Black Bean-Roasted Garlic Guacamole

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1 can black beans, drained and rinsed

1 head of roasted garlic, pulp squeezed out and reserved

3 large avocados, seeded and mashed

1 cup salsa

2 tablespoons fresh cilantro, chopped

juice of 2 limes

salt and pepper;to taste

In a large bowl, add the mashed avocados and roasted garlic pulp; mash in the garlic and stir to combine. Stir in the juice,beans,salsa and salt and pepper,to taste.

Peirogi’s with Cabbage, Cheese, Bacon and Roasted Garlic in a Brown Butter Sauce

Peirogi’s with Cabbage, Cheese, Bacon and Roasted Garlic in a Brown Butter Sauce

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1 small head of cabbage, chopped in food processor using metal blade

1 onion , diced

1 head roasted garlic

1 lb. bacon, diced

1 lb. russet potatoes, peeled and cooked in salted water

1 -8oz. cream cheese, room temp

Salt and pepper , to taste

Fry diced bacon until crispy. Remove to paper towel lined plate and set aside. In same pan bacon was cooked in saute onions until translucent in the bacon fat. Remove onions and place them with bacon. Add chopped cabbage and saute until tender. Add the onions and bacon back to the pan with the cabbage. Mash cooked potatoes with the roasted garlic and cream cheese until smooth. Stir into cabbage -bacon mixture until well combined. Salt and pepper to taste. Set aside to cool . Meanwhile make the dough.

Pierogi dough

1 egg , slightly beaten

1 cup milk

1 cup water 3 tablespoons sour cream

5 cups flour plus more until the desired texture in achieved.

In a bowl of a food processor fitted with a metal blade, place 5 cups flour. In a bowl whisk to combine the remaining ingredients until well blended. Slowly pour the wet ingredients into the processor and pulse until the mixture begins to form a ball. At this point more flour may be needed. Add just enough flour so that the dough is not too sticky. Remove from bowl and knead slightly until a smooth dough is achieved. Divide dough into four pieces. Roll dough out to 1/16 of an inch and cut into 3-4 inch round circles using a round cookie cutter. Fill each round with about 2 tablespoons cooled filling, fold over and pinch together dough edges to seal. Place on towel dusted with corn meal as you finish the rest of the pierogi’s. If there’s extra filling , it can be frozen for another time.

Bring a pot of salted water to boil. Add a few pierogi to the boiling water. They are finished cooking when they float to the top. Remove with slotted spoon and place on serving plate. Top with browned butter and garnish with scallions. Cooked pierogi’s can also be fried crispy as well.

Grilled Meatloaf with Gravy and Roasted Garlic Mashed Red Potatoes

Grilled Meatloaf with Gravy and Roasted Garlic Mashed Red Potatoes

Grilled Meatloaf

2 lbs. ground beef

1 lb. hot sausage

2 cups corn flakes, crushed

2 eggs

2 1/2 cups milk

2 1/2 tsp salt

1/2 tsp dry mustard

2 tablespoons Worcestershire sauce

1 head roasted garlic

1 tsp oregano

salt and pepper, to taste

Ketchup

Combine all ingredients well. Form into a log shape placed on a baking sheet. Bake at 350 degrees for 1 hour. Slice and sear on a lightly oiled flat grill pan or cast iron frying pan. Place over the top of Roasted Garlic mashed Red Potatoes. Drizzle with beef gravy.

 

Beef Gravy

2 cups beef stock

salt and pepper, to taste

about 2 tablespoons flour

1 tablespoon butter

Combine stock, seasoning and flour , whisk to remove any lumps of flour. Then over medium heat continue whisking until gravy thickens and coats the back of a spoon. Stir in the butter. Ready to serve

 

Roasted Garlic Mashed Red Potatoes

2 -3 lbs red potatoes, washed and quartered

1 head roasted Garlic

1/4 cup heavy cream

4 tablespoons butter

1/2 -3/4 cup milk

 

Place prepared potatoes with skins on in pot and cover with water. Simmer gently until potatoes are cooked and tender. Drain potatoes and place back into pot. Add the roasted Garlic, cream. milk butter and salt and pepper to taste. Mash until mostly smooth.

Chicken-Mushroom and Asparagus Fettuccine Alfredo made with Fresh Pasta

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Pasta:

2 1/2 cups flour

1/4 tsp. salt

3 eggs

1 tablespoon olive oil

Sauce:

1 shallot,minced

1 tablespoon butter

1 tablespoon olive oil

8oz, sliced cremini mushrooms

1 head roasted garlic,pulp squeezed out,reserved

1/2 cup white wine

1 1/2 pints heavy cream

1 3/4 cup Parmesan

salt and pepper; to taste

zest of 1 lemon

1 lb. asparagus tips and tender stems, cut on the diagonal

1 1/2 lbs. cooked shredded chicken

Pasta:

Place all ingredients  in a bowl of a food processor fitted with a metal blade. Process until dough comes together, crumbly. Remove to a lightly floured surface and knead until dough is smooth. Wrap in plastic wrap and allow to rest at least 1 hour. Using a pasta machine, roll out dough into thin sheets. allow to dry slightly and thin run through pasta machine with fettuccine cutter. This can also bee done with a rolling pin. Place cut pasta on a floured parchment line baking sheet to dry slightly and until ready to cook. Cooking time with only be about 3 minutes or until al dente. Cook in salted boiling water.

Sauce:

In a heavy bottomed pan place the butter , olive oil and shallots and cook until translucent. Add the mushrooms and saute until moisture from mushrooms had evaporated off. Add the wine and reduce until nearly gone. Pour in the cream and add the zest and roasted garlic pulp. Stir and bring to boil reduce to simmer until slightly thickened. Add the chicken and stir to combine. When you are ready to cook the fresh pasta add the asparagus along with the pasta to cook. Drain the pasta and asparagus and put into sauce. Toss and serve.

Roasted Garlic Guacamole

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5-6 ripe avocados

1 head roasted garlic, garlic squeezed out and smashed to smooth paste

1/2 cup tomatoes, diced small

1 bunch green onions, chopped

Fresh lime juice from 1 -2 limes

1-2 tablespoons fresh cilantro, chopped

salt and pepper, to taste

1 Finely diced jalapeno

Mash the avocados. Stir in the remaining ingredients.

Roasted Garlic and Tomato Soup

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2-3 lbs. ripe medium tomatoes

8 cloves of garlic

3 shallots

2 sprigs fresh rosemary

1 tablespoon fresh thyme

1/2 cup olive oil

4 cups chicken stock

1/4 cup balsamic vinegar

2 tsp. chopped fresh basil

1/2 tsp. black pepper

salt, to taste

goat cheese for garnish

Preheat oven to 400 degrees. Lined a baking sheet with foil.

Place the tomatoes, garlic, shallots, rosemary, and thyme on the lined baking sheet. Cover with olive oil. Bake the tomatoes until they begin to brown. Using a slotted spoon , transfer the mixture to a stock pot and add half the liquid from the baking sheet. Add the chicken stock and simmer until the tomatoes and stock are reduced by one third. Add the vinegar , basil, pepper and salt and simmer for 10 minutes. Using a stick blender , process until smooth.. Strain soup through sieve. Serve  hot and garnish with goat cheese.

Hearty Beef and Barley Soup

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2/3 cup barley

1 tablespoon olive oil

1 lb. stew meat, cut into small cubes

1 onion, diced

1 (15oz. can) Black beans, drained and rinsed

1(46 oz. can) V-8 juice

1 quart beef stock

10 oz. sliced cremini mushrooms

3 stalks celery, sliced

1 head roasted garlic, pulp squeezed out

1/2 tsp. paprika

1/2 tsp. black pepper

1/2 tsp salt and pepper

1 (9oz. package) frozen mixed vegetables

7 oz. shredded white cheddar cheese

3 cups fresh baby spinach

2 cups heavy cream

Heat a large pot with olive oil and brown the beef in small batches. Add the onions, mushrooms, garlic, paprika, black pepper, salt and celery and saute until fragrant. Pour in the V-8 juice, beef stock, barley, and  black beans. Simmer until flavors have married. Adjust the salt and pepper. Stir in the heavy cream, cheese and baby spinach. Heat until cheese is melted.

Chili Verde Pizza on Roasted Garlic Crust

Chili Verde Pizza on Roasted Garlic Crust

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Bread Machine Roasted Garlic  Crust:

2 cups beer

6 cups flour

2 tsp. salt

4 tablespoons olive oil

2 tablespoons sugar

1 head roasted garlic, pulp squeezed out

4 tsp. instant yeast

Place the beer, roasted garlic, and salt in the bread machine first followed by the flour then sugar and yeast. Set on dough function. Bake at 450 degrees for 15 minutes when topped with chili verde.

Chili Verde Sauce:

3/4 lb. pork tender loin

2 Tablespoons olive oil

3/4 lb. tomatillos

1 head roasted garlic, pulp squeezed out

1(4oz. ) can diced green chilies

1 yellow onion, diced

1 poblano, stemmed, seeded, diced

1-2 jalapenos, to taste. Seeded and diced

1 green bell pepper, seeded, julienned

1 1/2 tsp. oregano

1 tsp. cumin

1 tablespoon coriander seeds, crushed and soaked in water for 15 minutes , then drained

Salt and pepper, to taste

8 oz. shredded Queso Fresco

1/4 cup fresh cilantro, chopped

In a oven set at 375 degrees, roast the tomatillos until caramelized. Remove from oven and set aside.

Cut the tender loin in small pieces. Season with salt and pepper. Heat 1 tablespoon olive oil in a pot with heavy bottom. Brown the pork in batches until nearly cooked through. Remove from pot and set aside. Add the remaining tablespoon olive oil; stir in the onions and saute until fragrant. Add the roasted tomatillos,roasted garlic, pepper, chilies and spices. Cook over medium heat until fragrant and add back the meat. Simmer until pork is cook through and the flavors have married. Add salt and pepper, to taste.  Remove from heat and allow to cool enough to handle.

Divide the dough into 2 pieces. Roll out each piece. Divide the chili verde mixture between the crusts.  Divide the shredded cheese equally among the two pizzas. Brush the outside edge of the crust with olive oil. Bake in preheated oven for 12-15 minutes preferably on a pizza stone, until crust is golden and cheese is melted. Remove from oven and sprinkle with fresh cilantro.

Baked Penne with Turkey, Cremini Mushrooms, Bell Peppers in Fontina Cream Sauce

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8 oz. fontina cheese, grated

1 cup grated parmesan cheese

4 tablespoons butter

1/2 onion, diced

1 yellow bell pepper, julienned

1 red bell pepper, julienned

1 orange bell pepper, julienned

10 oz. sliced cremini mushrooms

1 head roasted garlic, pulp squeezed out

3 cups chopped cooked turkey

2 tablespoons chopped parsley

1 cup half-and-half

1 cup pasta water

1 pound penne, cooked al dente

Preheat oven to 400 degrees. Butter the bottom of a 9×13 inch pan.

In a large heavy bottom pan add 3 tablespoon butter and saute the onions, and bell peppers until softened. Add the roasted garlic, cooked chopped turkey and mushrooms and cook until all the moisture evaporates form the bottom of the pan. Pour in the half-and-half and bring to boil for 2 minutes; set aside. Cook pasta to al dente. Stir in the pasta into the sauce along with 1/2 cup of the grated parmesan. Add the 1 cup of pasta water , toss and stir in the parsley. Pour into the baking dish and spread out evenly. Mix the remaining parmesan cheese and the fontina together. Sprinkle evenly over the top of the casserole. Bake in oven for 20-25 minutes until top is golden brown.

Pancetta Quinoa with Almonds is delightful.

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1/3 cup sliced, toasted almonds

5 oz. diced pancetta

1 shallot, minced

1 head roasted garlic, pulp squeezed out

1/2 cup sliced green onions

2 tablespoons chopped parsley

2 cups chicken stock

salt and pepper, to taste

In a medium saucepan, brown the diced pancetta. Add the shallots and cook until softened but not brown. Add the roasted garlic and stir to combine. Stir in the stock; bring to boil and simmer covered until all liquid is absorbed, about 20 minutes. Fluff with fork and toss to combine the toasted almonds, green onions and parsley into the quinoa. Salt and pepper, to taste.