Instructions
Preheat oven to 350º and lightly oil and flour a deep-dish pie plate.

For the filling, place a small amount of oil in a skillet, with garlic and onions.
Turn the heat to medium and when the onions begin to sizzle, add a pinch of salt
and saute for 1-2 minutes. Add pepper flakes and beans, stirring to combine
ingredients. Add diced tomatoes and bring to a low boil. Reduce heat to low
and cook for 20-30 minutes, uncovered, stirring frequently. The mixture will
naturally thicken slightly.

For the cornbread, combine flour, cornmeal, baking powder and salt in a mixing bowl
and whisk briskly. Add olive oil and mix well. Slowly stir in soymilk until you achieve
a thick, spoonable batter. Finally, fold in chives. Spoon half the batter into the prepared
pie plate. Top with soybean mixture, covering the cornbread completely. Spoon
remaining batter over the beans, again, covering completely. Bake until the center
of the cornbread springs back to the touch, 35-40 minutes. Remove from oven and
allow to cool for at least 15 minutes before slicing into wedges. Makes 4-8 servings.

Christina Cooks on PBS

4-8

15

Filling:

extra virgin olive oil

1-2 cloves fresh garlic, thinly sliced

1/2 yellow onion, diced

sea salt

generous pinch red pepper flakes

1 1/2 cups cooked black soybeans

1 small can diced tomatoes, drained

Cornbread:

2 cups Bob’s Red Mill whole wheat pastry flour

1 cup Bob’s Red Mill yellow cornmeal

2 1/2 teaspoons baking powder

generous pinch sea salt

1/3 cup light olive oil

1/2 -1 cup Pearl Original or Green Tea Soymilk

2 tablespoons finely minced chives

--read more >>

Instructions
Bring a pot of water to a boil and cook fusilli al dente, about 10 minutes.
Drain well, reserving about a cup of cooking water, but do not rinse.

Place about 8 tablespoons oil and garlic in a skillet and turn heat to high.
Saute for 30 seconds. Add chickpeas and saute until they begin to lightly brown,
8-9 minutes. Stir in fresh basil and saute for about 30 seconds to blend the flavors.
Stir in broccoli rabe, wine and reserved pasta cooking water. Cover and cook until
broccoli rabe just wilts, 6-7 minutes. Remove a small amount of liquid, dissolve
miso and stir into broccoli rabe and chickpea mixture. Stir in pasta and mix gently.
Transfer to a serving platter, drizzle with a fruity extra virgin olive oil and garnish
with fresh basil sprigs. Makes 4-6 servings.

Christina Cooks

4-6

15

1 pound fusilli

extra virgin olive oil

4-5 cloves fresh garlic, finely minced

3 cups cooked chickpeas

2 sprigs fresh basil, leaves removed from stems, finely minced

1 bunch broccoli rabe, stems trimmed, shredded

1 cup dry white wine

2 teaspoons white miso

2-3 fresh basil sprigs

--read more >>

Cut off a small section of a peach (like one cheek of it, sliced well clear of the pit.) Peel it. Cube it as small as your baby is used to finger food.

Mash the banana with the plain yogurt until it's well blended (a fork is sufficient).

Roll around with the little fruit cubes until they're well coated.

Sprinkle enough of the oatmeal flakes to create a more sticky mixture.

Pile on high chair and let little one dig in.

1

15

For self feeders. Mine likes this for breakfast at 11 months.

1/3 of a banana

2-3 tablespoons of plain yogurt

1-2 tablespoons of fresh peeled, cubed peach or other soft fruit

1-2 tablespoons of oatmeal baby cereal (Earth's Best organic)--read more >>

mix peanut butter with plum on a plate until pb loses some of its stickiness. use however much of each you want for the consistency that your baby is used to eating.

crumble up some bread into cheerio-sized pieces. for a 10 month old baby, a quarter to half of a slice is good.

toss the bread and the pb/plum mix until it's coated pretty good

1

15

I find this to be a good and healthy version of pb&j for the baby.

organic fresh ground peanut butter (1 or 2 tsp)

pureed plum (1 or 2 tsp)

organic whole grain bread (wheat & oat)

--read more >>

Chicken-Filled Enchiladas with Tangy Tomatillo Sauce

Yield: 4-6 servings

About 2 ¾ cups (1 recipe) Quick-Cooked Tomatillo Sauce
1 large, while chicken breast, cooked, skinned, boned and shredded
¼ cup sour cream
1 tablespoon finely chopped onion
salt, about ¼ teaspoon
12 corn tortillas, store bought
¼ cup vegetable oil plus a little more if needed
1/3 cup (about 1 ½ oz.) Mexican queso anejo (or cotija) or other cheese like feta or mild parm
2 slices onion, broken into rings, for garnish
several radish slices or roses, for garnish

1. The sauce and the filling. Heat the tomatillo sauce in a small, covered pan over low. Warm up the chicken in a separate pan over low heat (sprinkled with a little water so it won’t dry out), then stir in the sour cream, onion and salt; set asked off the fire/burner, covered.
2. 2. The tortillas. If the tortillas are moist, let them dry out for a few minutes in a single layer. Heat the oil in a small skillet over medium-high. When sizzling hot, quick-fry the tortillas to soften them, one at a time, for 2 to 3 seconds on each side. Drain on paper towels.
3. Assembling the enchiladas. About 20 minutes before serving, preheat the oven to 350. Pour a cup of the warm sauce into a plate. Lay a tortilla in the sauce, flip it over, lay a scant 2 tablespoons of the filling across the center and roll it up (fingers are most efficient). Transfer to a baking dish, then continue filling and filing the rest of the tortillas. Pour the remaining sauce over the enchiladas, being careful to cover the ends.
4. Baking. Immediately cover the dish with foil and bake just long enough to heat through, about 10 minutes. Sprinkle the enchiladas with the crumbled cheese, decorate with onion rings and radishes, and serve right away.

Tomatillo Sauce / Salsa Verde

Yield 2 ½ to 3 cups

1 pound fresh tomatillos, husked and washed OR 2 13 oz. cans tomatillos, drained
Fresh hot green chiles to taste (roughly 2 chiles serranos or 2 chiles jalapenos), stemmed
5 or 6 springs fresh coriander (cilantro), roughly chopped
1 small onion, chopped
1 large clove garlic, peeled and roughly chopped
1 tsp lard or vegetable oil
2 cups any poultry or meat broth (depending on how the sauce is to be used)
Salt, about ½ teaspoon (depending on the saltiness of the broth)

1. The tomatillos. Boil the fresh tomatillos and chiles in salted water to cover until tender, 10 to 15 minutes; drain. Simple drain canned tomatillos.
2. 2. The puree. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture.
3. The sauce. Heat the lard or vegetables oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply pour it in all at once and stir constantly for 4 or 5 minutes until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.

Shredded Poached Chicken

Yield: about 3 cups for a whole chicken

½ medium onion, roughly chopped
7 cups water 1 teaspoon salt
1 medium chicken (3 ½ pound)
1 teaspoon mixed dried herbs (marjoram and thyme)
3 bay leaves

1. Preliminaries. Place the onion, water and salt in a sauce-pan and bring to a boil.
2. Cooking the chicken. Boil for about 20 minutes or however long it takes to cook. Skim the foam off that rises during the first few minutes of simmering, add the herbs and the bay leaves.
3. 3. Shredding the chicken. Skin and bone the chicken, then shred the meat into small pieces. Sprinkle with salt before using.

Authentic Mexican: Regional Cooking from the Heat of Mexico by Rick and Deann Bayless

360

My best friend works at this guys restaurant....and like i said...not easy but freaking good!

--read more >>

beat eggs and sugar
mix pumpkin and spices separately then fold into egg mix, stir in one packet of geletin

whip up the heavy cream w/ the vanilla until peaks stand up

fold together....

put in fridge for awhile...

silver palate cookbook

5 ish

30

made this last night...yummy...love the pumpkin

1.5 cups pureed pumpkin

7 tablespoons sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp grated up ginger

1 cup heavy cream

1 tsp vanilla

4 eggs

1 packet gelatin

--read more >>

cook macaroni. oven 375. grease a 1.5 qt casserole dish. dump cooked macaroni in dish, dump cheese sauce over that and mix it up. sprinkle remaining cheese over the top, then bread crumbs and whatever spices or herbs you desire and bake the shit for half an hour.

my own head

a few, maybe more

60

good to add broccoli, but then i think you need more cheese sauce. i actually like to make 2x the recipe for cheese sauce and just judge it by eye.

.5 lb macaroni

2 cups cheese sauce (in separate recipe post)

.5 cup grated sharp cheddar

.5 cups bread crumbs

--read more >>

1. Grate or chop cucumber over a bowl to catch any liquid
2. Finely chop white bulbs of spring onions and about 3� of green stalks
3. Mix all ingredients (including juice of cucumber), season to taste
4. Chill
5. Serve in 4 bowls, garnish with mint leaves and slices of cucumber.

some web site. but i read a bunch of them and chose the very best one. honest.

one

15

i have a tendsancy to bump up the garlic in most recipes, but with this one it was a mistake. stick to the recipe, it's great as is.

i don't know how many servings it supposedly was, but i can eat it all easily. great for hot summer days.

1 Medium cucumber, peeled

2 spring onions

1 clove garlic, crushed and very finely chopped

8 oz plain yogurt

2.5 oz sour cream

1 Tbsp fresh mint, chopped--read more >>