Mississippi Mud Pie

 From New York Times Cooking via Samantha McDonald

Ingredients

For the Graham Cracker Crust:

 About 15 whole graham crackers

¼ cup/50 grams granulated sugar

½ teaspoon kosher salt

8 tablespoons/114 grams (1 stick) unsalted butter, melted

For the Brownie Cake:

8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces

6 ounces/170 grams bittersweet chocolate, chopped

⅓ cup/67 grams dark brown sugar

⅓ cup/33 grams Dutch-processed cocoa powder, plus more for dusting

1 teaspoon pure vanilla extract

¾ teaspoon kosher salt

3 large eggs, separated

½ cup/100 grams granulated sugar

¼ cup/32 grams all-purpose flour

For the Chocolate Custard:

4 ounces/113 grams bittersweet chocolate, chopped

2 tablespoons/29 grams unsalted butter, cut into pieces

½ cup/100 grams granulated sugar

¼ teaspoon kosher salt

¼ cup/25 grams Dutch-processed cocoa powder

¼ cup/28 grams cornstarch

2 cups/480 milliliters whole milk

4 large egg yolks

To Finish:

1 ½ cups/360 milliliters cold heavy cream

Dutch-processed cocoa powder for dusting

Directions

Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2 1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2 1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.

Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.

In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.

Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.

Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.

Indian Lentil Curry (Dahl)

 From the blog "Veggie Desserts"

Ingredients

1 teaspoon olive oil or coconut oil

2 onions diced

3 garlic cloves finely chopped

1 tablespoon fresh ginger peeled and grated (or ½ tablespoon dried ginger)

½ teaspoon finely chopped red chili (or ½ teaspoon dried chili flakes), optional

½ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon mustard seeds

2 teaspoon ground turmeric

1 teaspoon garam masala TIP: If you don't have all the whole spices, just use 3 teaspoons of Garam Masala instead.

1 cup (200g) dried red lentils, uncooked (rinsed and drained)

4 carrots, sliced thick

1 zucchini, quartered and sliced thick

1 can (14oz/400ml) chopped tomatoes

1 can (14oz/400ml) coconut milk

2 cups (500ml) vegetable broth/stock

Salt and pepper

Juice of half a lemon or a small splash of vinegar

2 handfuls fresh spinach washed

Cilantro

Directions 

***Stove Top***

Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute. 

Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired. 

Stir in the lemon juice and spinach until it wilts. 

Top with cilantro and serve warm with rice, naan bread or poppadoms.

***Instant Pot***

Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chili and cook for a minute, then turn off the Instant Pot.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this). 

Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.

After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!

***Slow Cooker***

Heat the oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chili and cook for a few minutes.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the frying pan, along with the turmeric and garam masala and cook for 1 minute.

Add the onion mixture to the bowl of the slow cooker, along with the lentils, tomatoes, coconut milk and broth/stock. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours. Taste and cook longer if necessary for the lentils to be lovely and soft. Season with salt and pepper and stir in the lemon juice and spinach. 

Buttermilk Syrup

 From Erin Smith

Ingredients:

1 cup sugar

1/2 cup buttermilk (or milk)

1/2 cube butter

1/2 tsp baking soda

1 tsp vanilla

Directions:

Bring sugar, buttermilk, and butter to a rolling boil. Boil for one minute. Remove from heat and add the baking soda and vanilla. Enjoy!

Mediterranean Pasta

 From The Golden Balance via Instagram

Ingredients:

1 lb ground beef or lamb

8-10 oz cooked rigatoni pasta (or other pasta of choice)

1 tsp salt

1 tsp thyme

1 tsp oregano

1 jalapeño, finely diced (optional)

1 shallot or small onion finely diced

1/2 cup mushrooms, sliced

1 Tbsp sundried tomatoes, chopped

1/2 cup cherry tomatoes

1/4 cup reserved pasta water

1/4 cup kalamata olives

1 1/2 tsp mint

1/2 cup feta cheese

Olive oil

Arugula

Directions:

Brown the ground beef in a pan. Season with salt, thyme, and oregano. Add jalapeno, shallot, and mushrooms. Sautee until tender. Add sundried tomatoes, cherry tomatoes, olives, and pasta water. Stir to combine and cook until the cherry tomatoes soften slightly. Add the pasta and stir until well combined. Plate and top with mint, feta, olive oil, and arugula.

Cilantro Lime Ranch

From Melanie Pierce

This sauce is delicious and can be used as a taquito dipping sauce, dressing, or marinade!

Ingredients:

1 cup mayonnaise

1/2 cup milk or buttermilk

1 lime, juiced (about 2 tbsp)

1 packet of Hidden Valley Ranch dressing mix (ignore package directions)

2 cloves of garlic, minced

1/2 cup of roughly chopped cilantro

1/4 cup green salsa (such as La Costena or Herdez)

Hot sauce to taste (such as Cholula or Tabasco)

Directions:

Combine mayonnaise, milk, lime, and ranch dressing mix. Add the remaining ingredients and mix until thoroughly combined. Alternatively, you can combine all ingredients in a food processor and process until the sauce is homogenous throughout. Refrigerate for several hours or overnight to allow the flavors to blend and the sauce to thicken. 

Cajun Chicken Pasta

 From Melanie Pierce

Ingredients:

8 oz penne or bowtie pasta cooked according to package directions

2 Tbsp butter

1 lb boneless skinless chicken breasts, cut into strips

4 tsp Cajun seasoning, divided

2 cups heavy whipping cream

1 1/4 cups parmesan cheese

Chopped parsley (optional)

Directions:

Melt the butter in a large skillet over medium-high heat. Add the chicken and 2 tsp of Cajun seasoning. Stir-fry for 5 minutes or until the chicken is cooked through. Transfer to a plate and set aside. Add cream and remaining 2 tsp of seasoning to the same skillet. Boil gently for 5 minutes. Turn off the heat and add parmesan cheese. Stir until cheese is melted and sauce thickens. Add the pasta and chicken. Toss to coat with the sauce. Plate and top with parsley and parmesan, if desired.

Quick and Easy Pizza Crust

 From Chef Rider via AllRecipes

Note: This dough can be made in advance and stored in the fridge overnight. It will be easier to work with and have better flavor when it has been refrigerated.

Ingredients:

1 .25oz package of yeast (or about 2 1/4 tsp)

1 tsp white sugar

1 cup warm water (around 110 degrees F)

2 1/2 cups bread flour

2 tbsp olive oil

1 tsp salt

Directions:

Preheat the oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in the warm water. Set aside until it has bloomed and it looks creamy, about 10 minutes. Stir in the flour, salt, and oil. Beat until smooth. Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and pat/roll into a large round. Transfer crust to a lightly greased pizza pan or sheet tray. If using a pizza stone and pizza pel, simply place on the pizza peel after dusting with cornmeal. Spread with desired toppings and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before serving.

Dumplings

 From Haylee Luo

Note: None of these measurements are entirely exact, feel free to adjust as necessary 

Ingredients:

1 package of dumpling wrappers

1/2 of a small cabbage, chopped into small pieces

1 Tbsp salt

3-4 green onions, sliced

1 lb ground pork (Jimmy Dean sage, or your favorite kind)

2 Tbsp soy sauce

2 Tbsp sesame oil

1/2 Tbsp fresh ginger (grated or finely diced)

Neutral oil (for pan frying)

Directions:

Mix the salt and cabbage together. Let sit until the cabbage juice starts to come out. Continue to agitate and press the cabbage until all of the water is extracted from the cabbage. Drain. Add the green onions and pork to the cabbage. Mix until well combined. Add the soy sauce, sesame oil, and ginger. Mix until incorporated throughout. Place about a tablespoon of filling in the center of a wrapper. Wet the edges and crimp/fold the edges as desired. Heat a pan (that has a lid) with a drizzle of oil. Add dumplings in a single layer and fry until bottoms are golden brown. Add several tablespoons of water to the pan and cover. Steam until cooked through, about 5-6 minutes. Repeat as necessary with remaining dumplings. The dumplings can be boiled or steamed as well.

Soy Dipping Sauce:

1 tsp sugar

1 Tbsp hot water

2 Tbsp soy sauce

1 tsp rice vinegar

1 tsp garlic, minced

1 tsp ginger, grated or minced

1 tsp sesame seeds

1/2 tsp sesame oil

1 tsp red pepper flakes (optional)

Peanut Dipping Sauce:

2 Tbsp peanut butter

1/2 Tbsp water

1 tsp soy sauce

1 tsp rice vinegar

1 tsp honey or sugar

1 tsp garlic, minced

1 tsp sesame oil

1 tsp siriacha (optional)

Other filling variations:

Kimchi

1 1/2 cups of kimchi, chopped - squeeze excess liquid or else the dumplings will be soggy! Cornstarch can also be added to bind excess liquid.

1/2 package of firm tofu, crumbled

1 bag of bean sprouts, blanched and chopped

1 egg

3-4 green onions, sliced

2 Tbsp soy sauce

2 Tbsp sesame oil

1/2 Tbsp ginger 

1/2 Tbsp garlic, minced

2 tsp salt

Japchae

1 Onion, sliced thinly

1 Red Pepper, finely diced

1 bunch of spinach

2 shredded carrots

2 cups of cooked japchae, chopped (sweet potato noodles)

1 lb ground pork

1 egg

3-4 green onions, sliced

2 Tbsp soy sauce

2 Tbsp sesame oil

1/2 Tbsp fresh ginger

1/2 Tbsp garlic, minced

2 tsp salt

(Note: Sautee the veggies in some oil with salt and pepper, ensure all liquid is expelled before you mix in the rest of the filling ingredients.)

Sourdough English Muffins

 From Leavenly

Ingredients

**The Night Before

1/2 cup starter discard (135g)

1 3/4 cup all-purpose flour (275g) or more as needed

1 cup milk (250g)

**The Next Day

1/2 cup all-purpose flour (85g) or more as needed

1 tbsp sugar (15g)

3/4 tsp salt (5g)

1 tsp baking soda (5g)

cornmeal for dusting

Directions

 **The Night Before

To make your overnight sponge: combine discard with flour and milk. Stir well to combine, and cover loosely with plastic. Rest on countertop overnight, or for up to 18 hours.

**The Next Day

Dust baking sheet with cornmeal; set aside. Add flour, sugar, salt, and baking soda to overnight sponge, and stir well to combine. The consistency should be like bread dough, and highly depends on the hydration of your starter discard. If needed, add more flour or more milk a little bit at a time to achieve this consistency. Mix in stand mixer with dough hook on low for 2-3 minutes, or by hand on a floured surface for 4-5 minutes. The dough should be the consistency of a soft bread dough, very slightly sticky. Add more flour or milk to achieve this consistency. Lightly dust a rolling pin with flour and roll out dough to 1/2" to 3/4" thickness. Cut muffins using a biscuit cutter or cup rim, dusted with flour. Push straight down; do not twist! Combine remaining dough into a ball and let rest 10 minutes. Then roll out and cut as above, getting as many muffins from the dough as possible. Transfer cut muffins to cornmeal-dusted baking sheet and let rest for 45-60 minutes. If you're cooking on a cast iron skillet, preheat your skillet over low or medium-low heat for several minutes (better to start your heat on the low side than on the high side!). Place muffins in skillet, six at a time, and cook for 5-7 minutes or until golden brown. Check undersides every minute. Dust tops lightly with cornmeal and flip, cooking 5-7 minutes more. If you're cooking on an electric griddle, preheat to 300°F. Place muffins on griddle and reduce heat to 275°F. Cook for 3-5 minutes. Dust tops lightly with cornmeal then flip, cooking for 5-7 more minutes. Serve warm, or toast before serving if cooled.

Instant Pot Beef Stew

 2 1/2 to 3 lbs beef chuck roast - cubed
Montreal Steak Seasoning
Neutral Oil

Tomato Paste - 6 oz can

Soy Sauce 

Worcestershire Sauce

Beef or Chicken Broth

2 onions, chopped

3 cloves minced garlic

3 carrots, cleaned and cut in bite size pieces

3 small potatoes, cleaned and cut in bite size pieces

3 stalks celery, cleaned and cut in bite size pieces

4 ounces of white mushrooms, sliced

1 t Thyme

3 bay leaves

2 T Corn starch (GF) or all purpose flour (not GF)

Frozen mixed vegetables

Set Instant pot to "Saute". When heated, add a tablespoon of oil. Saute 1/3 of the beef until browned. Season with the Montreal Steak Seasoning. Set aside. Repeat with the rest  of the meat in 2 batches. 

Add all the browned meat with tomato paste, a few shakes of soy sauce and worcestershire sauce, enough beef broth to cover meat, minced garlic and one of the chopped onions. Set to "seal" and cook on high pressure for 30 minutes. You can release lid or let it naturally release. 

Add the 2nd onion, carrots, potatoes, celery, mushrooms bay leaves and thyme. Set lid to seal and cook 4 minutes on high pressure. Manually release lid. Make a slurry of corn starch or flour mixed with water. Set to "saute" and add the slurry. Stir until stew is as thick as desired. Add the frozen vegetables. Leave in just long enough to heat through. Season with salt an pepper to taste. 

Cheesy Grits

 Based on Amber Huffman's recipe in Food & Wine- April 2008

4 cups chicken broth

1 garlic clove, minced

1 cup old fashioned grits

4 ounces shredded cheese, about 1 1/2 cups

4 T butter

2 T heavy cream

Salt and pepper to taste

In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce heat and cook, stirring frequently until the grits are tender, 20 minutes. Remove saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper to taste. 

Crepes

 Copied from America'sTest Kitchen

1/2 t neutral oil

1 cup all purpose flour

1 t sugar

1/4 t salt

1 1/2 cups whole milk

3 large eggs

2 t butter, melted and cooled

Toppings - Nutella, banana, strawberry, lemon, powdered sugar, jam and whipped cream. Savory toppings like ham, cheese or tomato and basil also work great. 

1. Heat the oil in a 12 inch nonstick skillet over low heat for at least 10 minutes

2. While the skillet is heating, whisk the flour, sugar and salt together in a medium bowl. In a separate bowl, whisk together the milk and eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the butter and whisk until incorporated. Whisk in the remaining milk mixture until smooth. 

3. Using a paper towel, wipe out the skillet, leaving a thin film of oil on the bottom and sides of the pan. Increase the heat to medium and let the skillet heat for 1 minute. After 1 minute test the heat of the skillet by placing 1 teaspoon of the batter in the center; cook for 20 seconds. If the mini crepe is golden brown on the bottom, the skillet is properly heated; if it is too light or too dark, adjust the heat accordingly and retest. 

3. Pour 1/4 - 1/3 cup of batter into the far side of the pan and tilt and shake gently until the batter evenly covers the bottom of the pan. Cook the crepe without moving until the top surface is dry and the edges are starting to brown, loosening the crepe from the side of the pan with a spatula, about 25 seconds to 1 minute. Gently slide the spatula underneath the edge of the crepe, grasp the edge with your fingertips and flip the crepe. (I just use the spatula) Cook until the second side is lightly spotted, about 30 seconds. Transfer the cooked crepe to a wire rack, inverting so the spotted side is facing up. Return the pan to the heat for about 10 seconds before repeating with the rest of the batter. 

4. Top the crepes with desired fillings, fold and enjoy!