This is adapted from a recipe out of Joy of Cooking, and I first made when Sean and I were in our first year of dating.  He was impressed. 

2 c. cooked rice (I use brown rice)

2 T. olive oil

1 small onion, roughly chopped

2 stalks celery, roughly chopped

2 cloves garlic, minced

3 andouille sausages, uncooked.  Can also use any kind of spicy sausage, uncooked.

1/4 c. to 1/2 c. (depending on heat of chilis and taste) green chilis, roasted, peeled, and chopped.  Can use frozen.

1/4 c. cilantro, roughly chopped

juice of one half of a lime

salt and pepper to taste

1 whole chicken

Cook rice according to package instructions. Preheat oven to 400. Meanwhile, heat oil on medium in big pan and sauté onions, celery, and garlic until they are sweat.  Add sausage.  When you add sausage, open up casing and squeeze out the sausage out of the casing.  Cook through.  Add chiles and cilantro. Add rice and stir to incorporate.  Add salt and pepper and lime to taste. Stuff chicken with this stuffing and then truss.  Cook in oven for about a hour or until chicken is done.

15 or so spaghetti or fettucini or angel hair pasta strands, dried

1 c. rice

2 c. water/chicken stock

1-2 T. butter

any type of seasoning you want

Melt butter in sauce pan.  Break pasta strands into 1/2 inch pieces.  Pour rice into pot. Saute until nutty smell and rice and pasta are brown, but not burned.  Pour water or chicken stock into pot and seasoning that you prefer (Italian seasoning works great and pairs well with chicken or pork), bring to boil, then cover and lower heat to a simmer and simmer until done (30-40 minutes for brown rice, 20-30 for white rice)

1 T. Vegetable oil

Sweet potatoes, 1 for small recipe, 1-2 for large recipe, cut into 1/2 inch pieces

2 Parsnips (Amy leaves these out, but I always put these in because i think it adds a definite flavor that adds to the uniqueness of the dish), sliced into circles, about 1/4 inch thick

2 carrots, sliced into circles 1/4 inch thick

3/4 c. green beans, cut into 1/2 inch pieces

1 onion (2 if large recipe or small onion), coarsely chopped.

3 celery sticks, chopped

Baking Potato (I usually leave out, but can put in if desired) ( from Amy: Waxier potatoes are needed if the filling will be frozen.  Waxy potatoes don't get mushy the way others, e.g. russets, do.  Some waxy potatoes are: new potatoes, red-skinned potatoes, and fingerling potatoes.  I leave the skin on since it's where the vitamins are. cut into 1/2 inch pieces

1/2 c. - 1 c. corn off the cob, can use frozen

1/2 c - 1c. peas, can use frozen

4-5 c. mushrooms (optional)

2-3 garlic cloves, minced

1 t. thyme

1 t. dried marjoram

1 T. Dijon mustard

(in place of the thyme, marjoram, Amy uses 2 t. herbes de Provence...rosemary, thyme, sage, lavender, etc. and I have done this too, I've also used fresh thyme when I have some from my garden in the spring)

Amy and I both add in chicken.  She uses poached chicken, I usually will buy a roasted chicken at the grocery store and shred that in.

1/2 c. roasted green chilies, can use frozen, amount depends on the heat of the chili (optional)

3 c. water or stock

3 T. cornstarch dissolved in 1/2 c. cold water. (i have also used a mixture of flour and butter to thicken it as well if you are following Omnivore's Dilemma and don't want to use cornstarch.)

Original recipe calls for biscuit topping, but Amy and I both prefer to use puff pastry or pie crust respectively.  Amy uses store bought puff pastry and I use the pie crust recipe below.

salt and pepper to taste

Preheat oven to 400 degrees. Warm oil in a soup pot.  Add onions and garlic and cook until sweat.  Add salt, thyme, marjoram, mushrooms, and mustard.  Cook until the mushrooms start to release their juices, about 5 minutes. 

Add sweet potatoes, potatoes, parsnips, green chilies, black pepper, and the water or stock and bring to boil.  Then reduce heat, cover and simmer for 15 to 20 minutes, until the vegetables are tender.  Stir the dissolved cornstarch mizture into the simmering vegetables, stirring constantly.  When the liquid starts to thicken, add the peas, corn, chicken, and more salt. Pour the vegetables into the prepared casserole dish, and set aside.

Roll out pie crust to cover casserole dish or use puff pastry to cover casserole dish.  Cut nice vent holes in pie crust.

Bake for 30-40 minutes, or until pie crust or puff pastry is done. (egg wash on the pie crust is optional, but makes for pretty topping before baking)

I roasted a sweet potato (it was just for Stephen and I) in the toaster oven for about 1 hour at 375 degrees. Then I took off the peel and put the whole thing in the mini food processor with a little bit of butter  and about a teaspoon of candied ginger and pulsed until it was smooth.  

It was so good Stephen ate about half of it and asked for more.  

I was reading the New York Times magazine this morning and came across this recipe, and boy am I glad that I tried it.  Homemade pretzels fresh out of the oven were WONDERFUL.  Recipe by Pete Wells, published today, February 7, 2010: 

1 package active dry yeast

1 T honey

1 c. whole-grain or dark rye flour

3 c. all-purpose flour

1 T. kosher salt

2 T. unsalted butter, melted, plus more for serving

1/2 cup baking soda

kosher salt or coarse sea salt for sprinkling

1. Combine 1 1/2 lukewarm water, yeast and honey in large bowl, stir to combine.  Add the whole-grain flour, 2 3/4 c. of the all purpose flour and kosher salt.  stir again

2. Knead dough for 12-15 minutes by hand or 7-10 minutes in standing mixer, adding up to 1/4 c. all-purpose flour until, the dough is soft and smooth but not sticky.

3.  Let dough rise in large bowl that has some of the melted butter in it.  Lightly coat the dough in the butter and cover with damp dish towel. Let rise in warm spot for up to 90 minutes or until doubled in size

4.  Lightly brush 2 parchment-lined baking sheets with butter.  PUnch down the dough and place on a lightly floured surface.  Cut into 12 pieces.  With your hands, roll one pice into a snake with thinly tapered ends, about 16 inches long.  Transfer to prepared baking sheet, looping one end, then the other, over the midpoint of hte roll, making a pretzel shape.  Repeat with remaining dough.  Let the pretzels rest 15 to 20 minutes

5.  Preheat oven to 450 degrees.  Bring 10 c. water to a boil in a large pot.  When the pretzels are ready, stir the baking soda into the boiling water.  Gently lift 2 or 3 pretzels, depending on the surface area of the pot, and slide them into the bath knot side down.  Poach for 30 seconds, turn them over and poach 30 seconds more on the other side. Using a long-handled mes strainer, transfer the pretzels to a kitchen-towel-lined sheet tray to drain, then return them to the prepared baking sheets.  Repeat with remaining pretzels

6.  Bake for 14 to 18 minutes, turning the trays halfway through, until dark brown. Brush tops with melted butter and then sprinkle with salt.  Serve with mustard.  Adapted from "Good to the Grain" by Kim Boyce Amy Scattergood.

I really like making french toast with Challah bread or raisin Challah bread, but I can find Challah only in one supermarket in Dallas (!) (Central Market)

An alternate method of making french toast, which works really well and is thanks to my sister Lilli, is to cut bread into squares and put in baking sheet. pour egg and milk mixture over bread and soak (can be overnight in the refrigerator).  Cook in 350 degree oven for 30-40 minutes or until done.  This is also really good with raisins and apples and cinnamon added in with the bread squares.  It is almost like a bread pudding this way, but it is a nice way to have less prep in the morning.

2 c. milk

1 1/2 c. oatmeal

1 T. Baking powder

1/2 c. whole wheat flower

1/4 c. wheat germ

1 egg

1 T. ground cinnamon, can also add 1/4 t. nutmeg

2 t. sugar or Splenda

2 t. Canola oil

1/2 t. salt

Combine milk and oatmeal together and let stand for 10 minutes.  Then add all the other ingredients and stir to combine.  Let stand in refrigerator for 20-30 more minutes.  Pour 1/4 c. portions onto heated griddle.

For extra goodness and better pancakes, brush griddle with melted butter before pouring each set of pancakes.

about 2.5 c. berries, strawberries, blackberries, and blueberries, rinsed, and strawberries cut.

little less than 1/4 c. sugar

1 1/2 t. lemon zest

pie crust, recipe below

egg wash

apricot preserves heated with one T. water

Preheat oven to 350.  I rolled out the pie crust and then fluted it like I would when making a pie. I put it on parchment paper on a jelly roll pan. I then combined the berries and sugar in a bowl, tossed it, and then put it in the pie crust.  I sprinkled the lemon zest on top.  I then put the heated apricot preserves on top.  I think I might use about half as much apricot preserves, (I used about 1/2 c.), but I do think it added to the tart. I put an egg wash on the edges of the pie crust and then baked it for about 35-40 minutes, or until done.  It was really quite good.  I cut it using a pizza cutter and it was so tasty, and as you can see beautiful. The lemon zest adds a bit of freshness and zing.

Before cooking: 

After it was done: 

1 carrot, pealed, and julienned in about 2 inch sticks

1 red pepper, finely sliced in about 2 inch sticks

1 small onion, finely sliced into half moons, about 2 inches

1 1/2 inches fresh ginger, peeled and finely chopped

2 cloves garlic, finely chopped

meat (I usually use 1 chicken breast or sometimes venison tenderloin, pork tenderloin also works well...It should be VERY thinly sliced into pieces about 1 inch long and less than a 1/4 inch thick.  Amount of meat should approximately be 1 1/2 c. when sliced and is usually less meat, almost by half, than you would normally need for 2 people).  

2 T. Black Bean Garlic Sauce, available at the grocery store in Asian food aisle

2-3 T. Oyster Sauce, also available in the grocery store near the soy sauce in the Asian food aisle

chili oil to taste

2 T. Canola or Peanut or Vegetable Oil

1/4 c. water

Optional: 

1 c. Green Beans

2-3 c. chopped bok choy or kale or spinach

1/2 c. chopped celery 

1/2 c. chopped mushrooms

Put wok on high heat and get the pan VERY hot. Pour 1 T. of the preferred vegetable oil in the wok and then immediately put meat in the wok.  Cook until done, stirring with spoon constantly, not more than 3 minutes.  Transfer meat to side dish.  Return wok to high heat for 3 minutes, then put remaining 1 T. preferred vegetable oil in the wok.  Put all chopped vegetables (except for greens if using) in wok and stir. Put water in wok and cover for 2 minutes.  Uncover, and watch while water evaporates. Add ginger, garlic and stir for 2 minutes. Add greens if using. Add black bean garlic sauce, oyster Sauce, and chili oil.  Return meat to wok.  Stir to incorporate. 

Serve over brown rice with cilantro leaves on top and wedge of lime.

2 T. flour

1 c. milk

2 c. cheddar cheese, using a combo of white and yellow cheddar is usually best.  Can use other cheeses, grated.

1-2 t. ground chipotle in adobo (see note)

3/4 lb. pasta of choice

Make pasta according to directions on package boiling in salted water.  While boiling, in another pot, heat butter on medium heat until melted.  Add flour.  Cook until it smells nutty (about 3-5 minutes).  If it browns, it is fine, just be careful not to burn.  Add in milk and stir until incorporated. Add cheese until melted.  Add chipotle and salt and pepper.

When pasta is done, drain pasta and put in baking dish.  Pour cheese sauce over and stir together.  At this point, you can also add chicken and/or broccoli to make a more complete meal or to add veggies to dish.  Dust top with breadcrumbs.  At this point, you can set aside in the refrigerator. 

When ready, preheat oven to 350 degrees and cook for 30 minutes until crust has formed on top and bubbly.

Note:  To use chipotles in adobo sauce, buy can of chipotles in adobo in grocery store.  Put in blender/small food processor and chop.  Store in container in refrigerator and use sparingly in all kinds of dishes.

This dish went really well when made with broccoli, with steak.  The chipotle adds flavor and not too much heat.