New York-Style Bagels

2 tsp active dry yeast
1 1/2 Tbs granulated sugar
1 1/4 cup warn potato water ( peel, cube and boil A LOT, let rest)
3 1/2 cups flour (more for kneading)
1 1/2 tsp salt

In 1/2 cup warm potato water, pour sugar and yeast. DO NOT STIR. Let sit 5 minutes. Stir mixture til dissolved completely. Mix flour and salt in large bowl. Make a well in the middle and pour in yeast mixture.
Pour 1/2 of the remaining potato water in also mix stirring in rest of water (more if high elevations have this to dry) resulting in a moist firm dough.
On floured surface, knead 10 minutes, til smooth and elastic. work in as much flour as possible - firm and stiff dough.
Lightly brush oil in a small bowl place dough in turn dough to coat all the dough. Cover with damp tea towel. Let rise for 1 hour.
Carefully divide into 8 pieces.
Shape in to rounds pressing on the surface as you create the round.
Make a hole in the center with a floured finger. Pull, then stretch. Place on a lightly oiled cookie sheet. After shaping cover with damp cloth 10 minutes.
Preheat oven 425*
Bring large pot of salted water. Use slotted spoon to lower bagels into water.
When bagel floats let cook 1 minute flip cook 1 minute.
Want a chewy bagel cook 2 minutes on each side.
Add toppings after bagels are removed from the water. Place on lightly greased cookie sheet again and bake 20 minutes

Pumpkin scones

2 cups flour
1/3 cup plus 1Tbs sugar
1 Tbs baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger
1/2 cup COLD butter
1/2 cup pumpkin puree'
3 Tbs 1/2 and 1/2
1 lg egg

Combine flour sugar, minus 1 Tbs, baking powder and baking soda and spices in a large bowl. Cut in butter. In small bowl combine pumpkin, egg and 1/2 and 1/2.
Fold in wet ingredients into the dry, ...the mix will be dry. Knead on floured surface til blended.
Divide in 1/2, 2 - 6"circles. Place on parchment paper or greased cookie sheet. Cut into 8 small wedges.
Or make one large circle and cut into 8 large wedges.
Brush with 1/2 and 1/2 and sprinkle with reserved sugar.

Bake 15 minutes or til light brown.

Spiced Glaze
1 cup confectioner's sugar
3 Tbs confectioner's sugar
2 Tbs whole milk or 1/2 and 1/2
1/8 tsp of cinnamon and nutmeg
pinch of cloves and ginger

Mix together glaze scones when cooled

Baked Oatmeal :) Jeanette O.

1 cup applesauce or oil
1 cup sugar
4 eggs
6 cups oats
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 cups milk (whole)

Combine all ingredients. Pour into greased 9x13 pan. Allow to soak overnight in the refrigerator.
Bake at 375* for 30-40 minutes, until lightly browned.

8-10 servings
Top with brown sugar, butter and milk when serving.
Or cut into bars and eat with butter

Lobster Bisque

1-2 cups cooked lobster meat
1/3 cup dry sherry
1/4 cup butter
3-4 Tbs flour
3 cups milk
4 tsp steak sauce
salt and pepper to taste


In a small bowl, combine lobster and sherry, set aside
in a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly.
Gradually add milk, stirring constantly.

Continue cooking and stirring until mixture is thickened; stir in steal sauce salt and pepper. Add lobster and sherry; cover and simmer bisque for 5-10 minutes.

Makes 4 cups

Paella

1/2 lb sweet and hot sausage
1 1/2 cup chicken broth
8 pc chicken thighs
1 lg green pepper (cut into thin strips)
1 28 0z can tomato
1/4 tsp saffron
1 1/2 cup long grain rice
1 2oz jar pimento (drain)
1 lb shrimp
1 10 oz pkg frozen peas rinsed and drained
12 or more mussels in the shell.

Preheat oven to 350*
Brown chicken in a oven safe covered baking dish after seasoning with salt and pepper, remove from pan and set aside.
Add green pepper and onion slices into pan with drippings. Saute til soft.
Add rice, can of tomato, chicken broth, saffron and pimento. Place covered baking dish in oven.
Cook till rice is soft. Add remaining ingredients turn gently and cover make sure all mussels open before serving and shrimp are pink.

Breakfast Crepes

4 eggs (lightly beaten)
1 1/3 cup milk
2 Tbs melted butter (no substitutes)
1 cup flour
2 Tbs sugar or 3 tsp agave nectar
1/2 tsp salt

Combine all ingredients let stand for 15-30 minutes
Heat skillet melt butter use 1/3 cup measure to create crepes. Roll batter around pan to fill in crepe. Cook till bubbles and flip.
Serve with fresh fruit dust with confectioner's sugar.

Awesome Bread

3 1/3 cup white four
2 1/4 tsp salt
1/4 tsp yeast
1 1/2 cup water


Mix all ingredients together. Cover with plastic wrap. Let rise for 4 - 24 hours.
The longer the better. Knead.
Cover with a tea towel that is covered with cornmeal that is placed on a cookie sheet. Place dough on toweled cookie sheet. Sprinkle cornmeal onto dough. Cover again with another towel let rise for 3 hours.
Preheat oven to 450*
Heat a covered pot with lid. Bake for 30 minutes, then uncovered for 15 minutes or til browned.

Creamy Truffle Herb Dressing

1 tsp parsley, basil
3 Tbs truffle oil / bacon fat drippings
1/2 cup canola oil
1/2 tsp ground pepper
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
or
1/2 cup sour cream
1/4 cup whole milk

Whisk together til thickened.

Chocolate Brownie Delight

12 level Tbs cocoa powder
4 Tbs canola oil
1/2 cup butter
3 lg eggs
1 1/3 cup sugar
2 tsp vanilla
1 1/2 tsp flour
dash salt
1 cup chopped nuts (optional)

Oil and flour pan (use cocoa instead of flour)
Mix cocoa and oil together till blended.
Beat eggs sugar and cocoa and oil in large bowl til thick. Add vanilla
Mix flour and salt into egg mixture. Spread into pan. Bake for 30- 35 minutes in a 350* oven.
Cool and dust with confectioner's sugar or dust with cocoa powder.


Classic Cake Brownies
4 oz choc (12 Tbs cocoa with 4 Tbs oil)
3/4 cup sugar
1 Tbs vanilla
dash salt
1/2 cup butter
3 eggs
1/2 cup flour
1 cup chopped nuts

Prepare the same as above

Gingery Glazed Asian ribs

3 lbs baby back ribs (2 racks)
(or try a pork tenderloin)
Black pepper
1/2 cup hoisin sauce
1/4 cup low-sodium soy sauce
2 Tb grated fresh ginger
2 cloves garlic, chopped
1 cup basmati sushi rice
2 scallions, thinly sliced


Cook rice.
Heat oven to 350*
Place ribs in large roasting pan and season with 1 tsp pepper
In a small bowl, combine the hoisin sauce, soy sauce, ginger and garlic. Spon 1/2 the gaze over ribs. Cover the pan tightly with foil and bake until the ribs are tender, 40-45 minutes.

Heat broiler. Spoon off and discard all but 1/2 cup of the pan drippings.
Cut the racks of ribs into individual ribs or if using tenderloin shred meat and return to the roasting pan and brush with remaining glaze.
Broil until just beginning to char, 2-3 minutes
Serve ribs over rice, drizzle with any cooking juices and sprinkle with the scallions.

Creamy Shrimp with Corn and Bacon

1 cup long-grain white rice
4 slices thick-cut peppered bacon
find at a butcher shop
1 Tb olive oil
1 onion, chopped
1/2 cup dry white wine
3/4 cup heavy cream
1 1/4 lb large shrimp-peeled and deveined
1 10 oz pkg frozen corn
kosher salt and black pepper


Cook rice
Cook the bacon til crisp. drain on paper towel. Break into pieces.
Wipe out skillet. Heat oil add onion and cook til softened, 4-6 minutes.
Add wine cook till reduced by half, 2-3 minutes.
Add cream and bring to a boil. Stir in shrimp, corn and 1/4 tsp salt and 1/4 tsp black pepper. Simmer until cooked through, 4-6 minutes. Stir in bacon, serve over rice.

Lamb Kabobs with Cucumber-Feta Relish

1 cup jasmine rice
basmati or long-grain white rice
1 1/2 lbs lamb steak , cut into cubes
top round or shoulder
1 tsp dried oregano
Kosher salt and pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled feta, 2 oz
1/4 cup red onion, chopped
3/4 cup fresh dill, chopped
2 Tb evoo
1 Tb fresh lemon juice


Cook rice.
Thread the lamb onto (8) 6-in skewers. Season with oregano, 1/2 tsp salt and 1/4 tsp black pepper.
Heat grill or grill pan to medium-high. Cook the lamb, turning occasionally, to the desired doneness, 8-10 minutes for medium-rare.
In a small bowl, combine the cucumber, Feta, onion,dill, lemon juice and 1/4 salt and 1/4 black pepper.

Serve kabobs with rice and relish.

Caramelized Pineapple with Coconut Sorbet

2 Tb butter
1/4 cup brown sugar
1/2 pineapple, cored and cut into 1/2 moons
or 4 canned pineapple rings cut in half
1 pint homemade coconut sorbet
or store bought sorbet

Melt butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute. The butter and sugar will remain separated.

Add pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4-5 minutes per side.
Serve pineapple with the sorbet and drizzle with the sauce.

Spaghetti and quick meat sauce

12 oz spaghetti
2 Tb olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
3/4 lb ground beef
Kosher salt and pepper
1-28 oz can crush tomatoes
1/2 cup flat leaf parsley, chopped
1/4 cup grated Parmesan


Cook pasta according to the package
Heat oil in large saucepan over medium heat.
Add the onions, carrots and garlic, cook stirring occasionally til softened, 8-10 minutes.

Increase heat and add beef. 3/4 tsp salt and 1/2 pepper. Cook, breaking up meat with spoon, til no longer pink 4-5 minutes.
Add tomatoes and simmer, stirring occasionally until sauce thickens, about 5 minutes. Stir in parsley.
Serve the pasta with the sauce and sprinkle with Parmesan.

Chicken with Tarragon and Leeks

1 1/2 lb baby new potatoes (about 16)
8 small skinless chicken thighs (1 1/2 lbs)
3 leeks white and light green parts, halved lengthwise and cut into 1 1/2 in pcs
1 cup dry white wine
Kosher salt
1-10 0z package frozen peas
1/3 cup heavy cream
1 Tb chopped fresh tarragon


Place potatoes on the bottom of a 4-6 quart slow cooker.
Add the chicken, leeks, wine and 1 tsp salt.

Cook, covered, until the chicken and potatoes are tender, on high for 3-4 hrs.,
or on low for 6-7 hrs.

Transfer the chicken and all but 4 of the potatoes to plates.
Using a fork, smash the remaining potatoes into the cooking liquid to thicken.

Add the peas and cream and cook just until heated through, 3-5 minutes.
Spoon over chicken and sprinkle with the tarragon.

Mediterranean Salad with Chickpea Patties

1-15.5 oz can chickpeas, rinsed
1/2 cup fresh flat leaf parsley
1 clove garlic, chopped
1/4 tsp ground cumin
Kosher salt and pepper
2 Tb all purpose flour
2 Tb olive oil
1/2 cup Greek low-fat yogurt
3 Tb fresh lemon juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Pita bread- baked into triangle chips, plain
( or brush with garlic Parmesan oil)


In a food processor, pulse chickpeas, parsley, garlic, cumin and 1/4 tsp each of salt and pepper just until coarsely chopped and the mixture come together when gently squeezed.
Form into eight 1/2 in thick patties and coat with the flour, tapping off excess.

Heat oil in non stick skillet over medium heat. Cook the patties, turning carefully, until golden brown, 2-3 minutes per side.

In a small bowl, whisk the yogurt, lemon juice, and 1/4 tsp each salt and pepper. Divided the greens, tomatoes, onions and chickpea patties among plates.
drizzle with the dressing and serve with the pita chips.

Pork Tenderlion with Cabbage and Apple Slaw

3 Tb olive oil
2 1 1/4 lb tenderloin
Kosher salt and black pepper
2 Tb rice vinegar
1 Tb honey
1 small Napa cabbage about 1 lb.
quartered cored and thinly sliced
1 crisp red apple Gala or Fuji
cut into thin wedges
1/4 cup fresh cilantro


Heat oven to 400*
Heat oil in ovenproof skillet over medium-high heat.
Season the pork with 1/2 tsp salt and 1/2 tsp pepper and cook, turning occasionally, until browned, 6-8 minutes.

Transfer the skillet to oven and roast until the pork is cooked through, 12-14
minutes. Let rest at least 5 minutes before slicing.

Meanwhile, in a large bowl, combine the vinegar, honey, the remaining 2 Tb of oil, and 1/4 tsp each salt and pepper.
Add the cabbage and apples and toss. Let sit for at least 5 minutes, toss occasionally. Fold in cilantro and serve with the pork.

Blackened Salmon with Broccoli Rabe and Raisins

4-6oz pcs skinless salmon fillet
2 Tb Cajun seasoning or blackened spice mix
1 bunch broccoli rabe (1 lb)
1 Tb olive oil
2 shallots, sliced
Kosher salt
1/4 golden raisins
1 lemon, cut into wedges


Heat Large skillet over medium heat.
Coat both sides of salmon with seasoning, cook until opaque throughout and blackened. 3-4 minutes per side.

In another skillet, bring the broccoli rabe and /2 cup water to a simmer.
Cook tossing occasionally until tender, 3-4 minutes. Drain and transfer to a plate.

Wipe clean the second skillet and heat oil over medium heat. Add shallots and 1/4 tsp salt and cook til softened, about 3 minutes.
Mix in the raisins and the broccoli rabe.
Serve with the salmon with lemon.

Can't find skinless salmon? Skin-on salmon, coat the skinless side with seasoning, but cook both sides.