Balsamic & Parmesan Roasted Cauliflower

Ingredients

• 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried marjoram
• ¼ teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• ½ cup finely shredded Parmesan cheese

Directions

1. Preheat oven to 450°F
2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. 
3. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

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Original recipe: Eating Well

Posted by Jasmine

Chorizo Crepes with Lemon Tahini

INGREDIENTS
FOR THE CREPES:

• 1 1/2 cups all purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 3 large eggs, whisked
• 3 cups soy milk (you can use regular milk too)
• 2 tablespoons melted vegetable shortening (or butter)

FOR THE CHORIZO**:

• 2 chorizo sausages, chopped (you can use chicken, pork, or beef, whatever you like)
• 1 clove of garlic, minced
• 1 bunch of kale, chopped

FOR THE TAHINI:

• 1/4 cup tahini
• 3 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon ground coriander
• Salt and pepper to taste

• Sprouts and tomatoes to garnish

INSTRUCTIONS

1. Heat up a non-stick pan or skillet, pour a tiny bit of oil and wipe it with a paper napkin (keep oily napkin nearby for when you need to wipe again). 
2. Add all the crepe ingredients in a blender and blend for a minute. Scrape the sides and blend again for a few seconds. Pour into a bowl and ladle some of the crepe mix into the hot pan and swirl the pan with your hand to form the crepe, no worries if it’s not perfect. 
3. Once brown on one side, flip it and cook for 20 seconds or just until slightly crisp. Place cooked crepe on a plate. Repeat this process until you finish the batter. Keep crepes near the stove so they stay warm.
4. Place all the chorizo in a skillet with some oil over medium heat and fry for about 15-20 min until sausage is completely cooked and crispy. 
5. Remove the chorizo from the skillet and use the remaining fat to sauté the kale. Sautee over medium heat for about 5 minutes until kale starts to wilt. Season with salt and pepper and remove from the heat.
6. Place all the tahini ingredients in a food processor and blend until smooth. If needed, add a splash of water to get it going.

To assemble, grab a crepe, smear a good amount of the tahini, add kale, chorizo, and top with tomatoes and sprouts.

**The original recipe called for all kinds of spices to be added to the chorizo, but Queen of Spices though I be, it was kind of a lot.  Chorizo has a lot going on in it already.  The link is obv below if you want to try them out.

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Original recipe: La Crema

Posted by Jasmine

Bouneschlupp (Green Bean Soup)

Ingredients:

• 4 cups fresh green beans, cut into bite-sized pieces (about a pound)
• 2 cups waxy potatoes, cleaned and medium diced (about two, medium-sized ones)
• A bunch of mustard greens (optional)
• 4 pieces of thickly sliced bacon, diced
• 6 cups of cold water or broth
• 1 medium-sized  carrot, finely diced
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• Salt and pepper
• 2 to 3 tablespoons sour cream
• Chives, minced
• Sausage (optional). Non-spicy, humble, German-style sausage.

Preparation:

1. In a heavy-bottomed Dutch oven, cook bacon bits over medium heat until browned and crispy. If using sausage, throw that in, too, and brown. Drain meat, reserving the fat. Set bacon and sausage aside.
2. Return meat fat to the pot, add carrots and shallot, and cook gently until translucent– about 3 minutes. You’re not looking to give them color, you’re just mellowing them. Add garlic at the end, stir a moment or two, then add beans and potatoes. (If you want your greens blended, add them here)
3. Cover vegetables with cold water or broth. Bring to a boil, then reduce to a simmer, covered with a snug lid. Cook until vegetables are soft, about 20 minutes.
4. Take an immersion blender and process the vegetables until smooth.
5. If you want your mustard greens leafy, add them here, If using sausage, bury it within the Bouneschlupp, and bring them up to warm, maybe 15 min to wilt the greens. 
6. Before serving add sour cream. Though some people prefer to thicken their soup with flour, I find that the starch from the potatoes, plus a little help from sour cream, gives the soup all the body it needs.
7. Remove sausage from pot and slice. Ladle soup into bowls, top with sliced sausage, and sprinkle with chives. 

Serve with crusty bread.

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Original recipe: KQED's Bay Area Bites column, apparently? I had to google a unique phrase to find it, no idea how I got there in the first place

Posted by Jasmine

Chicken Breast Lombardy

Ingredients 

1. 8 boneless skinless chicken breast halves
2. 1⁄2 cup flour
3. 1⁄2 cup butter
4. 1 cup sliced mushrooms
5. 1⁄2 cup marsala wine
6. 1⁄3 cup chicken broth
7. 1⁄2 cup fontina or mozzarella cheese
8. 1⁄2 cup grated parmesan cheese

Directions

1. Place chicken between 2 sheets wax paper.
2. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
3. Dredge chicken lightly in flour.
4. Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
5. Cook over low heat 3 to 4 minutes on each side or until golden brown.
6. Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
7. Repeat procedure with remaining chicken, adding 2 tbs.
8. butter, reserve remaining drippings.
9. Sauté mushrooms in the remaining 1/4 cup butter.
10. Sprinkle evenly over chicken.
11. Stir wine & chicken broth into pan drippings in skillet.
12. Simmer 10 minutes stirring occasionally.
13. Spoon sauce evenly over chicken.
14. Bake at 400°F for 10 minutes.
15. Combine cheeses, and sprinkle over chicken.
16. Bake an additional 5 minutes.

Serve with rice or your favorite pasta.

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Original recipe: Food.com

Posted by Jasmine

Baked Cod with Feta and Tomatoes

Ingredients

• 1 tablespoon extra-virgin olive oil 
• 1 1/2 cups chopped onion 
• 3 cups chopped tomato 
• 1/4 cup dry white wine 
• 2 teaspoons fresh oregano, divided
• 1 teaspoon red wine vinegar 
• 3/8 teaspoon kosher salt, divided 
• 1/4 teaspoon freshly ground black pepper 
• Dash of crushed red pepper
• 4 (6-ounce) cod fillets 
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 ounces feta cheese, crumbled (about 1/2 cup) 

Preparation

1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. 
3. Stir in tomato, wine, 1 teaspoon oregano, vinegar, 1/8 teaspoon salt, black pepper, and crushed red pepper; bring to a simmer. Cook 3 minutes, stirring occasionally. 
4. Sprinkle fish evenly with remaining 1/4 teaspoon salt. Nestle fish in tomato mixture. Bake for 18 minutes or until fish flakes easily when tested with a fork. 
5. Sprinkle with remaining 1 teaspoon oregano, parsley, and feta.

(serving size: 1 fillet, about 1/2 cup tomato mixture, and 2 tablespoons feta)
I usually serve this with some kind of quinoa pilaf.

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Original recipe: My Recipes

Posted by Jasmine

The Brownies

Ingredients

• ½ cup + 2 tbsp (a total of 10 tbsp) salted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup melted chocolate chips
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp salt
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350°F. Line a 9x9 pan with parchment paper.
2. Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
3. Add in eggs and vanilla extract. Whisk 1 minute.
4. Whisk in melted chocolate until combined and smooth.
5. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.
6. Pour into prepared pan and smooth out.
7. Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.

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Original recipe: The Stay at Home Chef

Posted by Piera

Crash Hot Sweet Potatoes

Ingredients:

• two medium sweet potatoes
• 1 teaspoon of kosher salt
• 1 & 1/2 tablespoons light brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked sweet paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon chipotle chili powder
• 1/8 teaspoon granulated garlic
• Plenty of melted butter
• Plenty of olive oil

Method:

1. Preheat oven to 375
2. Peel two medium sweet potatoes and slice – these are about an inch and a half thick.
3. Blend brown sugar, 1/2 teaspoon salt, cumin, chili powder, paprika, onion powder, chipotle powder, about ten coarse grinds of black pepper, and garlic. Mix together really well with a fork, making to sure to get the sugar completely incorporated. 
4. Drizzle each of them with a mixture of two tablespoons melted butter and two tablespoons olive oil and then sprinkle each one with the spice mixture, pressing it lightly on the surface. Carefully turn them over and coat the other side with the butter/oil and the spices. 
5. Roast them in the oven for about 15 minutes. 
6. Remove from oven.  Being careful not to squash them too much, flatten each sweet potato disk slightly. 
7. Turn them over and roast them another 10 minutes, till they have a nice crust on both sides from the caramelization of the sugar and spices.

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Original recipe: The Creekside Cook

Posted by Jasmine

Kind of Extra Slow Cooker Pot Roast

Servings: 8 servings

Ingredients
For the Rub:

• 2 tablespoons sweet paprika
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon parsley

For the Pot Roast:

• 4 pound beef round roast or chuck depending on how lean you prefer it
• 2 tablespoons oil (use one with a high smoke point - I use avocado oil)
• 2 carrots roughly chopped
• 2 stalks celery roughly chopped
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 strips bacon cut in half
• 2 1/2 cups beef broth
• 1/2 cup dry red wine optional
• 2 tablespoons tomato paste
• 3/4 teaspoon salt
• 2 bay leaves
• 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup canned beef broth

Instructions

1. Rub the roast all over with the rub mix.
2. Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in a slow cooker.
3. Add the broth to the skillet, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine (if using), and salt and whisk to combine.
4. Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.
5. Cook on low setting for 8-9 hours or on high for 3-4 hours.
6. Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper.
7. Place the pot roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. 
8. Pour a little of the gravy over it and serve with gravy on the side along with potatoes or Yorkshire Pudding and your choice of sides.

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Original recipe: The Daring Gourmet (the recipe is extra, so I guess you get an extra name)

Posted by Jasmine

Chicken and Biscuits

Ingredients

• 1½ tbsp olive oil, divided
• 4 stalks of celery, diced
• ½ yellow onion, diced
• 1½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ c all-purpose flour
• 2 c chicken stock
• ½ c milk
• 2 c cooked and shredded chicken breast [1]
• 1 16-oz bag frozen mixed vegetables
• 1 tbsp thyme
• unbaked Easy Drop Biscuits dough -- double that recipe for a 9x13 pan

Instructions

1. Preheat the oven to 400°F. Lightly coat an 9x13" pan with nonstick spray. [2]
2. Heat a large pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Saute celery and onions until onions are crisp-tender.
3. In a small dish, mix garlic powder, salt, and pepper. Add to celery/onion blend and stir to coat.
4. Sprinkle the flour over this, and drizzle in the remaining ½ tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1-2 minutes. The mixture will seem dry.
5. Slowly pour in the chicken stock and milk. Switch to a whisk and stir constantly. Bring to a low boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often.
6. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Spoon the chicken mixture into the prepared dish.
7. Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.
8. Bake until the biscuits are golden brown on top and cooked through, 25-30 minutes.

Notes from the original: The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). The biscuit batter can be refrigerated and stored separately up to 1 day ahead.

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Original recipe: Well Plated

Posted by Piera

[1] unless you're me, in which case this translates to "one package of chicken breast from Aldi, cooked and shredded" haha

[2] if you remember. which I never do. It's fine if you don't.

Easy Drop Biscuits

Ingredients

• ¼ c cold butter
• 2 c all-purpose flour
• 1 tbsp baking powder
• ½ tsp kosher salt
• 1 c milk
• 3 tbsp plain Greek yogurt
• 1 tsp honey (optional)
• Optional Mix-Ins:
• Grated parmesan, fresh chives, a pinch of garlic powder (added to the dry ingredients)
• Shredded sharp cheddar and ground black pepper
• Shredded gruyere and finely chopped fresh rosemary or thyme

Instructions

1. Place a rack in the center of your oven and preheat to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt. (If adding any herbs or spices, do it here.)
3. Scatter the cold butter pieces over the top. With a pastry blender (or your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
4. In a separate bowl, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
5. Drop the batter by spoonfuls onto the prepared baking sheet. Bake for 10-13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.

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Original recipe: Well Plated
Posted by Piera. Please note that I have only ever made this for the Chicken and Biscuits recipe, so I can't speak to baking times or what they are like with the mix-ins. But they have a very high chance of being amazing.