classic chicken noodle soup

classic chicken noodle soup

Hi everyone,  and today we're making classic chicken noodle soup. It is loaded with juicy chicken and tender noodles. This is so easy, good for you and a true comfort food. And it's a family favorite. Start by pouring 10 cups of water and 4 cups of chicken broth into a large soup pot. Add a tablespoon of sea salt, then bring it to a boil over medium-high heat and add 4 chicken thighs. Partially cover and keep it at a low boil for 20 minutes while you prep the rest of your ingredients. Peel and thinly slice 2 large or three medium carrots and set them aside. Now finely chop 2 medium celery sticks and I like to finely chop them because I don't love the texture of celery but I do love the flavor that it adds to the soup. Also finely chop one whole medium onion and it seems like a lot of onion now, but don't worry, it shrinks down and disappears into the soup and if you have some great tips on chopping onions without the tears, let me know in a comment below. I've tried some things, but I just think my eyeballs don't like the onions. Now place a large pan over medium-high heat with 2 tablespoons of olive oil and add the chopped onions and celery. Saute, stirring frequently for 5 to 8 minutes or until the onions are golden. Transfer your sautéed veggies to the soup pot along with your sliced carrots. Now add 6 to 8 ounces of spiral pasta, depending on how hard you want your soup to be and cook for 15 minutes at a low boil or until the pasta reaches your desired doneness. While the pasta is cooking, remove the chicken thighs and use two forks to shred the chicken into bite-size pieces. Discard any fat or bones. Transfer the shredded chicken back to the pot. When the pasta is just about done cooking, season the soup with one teaspoon of Mrs. Dash or your favorite salt free seasoning, then add one large pressed garlic clove, three tablespoons of fresh dill and more salt to taste if needed. Simmer for another minute then turn off the heat. Yum! We are done and that was so easy. This is one of my go-to soups because it comes together so quick and everybody in my family loves this. And look at just how loaded and hearty this is. It has so much chicken in it and I personally love overcooking the noodles so they're like big and plump and my kids love it too. But you don't have to overcook yours if you don't want to. I'm gonna serve this up right away because I cannot wait. Oh my goodness! This is old-school comfort food chicken noodle soup. All right, going in for the taste test. I cannot wait. This is one of my all-time favorite soups all All right, a little bit of everything. This is so hardy and loaded. This is so good, such a comforting food. Oh, seriously I can eat this three times a day. I love the plump noodles in every bite and the chicken is just fall apart tender and so juicy. And using chicken thighs, gives it some really good flavor. I'd say that's the secret to making this soup completely amazing. Yum - yum! I cannot wait to enjoy the rest of this and serve it to my kiddos for dinner. This is one feel-good dinner.

cheese lasagna saucy, beefy and cheesy

Hi everyone,today we'remaking our favoritethree cheese lasagna.This is so saucy, beefy and cheesy. Plusit's easy and better than any restaurantlasagna. We'll start with the pasta. Place nine lasagna noodles into a pot ofsalted water and cook until al denteaccording to the package instructions.Al dente means - firm to the bite anddon't overcook your noodles because they will still soften up a bit when you bake the lasagna. Drain the noodles, then add cold water to stop the cooking process and to keep them from sticking together.
Usually, while the noodles are cooking,
I'll make the meat sauce. In a deep pan,
over medium-high heat, add one tablespoon
of olive oil, then one pound of ground
beef and 1 small diced onion. Saute for 5
minutes or until the meat is no longer
pink. Add two large minced garlic cloves
and cook another minute or until
fragrant, then add 1/4 cup of good red
wine and saute until mostly evaporated.
And if you don't have red wine on hand,
you can substitute with beef broth. Now
add 24 ounces or 3 cups of your favorite
marinara sauce, either homemade or
store-bought. Season with half a
teaspoon of salt, 1/4 teaspoon of pepper,
1/4 teaspoon of dried thyme, half a
teaspoon of sugar and two tablespoons of
parsley, Bring that to a simmer, then
cover and cook in low heat for 5 min
while you make your cheese sauce. In a
large mixing bowl combine 16 ounces of
cottage cheese, 15 ounces of ricotta
cheese, 1 cup of shredded mozzarella, 1
large egg and 2 tablespoons of finely
chopped parsley. Mix until it's well
blended. Everything's ready and now we
can assemble the lasagna. In a deep 9 by
13 casserole dish spread half a cup of
the meat sauce evenly over the bottom
and cover that with three lasagna
noodles. Now add 1/3 of the remaining
meat sauce and sprinkle the top with one
cup of mozzarella cheese.
Next spoon on half of the cheese sauce
and spread evenly. Repeat the process
until you have three layers of noodles.
This is a good time to pre-heat your
oven to 375K F. Top thelast layer of noodles with the remainingmeat sauce and cover it with one cup ofshredded mozzarella cheese.


Adding thecheese on top forms a crust that makesthis lasagna supremely juicy. You'll needto cover and bake this casserole so
prepare a large sheet of foil. Also very
important to keep the cheese from
sticking to the foil, poke eight to ten
toothpicks evenly over the top of the
lasagna, then loosely cover with the foil
and seal the edges. Bake at 375K F for 45 minutes, then remove the foil and set the oven to broil forthree to five minutes or until thecheese is golden brown.Now for thehardest part, you want to let the lasagne
cool for 30 minutes in the pan for it to
set and become much easier to slice andit is hard to wait for lasagna... All right,
you're supposed to wait about thirty
minutes for this to rest so that you
don't eat it when it's blazing hot, but I
just can't wait anymore so I'm gonna get
this party started because I cannot
resist a cheesy juicy loaded lasagna and
of course take out the toothpicks. Do
your family a favor and don't leave the
toothpicks in. That would result in
unpleasant situations. Oh man!... A little
bit of meat sauce on that one.
Wow! Okay and you all know how I feel
about garnish so we're gonna add some
garnish to this. Just a little bit of
fresh parsley,
cuz there's fresh parsley inside, there
should be fresh parsley on top. You know
what I'm talking about,
especially if you're serving this for
the holidays. It's like the easiest thing
you can do to fancy up a dish. Okay now,
we've got it. Okay, I'm gonna cut into
this because I am so hungry for it so
here we go. And this is irresistible,
cheesy, which means my kids love it of
course. Okay, we're gonna get the biggest
piece because that is how we roll. Look
at that cheese pull! Oh,Look at
those layers. This is a loaded lasagna.
Yum yum... Okay, here we go.
Enough chatter, less talk and more eating.

avocado salmon salad

avocado salmon salad

Hey everyone,This avocado salmon salad is a keeper! it's loaded with all the best ingredients and juicy pan-seared salmon. The fresh lemon dressing is so easy and gives this salad amazing flavor. Let's start with the dressing. You'll need 3 Tbsp of fresh lemon juice and it is important to use fresh so start squeezing those lemons. Next add 3 Tbsp of extra virgin olive oil, 1 tsp of salt and 1/8 of a tsp of black pepper and last but not least, add two Tbsp of freshly chopped dill and stir everything together. Now the salmon is so quick and easy to prepare. You'll need 1 pound of salmon and I have that cut into four fillets. Season both sides with garlic salt and freshly ground black pepper. Place a large non-stick pan over medium heat and add half a Tbsp of oil. Once the oil is hot, add the salmon and cook about three to four minutes per side or until golden brown and cooked through. Remove the salmon to a plate then spoon about a tsp of the dressing over each fillet. Set those aside and let them cool to room temperature while you prepare the rest of your salad. I've washed, chopped and spun dry one medium head of romaine lettuce. Place that in a large salad bowl. Now slice up one English cucumber, add those to the salad bowl then thinly slice six radishes. Next, thinly slice and add half of a small red onion. Onto my favorite part - the avocado. We're using two avocados. Add all of your avocado to the salad bowl. Alright, it's time to finish this salad off and there's two ways to serve it. You can either break up the salmon and toss it with the rest of the salad or just serve it right over the top. It's a little bit fancier so that's what we're gonna do. Juicy salmon! Wow! And then the last step is drizzle generously with that dressing and I'm telling you this is gonna become your new favorite dressing. It's so easy but just so delicious. It smells good too. All right and use every bit of that dressing because it is so good. YUM! Okay, and I kind of jumped the gun and put the salmon in too early so I'm going to move it aside and give this salad a quick toss so that all the flavors can meld with that dressing. Okay, here we go, oh so much avocado! The best! Wow! This is one glamorous salad. It looks so impressive and it tastes even better. Mm-hmm, all right and we're all about big portions around here, you already know that. This is normally supposed to serve four as a side salad but tell you the truth, my husband and I can down this thing together. Whoops, making a mess.

 Mm-hmm okay. And then a big piece of salmon right over the top, so lovely. Mm-hmm okay, let's do this. That salmon is so juicy, it's the easiest way to cook it, just on the skillet. So quick and flavorful with that dressing over it. Okay, a little bit of everything... mmm-hmm. Everything works so well together. You've got that creamy avocado, crunchy cucumber and then the radishes give it this exciting pop of flavor. And if you don't like radishes, totally okay. You can substitute with tomatoes, that'll still be delicious but wow! This is delicious and the dressing is so fresh with the lemon juice and dill. This is an amazing salad!

Eeasy chicken Tetrazzini

Hi everyone,Today we're making chicken Tetrazzini. It's a creamy, cheesy pasta bake that's loaded with juicy chicken and everyone who tries this loves it. We start with cooking 12 ounces of pasta and I'm using thin spaghetti here but you can use any pasta you have on hand. Cook the pasta in salted water according to package instructions until it's al dente or firm to the bite. While the pasta is cooking, prep the rest of your ingredients. You'll need 4 cups of shredded chicken. You can get this from a cooked rotisserie chicken, which is the easiest way or you can season and saute 2 pounds of chicken breast. Break the chicken apart into bite-size pieces and set it aside. Now thickly slice 1 pound of white mushrooms. Finely chop 1 medium onion, then mince 3 to 4 garlic cloves. Now finely chop 1/4 cup of fresh parsley and for your last bit of prep squeeze 1 tablespoon of fresh lemon juice. Once the pasta is finished cooking, drain and rinse to stop the cooking process, then set it aside. Place a large Dutch oven or heavy-bottomed pot over medium-high heat, add two Tbsp of olive oil, then add the sliced mushrooms and sauté for about three minutes or until softened. Add diced onions and cook for five to seven minutes, stirring occasionally until the onions are soft. Add the minced garlic and stir for another minute or two, just until the garlic is fragrant, then remove the mushrooms to a separate dish. You'll make the sauce in the very same pot and there's no need to wash it. Melt four Tbsp of butter then stir in a quarter cup of flour. Cook for one to two minutes, stirring constantly until the mixture is lightly golden. Then add two and a half cups of chicken broth, a Tbsp of fresh lemon juice. a tsp of salt and a quarter tsp of black pepper. Stir until smooth. Finally stir in one and a half cups of half-and-half. Or you can use equal parts of milk and heavy cream and bring everything to a simmer. Taste the sauce and add more salt and pepper as needed. Add the pasta, chicken and mushrooms back to the pot, then stir in a quarter cup of fresh parsley. Stir well to make sure every noodle is coated in that amazing sauce. Sprinkle the top generously with one and a half to two cups of shredded mozzarella cheese. Cover the pot and bake at 350˚F for 30 minutes, then remove the lid and continue baking another 15 minutes which creates a golden cheesy crust. Oh! Come to mama! I am excited because this made my house smell amazing and it's delicious so let's get right into this and do the taste test. Okay and you want to break through that cheesy crust. The crust is awesome because it seals in all the juiciness and makes this pasta incredibly creamy and not dry not at all. Okay, here we go. Creamy and cheesy, because one scoop is just not enough... Okay, and then garnish with a little bit of fresh parsley because it gives it that beautiful pop of color and flavor. And here we go. Alright, to get a little bit of everything on my fork and the chicken is like melt-in-your-mouth delicious. Alright, seriously though, that chicken is so tender and then the plump juicy mushrooms and the sauce has amazing flavor. It just baked into every noodle so every bite is incredible. I hope you guys loved this recipe, it's a family favorite. 

shrimp fried rice

shrimp fried rice

Hi everyone, We're making the easiest shrimp fried rice. This is a family favorite and it's perfect for a busy weeknight. This recipe moves fast so you'll want to have everything prepped and ready to go. In a medium bowl combine 1 pound of raw shrimp with 1 TSP of corn starch, 1/4 teaspoon of salt and a quarter teaspoon of black pepper. Stir it together and set it aside. Now in a small bowl beat together four large eggs and then finely chop 1/4 cup of fresh green onion. Place a large nonstick pan or a wok over medium-high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil. Transfer shrimp to the hot skillet and spread them out in a single layer. Cook about 1 minute per side or just until cooked through and no longer opaque, then remove them to a bowl. In the same pan cook the beaten eggs, breaking them up with your spatula and cooking just until no longer runny. Then transfer them to a bowl,wipe the skillet clean with a dry paper towel. Then add another Tbsp of oil and the green onions and cook until the onions are fragrant, about 30 seconds. Now you'll need five cups of cold, leftover,white rice. Quickly stir the rice with the onion then spread it evenly over the pan and cook one to two minutes without touching it. Stir the rice once and let it sauté another 1 to 2 minutes. You should hear the rice sizzling. Drizzle in two Tbsp of soy sauce and stir well to combine.

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Add one and a half tsp of sesame oil and don't skip it. Sesame oil gives stir fry authentic flavor and aroma. Add 12 ounces of thawed carrots and peas then return your shrimp and your eggs back to the pan. Then stir everything to combine. Now try your stir-fry and add more soy sauce to taste. I usually add another half a tablespoon, to a tablespoon of soy sauce. Stir everything to combine and take it off the heat. Oh yes! All right, it is time for the taste test and I cannot wait. And I can't believe how fast this came together. This is such an easy meal and perfect for busy weeknights and it also makes a great meal planning option because it reheats really well. Ok, here we go. And lots of shrimp for me. I'm a fan and there's a lot in here too.It is so simple and so flavorful. You guys are gonna love this and I'm gonna put those chopsticks down because I am not that skilled and I'm not that patient. Okay, here we go. I'm gonna enjoy the rest of this. Oh and I love that it's loaded with veggies and so much protein, with the shrimp and the egg and perfect use for leftover rice.

CooK a Brussels sprouts in creamy cheesy Alfredo sauce

Brussels sprouts in creamy cheesy Alfredo sauce

Hi everyone,today we are cooking up Brussels sprouts in creamy cheesy Alfredo sauce.This is an easy, excellent side dish.Start by preparing two pounds of fresh Brussels sprouts. Cut off the ends then slice them in half and peel off any rough or dry outer leaves.
Now place a deep saute pan or a Dutch oven over medium heat and add six ounces of chopped bacon. Stir that for three to five minutes or until the bacon is browned and the fat has been released.
Transfer the crispy bacon to a separate dish and set it aside,keeping about three tablespoons of oil in the pan. Now add all of your prepared Brussels sprouts and season with half a teaspoon of salt and a quarter teaspoon of black pepper. Cover and cook over medium heat for eight to nine minutes, stirring occasionally. Cook until the Brussels sprouts are tender and lightly browned. Add one large, minced garlic clove and stir for about a minute,until fragrant then add one and a half cups of heavy whipping cream and bring it to a simmer.Add one tablespoon of fresh lemon juice,then stir in 1/3 cup of Parmesan cheese.Now season to taste and I added another quarter teaspoon of salt. Then bring it just to a simmer and remove it from the heat. You don't want it to boil or the cheese can clump together. Who else is really excited right now!? Hot, bubbly, creamy! The only thing left to do, is garnish it with that crisp bacon that we made earlier. I'm so excited right now because I get to eat this all!Right, this is such an easy side dish and it is absolutely holiday worthy and my son loves these, which is awesome, because it's Brussels sprouts and even people who don't love Brussels sprouts will love this because - Alfredo. Okay, let's dig in. I am so hungry for this. Oh, look at that! So creamy and then a little bit more bacon because, why not. You can tell I like bacon. Okay, on to the taste test. A big fork full so I look really awkward when I'm chewing. Okay, that's not the goal.
This is so flavorful. The sauce is really easy. You can taste that little hint of lemon and then the Parmesan cheese makesit so creamy. The Brussels sprouts are perfectly tender and I love the crunchy
salty bites of bacon in there. Oh man, it just makes this irresistible. This is creamy, decadent and oh so delicious and it reheats really well, if you're lucky enough to have leftovers.

Autumn Apple Chicken Sandwiches

Autumn Apple Chicken Sandwiches

An Autumn inspired pulled chicken sandwich recipe with hints of curry and cinnamon! This chicken is great served on buns with apple slices and fresh spinach leaves.

• 2 pounds boneless, skinless chicken breasts
• 3 granny smith apples, peeled, cored and diced
• 2 medium sweet onions, diced
• ½ cup dried cranberries
• ½ cup stock or water
• 1 teaspoon curry powder
• ½ teaspoon cinnamon
• Salt and pepper, to taste

Place all this ingredients in the slow cooker and stir together. Cook on low for 6 hours.
Take the chicken breasts out then shred them with 2 forks and stir back into the slow cooker.

Mango Chicken

This recipe is inspired by the bold flavors of Indian cooking, but is mild enough for the whole family to enjoy. Garam masala is a spice blend that now is available in most grocery stores. Any variety of mango can 
be used, and feel free to swap in the more economical frozen mango, if you like.

• 1 pound boneless, skinless chicken thighs
• Salt and pepper
• 1 pound sweet potato, cubed
• 1 cup diced yellow onion
• 1 (15 ounce) can diced tomatoes
• 1 cup coconut milk
• 1 cup chicken stock
• 1 tablespoon garam masala
• 1½ cups diced mango
• Cooked rice for serving (optional)

Turn the slow cooker on low.
Place chicken thighs in the slow cooker and sprinkle with a pinch of salt and pepper. Add remaining ingredients and cover slow cooker.
Cook on low until chicken is cooked through. Shred chicken into smaller chunks. Stir and season with salt and pepper to taste. Serve over cooked rice if desired.

Whole Tuscan Chicken

Whole Tuscan Chicken

An Italian variation of a very popular recipe on my blog The Little Kitchen, this meal is super-quick to put together. Since you broil the chicken after it's done cooking in the slow cooker, it will be like you roasted awhole chicken, Tuscan-style!

• 3 teaspoons salt
• 2 teaspoons paprika
• 1½ teaspoons dried thyme
• ½ teaspoon garlic salt
• ½ teaspoon dried rosemary
• ¼ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 1 lemon, juiced and zested
• 8 cloves garlic, minced, divided
• 1½ pounds small red potatoes, larger ones halved or quartered
• 1 onion, chopped
• 3 carrots, cut in half lengthwise and then into quarters
• 1½ tablespoons olive oil, divided
• 3½ to 4½ pounds whole roasting or fryer chicken
• 1 lemon, quartered

Put salt, paprika, thyme, garlic salt, rosemary, oregano and black pepper in a small bowl and mix
together. Set aside. Add the lemon zest and half of the minced garlic cloves to the bowl of seasonings and mix again.
Add the potatoes, onions and carrots to the bottom of the slow cooker. Pour lemon juice and 1 tablespoon of the olive oil on top the vegetables and mix to coat. Add the other half of the minced garlic cloves on top of the vegetables.
Wipe the chicken dry with a paper towel. Fold the wings down. Separate the skin from the breast and drumsticks with your fingers, but be careful not to rip the skin. Place some of the seasonings under the skin.
Rub chicken with ½ tablespoon olive oil. Add the seasoning inside and all over the chicken. Add quartered lemons to the inside of the chicken. Tie the legs together with kitchen twine. Place the chicken
on top of the vegetables inside the slow cooker.
Cook on high for 4 to 6 hours or on low for 6 to 9 hours. (Cook until the internal temperature of the leg
is at 160 degrees F.)
Remove the chicken using turkey lifters and place in a roasting pan or oven-safe glass dish. Broil in your oven at 550 degrees F (or the highest your oven broiler will go) for 5 to 10 minutes. (Be careful and watch it to ensure it doesn't burn.) Serve chicken with vegetables from the slow cooker.

Balsamic Orange Roast Beef

Balsamic Orange Roast Beef

This beef comes out of the slow cooker so ultra tender that you only need a fork to dig in. It's sweet and fragrant from fresh oranges, with a lovely balsamic vinegar tang.

• 3½-4 pound boneless beef chuck or round roast
• 1 cup beef broth
• ½ cup balsamic vinegar
• ½ cup orange marmalade (I like to use a marmalade with large pieces of orange peel)
• 4 large cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon red pepper #akes
• Juice and zest of 1 large orange, plus orange wedges for serving
• Freshly ground black pepper

Place beef roast in slow cooker. In a small bowl, whisk together beef broth, balsamic vinegar, marmalade,garlic, soy sauce, Worcestershire sauce and red pepper #akes. Pour mixture over beef, place lid on slow
cooker, and cook on low heat for 6 to 8 hours, or about 4 hours on high.
Once beef is fork tender, remove it to a serving dish. Pour most of the gravy from the slow cooker (leave about ¼ cup of gravy in the slow cooker) into a medium saucepan and then return the beef to the slow cooker to keep warm. Use a fat separator to remove the obvious fat from the gravy in the saucepan. Cook
gravy over medium-low to medium heat until reduced nearly by half, then stir in orange juice and zest.
Remove pan from heat.Transfer beef from slow cooker to a serving dish. Break beef apart just a bit with two forks and then pour gravy over the beef. Sprinkle with freshly ground black pepper. Serve with fresh orange wedges to
squeeze over the top.

Chicken Cacciatore

An easy Italian dish perfect for any time of the year. This is delicious served over spaghetti squash, rice or egg noodles.

• 1 large sweet onion, sliced
• 6 boneless, skinless chicken thighs (roughly 1¾-2 pounds)
• 3 bell peppers, sliced (go for a variety of colors)
• 8 cloves garlic, peeled and halved
• 2 ounces tomato paste
• 2 (14½ ounce each) cans fire roasted diced tomatoes with juice
• 2 (14 ounce cans each) small artichoke hearts, drained
• 1 cup chicken broth
• 1 bay leaf
• 2 teaspoons finely chopped fresh parsley
• ½ teaspoon crushed red pepper
• ½ teaspoon dried rosemary leaves
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 10 fresh basil leaves, chiffonade (rolled and cut in little strips, or “ribbons”)
• 2 ounces baby bella (cremini) mushrooms, sliced

Spread the onions over the bottom of a 6-quart slow cooker. Place the chicken on top of the onions. Top the chicken with the peppers, garlic, tomato paste, diced tomatoes, and artichoke hearts.
Pour the chicken broth over the top and add the bay leaf, parsley, crushed red pepper, rosemary, salt and pepper.
Cover and cook on low for 4 hours.
Add the basil and mushrooms and cook for an additional 10 minutes on high with the lid off.
Remove bay leaf before serving.

Note: Be careful not to cook too long past 4 hours or the chicken will get overcooked and dry.

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Summer is a great time for fresh produce and one of my favorite Southern veggies is okra. Fresh okra is like garden candy. While I love eating okra sautéed lightly with a little olive oil and salt, gumbo is probably the most iconic okra dish. The okra acts as a natural thickener, adding body and flavor to the dish. The spiciness and availability of fresh okra makes gumbo a natural fit for summer, but it also makes for a hearty cold weather supper, served over hot rice and alongside a helping of fresh cornbread.

• 8 chicken thighs
• 6 sausages, andouille or Italian
• ½ cup flour
• 3 cups chicken stock
• 26 ounces canned or boxed chopped tomatoes
• 1 yellow onion, diced
• 5 celery ribs, chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1½ teaspoons dried oregano
• 1½ teaspoons dried thyme
• 1½ teaspoons smoked paprika
• 1 teaspoon salt
• ¾ teaspoons cayenne pepper
• ¼ teaspoon black pepper
• 3 cups chopped fresh okra, stem ends discarded (frozen can be used in lieu of fresh, if fresh is 
• unavailable)

Place the chicken thighs skin side down in a room temperature frying pan and then heat the pan to med-high, rendering the fat out of the skin. Flip the chicken thighs to brown the other side and remove the skin from the thighs. Discard the skin. Flip the chicken again to brown the first, now skinless, side.Remove the chicken thighs from the pan and set them in the slow cooker.
Brown the sausages in the pan, then cut the sausages into pieces and add them to the slow cooker. Turn the heat down to low and sprinkle the flour into the rendered fat in the pan, whisking to fully incorporate the flour and create a roux. Gently cook the roux at a bare simmer for about 20 minutes, stirring frequently, until the roux is approximately the color of peanut butter. Scrape the roux into the slow cooker.Add the following ingredients to the slow cooker: chicken stock, chopped tomatoes, onion, celery, green bell pepper, red bell pepper, garlic, oregano, thyme, paprika, salt, cayenne and black pepper. Give the
slow cooker a brief stir, cover and cook on low for 6 hours.At the 6 hour mark, add the okra and turn the heat to high. Cook on high for 2 hours. Once the gumbo has finished cooking, skin the accumulated oil off of the top and serve the gumbo spooned over rice.

Raspberry-Chipotle Chicken Tacos

Raspberry-Chipotle Chicken Tacos

These raspberry chipotle chicken tacos are a fun way to switch up you weekly taco night. The warm and smoky heat from the chipotle pairs perfectly with the sweetness of the raspberry - it will have you coming 
back for more! We like to top our tacos with come fresh cilantro and some Mexican cotija cheese, but any  of your favorite taco toppings will taste great. 

• 2 pounds boneless, skinless chicken breasts, cut in half
• ⅓ cup plus 2 tablespoons raspberry preserves or seedless raspberry jam, divided
• 2 chipotle peppers in adobo sauce
• 1 clove garlic
• 1 tablespoon adobo sauce (from canned chipotle peppers)
• 1 tablespoon kosher salt
• ½ teaspoon cumin
• 1 (15 ounce) can diced $re roasted tomatoes
• Salt and pepper
• Tortillas
• Toppings (optional) - cotija cheese, cilantro, avocado, sour cream, etc.

Place chicken breasts in a single layer in the bottom of the slow cooker.
In a food processor combine ⅓ cup raspberry jam, chipotle peppers, garlic, adobo sauce, salt and cumin,
Purée until mixture is smooth.
Pour chipotle mixture over the chicken breast then cover with the $re roasted tomatoes. Gently lift  chicken to allow some of the tomatoes and juice to get underneath. Cook on low for 5-6 hours, or on  high for 2-4 hours.
Shred the chicken with some or all of the cooking liquid. Stir in remaining 2 tablespoons of raspberry  jam, then season with salt and pepper to taste.
To serve, place chicken onto tortillas and top with desired taco toppings.

Note: You can find canned chipotle peppers in adobo sauce in the Latin aisle of most grocery stores.

Big Hill Cider Wash Tomme with Roasted Beets and Apple Fennel Salad

Smoke Signal Root Vegetable Gratin

• 1 lbs. parsnips
• 1 lbs. carrots
• 1 lbs. celery root
• 1½ lbs. rutabagas
• 2½ cups heavy cream
• 1 Tbsp. thyme leaves
• 1 pinch nutmeg
• 1 cup chicken stock
• 4 garlic cloves, minced
• 1 tsp. minced fresh thyme or
• 1/4 teaspoon dried
• ¾ cup Calkins Creamery smoke signal, crumbled
• Salt and pepper, to taste

Preheat oven to 425°F. Butter a 9x13x2-inch baking dish.Peel the parsnips and carrots and cut into ¼-inch-thick slices. Peel the root vegetables, cut in half, then cut into 1/8-inch-thick half rounds.Bring the cream, stock, garlic, nutmeg and thyme to a simmer in large saucepan. Add the rutabagas, cover, and simmer for 5 minutes. Add the carrots, celery root and parsnips to the cream and simmer 5 minutes longer. Season with salt and pepper.

Transfer the vegetables and cream mixture to the prepared dish. Bake uncovered until vegetables are tender and the liquid is thickens, about 45 minutes. Sprinkle the Smoke Signal cheese over the top and bake 10 minutes longer. Cool 15 minutes before serving. 

Big Hill Cider Wash Tomme with Roasted Beets and Apple Fennel Salad

Roasted Beets

• 1 lb. whole unpeeled red beets
• 3 Tbsp. vegetable oil
• 3 Tbsp. salt

Toss the beets in oil and salt. Place in the roasting pan and cover with foil. Place in a 375°F oven and roast until tender, about an hour to an hour and a half. Let the beets cool, then peel. Cut the cooled peeled beets into a large dice. Serve chilled.

Apple Fennel Salad

• ½ lb. shaved fennel bulb
• ½ lb. thinly sliced PA green apple
• 1 red onion, shaved
• Salt to taste

Soak the shaved red onion in ice water for 5 minutes and drain. Combine with the shaved fennel and sliced apples. Toss with the blood orange vinaigrette.

Blood Orange Vinaigrette

• Zest of 1 blood orange
• ¾ cup blood orange juice
• 2 Tbsp. lemon juice
• 2 Tbsp. minced shallot
• 2 tsp. whole grain mustard
• Salt and pepper to taste
• ¾ cup vegetable oil

Combine all the ingredients except the vegetable oil. Slowly whisk in the vegetable oil. 

Plating for each salad

• 3 oz. Keswick Creamery Cider Washed Tomme
• 3 oz. dressed fennel salad
• 2 oz. roasted diced beets
• 3 blood orange segments

Place the dressed fennel salad on a plate. Top with a wedge of the Cider Washed Tomme. Arrange the roasted beets and blood orange segments around the plate. 

Cooking a Pan Seared Striped Bass over Leek Fondue

Pan Seared Striped Bass over Leek

Fondue with a Red Wine Reduction

and Crispy Potatoes

Pan Seared Striped Bass

• 4 PA striped bass fillets, 4 oz. each,skin-on, descaled and deboned
• Salt and pepper to taste
• 4 oz. all-purpose flour (for dredging)
• 4 oz. blended olive oil

Score the skin on the striped bass fillets three times, just enough to get through the skin but not piercing the flesh (this will prevent the fish from “curling up in the pan”). Season the fillets with salt and pepper before dredging and shake off any excess flour. Heat the oil in a large nonstick sauté pan (with plenty of surface area) until it just reaches the smoking point. Sear the fish skin side down until golden. Flip the fish over and cook in a 400˚F oven for 5 minutes, until reaching an internal temperature of 135˚F. Remove the fish from the oven and allow to rest on a sheet tray lined with paper towels.

Leek Fondue

• 8 oz. leeks, medium dice, whites only,well rinsed
• 2 oz. butter
• 6 large thyme sprigs, picked clean and rough chopped
• 8 oz. Meyer Dairy heavy cream
• Salt and white pepper to taste

Melt the butter with the thyme sprigs over medium heat in a saucepan.Add the leeks and cook until soft, about 20 minutes. Add the cream and reduce until thick. When completely reduced, adjust the seasoning with salt and white pepper.

Red Wine Reduction

• 4 oz. onion, large dice
• 2 oz. carrot, large dice
• 2 oz. celery, large dice
• 2 garlic cloves
• 1 oz. olive oil
• ½ 750-ml bottle Cabernet Sauvignon
• 4 oz. roasted chicken stock
• 1 sprig rosemary
• 6 sprigs thyme
• 5 peppercorns
• 2 oz. cold butter
• Salt to taste

Brown the onions, carrots, celery, and garlic in oil over high heat in a saucepan until browned. Deglaze with the chicken stock and red wine scraping the sides and bottom. Reduce the heat to low and add the aromatics. Reduce the sauce to about 8 ounces of liquid and strain. If too thick, add a little leftover wine (if it hasn’t been drunk yet). Finish by stirring in the butter and adjusting the seasoning with salt.

Crispy Potatoes

• 1 PA russet potato, scrubbed clean
• 16 oz. vegetable oil
• Fine kosher salt, to taste

Heat the oil in a high-sided pot to 365˚F. While the oil is heating,
julienne potatoes with a mandoline and rinse in water (to remove the excess starch). Remove the potatoes from the water and dry (bone dry to reduce the amount of splatter from the oil). Fry the potatoes until golden brown and crisp. Remove and allow to drain on a paper towel and finish with salt.

Plating

• 1 oz. chives, matchsticks

In the center of the plate, place 4 ounces of the leek fondue. Place the fish directly on top of the fondue. Drizzle around the plate with the red wine reduction. Top with the crispy potatoes and chive matchsticks.

How to Cooke Burrata Cheese Ravioli

Burrata Cheese Ravioli

with Butternut Squash Consommé,

Chestnuts, Brown Butter, Crispy Sage, and

Pumpkin Seed Oil

Chestnuts

• 18 peeled chestnuts
• 12 oz. cream soda
• 1⁄3 tsp. salt

Place a pot of water on the stove and bring the water up to 189˚F. Put the chestnuts, cream soda, and salt in a ziploc bag and seal, remove as much air as possible. Cook in the water for 45 minutes. The chestnuts should feel tender when gently squeezed through the bag. Remove the bag from the water bath and let the chestnuts cool to room temperature in the bag, about 1 hour. Drain the chestnuts through a fine mesh sieve placed over a bowl, reserving both the nuts and the liquid. Set the liquid aside for making the consommé. Put the chestnuts in a lidded container in the refrigerator for later use.

Butternut Squash Consommé

• 3 butternut squash, about 6 lb.
• ½ tsp. salt
• 1 ½ cups plus 1 Tbsp. cooking liquid reserved from chestnut preparation
• Xanthan gum (as needed)

Cut the top and bottom off all the butternut squash. Stand the squash upright on a cutting board and, using a sharp knife, cut downward to remove the skin in strips. Rotate the squash as you go. Lay the squash on its side and cut crosswise, separating the bulb end from the neck. Cut the bulb end into quarters and remove and reserve the seeds. Cut the neck crosswise into 4 slices, each 1 inch thick. Then, using a 1-inch ring mold,punch out rounds from each slice. Reserve the trimmings for juicing. Repeat with the remaining 2 squashes. You should end up with 12 rounds total. Reserve any neck pieces for juicing.

Place a pot of water on the stove and bring to 185˚F. Juice all of the
trimmings and the quartered bulb ends of the squashes. Strain the juice through the fine mesh sieve placed over a bowl, you should have about 1½ cups plus 1 tablespoon juice. Add the salt, then transfer the juice to a plastic Ziploc bag, add the squash rounds, and remove as much air as possible. Cook the squash in the water for 1 hour until tender. Remove the bag from the water and set aside for 10 minutes. Prepare an ice bath,transfer the squash, still in the bag, to the ice bath and let cool completely.Replenishing the ice as needed, about 30 minutes.

Open the bag, remove the squash rounds, and set aside. Strain the squash juice through a fine mesh strainer placed over a saucepan. Then strain the chestnut cooking liquid through the fine mesh strainer placed over the same pan. Put the pan over medium-high heat and bring to just below a simmer. The liquid will separate. Remove from the heat and strain through a cheesecloth-lined fine mesh sieve. Weigh the liquid and calculate 0.1 percent of the weight. Weigh out the same amount of xanthan gum. Pour the strainer liquid into the blender and turn the blender on to low speed. Slowly increase speed until the vortex forms in the center of the liquid. Sprinkle the xanthan gum and blend for a full 5 seconds until completely dissolved and the liquid has thickened slightly to
make a consommé. The consommé may be stored in a lidded container in  refrigerator until is ready to serve, up to 3 days.

Burrata Cheese Ravioli

• Pasta Dough
• 2 cups all-purpose flour
• ½ tsp. fine sea salt
• 3 large eggs
• Semolina flour, for dusting

Put the salt and the flour in the bowl of a food processor. Pulse briefly to combine. Add the eggs and process for 30 to 60 seconds, or until the dough forms a rough ball. If the dough appears dry, add water 1 teaspoon at a time. If it is smearing along the sides of the mixer, add 1 tablespoon flour. Transfer to the  lightly floured surface and knead for one minute. Wrap in a plastic wrap and let it  rest in the refrigerator for 30min. Roll out the pasta to thinnest setting according to the pasta machine instructions. Cut into four 22-inch long sheets. 

Filling

• ½ cup fresh ricotta cheese, about 4 oz.
• 8 oz. Burrata, torn into small pieces
• ¼ tsp. pepper
• Pinch of freshly grated nutmeg
• Salt, to taste

In a medium size bowl, mix the ricotta, burrata, pepper, and the nutmeg.Add the salt as needed.

To make the ravioli

Lay out a sheet of pasta and dollop ½ tablespoon mounds of filling in two lines, 2 inches apart. Brush egg yolk around the filling. Lay another sheet of a pasta directly over filling and by your fingers, press out any air pockets. Using a round 2½-inch cutter, or larger, cut out the ravioli around each filling. Remove excess pasta and press the edges closed with your fingers. Repeat with the remaining sheets of pasta and filling. Let rest on the rimmed baking sheet sprinkled with a  cornmeal or semolina.Sprinkle with additional semolina to avoid sticking. Chill until ready to cook. For service, cook your pasta until al dente in boiling water for about 4-6 minutes and warm through the center.

Brown Butter Sauce

• 8 oz. butter

Place the butter in a saucepan and cook over medium heat for about 3 minutes until the butter starts to brown. Remove from heat and set aside.

Plating

• Butternut Squash Consommé
• Burrata Raviolis
• Brown Butter Sauce
• 12 crispy sage leaves
• 6 Tbsp. pumpkin seed oil
• Chestnuts

Place the hot consommé in the bottom of a bowl. Toss the raviolis in the brown butter. Warm the butternut squash rounds and place in the center of the bowl, top with the raviolis, crispy sage, and then garnish with a swirl of pumpkin seed oil and the chestnuts.

Stinco Polenta

Stinco Polenta

• 1 PA veal hind shank, whole, 3-4 lbs.
• 2 Tbsp. unsalted butter
• 1 tsp. olive oil
• 1 large onion, rough chopped
• 1 large leek, leaving some green, split and sliced
• 1 large carrot, rough chopped
• 8 garlic cloves, minced
• 2 celery stalks, rough chopped
• 1 Tbsp. Herb de Provence
• 1 cup 2016 Farm Show White
• ½ cup water
• 1 tsp. salt
• ½ tsp. white pepper
• 2 ripe medium tomatoes, peeled,seeded and rough chopped
• 1 tsp. orange rind, grated
• 1 tsp. lemon rind, grated
• 1 tsp. lime rind, grated
• 1 tsp. arrowroot
• 1 bunch basil, chiffonade
• Fresh grated Parmesan, as needed

Dry the veal shank and sear on high heat in a Dutch oven on all sides using butter and oil, 10-12 minutes. Add the onions, leeks and carrots and cook for 5 minutes. Add the garlic, celery, herbs, wine, water, salt and pepper. Stir well and bring to a full boil. Reduce the heat, cover and simmer for 1½ hours or until fork tender.
Add the tomatoes and rinds; return to a boil for 2 minutes. Combine the arrowroot with a teaspoon of water and add it to the pot. Stir and return to a boil. Remove from  heat and stir in  basil. Serve family style over polenta on a platter and top with fresh grated Parmesan.

Polenta

• 2 cups chicken stock
• 1 tsp. salt
• ¼ tsp. pepper
• 2⁄3 cup coarse white corn meal
• ½ cup Parmesan cheese
• 1 Tbsp. butter
• 1 tsp. chopped rosemary
• 1 tsp. chopped thyme

Bring the stock to a boil and season. Add the cornmeal slowly, stirring constantly until it’s all added. Continue stirring at a simmer until the polenta pulls from the pan, about 20 minutes. Remove from  heat,and  make stir in the remaining ingredients. Season to taste.

Plating

Pile the polenta on the platter and spread slightly, top with  veal
and drizzle with sauce from the Dutch oven. Top with fresh grated Parmesan.

Seared Veal Sweetbreads with Morel Dust and Brown Butter Citrus Sauce

• 2 lbs. fresh PA veal sweetbreads
• 1 quart white beef stock
• 4 oz. aromatics
• 3 oz. dried morel dust or other type
• 6 oz. clarified butter
• 2 leeks
• 4 small new season carrots
• 4 oz. fresh fava beans
• 4 oz. haricot verts
• 1 lb. unsalted butter, divided
• 1 cup heavy cream
• 2 orange, zested and juiced
• 1 lime
• 1 sprig fresh sage
• 1 celery heart
• 1 bunch baby arugula
• kosher salt, to taste
• fresh ground white pepper, to taste

Soak the sweetbreads for 24 hours in cold water to remove any blood.This produces a whiter and milder tasting product. Cover the sweetbreads in cold stock with the aromatics and bring to a boil. Reduce the heat to a simmer for just a couple of minutes. Remove the sweetbreads from the stock and refresh in ice cold water. This further removes impurities, makes them whiter, and firms the flesh to make it easier to trim and portion.
After blanching, trim off any gristle and the exterior membrane with your fingers. Press the sweetbreads to give them a uniform shape. Lay in a pan and cover with a clean towel. Place another pan on top and use some form of weight to press. Weight for at least 2 hours and up to 24 hours,under refrigeration. Slice the pressed sweetbreads into 5-ounce portions and set aside.
Cut the leeks and carrots to the desired size and cook them separately in boiling salted water. Shock them in cold water and set them aside to be sautéed. Cook the fava beans and shock cool; reserve.In a saucepan, heat 4 ounces of the unsalted butter to gently brown it; do not burn. Take half of the grated rind and all of the juice of one orange and the grated rind of the lime and bring to a simmer. When reduced by half, add 3 tablespoons of heavy cream and allow to reduce for a couple of minutes. Cube 3 ounces of unsalted butter and begin to whisk intothe juice and cream mixture while alternating the brown butter into the mixture. The sauce should be a light sauce that coats the back of spoon.
Season with salt and white pepper and set off to the side but keep warm,not hot.

Preheat an oven to 350˚F. Season and coat the veal sweetbread slices with the morel powder. Heat the clarified butter in an oven proof pan over medium heat. Add the sweetbreads and cook until evenly golden brown.

Place the pan in the preheated oven and cook in the oven for 15 minutes,basting with butter frequently.
Take the remaining butter and sauté the vegetables quickly and season with salt and pepper.

Plating

Place the veal sweetbreads in the center of the plate and arrange the
sautéed vegetables around using the other orange cut into slices, celery leaves, and the rocket to give an elegant presentation. Drizzle the butter sauce around and finish with fresh sage. 

How To cook Beef Braciole

Beef Braciole

• 1 lb. PA beef top round, thinly sliced
• 1 red bell pepper
• 1 green bell pepper
• 2 bunches green onions
• 4 large garlic cloves
• 1 bunch fresh parsley
• 1 cup grated Romano cheese
• 1 cup bread crumbs
• 5 oz. olive oil
• 2 bay leaves
• ½ lb. all-purpose flour
• Salt, to taste
• Pepper, to taste
• 4 oz. Madeira cooking wine
• 4 oz. beef broth
• 2 jars of DelGrosso’s Meat Flavored Sauce
• Toothpicks

Preheat an oven to 350˚F.

Place the peppers, green onions and parsley onto a cutting board and chop very fine. Shred 2 large cloves of garlic into a mixing bowl then add the chopped vegetables, cheese, bread crumbs and a pinch of salt and pepper.Mix together and set aside.

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Place the thinly sliced beef flat on a cutting board, then cover with plastic wrap. Next using a meat tenderizer, pound the meat until approximately ¼ inch thick. After this is complete, uncover and season with salt and pepper.To stuff the beef, use the back of a metal spatula to spread the filling over the meat. Roll the meat up and use 2 toothpicks, inserted diagonally through the meat to hold the roll together during the frying and baking process.

Heat a Dutch oven over medium heat, then add enough olive oil to coat the bottom of the skillet. Add 2 cloves of garlic and 2 bay leaves. When the garlic begins to simmer, coat the rolled beef in the flour making sure to shake off excess. Place in the skillet to brown the meat on both sides.Once the meat is browned, remove it from  skillet. Discard 3/4 of the olive oil. Add the wine and bring to a simmer. After the wine has reduced, add the beef broth and reduce again by half. Add the DelGrosso Meat Flavored Sauce. Once this comes to a simmer, add the meat and place in the preheated oven and bake for 1 hour  15 minutes.When the beef is tender, remove from the oven and place on a serving dish,removing toothpicks before serving. 

Low and Slow Baked BBQ Short Ribs

Low and Slow Baked BBQ Short Ribs

Short Ribs

• 4 lbs. boneless PA beef short ribs, cut into 4-inch pieces
• 1 Tbsp. kosher salt
• 4 tsp. black pepper
• 4 Tbsp. flour
• Barbeque sauce, recipe follows

Preheat the oven to 275°F. Season the short ribs with flour, salt, and
pepper. Arrange them in a baking dish.
Spoon one third of the sauce over the ribs. Use the tongs and flip them over. Top the other side of the ribs with one third of the sauce. Cover the pan with aluminum foil and place into the oven for two and a half hours.Remove the foil and check the ribs for tenderness, place the rest of the sauce over the top of the ribs and cooked uncovered for 30 minutes.
Transfer to a serving platter and place the extra sauce in the pan over the top. Serve over oven roasted red skin mashed potatoes.

BBQ Sauce

• 1 ½ cup ketchup
• ¾ cup dark brown sugar, packed
• 2 Tbsp. cider vinegar
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. Dijon mustard
• 2 tsp. chili powder
• 1 Tbsp. garlic powder
• Juice of one lemon
• ¼ tsp. cayenne pepper

Combine all the ingredients for the barbecue sauce in a small bowl and mix until smooth.

Hot Beef Sundaes

Hot Beef Sundaes

• 1 package (17 ounces) of refrigerated fully-cooked beef tips with gravy
• 1 package (24 ounces) refrigerated mashed potatoes
• Toppings
• 4 oz. shredded cheddar cheese
• 4 Tbsp. sour cream
• 4 grape tomatoes

Heat the beef tips with gravy according to the package directions. Heat the mashed potatoes according to package directions. Using an ice cream scoop, place 2 scoops (about 1/3 cup each) of mashed potatoes in each of 4 individual sundae cups or serving bowls. Divide the beef tips evenly over the potatoes in each dish. Sprinkle with cheese and top with dollop of a sour cream, as desired. Place 1 tomato in the center of each serving for a “cherry.”

Hot Veal Sundaes

• 1 package (17 ounces) refrigerated fully-cooked veal tips with gravy
• 1 package (24 ounces) refrigerated mashed potatoes
• Toppings
• 8 oz. sautéed sliced mushrooms
• 4 oz. shredded Monterey jack cheese
• 4 Tbsp. crispy onion straws
• 1 Tbsp. chopped scallions

Heat the veal tips with gravy according to the package directions. Heat the mashed potatoes according to package directions. Using an ice cream scoop, place two scoops (1/3 cup each) mashed the potatoes in each of 4 individual sundae cups or serving bowls. Divide the veal tips evenly over the potatoes in each dish. Top each sundae with the mushrooms, then cheese, and finished with the crispy onion straws and scallions.

How to cook a Brown Butter Pumpkin Sage Risotto

Brown Butter Pumpkin Sage Risotto 

with Hazelnut Brussels Sprouts

Risotto

• 3 Tbsp. butter
• 2 Tbsp. fresh sage, chopped
• 2 medium onions, diced
• 1 cup pearl barley
• 3 garlic cloves, minced
• 1 Tbsp. fresh thyme, chopped
• 4 cups vegetable broth
• ¼ cup dry white wine
• Salt and pepper, to taste
• 1 ½ lb. pumpkin, or butternut squash,about 6 cups, cut into uniformpieces and pulsed in a food processor until shredded
• ½ cup Parmesan cheese

Brown the butter in a sauce pan with the sage. Add the onion and barley,sauté until the barley is fragrant and the onions are translucent. Add the garlic, thyme, white wine, vegetable broth, and the shredded squash. Add salt and pepper to taste. Bring to boil and reduce the heat to a simmer,uncovered, stirring occasionally for about 30 minutes or until the barley is cooked through but still chewy and the squash is falling apart. Add salt and pepper to taste. Turn off the heat and stir in cheese. 

Hazelnut Brussels Sprouts

• 1 quart Brussels sprouts, cleaned
• 2 Tbsp. butter
• 1 tsp. lemon zest
• Salt and pepper, to taste
• ¼ cup hazelnuts, roughly chopped

Melt the butter with the lemon zest. Toss the Brussels sprouts in the
butter and season with salt and pepper. Transfer to a sheet pan and
roast for about 9 minutes in a 375˚F oven. Remove from the oven and toss with the hazelnuts. Continue to bake about 6-7 minutes until the Brussels sprouts are tender. Spoon over the risotto to serve.

Comfy Vegan Winter Stuffed Pepper with a Cashew Lime Cream Sauce

Peppers

• 4 large PA red bell peppers Olive oil, as needed

Remove the tops and seeds from the peppers. Brush with olive oil.

Sweet Potato and Potato Filling

• ½ large PA sweet potato, ½-inch dice
• 1 large PA russet potato, ½-inch dice
• 1 Tbsp. olive oil
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. coriander
• Salt and pepper

To mak potatoes, preheat your oven to 400˚F. Place the diced sweet
potatoes and potatoes onto the sheet tray and toss with the olive oil,
cumin, salt, and pepper to coat. Slide the tray into the oven and roast until the pieces are soft and also cooked through, about 25 minutes. Remove the tray and lower the heat to 350˚F. While the potatoes are cooking, make the quinoa and start the enchilada sauce.

Quinoa

• ½ cup quinoa
• 1 cup water

To make the quinoa, combine ½ cup rinsed quinoa with 1 cup of water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. 

Enchilada Sauce

• 3 Tbsp. olive oil
• 3 Tbsp. all-purpose flour (or glutenfree flour blends)
• 1 Tbsp. ground chili powder
• 1 tsp. ground cumin
• ½ tsp. garlic powder
• ¼ tsp. dried oregano
• ¼ tsp. salt, to taste
• Pinch of cinnamon
• Pinch of nutmeg
• 2 Tbsp. tomato paste
• 2 cups vegetable broth
• 1 tsp. apple cider vinegar
• Freshly ground black pepper, to taste

Measure the dry ingredients (flour, chili powder, cumin, garlic powder,oregano, salt, cinnamon, and nutmeg) into a small bowl and place it near the stove. Then place the tomato paste and broth near the stove.

In a medium-sized pot over medium heat, warm the oil until it’s hot
enough that a light sprinkle of the flour mixture sizzles on contact. Once it’s ready, pour in the flour mixture. Whisk constantly, about 1 minute. Then whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise the heat to medium-high and bring your mixture to simmer, then reduce heat to maintain a gentle simmer. Cook, whisking
often, for about 5 or 7 minutes, until the sauce has thickened for bit. The sauce will further thicken as it cools. Remove from the heat, then whisk in the vinegar and season to taste with freshly ground black pepper and more salt if necessary.

Pumpkin Seed Crumble

• ¼ cup raw pumpkin seeds
• ½ tsp. coriander seeds
• ½ tsp. cumin seeds
• 1 tsp. nutritional yeast
• Salt and pepper, to taste

Combine all the ingredients in a food processor, stopping to scrape down the sides if needed. Grind until fine. Set aside.

Assembling the Peppers

• Peppers
• Potato filling
• 1½ cups black beans
• Quinoa
• Pumpkin seed mixture
• Enchilada sauce

With the oven preheated to 350°F, lightly oil a 9x13-inch baking pan; set aside.

Put everything in bowls and set up an assembly line from left to right:bowl of potato filling, bowl of black beans, the quinoa, the pumpkin 

seed mixture, and the enchilada sauce. *Extra fillings can be saved and combined to make a side dish.

Divide the fillings between the 4 bell peppers, gently packing it down to make each pepper full and then arrange them upright in the prepared pan: add a spoonful of the potatoes, a spoonful of black beans, a spoonful of quinoa, and several spoonfuls of enchilada sauce to fill pepper. Then cover with the pumpkin seed crumble on top.

Cover snugly with a foil and make bake for 1 hour. Take out halfway through
and cover with the remaining enchilada sauce. Put the peppers back in the oven and cook until they are tender and juicy and the filling is hot throughout. Remove from the oven.

Cashew Lime Cream Sauce

• ¾ cup raw cashews, soaked for 3 hours or more
• Juice and zest of 1 lime (about ¼ cup of juice)
• Splash of white wine vinegar
• Fat pinch of sea salt
• 4 Tbsp. filtered water

While the peppers are cooking, make the Cashew Lime Cream Sauce.Place the drained cashews in the bender along with the remaining ingredients. Blend on high until you have a creamy and smooth mixture.Scrape the lime cream into a container, chill and cover until you’re ready to serve it.

Plating

Serve the vegan peppers hot with a dollop of cashew lime cream and extra pumpkin seed crumble on top. Optional: top with diced avocado, green onions, and cilantro