Spinach artichoke dip

INGREDIENTS

• • Topping:
  • 2 slices white bread, quartered
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon unsalted butter, melted
  • Dip
  • 1(14-ounce) can artichoke quarters
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 2 tsp pressed garlic
  • 3/4 cup mayonnaise
  • 6 ounces cream cheese (room temperature)
  • 1 ounce Parmesan cheese, grated (about 1/2 cup)
  • 2 tablespoons juice from 1 lemon
  • 1 tablespoon minced fresh thyme leaves
  • Pinch cayenne pepper

INSTRUCTIONS

1. 1. FOR THE TOPPING: Pulse the bread in a food processor to coarse crumbs. Toss the bread crumbs with the Parmesan and butter.
   2. FOR THE DIP: Chop the artichokes coarsely and squeeze or pat dry. Squeeze dry the spinach.
   3. Cook onion until softened in skillet over medium-high heat, 5 to 7 minutes. Stir in the garlic and chopped spinach and cook until fragrant, about 30 seconds. 
   4. Stir the mayo, cream cheese, Parmesan, lemon juice, thyme, and cayenne in a large bowl and then stir in the onion mixture and artichokes. Season with salt and pepper to taste. Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top. Sprinkle the bread crumbs evenly over the top.
   5. TO STORE (optional): Cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days.
   6. TO SERVE: Bake on middle rack at 400 degrees, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes. 

Rice Salad with Avocado and Tomatoes

INGREDIENTS

For rice:

1.5 cups brown rice

2 tsp salt

2 tsp lime juice

For mix:
2.5 tablespoons olive oil
2 teaspoons honey
2 garlic cloves, crushed
1 teaspoon grated lime zest plus 2 tablespoons juice
1/2 teaspoon ground cumin
Salt and pepper to taste
10 ounces cherry tomatoes, halved
1 avocado, cut into 1/2-inch pieces
1 jalapeño chile, minced
5 scallions, sliced thin

1/4 cup minced fresh cilantro

INSTRUCTIONS

1. 1. Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 23 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with lime juice and let cool about 15 minutes.
2.  2. Whisk olive oil, honey, garlic, lime zest and juice, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add tomatoes, avocado, jalapeño, and dressing; toss to combine. Let stand for 10 minutes.
3. 3. Add ¼ cup scallions and cilantro; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining scallions and serve.

Turkey and Sausage Gumbo

Serves 4 to 6

Ingredients

• 3 T plus 2 teaspoons vegetable oil
• 6 T  all-purpose flour
• 2 (8-ounce) bottles clam juice
• 1 cup water
• 1/2 pound andouille sausage (or kielbasa), cut into 1/2-inch pieces
• 1 onion, minced
• 1 red bell pepper, cored and chopped fine
• 1 celery rib, chopped fine
• 1 (16-ounce) package frozen okra, thawed
• 2 teaspoons Creole spice mixture, such as Zatarain's or Emeril's
• 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried
• Salt and ground black pepper
• 4 garlic cloves, minced
• 1 pound shredded cooked turkey or chicken (great use of leftover thanksgiving turkey)
• 3 scallions, sliced thin

Instructions

1. Prepare the sausage, onion, bell pepper, and celery while the roux browns 
2. MAKE THE ROUX AND SAUCE: Whisk 3 tablespoons of oil and flour together in small saucepan over medium heat. Cook, whisking occasionally, until mixture is color of an old copper penny, about 15 minutes. Slowly whisk in clam juice and water and bring to simmer. Continue to simmer until needed in step 3.
3. SAUTÉ SAUSAGE AND VEGETABLES: While roux cooks, heat remaining 2 teaspoons oil in large Dutch oven over medium-high heat. Add andouille, onion, bell pepper, celery, okra, Creole spice mixture, thyme, and 1/4 teaspoon salt and cook until lightly browned, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. ASSEMBLE GUMBO: Slowly stir roux mixture into vegetables, scraping up any browned bits. Add turkey/chicken. Simmer until vegetables are tender, 5 to 7 ­minutes.
5. Off heat, season with salt and pepper to taste. Sprinkle with scallions before serving.

Source: adapted from Cook's Illustrated

Chicken and Dumplings

Serves 6 to 8

Ingredients

Stew

• Shredded chicken off of one rotisserie/roasted chicken (or leftover thanksgiving turkey!)
• 4 tablespoons unsalted butter
• 2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1-inch pieces
• 1 large onion, minced
• 6 tablespoon  all-purpose flour
• 1/4 cup dry sherry
• 4 1/2 cups  chicken broth
• 1/4 cup whole milk
• 1 teaspoon minced fresh thyme leaves
• 2 bay leaves
• 1 cup frozen green peas
• 3 tablespoons minced fresh tarragon leaves 

 Dumplings  

• 2 cups  all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 cup whole milk
• 3 tablespoons unsalted butter

Instructions

1. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and a pinch of salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Add chicken and simmer while you prepare the dumplings.
2. For the Dumplings (concurrent with step 1): Stir the flour, baking powder, and salt together. Microwave the milk and butter in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
3. Stir the peas and tarragon into the stew, and season with pepper. Drop large-marble-sized dumplings over the top of the stew, about 1/4 inch apart. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
   
   Source: adapted from Cook's Illustrated

Savory Polenta

4 Servings
1hr

Ingredients

• 2 T olive oil
• 3/4 cup diced red onion
• 2 cloves garlic, crushed
• 1 quart chicken broth (or slightly less)
• 1 cup coarse ground cornmeal (white will make for a prettier final color)
• 2 T unsalted butter
• 1/2 tsp kosher salt
• freshly ground black pepper to taste
• 2 ounces Parmesan, grated

Directions

1. Preheat oven to 350 degrees F.
2. In an oven-safe dutch oven, heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes.
3. In a bowl, whisk the cornmeal in 1-2 cups of the chicken stock until smooth
4. Turn the heat up to high, add the chicken stock and bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10-15 minutes to prevent lumps.
5. Once the mixture is creamy, remove from the oven and add the butter and pepper. Once they are incorporated, gradually add the Parmesan.

Source: based on an Alton Brown recipe

Salmon Curry

From Mahdur Jaffrey's "From Curries to Kebabs"

Serves 6

Ingredients

For marinating the fish:

2 lbs skinless salmon fillet, preferably center-cut

1/3 tsp salt

1.3 tsp cayenne pepper

1.3 tsp ground turmeric

For the poaching sauce:

3 tsp whole brown mustard seeds

1.5 T ground coriander (best if ground fresh)

1 tsp ground cumin

1/4 tsp ground turmeric

1 tsp curry powder (Bolst's Hot Curry Powder is best)

1/2 tsp cayenne pepper

3/4 tsp salt

1 can drained diced tomatoes (or 1 cup fresh diced tomatoes)

2 T olive oil

1 T mustard oil (if possible, more olive oil fine too)

1/2 tsp whole fennel seeds (optional)

15 to 20 fresh curry leaves (these are critical to the dish!)

Directions

1. Cut the salmon into manageable serving pieces, about 2x3 inches. Dust both sides with the salt, cayenne pepper, and turmeric and rub into the fish. Place the fish in a plastic bag and refrigerate for 1 to 6 hrs.

2. Grind 2.5 tsp of the mustard seeds in a spice grinder. Put in a bowl. Add the ground coriander, cumin, turmeric, curry powder, cayenne pepper, salt, tomato, and 1/2 cup of water. Mix well and set aside.

3. Pour the two oils into a large pan and set over medium-high heat. When the oil is hot, put in the remaining 1/2 tsp of mustard seeds. As soon as they begin to pop, a matter of seconds, add the fennel seeds. Stir once and put in the curry paste, as well as another 1 cup of water and the curry leaves. Bring to a simmer. Reduce the heat to low and simmer gently for 10 minutes. (This sauce can be refrigerated for several hours.)

4. Reheat the sauce in the pan and lay the fish pieces in it in a single layer. Simmer on a low heat until the bottom of the fish pieces appear to be done, about 5 minutes. Carefully turn the fish pieces over and cook for a further 4 to 5 minutes, or until the fish is just cooked through.

White Chicken Chili

Ingredients:

2 14 oz cans Navy/great northern/cannellini beans, drained
1 Large onion, diced

1/4 cup vermouth or dry white wine
1 Stick butter
1/4 cup flour
2 cups chicken broth
1 cup whole milk
1+ tsp chili powder
2 tsp ground cumin (best if freshly ground from seeds)
8 oz green chili's, diced (serrano or jalepeno, seeds removed)
1 lb cooked chicken breast, shredded (rotisserie, broiled or sauteed)
1 1/2 cup grated Monterrey jack cheese (or pepper jack for spicier dish, or extra sharp white cheddar for more bite)
1/4 cup sour cream

1/2 cup diced cilantro

Directions:
1. Saute onion until transparent in 2 T butter, add white wine

2. Add 6 T butter and flour to make a golden brown roux (about 3-5 min). Add spices during this time. (They might get somewhat stuck to the bottom, just scrape thoroughly when adding the broth.)
3. Gradually add the broth, and then the milk, stirring constantly to mix everything in.
4. Bring to almost a boil and simmer for 5 minutes.

5. Add chicken, beans, chillies, and cheese and lightly simmer on medium-low for 20 minutes
6. Remove from heat and stir in sour cream and cilantro. Serve.

Serves 5-6.

Pulled Pork in Slow Cooker

Meat: 
1 bone-in pork shoulder (6-8 pound)

Spice Rub:
2 T paprika
1 T salt
1 T black pepper
1 T cumin
1 T chili powder (maybe ancho?)
1 T brown sugar
1 t white sugar
2 t dried oregano
1 t cayenne pepper

Sauce: 

1 C Apple Cider Vinegar

2 T red pepper flakes

1 T garlic

Mix spices for rub in a bowl. 
Massage spice rub into meat. 
Wrap tightly in double layer of plastic wrap.
Refrigerate overnight.

Unwrap roast and place it in slow cooker. 
Add 1/4 cup water. 
Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Combine sauce ingredients in a pan and bring to a boil. 
Reduce heat to Med-High, boil for 15 to 20 minutes.

When roast is tender, transfer to cutting board and discard liquid in liner. 
Pull by tearing meat into thin shreds with two forks or your fingers. 
Discard fat.

Place shredded meat back in slow cooker.
Toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. 
Serve with additional barbecue sauce.