Apple Cider

Found recipe here.

Ingredients

• 8 cups fresh apple cider or apple juice 
• 2 teaspoons ground cinnamon or 2 cinnamon sticks 
• 1/8 teaspoon ground nutmeg 
• 4 whole cloves 
• 1 orange, cut into slices 
• cinnamon sticks 
• sweetened whipped cream 

Instructions

1. Heat the cider, cinnamon, nutmeg, cloves, and orange slices in a 3-quart saucepan. Cook over medium heat for 5 minutes or until the mixture is hot, stirring occasionally.
2. Strain the cider into a heatproof pitcher or individual mugs. Garnish with cinnamon sticks and whipped cream, if desired.

Comments

Could use a lot more spices... maybe double the nutmeg, cinnamon and cloves.

Black eyed peas

Got this recipe from here.

Ingredients

• 2 T. olive oil
• 3 cups finely chopped onions
• 4 cloves of garlic, finely chopped
• 1 15-ounce can low-sodium vegetable stock
• 4 cups dry black-eyed peas
• 5 cups water, plus more, if needed
• 2 15-ounce cans whole tomatoes
• 3 T. tomato paste
• 2 T. dark brown sugar
• salt and pepper, to taste

Instructions

In a large pot, heat the oil over high heat. Add the onions and garlic and cook, stirring constantly, until onions are translucent and fragrant. Add the vegetable stock, black-eyed peas, water, tomatoes, tomato paste and brown sugar, and bring to a boil. Turn down the heat to low and simmer for 2 hours, adding more water as necessary, or until the peas are tender. Add salt and pepper to taste and serve.

Comments

Kind of bland; BEPs are not my favorite...

Split pea soup

Basically followed the recipe here.

Ingredients

• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Instructions

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Comments

The green sludge is very filling.  Ideally prepare peas overnight.

Ratatouille

Instructions

Loosely followed the recipe here.

Basically, get some eggplants, squash, red/green peppers, etc. and sauté them with some spices.

Notes

The herbes de Provence (not listed in the above recipe) are the key spice

Fettuccine Bolognese

Ingredients

• 1 teaspoon olive oil
• 1 pound ground turkey
• 1 ounce prosciutto or smoked ham, chopped
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 small celery rib, chopped
• 2 garlic cloves, minced
• 1.5 teaspoons dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon dried hot red pepper flakes
• 1 can (28 oz) peeled tomatoes
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup red or white wine, or 1/2 cup chicken or vegetable broth
• cheese for topping
• fettuccine (or whatever other pasta)

Instructions

In a large saucepan, heat the oil and cook the turkey, prosciutto, onion, carrot, celery and garlic over medium-low heat, stirring often, until the turkey is white throughout and the vegetables are softened.  Drain off any accumulated fat.

Stir in the oregano, basil, thyme, salt and pepper flakes.  Add the canned tomatoes and the wine.  Bring to a simmer, then cook partially covered over medium-low heat for 30 minutes, stirring often.  Use the back of a spoon to break up the tomato pieces.

Serve over cooked fettuccine.  (This sauce can be refrigerated up to 3 days or frozen up to 3 months.)

Comments

Not sure if carrot and celery are really necessary; haven't seen those in other bolognese.  Was a little darker than I expected; maybe try a non-red-wine base next time to emulate other lighter bolognese I have had.  Maybe add more thyme.

Guacamole

Ingredients

• 2 avocados, mashed
• 1 small tomato, chopped
• 1 small onion, chopped
• 2 tablespoons cilantro, chopped
• 1 clove garlic, chopped
• 1 lime, squeezed
• Salt and pepper to taste
• Optional: Jalapeño peppers, Serrano peppers
• (Tortilla chips to serve with)

Instructions

(Duh) Combine everything.

Comments

The best way to mash avocados is probably to do it with a potato masher.  The avocado/other veggie ratio is pretty low (especially if using whole other veggies) so more avocados definitely don't hurt in that case.

Beef Chili

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 28 oz. can kidney beans
• 1 28 oz. can crushed tomatoes
• 1 teas. Chili powder
• (optional garnishes) cheddar cheese, red onion, sour cream

Instructions

• Brown ground beef, drain beef fat.  
• Remove from pan, and sauté onion in the pan.  
• When onion is translucent, add all ingredients together and simmer for 1/2 hour or so.  
• Add garnishes of cheddar cheese, red onion, sour cream to taste

Comments

A bit bland as is; much better with cheese.