Gratin with Mashed Potatoes 71

Italian Style Mashed Potatoes 72 5 Ingredient Mashed Potatoes 73 Tangy Mashed Potatoes 74 Late September’s Best Chicken Soup 75 Full-Ingredient Chicken Soup 78 Thursday Night Dinner Chicken Soup 79 Manhattan Island Chicken Soup 81 British Cottage Pie 82 Beef Wellington 83 Yorkshire Pudding 84 English Peas 85 Easy Irish Style Corned Beef 88 Easy Bangers and Mash 89 British Breakfast Muffin Bread 90 English Turkey Pot Pie 91 London Roast 92

English Fish Savory Pie of Salmon and Haddock 93 British Mushroom and Beef Skirt Steak 94 Proper Carrot Pudding 95

Cranberry

Quinoa Salad

Prep Time: 10 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 176 kcal Fat 3.9 g Carbohydrates 31.6g Protein 5.4 g Cholesterol 0 mg Sodium 13 mg

Ingredients 1 1/2 C. water 1 C. uncooked quinoa, rinsed 1/4 C. red bell pepper, chopped 1/4 C. yellow bell pepper, chopped 1 small red onion, finely chopped 1 1/2 tsps curry powder 1/4 C. chopped fresh cilantro

1 lime, juiced 1/4 C. toasted sliced almonds 1/2 C. minced carrots 1/2 C. dried cranberries salt and ground black pepper to taste

Directions 1. 2. 3. 4.

Boil your water before adding your quinoa and getting it to a boil again. Place a lid on the pot, lower the heat, and let the quinoa cook for 17 mins. Add everything to a bowl and place it in the fridge covered until all heat has been lost. Now add the following to the quinoa: cranberries, bell peppers, almonds, onions, lime juice, curry powder, and cilantro. 5. Add your preferred amount of pepper and salt and serve. 6. Enjoy.

Cranberry Quinoa Salad

9

MOROCCAN STYLE

Quinoa

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 440 kcal Fat 15.6 g Carbohydrates 64.8g Protein 14.8 g Cholesterol 1 mg Sodium 851 mg

Ingredients 1 tbsp olive oil 1 small onion, chopped 1 clove garlic, minced 3/4 C. quinoa 1 1/2 tsps curry powder 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp cumin 1/4 tsp cinnamon

1 1/2 C. chicken stock 1 (14 oz.) can garbanzo beans, drained and rinsed 1/2 C. toasted pine nuts 1/2 C. raisins, soaked in hot water and drained (optional)

Directions 1. 2. 3. 4.

Stir fry your garlic and onions in olive oil for 7 mins. Now add in your quinoa and season it with: cinnamon, curry, cumin, pepper, and salt. Stir the seasoning in and cook everything for 1 min before pouring in your broth. Get everything boiling and then place a lid on the pot, set the heat to low, and let the contents gently boil for 22 mins. 5. Now add in: raisins, beans, and pine nuts. 6. Enjoy hot or chilled.

12

Moroccan Style Quinoa

Maria’s

Pepper Quinoa

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 280 kcal Fat 13.1 g Carbohydrates 34.4g Protein 7.3 g Cholesterol 0 mg Sodium 14 mg

Ingredients 1 C. quinoa 3 C. water 1 pinch salt 3 tbsps olive oil 3 cloves garlic, minced 1 red bell pepper, chopped 1/2 C. corn kernels

1/2 tsp cumin 1 tsp dried oregano salt and pepper to taste 2 green onions, chopped

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

Boil your quinoa in water and salt. Place a lid on the pot, lower the heat, and let the contents lightly boil for 22 mins. Strain the quinoa and place it all in a bowl. Simultaneously as the quinoa cooks, stir fry your garlic and onions for 3 mins then add in: corn and red pepper. Cook this for 6 more mins. Add the following: pepper, cumin, salt, and oregano. Continue stir frying for 2 more mins then shut the heat. Now add in your quinoa once it has finished cooking and reheat for 2 mins before serving. Enjoy.

Maria’s Pepper Quinoa

13

QUINOA

Medley

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 147 kcal Fat 4.8 g Carbohydrates 21.4g Protein 5.9 g Cholesterol 0 mg Sodium 74 mg

Ingredients 1/4 C. pine nuts 1 C. quinoa 2 C. water sea salt to taste 1/4 C. fresh lemon juice 2 stalks celery, chopped

1/4 red onion, chopped 1/4 tsp cayenne pepper 1/2 tsp ground cumin 1 bunch fresh parsley, chopped

Directions 1. Toast your pine nuts for 6 mins, make sure you stir vigorously. Then place them to the side. 2. Boil your quinoa in water and salt for 12 mins uncovered. At this point the water should have been absorbed if not cook the quinoa for more time. 3. Place the quinoa in a bowl and add: parsley, pine nuts, cumin, lemon juice, cayenne, celery, and onions. 4. Enjoy with some pepper and salt.

14

Quinoa Medley

Carolina Style

Quinoa Chili

Prep Time: 30 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 412 kcal Fat 11.5 g Carbohydrates 52.8g Protein 27.5 g Cholesterol 45 mg Sodium 705 mg

Ingredients 1 C. uncooked quinoa, rinsed 2 C. water 1 lb extra lean ground beef 1 tbsp olive oil 1 onion, chopped 4 cloves garlic, minced 1 jalapeno pepper, seeded and minced 1 tbsp chili powder 1 tbsp ground cumin 1 (28 oz.) can crushed tomatoes 2 (19 oz.) cans black beans, rinsed and drained

1 green bell pepper, chopped 1 red bell pepper, chopped 1 zucchini, chopped (optional) 1 tsp dried oregano leaves 1 tsp dried parsley salt and ground black pepper to taste 1 C. frozen corn kernels, thawed 1/4 C. chopped fresh cilantro

Directions 1. Boil your quinoa in water. Place a lid on the pot, lower the heat, and let it gently boil for 17 mins. 2. Stir fry your beef and then remove any excess oils before adding in: jalapenos, garlic, and onions and cooking for 7 more mins. 3. Add the chili powder and cumin and cook for 2 more mins. 4. Now add: parsley, salt, tomatoes, black pepper, oregano, beans, zucchini, and bell peppers. 5. Cook for 22 mins until the peppers are soft. 6. Now add the quinoa, corn, and beef. 7. Cook for 7 more mins before adding in the cilantro. 8. Enjoy.

Carolina Style Quinoa Chili

15

ITALIAN

Noodles with Croutons

Prep Time: 5 mins Total Time: 17 mins Servings per Recipe: 4 Calories 565.3 Fat 27.2g Cholesterol 132.8mg Sodium 145.0mg Carbohydrates 67.3g Protein 13.3g

Ingredients 12 oz. egg noodles 1/2 C. unsalted butter 2 slices white bread ( day old is good), torn

1 pinch salt 1/4 tsp pepper

Directions 1. In large pan of boiling water, prepare the egg noodles according to the package's directions. 2. Meanwhile for croutons in a small frying pan, melt the butter on medium heat and cook the bread pieces till lightly crispy. 3. Stir in the salt and black pepper and remove everything from the heat. 4. In serving bowl, mix together the noodles and croutons and serve.

16

Italian Noodles with Croutons

Mexican

Noodle Bake

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 708.1 Fat 37.2g Cholesterol 188.0mg Sodium 797.9mg Carbohydrates 47.6g Protein 44.5g

Ingredients 1 (8 oz.) packages wide egg noodles 1 lb lean ground beef 6 green onions, sliced 2 large garlic cloves, minced 3/4 tsp salt, divided 1 (26 oz.) jars tomato and basil pasta sauce

1/8 tsp pepper 1 (8 oz.) packages ricotta cheese 1 C. sour cream 1/2 C. shredded parmesan cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a large baking dish. 2. Heat a large skillet on medium-high heat and cook the beef with green onions, garlic and 1/2 tsp of the salt till the beef is browned completely. 3. Drain the excess grease from the skillet. 4. Stir in the pasta sauce and black pepper and reduce the heat. 5. Simmer, covered for about 20 minutes. 6. Meanwhile cook the noodles according to the package's directions. 7. Drain well and transfer into a large bowl with 1 C. of the sour cream, ricotta and remaining salt, then mix well. 8. Place half of the noodle mixture in the bottom of the prepared baking dish, followed by half of the beef mixture. 9. Repeat the layers and cook everything in the oven for about 25 minutes. 10. Sprinkle with Parmesan and cook everything in the oven for about 5 minutes more.

Mexican Noodle Bake

17

BUTTERY

Feta Noodles

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 506.8 Fat 25.1g Cholesterol 131.2mg Sodium 460.2mg Carbohydrates 55.4g Protein 15.1g

Ingredients 1 lb dried egg noodles 1/2 C. butter 6 oz. greek feta, crumbled

Directions 1. Prepare the egg noodles according to the package's directions (boil for 5 mins). 2. In a small pan, melt the butter on low heat for about 6 minutes and then remove everything from the heat. 3. On a large platter, place about 1/3 of the noodles and top them with 1/3 of the feta cheese 4. Repeat the layers twice and top everything with the butter, salt and black pepper and toss to coat.

20

Buttery Feta Noodles

French Inspired Noodles

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 9 Calories 613.0 Fat 31.2g Cholesterol 143.3mg Sodium 985.3mg Carbohydrates 36.2g Protein 38.9g

Ingredients 1/3 C. all-purpose flour 2 tsp salt, divided 3/4 tsp black pepper, divided 2 1/4 lb. beef stew meat 3 bacon, slices chopped and divided 1 C. onion, chopped 1 C. carrot, sliced 4 garlic cloves, minced 1 1/2 C. dry red wine 1 (14 oz.) cans beef broth 8 C. mushrooms, halved

2 tbsp tomato paste 2 tsp thyme 2 bay leaves 1 (16 oz.) packages frozen pearl onions 7 C. egg noodles, cooked 3 tbsp parsley

Directions 1. In a zip-top plastic bag, add the beef, flour, 1 tsp of the salt and 1/4 tsp of the black pepper and seal the bag, then shake to coat completely. 2. Heat a large Dutch oven on medium-high heat cook half of the bacon till browned completely. 3. Transfer the bacon onto a paper towel lined plate to drain. 4. In the same skillet, add the beef and cook for about 5 minutes. 5. Transfer the beef onto a plate and cover everything with some foil to keep warm. 6. Repeat with the remaining bacon and beef. 7. In the same pan, add the carrot, onion and garlic and sauté for about 5 minutes. 8. Stir in the broth and wine and with the spoon scrape the pan to loosen any browned bits. 9. Add the beef, bacon, salt, black pepper and remaining ingredients except the noodles and parsley and bring to a boil. French Inspired Noodles

21

10. Reduce the heat and simmer, covered for about 45 minutes. 11. Uncover and simmer for about 1 hour. 12. Remove everything from the heat and discard the bay leaves. 13. Place the beef mixture over the noodles and serve with a topping of the parsley.

22

Baby

Herbed Veggies Roast

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 7 Calories 171 kcal Fat 8g Carbohydrates 23.4g Protein 2.9 g Cholesterol 0 mg Sodium 16 mg

Ingredients 1 1/2 lb new potatoes, quartered 1/2 C. baby carrots 1 small onion, cut into wedges 1/4 C. olive oil 3 tbsp lemon juice 3 cloves garlic, minced 1 tbsp chopped fresh rosemary

1 tbsp dried oregano salt and pepper to taste 1/2 small eggplant, quartered and cut into 1/2-inch st 1 red bell pepper, cut into 1/2-inch wide strips

Directions 1. Before you do anything set the oven to 450 F. 2. Place the onion with carrot and potato in a casserole dish. Get a mixing bowl: Add the olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper. Mix them well. 3. Drizzle the mix all over the veggies and toss them. Cook them in the oven for 22 min. Add the bell pepper with eggplant and stir them. 4. Roast the veggies again for 17 min. Serve your roast hot. 5. Enjoy.

Baby Herbed Veggies Roast

23

CRUNCHY

Roasted Veggies Pie

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 619 kcal Fat 42.9 g Carbohydrates 41.1g Protein 17.1 g Cholesterol 67 mg Sodium 1156 mg

Ingredients 1 onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 green chile pepper, chopped 1 clove garlic, chopped freshly ground black pepper to taste 1 tbsp extra virgin olive oil

1 (14.5 oz) can diced tomatoes, drained 1 (4 oz) package feta cheese, crumbled 1/2 (17.5 oz) package frozen puff pastry (1 sheet), thawed

Directions 1. Before you do anything set the oven to 450 F. Grease a cake or pie pan. 2. Toss the peppers with garlic, onion, a drizzle of olive oil, a pinch of salt and pepper in the pie pan. Stir them and cook them in the oven for 12 min. 3. Lay the tomato over the layer of veggies and lay on it the cheese followed by the puff pastry. Place the pie in the oven and cook it for 22 min. 4. Flip the pie and serve it hot right away. 5. Enjoy.

24

Crunchy Roasted Veggies Pie

Country

Root Vegetable Soup

Prep Time: 30 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 252 kcal Fat 6g Carbohydrates 48.6g Protein 5.5 g Cholesterol < 1 mg Sodium 1000 mg

Ingredients 2 sprigs fresh rosemary, chopped 1 pinch kosher salt 2 tbsp extra virgin olive oil cooking spray 1 small butternut squash - peeled, seeded, and cut into large chunks 3 rutabagas, peeled and cubed 4 parsnips, peeled and thickly sliced 4 new potatoes, peeled and halved

10 C. chicken stock salt to taste freshly ground black pepper to taste 2 tsps aged balsamic vinegar 2 tsps white truffle oil (optional)

Directions 1. Get a mortar: Place in it the kosher salt with rosemary. Grind them slightly. Add the oil and grind them again. Place the mix aside for 1 h. 2. Before you do anything set the oven to 425 F. Grease a roasting dish. 3. Get a large bowl: Toss in it the squash, rutabagas, parsnips, potatoes. Strain the olive oil and garlic mixture then add the liquid to the veggies and stir them. 4. Lay veggies on roasting dish and cook them in the oven for 32 min. 5. Place a pot over low heat. Add the stock and cook it until it starts simmering. Stir in the roasted veggies and cook them for 12 min. 6. Get a food processor: Allow the soup to cool down slightly then blend it in batches until it becomes smooth. Adjust the seasoning of the soup and top it with a drizzle of balsamic vinegar. 7. Enjoy.

Country Root Vegetable Soup

25

DIJON

Veggie Roast Stew

Prep Time: 20 mins Total Time: 3 hrs 10 mins Servings per Recipe: 6 Calories 568 kcal Fat 29 g Carbohydrates 38.7g Protein 33.8 g Cholesterol 98 mg Sodium 300 mg

Ingredients 2 tbsp olive oil 1 (3 lb) beef pot roast 1 onion, chopped 5 cloves garlic, minced 1 lb carrots, cut into chunks 1 (8 oz) package sliced fresh mushrooms 1 1/2 lb potatoes, peeled and cut into chunks 2 tbsp all-purpose flour

2 C. beef stock 1 (12 fluid oz) can or bottle dark beer 1 bay leaf 3 tbsp chopped fresh thyme 1 tsp brown sugar 2 tbsp whole-grain Dijon mustard 1 tbsp tomato paste salt and ground black pepper to taste

Directions 1. Before you do anything set the oven to 350 F. Grease a roasting dish. 2. Place a dutch oven over medium heat. Add the oil and heat it. Cook in it the roast for 5 min on each side. Drain it and place it aside. 3. Add the garlic with onion to the pot and cook them for 6 min. Stir in the mushroom with potato and carrot. Cook them for 4 min. 4. Add the flour and cook them for 1 min while stirring all the time. Stir in the beer and stock to the pot. Cook them until they start boiling. 5. Stir in the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the roast on top and put on the lid. Transfer the pot to the oven and cook it for 2 h 32 min. 6. Serve your stew warm. 7. Enjoy.

26

Dijon Veggie Roast Stew

Summer

Roasted Veggies Spaghetti

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 230 kcal Fat 3.4 g Carbohydrates 49.5g Protein 5g Cholesterol 6 mg Sodium 148 mg

Ingredients cooking spray 1 large spaghetti squash, halved and seeded 1 acorn squash, halved and seeded 1 large sweet potato 3 C. baby carrots 1 onion, diced 1/4 C. honey 1 tsp ground cinnamon

1 pinch salt 1 pinch ground black pepper 1/3 C. shredded Cheddar cheese

Directions 1. Before you do anything set the oven to 400 F. Grease a baking pan. 2. Slice the squash in half and place it on the baking with the cut up side facing down. Place next to it the sweet potato. Cook them for 47 min. 3. Lower the oven heat to 350 F. Grease a baking casserole. 4. Scrap the spaghetti with a fork and lay it on in the greased casserole. 5. Get a large bowl: Chop the sweet potato into 1 inch pieces and place them in it with the remaining chunks from the spaghetti squash, carrot, onion, honey, cinnamon, a pinch of salt and pepper. 6. Toss the mix and lay them over the spaghetti casserole and top them with the shredded cheese. Cook the spaghetti casserole in the oven for 47 min. 7. Serve your spaghetti casserole warm. 8. Enjoy.

Summer Roasted Veggies Spaghetti

27

BUCKWHEAT

Buttermilk Pancakes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 196 kcal Fat 5.8 g Carbohydrates 25.7g Protein 9.1 g Cholesterol 57 mg Sodium 444 mg

Ingredients 1 C. buckwheat flour 1 1/2 tsp white sugar 1 tsp baking powder 1/4 tsp salt 1/4 tsp baking soda 1 1/4 C. buttermilk 1 large egg, beaten

1/4 tsp vanilla extract 1 tbsp unsalted butter

Directions 1. In a bowl, mix together the buckwheat flour, sugar, baking powder, salt and baking soda. 2. In another bowl, add the buttermilk, egg and vanilla extract and beat till well combined. 3. Add the flour mixture into the buttermilk mixture and beat till the mixture becomes thick and smooth. 4. Keep the mixture aside for about 5 minutes. 5. In a griddle, melt the butter on medium heat. 6. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 7. Flip and cook for about 2-3 minutes.

30

Buckwheat Buttermilk Pancakes

Almond

Amaranth Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 273 kcal Fat 3.9 g Carbohydrates 50.9g Protein 8.6 g Cholesterol 46 mg Sodium 185 mg

Ingredients 1/2 C. rice flour 1/2 C. sorghum flour 1/2 C. amaranth 1 tsp baking powder 1 tsp ground cinnamon

1 C. almond milk 1/2 C. unsweetened applesauce 1 egg cooking spray

Directions 1. In a bowl, mix together the rice flour, sorghum flour, amaranth, baking powder and cinnamon. 2. Add the almond milk, applesauce and egg into flour mixture and mix till just combined. 3. Grease a griddle with cooking spray and heat on medium heat. 4. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 5. Flip and cook for about 2-3 minutes. 6. Repeat with the remaining mixture.

Almond Amaranth Pancakes

31

PANCAKES

in Scotland

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 219 kcal Fat 7.4 g Carbohydrates 30.7g Protein 7.2 g Cholesterol 63 mg Sodium 515 mg

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

3 eggs 1/3 C. butter, melted

Directions 1. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. 2. In another bowl, add the buttermilk, milk, eggs and melted butter and beat till well combined. 3. Keep the both mixtures separate just before cooking. 4. Heat a lightly greased griddle on medium-high heat. 5. Add the eggs mixture into the flour mixture and mix till just combined. 6. Add about 1/2 C. of the mixture into the griddle and cook till browned from both sides. 7. Repeat with the remaining mixture. 8. Serve hot.

32

Pancakes in Scotland

Buttermilk

Prep Time: 10 mins

Oat Pancakes

Total Time: 20 mins Servings per Recipe: 4 Calories 207 kcal Fat 9.3 g Carbohydrates 24.6g Protein 6g Cholesterol 48 mg Sodium 605 mg

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

1 tsp vanilla extract 2 tbsp vegetable oil 1 egg

Directions 1. In a food processor, add the flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg and pulse till smooth. 2. Heat a lightly greased griddle on medium-high heat. 3. Add about 1/4 C. of the mixture into the griddle and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot.

Buttermilk Oat Pancakes

33

WEDNESDAY’S

Breakfast Pancakes

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 548 kcal Fat 29.5 g Carbohydrates 57.2g Protein 17 g Cholesterol 163 mg Sodium 1079 mg

Ingredients 1 C. whole wheat flour 2/3 C. all-purpose flour 1/3 C. wheat germ 1 1/2 tsp baking powder 1/2 tsp baking soda 2 tbsp brown sugar 1 tsp salt

5 1/3 tbsp cold unsalted butter 2 1/2 C. buttermilk 2 eggs, beaten 3 tbsp unsalted butter

Directions 1. In a food processor, add the whole wheat flour, white flour, wheat germ, baking powder, baking soda, brown sugar and salt. 2. With a knife, cut the cold butter into small pieces into the flour-mixture and mix till a sand-like mixture forms. 3. Make a well in the center of the flour mixture. 4. Add the buttermilk and eggs into the well and stir till well combined. 5. Grease a frying pan with 1 tbsp of the butter and heat on medium heat. 6. Add the desired amount of the mixture into the pan to form a 4-inch pancakes and cook till the bubbles form on the surface. 7. Flip and cook for about 2 minutes. 8. Repeat with the remaining mixture.

34

Wednesday’s Breakfast Pancakes

Perfect

Autumn Soup

Prep Time: 35 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 286 kcal Fat 6.3 g Carbohydrates 53.7g Protein 4.9 g Cholesterol 18 mg Sodium 765 mg

Ingredients 2 tbsp butter 1 onion, diced 1/2 tsp ground cardamom 1/4 tsp ground turmeric 1/4 tsp ground ginger 1/4 tsp red pepper flakes 1/4 tsp ground cinnamon

1 pinch cayenne pepper 1 (14 oz.) can chicken broth 2 C. water 2 large sweet potatoes, peeled and diced 3 carrots, peeled and chopped Salt and pepper to taste

Directions 1. In a large pan, melt the butter on medium-high heat and sauté the onion for about 5-7 minutes. 2. Stir in the cardamom, turmeric, ginger, pepper flakes, cinnamon and cayenne and sauté for about 1 minute. 3. Add the chicken broth, water, sweet potatoes and carrots and bring to a boil on high heat. 4. Reduce the heat to medium-low and simmer, covered for about 25-30 minutes. 5. Remove from the heat and keep aside to cool slightly. 6. In a blender, add the soup in batches and pulse till smooth.

Perfect Autumn Soup

35

SHALLOTS

and Carrots Potato Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 5 Calories 131 kcal Fat 2.1 g Carbohydrates 23.1g Protein 5.7 g Cholesterol 0 mg Sodium 539 mg

Ingredients 2 tsp canola oil 1/2 C. chopped shallots 3 C. 1/2-inch cubes peeled sweet potato 1 1/2 C. 1/4-inch slices peeled carrot 1 tbsp grated fresh ginger root 2 tsp curry powder

3 C. fat free, low-sodium chicken broth 1/2 tsp salt

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the shallots for about 3 minutes. 2. Stir in the sweet potato, carrot, ginger and curry powder and cook for about 3-4 minutes. 3. Add the chicken broth and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 25-30 minutes. 5. Season the soup with the salt. 6. Remove from the heat and keep aside to cool slightly. 7. In a blender, add the soup in batches and pulse till smooth.

36

Shallots and Carrots Potato Soup

A Vegan’s

Potato Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 161 kcal Fat 3.1 g Carbohydrates 31.3g Protein 3.8 g Cholesterol 1 mg Sodium 1196 mg

Ingredients 4 large carrots, thinly sliced 2 large potatoes, thinly sliced 1 large onion, thinly sliced 1/4 medium head green cabbage, thinly sliced 2 cloves garlic, smashed 6 C. chicken stock

1 tbsp olive oil 1/4 tsp dried thyme 1/4 tsp dried basil 1 tsp dried parsley 1 tsp salt ground black pepper to taste

Directions 1. In a large soup pan, mix together the carrots, potatoes, onion, cabbage, garlic, chicken broth, olive oil, thyme, basil, parsley, salt and pepper on medium-high heat and bring to a boil. 2. Cook for about 20 minutes. 3. Remove from the heat and keep aside to cool slightly. 4. In a blender, add the soup in batches and pulse till smooth.

A Vegan’s Potato Soup

37

BEEF BASED

Corn Potato Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 156 kcal Fat 3.7 g Carbohydrates 29g Protein 4.1 g Cholesterol 8 mg Sodium 848 mg

Ingredients 4 potatoes, peeled and quartered 1 (14 oz.) can whole kernel corn 1/2 C. chopped onion 2 tbsp butter 1 tbsp beef base 1 tsp salt 1/4 tsp red pepper flakes

1/8 tsp ground black pepper water, as needed

Directions 1. In a large pan, mix together the potatoes, corn, onion, butter, beef base, salt, red pepper flakes, black pepper and enough water over the mixture to cover by 2 inches and bring to a boil. 2. Reduce the heat to medium-low and simmer for about 20 minutes. 3. Remove from the heat and keep aside to cool slightly. 4. In a blender, add the soup in batches and pulse till smooth.

40

Beef Based Corn Potato Soup

Megan’s

Holiday Turkey

Prep Time: 15 mins Total Time: 2 hrs 10 mins Servings per Recipe: 10 Calories 777 kcal Fat 42.7 g Carbohydrates 0.3g Protein < 92 g Cholesterol 268 mg Sodium 920 mg

Ingredients 1 (10 lb.) whole turkey 1/2 C. olive oil 1 tbsp salt 1 tbsp chopped fresh sage 1 tbsp fresh thyme leaves

1 tbsp finely chopped fresh rosemary 1 tsp crushed black pepper

Directions 1. Set your oven to 350 degrees F before doing anything else and arrange a rack onto a large baking sheet. 2. Place the turkey onto a cutting board, breast-side down. 3. With a pair of sharp heavy-duty kitchen shears, cut along both sides of the backbone. 4. Reserve the backbone for making the turkey stock for the gravy. 5. Press down onto both sides of turkey firmly to flatten. 6. Tuck the wing tips under the turkey and place on the roasting rack in the baking sheet. 7. With the paper towels, pat dry the skin. 8. Coat the whole turkey with the olive oil evenly and season with the salt, sage, thyme, rosemary and black pepper. 9. Cook in the oven for about 1 1/2 hours, rotating the baking sheet after every 30 minutes. 10. Now, set your oven to 400 degrees F and cook for about 15 minutes more. 11. Remove from the oven and cover with a piece of the foil loosely for about 10-15 minutes before carving.

Megan’s Holiday Turkey

41

HONEY

Pomegranate Turkey

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 8 Calories 1338 kcal Fat 77.3 g Carbohydrates 37.1g Protein 116.2 g Cholesterol 399 mg Sodium 1096 mg

Ingredients Glaze: 3/4 C. honey 1/2 C. white wine 1/2 C. unsalted butter 1/2 C. cranberry juice 1/2 C. pomegranate juice Turkey: 1 (10 lb.) whole turkey, neck and giblets removed 1/2 C. unsalted butter, melted 1/2 C. extra virgin olive oil 1 tbsp dried crushed rosemary leaves

1 tsp kosher salt 1 tsp dried thyme leaves 1/4 tsp black pepper 2 C. fresh whole cranberries 1 diced sweet onion 4 C. turkey stock 8 sprigs chopped fresh rosemary 3 bay leaves Reynolds Wrap(R) Aluminum Foil

Directions 1. In a medium pan, add the honey, white wine, butter, cranberry juice and pomegranate juice on medium-high heat and bring to a boil. 2. Reduce the heat to low and simmer for about 10 minutes. 3. Remove from the heat and keep aside to cool completely. 4. Set your oven to 450 degrees F. 5. Rinse the turkey under the running cold water and with the paper towels, pat dry. 6. In a bowl, add the melted butter, olive oil, rosemary, salt, thyme and black pepper and beat till smooth. 7. Rub the outside, inside and underneath the breast skin of the turkey with the butter mixture evenly. 8. In the bottom of a roasting pan, place the cranberries and onion evenly. 9. Place the turkey in the roasting pan, breast side up. 42

Honey Pomegranate Turkey

10. With the cooking twine, tie the turkey's legs together. 11. In a bowl, add the turkey stock and 2/3 C. of the glaze and beat till well combined. 12. Place the glaze mixture in the bottom of the roasting pan around the turkey. 13. Arrange 4 sprigs of rosemary and bay leaves around the turkey in the stock. 14. With a piece of the foil, cover the roasting pan, leaving 1-inch between the foil and the skin. 15. Leave a small opening in the center to allow for the basting during the cooking. 16. Cook in the oven for about 30 minutes. 17. Now, set your oven to 350 degrees F and cook for about 2 /2- 3 1/4 hours, basting after every 20 minutes with the pan drippings and once with the honey glaze after every 1 hour. 18. Rotate the roasting pan after every 1 hour. 19. Remove from the oven and keep in the platter for about 30 minutes before carving and serving. 20. Serve with a garnishing of the remaining 4 fresh rosemary sprigs.

43

3-INGREDIENT

Turkey

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 12 Calories 567 kcal Fat 26.5 g Carbohydrates 0g Protein 76.6 g Cholesterol 224 mg Sodium 218 mg

Ingredients 1 (10 lb.) whole turkey, neck and giblets optional salt and ground black pepper to taste

1/3 C. water

Directions 1. 2. 3. 4.

Set your oven to 275 degrees F before doing anything else. Season the turkey with the salt and pepper evenly. In a roasting pan, arrange the turkey, breast-side down. Place the neck and giblets around the turkey and add the water in the bottom of the roasting pan. 5. Cook in the oven for about 6 hours.

44

3-ingredient Turkey

Summer

Festival Turkey

Prep Time: 20 mins Total Time: 4 hrs 10 mins Servings per Recipe: 14 Calories 691 kcal Fat 32.8 g Carbohydrates 0.6g Protein < 91.9 g Cholesterol 268 mg Sodium 389 mg

Ingredients 2 tsp Garlic Powder 2 tsp Paprika 1 tsp Thyme Leaves 1 tsp Black Pepper, Ground 1 tsp salt

1 tbsp oil 1 (14 lb.) whole turkey, fresh

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange an oven rack in the lowest position. 2. Arrange a rack in a large roasting pan. 3. In a small bowl, mix together the garlic powder, paprika, thyme, pepper and salt. 4. Arrange the turkey onto the rack in the roasting pan, breast-side up. 5. Coat the turkey with the oil and sprinkle with the seasoning mixture evenly. 6. With a piece of the foil, cover the turkey loosely. 7. Cook in the oven for about 2 hours. 8. Remove the foil and cook in the oven for about 1 hour, basting with the pan juices occasionally. 9. Remove the turkey from the oven and keep in a platter for about 20 minutes before the carving. 10. Serve the turkey with the pan juices.

Summer Festival Turkey

45

LEMON

and Basil Turkey

Prep Time: 15 mins Total Time: 3 hrs 25 mins Servings per Recipe: 12 Calories 697 kcal Fat 32.5 g Carbohydrates 2.7g Protein < 92 g Cholesterol 264 mg Sodium 390 mg

Ingredients 1 (12 lb.) turkey 1 tbsp olive oil 1/4 tsp kosher salt and freshly ground black pepper 1 (26 oz.) carton Swanson(R) Chicken Stock 3 tbsp lemon juice

1 tsp dried basil leaves, crushed 1 tsp dried thyme leaves, crushed 1/4 C. all-purpose flour

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange a rack in a large roasting pan. 2. Remove the giblets and neck from the turkey cavity. 3. Rinse the turkey under the running cold water and with the paper towels, pat dry. 4. Tie the ends of the turkey drumsticks together. 5. Arrange the turkey onto the rack in the roasting pan, breast-side up. 6. Coat the turkey with the oil and season with the salt and black pepper evenly. 7. In a large bowl, mix together the stock, lemon juice, basil, thyme and 1/8 tsp of the additional black pepper. Reserve 1 3/4 C. of the stock mixture for the gravy. 8. Place the remaining stock mixture over the turkey. 9. Cook in the oven for about 2 1/2-3 hours, basting with the pan drippings occasionally. 10. Remove from the oven and cover with a piece of the foil loosely to keep warm. 11. Remove the pan drippings, leaving 1 1/2 C. in the roasting pan. Skim off the fat from the top. Place the roasting pan on medium heat. 12. In a bowl, add the reserved stock mixture and flour and stir till smooth. 13. Add the flour mixture into the pan and cook till the mixture becomes thick, scraping the browned bits from the bottom. Serve the turkey alongside the gravy 46

Lemon and Basil Turkey

Italian

Cheese Omelet

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 598 kcal Fat 41.7 g Carbohydrates 10.9g Protein 44.1 g Cholesterol 637 mg Sodium 1215 mg

Ingredients 3 eggs, beaten until light and fluffy 2 oz. bulk Italian sausage 1 tsp butter 1 pinch Italian seasoning 2 tbsp ricotta cheese

2 tbsp spaghetti sauce 2 oz. shredded mozzarella cheese

Directions 1. Heat a small skillet on medium-high heat and cook the sausage for about 4-6 minutes. 2. remove from the heat and discard the grease. 3. In a large skillet, melt the butter on medium heat and cook the eggs, sausage and Italian seasoning for about 4-6 minutes, lifting the edges occasionally. 4. Flip the omelet and top with the ricotta cheese and spaghetti sauce evenly. 5. Cook for about 3-5 minutes. 6. Sprinkle with the mozzarella cheese and fold in half. 7. Serve warm.

Italian Cheese Omelet

47

BELL PEPPER

Combo Omelet

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 2 Calories 419 kcal Fat 24.5 g Carbohydrates 12.6g Protein 20.4 g Cholesterol 287 mg Sodium 742 mg

Ingredients 4 slices peppered turkey bacon, cut into 1/2 inch pieces 2 tbsp minced garlic 2 tbsp minced onion 1/4 C. diced green bell pepper 1/4 C. diced red bell pepper 1/4 C. diced yellow bell pepper 1/4 C. diced orange bell pepper 1 tbsp chopped fresh basil 1 tbsp chopped fresh parsley 1 dash Worcestershire sauce 1 pinch cayenne pepper 1/4 C. Scotch whiskey 3 eggs

1 pinch Chinese five-spice powder 1/4 C. shredded Monterey Jack cheese 1/4 C. shredded Gouda cheese 1/4 C. salsa 2 tbsp sour cream 1 tbsp chopped fresh chives

Directions 1. Heat a large, nonstick skillet on medium-high heat and cook the turkey bacon for about 30 seconds. 2. Stir in the onion and garlic and cook for a few minutes. 3. Stir in the bell peppers, basil, parsley, Worcestershire sauce and cayenne pepper and cook for about 3 minutes. 4. stir in the Scotch and simmer till all the liquid is absorbed. 5. Transfer the pepper mixture into a bowl and cover with a piece of the foil to keep warm. 6. In a bowl, add the eggs and five-spice powder and beat till smooth. 7. Return the skillet to the stove over medium-low heat and cook the egg mixture till just set. 8. Sprinkle with the both cheeses and cooking till the cheese begins to melt. 50

Bell Pepper Combo Omelet

9. Place the pepper mixture over the omelet in a strip in the center. 10. Fold the sides of the omelet over the filling and transfer onto a plate. 11. Cut the omelet in half and serve with a topping of the salsa, sour cream and chives.

51

MINI

Spinach Omelets

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 123 kcal Fat 8.2 g Carbohydrates 2.1g Protein < 10.5 g Cholesterol 22 mg Sodium 223 mg

Ingredients cooking spray 16 oz. egg substitute 1 (10 oz.) package frozen chopped spinach - thawed, drained, and squeezed dry

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

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 12 cups of a muffin pan with the cooking spray. 2. In a bowl, add all the ingredients and mix till well combined. 3. Transfer the mixture into the prepared muffin cups evenly. 4. Cook in the oven for about 25 minutes.

52

Mini Spinach Omelets

Creamy

Olive Omelet

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 627 kcal Fat 46.6 g Carbohydrates 10.8g Protein 40.6 g Cholesterol 419 mg Sodium 740 mg

Ingredients 2 tsp vegetable oil 1/2 small onion, chopped 1 (5 oz.) can tuna, drained 1/3 C. sour cream 3 tbsp cream cheese 1/2 C. shredded mozzarella cheese 1 (2.25 oz.) can sliced black olives 1/8 tsp dried dill weed

1/8 tsp garlic powder 5 eggs 1/4 C. milk 2 tsp vegetable oil

Directions 1. In a large skillet, heat 2 tsp of the vegetable oil on medium heat and cook the onion till it begins to brown. 2. In a large bowl, mix together the tuna, cream cheese, sour cream, mozzarella cheese, olives, dill, garlic powder and cooked onion 3. In a large bowl, add the eggs and milk and beat well. 4. In the same skillet, heat 2 tsp of the oil and cook the egg mixture till set, lifting the edges occasionally. 5. Place the tuna mixture over one half of the omelet and fold the over the filling. 6. Cover the pan and remove from the heat. 7. Keep aside, covered pan till cheese is melted.

Creamy Olive Omelet

53

ITALIAN

Mushroom Omelet

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 418 kcal Fat 30.2 g Carbohydrates 14.7g Protein 21.6 g Cholesterol 402 mg Sodium 1292 mg

Ingredients 1/2 (14 oz.) can pizza sauce 1 (2 oz.) package sliced pepperoni 1/2 tomato, diced 1/4 C. diced onion 1/4 C. diced mushrooms 2 tbsp diced olives

1 pinch dried oregano salt and ground black pepper to taste 1 tbsp olive oil 4 eggs, beaten

Directions 1. In a bowl, add the pizza sauce, pepperoni, olives, mushrooms, tomato, onion, oregano, salt, and pepper and mix well. 2. In a skillet, heat the oil on medium heat and cook the eggs for about 5 minutes. 3. Place the pizza sauce mixture over the omelet and cook for about 5-10 minutes. 4. Fold the omelet and serve.

54

Italian Mushroom Omelet

Dublin Stew

Prep Time: 20 mins Total Time: 2 hrs 45 mins Servings per Recipe: 2 Calories 672 kcal Fat 39.3 g Carbohydrates 26.3g Protein 46.4 g Cholesterol 163 mg Sodium 1189 mg

Ingredients 1 1/2 lbs thickly sliced bacon, diced 6 lbs boneless lamb shoulder, cut into 2 inch pieces 1/2 tsp salt 1/2 tsp ground black pepper 1/2 C. all-purpose flour 3 cloves garlic, minced 1 large onion, diced 1/2 C. water 4 C. beef stock

2 tsps white sugar 4 C. diced carrots 2 large onions, cut into bite-size pieces 3 potatoes 1 tsp dried thyme 2 bay leaves 1 C. white wine

Directions 1. Fry your bacon until it is crispy then remove it from the pot and break it into pieces. 2. Get a bowl, combine: flour, lamb, pepper, and salt. Stir the mix to coat the meat then fry the meat in the drippings from the bacon. After the meat is browned on all sides add it to a saucepan. 3. Begin to stir fry your onion and garlic in the drippings until they are golden then add in 1/2 a C. of water to deglaze the pan. 4. Pour this mix into the saucepan along with the sugar, beef stock, and bacon. 5. Place a lid on the pot and let the contents gently boil for 90 mins. 6. Now combine in the wine, carrots, bay leaves, onions, thyme, and potatoes. 7. Set the heat to low and place the lid back on the pot. 8. Cook the stew for 22 more mins. 9. Enjoy.

Dublin Stew

55

COUNTRYSIDE

Stew

Prep Time: 15 mins Total Time: 3 hrs 10 mins Servings per Recipe: 6 Calories 318 kcal Fat 15.8 g Carbohydrates 21.5g Protein 22.6 g Cholesterol 63 mg Sodium 690 mg

Ingredients 1 1/2 lbs beef stew meat, cut into 1-inch pieces 1 cube beef bouillon 2 C. beef broth 1 large onion, diced 1/4 tsp ground black pepper 1 bay leaf 2 potatoes, peeled and cubed

4 C. shredded cabbage 2 celery ribs, sliced 1 carrot, sliced 1 (8 oz.) can tomato sauce salt to taste

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

56

Cook your meat for 12 mins then remove any oils. Combine your broth with the bouillon and stir the mix until it is smooth. Pour this into the pot with the meat then combine in: bay leaf, onions, and black pepper. Place a lid on the pot and let the mix gently boil for 2 hrs. Now add in the carrots, potatoes, celery, and cabbage. Place the lid back on the pot and continue simmering the contents for 35 more mins. Now stir the mix and also add in some salt and the tomato sauce. Get the mix smooth and let everything cook for 17 more mins. Enjoy.

Countryside Stew

Rockfish Stew

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 382 kcal Fat 13.9 g Carbohydrates 29.6g Protein 26.2 g Cholesterol 79 mg Sodium 833 mg

Ingredients 2 tbsps butter 1 large leek, cleaned and thinly sliced 1/2 C. sliced shallots salt 3/4 C. white wine 1 1/4 C. chicken broth 1/2 C. thinly sliced fennel bulb 1 lb baby red potatoes, trimmed salt and freshly ground pepper to taste 1 pinch cayenne pepper, or more to taste

1/2 C. heavy whipping cream 1 lb boneless rockfish filets, cut into 1-inch pieces 1 tbsp diced fresh tarragon

Directions 1. Stir fry your shallots, and leeks in butter for 12 mins. Then add in half a tsp of salt and cook everything for 2 more mins. 2. Add the wine and turn up the heat to a medium level. Let the wine cook for 4 mins then pour in the broth and get everything boiling. 3. Once the mix is boiling, set the heat to low and let the mix simmer for 2 mins. 4. Now add the potatoes and fennel and continue to cook the stew for 12 mins. 5. Combine in the cayenne, black pepper, and salt. Stir the mix then add the cream and stir everything again. 6. Once the mix is smooth add the tarragon and fish. 7. Place a lid on the pot and let the fish cook for 4 mins then stir the stew, set the heat to a low level, and continue cooking the fish for 6 more mins. 8. Add some more pepper and salt. 9. Enjoy.

Rockfish Stew

57

NORTH AFRICAN

Stew

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 731 kcal Fat 43.8 g Carbohydrates 44.9g Protein 45.5 g Cholesterol 70 mg Sodium 1470 mg

Ingredients 2 tbsps peanut oil 1 red onion, diced 2 cloves garlic, minced 2 tbsps diced fresh ginger 1 lb chicken, cut into chunks (optional) 1 tbsp crushed red pepper, or to taste salt and ground black pepper to taste 5 C. chicken stock

3 small sweet potatoes, cut into chunks 1 (16 oz.) can diced tomatoes, with liquid 1/4 lb collard greens, roughly diced 1 C. chunky peanut butter

Directions 1. Stir fry your ginger, garlic, and onions in peanut oil for 7 mins then add in the chicken and fry the meat until it is browned all over. 2. Stir in some black pepper, salt, and pepper flakes then add in the stock and sweet potatoes. 3. Get everything boiling, set the heat to low, place a lid on the pot, ajar, and cook everything for 17 mins. 4. Now add the peanut butter, tomatoes, and greens. Place the lid on the pot ajar and cook the stew for 22 more mins until the greens are tender. 5. Enjoy.

60

North African Stew

Autumn

Waffle (Pumpkin, Molasses)

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 163 kcal Carbohydrates 32.5 g Cholesterol 33 mg Fat 3g Protein 4.8 g Sodium 418 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 tsp ground cinnamon 1/2 tsp ground ginger 1/8 tsp ground nutmeg 2 tsps canola oil 1 tsp molasses 1/4 C. canned pumpkin

1 C. buttermilk 1 large egg 2 tbsps sugar or Splenda 1 1/2 C. maple syrup

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

Get your waffle cooker hot. Get a bowl, sift: nutmeg, flour, ginger, baking soda and powder, cinnamon, and salt. Get a 2nd bowl, mix evenly: buttermilk, oil, pumpkin, and molasses. Get a 3rd bowl, combine: splenda, and beaten eggs. Mix all three bowls to form your batter. Coat your iron with nonstick spray. With a batch process cook: your batter until crispy. Continue for remaining. Enjoy warm

Autumn Waffle

61

WAFFLE

V (Vegan Approved)

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 229 kcal Carbohydrates 33.1 g Cholesterol 0 mg Fat 8.1 g Protein 7g Sodium 558 mg

Ingredients 6 tbsps water 2 tbsps flax seed meal 1 C. rolled oats 1 3/4 C. soy milk 1/2 C. all-purpose flour 1/2 C. whole wheat flour 2 tbsps canola oil 4 tsps baking powder

1 tsp vanilla extract 1 tbsp agave nectar 1/2 tsp salt

Directions 1. 2. 3. 4.

Get your waffle maker hot. With your blender process your oats. Get a bowl, mix: flax meal and water. Add to your blender the following: salt, flour, agave nectar, wheat flour, vanilla extract, canola, and baking powder. Blend until batter like. 5. Add nonstick spray to iron. 6. Cook 1/2 C. of batter until crispy. Repeat. 7. Enjoy.

62

Waffle V

Waffle

VI (Chocolate)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 10 Calories 376 kcal Carbohydrates 44.4 g Cholesterol 40 mg Fat 19.8 g Fiber 1.8 g Protein 7.1 g

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

1 1/2 C. milk 6 egg whites 1 tbsp vanilla extract

Directions 1. Get a bowl, sift: salt, flour, baking powder, and sugar. 2. In a 2nd bowl, microwave for 1.5 mins: chocolate chips and butter. Stop and mix the contents together. Microwave for another 45 secs. Do this until completely smooth. Remove and let cool. 3. Get your waffle iron hot. 4. Once no longer hot, mix the following with the chocolate: vanilla, milk, and egg whites. 5. Coat your iron with nonstick spray. 6. Cook batter until crispy. Continue for all batter. 7. Enjoy warm.

Waffle VI

63

A WAFFLE

from Norway

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 373 kcal Carbohydrates 48.2 g Cholesterol 102 mg Fat 14.6 g Protein 11.5 g Sodium 976 mg

Ingredients 2 eggs 2 tbsps white sugar 3 tbsps melted shortening 1 3/4 C. milk 1 tsp salt

1 tsp vanilla extract 1 1/2 C. all-purpose flour 3 1/2 tsps baking powder

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

64

Get your waffle maker hot. Get a bowl, combine until stiff: sugar and eggs with a mixer. Add to the same bowl: vanilla, shortening, salt, and milk. Now you want use your sifter to add baking soda and flour and continue mixing. Add nonstick spray to your batter. Cook 2/3 C. of batter until golden. Continue for remaining batter. Enjoy.

A Waffle from Norway

Roquefort

Roast Sandwiches

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 652 kcal Fat 23.3 g Carbohydrates 77.3g Protein 34.7 g Cholesterol 96 mg Sodium 1983 mg

Ingredients 3 tbsp unsalted butter 6 large shallots, sliced salt and black pepper to taste 2 French baguettes, halved lengthwise 2 tbsp Dijon mustard, or to taste 1 C. Roquefort cheese, crumbled

1 lb thinly sliced deli roast beef 1/2 C. cold heavy cream 1 1/2 tbsp finely shredded horseradish root 1 pinch salt and white pepper to taste

Directions 1. Place a large pan over medium heat. Cook in it the butter until it melts. Add the shallot and cook it for 12 min with a pinch of salt and pepper. Place it aside. 2. Lay the mustard on cut sides of the baguettes and top them with some Roquefort cheese. 3. Lay the roast on the bottom slices of bread then top them with the cooked onion and cover them with the second pieces of bread. 4. Cut the sandwiches into pieces to fit in your Panini machine then prepare them according to the instructions on the package until they become crisp for 5 min. 5. Whisk the heavy cream until it soft peaks and becomes creamy then place it in a small bowl. Add the horseradish with a pinch of salt and pepper. Whisk them well to make the dip. 6. Serve your roast sandwiches with the cream dip. 7. Enjoy.

Roquefort Roast Sandwiches

65

MONTREAL

Brie Roast Sandwiches

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 575 kcal Fat 26.7 g Carbohydrates 45.7g Protein 35.9 g Cholesterol 99 mg Sodium 1380 mg

Ingredients 1 lb top round beef, cut into 1-inch pieces 1 tbsp Worcestershire sauce 2 tsp Montreal steak seasoning 1 tbsp extra-virgin olive oil 2 small sweet onions, sliced 1/3 C. balsamic vinegar 1/4 tsp salt

1/4 tsp cracked black pepper 1 tsp canola oil 4 (6 inch) submarine sandwich roll, split 6 oz Brie cheese, torn into pieces

Directions 1. Get a large bowl: Mix in it the beef, Worcestershire sauce, and Montreal steak seasoning. Place them aside. 2. Place a large pan over medium heat and heat the oil in it. Add the onion and cook it for 16 min. Stir in the vinegar with a pinch of salt and pepper. 3. Lower the heat and cook it for 12 min. Place it aside. 4. Before you do anything preheat the grill to 400 F and grease it. 5. Get a mixing bowl: Drain the beef from the marinade and stir it with the canola oil. Grill the beef for 7 min on each side. 6. Lay the sandwich roll over a baking tray and lay on it the balsamic onion on the bottom rolls. Top it with the grill beef and brie cheese. 7. Broil the sandwiches in a preheated oven for 6 min until the cheese melts then serve them warm. 8. Enjoy.

66

Montreal Brie Roast Sandwiches

Yogurt

Steak Skillet

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 421 kcal Fat 31.8 g Carbohydrates 6.7g Protein 26.9 g Cholesterol 71 mg Sodium 687 mg

Ingredients 1 C. plain yogurt 1 tsp ginger garlic paste 2 tsp crushed red pepper flakes 1/2 tsp ground black cumin 1/2 tsp ground cloves 1/4 tsp ground turmeric 2 tsp salt 2 lb round steak, cut into pieces

3/4 C. vegetable oil 1 medium onion, thinly sliced 1 1/2 tbsp lemon juice 1 bunch fresh cilantro, for garnish 4 fresh green chilies, for garnish

Directions 1. Get a large bowl: Whisk in it the yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Add the beef and coat it with the mix. Place it aside for 17 min. 2. Place a large pan over medium heat. Heat the oil in it. Add he onion and cook it for 6 min. Reserve 1 tbsp of onion and place it aside. 3. Lower the heat and add the beef then cook them for 27 min while adding some water if needed. Stir in the lemon juice and cook them for 12 min. 4. Serve your yogurt beef skillet with chilies, the reserved onion and cilantro. 5. Enjoy.

Yogurt Steak Skillet

67

MIRIN

Tenderloin Fillets with Brown Sauce and Mushroom

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 4 Calories 872 kcal Fat 76.9 g Carbohydrates 5.2g Protein 34.7 g Cholesterol 229 mg Sodium 189 mg

Ingredients 2 tbsp olive oil 4 (8 oz) beef tenderloin filets Kosher salt and freshly ground black pepper, to taste 3 tbsp unsalted butter 2 tbsp minced fresh ginger 1 tbsp minced fresh garlic 1/2 C. thinly sliced fresh shiitake

mushrooms 3 tbsp sake 2 tbsp mirin (sweetened rice wine) 1 tbsp finely chopped garlic chives 3/4 C. unsalted butter

Directions 1. Before you do anything set the oven to 400 F. 2. Place a large pan over medium heat and heat the oil in it. Sprinkle some salt and pepper over the tenderloin fillets. 3. Brown them in the pan for 4 min on each side. Place the pan with the fillet to the oven and cook them for 14 min. Place them aside to rest for 6 min. 4. Place a heavy saucepan over medium heat. Cook in it 3 tbsp of butter until it melts. Add the garlic with ginger and cook them for 2 min. 5. Stir in the mushroom and cook them for 5 min. Add the mirin with sake and cook them until they liquid reduces by half. 6. Place another saucepan over medium heat. Cook in it the butter until it melts and become brown for 7 min. Season it with some salt and pepper. 7. Spoon the hot brow brown over the fillets and serve them with the mushroom gravy. 8. Enjoy.

70

Mirin Tenderloin Fillets with Brown Sauce and Mushroom

French Style

Gratin with Mashed Potatoes

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 9 Calories 263 kcal Fat 9.6 g Carbohydrates 37.7g Protein 7g Cholesterol 19 mg Sodium 739 mg

Ingredients Unsalted butter 2 1/2 C. chicken broth 4 large russet potatoes, peeled, diced 1 tsp salt 1/4 C. unsalted butter 4 cloves garlic, finely chopped

1/2 C. grated Parmesan cheese Salt and pepper to taste 1/2 C. panko bread crumbs

Directions 1. Coat a baking dish with butter then set your oven to 375 degrees before doing anything else. 2. Add your broth to a large pot and combine in 1 tsp of salt and your potatoes. 3. Get everything boiling. 4. Once the potatoes are boiling, place a lid on the pot, set the heat to low, and let everything cook for 15 mins. 5. Remove the potatoes from the liquid to a bowl. 6. Place the broth in a separate bowl as well. 7. Clean the pot then add in 2 tbsps of butter and begin to stir fry your garlic in it for 4 mins. 8. Add the potatoes into the pot and mash them with the butter and garlic. 9. Add in 1 C. of broth and continue mashing. 10. Now stir in the 1/4 C. of cheese and more 2 tbsp of butter. 11. Add some pepper and salt if you like. 12. Spread the potatoes into the baking dish and top it with the rest of the cheese and the bread crumbs. 13. Cook everything in the oven for 25 mins. 14. Enjoy. French Style Gratin with Mashed Potatoes

71

ITALIAN STYLE

Mashed Potatoes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 212 kcal Fat 10 g Carbohydrates 27.5g Protein 4.3 g Cholesterol 26 mg Sodium 136 mg

Ingredients 2 lbs potatoes, scrubbed and chopped 2 tbsps butter 2 oz. cream cheese 1/3 C. sour cream 2 tsps dried basil

1/2 tsp garlic powder salt and ground black pepper to taste

Directions 1. Get your potatoes boiling in water and salt, place a lid on the pot, set the heat to low, and let everything cook for 25 mins. 2. Remove all the liquid and being to partially mash your potatoes. 3. Add in: the garlic powder, butter, basil, cream cheese, and sour cream. 4. Mash the potatoes until they are smooth then add in some pepper and salt. 5. Enjoy. 

72

Italian Style Mashed Potatoes

5 Ingredient

Mashed Potatoes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 304 kcal Fat 12.3 g Carbohydrates 44.3g Protein 5.7 g Cholesterol 29 mg Sodium 801 mg

Ingredients 4 large potatoes 1/4 C. butter 2 tsps ground nutmeg, or to taste 2 tsps salt, or to taste

1/2 C. sour cream

Directions 1. Get your potatoes boiling in water and salt, place a lid on the pot, set the heat to low, and let the potatoes cook for 22 mins. 2. Remove all the liquid and partially mash the potatoes. 3. Add in your salt, nutmeg, and butter and fully mash everything then add in the sour cream and stir the cream into the potatoes. 4. Enjoy.

5 Ingredient Mashed Potatoes

73

TANGY

Mashed Potatoes

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 321 kcal Fat 12.1 g Carbohydrates 49.6g Protein 5.1 g Cholesterol 28 mg Sodium 80 mg

Ingredients 5 potatoes, peeled and quartered 2 tbsps butter, divided ground black pepper to taste 1/2 C. sour cream

1 tbsp prepared horseradish 2 tsps minced parsley

Directions 1. Get your potatoes boiling in water and salt for 17 mins then remove all the liquids and add in some black pepper, and 1 tbsp of butter. 2. Mash everything together then add the parsley, horseradish and sour cream. 3. Mash everything together again then place it all in bowl for serving. 4. Top the potatoes with 1 tbsp of butter. 5. Enjoy.

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Tangy Mashed Potatoes

Late September’s

Best Chicken Soup

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 470 kcal Fat 25.5 g Carbohydrates 23.2g Protein 36.9 g Cholesterol 139 mg Sodium 427 mg

Ingredients 1 1/2 C. small broccoli florets 1 C. sliced fresh mushrooms 1/2 C. shredded carrot 1/4 C. chopped onion 1/4 C. butter 1/4 C. all-purpose flour 1/2 tsp dried basil, crushed 1/4 tsp black pepper

3 C. milk 1 C. half-and-half or light cream 1 1/2 tsp Worcestershire sauce 1 1/2 tsp instant chicken bouillon granules 2 (6 oz.) packages Tyson(R) Grilled & Ready(R) Refrigerated Diced Chicken Breast

Directions 1. In a large pan, melt the butter and cook the broccoli, mushrooms, carrot and onion for about 6-8 minutes. 2. Stir in the flour, basil, pepper, milk, half-and-half, Worcestershire sauce and bouillon granules and cook till the mixture becomes thick. 3. Stir in the chicken and cook till heated completely.

Late September’s Best Chicken Soup

75

FULL-INGREDIENT

Chicken Soup

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 508 kcal Fat 45 g Carbohydrates 14.5g Protein 13.3 g Cholesterol 141 mg Sodium 1590 mg

Ingredients 3 tbsp olive oil 1 small onion, diced 1 (4 oz.) can diced green chilis 1 (14.5 oz.) can fire-roasted diced tomatoes, undrained 8 oz. cream cheese 1 1/2 C. Swanson(R) Unsalted Chicken Broth 1 1/2 C. heavy cream 2 tsp lemon juice 3 tsp garlic powder

2 tsp salt 2 tsp cumin 1 tsp onion salt 2 pinches cayenne pepper 1 C. shredded cooked chicken 1 bunch green onions, white part only, chopped 4 tbsp chopped fresh cilantro 1 C. crushed tortilla chips, for garnish

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion till translucent. 2. Add the green chilies and diced tomatoes and cook till half of the liquid absorbs, stirring continuously. 3. Add the cream cheese and cook for about 3-5 minutes, stirring continuously. 4. Stir in the broth, cream, lemon juice, garlic powder, salt, cumin, onion salt, cayenne, shredded chicken and cook till heated completely. 5. Serve with a garnishing of the chopped green onions, chopped cilantro and crushed tortilla chips.

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Full-Ingredient Chicken Soup

Thursday Night

Dinner Chicken Soup

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 7 Calories 572 kcal Fat 30.1 g Carbohydrates 41.4g Protein 35.9 g Cholesterol 119 mg Sodium 1186 mg

Ingredients 10 slices turkey bacon, cut into 1-inch pieces 2 tbsp butter 1 C. diced yellow onion 1 C. diced red bell pepper 1 large jalapeño chili pepper, diced 1 large clove garlic, minced 1/4 C. all-purpose flour 1 1/2 tsp kosher salt 1/2 tsp ground black pepper 1/2 tsp ground cumin 1/2 tsp chili powder 1 pinch cayenne pepper

5 C. Swanson(R) Unsalted Chicken Broth 3 1/2 C. Yukon gold potatoes, 3/4-inch dice 1 (4 oz.) can chopped green chilis, drained 3 C. frozen corn 3 C. chopped rotisserie chicken 2 C. half-and-half 1 C. grated sharp Cheddar cheese Garnishes: 1/2 C. grated sharp Cheddar cheese 1/4 C. chopped fresh cilantro leaves 1/4 C. chopped green onion

Directions 1. Heat a Dutch oven on medium-high heat and cook the bacon for about 10 minutes, turning occasionally. 2. Transfer the bacon onto a paper towel lined plate to drain. 3. Drain off the bacon grease, leaving only 2 tbsp in the pan. 4. In the same, pan; melt the butter with the bacon grease on medium heat and sauté the onion, red bell pepper and jalapeño pepper for about 5-6 minutes. 5. Add the minced garlic and sauté for about 1 minute. 6. Add the flour and cook for about 2 minutes, beating continuously. 7. Stir in the salt, pepper, cumin, chili powder and cayenne pepper. 8. Slowly, add the broth, stirring continuously. 9. Bring to a boil on medium-high heat and stir in the potatoes and green chilies. Thursday Night Dinner Chicken Soup

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10. Reduce the heat to medium-low and simmer for about 12 minutes. 11. Stir in the frozen corn, chopped chicken, 1/2 C. of the cooked bacon pieces and half-andhalf. 12. Reduce the heat to low and simmer very slowly for about 8-10 minutes. 13. Remove from the heat and stir in 1 C. of the grated Cheddar cheese till melted completely. 14. Serve hot with a garnishing of the reserved bacon, grated Cheddar cheese, cilantro, and green onions.

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Manhattan Island Chicken Soup

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 8 Calories 525 kcal Fat 27.2 g Carbohydrates 39.5g Protein 32.1 g Cholesterol 212 mg Sodium 721 mg

Ingredients 1 whole chicken 1 medium yellow onion, chopped 8 carrots, peeled and sliced 1 parsnip, chopped 3 cloves garlic, crushed 2 stalks celery, chopped 1 bunch fresh dill weed, chopped

Salt and pepper to taste 2 1/2 C. matzo meal 6 eggs 6 tbsp vegetable oil 2 tsp salt

Directions 1. 2. 3. 4.

In a large pan, place the chicken, breast side down on medium heat. Add enough cold water to reach about 3-inch from the top of the pan. Add the onion, carrot, parsnip, celery and dill and bring to a gentle boil. Simmer, covered partially for about 2 hours, skimming any fat from the top of the soup occasionally Add the garlic cloves and simmer, covered partially for about 2 hours. 5. With a slotted spoon, transfer about 1/4 C. of the broth from the soup into a bowl. 6. In the bowl, add the matzo meal, eggs, oil and salt and mix till well combined. 7. Refrigerate for about 20 minutes. 8. Remove from the refrigerator and with wet hands, make 16 equal sized balls from the matzo dough. 9. In another pan of the boiling, add the matzo balls and cook, covered for about 35 minutes. 10. Through a strainer, strain the broth from the chicken soup. 11. Return the broth to the pan. 12. Remove the bones and skin from the chicken and cut into pieces. 13. Remove the matzo balls from the water. 14. Add the shredded chicken and matzo balls in the simmering broth and serve hot. Manhattan Island Chicken Soup

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BRITISH

Cottage Pie

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 512 kcal Fat 30.9 g Carbohydrates 34.8g Protein 24.1 g Cholesterol 100 mg Sodium 491 mg

Ingredients 1 lb lean ground beef 1 onion, diced 3 carrots, diced 2 tbsps all-purpose flour 1/2 tsp ground cinnamon 1 tbsp Italian seasoning 2 tbsps diced fresh parsley 1 1/2 C. beef broth

1 tbsp tomato paste salt and pepper to taste 4 potatoes, peeled and diced 1/4 C. butter, softened 1 C. milk salt and pepper to taste 1/4 lb shredded Cheddar cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Fry your beef, carrots, and onions for 7 mins until the beef is fully done. Add in the following to the beef: parsley, flour, herbs, and cinnamon. 3. Get a bowl, mix: tomato paste and broth, pepper, and salt. Combine this wet mix with the beef. 4. For 17 mins cook everything with a light simmer. Stir the contents every 3 mins. Enter the mix into a pie dish. 5. Cook your potatoes in boiling water for 17 mins. Then remove all the liquid and mash them. 6. Add in your butter, salt, milk, pepper, or margarine. Mash everything again. Top with cheddar. 7. Cover your beef with these potatoes in the pie dish. 8. Cook everything in the oven for 30 mins. 9. Enjoy after letting the dish sit for 5 mins.

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British Cottage Pie

Beef

Wellington

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 525 kcal Fat 27.2 g Carbohydrates 39.5g Protein 32.1 g Cholesterol 212 mg Sodium 721 mg

Ingredients 2 1/2 lbs beef tenderloin 2 tbsps butter, softened 2 tbsps butter 1 onion, diced 1/2 C. sliced fresh mushrooms 2 oz. liver pate 2 tbsps butter, softened

salt and pepper to taste 1 (17.5 oz.) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 oz.) can beef broth 2 tbsps red wine

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a casserole dish and put in your beef, top the beef with 2 tbsps of butter and cook it in the oven for 17 mins. Keep any resulting liquid from baking. 3. Fry your mushrooms and onions in 2 tbsps of butter for 7 mins. Let the contents cool. 4. Get a small bowl, and combine: salt, 2 more tbsps of butter, pepper, and pate. Top your beef with this. Then top everything with the mushroom and onions. 5. Flatten the puff pastry and in the middle put your new mix. 6. Seal the pastry around the mix and place everything in a casserole or baking dish of proportional size. 7. Cut 1 or 2 incisions in the top of the pastry for ventilation. 8. Coat the pastry with egg yolk before cooking it in the oven for 12 mins at 450 degrees. Then for 16 mins at 425 degrees. 9. Shut off the heat and let the pastry sit in the oven. 10. Boil the following in a big pot for 17 mins: red wine, reserved juices from the beef, and the beef stock. Use as a topping for the pastry. 11. Enjoy. Beef Wellington

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YORKSHIRE

Pudding

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 83 kcal Fat 3.7 g Carbohydrates 9g Protein 3.3 g Cholesterol 53 mg Sodium 40 mg

Ingredients 3 eggs 1 C. milk 1 C. all-purpose flour

2 tbsps butter

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl, mix: milk, whisked eggs, and flour. Put everything to the side. 3. Put half a tsp of butter into each section of a muffin pan. Then melt the butter for 6 mins in the oven. 4. Split your mixture in the bowl amongst the muffin tin sections and for 6 mins cook the muffins in the oven. 5. Then set the temperature to 350 degrees and cook for another 26 mins. 6. Enjoy.

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Yorkshire Pudding

English Peas

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 132 kcal Fat 8.7 g Carbohydrates 10.3g Protein 4.1 g Cholesterol 28 mg Sodium 396 mg

Ingredients 1 (10 oz.) package frozen green peas 1/4 C. heavy cream 1 tbsp butter

1/2 tsp salt 1/2 tsp freshly ground black pepper

Directions 1. Boil your peas in salt and water for 4 mins. 2. Then process them in a food processor and blender. 3. Combine the following with the peas: pepper, cream, butter, and salt. Blend everything a bit more. Add some more salt if you like. 4. Enjoy.

English Peas

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EASY

Irish Style Corned Beef

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 434 kcal Fat 8.8 g Carbohydrates 66.2g Protein 23.3 g Cholesterol 48 mg Sodium 718 mg

Ingredients 6 large potatoes, peeled and diced 1 (12 oz.) can corned beef, cut into chunks

1 medium onion, diced 1 C. beef broth

Directions 1. Add the following to a frying pan with medium heat: broth, potatoes, onions, and corned beef. 2. Place a lid on the pan and let the contents lightly boil until the potatoes are soft and no liquid remains. 3. Combine all the ingredients with a wooden spoon and enjoy.

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Easy Irish Style Corned Beef

Easy

Bangers and Mash

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 570 kcal Fat 24.9 g Carbohydrates 67.7g Protein 20.3 g Cholesterol 61 mg Sodium 1206 mg

Ingredients 8 large baking potatoes, peeled and quartered 2 tsps butter, divided 1/2 C. milk, or as needed salt and pepper to taste

1 1/2 lbs beef sausage 1/2 C. diced onion 1 (.75 oz.) packet dry brown gravy mix 1 C. water, or as needed

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

7. 8.

Set your oven to 350 degrees before doing anything else. For 20 mins boil your potatoes in water. Remove all the water and mash them. Then add in: salt, milk, pepper, and 1 tsp of butter. Mash again. Fry your sausage in a pan and then set them to the side and fry your onions in 1 tsp of butter. Combine water and gravy in the same pan and let the contents lightly boil. Continue boiling the gravy until thick. Now get a baking dish and line the bottom of it with some gravy and onions. Then cut your sausages in half and put them on top of the gravy. Add the potatoes over the sausages and then the remaining gravy. Cook in the oven for 23 mins. Enjoy.

Easy Bangers and Mash

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BRITISH

Breakfast Muffin Bread

Prep Time: 1 hr 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 20 Calories 168 kcal Fat 1.2 g Carbohydrates 32.4g Protein 6.1 g Cholesterol 2 mg Sodium 260 mg

Ingredients 2 C. milk 1/2 C. water 2 tbsps cornmeal 6 C. bread flour 2 (.25 oz.) packages active dry yeast

1 tbsp white sugar 2 tsps salt 1/4 tsp baking soda

Directions 1. 2. 3. 4. 5.

Coat two bread pans with some oil and add a bit of cornmeal to each. Now heat your water and milk in a big pot. Get a bowl and combine: baking soda, 3 C. of flour, milk, salt, salt, yeast, and sugar. One by one slowly add an additional C. of flour to the mix. Make a batter from this. Divide the batter between both loaf pans and place a plastic covering over it. Let the dough rise for 1 hr. 6. Half way through the rising time set your oven to 325 degrees before continuing. 7. Cook the loaves in the oven for 26 mins. 8. Enjoy.

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British Breakfast Muffin Bread

English

Turkey Pot Pie

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 6 Calories 339 kcal Fat 12.9 g Carbohydrates 38g Protein 18.3 g Cholesterol 71 mg Sodium 342 mg

Ingredients 3 large potatoes, peeled 2 tbsps butter, room temperature 1/4 C. warm milk 1 tbsp olive oil 1 onion, diced 1 lb ground turkey 1 large carrot, shredded 1 (4.5 oz.) can sliced mushrooms

1 tbsp diced fresh parsley 1/4 tsp dried thyme 1 clove garlic, minced 1 tsp chicken bouillon powder 1 tbsp all-purpose flour salt to taste ground black pepper to taste

Directions 1. Set your oven to 375 degrees before doing anything else. 2. For 23 mins cook your potatoes in boiling water. Once the potatoes are done add them to a bowl with some milk, salt, pepper, and butter and mash them. 3. Stir fry your onions in olive oil for 6 mins. Add in your chicken bouillon, pepper, turkey, garlic, salt, carrots, thyme, mushrooms, and parsley. Stir fry until the turkey is fully done. 4. Now add in the flour and cook for 2 more mins. Enter all the contents into a baking dish and top everything with your potatoes. 5. Cook the casserole in the fridge for 35 mins. 6. Enjoy.

English Turkey Pot Pie

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LONDON

Roast

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 lbs beef round roast salt and pepper to taste 2 tbsps butter 1/2 C. water 1/2 tsp dried sage 1/2 tsp dried mint 1 medium onion, sliced (optional) 1 clove garlic, minced (optional)

1/8 tsp seasoning salt (optional) 1/8 tsp red pepper flakes (optional) 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. Set your oven to 350 degrees before doing anything else. 2. Brown your beef in a large pot in 2 tbsps of butter after seasoning the meat with pepper and salt. 3. Now add half a C. of water and half a tsp of mint and sage. Add garlic, pepper flakes, and onions as well if you like. Now place a lid on the pot. 4. Cook everything in the oven for 3 hrs. 5. With flour and 1 tbsp of butter make a roux. 6. Shut off the heat and add in half a C. of cold water to the roux. 7. Mix everything evenly then turn the heat back on. 8. Add in the rest of your mint and sage and take the liquid from the beef and add this with the roux. 9. Simmer the contents until you have a thick gravy. 10. Enjoy your beef with the gravy.

92

London Roast

English

Fish Savory Pie of Salmon and Haddock

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 695 kcal Fat 26.4 g Carbohydrates 58.8g Protein 55 g Cholesterol 148 mg Sodium 1332 mg

Ingredients 1 tbsp olive oil 2 onions, halved and sliced 6 potatoes, peeled and cubed 2 C. frozen green peas 2 (6 oz.) salmon fillets, cut into 1 inch cubes 1 lb smoked haddock fillets, undyed, cut into 1 inch cubes 1 C. flaked or diced smoked salmon 1 tbsp butter

1 tbsp all-purpose flour 3 C. milk 1 1/2 C. Red Leicester cheese, grated 1 tsp ground nutmeg 1 tsp ground black pepper, or to taste 1/2 tsp salt

Directions 1. Coat a casserole dish with oil and then set your oven to 350 degrees before doing anything else. 2. Stir fry your onions for 10 mins in oil. 3. Boil your potatoes until soft in a separate pot. Then remove all the liquid and place the potatoes in a casserole dish. 4. Put the following in the dish as well: smoked salmon, onions, haddock, and regular salmon. 5. Now add some butter and flour to the same pot that the onions were fried in. 6. Cook and stir the contents to make a roux then add in your milk and get the contents lightly boiling. Stir and simmer until everything gets thick. 7. Finally add in your pepper, salt, and nutmeg. Add your cheese and stir until melted. Save a bit of cheese for a garnish later. 8. Cover your salmon with the new sauce. And add your remaining cheese. 9. Cook everything in the oven for 33 mins. Enjoy. English Fish Savory Pie of Salmon and Haddock

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BRITISH

Mushroom and Beef Skirt Steak

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 433 kcal Fat 20.4 g Carbohydrates 9.2g Protein 39.8 g Cholesterol 85 mg Sodium 453 mg

Ingredients 9 fluid oz. red wine 1 onion, diced 2 cloves garlic, diced 1 sprig fresh thyme 2 tbsps butter 1 1/2 lbs beef skirt steak, cut into cubes

1 tbsp all-purpose flour 1 C. beef stock salt and pepper to taste 9 oz. mixed wild mushrooms

Directions 1. Boil the following until 1/4 of it has evaporated: thyme, red wine, garlic, and onions. Then let it sit. 2. Stir fry your beef in butter until browned all over and then add it to the wet mix of wine. 3. Now add your flour to the same pan as the beef and with a low heat stir the mix until it gets slightly brown then slowly add your beef stock and keep stirring. 4. Get the contents boiling then add in your pepper and salt. Let this boil for 12 mins. 5. Now add your wine and beef to the flour mix and place a lid on the pan and let the mix cook for 47 mins with a low heat. 6. Put the mushrooms over the beef and let the contents continue to lightly boil while covered. 7. Enjoy.

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British Mushroom and Beef Skirt Steak

Proper

Carrot Pudding

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 12 Calories 372 kcal Fat 16.6 g Carbohydrates 55.3g Protein 3.7 g Cholesterol 3 mg Sodium 269 mg

Ingredients 1/2 C. shortening 1 C. white sugar 1 1/2 C. all-purpose flour 1 tsp baking soda 3/4 tsp salt 1 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1 C. grated carrots 1 C. raisins

1 C. diced walnuts 3/4 C. white sugar 1 1/2 tsps cornstarch 1 pinch salt 1 1/4 C. hot water 3 1/2 tsps butter 3 1/2 tsps lemon juice 1 1/2 tsps vanilla extract

Directions 1. Get a bowl, mix: 1 C. of sugar and shortening. Then add: cloves, flour, nutmeg, baking soda, cinnamon, and salt. Mix everything nicely. Now add: walnuts, raisins and carrots. 2. Put everything in an oiled pudding mold. Wrap foil around the mold. 3. Get a Dutch oven and pour in about 3 inches of water then put the mold inside the pot as well. Place a lid on the pot and get the water boiling. Lower the heat to a light simmer and let it cook for 4.5 hours. 4. To make a lemon topping add the following to a large pan: salt, 3/4 C. of sugar, and cornstarch. 5. Add in vanilla, hot water, lemon juice, and butter. Warm everything with a low to medium level of heating until it becomes a glaze. 6. Now put your pudding in a storage container or a bowl and before eating it garnish the pudding with some lemon topping. 7. Enjoy.

Proper Carrot Pudding

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