Brussels Sprouts

Serves 4

Ingredients
2 pounds Brussels sprouts
1 stick unsalted butter, softened
1 cup brown sugar
1 cup apple cider vinegar
½ cup chicken broth
1 bunch thyme
1 bunch bay leaves

Directions
In a large pot, bring salted water to a boil. Cook Brussels sprouts in the water for two minutes or until tender. Drain and place sprouts in an ice bath to cool. In a separate pan, heat the butter, sugar and vinegar and reduce until syrupy. Stir in broth and reduce by half. Toss in sprouts with the thyme and bay leaves and cook until glazed. Remove bay leaves before serving.

Banoffee Pie

Banoffee Pie

Crust:
9 ounces graham crackers or Maria cookies (I used the dulce de leche flavor)
8 tablespoons butter, melted
Toffee sauce:
1/2 cup packed brown sugar (preferably dark)
1 (14-ounce) can sweetened condensed milk
8 tablespoons butter
Filling:
1 + 1/2 cups heavy cream
5 medium bananas, ripe but firm

1. Preheat oven to 350 degrees F. To make the crust, line the bottom of a 9-inch spring form pan (or deep dish pie pan) with parchment paper. Blend the graham crackers in a food processor until they are finely ground and combine well with the butter, they should stick together when pressed. Press the crumb mixture over the bottom and 1½ – 2 inches up the sides of the spring form pan. Bake for 8 minutes.

2. To make the toffee sauce combine the sugar and 3 tablespoons of water in a medium-heavy saucepan over medium low heat, stir until sugar dissolves. Increase heat until the sugar boils, without stirring, for 5 minutes. Whisk in the condensed milk and butter, continue whisking/stirring for five minutes or until the sauce thickens slightly.

3. Remove from the heat and spread 1 cup of the sauce over the prepared crust, including the sides, refrigerate for about 1/2 hour or until the caramel is semi-firm. Keep the remaining caramel sauce at room temperature.

4. Using an electric or stand mixer, beat the cream until thick and very soft billowy peaks form. Thinly slice bananas into discs and fold into the whipped cream. Spoon into pie crust. Refrigerate for 1/2 hour.

5. Rewarm the remaining toffee sauce gently over low heat, cool to lukewarm and drizzle or spread over top of pie. (Add a tablespoon of milk if sauce seems to thick). Refrigerate another 1/2 hour before serving.

6. Best eaten immediately or within 24-36 hours. Additional bananas can be sliced over top right before serving.

Serves 8

Tortellini and Spinach in Garlic Broth

Ingredients

2 tablespoons olive oil
5 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini
1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
Grated Parmesan, for sprinkling

In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.

Notes

Variations

• Substitute one quart of shredded escarole for the spinach.

• Use meat- or cheese-filled ravioli instead of the tortellini.

P.F. Chang's Mongolian Beef Copycat Recipe:

(Recipe adapted from Food.com)

2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil , for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped

Directions:

Sauce:
Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Beef:
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over ric

Molasses Peanut Butter Cookies

2 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup butter
1 cup peanut butter (you can use chunky peanut butter)
1 cup white sugar
1 cup brown sugar (dark and packed, mix molasses with 1 cup white sugar for brown sugar
2 eggs

Mix flour salt baking soda together.
In a large bowl mix butter peanut butter sugars and eggs. Add flour mixture. Mix till well blended.

Drop on ungreased cookie sheet. Use a floured fork or glass bottom, press into cookie to flatten.

Bake 375* 5-8 minutes. Some like them soft - molasses brown sugar create a softer lasting cookie.

homemade pasta/tortellini

Ingredients

1/2 cup ricotta cheese
1/4 cup grated Parmesan
2 tablespoons chopped spinach
1 egg
1/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
Fresh pasta, recipe follows
1 egg mixed with 1/2 teaspoon water

Directions

In a bowl combine all ingredients, except for the pasta and egg wash.

Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.

In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.
Fresh Pasta:

3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

By Food Processor:

In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.
Yield: 4 to 6 servings
Preparation time: 5 minutes
Cooking time: 3 to 5 minutes in boiling water
Ease of Preparation: easy

tortellini and shrimp salad

20-oz package of mixed-cheese tortellini (fresh, not dried)
1 lb frozen raw shrimp (31-40 size), peeled and deveined
1/2 red bell pepper, minced, or 1/2 cup chopped tomato
2 Tbsp roughly chopped flat-leaf parsley or basil, or some of each

For the dressing:
1 tsp Dijon mustard
1/2 tsp honey, or more to taste
4 Tbsp balsamic vinegar
4 Tbsp extra-virgin olive oil
Kosher salt and fresh black pepper, to taste

Bring 6 quarts of water to the boil in a stock pot over high heat. While the water is coming to the boil, place the shrimp in a large bowl filled with cold water for 3 minutes. Peel the shrimp and set aside.

Add the bell pepper or tomato, and chopped herbs, to a large mixing bowl.

In a small jar with a tight-fitting lid, combine all of the dressing ingredients, and shake until the dressing emulsifies (thickens).

When the water boils, add the pasta, and cook for 5 minutes. Then, stir the shrimp into the pasta. Cook for 2 minutes, until the shrimp are pink and curled, and the pasta is cooked. Drain the pot, and run the pasta and shrimp under cold water. Drain well, and add to the mixing bowl.

Pour on a few tablespoons of the dressing, and stir several times. Set aside on the counter, and stir every few minutes. When the pasta absorbs all of the dressing, add a little bit more, and repeat until the pasta doesn't take in any more dressing. Pour off the excess and reserve.

Serve at room temperature. If you want to make this in advance, refrigerate it and bring to room temperature before serving. If you wish, add the reserved dressing right before you serve.

Serves 4-6, or more as part of a buffet meal.

Pappardelle

3 1/2 c Flour, all purpose
2 lg Eggs
1/4 ts Salt
1 ts Oil, olive
3/4 c Water, warm (approximately)

For Pasta:

Place 3 cups of flour on your work surface.
Make a well in the center of the flour.

Beat the eggs together with the salt and pour into the flour well.

Stirring the eggs with your fingertips,
gradually incorporate the
flour.
When about half of the flour has been incorporated, drizzle
1teaspoon of olive oil over
the egg-flour mixture and stir it in.

Use a little of the remaining 1/2 cup of flour to
rub any sticky bits from your fingers.
Continue to add the unincorporated flour
alternately with warm water, until you have worked in all of the
flour and just enough water to form a
mass that is supple but not sticky.

Knead the mixture until very smooth
and silky (about 10 minutes)
adding flour if it becomes sticky, or
a little warm water if it
becomes too firm.
Cover and let rest for 30 minutes.
Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)

Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.

Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with flour and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).
Yield: 6 Servings

Homemade Peanut Butter Cups

Ingredients:

• 24 ounces chocolate chips (semi-sweet Ghiradelli work best)
• 1 cup natural style creamy peanut butter (must be natural style)
• 1/4 cup butter, softened
• 2 cups powdered sugar ( more or less)

Extra Stuff:

• Muffin tins (regular size or mini)
• Foil muffin or candy baking cups (size for the muffin tin you are using)
• Pastry brush

Insert the liners into the muffin tin (you will need 12 if you are using a regular size muffin pan and 24 if using a mini muffin pan).

In a saucepan over very low heat (or in a double boiler), melt the chocolate until smooth. DO NOT OVER HEAT!

Using the pastry brush, brush the melted chocolate on the bottom and up the sides of the liners. You want it thick enough to hold the filling. Set pan(s) in freezer for a couple of minutes to set.

Combine the peanut butter and butter in a mixing bowl. Gradually add powdered sugar and mix until the mixture is the consistency of the inside of a peanut butter cup. It might not take all two cups. Place a dollop of the mixture inside each chocolate shell, making sure the mixture doesn’t come up higher than the top of the foil liner.

Top with more of the melted chocolate making sure the peanut butter mixture is well covered and the chocolate touches the sides. Make a little swirl on top for added effect.

Let harden in the fridge. Then, store covered at room temperature. Package in decorative tins or on a plate that has been wrapped in cellophane and secured with a thick bow. Add some heart stickers or attach an antique Valentines Day postcard. Cute-i-fy it any way you wish. A decadent Valentines Day treat!

Orange Cream Cheese Bread

Ingredients

1 8 oz cream cheese
1/2 c coconut oil
1 2/3 c sugar
2 eggs
2 1/4 c flour
1 tsp salt
1 T baking powder
1 c milk
1/2 c chopped walnuts
2 T orange zest
1/4 c orange juice

1 Combine cream cheese and shortening, creaming well.

2 Gradually add sugar, beating until light and fluffy.

3 Add eggs, beating well after each addition.

4 Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

5 Stir in walnuts and orange peel.

6 Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

7 Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

8 Let cool in pan for 10 minutes. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling

Lemony cucumber salad

• 1 cup thinly sliced radishes
• 1/2 cup finely chopped orange bell pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 2 English cucumbers, thinly sliced (about 6 cups)
• 1 teaspoon finely grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 4 ingredients in a large bowl.

2. Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled.