Crab Meat Dip

Crab Meat Dip

8 oz. cream cheese
1 T milk
6 oz. crab meat
2 T onion, finely chopped
1 t horseradish
1 t mustard
1/4 t salt
a bit of garlic

Combine cream cheese and milk. Add other ingredients. Bake at 375 degrees for 15 minutes.

Monkey Bread

Monkey Bread
This version comes from my Aunt Linda! They are so good on a misty Maine morning.

3 pkg buttermilk biscuits (10/pkg)
1/2 c granulated sugar
2 t cinnamon
1/2 c brown sugar
1 stick butter

Cut biscuits into 1/4s & roll in cinnamon sugar mixture. Put into bundt pan. Add remaining cinnamon sugar on top. Boil butter & brown sugar. Pour over biscuits. Bake at 350 degrees for about 35 minutes.

Earthy July salad

Earthy July Salad

It's a coolish July day, pleasantly breezy in Michigan and we came home from the farmer's market with shitake mushrooms and purslane this week.  Wikipedia tells me that purslane, impressively, "contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant" and furnishes considerable vitamin nutrition as well. So with the support of all things hazelnut, I devised an earthy salad. It would be excellent with red wine, I think.

Ingredients
chopped purslane or other greens (baby beet greens would be good also)
other chopped veggies (i used green peppers, carrots or beets would be even better I think)
sliced fresh shitake mushrooms
couple handfuls of fresh or frozen hazelnuts (I used frozen
1-2 tablespoons hazelnut oil

Directions
Place chopped purslane and other veggies in bowl. Heat hazelnut oil on medium high heat in a large cast iron skillet. When it begins to smell fragrant, sauté the shitakes until golden brown on edges. Take them out of pan and heap onto the slaa bit of coconut oil.  Toss in the hazelnuts. Add a bit of salt, if desired. 

Cauliflower Korma

Cauliflower Korma

This recipe is inspired by Sarah Raven's "Vegetable Korma" recipe from In Season (p. 61), a book I am loving right now.  I made it as a main course, when I was very very hungry, and it was superb on a snowy April (!) evening. And fast to make! It can be prepared with just about any vegetables.

3 shallots, finely chopped
2 tablespoons coconut oil
heaping teaspoon (or more0 curry powder
2 14-oz cans coconut milk
1 cauliflower, chopped
~1 C chopped carrots
~4 C chopped kale
bunch of cilantro, roughly chopped
cashews
salt & pepper
diced jalapeño (optional, for garnish)

Saute scallions till soft. Add curry powder for another minute or two. Add coconut milk and vegetables (unless you have a really fast-cooking vegetable). Cook for about 10 minutes, until the veggies are softened.   Add cilantro, salt and pepper to taste, Serve with cashews sprinkled on top, and if you like a kick,  jalapeños.

Green hummus

Green hummus

This recipe comes from Sarah RAven's In Season. It made a fabulous Easter appetizer this year, with radishes, cucumber, and carrots.

1.5 cups dried chickpeas
1 head garlic
2 tablespoons tahini
2 cups Greek yogurt
2 or more cups fresh cilantro, chopped
salt (I think the recipe needs a lot)
pepper

1. Soak chickpeas overnight.
2. Preheat oven to 350 degrees.
3.  Drain chickpeas, cover with water and bring to boil. Simmer for 30-45 minutes, until tender but still retaining shape.
4. Put garlic on foil. Slice garlic clove near the top, douse with olive oil, and replace top. Wrap in foil. Bake for 20-30 minutes,  or until cloves are very soft.
5.  Mix it all together in food processo

Cosmo

Cosmo-Arbor (Pointer Cocktail)

This recipe comes from Aunt Linda - it's a traditional drink at Martini Mist, the beautiful home in Winter Harbor, Maine, that she and Uncle Bruce so lovingly tend and share with family. I usually use a naturally sweetened (with other juices) cranberry juice cocktail. For a tangier version, try using 100% cranberry juice, unsweetened, then substitute more Rose's for the freshly squeezed lime juice. 

1-2 shots cranberry juice (1 C)
1 1/2 shots citron Absolute (3/4 C)
1/4 shot Rose's sweetened lime juice (1/8 C)
1/4 shot freshly squeezed lime juice (1/8 C)
1 shot triple sec (1/2 C)

(for 4)

Chicken and Squash Roast

Chicken and squash roast

This wonderful comfort food comes from my sister, Sarah Glenn, who inspires me with her creativity in and out of the kitchen -- and she always cooks this roast up with a goodly dose of love!

4-5 lbs of chicken thighs and/or drumsticks

2 tablespoons (or more) chopped fresh rosemary

2 tsp kosher salt

1-2 onions, sliced in rings (for lower acid, celery or possibly mushrooms might be substituted)

2-3 acorn squash, halved and sliced into 1/2 inch-ish slices 

8 garlic cloves, minced (cut for low acid)

olive oil

1/2 cup brown sugar (or maple syrup)

apple rings from 3-4 apples

Mix in small bowl: brown sugar, rosemary and salt.

Brown chicken on all sides so it gets even more crispy in the oven.

Place sliced squash in a very large greased roasting pan in a single layer. Sprinkle garlic on top, then drizzle with olive oil

Put browned chicken on top. Then cover with rosemary/brown sugar mixture. Then on the very top put the sliced onions and apples, if using

Roast 1-1.5 hours in 375 degree oven. Baste if you like.

derby pie

Kentucky Derby Pie

Adapted from http://cupcakesandkalechips.com/kentucky-derby-pie/.

Ingredients

½ cup butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon salt
½ cup sorghum flour
1 cup chopped pecans
1 cup chocolate chips
1 pie crust

Directions

Mix butter and sugar. Add eggs and vanilla and mix well

Add salt and flour, and mix well

Fold in pecans and chips

Pour mixture into pie crust and bake at 325 degrees for 1 hour.

Let cool for 1-2 hours before slicing.

Chai Masala

Chai Masala

This recipe comes from my dear friend Stephanie O'Hearn, with whom I've shared many a cup 'o tea at her wonderful Sunshine Canyon home outside of Boulder

Ingredients
4 cups water
12 green cardamom pods
4 whole cloves
1 small cinnamon stick
4 black peppercorns
1 tablespoon fresh minced ginger
1/2 stick vanilla (or 1 teaspoon vanilla extract)
4 teaspoons black tea
4 teaspoons honey
4 cups milk (I like almond)
ginger slices, for garnish (optional)

Instructions
In a saucepan, combine water, cardamom, cloves, cinnamon, peppercorns, ginger, and vanilla. Bring liquid to boil. Reduce heat & simmer for 5-10 minutes. Add tea and simmer for a minute. Add milk and honey. Bring back to simmer and cook for another minute. Strain into cups.  If desired, garnish with ginger slices.