Kitch n Therapy

Adapted from the Pioneer Woman

12 whole small potatoes (Yukon Gold)
3 Tbsp olive oil
Kosher salt to taste
Black pepper to taste
Shredded Parmesan Cheese

Bring a pot of salted water to boil. Add potatoes and cook until fork tender.
On a sheet pan, drizzle olive oil and place tender potatoes on the sheet.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt and fresh ground pepper.
Bake in a 450 degree oven for 20 minutes until golden brown.
Take out of the oven and sprinkle the parmesan over the tops of potatoes and return to the oven and bake another 3-5 minutes.
Serves 6.

Quick Chicken Chili

adapted from fine cooking.com

Serves 6 to 8

2 Tbs vegetable oil

1 large onion, cut into medium dice

2 Tbs ground cumin

2 tsp dried oregano

3 medium cloves garlic, minced

31/2 to alb store-bought rotisserie chicken, meat removed and chopped

1 jar or can (about 4 oz) diced mild green chiles, drained

1 quart lower-salt chicken broth

Two 15.5 cans white beans, drained

1 cup frozen corn

Optional Condiments:

shredded Monterey Jack Cheese, thinly sliced scallions, cilantro leaves, chunky salsa, sour cream, diced avocado, lime wedges

Heat the oil over medium high heat in a 5 to6 quart dutch oven.  Add the onion and cook, stirring, until tender 4 to 5 minutes.  Add the cumin, organ, and garlic and cook until fragrant about 1 minute longer.  Stir in the chicken and chiles and then add the broth and 1 can of beans.  Bring to simmer.  Reduce the that to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.

Meanwhile, puree the remaining can of beans in a food processor.  Stir the pureed beans into the chicken mixture along with the corn.  Continue to simmer to blend the flavors, about 5 minutes longer.  Ladle into bowls and serve.

Adapted from Elana’s Pantry

1 1/2 cups blanched almond flour

2 Tbsp coconut flour

1/4 cup golden flaxseed meal

1/4 tsp celtic sea salt

1 1/2 tsp baking soda

5 eggs

1/4 cup coconut oil

1 Tbsp honey

1 Tbsp apple cider vinegar

Place almond flour, coconut flour, flax, salt, and baking soda in a food processor and pulse the ingredients together.

Add in eggs, oil, honey and vinegar and pulse to incorporate.

Pour batter into a greased 7.5 x 3.5 non-stick loaf pan.  Bake at 350 degrees F for about approximately 35 minutes.  Cool and serve.

Adapted from Cook’s Country

2 pounds Yukon Gold potatoes, washed (peel if prefer) and cut into 1 inch pieces

3 hard boiled eggs, diced

2 tbsp dill pickle juice, plus 1/4 cup finely chopped dill pickle

1/2 cup diced scallions (or red onion if prefer)

1/2 to 1 cup diced celery

1/2 cup mayonnaise

1/4 cup sour cream

1 clove garlic, minced

1 tbsp Dijon mustard

1 tbsp stone ground mustard

1/2 tsp celery seed

1/4 tsp paprika

1/4 tsp ground black pepper

1 1/2 tsp kosher salt

1.  Place potatoes in large saucepan to cover with 2 inches of water.  Bring to boil, add 1 tsp salt, reduce heat to medium-low and simmer until potatoes are tender, 15 minutes.  Cook eggs by adding to the same pot as boiling potatoes, for the last 5 minutes of cooking time.

2.  Drain potatoes (and eggs if added), then spread potatoes out on rimmed baking sheet.  Mix 2 tbsp pickle juice and Dijon mustard together in small bowl, drizzle pickle juice mixture over potatoes and toss until coated.  Let mixture sit for 10 minutes to cool.  Cool boiled eggs, peel and chop.

3.  Mix remaining 1 tbsp pickle juice, 1 tbsp Stone Ground mustard, chopped pickles, mayonnaise, sour cream, scallions, celery, garlic,  chopped eggs, celery seed, remaining 1/2 tsp salt and pepper.  Toss with cooled potatoes, cover and refrigerate until well chilled.  Salad can be refrigerated in a airtight container for up to 2 days.

Enjoy!

Adapted from mykitchenaddiction.com

Dressing:

2 Jalapeño peppers, seeded and minced

2 limes

1 tsp chili powder

1/2 tsp ground cumin

1 Tbsp honey

1/2 cup extra virgin olive oil

Kosher salt

Salad ingredients:

1 3/4 cups water

1 Tbsp extra virgin olive oil

1  1/4 harvest grains blend (Trader Joes) or your favorite grain

1 cup black beans, rinsed and drained

1 cup cherry tomatoes, quartered

1 cup chopped cucumbers

1 yellow chopped yellow pepper

2 Tbsp chopped fresh cilantro

1 Tbsp chopped red onion

In a small saucepan heat the water to boil and add 1 Tbsp of Olive oil and stir in the Harvest Grains.  Return to boil, then reduce the heat and simmer for about 10 -12 minutes.  Remove from heat and set aside.

While the grains cook, prepare the dressing.  In a small mixing bowl, combine the minced jalapeño peppers (can use a serrano pepper instead for more heat) with the zest and juice of two limes (about 1/4 cup of juice).  Add the chili powder, cumin and honey.  Whisk together while gradually adding the olive oil to the consistency you like.  Season with salt to taste.

To finish the salad, combine the black beans, cherry tomatoes, cucumber, yellow pepper, cilantro and onion in a large mixing bowl.  Add the cooked grains and the dressing.  Stir to combine.  Refrigerate for 30 minutes prior to serving.

Sam’s Buttermilk Pancakes (adapted from Sam)

Beat Together:

4 Beaten Eggs

1 Tbsp Oil

4 C Buttermilk (if using low fat Buttermilk substitute 1/2 C of Half & Half for 1/2 C of Buttermik-makes a richer pancake)

1 tsp Vanilla (optional)

Mix and then add to above:

2 1/2 C All Purpose Flour

1 tsp baking soda

4 tsp baking powder

1 tsp salt

2 Tbsp sugar

Let mixture sit for 30 minutes.  Cook on hot griddle.

Double recipe if serving more than 6 people

Serves 6, yields 5 1/2 cupsIngredients:3 pounds russet potatoes (4 to 6 medium), peeled and cut into 1 1/2 to 2 chunksKosher salt6 to 8 tablespoons unsalted butter, at room temperature, cut into 4 pieces1 cup buttermilk, at room temperature 1/4 cup thinly sliced chives 1 small bunch)Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1 1/2 teaspoons kosher salt. Bring to a simmer over medium heat, partially covered, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain and return the potatoes to a saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes. Using a ricer, food mill, or potato masher, mash the potatoes. Stir in butter, 1 piece at a time, with a broad wooden spoon. Once the butter is absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add chives and season with salt and pepper. Serve hot. If you need to keep potatoes warm before serving, place the potatoes in a large stainless steel bowl, cover tightly with plastic wrap, and place over a pan of simmering water. The potatoes can be held for an hour– just be sure that the bottom of the bowl sits above the surface of water and that the water doesn’t simmer away.

Southwestern Vegetable and Cheese Strata

Serves 8

1 1/2 cups finely chopped onion

1 cup finely chopped scallion

3/4 pound mushrooms, sliced think

3 Tbsp olive oil

2 red peppers, chopped (about 2 cups)

2 green peppers, chopped (about 2 cups)

1 7 oz can of Green Chilis

Enough French or Italian buttered bread cut into 1-inch cubes to measure 8 cups (about 1 loaf)
3 Tbsp butter
1/2 cup medium-dry white wine, such as Sauvignon Blanc

1/2 cup coarsely grated extra-sharp Cheddar (10 ounces)

1 cup coarsely grated Jack or Pepper Jack cheese

1 cup freshly grated Parmesan

9 large eggs

3  cups half and half

2 Tbsp Dijon-style mustard

1/2 tsp Tabasco or to taste (may not need if using Pepper Jack Cheese)

1 tsp Chili Powder

Adjust oven rack to middle position and heat oven to 200 degrees.  Arrange bread in single layer on large baking sheet and bake until dry not crisp, approximately 20 minutes, turning slices over halfway through.  When cooled, butter slices on one side with 2 tablespoons butter; cut into cubes and set aside.
In a large skillet cook the onion in the oil over moderately low heat, stirring, until onion is softened.

Add the scallions and bell peppers and cook the mixture over moderate heat, stirring for approximately 5 minutes then add mushrooms. Cook until all the liquid the mushrooms give off is evaporated and the peppers are tender. Salt and Pepper to taste.  Transfer vegetable mixture to medium bowl and cool.
Add wine to skillet, increase to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.

Butter baking dish with remaining 1 tablespoon butter.
Arrange half the bread cubes in a buttered large shallow baking dish, spread half the vegetable mixture over them, and sprinkle half the cheese over the vegetables.

Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top.

In a bowl whisk together the eggs and parsley until combined; whisk in reduced wine, half and half, the mustard, chili powder, and optional Tabasco sauce, with salt and pepper to taste.

Pour the egg mixture evenly over the strata, and chill covered, overnight.

Let the strata stand at room temperature for 20 minutes and bake it in the middle of a preheated 350 degree oven for 45 minutes to an hour, or until puffed and golden and cooked through.

Adapted from Epicurious

Penne With Five Cheeses
Serves 6
adapted from Barefoot Contessa

What You Need To Make Chili

Instructions: