Ingredients:

2 lbs (about 2 large) eggplants

Kosher salt

1 28-oz can whole peeled tomatoes

1 clove garlic, peeled and minced

Olive oil

Freshly ground black pepper

1/2 cup all-purpose flour

1/2 cup fine dry breadcrumbs

4 large eggs, beaten

1 cup grated high quality Parmesan cheese

1 packed cup fresh basil leaves

Directions:

Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

Preheat the oven to 350°F. In the bottom of a 10×15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.

Ingredients:

2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry

Salt and pepper

Olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 lb cremini or button mushrooms, sliced

1/4 cup dry sherry or white wine

1 1/3 cups* chicken stock

1/2 cup sour cream

1/4 cup cream

1 cup raw, medium or long grain, white rice

1 1/2 teaspoon salt

2 teaspoons Thyme

1/2 teaspoon paprika

2 Tbsp chopped fresh parsley

Directions:

Preheat oven to 375 degrees. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.

In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.

Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.

Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.

Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.

Sprinkle with fresh parsley before serving.

Serves 6

Ingredients:

1 cup of finely chopped onion

1 celery rib, chopped fine

1 Tbsp minced garlic

1 carrot, chopped fine

1/2 cup of onions, finely chopped

2 Tbsp unsalted butter

1 teaspoon salt

1 1/2 tsp freshly ground pepper

1 1/2 teaspoons old bay seasoning

2 tsp Worcestershire sauce

2/3 cup ketchup

1 pound ground chuck

3/4 pound of spicy ground pork sausage

1 cup fresh bread crumbs

2 large eggs, beaten slightly

1/3 cup minced fresh parsley leaves

Directions:

Preheat oven to 350 degrees. In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.

Bake the meatloaf in the oven for 1 hour.

Serves 6.

Ingredients:

2 cups chopped, cooked chicken meat

1/4 cup dried cranberries, finely chopped

1 stalk celery, finely chopped

1 teaspoon lemon juice

1/4 cup mayonnaise

2 teaspoons dried tarragon

Salt and pepper to taste

Directions:

Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.

Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

Serves 4.

Ingredients:

1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained

1 lb smoked ham hock or shank

2 bay leaves

5 cups water

1/8 teaspoon baking soda

1/2 teaspoon salt

1 large yellow onion, chopped fine

1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)

1/2 carrot, chopped fine

1 celery rib, chopped fine

1/2 teaspoon salt

4 medium garlic cloves, minced

1 Tbsp ground cumin

1 teaspoon chile powder

2 cups chicken stock

1 Tbsp molasses

1 red bell pepper, roughly chopped

3 to 4 Tbsp lime juice (can substitute lemon juice)
Salt

Chopped fresh cilantro

Sour cream

Avocado, peeled and chopped

Directions:

Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don’t fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Makes 8 cups.

Ingredients:

1 lb (2 1/4 cups) green split peas

1 large onion, peeled and chopped

2 celery stalks, chopped

1 large leek, chopped

1 large carrot, chopped

1 large clove of garlic, halved

1 herb bag

2 ham hocks, rinsed

Salt and Pepper to taste

Herb Bag:

Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in muslin bag.

Directions:

To make toasted croutons, take 2 or 3 slices of day-old French or Italian loaf bread, cut into cubes. Let dry out a bit (can put in 200 degree oven for 10 minutes to help dry). Melt a tablespoon or two of butter on medium high heat in a large skillet. When hot, add the bread cubes, spread out in a single layer. Let toast on one side and then turn to other sides. Add more butter if necessary. Alternatively you can toss the cubed bread with olive oil and let toast in a 350°F oven until lightly browned.
Method

Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.

Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to workin batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve.

Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle into warm bowls and garnish with croutons and parsley or chives.

Cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup.

Makes 2 quarts

Ingredients:

1/2 pound fresh asparagus

1 (8-ounce) package sliced fresh mushrooms

4 green onions, chopped

1/4 cup butter, melted

1/4 cup all-purpose flour

3 cups chicken broth

1 (8-ounce) carton whipping cream

1/2 cup shredded Parmesan cheese, divided

1 teaspoon salt

1/2 teaspoon ground black pepper

2-1/2 cups chopped cooked chicken

1 (8-ounce) package medium egg noodles, cooked

Directions:

Preheat oven to 350 degrees. Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 2-inch pieces. In a large skillet, saute asparagus, mushrooms, and green onion in melted butter over medium heat for 5 minutes. Whisk in flour until smooth. Cook, stirring constantly, for 1 minute. Gradually stir in broth and cream. Cook for 10 minutes, stirring occasionally.Add 1/4 cup cheese and remaining ingredients; stir. Spoon mixture into a 13-x-9-x-2-inch baking dish. Top with remaining cheese.

Bake for 35 minutes, or until hot and bubbly.

Ingredients:
4 cups hot, cooked, long-grain rice

8 ounces process cheese spread, such as Velveeta, melted

1 (4-ounce) can chopped green chiles, drained

1 cup chunky-style salsa

1 cup shredded Colby-Jack cheese

1/2 cup shredded smoked Gouda cheese

Toppings:

chopped green onion, smoked paprika (optional)

Directions:
Preheat oven to 350 degrees. Lightly coat a 2-quart casserole dish with cooking spray; set aside. In a large bowl, combine rice, Velveeta, chiles, and salsa, stirring well. Spoon rice mixture into prepared casserole dish, sprinkle shredded cheeses evenly over top of casserole, bake for 20 minutes, or until hot and cheese is melted. Top with green onion and smoked paprika.

Ingredients:

Casserole:
3 cups cooked sweet potatoes, peeled

1/2 cup sugar

1/2 cup (1 stick) butter or margarine, softened

2 large eggs

1/3 cup milk

1 teaspoon vanilla extract

Topping:

1 cup brown sugar

1/2 cup all-purpose flour

1/3 cup butter or margarine, melted

1 cup chopped pecans

Directions:
Preheat oven to 350 degrees. Lightly grease a 13-x-9-inch baking dish; set aside. In a small bowl, combine topping ingredients. Set aside. In a large mixing bowl, mash cooked sweet potatoes. Add 1/2 cup butter or margarine, eggs, milk, and vanilla extract. Beat at medium speed with an electric mixer until well blended. Place sweet-potato mixture in prepared baking dish. Crumble topping over sweet-potato mixture.  Bake for 30 to 35 minutes.

Ingredients:
1/2 cup plus 2 tablespoons butter or margarine, divided

6 medium zucchini, thinly sliced

4 medium yellow squash, thinly sliced

1 (8-ounce) package sliced fresh mushrooms

1 onion, chopped

1 teaspoon salt

1 teaspoon ground black pepper

1 sleeve buttery round crackers, such as Ritz, crushed

1/2 cup grated Parmesan cheese

Directions:

In a large skillet over medium-high heat, melt 1/2 cup butter. Add vegetables; cook, uncovered, stirring often, until tender, approximately 20 minutes. Add salt and pepper.  Preheat oven to 350 degrees. Spoon squash mixture into a 13-x-9-x-2-inch baking dish; set aside. In a medium saucepan over low heat, melt remaining 2 tablespoons butter. Remove from heat. Stir in crushed crackers and cheese. Sprinkle mixture over casserole. Bake for 45 minutes.