Wild Rice and Vegetable Casserole

 4 Tbsp butter
1 onion
2 cloves garlic
2 carrots
2 stalks celery
8 oz. button mushrooms
1/2 tsp salt
Freshly cracked pepper
1/4 tsp dried thyme
1/4 tsp dried sage
4 Tbsp flour
1 cup vegetable broth
1 cup whole milk
salt, to taste
4 cups cooked wild rice blend
3 oz. fried onions

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Loaded Zuppa Toscana

INGREDIENTS

6 slices bacon uncooked
1 pound bulk/ground spicy Italian sausage
1 onion, chopped
3 carrots, chopped (approx. 1 ½ cups)
3 stalks celery, chopped (approx. 1 ½ cups)
4-6 garlic cloves, minced
1/3 cup flour
1 1/2 pounds/3 medium russet potatoes chopped into bite size cubes
1  15 oz. can cannellini beans rinsed and rained
1  15 oz. can can sweet corn rinsed and drained
1  15 oz. can creamed corn
4 cups low sodium chicken broth
3 cups milk
3 tablespoons cornstarch
1 tablespoon Dijon mustard
2 bay leaves
1 tablespoon chicken bouillon
1 tsp EACH dried parsley, salt
1/2 tsp EACH dried basil, dried oregano
1/4 tsp EACH dried thyme, pepper
1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

Add later:

2-3 cups half and half
4 cups loosely packed  fresh chopped spinach or kale

Garnish (optional)

remaining bacon in directions
fresh parsley
Parmesan cheese

Smoky Potato Chickpea Stew

INGREDIENTS
2 Tbsp olive oil
2 cloves garlic
1 tsp fresh grated ginger
1 onion
1 Tbsp curry powder
1 Tbsp smoked paprika
pinch red pepper flakes
15 oz can fire roasted diced tomatoes
2 russet potatoes (1.75-2 lbs total)
15 oz can chickpeas
4 cups vegetable broth
1/4 lb. fresh kale, chopped


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Carrot and Currant Salad

2 tablespoons currants
2 teaspoons red wine vinegar
1 tablespoon boiling water
2 large carrots, peeled, halved lengthways, very thinly sliced
1 tablespoon extra virgin olive oil

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Tahini Dressing

1/3 cup tahini (sesame seed paste)
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, peeled
1/2 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt

Lemon Poppy Seed Dressing

2/3 cup olive oil
1/4 cup sugar
1/4 cup honey
1/3 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried minced chopped onion
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds

Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette

Fruit Salad

2 sweet apples, chopped like Honeycrisp or Fuji
2 pears, chopped
3 kiwis peeled, sliced and quartered
2 bananas, sliced
1  15 oz. can  mandarin oranges in WATER, drained OR 3 mandarin oranges/peeled, separated
pomegranate arils from 1 pomegranate
1/2 cup dried cranberries

Honey Lime Poppy Seed Vinaigrette

2 tablespoons lime juice
1 tablespoon honey
2 tablespoons olive oil
1 1/2 teaspoons poppy seeds

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Cranberry Apple Shaved Brussels Sprouts Salad

Brussels Sprouts Salad

1 pound Brussels sprouts ends trimmed, very thinly sliced
1 cup craisins/sweetened dried cranberries
1 sweet apple (Fuji/Honeycrisp) chopped
1 pear chopped
1 red bell pepper chopped
3/4 cup roasted salted pumpkin seeds (or sunflower)
1/3 cup feta cheese crumbles

Lemon Poppy Seed Dressing

2/3 cup olive oil
1/4 cup sugar
1/4 cup honey
1/3 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried minced chopped onion
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds


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Turmeric, lentil and lemon soup

2 teaspoons extra virgin olive oil
1 large red onion, finely chopped
3 celery sticks, finely chopped
2 garlic cloves, crushed
2 teaspoons finely grated lemon rind
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon dried chilli flakes
500ml (2 cups) gluten-free salt-reduced vegetable stock
135g (3/4 cup) French green lentils, rinsed, drained
2 vine-ripened tomatoes, chopped
150g green beans, trimmed, sliced
100g trimmed kale, chopped
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh coriander
Natural yoghurt, to serve (optional)


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Notes: add chicken, leave out the lemon

Frozen Strawberry Squares

1 cup flour (almond flour may be substituted)

1/4 cup brown sugar

1/4 cup chopped almonds (other chopped nuts may be substituted)

1/2 cup melted butter

2 egg whites

1/2 cup granulated sugar

10 fluid ounces whipping cream

2 tablespoons fresh lemon juice

2 cups sliced fresh strawberries, crushed/smashed

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Şekerpare Dessert (Şekerpare Tatlısı)

For cookies

2 sticks (250 gr.) butter

3 cups flour

1 cup powdered (confectioner’s) sugar

2 eggs

1 tsp baking soda

1 tbsp lemon juice

½ cup ground pistachios

For the syrup

4 cups sugar

5 cups water

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Favourite chocolate cake

200g dark chocolate, chopped
250g butter, chopped
1/2 cup self-raising flour
1/2 cup plain flour
1/4 teaspoon bicarbonate of soda
1 1/2 cups raw caster sugar
1/2 cup cocoa powder
3 eggs
3/4 cup buttermilk
Chocolate curls, to decorate (optional)

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Crumpets

1½ cups water
1 cup milk
2 Tbsp butter
1 cup whole wheat flour
1½ cups all-purpose flour
2 tsp (or one ¼ oz. envelope) instant yeast
1 tsp baking powder
1 tsp sugar
1¼ tsp salt


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Slow-cooker Roast Lamb

2kg lamb leg
2 sprigs fresh rosemary, leaves picked, coarsely chopped
2 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1kg baby new potatoes
1 cup (250ml) Massel beef stock

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Crunchy Salt & Vinegar Chickpeas

Ingredients:

1 can rinsed and drained chickpeas

2 cups white vinegar

sea salt

olive oil

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Sticky Ginger Soy Glazed Chicken

MARINADE

• ¼ cup brown sugar
• 3 Tbsp soy sauce
• 2 cloves garlic
• 1 Tbsp fresh ginger, grated
• Freshly cracked pepper
• 1 Tbsp cooking oil

CHICKEN

• 8 boneless, skinless chicken thighs (about 1.75 lbs.)
• ½ Tbsp cooking oil

GARNISHES (optional)

• 2 green onions
• 1 tsp sesame seeds

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