• 3 medium eggs
• 2 cups of all-purpose flour
• 1 ½ cups of milk
• 1 cup of mashed ripe banana
• 3 tablespoons of shortening
• 2 tablespoons of sugar
• 3 teaspoons of baking powder
• 1 teaspoon of salt

Directions:

• Sift the flour, then add the other dry ingredients and sift again.
• Beat the eggs, add the milk and the shortening, then pour into the dry ingredients.
• Add mashed bananas and beat until smooth.
• Using about half a cup of batter for each waffle, bake in a hot waffle iron until golden brown.
• Serve with hot syrup.

First, place the organics cauliflower in a steamer together with bay leaf. Pour in some boiling water, sprinkle over some freshly grated nutmeg and salt, then cover and steam until tender. This should take about 12 minutes. Remove the cauliflower into a baking dish. Next, pour 3 fl oz of the steaming water into a saucepan, add the crème fraiche and simmer. Whisk well until it has thickened very slightly, and then add the cheeses. Only use half of the Parmesan. Heat this gently for about a minute, whisking, until the cheeses have melted. Season the sauce to taste and pour over the cauliflower. Scatter the spring onions and remaining Parmesan over the dish, then sprinkle with the cayenne. Place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.
Enjoy!

Delicata squash
1TBSP olive oil
2 TBSP butter
1 TBSP chopped fresh Tyme
Salt and ground black pepper

Preheat oven to 425 degrees F. Cut the squash into ½ inch thick rounds. Cut around the centers of the rounds to remove the seeds. Place the squash rounds on baking sheets. Pour the butter and olive oil over the rings. Coat on both sides. Sprinkle with salt and pepper. Bake in the oven until tender and golden brown, approximately 20 to 30 minutes. To serve the squash, stack them like pancakes! Sprinkle them with salt and thyme and serve!

Enjoy!

Directions

Combine peeled, diced butternut squash, chopped baking apples, chopped onion, rosemary, marjoram, salt, brown sugar, white pepper, and chicken broth in a large kettle. Bring to a boil. Reduce the heat and then simmer for one hour.

Remove the solids and puree in an electric blender until smooth. Return to the kettle.

In a saucepan, melt the butter and stir in flour slowly. Stir well and bring to a boil; add a little of the hot soup, mix well, then return all to the soup. Beat together egg yolks and half and half. Add a little of the hot soup then return all to the kettle. Heat through, but do not boil.

Enjoy!

Serves:6

Cooking Instructions
In a suitably sized frying pan, bring the white wine, clam juice, smashed garlic, chopped onion and butter to a simmer.

Add the leeks and braise for 20 minutes. Allow cool in liquid. Cut lengthways.

In a bowl, whisk together the olive oil and chopped garlic; then place the leeks in this mixture and allow them marinate for 60 minutes.

Preheat grill.

Grill the leeks until golden brown.

3 tablespoons extra-virgin olive oil
4 skinned, boneless chicken breast
1-2 large fennel bulbs, trimmed, and cut lengthwise into 1/4-inch thick slices
Coarse grain salt
Cracked black pepper
2 limes, juiced
6 tablespoons grated Parmesan

Preheat the broiler.

Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes.

Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes.

Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown.

Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Difficulty: Medium

Enjoy!

1/2 Head Red Cabbage
1/2 cup diced onion
1 tart apple
1 TBSP vegetable oil
3 TBSP red wine vinegar
Salt and ground black pepper
1/8 TBSP ground cloves
1 bay leaf

Place cabbage in a large kettle of boiling salted water and boil for 1 minute. Drain the cabbage and then return to kettle; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Don’t forget to remove bay leaf! Simple and easy and perfect for those colder winter evenings.

Enjoy!

Serve with eggs!

Enjoy!

1 yellow onion

2 cloves garlic

2 T olive oil

1/4 C white wine

1/2 C chicken broth or water

8 slices of roasted red pepper

salt and pepper

Wash the kale and strip the leaves from the stalks, discarding stalks. Tear into pieces no more than about 4 or 5″ long. Peel and slice the onion and  simmer about 5 minutes, covered, in the olive oil and wine, until the onions are just starting to turn tender. Turn up the heat, add the kale and toss to coat the kale with the liquid. When the kale turns a darker shade, add the water or broth and garlic and cook, covered, about 7-8 more minutes. Kale should be tender but not mushy. Toss with the pepper strips and season to taste. May be prepared ahead and warmed gently for serving.

Tip: Tell the kids it is a Dinosaur dinner…they might like it!

1 ¼ – 1 ½ lbs. Ready-made short crust (pie) pastry

1lb. Steak, diced

1 Potato, about 6oz. Diced

1 Onion, chopped

½ tsp. Dried mixed herbs

A beaten egg, to glaze

½ tbs. Butter

Salt and pepper

Typically this is a great recipe for left overs.  You can use any ingredients for the pasties. Be creative.

Traditional Cornish Pasties:

Preheat the oven to 425 F. Boil potatoes for 15 minutes.  While potatoes are cooking, sauté steak and onions in butter for 10 min.

Divide the pastry into six equal pieces, and then roll out each piece to 8 in. round. Make sure the pastry is thawed completely before molding into shape.

Mix together the steak, vegetables, herbs and seasoning, then spoon an equal amount onto one half of each pastry round.

Brush the pastry edges with water, and then fold the free half of each round over the filling. Press the edges firmly together to seal.

Use a spatula to transfer the pasties to a cookie sheet, then brush each one with beaten egg.

Bake the pasties for approximately 15-20 minutes until brown. Serve hot or cold.

History note: Cornish pasties originated in Cornwall, England.  The miner’s wives would prepare them for their husbands to eat in the mines.  Because they couldn’t wash their hands to eat they would hold onto the crusty edge and eat only the insides.  Then they would throw the crust to the rats.

I recommend doubling the recipe.  Pasties make great lunches the next day. 

Enjoy!!