TURKISH LAMB, YOGURT, & MINT PASTA

~ 5 Ingredients Mediterranean: Simple Incredible Food, written by Jamie Oliver

1 T. olive oil

1 lb. ground lamb

4 cloves garlic, separated

1 T. red wine vinegar

salt

pepper
1 bunch mint (1 oz.), baby leaves set aside for garnish and remaining leaves finely chopped

10 oz. uncooked tubular pasta

1 c. plain yogurt

Over medium-low heat, brown lamb in oil. Peel and finely chop three garlic cloves; add to cooked lamb with vinegar, a splash of water, a little salt, and lots of pepper. Cook five minutes, stirring often. Press potato masher over mixture to soften, then add chopped mint. Reduce heat to low and simmer. 

Meanwhile, cook pasta according to package directions. While pasta cooks and lamb simmers, finely grate remaining garlic clove and mix with yogurt. Season with salt and pepper, to taste. Reserve one cup of starchy water, then drain pasta. Add cooked pasta to lamb mixture and cook for one minute. Stir in yogurt mixture, adding starchy water if needed for desired consistency. Garnish with reserved baby mint leaves when serving. 

Notes: We were given some ground lamb when visiting friends' sheep farm, then came across this recipe in a cookbook randomly chosen from the library. Perfect timing! 

ROSEMARY PARMESAN QUICK BREAD

 ~ A Pretty Life

LOAF

2 c. flour

1 T. sugar

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 T. chopped fresh rosemary

1/3 c. grated parmesan

1 c. buttermilk

1 egg

1/4 c. melted butter

1/3 c. grated mozzarella

TOPPING

olive oil

1/4 t. coarse salt  
2 t. grated parmesan 
1 t. chopped fresh rosemary 

Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in rosemary and parmesan.  

In a small bowl, whisk together buttermilk and egg. Whisk in melted butter. 

Add buttermilk mixture and mozzarella to flour mixing, stirring gently until combined. Transfer dough to lightly floured surface and form into oblong shape, then place in pan. 

Drizzle top of loaf with olive oil, then sprinkle with salt, parmesan, and rosemary. Bake one hour or until toothpick inserted in center comes out clean and top is light golden brown. Cool on wire rack 15 minutes before serving. 

Makes one loaf.

Notes: I use a stoneware loaf pan and skip the parchment paper. 

DOUBLE CHOCOLATE CHIP COOKIES

 

~ allrecipes

1 c. margarine, softened
1. c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. salt
1/3 c. unsweetened cocoa powder
3 c. semi-sweet chocolate chips

Preheat oven to 375 degrees. Grease baking sheets.

In medium bowl, mix margarine, sugar, and brown sugar until smooth. Beat eggs in one at a time, then stir in vanilla.

Add flour, baking soda, salt, and cocoa powder; mix well. Mix in chocolate chips. 

Roll tablespoons of dough into balls and place 1 inch apart on greased baking sheet. Bake 8-10 minutes, then cool for 2 minutes on baking sheet before transferring to cooling rack. 

Notes: I use butter and the cookies turn out fine, but you could chill your dough a bit if you think your butter is too soft.

AVOCADO PENNE

~ Noodle Worship: Easy Recipes for All the Dishes You Crave from Asian, Italian and American Cuisines, written by Tiffany Thompson and Larone Thompson

12 oz. dried penne
1 large avocado, peeled and pitted

2 T. lemon juice

1/4 c. olive oil

1 t. minced garlic

salt and pepper, to taste
2 green onions, sliced
red pepper flakes (optional)

Cook pasta according to package directions until al dente, stirring occasionally. Reserve 1/2 cup of the pasta water, then remove from heat and drain pasta. 

In a food processor or blender, add avocado, lemon juice, oil, and garlic. Process until smooth. Add reserved pasta water and pulse to blend. Season with salt and pepper. 

Return pasta to cooking pot or transfer to serving dish, add avocado mixture, and stir until evenly coated. Garnish with green onions and red pepper flakes. 

OVERNIGHT PANCAKES

~ Taste of Home Make It! Take It 2022

1 pkg (or 2 1/4 t.) active dry yeast 

1/4 c. warm water 
4 c. flour

1 T. baking powder
2 t. baking soda
2 t. sugar
1 t. salt

6 large eggs, room temperature
4 c. buttermilk
1/4 c. canola oil

Dissolve yeast in warm water, then let stand for 5 minutes. Meanwhile, combine flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. In a small bowl, whisk eggs, buttermilk, and oil; stir into dry ingredients until just moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight.

When ready to cook, lightly grease griddle and preheat over medium heat. Pour 1/4 cup portions onto griddle. Cook until top bubbles pop and bottoms are light brown, then flip and cook until other side has browned. 

Makes about 30 pancakes. 

Notes: I use a non-stick griddle that hasn't been greased, which works just fine. 

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CRANBERRY RICOTTA GNOCCHI WITH BROWN BUTTER SAUCE

~ Taste of Home Make It! Take It 2022 

3/4 c. dried cranberries, divided
2 c. ricotta 
1 c. flour
1/2 c. parmesan
1 large egg, lightly beaten
3/4 t. salt, divided
3/4 c. butter, cubed
2 T. minced fresh sage
1/2 c. chopped walnuts, toasted
1/8 t. white pepper

Finely chop 1/4 cup cranberries, then mix with ricotta, flour, parmesan, egg, and 1/2 teaspoon of salt until well blended. Knead mixtures 10-12 times on a lightly floured surface until a soft dough forms. Cover and rest for 10 minutes. 

Divide dough into 4 portions, then roll each portion into a 3/4-in. thick rope on a floured surface. Cut each rope into 3/4-inch. pieces, then press and roll each piece with a lightly floured fork. 

Bring 4 quarts of water to a boil in Dutch oven. Cook the gnocchi in batches until they float, about 30-60 seconds. Remove with slotted spoon and keep warm.

In large saucepan, cook butter over medium heat for 5 minutes. Add sage, then cook 3-5 more minutes or until butter is golden brown, stirring occasionally. Stir in walnuts, pepper, and remaining cranberries and salt. Add gnocchi and stir gently. 

Notes: I use regular pepper because it's what I have on hand. Mine gnocchi aren't very pretty, but they taste great. 

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CHOCOLATE CHERRY ENERGY BITES

~ The Complete Cookbook for Teen Chefs, written by America's Test Kitchen

3/4 c. old-fashioned oats
1/3 c. semisweet chocolate chips
1/3 c. pecans, chopped
1/3 c. dried cherries, chopped 
1/3 c. creamy peanut, almond, or sunflower butter
2 T. honey
1/8 t. salt

Mix all ingredients together in a large mixing bowl. Use wet hands to roll into 16 balls. Place on plate, cover with plastic wrap, and refrigerate at least 30 minutes or until firm. 

Notes: I've only made them with chopped almonds instead of pecans, but you can experiment with different nuts or dried fruit. I had a hard time getting mine to stick together in a ball shape long enough to get them in the fridge, but they taste good. 

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