- Preheat oven to 400 degrees
- Using a pairing knife, cut two slits along the edge of the nut.
- Place in a pot filled with cold water and bring to a boil. Turn off the heat, cover and let them stand for 20 minutes.
- Drain and place in a roasting pan in the oven for 30 minutes.
- Remove from the oven and let cool to the touch before peeling (they are easier to peel when they are still warm).
Photo by Amelia Crook via Flickr used with CC Attribution license
- Red potatoes
- Olive Oil
- Salt & Pepper
- Preheat oven to 500 degrees. Wash and scrub potatoes well.
- Place on a baking sheet with ¾ cups of water, cover in tin foil and bake for 30 min at 500 degree oven on bottom rack. Test for doneness by inserting a knife and making sure it goes through easily.
- Let cool for 5 minutes, then press with the bottom of a cup, until mashed flat, about ½” tall.
- Toss with lots of olive oil, making sure the oil goes in the nooks and crannies of each potato.
- Put back in the 500 degree oven for 15 min in top rack. Switch to bottom rack for another 15 min, until really brown and crispy.
- Sprinkle with fresh parsley if available.
Adapted from America’s Test Kitchen. Photo by Mike via Flickr used with CC Attribution, Non Commercial, Share Alike license
- ¾ pound whole wheat pennette or penne
- One 28-ounce can whole tomatoes in tomato puree, drained
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, sliced
- 2 tablespoons chopped parsley
- 1 teaspoon crushed red pepper
- Bring a large pot of water to a boil.
- Meanwhile, in a food processor, puree the tomatoes until smooth.
- Heat the olive oil in a large, deep skillet. Add the sliced garlic and cook over moderately low heat until golden, about 2 minutes.
- Add the crushed red pepper and cook for 30 seconds.
- Add the pureed tomatoes and cook over moderately high heat, stirring occasionally, until thickened, about 6 minutes.
- Season the tomato sauce with salt.
- Salt the boiling water. Add the pennette to the pot and cook, stirring occasionally, until al dente.
- Drain the pasta and add it to the sauce in the skillet. Toss well and spoon into bowls or a serving dish.
- Sprinkle the pennette with parsley and serve.
Adapted from Mark Strausman via Food & Wine. Photo by Kelly Garbato via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 8 oz udon noodles
- 2 tbs sesame oil
- 2½ tbs freshly ground peanut butter
- 1 tbs sesame seed paste
- 2 tbs soy sauce
- 2 tsp rice vinegar
- 2 tsp hot chili oil
- 1⅓ cup vegetable stock
- 2 tbs thinly sliced scallions
- Chopped drained cucumbers optional
- Cook noodles al dente (about 5 min), drain with cold water
- Put noodles in bowl with sesame oil and refrigerate uncovered for 1 hour
- Mix everything else together, pour over noodles
Andrea McFarren’s recipe adapted from Szechuan Noodles at Oasis in Ithaca, NY. Photo by Stacy Spensley via Flickr used with CC Attribution license
- 8 oz of Gruyère cheese
- 8 oz of aged swiss cheese, preferably Emmentaler
- 2½ Tbsp. flour
- 1½ cups semi-dry white wine, preferably Johannesburg Riesling
- 1 large clove of garlic
- Fresh ground black pepper to taste
- 2 to 3 Tbsp. of cherry brandy like Kirsch
- Grate the cheeses coarsely or chop them finely
- Toss cheese with flour
- Rub the pot with the clove of garlic and leave it in the pot
- Heat the pot and pour in the wine
- When the wine starts to bubble turn the heat down and slowly stir in cheese a little bit at a time with a wooden spoon incorporating more as it melts into the fondue
- Within a few minutes you should have a smooth and bubbling sauce. Regulate the heat to prevent breaking.
- If its not too hot and still thin you can combine some corn starch with the Kirsch to make a slurry before you add that to the fondue
- Grind in fresh pepper and stir in the Kirsch
Photo Matt Stratton via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 1 lb bag of pinto beans
- 2 cloves of garlic
- 3 Tbs hot salsa
- 1 tsp cumin
- 6 tortillas toasted
- 1 lb cheddar or jack
- Mild taco sauce
- 1 can chopped green chilies
- 1 can chopped black olives
- 1 medium onion sautéed
- Cook beans, chopped garlic, cumin & salsa in pressure cooker for 20–25 min
- Spray pam into cast iron skillet
- Layer tortillas, beans, grated cheese, taco sauce, onions, chilies, and olives
- Repeat using all ingredients
- Bake at 375° for 25 min
Photo by Allie Coremin via Flickr used with CC Attribution, Non Commercial, Share Alike license
- 2 lbs tofu
- 2 onions chopped
- 3 eggs
- 8 oz walnuts chopped
- 1 carrot grated
- 1 cup bread crumbs
- ½ cup wheat germ
- ½ cup soy sauce
- Garlic powder to taste
- Salt & pepper to taste
- Mash tofu
- Mix in onion, carrot & walnut
- Beat eggs
- Mix in tofu
- Oil cookie sheet
- Form into patties
- Bake 375° for 30 min or until browned
- Turn patties over once
Photo by Moira Clunie via Flickr used with CC Attribution, Non Commercial, Share Alike license