How to Cook Without a Book

Barbecue Pulled Chicken Sandwiches

(Saute a little bit of onion.) Mix in 4 cups shredded cooked chicken breast with 1 cup store-bought barbecue sauce. Serve on toasted buns with potato salad, sweet potato, or dill pickle on side, and potato chips or coleslaw inside.

Beef Stew (ATK)

1 (2-3 lb.) boneless chuck roast, trimmed, cut 1 1/2" cubes 3 T. vegetable oil 2 onions, minced 1 T. tomato paste 2 garlic cloves, minced 3 T. flour 1 cup dry red wine 2 cups low-sodium chicken broth 1 T. minced fresh thyme or 1 t. dried 2 bay leaves 1 1/2 lbs. red potatoes (5 medium), cut 1 1/2" cubes 4 carrots, peeled and sliced thin 1 cup frozen peas 1) Adjust oven rack to the lower-middle position and heat the oven to 300 degrees. Dry the beef with paper towels, then season with salt and pepper. Heat 1 T. of the oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, then transfer to a plate. Return the pot to medium-high heat and repeat with 1 more tablespoon of the oil and the remaining beef. 2) Add the remaining tablespoon oil to the empty pot and return to medium heat until shimmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Add the flour and cook for 1 minute. Slowly stir in the wine, scraping up any browned bits. Stir in the broth, thyme, bay leaves, and browned beef along with any accumulated juices. Bring to a simmer, cover, and transfer the pot to the oven. Cook for 1 hour. 3) Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour. 4) Remove the pot from the oven and discard the bay leaves. Stir in the peas and let stand off the heat for 5 minutes. Season with salt and pepper & SERVE OVER MASHED POTATOES.

Pureed Vegetable Soup

1 chopped onion or 6 garlic cloves, minced 2 pounds vegetables 1 quart chicken or vegetable broth 1 cup evaporated milk (coconut milk, cream...) Flavorings (Salt, pepper, red pepper flakes...) Garnishes (for crunch, e.g., a few of steamed/sauteed veggies using for soup, roasted nuts/seeds, onion, bacon bits...) 1) Steam/Saute vegetables: Mix 1/2 t. salt, pepper, pinch of red pepper flakes if using, flavorings (dried herbs, spices), onion if using, 1 T. olive oil, and 1/3 cup water in large skillet. Add vegetables, cover, and set over high heat. Steam until vegetables are brightly colored and just tender, 5 to 7 minutes. 2) Uncover, add garlic, and continue to cook until liquid evaporates and vegetables and garlic start to brown, 1 to 2 minutes longer. Add broth and bring to simmer. 3) Transfer mixture and any flavorings to blender and puree (I use hand blender right in pot instead), adding milk as it processes. Return soup to skillet over medium heat and adjust seasonings, including pepper to taste. Thin with additional broth or water to desired thickness. Heat until soup starts to bubble. Serve with optional garnishes. Makes about 1 quart. SUGGESTED COMBINATIONS: -*butternut squash and nutmeg/sage: add 2-3 chopped carrots and 1/2 can pumpkin puree, 2 T. brown sugar, 1/2 t. cinnamon, pinch of nutmeg, pinch of cayenne pepper -cauliflower, 1 1/2t. cumin, 1 1/2 t. coriander, 1t. turmeric, cilantro, pepitas (can add potato to thicken) -sweet potato, curry, cilantro -potatoes, diced apple, rosemary, bacon bits -carrots and ginger

Asian Dressing

1 cup packed fresh cilantro leaves or basil 1/2 cup neutral oil, such as canola 2 T. toasted sesame oil 2 T. soy sauce 2 T. rice vinegar 1 T. sugar 2 t. minced garlic (or paste) 2 t. minced fresh ginger (or paste) 1/2 t. red pepper flakes Blend ingredients in food processor. Makes 1 cup.

Creamy Herb Dressing (for Grain and Legume Salads)

1 cup packed fresh parsley, cilantro, or basil 2 medium garlic cloves 1/2 cup mayonnaise 1/2 cup plain Greek yogurt 4 t. red wine vinegar 4 t. milk Big pinch salt Several grinds ground black pepper Blend ingredients in food processor. Makes 1 cup.

Herb Dressing (for Grain and Legume Salads)

1 cup packed parsley, basil, or cilantro 2 medium garlic cloves 1/2 cup extra-virgin olive oil 6 T. vinegar, or lemon/lime juice 1/4 t. red pepper flakes Big pinch salt Several grinds ground black pepper Blend ingredients in food processor. Makes 1 cup.

Main Course Soup

1 onion 1 lb vegetables 1 lb protein 1 lb starch (1/3 cup long-grain white rice, 1 lb potatoes, 1 1/2 cups egg noodles, 3/4 cup bite-size pasta, 2 cans beans, 2 cups corn) 1 can (14.5 oz.) diced or crushed tomatoes 1 quart chicken broth (or seafood broth) Flavorings (spice, herbs, citrus, salt, pepper) Heat 2 T. olive oil in large pot over medium-high heat. Saute onion until softened, 4 to 5 minutes. Add remaining ingredients (shrimp and scallops during last 5 minutes of cooking). Bring to simmer, reduce heat to medium-low, and simmer, partially covered, until vegetables are tender and flavors have blended, 15 to 20 minutes. Add any fresh herbs and citrus zest/juice, and season with salt and ground black pepper to taste. Serves 4. SUGGESTED COMBINATIONS: - CHICKEN NOODLE SOUP: Saute 1 minced onion, 1 sliced carrot, and 1 sliced celery rib until softened, 3-4 minutes. Stir in 2 t minced fresh thyme (or 1/2 t. dried), 2 1/2 qts chicken broth, and 3 cups shredded chicken. Bring to simmer and cook until vegetables are tender, about 15 minutes. Stir in 8 oz wide egg noodles (3 cups) and cook until just tender, about 5 minutes. Off heat stir in 1/4 cup minced fresh parsley and season with salt and pepper to taste. - TORTILLA SOUP: Saute 1 minced onion, 1 minced jalapeno, 1 T. chili powder, and 2 minced garlic cloves until softened, about 5 minutes. Stir in 8 cups low-sodium chicken broth and bring to simmer. Add 1 pd. boneless, skinless chicken breasts and simmer, partially covered, until no longer pink, about 15 minutes. Remove chicken and let cool. Continue to simmer broth for 10 min. Meanwhile, shred chicken. Remove broth from heat and stir in 2 T. lime juice. Divide portions of tortilla chips, chicken, tomatoes, and avocados among individual bowls. Lade broth over each bowl and sprinkle with cilantro - POSOLE: Heat 1 T. olive oil in large pot over medium-high heat. Saute 1 chopped onion until tender, 4 to 5 minutes. Add 2 t. ground cumin and 1 t. dried oregano and cook until fragrant, a minute or so longer. Add 1 qt. chicken broth, 1 jar (16 oz.) salsa verde, 3 to 4 cups shredded cooked chicken, and 2 cans (15 to 16 oz. each) hominy, drained, and simmer 10 minutes to blend flavors. Stir in 1/4 cup chopped fresh cilantro. Taste and adjust seasonings. Serve with tortilla chips and lime wedges. Serves 4 - PASTA E FAGIOLI SOUP (ATK): Cook 4 slices chopped bacon in large pot over medium heat until crisp, about 8 minutes. Stir in one chopped onion, 4 minced garlic cloves, 1 T. minced fresh oregano (or 1 t. dried), and 1/4 t. red pepper flakes. Cook until onion is softened, about 5 minutes. Stir in 1 28-ounce can diced tomatoes, 2 15-5-ounce cans cannellini beans (rinsed), 3 1/2 cups chicken broth, 2 1/2 cups water, and 1 t. salt. Bring to a simmer and cook 10 minutes. Stir in 8 ounces small-shaped pasta (3/4 cup) and cook until just slightly underdone. Stir in 1/4 cup minced fresh parsley and season with salt and pepper. Sprinkle with Parmesan cheese and a drizzle of olive oil before serving. - CHILI (ATK): Heat 2 T. oil in large pot over medium heat until shimmering. Add 2 chopped onions, 1 chopped red bell pepper, 4 T. chili powder, 1 T. cumin, 1/4 t. cayenne pepper, and 1/2 t. salt. Cook until vegetables have softened, about 7 minutes. Stir in 6 minced garlic cloves and cook for 15 seconds. Add 1 lb. ground beef or turkey, and increase heat to medium high. Cook until no longer pink. Stir in 3-4 cans dark red kidney beans, 1 28-oz can diced tomatoes, and 1/2 t. salt. Bring to simmer, cover, and cook for 45 minutes. Remove lid and continue to simmer until beef is tender, about 45 minutes (stir in 1/2 ounce bitter or semisweet chocolate if desired). Season with salt and pepper to taste before serving. -MUSHROOM-BARLEY SOUP (ATK): Heat 2-3 T. butter in large pot over medium-high heat. Saute onion until softened, 4 to 5 minutes. Stir in 2 pounds mushrooms (1/2 cremini and 1/2 portobello) with some salt and cook until softened and browned, 10 to 15 minutes. Stir in 2 chopped carrots and 3 minced garlic cloves, and cook for 1 minute. Stir in two quarts chicken broth, 1/2 cup pearl barley, and some thyme and salt. Bring to simmer and cook until barley is tender, about 50 minutes. Season with salt and pepper to taste before serving. - THAI COCONUT CHICKEN SOUP: 1 onion, chopped 1 red bell pepper, diced 2 T. minced garlic 2 T. grated fresh ginger 3-4 T. red curry paste 3-4 T. fish sauce or soy sauce 3-4 T. light brown sugar 6 cups chicken broth 2 cans coconut milk 4 cups (1 lb.) shredded cooked chicken 1/2 lb. white mushrooms sliced thin 3 T. lime juice, plus lime wedges for serving Chopped fresh cilantro, basil Saute onion and pepper until tender, 4 to 5 minutes. Add garlic, ginger, and curry paste, and cook until fragrant, a minute or so longer. Add 1/2 cup of broth and stir until curry paste dissolves. Stir in remaining broth, fish sauce, and brown sugar. Bring to simmer and cook, partially covered, for 15 minutes. Stir in coconut milk, chicken, and mushrooms. Simmer 5 minutes to blend flavors. Stir in lime juice and cilantro. Taste and adjust seasonings. Serves 8. Serve each portion over a cup of cooked basmati rice (try sticky rice instead), and add some basil if desired.

Roast Vegetables

1) Adjust oven rack to lowest position and heat oven to 450 degrees. Coat 18 x 12 inch rimmed baking sheet with vegetable cooking spray. 2) Toss heaping 8 cups chopped vegetables (enough to fill baking pan) with 3 T. oil, salt, pepper, and optional dried or fresh woody herbs (e.g., thyme, oregano) 3) With the exception of asparagus, turn vegetables onto baking sheet and roast for 20 minutes. Stir. Add asparagus at this point if using and roast 10 minutes more. Yellow Potatoes take about 40 minutes total. Remove from oven. 4) Adjust seasonings, adding fresh herbs if desired (e.g., parsley, basil, cilantro, dill). Serve warm with vinaigrette; in tossed salad, soup, pasta, or frittata, or on pizza.

Shove-It-In-The-Oven Stew

1) Adjust oven rack to lowest position and heat oven to 450 degrees. Scatter 1 large diced onion (or 1 pd. frozen pearl onions or 2 to 3 sliced leeks), 6 to 8 sliced garlic cloves, 1 1/2 to 2 pds. vegetables (can include crisp apples like Granny Smith and cut into wedges/large chunks), 2 to 2 1/2 pds. protein (if using pork or chicken; see below for other ideas; can also add 4 oz. diced bacon or 2 oz. minced prosciutto if desired, reducing oil to 3 T.), and starch (if using potatoes; see below) in roasting pan. Drizzle with 1/4 cup olive oil and acid (2 to 3 T. vinegar if using vinegar; see below). Sprinkle generously with salt and pepper, along with dried herbs/spices/zests and toss to combine. 2) Place in oven and stew until all ingredients are cooked, about 45 minutes. At this point remove pan from oven unless using seafood as protein, or including beans, hominy, corn, or cooked grains as starch. Add those to pan, return to oven, and roast until seafood is just cooked, 8 to 10 minutes longer. 3) Set pan over 2 burners over medium heat. Stir in finishers (see below). If using reduced wine as acid, add now. Taste and adjust seasonings, including salt and pepper. Serves 6 to 8. Leftover stew can be made into soup with addition of chicken broth. PROTEIN (quick-cooking): - Sausage: cut into 3" lengths - Chunk of ham: cut into large chunks - Boneless, skinless chicken thighs: cut into chunks - Firm-fleshed fish (e.g., cod, salmon): cut in chunks - Large shrimp: peeled and deveined - Shellfish (add at end, cover with foil, cook until shells open) STARCH - 1 pd. potatoes (large dice/halved) - 3 cans beans (drain black beans only) - 3 cans hominy (drained) - 1 bag (16 oz.) frozen corn (thawed) - 4 cups cooked grains, lentils, pasta, or rice ACID - 2 to 3 T. vinegar - 1/2 cup reduced wine (boil 2 cups wine in large skillet until reduced to 1/2 cup, 8 to 10 minutes) ADDITIONAL FLAVORINGS (optional) - 3/4 cup dried fruit (prunes, apricots, cranberries) - 1 cup whole olives - 3/4 cup chopped sun-dried tomatoes - 1/2 cup drained capers FINISHERS (add a little ...) - broth (to moisten) - 1/2 cup heavy cream ( to enrich) - 1 T. cornstarch mixed with 3 T. cold water (to thicken) - chopped fresh herbs (to enliven) - reduced wine (to add depth) - drizzle vinegar or lemon juice (if bland) - salt and pepper (if bland) SOME SUGGESTED VARIATIONS: - Creamy Spring Chicken Stew: Leeks; 1 pd. carrots and mushrooms; chicken thighs; small potatoes; reduced white wine; 2 t. dried tarragon; heavy cream and chicken broth if needed - Coq au Vin: frozen pearl onions; mushrooms and carrots; chicken thighs; potatoes; reduced red wine; bacon; 1 1/2 t. dried thyme leaves; chicken broth and 1 T. cornstarch mixed with 3 T. water (add green peas for color, otherwise looks like mud) -Ratatouille Stew: red onion; 1 eggplant, 1 yellow bell pepper, 1 zucchini, 1 pint cherry tomatoes; Italian sausage, chicken, or fish; white beans; balsamic vinegar; Herbes de Provence; parsley and basil - Chicken Tagine with Apricots and Almonds: yellow or sweet onion; 4 large carrots and 3 medium zucchini; chicken thighs; chickpeas; red wine vinegar; apricots; Mix of 2 t. cinnamon, 2 t. ground ginger, 1 t. turmeric, 1 t. pepper; 1/2 cup chopped fresh cilantro and broth as needed; sprinkle with Marcona almonds -Mediterranean Shrimp Stew w/onion, 2 pints cherry tomatoes, 2 medium fennel bulbs; large peeled shrimp, new boiling potatoes, reduced white wine - Chili Chicken with Black Beans and Corn: yellow or sweet onion; 2 pints cherry tomatoes and 1 large bell pepper; chicken thighs/chorizo; 2 cans black beans and 1 bag frozen corn; red wine vinegar or sherry vinegar; 2 T. chili powder and 2 t. dried oregano; 1/2 cup chopped fresh cilantro - Pozole con Pollo: sweet onion; 1 1/2 pds. cherry tomatoes and 1 bell pepper; 1 1/2 pds. chicken thighs amd 1 pd. chorizo sausage; hominy; sherry vinegar; 1 cup small pimiento-stuffed olives; 2 T. smoked paprika, 1 T. dried oregano, 1/2 t. red pepper flakes; 1/2 cup chopped cilantro

Roast Dinner

1) Adjust oven racks to lowest and highest positions and heat oven to 450 degrees. Coat one small (13x9") and one large (18x12") rimmed baking sheet with vegetable cooking spray. 2) Mix 2 T. Dinosaur Cajun Spice Rub or all-purpose spice rub with 1 to 2 t. Rub Add-ins (if using; see below). Lightly sprinkle 1 to 2 pds. protein (see below) with salt, brush all over with 1 T. or so Dijon mustard, coat with spice rub, and place on small baking sheet. 3) Working with one kind at a time, place 2 to 2 1/2 pds. vegetables (see below) in bowl, drizzle with 1 T. or so oil, and sprinkle generously with salt and pepper; toss to coat. Put on large baking sheet, keeping each vegetable separate and making sure they fit loosely in a single layer. 4) Place vegetables on lowest oven rack and protein on highest. Roast vegetables about 25 minutes and protein 20 to 25 minutes. ALL-PURPOSE SPICE RUB (or Dinosaur Cajun Spice Rub): 6 T. brown sugar 6 T. smoked or sweet paprika 3 T. ground black pepper 3 T. garlic powder 1 1/2 t. table salt RUB ADD-INS: dried herbs like thyme, basil, oregano, ... spices like cumin, curry, chili powder,-citrus zest -fresh rosemary or thyme PROTEIN: -Center-cut salmon, left whole (w/lemon wedges) -Boneless, skinless chicken thighs -2 small or 1 large pork tenderloin -Fresh sausage links, e.g., Italian, bratwurst, chorizo (w/mustards) -Hot dogs (w/mustard) -Hunk of ham -Cooked smoked sausage, e.g., kielbasa, andouille -Large New York strip or rib-eye steaks (2" thick) (w/Worcester Sauce) -Filet mignons (2 1/2" thick) -1 small beef tenderloin roast SOME SUGGESTED VARIATIONS - GRILLED CHEESE SANDWICHES - HOT DOGS: yellow mustard - SAUSAGE: Dijon mustard - BLTs - BONELESS CHICKEN THIGHS: spice rub - PORK TENDERLOIN: spice rub - STRIP STEAK: Worcester Sauce - SALMON: lemon - CAJUN CATFISH: Cajun Seasoning - LEMON-PEPPER PARMESAN TILAPIA: Mix 3/4 cup grated parmesan, 1T lemon-pepper, 1-2T. parsley, salt, pepper. Oil filets then coat with parm. mixture and then sprinkle w/1/4 cup shredded parmesan. Bake & broil. Serve with Dijon-Mayonnaise or Lemon-T - FISH TACOS: 6 filets Tilapia w/1t. cumin & 1/2t. cayenne, 1t. garlic powder, 1t. salt, 1t, pepper, sour cream-mayonnaise. - SHRIMP: Horseradish-Mayo

Macaroni and Cheese

1) Boil 1 pd of elbow macaroni until l dente (8 minutes). 2) Make roux: melt 1/2 cup butter in deep saucepan. Stir in 1/2 cup flour, 1/2 T. salt, 1/2 t. pepper, 1/4 t. cayenne pepper. Cook until browned and thick. Slowly stir in 4 cups whole milk and stir until mixture is smooth and bubbling. Slowly stir in 4 cups shredded (Cheddar) cheese until smooth and melted. 3) Drain macaroni and stir into cheese sauce. Optional: top with topping such as breadcrumbs, Parmesan, crushed crackers and bake at 350 degrees for about 15 minutes until brown and bubbly.

Sauteed Tender Greens (or any vegetable)

1) Bring 1/3 cup water, 1 T. fat, 1/2 t. salt, and 1 pound vegetables to boil in 12-inch skillet (along with optional aromatics (onion, garlic, ginger), spices, dried herbs (e.g., thyme, oregano) and/or other flavorings like olives, mustard, soy sauce, red pepper flakes, curry powder, cumin, nutmeg, . . .). 2) Cover and steam over medium-high heat until vegetable is brightly colored and just tender, about 5 minutes. 2) Remove lid and continue to cook until liquid evaporates, 1 to 2 minutes longer, adding optional fresh herbs (e.g., basil, parsley, dill, cilantro) and/or other flavorings (citrus zests, nuts/seeds, vinegar....). 3) Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings. Serves 4. Serve with vinaigrette; in tossed salad, soup, pasta, or frittata; or on pizza. TENDER GREENS: Leave out water. Fry 1 pound of bacon and then remove and drain. Saute a little bit of red onion, 1 minced garlic clove, and a little bit of salt and pepper with bacon fat/olive oil. Add 3 T. balsamic vinegar. Poor over 5 oz. baby spinach and top with fried bacon).

Pasta with Sauteed Vegetables Pasta Primavera

1) Bring 2 quarts water (small quantity so pasta starch gives body to water) and 1 T. salt to boil in large pot over medium-high heat. Cook 12 oz. pasta (or 1 pd. to use whole box; use short, stubby pasta like penne, fusilli, bowties), partially covered, and stirring frequently, until pasta is al dente. 2) Bring 1/3 cup water, 4 T. fat, 1/2 t. salt, aromatics (3 garlic cloves, minced, or 1 onion, thinly sliced), 1 to 1 1/4 pounds firm vegetables, and any flavorings (dried herbs, spices, olives ... except fresh ones) to full steam over high heat until vegetables are brightly colored and just tender, 5 to 7 minutes. Uncover and continue to cook until liquid evaporates and vegetables start to turn brown, 1 to 2 minutes longer. 3) Reserving 1 cup of pasta cooking liquid, drain pasta. Return pasta to pot, add contents of skillet, some of the pasta cooking liquid, any fresh flavorings (herbs, zests) and/or optional enrichments (for flavor and moisture; 1 cup ricotta cheese, 1 cup tomato sauce, 1 cup pesto, or 4 eggs, whisked), and 1/2 cup grated Parmesan, tossing to coat (can also add white beans for more bulk). Add more water if needed. Taste and adjust seasonings, including salt and pepper. Serves 4. FOR LEAFY GREENS AND TENDER VEGETABLES: Cook pasta until about 5 minutes from done. Add 1 pd. leafy greens to pot and cook, stirring to wilt the greens, until pasta is al dente and greens are just tender, 5 to 7 minutes longer. Meanwhile, if using garlic, heat 4 T. fat and 3 minced garlic cloves in medium skillet until garlic starts to sizzle. If using onion, heat fat over medium-high heat, add 1 thinly-sliced onion, and saute until soft and golden. Add optional tender vegetables, sprinkle generously with salt and pepper, and saute until tender, 5 to 7 minutes longer. Stir in flavorings (dried herbs, spices, olives, ... except fresh ones) and saute about 1 minute to blend flavors. Add to pot of drained pasta along with reserved water, fresh flavorings, enrichments, and parmesan, salt and pepper. PASTA PRIMAVERA: 5 to 6 oz. each asparagus, carrots, (sugar snap) peas; saute 1 tomato with garlic/onion, and add pesto as enrichment (fill up container at Wegmans)

Carmelized Onions

1) Heat 6 T. olive oil over low heat in a large roasting pan set over 2 burners (or in 2 12-inch skillets). Slice 4 large sweet onions into thin slices. A few minutes before adding onions, increase heat to medium-high. Add onions and cook, stirring often, until they are dramatically reduced and light-caramel brown, about 10 minutes. 2) Reduce heat to medium-low and continue to cook onions, stirring frequently, until they are rich caramel in color, 20 to 30 minutes longer. Can be cooled to room temperature, then refrigerated in a covered container for several weeks. Serve with eggs, in tomato sauce, on pizza, ...

Meatloaf

1) Saute 1 chopped onion about 5 minutes. Stir in two minced garlic cloves and 1/2 t. dried thyme, and cook until fragrant. 2) Glaze: mix together 1/2 cup ketchup, 1/4 cup packed brown sugar, and 4 t. cider vinegar. 3) Mix together 2 eggs, 1/2 cup milk, 2 t. Dijon mustard, 2 t. Worcestershire, 1 t. salt, 1/2 t. pepper, and 1/4 t. Tabasco. Add 2 pounds meatloaf, 2/3 cup crushed saltine crackers or 1 1/3 cups breadcrumbs, 1/3 cup minced fresh parsley, onion mixture and mix until mixture doesn't stick to the bowl. 4) Turn meat mixture onto foil-lined baking sheet and shape into a 9 by 5" loaf. Brush with half of the ketchup mixture (and cover with 8 or so slices of bacon). Bake in a 350 degree oven for about 1 hour.

How to Sear

1) Set heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes while preparing meal and seasoning cuts. Three to 4 minutes before searing the cuts, increase heat to high. 2) Set 1 1/2 cuts for searing on a plate, pat dry, and drizzle with 1 1/2 T. oil, turning to coat. Sprinkle both sides with salt and pepper. 3) A minute or so after residual oils in skillet send up wisps of smoke, put cuts in pan. Cook until they develop an even, rich brown crust, 2 to 4 minutes. Turn and continue to cook until the second side develops an even, rich brown crust and the cut is cooked to desired doneness, 2 to 4 minutes longer. Remove cuts to a plate and let rest a couple of minutes. 4) Serve with salsa, uncooked relish, or pan sauce (see recipes below). Serve with side of vegetables or on a salad, green beans, and/or grain. Serves 4. CUTS FOR SEARING (for thin cuts to be fully cooked or thick cuts medium-rare to medium): - 2 large boneless, skinless chicken breasts (10-12 oz. each), sliced horizontally into 2 cutlets - 1 1/2 pds. boneless, skinless chicken thighs (6-8 small/medium or 4-6 medium/large) - 4 center-cut salmon fillets (about 6 oz. each; if skin on, start flesh side down, otherwise will bow) - 1 1/2 pds tuna or other fish steaks, 1 1/4"-1 1/2" thick - 1 1/2 pds. dry sea scallops - 1 to 2 pork tenderloins (1 1/2 pds. total), cut into 1 1/2" thick medallions and pressed to 3/4" to 1" thick - Loin lamb chops - 2 12 oz. strip steaks 1 to 1 1/4" thick - 2 12 oz rib steaks (ribeye/Delmonico) 1-1 1/4" thick - 6 oz filets of Filet mignon, 1 1/2" to 2" thick - Burgers: 1 1/4-1 1/2 pds ground chuck or lamb (I like to broil on high for about 3 minutes per side)

How to Saute

1) Spread 1/4 cup flour and/or cornmeal in a shallow pan. Heat 2 T. butter (for better browning) and 1 T. olive oil in large skillet over medium-low heat. Sprinkle 1 1/2 pds. cuts on both sides with salt and pepper and then dredge in flour and cornmeal. 2) A couple of minutes before sauteing, increase heat to medium-high. When butter stops foaming and smells nutty, arrange cuts, presentation side down. Cook, turning once, until rich and golden brown, 2-3 minutes per side. Serve with lemon wedges, salsa, relish, or pan sauce (see recipes below). Serves 4. CUTS FOR SAUTEING (for delicate cuts like fish fillets or thicker cuts to be cooked through): - 4 small boneless chicken breasts (6-8 oz. each) - 4 boneless pork loin chops (1-1 1/4" (6 oz.) each; can slice a small, boneless loin roast) - 2-4 white-fleshed fish fillets (flounder, catfish, snapper, tilapia, grouper, cod; 1 1/2 pds total; 1/2" to 1 1/4" thick; cut larger fillets into individual portions for easier turning; score fish that has skin on; may have to cook in 2 batches)

Fried Rice

1) Toss and let marinate 1/2 pd. protein with 1 1/2 t. each soy sauce and sweet sherry in large bowl. 2) Set heavy-bottomed 12-inch non-stick skillet over low heat. Place 1/2 pd. firm vegetables in skillet with sprinkling of salt and 1/4 cup water; cover pan and increase heat to high. When water starts to steam, cook until crisp-tender, 1 minute for delicate vegetables (e.g., asparagus, snow peas) and 2 minutes for hardy vegetables (e.g., sweet potatoes and Brussels sprouts). Turn vegetables into large bowl. 3) Return skillet to high heat. Add 1 T. vegetable oil and heat until wisps of smoke start to rise. Leaving unabsorbed marinade in bowl, stir-fry protein until browned and cooked through, about 2 minutes. Add 1/2 pd. tender vegetables along with sliced whites from 1 bunch scallions and stir-fry until tender-crisp, 1 to 2 minutes. Stir in 1 minced garlic clove and cook until fragrant, a few seconds longer. Transfer skillet contents to bowl of firm vegetables. 4) Heat 3 T. vegetable oil on high to shimmering. Add 4 cups cooked white or brown rice and stir-fry until heated through, about 2 minutes. Make a well in center of rice and add 1 t. oil and 2 large eggs, beaten. Stir-fry until scrambled, about 1 minute. Return protein and vegetables to skillet, along with 3 T. soy sauce and sliced scallion greens. Stir-fry to combine and heat through. Serves 4.

Spaghetti Alla Carbonara

1) Whisk 3 eggs, 3/4 cup grated Parmesan cheese, 1/4 cup grated Pecorino Romano cheese, and 3 minced garlic cloves. 2) Cook 8 slices bacon (chopped fine) in 1/4 cup extra-virgin olive oil until bacon is crisp, about 8 minutes. Add 1/2 cup dry white wine and simmer until it is slightly reduced, about 5 minutes. 3) Pour egg and bacon mixtures over 1 pd. cooked spaghetti and toss to coat. Season with salt and pepper to taste.

Frittata

1/2 pound potatoes, diced small 1/2 pound vegetables 1/2 pound protein 1/2 pound onion (1 medium-large), diced small 6 to 7 large eggs, beaten 3 to 4 ounces grated or crumbled cheese Dried and/or fresh herb (optional) 2 T. olive oil Salt and ground pepper 1) Adjust oven rack to upper position and turn broiler to high. Set 12-inch heavy-bottomed ovenproof nonstick skillet over low heat. 2) Add potatoes to skillet along with 1/2 cup water, 2 t. oil, and sprinkling of salt. If using a Firm Vegetable/Hardy Green (massage hardy greens with a little olive oil first), add it now. Increase heat to high, cover, and heat until water starts to steam. Continue to cook vegetables until just tender, about 5 minutes. Transfer to plate. 3) Return skillet to medium-high heat. Add another 2 t. oil and the protein (or substitute a vegetable). Cook until browned, 4 to 5 minutes. (If using bacon, no need to add oil. Fry it until the fat has rendered, then spoon off all but 2 T. of renderings.) 4) Add another 2 t. oil and the onion. If using a tender vegetable / tender green, add it now, giving the onion a bit of a head start (if using cherry tomatoes, halve and salt, and then add after done sauteing onions). Saute until vegetables are tender, 4 to 5 minutes. 5) Season eggs lightly with salt and pepper and whisk in half the cheese and the herb (if using). 6) Return potatoes and any firm vegetables to the skillet and shake to evenly distribute. Set over low heat, drizzle in the egg mixture, and sprinkle on the remaining cheese. Transfer the pan to the oven and broil until the eggs are puffed and the cheese has melted, 3 to 5 minutes. Remove frittata from oven and let rest a few minutes. Cut into wedges. Serves 4 to 6. SUGGESTED COMBINATIONS: sausage, tomatoes, cheddar, basil; asparagus, ham, gruyere, tarragon; kale, bacon, cheddar, oregano; corn, tomatoes, jack, cilantro; spinach, ham, feta, dill;

Beef Barley Soup

2 T. olive oil or beef drippings 1 large onion, cut into medium dice 1 t. dried thyme leaves 1 quart Beef Bone Broth Shredded shank meat (half amt. from Beef Broth) 3 cups cooked barley 1/4 cup chopped fresh parsley or dill Salt and ground black pepper Balsamic vinegar, for drizzling (optional) Heat oil or drippings in large pot over medium-high heat. Add onion and saute until tender. Add thyme, broth, meat, and barley and bring to simmer. Reduce heat to medium-low. Continue to simmer for about 10 minutes to blend flavors. Stir in parsley or dill. Adjust seasonings, including salt and pepper to taste. Drizzle with balsamic vinegar if desired. Serves 4.

Hterm-31am-White Bean Soup

2 T. olive oil or ham drippings 1 large onion, cut into medium dice 2 celery stalks, cut into medium dice 2 carrots, cut into medium dice 1 t. dried thyme 1 quart Ham Broth Shredded ham (half the amt. from Ham Broth) 4 cups cooked white beans or 3 cans (15 to 16 oz. each), drained Salt and ground black pepper Heat oil or drippings in a large pot over medium-high heat. Add onion, celery, and carrots and saute until tender. Add thyme, broth, ham, and beans. Bring to simmer, reduce heat to medium-low, and cook, partially covered, for about 15 minutes to blend the flavors. Adjust seasonings, including salt and pepper to taste. Serves 4. NOTE: I prefer making Pasta E Fagioli Soup (ATK).

Black Bean-Hominy Soup

2 T. olive oil or ham drippings 1 large onion, cut into medium dice 2 t. ground cumin 1 t. dried thyme 1/4 to 1/2 t. red pepper flakes 1 quart Ham Broth Shredded ham (half the amt. from Ham Broth) 1 can (15 to 16 oz.) black beans, drained & rinsed 1 can (15 to 16 oz.) hominy or corn, drained 1 can (14.5 oz.) diced tomatoes 1/4 cup chopped fresh cilantro (optional) Salt and ground black pepper Heat oil or drippings in a large pot over medium-high heat. Add onion and saute until tender. Add cumin, thyme, pepper flakes, broth, ham, black beans, hominy, and tomatoes. Bring to simmer, reduce heat to medium-low, and cook, partially covered, about 15 minutes to blend flavors. Stir in cilantro (if using), adjust seasonings, and add salt and pepper to taste. Serves 4.

Hearty Grain and Legume Salad

4 cups cooked grains and/or legumes 3 cups raw or cooked vegetables (or fresh fruit) 1 or 2 prepared flavorings (1/2 to 1 cup) 1/2 cup sliced onion 1 cup dressing Combine salad ingredients (can add salad greens too) and toss to coat with dressing. Can top with a protein too. Serves 4 to 6. GRAINS: barley, bulgur, corn, couscous, pearled farro, millet, pasta, quinoa, brown and white rice, wheat berries, kamut, spelt FLAVORINGS: bacon bits, prosciutto crisps, cheese, dried fruit, roasted nuts/seeds, olives, pickles, pickled peppers (jalapenos, peppadews), sun-dried tomatoes DRESSING: See recipes for Herb Dressing, Asian Dressing, and Creamy Herb Dressing. Or just toss with oil, vinegar, salt, pepper, and herbs. SUGGESTED COMBINATIONS: Black Beans, corn, radishes, bell peppers, pickled jalapenos, pumpkin seeds, herb dressing with cilantro and lime juice; lentils, brown rice, carrots, brussels sprouts, walnuts, dried cranberries, red onion, herb dressing; couscous, chickpeas, zucchini, red bell pepper, dates, walnuts, scallions, herb dressing with balsamic, cilantro, mint; white rice, peas, bell peppers, bean sprouts, peanuts, scallions, Asian dressing

Cooked Meat (Bacon Bits, Prosciutto Crisps, Sausage Crumbles)

BACON BITS: Place 1 pound thick-sliced bacon, cut into 1-inch pieces, in a 12-inch skillet and cook over medium-high heat, stirring frequently, until the fat has rendered and the bacon is crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Can be refrigerated for a couple of weeks or frozen for several months. Makes 1 cup. NOTE: I prefer to bake according to package directions and then chop. PROSCIUTTO CRISPS: Heat 1/4 cup olive oil in large skillet over medium heat. Cut 12 thin slices prosciutto crosswise into narrow strips and separate. Fry prosciutto in skillet, stirring frequently, until frizzled and slightly darker in color, about 5 minutes. Drain on paper towels. Makes 1 cup. Can be refrigerated for a couple of weeks or frozen for several months. SAUSAGE CRUMBLES: Break up 1 pound sausage and place in 12-inch skillet over medium-high heat. Cook, stirring constantly, until sausage loses its raw color, 3 to 4 minutes. Transfer with slotted spoon to paper towels. Makes 3 cups. Can be refrigerated for a week or frozen for several months. NOTE: Sprinkle on egg dishes, salad, grains, pizza, soup, pasta...

Black Bean / Lentil / Split Pea Soup

BLACK BEAN SOUP (ATK): Cook 1 jalapeno and 6 garlic cloves, minced, with 1 chopped onion, for about 5 minutes. Add 2 t. chili powder, 1/4 to 1/8 t. cayenne pepper, and some salt, and cook for 1 minute. Stir in 4 cans black beans, drained, 1 quart broth, and simmer for 15-20 minutes. Puree part of the soup. Stir in 1 to 2 T. lime juice, and salt and pepper to taste, at end of cooking. Garnish with chopped cilantro. (1 1/2 recipes) INDIAN-SPICED RED LENTILS (ATK): Heat 4 T. oil over medium heat until shimmering. Add 2 minced onions and 2 t. salt and cook until softened, about 5 minutes. Stir in 8 minced garlic cloves, 2 T. grated ginger, and 2 T.. garam masala and cook until fragrant, 15 seconds. Stir in 6 cups water, 1 bag (1 pd) red lentils, and 1 can (2 cups) coconut milk. Bring to boil. Reduce to simmer, partially cover, and cook until lentils break down to thick puree, 20 to 30 minutes. Stir in 1/4 cup minced cilantro. Season with salt and pepper to taste and sprinkle with chopped plum tomatoes. Serve over Basmati rice with peanuts, Major Gray's Chutney / mango fruit spread, sweet potatoes, cauliflower, peas... SPLIT PEA SOUP (ATK): In Dutch oven, sauté in oil 1 minced onion, 2 chopped carrots, 2 minced celery ribs, and 2 t. dried thyme. Add 1 pd. (1 bag) split peas, 2-3 medium smoked ham hocks (for richness), 1 t. salt, and 8 cups (2 quarts) water. Simmer, covered, for 1 to 1 1/2 hrs. until peas are tender. Remove hocks and add 6 oz. deli ham (for texture; sliced 1/2 inch thick and chopped). Simmer for 10 minutes. Remove meat from hocks and add to soup. Stir in 1-2 T. fresh lemon juice and season with salt and pepper SPANISH-STYLE BRAISED LENTILS WITH SAUSAGE (ATK): Heat 1 t. vegetable oil in skillet over medium-high heat until shimmering. Lay 1 pd. kielbasa sausage (cut into 4 equal lengths and split lengthwise (or just cut into pieces?)) in skillet, cut side down, and cook until browned, about 2 minutes. Transfer to plate. Cook 1 minced onion with 1/2 t. salt in pan until softened, about 5 minutes. Stir in 2 minced garlic cloves, 1 t. sweet paprika, 1 t. chili powder, and 1 t. minced fresh thyme or 1/4 t. dried. Cook until fragrant, about 15 seconds. Stir in 1 (14.5-oz) can diced tomatoes, drained, 1 1/2 cups chicken broth, 1 1/2 cups water, and 1 cup lentils du Puy or brown or green lentils. Bring to boil. Cover and cook over low heat until lentils are almost tender but still a little crunchy, about 35 minutes. Put sausage back in pan and cook, covered, over low heat, until lentils are tender, about 10 minutes. Season with salt and pepper to taste. Sprinkle with 2 scallions, sliced thin.

Mashed Potatoes

Bring 1 1/2 pds. potatoes (8 small red boiling potatoes or 12 little new potatoes or peeled, chopped russet potatoes) and water to boil in large covered saucepan. Reduce heat to medium-low and simmer until paring knife inserted into potatoes can be removed with no resistance, 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes. Drain, reserving 1/2 cup cooking liquid. Leave cooked potatoes in pan, slash in half with paring knife, and add 4 T. (or 6 T.) butter or oil and 1/4 - 3/4 cup potato water or half-and-half (or sour cream) along with generous sprinkling of salt and pepper. Roughly crush potatoes with fork, adding more water for desired consistency. Adjust seasonings, stirring in parsley if using. Serves 4.

Polenta (Side Dish for Seared/Sauteed Cuts)

Bring 4 cups (1 qt) water to boil over medium-high heat. Add 1 t. salt and, whisking constantly, add 1 cup instant polenta in thin, steady stream. Continue to whisk until polenta thickens to soft but not soupy consistency, a couple of minutes. Remove from heat and stir in 1 T. butter, pepper to taste, and optional flavorings (1/4 cup each blue cheese and walnuts; 1 cup Fontina cheese and 1/4 cup grated Parmesan; 1 cup fresh or frozen corn and 1/4 cup grated Parmesan). Serves 4.

Chowder

CHICKEN CORN CHOWDER: Fry 4 slices bacon, finely diced, over medium-high heat until crisp, 4 to 5 minutes. Add 1 large chopped onion and saute until tender, 4 to 5 minutes, followed by 2 minced garlic cloves. Whisk in 3 T. flour, then 1 qt. chicken broth (or 3 cups broth and 2 cups whole milk+ grated corn from 6 ears) and 1/2 t. dried thyme leaves, and bring to simmer. Add 3 to 4 cups shredded cooked chicken (or 2 medium red potatoes chopped) and fresh cut or frozen corn kernels (4 ears) and simmer 10 minutes to blend flavors. Stir in 1 cup heavy cream (and chopped parsley if using). Serves CLAM CHOWDER (ATK): Cook 4 slices bacon over medium heat until beginning to crisp, about 5 minutes, then add onion and cook 5 minutes more, and then 2 minced garlic cloves. Stir in 1/4 cup flour to coat, and cook about 1 minute. Gradually whisk in 5 cups broth (combination of juice from canned clams and 3 8-ounce bottles clam juice), and then add 1 1/2 pounds cut red potatoes, 2 bay leaves and 1 t. minced fresh thyme. Simmer 20 minutes. Stir in 4 (6.5 ounce ) cans minced clams (about 2 pounds), 1 cup heavy cream, and 2 T. parsley

Bean and Cheese Quesadillas

Combine 1 15 oz. can refried beans, 1/4 cup minced fresh cilantro, 2 T. salsa, 1 T. tabasco, and 1 t. cumin. Spread 1/4 cup of filling over half of each of 10 tortillas. Sprinkle 1/4 cup Monterey Jack cheese over the filling. Arrange on two baking sheets lined with parchment paper and bake at 475 degrees golden, 12 to 15 minutes.

Mulled Wine

Combine one quart apple cider with one bottle red wine (750ml) (dark, fruity, full-bodied, i.e. Cabernet Sauvignon), 1/4 cup honey, 2 cinnamon sticks, 1 orange zested and juiced, 4 whole cloves, and 3 star anise. Simmer 10 minutes. Add peeled orange to each cup for garnish.

Tomato Soup

Cook 3 T. olive oil, 3 minced garlic cloves, and 1/4 t. red pepper flakes (can add nutmeg, cayenne pepper too), over medium heat until fragrant, about 2 minutes. Stir in 1 28-oz. can crushed tomatoes and simmer for about 15 minutes. Stir in 1 can (12 oz.) evaporated milk + skim milk / broth as needed (or just skim milk?). Season with salt and pepper to taste, and some sugar or 1/4 t. baking soda if necessary.

Sticky Rice with Mango

Cook rice: Place 1-1 1/2 cups sticky ('glutinous (sweet)', preferably long grain) rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it's cooked). Set aside to cool slightly. Prepare coconut milk: Open one can of coconut milk, spoon off (1/2 cup) cream, and stir remaining milk. In saucepan, mix milk, 1/4-1/2 cup sugar, 1/2 t. fine sea salt. and cook over low heat just until sugar is dissolved. Pour the hot coconut milk over the warm sticky rice and stir to combine. Let sit for 5 minutes so the rice can absorb the milk. Stir in coconut cream. Top with toasted, unsweetened coconut, toasted sesame seeds, and fresh mint. Serve with sliced mango.

Chicken Tikka Masala

Cook the skinned side of 6 large boneless, skinless chicken thighs oiled, salted, peppered, and sprinkled with 1 1/2 t. ground coriander and 1 1/2 t. ground cumin in large pot over medium-high heat until browned, about 5 minutes. Turn chicken and add 1 diced medium onion and 2 T. grated fresh ginger and cook a minute or two longer. Add 2 T. garam masala, 1 quart / jar Garlicky Tomato Sauce, and 1 can (13.5 oz) coconut milk. Bring to simmer and continue to simmer for 10 minutes to blend flavors. Adjust seasonings, stir in 1/4 cup chopped fresh cilantro, and serve over rice.

Boiled Eggs

Cover six eggs with water in medium saucepan. Cover and bring to full boil over medium-high heat. Remove from heat and let stand, covered, for 10 minutes. Drain and run them under cold running water until saucepan is cold. Toss in a handful of ice and let stand in water until cool. Can be refrigerated for up to 2 weeks. Use in salads, hearty bean and grain salads ... NOTE: I use poached eggs instead.

Mayonnaise-Based Sauces

Dijon Mayonnaise: mix together 1/4 cup mayonnaise with a little bit of Dijon mustard and a little salt and pepper (for brussels sprouts and tilapia) Lemon-Thyme Mayonnaise: mix together 1/4 cup mayonnaise, 1 t. lemon juice, 1 t. minced fresh thyme, and a little salt and pepper (good with tilapia) Mayonnaise-Vinaigrette (for potato salad): Whisk together 1/4 cup mayonnaise, a little bit of chopped red onion, 2 t. vinegar/lemon juice, lots of chopped dill, 1 t. Dijon mustard, and a generous sprinkling of (kosher) salt and ground black pepper. Sour Cream-Mayonnaise: Mix 1/4 cup mayonnaise, 1 T. sour cream, garlic powder/garlic, lime juice, Sriracha sauce, salt and pepper (good for fish tacos) Horseradish Mayonnaise: Mix together 1/4 cup mayonnaise (can substitute sour cream), 1 t. chopped scallion or garlic, 1-2t. lemon juice, 2-3t. prepared horseradish, tiny bit of sugar, salt, and pepper (can also add a little bit of chopped capers, parsley, hot sauce, and paprika) (good with shrimp).

Cooked Sauces

GRAVY: Melt 1 tablespoon butter over medium heat. Stir in 1 tablespoon flour and cook until brown, 5 to 10 minutes. Mix chicken drippings with broth to make 1 1/2 cups. Slowly whisk broth into saucepan. Add 1 bay leaf and simmer until flavors blended, about 10 minutes. Remove bay leaf and season with salt and pepper to taste. GARLIC-BASED TOMATO SAUCE: Cook 3 T. olive oil, 3 minced garlic cloves, and 1/4 t. red pepper flakes (can add nutmeg, cayenne pepper too), over medium heat until fragrant, about 2 minutes. Stir in 1 28-oz. can crushed tomatoes (+ optional 1 14.5 oz. can petite diced tomatoes) and 1/2 cup Cabernet Sauvignon, and simmer for about 15 minutes. Stir in 1 cup heavy cream during the final 3 minutes of simmering, then season with salt and pepper to taste, and some sugar or 1/4 t. baking soda if necessary. Can also add tomato paste to make a thick, full-bodied sauce (should mound slightly on a spoon), or stir in 1 pd. or so of protein and/or vegetables, and add a flavoring like olives, capers, caramelized onions, roasted red peppers, pesto, herb, ... VEGETABLE-BASED TOMATO SAUCE: Cook 3T. olive oil, 1 onion, 1 carrot, 1 celery stalk (minced), and 1/4 t. red pepper flakes, until softened, about 5 minutes. Continue as above.

Stir-Fry

General Tso's Flavoring sauce (mix together): - 1/4 cup dark soy sauce - 2 T. rice vinegar - 2 T. sweet sherry - 1/4 t. red pepper flakes - 1/4 cup water 1) Toss 1 pd. protein, cut into bite-size pieces, with 1 T. soy sauce and 1 T. sweet sherry. Let meat marinate while prepping vegetables. 2) Set heavy-bottomed 12-inch skillet over low heat. Place 1/2 pd. firm vegetables in skillet with sprinkling of salt and 1/4 cup water. Cover and increase heat to high. When water starts to steam, cook until crisp-tender, 1 minute for delicate vegetables (e.g., asparagus, snow peas) and 2 minutes for hardy vegetables (e.g., sweet potatoes, Brussels sprouts). Turn vegetables into large bowl. 3) Return skillet to high heat. Add 1 T. oil and heat until wisps of smoke start to rise. Leaving unabsorbed marinade in bowl, and working in two batches, cook protein, turning once, until well-browned and cooked through, 2 to 3 minutes per batch. Transfer protein to bowl with firm vegetables. 4) Drizzle another 1 T. oil into hot skillet. Add 1 onion cut into 8 wedges and stir-fry until spotty brown, 1 to 1 1/2 minutes. Add 1/2 pd. tender vegetables and stir-fry until crisp-tender, 1 to 1 1 /2 minutes longer. Make well in middle of skillet and add 1 T. oil, 1 T. minced garlic, and 1 T. minced ginger (can use garlic paste and ginger paste instead, if desired) and cook until fragrant, a few seconds, then stir-fry into vegetables. 5) Return steamed firm vegetables and protein to skillet and stir-fry to heat through. Add flavoring sauce and cook to coat ingredients. Stir in 2 t. cornstarch mixed with 2 T. water (to thicken sauce). Cook until juices become saucy and glossy. Serves 4.

Rice Pilaf

Heat 1 T. each butter and oil in saucepan over medium-high heat. Saute 1/2 small minced onion or 1 medium shallot (and optional flavorings that need to be sauteed) until tender, 3 to 4 minutes. Add 1 cup long-grain white rice and stir to coat. Add 2 cups broth (2 parts liquid to 1 part rice) and bring to simmer. Reduce heat to low and simmer until stock has absorbed and rice is just tender, about 20 minutes. Stir in optional flavorings (see below). Adjust seasonings, adding salt and pepper to taste. Serves 4. VARIATIONS - Parmesan-Black Pepper Pilaf - Coconut Rice Pilaf: 1 cup broth, 1 cup coconut milk, 1 sliced scallion - Mushroom: saute sliced mushrooms with onion

Potato Cake (Side Dish for Seared/Sauteed Cuts)

Heat 2 T. butter and/or oil over low heat in 10" skillet. Grate 1 pd. (4 small) baking potatoes. Working with a small handful at a time, squeeze as much liquid from potatoes as possible. A minute or 2 before cooking, increase heat to medium-high. Add potatoes to pan, pressing with a metal spatula to form flat cake. Cook until bottom of cake is golden brown and crisp, about 4 minutes. Place a small plate over pan and invert cake onto plate. Add remaining 1 T. fat to pan, and slide cake back into pan as soon as fat heats. Continue to cook until golden brown on remaining side, about 4 minutes longer. Reduce heat to low and continue to cook until cake bottom is crisp, about 2 minutes. Sprinkle with salt and pepper, cut into 4 wedges, and serve immediately. Serves 4.

Chicken Tacos

Heat 2 T. oil in skillet over medium high heat. Add 1 chopped onion and saute until tender, about 4 minutes. Add 3 minced garlic cloves and cook until fragrant, a minute longer. Stir in 2 T. chili powder. Stir in 2 cups salsa and 4 cups shredded cooked chicken breast and simmer over medium-low heat until the excess liquid evaporates and flavors blend, 5 to 7 minutes. Stir in 1/2 oz. bittersweet or semisweet chocolate and heat to melt. Adjust seasonings, including salt, if necessary, and pepper to taste. Add toppings: salsa, guacamole, shredded cabbage dressed with olive oil, salt, and lime juice ...). Makes 4 cups.

Chicken Curry

Heat 2 T. olive oil in large pot over medium-high heat. Add 1 chopped onion and saute until tender, about 4 minutes. Add 2 T. curry powder and 1 T. grated fresh ginger (or paste) and saute until fragrant, about a minute longer. Add 1 cup salsa, 1 can (13.5 oz.) coconut milk, and 4 cups shredded cooked chicken breast and bring to simmer. Reduce heat to medium-low and simmer 10 minutes to blend flavors. Sprinkle with chopped roasted peanuts or cashews and cilantro and serve over basmati rice or as a stew with naan bread. Serves 4.

Omelette

Heat pat of butter over low heat in 10" nonstick skillet. Lightly beat eggs (2 eggs per person + 1) with salt and pepper; let stand for a few minutes to warm up so they don't stick to pan. Prepare optional fillings (salsa, cheese, sour cream; ham and cheese; blue cheese and bacon). Increase heat to medium high until butter starts to turn golden brown and smells nutty. Add eggs. Push back eggs that have set, tilting pan so that uncooked eggs run into empty portion of pan. Continue until omelet top is wet but not runny, 1 1/2 to 2 minutes. Reduce heat to low and quickly add optional toppings over one half of the omelet. Carefully fold the remaining half over the topped half. Partially cover pan and cook (or bake in a 350 degree oven) until the fillings are warm and the eggs are set as desired.

Cooked / Pan Sauce (for Seared/Sauteed Cuts)

In measuring cup, mix 3/4 cup liquids (see below) and flavorings (if using; chopped nuts, dried fruit, olives, capers, sun-dried tomatoes, fresh/dried herbs, citrus zests). Once cut removed from skillet, add liquid to empty skillet. Boil until reduced by half. Tilt skillet so that reduced liquid is at one side of pan and whisk in enrichment (1 T. butter, 1 T. olive oil, or 2 T. heavy cream) until sauce is smooth and glossy. Makes enough for 4 cuts. LIQUIDS: -Juices and sweet fortified wines: Marsala, Madeira, vermouth, port -Red/White Wine: Add equal part chicken broth + smidgen of Dijon mustard to counter sourness of wine -Acidic liquids: lemon juice, vinegar (to counter acidity, use ratio of 1:3 lemon juice or vinegar to chicken broth, fortified wine, or juice) SOME SUGGESTED COMBINATIONS: ****Lemon, Broth, Butter sauce: melt 1 t. butter and saute 2 minced garlic cloves. Add 2 T. lemon juice and 1/4 cup (4 T.) broth. Simmer about 3 minutes until reduced by half. Stir in 3 T. butter and 1/2 t. honey. (good with Tilapia). ****Wine, Broth, Butter: all cuts except fish -Marsala Wine, figs, pistachios, butter: poultry, pork -Sweet vermouth or cream sherry, cider vinegar, prunes, walnuts, butter: poultry, pork -White wine, broth, 2 T. Dijon, butter: poultry, fish, scallops -Balsamic vinegar, broth, butter or oil: all cuts -Balsamic vinegar, broth, raisins, pine nuts,, butter or oil: poultry and pork -Broth, lemon juice, capers, butter: chicken, pork, fish, shellfish -Broth, veloute, heavy cream: poultry, fish, shellfish -Broth, Dijon, heavy cream: all cuts -Broth, vermouth or white wine, butter: fish, steaks, burgers -Broth, rice vinegar, 2 T. chutney, 1/4 t. curry, butter: poultry, pork

Lo Mein

Lo Mein Flavoring Sauce (mix together): - 1/4 cup chicken or vegetable broth - 1/4 cup soy sauce - 2 t. rice vinegar - 2 t. toasted sesame oil - 1 t. red pepper flakes - 1 t. sugar 1) Toss and let marinate 1/2 pd. protein with 1 1/2 t. soy sauce and 1 1/2 t. sweet sherry in large bowl. 2) Set heavy-bottomed 12-inch nonstick skillet over low heat. Place 1/2 pd. firm vegetables in skillet with sprinkling of salt and 1/4 cup water. Cover and increase heat to high. When water starts to steam, set timer and cook until crisp-tender, 1 minute for delicate vegetables (e.g., asparagus, snow peas), to 2 minutes. for hardy vegetables (e.g., sweet potatoes, Brussels sprouts). Turn vegetables into a large bowl. 3) Return skillet to high heat. Add 1 T. vegetable oil and heat until wisps of smoke start to rise. Leaving unabsorbed marinade in bowl, stir-fry protein until browned and cooked through, about 2 minutes. Add 1/2 pd. tender vegetables along with whites from 1 bunch scallions, sliced, and stir-fry until tender-crisp, 1 to 2 minutes. Stir in 1 1/2 t. each minced garlic and ginger (or paste) and cook until fragrant, a few seconds longer. Transfer skillet contents to bowl with firm vegetables. 4) Add 1 T. oil to empty skillet and heat on high until shimmering. Add 4 heaping cups cooked lo mein noodles or spaghetti (about 8 oz. uncooked) and stir-fry until heated through, about 2 minutes. Return protein and vegetables to skillet along with lo mein flavoring sauce and sliced greens from 1 bunch scallions. Stir fry to combine and heat through. Serves 4.

Spaghetti Bolognese (ATK)

Melt 1 T. butter, add 1 small onion, 1 celery rib, and 1 carrot, minced, and cook about 5 minutes. Add 1 pd. meatloaf mix (and Parmesan rinds if desired, for flavor) and cook until no longer pink. Stir in 1 1/2 cups whole milk and simmer until only clear fat remains, about 15-20 minutes. Stir in 1 1/4 cup white wine and simmer until liquid is almost evaporated, about 15 minutes. Stir in 1 (28-ounce) can diced tomatoes and simmer very gently until sauce is very thick, about 1 1/2 hours. Stir in 3 T. heavy cream and season with salt to taste.

Pumpkin Pie

Mix together 3/4 cup sugar, 1/2 t. salt, 1 t. cinnamon, 1/2 t. ginger, and 1/4 t. ground cloves. Beat 2 eggs in large bowl. Stir in 1 15-oz can pumpkin and sugar-spice mixture. Gradually stir in 1 can (12 oz) evaporated milk. Pour into pie shell and bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes.

Pad Thai

Pad Thai Sauce (mix all ingredients): 6 T. Thai or Vietnamese fish sauce 2 T. sugar 1 t. red pepper flakes 1) Set heavy-bottomed 12-inch nonstick skillet over low heat. Toss 1 pd. protein (shrimp, chicken, or extra-firm tofu) with 2 T. of flavoring sauce in large bowl. 2) Three to 4 minutes before cooking, increase heat to high. Add 1 T. vegetable oil and heat until wisps of smoke start to rise. Working in two batches, stir-fry protein, turning once, until well-browned and cooked through, 2 to 3 minutes per batch. Transfer protein to clean bowl. 3) Add another 1 T. oil to pan. Add 1 onion cut in 6 to 8 wedges and stir-fry until spotty brown, 1 to 2 minutes. Stir in whites from 1 bunch scallions, cut into 1-inch lengths, and 1 T. minced garlic (or paste) and cook until fragrant, a few seconds longer. Transfer skillet contents to bowl of protein. 4) Add another 1 T. oil to pan and heat to shimmering. Add 4 cups cooked pad Thai noodles or spaghetti (8 oz.), patted dry, and stir-fry until heated through, about 2 minutes. Make a well in center of noodles and add 1 t. oil and 2 large eggs, lightly beaten. Stir-fry eggs until scrambled, about 1 minute. Return protein to skillet. Add remaining Pad Thai Sauce and stir-fry until heated through. 5) Transfer pad Thai to large serving bowl. Add 8 oz. (1 cup) rinsed bean sprouts, scallion greens (cut into 1-inch lengths), and juice from 1/2 a lime, and toss to combine. Sprinkle with 1/4 cup chopped roasted peanuts and optional cilantro leaves. Serve with remaining half of lime, cut into wedges. Serves 4.

Uncooked Dipping Sauces

Pesto (for pizza, steak, pasta, certain soups) Blend in a blender or food processor 3 toasted garlic cloves, 2 cups packed basil, 1/2 cup extra-virgin olive oil, 1/4 cup toasted pine nuts (or walnuts or almonds), 1/4 cup grated Parmesan cheese, and 2 T. parsley (optional) until smooth. Season with salt and pepper to taste. All-Purpose Salsa (mix together): 1 1/2 cups finely diced fruit (tomatoes, avocado, peaches, nectarines, grapes, oranges, grapefruits, apricots, plums, or pineapple) 1/4 red onion, finely diced (or 2 large sca1lions) 1/4 yellow or red bell pepper, finely diced 1 jalapeno pepper, seeded and minced 1 T. chopped fresh cilantro or parsley leaves 2 T. lime juice or rice vinegar 1/2 t. cumin or chili powder (optional) Salt and ground black pepper, to taste NOTE: For black bean and corn salsa, use equal parts corn and black beans for total of 1 1/2 cups. Guacamole: Mash two avocados with 2 T. lime juice. Season with salt to taste (can add garlic, onion, tomatoes, cayenne pepper, jalapeno, cilantro)

Pickled Red Onions

Place 2 large red onions, halved and thinly sliced, in medium bowl and pour 6 cups boiling water over them. Let stand 15 seconds and then drain. Return to bowl, pour 1 1/2 cups distilled white or rice vinegar over them, and season with 2 t. kosher salt. Can be refrigerated for a month or more. Serve with salad, tacos, sandwiches, burgers, fish fillets, and steaks. NOTE: I prefer sliced raw onions instead.

Tossed Salad

Place chopped lettuce/greens in bowl (1 1/2 cups per person) and add 2-3 extra ingredients (see below). Drizzle salad ingredients with extra-virgin olive oil (1 T. per portion) and sprinkle generously with salt and pepper. Toss to coat. Drizzle and toss with lemon juice or vinegar (1 t. per portion). GREENS AND EXTRA INGREDIENTS: MILD, TENDER GREENS: spinach, swiss chard, beet greens BITTER GREENS: Arugula, radicchio, watercress, Belgian endive HARDY GREENS: kale, collards, mustard greens, broccoli rabe, turnip greens RAW VEGETABLES: sweet onion, tomatoes, radishes, bell peppers, cucumber, broccoli, avocado COOKED VEGETABLES PROTEIN: egg, tuna BEANS / LEGUMES: soy beans, chick peas, pinto beans, navy beans, black beans ROASTED NUTS / SEEDS (1 T. per person): walnuts, pecans, pumpkin seeds, sunflower seeds CHEESE (1 T/person): parmesan, blue FRUIT: dried cranberries, thin apple slices JARRED AND CANNED: beets, Kalamata olives, green olives, roasted peppers

Massaged Hardy Greens

Pour 2 T. olive oil over 1 pd. trimmed hardy greens, such as kale, collards, and mustard greens. Vigorously rub the greens in your fingertips until they have softened and been reduced in volume. Put greens in a gallon-size zipper-lock bag, press all the air from bag, seal, and refrigerate. Keeps fresh one week or more. Serve in salad, soup, frittatas, pasta. NOTE: I prefer keeping baby kale/greens on hand.

Pumpkin Bread

Preheat oven to 325 degrees. Grease two loaf pans with butter and dust with flour. Combine 2 cups flour, 1/2 t. salt, 1 t. baking soda, 1/2 t. baking powder, 1 t. ground cloves, 1 t. cinnamon, 1 t. nutmeg, In a big bowl, beat 1 1/2 sticks softened, unsalted butter and 2 cups sugar until just blended. Add 2 large eggs one at a time, beating well after each addition. Continue beating with electric mixer until very light and fluffy. Beat in 15oz can pureed pumpkin. Add flour and mix until combined. Bake 65-75 minutes. You can toast bread after first day to warm and crisp up.

Apple Crisp

Preheat oven to 350 degrees. Apples: Place 10 cups chopped apples (about 15 small to medium size) in 9"x13" dish. Mix 1 cup white sugar, 1 T. flour, and 1 t. cinnamon together and sprinkle over apples. Pour 1/2 cup water over all (could add lemon juice too). Topping: Combine 1 cup old-fashioned oats, 1 cup flour, 1 cup packed brown sugar, 1/4 t. baking powder, 1/4 t. baking soda, and 1 cup melted butter (can add cinnamon, nutmeg, and pinch of salt, too). Crumble evenly over apples. Bake about 45 minutes.

Barbecue Chicken Pizza (for chicken breast)

Preheat oven to 425 degrees. Top 2 pizza crusts with 4 cups Pulled Barbecue Chicken, 2 cups grated pepper Jack cheese, and 1 cup or more thinly sliced red onion or Pickled Pink Onions. Bake until crisp and golden brown, 12 to 15 minutes. Remove from oven and sprinkle with chopped fresh cilantro, if desired. Serves 4.

Bone Broth

QUICK ROAST CHICKEN BROTH: Remove breast meat, legs, and thighs from two rotisserie chickens and reserve for another meal (see recipe for "Double Roasted Chicken Legs" and other chicken recipes below). Put rest of bones and skin into a pot along with a carton of broth and 1 1/2 quarts (6 cups) water (Add leg and thigh bones as well once meat eaten/removed). Simmer over medium-low heat for 1/2 hour or so. Cool broth overnight and strain next morning. Use in soups with chicken broth as base. HAM BROTH: Combine 1 meaty ham bone (e.g., spiral-cut ham) or 2 large meaty ham hocks (2 to 3 pounds), 1 quart chicken broth, and 1 1/2 quarts (6 cups) water in large pot. Bring to boil, then reduce heat to medium-low and simmer until bones and skin have released their flavor and meat is tender, about 1 1/2 hours. Remove from heat and let stand until warm. Remove and reserve meat for soup, shredding it into bite-size pieces. Pour broth into a large container, adding water if necessary to equal 2 quarts. Can be refrigerated for a week or frozen for several months. Before using broth, remove congealed fat, which can be used to saute soup vegetables. BEEF BONE BROTH: Heat soup kettle over medium-high heat. Coat both sides of 2 thick, meaty beef shanks (2 to 2 1/2 pounds) with a little olive oil and season with salt and pepper. Place shanks in hot pot and sear, turning once about halfway through, until well-browned on both sides, 8 to 10 minutes. Add 1 cup red wine and cook for a minute or so to intensify flavor. Add 2 quarts chicken broth and 2 cups water. Bring to a simmer, skimming foam. Reduce heat to medium-low and simmer, partially covered, until meat is tender, about 2 hours. Remove from heat and let stand until warm. Remove meat and shred it, discarding fat and bones, and reserve it for soup. Pour broth into a 2-quart measuring cup, adding water if necessary, to equal 2 quarts. Can be refrigerated for a week or frozen for several months. Remove congealed drippings before using and use for sauteing soup vegetables if desired. Makes 2 quarts. NOTE: Use as base for soups.

Roast Rotisserie Chicken Legs

ROAST CHICKEN LEGS: Remove 4 legs (drumsticks and thighs) from 2 rotisserie chickens. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line small rimmed baking sheet with foil and coat with cooking spray. Place chicken legs on baking sheet. Roast legs until heated through, 12 to 15 minutes. OPTIONAL SIDE OF SAUCE: Dinosaur Barbecue Sauce OPTIONAL SIDE OF GLAZE: Mix 2 t. cornstarch (so glaze clings to legs), 1 T. vinegar, and 2 T. water in cup. Add cornstarch mixture to saucepan over medium-low heat, stirring constantly with rubber spatula, until thickens to paste, a minute or so. Stir in 1/4 cup preserves (thick, sweet preserves like jam, chutney, apple butter, hoisin sauce, cranberry sauce) and remove from heat. Brush legs with glaze. If desired, top with crunch (1/4 cup chopped nuts or Panko breadcrumbs, or 4 t. sesame seeds). Roast legs until heated through and glaze has set, 12 to 15 minutes. SUGGESTED VARIATIONS: -barbecue sauce, sunflower or sesame seeds -balsamic vinegar, fig jam, chopped walnuts -rice wine vinegar, Major Grey chutney, pistachios -rice wine vinegar, hoisin sauce, sesame seeds -peach preserves/apple butter/cranberry sauce, pinch cloves

Quick Roast Chicken Broth Quick Shrimp Broth

Remove meat from two rotisserie chickens. Put rest of bones and skin into a pot along with a carton of broth and 1 1/2 quarts water (can add a little salt too). Simmer over medium-low heat for 1/2 hour or so. Cool broth and strain. Makes about 2 quarts if simmered 30-40 minutes, or 1 1/2 quarts if simmered for 1 hour. Bring shells of 1 pd. large shrimp (16 to 20 count), 3 cups water, and 1 t. salt to boil; reduce heat, cover, and simmer until fragrant, about 20 minutes. Strain stock through sieve, pressing on shells to extract all liquid.

Skillet Lasagna (ATK)

Saute 1 onion + 1/2 tsp. salt until soft, about 5 minutes. Stir in 3 minced garlic cloves and 1/8-1/4 tsp. red pepper flakes and cook until fragrant, about 15 seconds. Add 1 pd. meatloaf mix and cook until no longer pink, about 5 minutes. Sprinkle 10 curly-edged lasagna noodles (broken into 2" lengths) over meat. Pour 1 can (28-oz) diced tomatoes (with added water to make 1 quart) and 1 can (8-oz) tomato sauce over the pasta. Cover and bring to a simmer. Simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1 cup grated Parmesan cheese. Season with salt and pepper to taste. Dot heaping tablespoons of 2 cups whole-milk ricotta cheese over the noodles. Cover the skillet and let stand off the heat for 5 minutes (I think it's better if ricotta cheese is stirred in). Sprinkle with 1/4 cup minced fresh basil.

Skillet Penne and Sausage (ATK)

Saute 1-2 onions with 1 t. salt until softened, about 5 minutes. Stir in 1 lb. hot or sweet Italian turkey sausage (casings removed), breaking up and cooking until no longer pink, about 4 minutes. Stir in 6 minced garlic cloves, and then sprinkle 1 cup oil-packed sundried tomatoes (rinsed and minced) and 1 lb. penne over the sausage. Pour 5 cups chicken broth and 1 cup heavy cream over the pasta. Simmer, stirring occasionally, until pasta is tender, about 10 minutes. Stir in 1 lb. baby spinach and then 1 cup grated parmesan. Salt and pepper to taste.

Couscous

Saute 1/2 medium diced onion in 1 T. oil in a medium saucepan until softened, 2 to 3 minutes. Add 3/4 cup plain couscous to onion and stir to combine. Stir in 1 cup broth (heated in microwave for 2 minutes, cover, and turn off heat. Let stand until broth is completely absorbed, about 4 minutes. Stir in optional 2 T. minced parsley and flavorings (see below). Serves 4. OPTIONAL FLAVORINGS - 10 apricots, diced, and 2 T. chopped pistachios - 1/2 cup currants or raisins, 2 T. toasted pine nuts - 1/2 cup dried cranberries, 2 T. toasted sliced almonds

Homemade Bread

She has an easy recipe for making homemade bread with a food processor. I prefer buying fresh-baked bread from store and freezing to keep on hand.

Roasted Nuts / Seeds

Spread 2 cups nuts onto rimmed baking sheet and bake at 325 degrees on lower-middle rack until fragrant and golden, 7 to 12 minutes. Can be stored for several weeks or frozen for several months. Use in salads.... SMOKY PEPITAS: Mix 2 t. olive oil, 1 t. pimenton (smoked paprika), 1/2 t. kosher salt, and 1/4 t. cayenne pepper in medium bowl. Roast pepitas (hulled pumpkin seeds), and toss with pimenton mixture until coated. Can be stored in jar for several weeks.

Seared Shrimp

To brine shrimp first: pour 2 cups boiling water in large bowl; add 2 cups kosher salt and stir until almost dissolved. Add 3 1/2 quarts cold water (along with some ice if ambient temperature is over 70 degrees); stir until salt completely dissolves. Add shrimp and let stand about 45 minutes. Drain and rinse thoroughly under cold running water. Season 2 pounds extra-large shrimp with 1/4 t. salt and 1/4 t. pepper. Heat 1 T. oil in large non-stick skillet over high heat until smoking and cook 1/2 the shrimp until pink, about 2 minutes. Remove from pan and repeat with rest of shrimp.

Grains (White and Brown Rice, Barley, Pasta, Quinoa)

To cook, follow package directions. Rice, barley and quinoa can be frozen for several months. Keep on hand to use in bean and grain salads, soup, fried rice or lo mein.

Pizza

Top pizza crusts with pizza sauce (or pesto sauce, mozzarella slices, sliced Campari tomatoes seasoned with olive oil, salt and pepper), toppings, and melting cheese (e.g., mozzarella). Bake on baking sheet at 425 degrees about 10 minutes. Remove and sprinkle with Parmesan and herbs or spices. MARGHERITA PIZZA: pizza sauce, tomato slices seasoned with oil, salt. and pepper; mozzarella balls, fresh torn basil PEPPERONI PIZZA: pizza sauce (or just mozzarella slices or Campari tomatoes?), mozzarella, pepperoni

Vinaigrette

Vinaigrette: Whisk together 2 minced garlic cloves or 1 minced shallot, 2 t. Dijon mustard, and 3 T. vinegar, along with generous sprinkling of (kosher) salt and ground black pepper. Gradually whisk in olive oil (3 parts oil to 1 part vinegar). Makes 1/2 cup. Serve on tossed salad, avocado halves, cooked vegetables.