Drizzle pan with olive oil
1 pack of Trader Joe’s Vera Cruz marinated white fish. Mild swai fillets in an olive oil marinade with tomatoes, green olives, chiles, onions and capers.
1 cup couscous
1 tablespoon of butter
1 teaspoon sun dried tomatoes
1 teaspoon pumpkin seeds
1 teaspoon pine nuts
1 teaspoon mixed beryani spices (cardamom, black pepper, cassia whole, cloves, mace, bay leaves, fennel, cumin)
12 figs drizzled with honey
1/2 cup of water
Bake in the oven 25 minutes at 375 degrees
Chicken Rice Bake
2 Scallions
4 potatos, skinned
1 onion
4 skinless boneless chicken breast
2 cups of rice
2 cups of water
1 can of chicken broth
1/4 stick of butter
Bake Covered for 30 minutes at 350 degrees.
Italian Wedding Soup
1 lb ground turkey
5 slices of whole wheat double toasted sliced
Form Turkey into balls. Bake in the oven.
5 1/2 cups of water
3 cubes of turkey broth
1 cup white wine
2 grated carrots
2 chopped onion
1 cup orzo
1 cup of chopped spinach or fresh kale
a handfull of peppercorns ground
a handfull of salt
1/2 cup of parm. or feta cheese
Shred the carrot and put into the crockpot. Stir in orzo, salt, pepper, water, wine and chicken broth cubes. Bake the turkey meatballs. Flip the meat balls. Wash and chop the kale and stir into the pot. Add in the meatballs and stir in some parm. cheese.
INDIAN PIZZA
3 cups of all-purpose flour
1 package active dry yeast
1 tablespoon of salt
1 tablespoon of garlic powder
1 cup of warm water (120 degrees)
2 tablespoons of cooking oil
1 teaspoon of mustard seed
1 teaspoon of Panch Puran (Fenugreek yellow mustard, fennel seeds, cumin)
1 teaspoon of garlic powder
1 teaspoon of salt
1 pinch of saffron
1 Jar of pizza sauce
1 bag of shredded cheese
Toppings of choice: I used fresh basil, garlic, tomato, proscutto, and pineapple and extra cheese.
For the crust in a large mixing bowl combine half of the flour, yeast and salt. Add water and oil. Beat with an electric mixer on a low-speed for 30 seconds scraping the sides of the bowl. Stir in the remaining flour and beat on a high-speed for 3 minutes. Stir in the spices and mix well. Knead the dough into a ball and chill the dough for 20 minutes. Place onto a clean floured surface and roll out. Transfer to a greased pizza pan or a pizza stone sprinkled with cornmeal and stretch to fit. Perforate the dough with a perforator or use a fork if you don’t have one, this prevents the crust from bubbling. Spread the sauce evenly onto the crust leaving a 1 inch crust all around. Sprinkle the sauce with saffron. Top with cheese and toppings bake at 350 for 15 minutes or until golden brown.
A blend of bacon and maple flavor makes this a perfect bread to serve with a bowl of soup or a salad.
2 1/2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon dried oregano, crushed
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil or marjoram, crushed
1 1/2 cups of Rogue Voodoo Doughnut Bacon Maple Ale
1 cup of shredded cheddar cheese
1 tablespoon chopped, seeded fresh jalapeno pepper
1. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.
2. In a large mixing bowl, stir together the flour, sugar, baking powder, oregano, baking soda, salt and basil or marjoram. Add the beer, cheddar cheese, and jalapeno pepper. Stir just till combined batter should be lumpy.
3. Spoon batter into the prepared pan. Bake in a 375 degrees oven for 35 to 40 minutes or until golden. Cool in pan on wire rack for 10 minutes. Remove from pan. Serve warm, or cool completely on rack. Makes 1 loaf.
From the Kitchen of: Jessica Brainard
Stuffed Red Bell Peppers
1 Red Bell Pepper per person
1 cup of brown rice cooked
4 turkey feta spinach burgers cooked and chopped
1 cup of mushrooms sliced
2 minced cloves of garlic
1/4 cup of red onion
a handful of fresh basil
salt and pepper to taste
1/4 cup of shredded cheddar cheese
Wash the red bell pepper. Cut off the top remove stem, clean out the membrane and seeds. Rinse and dry upside down on a paper towel, pat dry. Sprinkle the insides of the peppers with salt. Cook the rice. In a large skillet saute the vegetables and brown the turkey meat. Drain off fat. Mix the rice together with the turkey and fill the peppers with the mixture.Fill peppers with meat mixture. Bake for 15-18 Â minutes on 375 degrees. Sprinkle the cheese on top and bake for 5 more minutes.
Mixing Food 
