Lentil and Sausage Soup

adapted from Joy of Cooking

2 teaspoons olive oil

2 carrots, peeled and diced

2 celery stalks, diced

1 medium onion, diced

1 clove garlic, minced

1 pound Polish sausage, half of it diced, the other half sliced

8 cups chicken stock

1 bay leaf

2 cups lentils, picked over and rinsed

1 (14.5 oz can) diced tomatoes

1 sweet potato, peeled and diced

1 teaspoon dried thyme (I used basil, thyme would have been better)

salt and freshly ground black pepper to taste

Heat olive oil in a large soup pot over medium heat. Add carrots, celery, onion, garlic, and diced Polish sausage to the pot. (Reserve sliced sausage for later.) Cook, stirring occasionally, until vegetables are tender, about 10 minutes.

Stir in chicken stock, bay leaf, lentils, tomatoes, potato and thyme. Bring to a boil, reduce the heat, and simmer until the lentils and potato are tender, 30 to 45 minutes. Add the sliced sausage and cook for another 10 minutes. Season with freshly ground black pepper and salt if desired.

Pork Ranchero

An Erika Original.

1 small onion -- finely chopped
1/4 cup red bell pepper -- chopped
1 clove garlic -- crushed, but not chopped
2 chipotle chiles canned in adobo -- finely chopped
28 ounces canned crushed tomatoes
1/4 teaspoon worcestershire sauce
salt and pepper -- to taste
2 teaspoons vegetable oil
1 whole pork tenderloin -- cooked and shredded

Heat the 2 teaspoons of oil in a medium non-stick pot over medium-low heat. Add the chopped onion. Cook gently until the onions begin to carmalize- they should be a light golden color- about 7 minutes. Add the bell pepper, garlic clove, and chopotle chile. Stir and continue to cook another 10 minutes, or until peppers are nicely softened. Stir frequently to prevent burning.

Add the crushed tomatoes and worcestershire sauce. Raise the heat to medium and bring to a gentle boil. Season to taste with salt and pepper.

Using an immersion blender, puree the mixture until no lumps remain. (Or transfer to a stand-alone blender, being extra cautious with hot liquid.)

Taste again for seasoning.

Add the shredded pork tenderloin and return to a gentle boil. Reduce heat to simmer, cover, and cook 20-30 minutes over low heat.

*Use as a topping for tacos, tostadas, pizza, or as an enchilada filling. This would also be excellent with poultry or beef. Add more chipotle for more heat... and maybe a jalapeno or two for a contrasting flavor.
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Deep Dish Chicken Pot Pie

3 cups cooked chicken -- cubed
1 cup sliced carrots -- cooked
1 cup potatoes -- cubed and cooked
1 cup frozen peas
1/2 cup celery -- chopped
1/2 cup onion- diced
1/2 cup fennel bulb- diced
6 Tablespoons butter or margarine
1/3 cup flour
7 chicken bouillon cubes -- *see Note
4 1/2 cups milk
1 teaspoon herbes de provence
1/4 teaspoon black pepper
Biscuit dough:
2 cups flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 stick butter or margarine
1 cup milk

In a large saucepan, cook celery, onion, and fennel in butter until tender. Stir in flour, buillion, and black pepper to taste. Add milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes, peas and seasonings. Remove from heat.

In a bowl, combine dry ingredients for biscuit dough. Cut in butter until crumbly. Add milk and combine well.

Pour chicken mixture into a large baking dish. Drop biscuit dough by spoonfuls over the top.

Bake at 375 for 20 minutes. Turn up heat to 425 and bake until biscuits are cooked through and a nice golden brown.

*Note: If you prefer, use 4 teaspoons of chicken broth base instead of 7 bouillion cubes.
** This recipe is extremely versatile. Add any frozen veggies you have on hand. We like it with broccoli and cauliflower. You can also leave out the carrots and peas originally called for, and just add a bag if frozen mixed vegetables. Also add any herbs that you would like, and you can even add a cup of cheese to the vegetable mixture to make it cheesy.

Cherry- Red Raspberry Pie

Recipe courtesy Phyllis Bartholomew, Columbus, Nebraska

Crust:

2 cups all-purpose flour

1 cup cake flour

2 tablespoons super rich butter powder, optional*

1 cup shortening
1 whole egg

1 tablespoon apple cider vinegar

1/2 teaspoon salt

1/3 cup ice water
Filling:

1 (10-ounce) package frozen red raspberries, thawed

2 cups canned pitted sour cherries in juice

1 1/4 cups sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons butter

Milk, for brushing crust

1 tablespoon sugar, for sprinkling

For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.

Preheat oven to 400 degrees F.

For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.

In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.

Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess.
Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.

Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Cider Pecan Pork Tenderloin

1 pork tenderloin
1/2 cup apple cider
1/4 cup brown sugar
1 tablespoon dijon mustard
1/4 teaspoon salt
1 clove garlic, minced
3/4 cup pecans

Marinate pork in cider at least 8 hours, or overnight.

Combine brown sugar, mustard, salt, and garlic. Smear on tenderloin. Roll in pecans.

Bake at 400ºF for 30 minutes.

Remove from oven and cover with foil. Let redt 10 minutes before slicing.

Cranberry Walnut Muffins

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 beaten egg
1 2/3 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
3/4 cup chopped walnuts
1 cup coarsely chopped fresh cranberries

2 tablespoons cinnamon sugar

Preheat oven to 350ºF. Grease muffin tins thoroughly with cooking spray, set aside.

In a bowl, combine flour, sugar, baking powder, salt, and baking soda. Mix together with a whisk. In another mixing bowl, combine the egg, buttermilk, oil, and vanilla. Pour the wet mixture into the flour mixture- stir just until combined. Gently fold the walnuts and cranberries into the batter. Scoop batter into muffin cups. Lightly sprinkle the tops of each muffin with cinnamon sugar.

Bake for about 30 minutes, or until a toothpick inserted into a muffin comes out clean.

Makes about 18 standard size muffins.

Malt-Fudge Brownies

1 1/2 cups all-purpose flour

1/3 cup malted milk powder

1/2 teaspoon salt

1 cup butter
4 ounces unsweetened chocolate, cut up

2 cups sugar

4 eggs

1 teaspoon vanilla

1 cup chopped walnuts, toasted

4 ounces coarsely crushed malted milk balls (about 1 cup)

1. Preheat oven to 325ºF. Lightly grease a 13 x 9 x 2 inch baking pan; set aside. In a medium bowl, combine flour, malted milk powder, and salt; set aside.

2. In a medium saucepan, combine butter and chocolate; heat and stir over low heat until chocolate melts. Remove from heat, stir in sugar. Using a wooden spoon, beat in eggs, one at a time. Add vanilla. Stir in flour mixture, wwalnuts and half of the crushed malted milk balls. Spread batter in prepared pan.

3. Bake in preheated oven for 35 minutes. Cool in a pan on a wire rack. Cut into bars. To package, place remaining crushed malted milk balls in a small plastic bag with the instructions, "Use a small amount of canned frosting to 'glue' malted milk balls atop bars." Makes 30 bars.

To Store: Layer unfrosted bars between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Pollo alla Cacciatora

recipe courtesy Mario Batali, from Molto Italiano

makes 4 servings.

2 cloves garlic, minced
1 branch rosemary, leaves only, minced
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
one 3-pound chicken, cut into 8 serving pieces, rinsed and patted dry
2 large yellow onions, coarsely chopped
1 pound portobella mushrooms, stems removed, cut into 1-inch cubes
4 ounces pancetta, cut into 1/2 inch dice
4 ribs celery, cut into 1 inch pieces
2 cups Basic Tomato Sauce (recipe below)
1 cup dry white wine
1 cup chicken stock
pinch of sugar
pinch of hot red pepper flakes

1. In a large bowl, combine the garlic, rosemary, salt and pepper to taste, and add enough olive oil to make a somewhat dry paste (3 to 4 tablespoons). Add the chicken and rub the paste evenly over the pieces of chicken. Cover and refrigerate for 2 hours.

2. In a dutch oven, heat the remaining 1/4 cup olive oil over high heat until smoking. Brush the excess rub from the bird, and sear the chicken, in batches if necessary, until browned on all sides. Transfer to a plate lined with paper towels.

3. Add the onions, mushrooms, pancetta, and celery to the pot and cook until the onions are golden brown and the pancetta has rendered its fat, about 8 minutes. Drain off the excess oil, then add the tomato sauce and wine, stirring with a wooden spoon to dislodge the browned bits from the bottom of the pot. Add the stock, sugar, and red pepper flakes and bring to a boil.

4. Return the chicken to the pot, cover, and cook for 20 minutes. Uncover and cool until cooked through, about 15 to 20 minutes more. Transfer the chicken to a festive platter, top with the sauce, and serve.

Basic Tomato Sauce
makes 4 cups

1/4 cup extra virgin olive oil
1 Spanish onion, cut into 1/4 inch dice
4 cloves of garlic, thinly sliced
3 tablespoons chopped fresh thyme
1/2 medium carrot, finely shredded
two 28-ounce cans whole tomatoes
salt

1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is soft, about 5 minutes.

2. Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. This sauce can be refrigerated for up to 1 week or frozen for 6 months.

Cinnamon-Nut Spice Cookies

from Better Homes and Gardens Christmas Cookies 2006

1/2 cup butter, softened

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground allspice

1 egg

1 1/4 cups all-purpose flour

3/4 cup coarsely chopped walnuts, toasted

2 tablespoons sugar

1 teaspoon ground cinnamon.

1. Preheat oven to 350ºF. In a large bowl, beat butter for 30 seconds. Add the 1 cup sugar, teaspoon cinnamon, salt, and allspice; beat until fluffy. Add egg; beat until combined. Gradually add flour, beating until well-mixed. Stir in walnuts.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. In a small bowl, stir together the remaining cinnamon and sugar. Sprinkle dough mounds with sugar mixture. Bake in preheated oven for 11 to 13 minutes or until edges are firm. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 48.

To Store: Layer ccookies between waxed paper in an airtight storage container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Warm Buttermilk Apple Pie

Recipe courtesy Cooking Light magazine.

1/2 (15 ounce) package pie dough

Streusel:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
2 1/2 tablespoons chilled butter, cut into small pieces
Filling:
5 cups sliced peeled granny smith apples(about 2 pounds)
1 cup granulated sugar, divided
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 3/4 cups fat-free buttermilk
1 teaspoon vanilla extract

Preheat oven to 325º.

To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.

To prepare the filling, heat a large nonstrick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture.

Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.

Bagels

Makes 8 Bagels.

Dough:

1 Tablespoon instant yeast

4 Cups unbleached bread flour

2 teaspoons salt

1 Tablespoon non-diastetic malt powder, brown sugar, or barley malt syrup

1 1/2 Cups lukewarm water

Water Bath:

2 Quarts (64 ounces) water

2 Tablespoons (1 ounce) non-diastetic malt powder, brown sugar, or barley malt syrup

1 Tablespoon granulated sugar

Combine all the dough ingredients in a mixing bowl and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since you're using a high-protein bread flour, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you're using an electric mixer it will "thwap" the sides of the bowl and hold its shape (without spreading at all) when you stop the mixer. Place the dough in a lightly greased bowl and set it aside to rise until noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.

Transfer the dough to a work surface and divide it into 8 pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes. They'll puff up very slightly.

While the dough is resting, prepare the water bath by heating the water, malt powder, and sugar to a very gentle boil in a large wide-diameter pan. Preheat the oven to 425ºF.

Use a bagel cutter, or use your index finger to poke a hole into the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter (the entire bagel will be about 4 inches across). Place each bagel on a lightly greased or parchment lined baking sheet and repeat with remaining pieces of dough.

Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, gently flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with remaining bagels.

Bake the bagels for 20 to 25 minutes, until they're as deep brown as you like, turning them over after 15 minutes, which will help them remain tall and round. Remove the bagels from the oven and cool completely on a wire rack.

Variations:

Sesame Seed Bagels: Brush each bagel, just before baking, with a glaze made of 1 egg white beaten until frothy with 1 tablespoon of water. Glaze each bagel and sprinkle heavily with seeds.

Onion Bagels: Bake bagels for 20 to 22 minutes (or until they're almost as brown as you'd like) and remove the pan from the oven, keeping the oven turned on. Working with one bagel at a time, glaze as instructed above and sprinkle with minced, dried onion. Return the bagels to the oven for no more than 2 minutes (the onions will burn if left in the oven longer than that).

Cinnamon-Raisin Bagels: Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar and give the dough a few more turns; it will pick up the cinnamon-sugar in irregular swirls. Divide the dough into eight pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Let rest and shape as directed above.

Oatmeal with Pineapple and Golden Raisins

5 cups water
1 1/4 cups steel-cut oats (1/2 pound)
1 cup finely diced pineapple
1/2 cup golden raisins
1 tablespoon unsalted butter
1/2 cup brown sugar
1/4 cup buttermilk

1. Bring the water to a boil in a large heavy saucepan. Stir in the oats and remove from the heat. Cover and let stand at room temperature until softened, at least four hours or overnight.

2. Add the pineapple, raisins and butter to the oats and cook over moderate heat, stirring, until thick and the oats are tender, about 12 minutes. Remove the pan from the heat. Stir in the sugar and buttermilk and serve.


Source:
"(F&W Annual 2003)"

Gooey Apple Sheet Cake

Gooey Apple Sheet Cake
Recipe By :Valchemist on CLBB

2 cups all-purpose flour

2 cups granulated sugar

1 cup butter -- melted

2 eggs

1 tsp. baking soda

1/2 c buttermilk

2 c chopped apples -- (1/4-1/2 inch pieces)

1 1/2 tsps ground cinnamon

For the Topping:

3 cups powdered sugar

8 oz. lowfat cream cheese

2 eggs

1/4 c oats

Mix melted butter and sugar with a mixer. Add eggs and beat well. Combine the flour, baking soda, and cinnamon in a small bowl. Add flour mixture alternately with buttermilk, mixing well. Fold in the chopped apples. Spread batter into well greased (or sprayed) 13 x 9 baking pan.

Mix Topping ingredients and put over cake BEFORE baking. Bake in a 350ºF oven for 40-45 minutes. You can store this on the counter or in the refrigerator. Great warm, cold, or at room temperature.

Juicy Apple Crisp

A Cooking Light recipe.

1/2 cup regular oats

1/3 cup packed brown sugar

1 tablespoon all-purpose flour

1 1/2 tablespoons butter, melted

1 tablespoon thawed apple juice concentrate

1/2 teaspoon ground cinnamon

2 tablespoons granulated sugar

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

8 cups sliced peeled Granny Smith apple (about 2 pounds)

1/4 cup thawed apple juice concentrate, undiluted

2 tablespoons water

3/4 cup vanilla light ice cream

Preheat oven to 425°.

Combine first 6 ingredients; set aside.

Combine the granulated sugar, cornstarch, 1/2 teaspoon cinnamon, and salt. Place the apple slices in an 11 x 7-inch baking dish, and sprinkle with the cornstarch mixture. Pour 1/4 cup juice concentrate and water over the apple mixture. Top with the oat mixture. Bake at 425° for 25 minutes or until bubbly and golden brown. Let stand for 15 minutes. Serve with ice cream.

Yield: 6 servings (serving size: 1 cup apple crisp and 2 tablespoons ice cream)

NUTRITION PER SERVINGCALORIES 258(16% from fat); FAT 4.6g (sat 2.4g,mono 1.2g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 10mg; CALCIUM 56mg; SODIUM 101mg; FIBER 3.4g; IRON 1.2mg; CARBOHYDRATE 55.2g

Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

1 can (or 2 cups fresh) pumpkin puree
1 2/3 cup sugar
1/2 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
4 large eggs
3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/2 tsp baking powder
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup chopped pecans or walnuts

Preheat oven to 350ºF. Spray two 9x5x3 loaf pans with cooking spray, set aside.

Combine pumpkin, sugar, oil, milk, vanilla, and eggs in a mixing bowl and mix well to combine. In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger, nutmeg, and baking powder. Stir well with a whisk. Add dry ingredients to the wet ingredients and mix just until combined. Gently fold in the cranberries and nuts. Divide batter between the two loaf pans.

Bake in a 350º oven for 50-60 minutes, or until a tester comes out clean. Cool in pans on a rack for about 10 minutes. Carefully remove the bread from the pans and allow to cool completely before slicing.

Cheeseburger Soup

an Erika original

1 small/medium onion, diced
1 stalk celery, diced
1 carrot, diced
1 bay leaf
1/4 tsp dried thyme
4 Cups chicken broth
2 potatoes, diced
1 stalk celery, finely sliced
1 cup baby carrots, cut into "little wheels"
4 oz. button mushrooms, sliced
1/4 tsp. worchestershire sauce
4 leftover Mini Cheddar Meatloaves, crumbled
1/2 Cup milk
2 ozs. Velveeta cheese
1 cold leftover baked potato, peeled and shredded on a box grater
black pepper to taste
parsley to garnish

Combine diced onion, carrot, and celery in a nonstick saucepot with about 2 teaspoons olive oil. Cook over medium low heat, until onions are translucent and veggies are fragrant. Add bay leaf and thyme. Cook for another few minutes. Add chicken broth, potatoes, celery slices, baby carrots and button mushrooms. Cover and cook over medium heat until it starts to boil. Turn down heat to low and continue to cook covered, for about 15 minutes. Add worchestershire and meatloaf pieces. Stir to combine. Add milk and velveeta. Stir until cheese is melted and thoroughly combined. Finally, add potato shreds and black pepper to taste. Cover, and cook for another 10 mintues or until nicely thickened. Sprinkle with parsley before serving if desired. Makes about 6 main course servings.

Cheddar Meat Loaves

from Taste of Home (I think)
Serving Size : 8

1 whole egg
3/4 cup milk
4 ounces cheddar cheese -- shredded
1/2 cup oatmeal
1/2 cup onion -- chopped
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/8 cup brown sugar
1 1/2 tablespoons mustard
4 dashes worcestershire sauce

Beat eggs and milk.
Stir in cheese, oats, onion, and salt. Add beef and mix well.
Shape into 8 loaves and place in a greased 9x13 pan.
Combine ketchup, sugar,worcestershire sauce, and mustard. Spoon over loaves. Bake uncovered at 350º for 45 minutes.
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Per Serving (excluding unknown items): 310 Calories; 22g Fat (62.5% calories from fat); 16g Protein; 13g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 688mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Michael's Fennel Spice Rub

1 cup fennel seeds
3 Tablespoons coriander seeds
2 Tablespoons white peppercorns
3 Tablespoons sea salt (preferrably grey) ** I tend to agree, grey salt is a great splurge.

In a saucepan over med-low heat, toast the fennel, coriander, and peppercorns. Toss them frequently, and toast until golden brown and fragrant. Pour onto a plate to cool completely.

Combine toasted seeds with sea salt in a blender and grind. If making a half recipe, you can use a spice grinder. When using the blender, make sure to pause and shake the jar a few times to evenly distribute the ingredients.

Fennel spice rub will keep for about 6 months tightly sealed in a spice jar. (But I bet it won't last that long)

Vegetable Biryani

Vegetable Biryani
Recipe By : Martha Stewart

1/2 tsp saffron -- crumbled
1/4 cup nonfat milk
1 1/2 cups basmati rice -- soaked in cold water 10 minutes and drained
3 Tbsp canola oil
2 large onions -- thinly sliced
1 1/2 tsp whole cumin seeds
3/4 tsp ground cardamom
1 cinnamon stick -- broken into 4 pieces
1/2 tsp ground cloves
1 Tbsp minced fresh ginger
3 plum tomatoes (about 1/2lb) peeled -- seeded, and chopped
6 oz green beans -- cut into thirds (about 1 1/2 cups)
1/2 head cauliflower -- cut into florets (about 2 cups)
2 carrots -- cut into 1/2 inch pieces (about 3/4 cup)
1 cup cooked or canned chickpeas -- drained and rinsed
1 1/2 tsp coarse salt
1 cup fresh or frozen peas
2 oz cashews -- (about 1/2 cup)

1. Preheat oven to 350°. Combine saffron and milk in a small bowl; set aside. Place rice in a medium saucepan with 1 1/2 cups cold water. Bring to a boil over high heat, stir once, then reduce heat to low. Cover and simmer until rice has absorbed all the water, about 20 minutes.

2. Meanwhile, heat 2 tbsp oil in a large saute pan over medium-high heat. Add onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes. Remove half the onions from pan, and reserve. Add remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes. Cook, stirring, until fragrant, about 2 minutes.

3. Pour 1 cup water into pan; bring to a simmer over medium-low heat. Add green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer and cover pan. Cook until vegetables are crisp-tender, about 10 minutes. Add peas, and cook until bright green, about 2 minutes. Remove pan from heat.

4. Place one-third of the rice in a 3 1/2 quart heavy-bottom casserole or baking dish with a tight-fitting lid. Drizzle half the saffron milk over rice. Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving liquid behind. Place one-third of rice on top; drizzle with remaining saffron milk. Repeat with remaining vegetables and rice. Spread reserved onions over the top; sprinkle with cashews.

5. Cover, and bake until casserole is heated through and aromatic, about 30 minutes. Remove from oven; let cool slightly before serving.

Butter Chicken

Butter Chicken
Recipe By : Always in the Kitchen (Dawna)
Serving Size : 4

4 skinless raw chicken breasts
1 teaspoon tandoori paste
14 1/2 oz / 398 ml can diced tomatoes
2 tablespoons butter
2 tablespoons canola oil
3 bay leaves
1 inch ginger root -- peeled
3 large cloves garlic
1 medium onion -- roughly chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar
1/2 teaspoon kosher salt
2 tablespoons natural cashew butter (unsalted)
1 cup milk
1/2 cup water
1/2 cup cream or half-and-half
1/2 teaspoon garam masala
cilantro to garnish optional

Preheat oven to 350 F.
Rub tandoori paste evenly on the skinless chicken pieces and let them rest in the fridge while you prepare the rest of the ingredients.

Prepare and measure out all ingredients ahead of time: this is not a chop-as-you-go endeavour. Use little bowls or plates to get organized. Items that are added at the same time can be put in the same bowl.

Ginger, garlic and onions can be finely ground together in a blender or food processor. You want them very finely minced, but not completely pureed. Scrape down the sides as necessary, to ensure a smooth texture. Remove to a bowl, so they're ready to add when needed. Puree the tomatoes separately, and put them in a separate bowl.

Heat the butter in a large, non-stick skillet over medium heat. Add the bay leaves, the onion/ginger/garlic paste, and fry until golden brown and all water has evaporated. Stir as needed during the process so it doesn't burn. Add the tomato puree, chile powder, salt and sugar, and fry until the water has all evaporated and the oil separates out into shiny droplets. This can take up to 10 minutes, so be patient and stir a lot. The mixture will be quite thick, almost dry.

Add the cashew paste and continue to fry another few seconds, and then add the milk and water slowly, stirring the whole time, and raise the heat to bring the mixture to a boil. The sauce should be thick and almost custard-y in texture. You can always add more water later, if needed.

When the sauce has come to a boil, turn off the burner. Slide the tandoori-rubbed chicken into the pan, and spoon the sauce over each piece. Cover and bake in the pre-heated oven for 30 minutes (boneless) or 45 minutes (for bone-in chicken). Remove the chicken carefully from the sauce. Remove bones if necessary, and chop the chicken meat into large bite-sized pieces. Return the chicken to the pan and stir into the sauce.

Over medium heat, add the cream and garam masala, and cook for a further 5 minutes. Garnish with cilantro, if you like.

Description: "An Indian favourite - easily made, but with a rather long list of ingredients. Still, it comes together quite quickly, and isn't as much work as it looks to be.

Per Serving (excluding unknown items): 180 Calories; 15g Fat (72.1% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 329mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.