Chickpea and Artichoke Tagine

Servings: 4 to 6

Ingredients:
salt and pepper
8 oz (1 1/2 c) dried chickpeas, picked over and rinsed
2 TBS extra-virgin olive oil, plus extra for serving
1 onion, halved and sliced thin
4 (2-inch) strips lemon zest
6 garlic cloves, minced
1 TBS paprika
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
2 TBS all-purpose flour
3 c vegetable broth
1 lb carrots, peeled and sliced 1/2 inch thick
1 (14.5 oz.) can diced tomatoes
9 oz. frozen artichoke hearts, thawed and patted dry
1/2 c pitted kalamata olives, halved
1/2 c minced fresh cilantro

Directions:
1. Dissolve 2 TBS salt in 4 quarts water. Add chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse chickpeas.
2. Heat 1 TBS oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in lemon zest, garlic, paprika, cumin, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in carrots, tomatoes, and their juice, and chickpeas.
3. Cook for 25 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
4. Quick-release pressure: Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you.
5. Heat remaining 1 TBS oil in 12-inch skillet over medium heat until shimmering. Add artichokes and cook until golden brown, 5 to 7 minutes. Discard lemon zest from stew. Stir in olives, cilantro, and artichokes and season with salt and pepper to taste. Drizzle individual portions with extra oil before serving.

Variations:
Chickpea Tagine with Cauliflower and Almonds
Omit artichokes. Add 1/2 head cauliflower, cored and cut into 1-inch florets, to finished tagine and simmer until tender, 10 to 12 minutes. Stir in 1/4 cup chopped toasted almonds before serving.

Chickpea Tagine with Dried Apricots and Honey
Omit artichokes and substitute 1/2 cup pitted and halved green olives for kalamata olives. Add 1 cup chopped dried apricots and 2 TBS honey with olives.

Tips:
1. Soaking chickpeas in salt water the day before cooking them ensures that they cook through evenly and makes them less likely to burst open. Soaking also gives their skins a softer texture.
2. We build flavor by sauteing onions, garlic, and a few spices, and lemon zest. Use a vegetable peeler to remove the zest from the lemon in strips. avoiding the bitter white pith underneath. The zest perfumes the dish and can be easily removed before serving.
3. Since artichokes are delicate, we stir them in after cooking the chickpeas under pressure. To help bring out their flavor, we brown them first. Frozen artichokes brown more easily than canned because they are less waterlogged.

Beef Stew

Ingredients:
3 lbs boneless beef short ribs, trimmed and cut into 1-inch pieces
salt and pepper
2 TBS vegetable oil
2 onions, chopped
2 TBS tomato paste
1 TBS minced fresh thyme or 1 tsp dried
1/3 c all-purpose flour
1 c dry red wine
2 c beef broth
1 1/2 lb red potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and sliced 1 inch thick
1/4 c soy sauce
2 bay leaves
1 1/2 c frozen peas
1/4 c minced fresh parsley

Directions:
1/ Pat beef dry with paper towels and season with salt and pepper. Heat  TBS oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of beef on all sides, about 8 minutes; transfer to bowl.
2. Heat remaining 1 TBS oil in now-empty pot over medium heat until shimmering. Add onions and cook until softened, about 5 minutes, Stir in tomato paste and thyme and took until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth, potatoes, carrots, soy sauce, bay leaves, browned beef with any accumulated juices, and remaining beef.
3. Cook for 25 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
4. Naturally release pressure: Remove pot from heat and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. Discard bay leaves. Using large spoon, skim excess fat from surface of stew. Stir in peas and let stand for 4 minutes. Stir in parsley, season with salt and pepper to taste, and serve.

15-Bean Soup with Sausage

Ingredients:
salt and pepper
10 oz. (1 1/2 c) 15-bean soup mix, flavor packet discarded, beans picked over and rinsed
2 TBS vegetable oil
12 oz. hot or sweet Italian sausage
1 onion, chopped fine
1 carrot, peeled and chopped fine
4 garlic cloves, minced
1 tsp minced fresh thyme or 1/4 tsp dried
4 c chicken broth
2 bay leaves
8 oz. Swiss chard, stemmed and chopped
1 large tomato, cored and chopped

Directions:
1. Dissolve 2 TBS salt in 4 quarts water. Add beans and soak at room temperature for 8 to 24 hours. Drain and rinse beans.
2. Heat 1 TBS oil in pressure-cooker pot over medium-high heat until just smoking. Brown sausage on all sides, about 2 minutes; transfer to plate.
3. Heat remaining 1 TBS oil in now-empty pot over medium heat until shimmering. Add onion and carrot and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, bay leaves, and soaked beans, scraping up any browned bits. Add sausage and any accumulated juices to pot.
4. Cook for 25 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
5. Quick-release pressure: Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you.
6. Discard bay leaves. Transfer sausage to cutting board and slice 1/2 inch thick. Meanwhile, bring soup to simmer, stir in chard and tomato, and cook until chard is tender, about 5 minutes. Stir in sliced sausage, season with salt and pepper to taste, and serve.

Tip:
When cooking with greens like Swiss chard, collard greens, and kale, we often use only the leaves, and we add them to the pot to cook through briefly just before serving.
1. Cut away leafy green portion from either side of steam using chef’s knife.
2. Stack several leaves on top of one another and either slice leaves crosswise or chop into pieces (as specified in recipe). Using salad spinner, wash and dry leaves after they are cut.

Beef and Vegetable Soup

Ingredients:
1 lb boneless beef short ribs, trimmed and cut into 1/2 inch pieces
salt and pepper
2 TBS vegetable oil
8 oz. cremini mushrooms, trimmed and sliced 1/2 inch thick
1 onion, chopped fine
2 TBS tomato paste
2 tsp minced fresh thyme or 1/2 tsp dried
1 garlic clove, minced
2 TBS all-purpose flour
1/4 c dry red wine
6 c beef broth
1 lb red potatoes, unpeeled, cut into 3/4 inch pieces
3 carrots, peeled and cut into 1/2 inch pieces
2 celery ribs, cut into 1/2 inch pieces
2 bay leaves
2 TBS minced fresh parsley

Directions:
1/ Pat beef dry with paper towels and season with salt and pepper. Heat 2 TBS oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of meat on all sides, about 5 minutes; transfer to bowl. Repeat with 2 tsp oil and remaining beef.
2. Heat remaining 2 tsp oil in now-empty pot over medium heat until shimmering. Add mushrooms and onion and cook until softened, about 5 minutes. Stir in tomato paste, thyme, and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth, potatoes, carrots, celery, bay leaves, and beef with any accumulated juices.
3. Cook for 15 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 15 minutes, adjusting heat as needed to maintain high pressure.
4. Naturally release pressure: Remove pot from heat and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. Discard bay leaves. Using large spoon, skim excess fat from surface of soup. Stir in parsley, season with salt and pepper to taste, and serve.

Variation:
Omit potatoes. After discarding bay leaves in step 5, stir in 1/2 cup pearl barley and simmer until tender, about 15 minutes, then continue as directed.

Farmhouse Chicken Noodle Soup

Ingredients:
1 TBS vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 tsp minced fresh thyme or 1/4 tsp dried
8 c water
4 carrots, peeled and sliced, 1/2 inch thick
2 celery ribs, sliced 1/2 inch thick
2 TBS soy sauce
1 (4-pound) whole chicken, giblets discarded
salt and pepper
4 oz (2 2/3 c) wide egg noodles
1/4 c minced fresh parsley

Directions:
1. Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place breast side up in pot.
2. Cook for 20 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
3. Quick-release pressure: Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you.
4. Transfer chicken to carving board and let cool slightly. Using 2 forks, shred chicken into bite-size pieces, discarding skin and bones. Meanwhile, using large spoon, skim excess fat from surface of soup. Bring soup to boil, stir in noodles and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.

Variation:
Substitute 1 cup long-gran white rice for egg noodles and cook until tender, 15 to 18 minutes, then continue as directed.

Almond Butter Cookies

Ingredients:
3/4 c sliced almonds
3/4 c sugar
3/4 c unsalted butter, sliced and softened
1/2 tsp vanilla extract
1/8 tsp almond extract
1 2/3 c wheat flour
1/2 tsp fine salt
1 c confectioner’s sugar

Directions:
1. Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth. Add the vanilla and almond extracts. Pulse. Add flour and salt. Pulse to create dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
2. Preheat oven to 325 F. Line two baking sheets with parchment.
3. Cut the chilled dough into 1/2 inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes.
4. Briefly cool the cookies on a rack, then gently toss in the confectioner’s sugar until evenly coated.

Roasted Cauliflower with Fresh Herbs and Parmesan

Servings: 8

Ingredients:
12 c cauliflower florets (about 2 heads)
1 1/2 TBS olive oil
1 TBS chopped parsley
2 tsp chopped thyme
2 tsp chopped tarragon
3 cloves garlic, minced
1/4 c grated fresh Parmesan cheese
2 TBS fresh lemon juice
1/2 tsp salt
1/4 tsp pepper

Directions:
1. Preheat oven to 450 F.
2. Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450 F for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.

Pumpkin Pie Cake

Servings: 16

Ingredients:
2 TBS all-purpose flour
1 c granulated sugar
1/2 c packed brown sugar
1/4 c vegetable oil
1/2 c egg substitute
2 large eggs
1 (15 oz) can pumpkin
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt

frosting:
2 TBS butter, softened
1 (8 oz) package cream cheese
3 c powdered sugar
2 tsp fresh orange juice
1/4 c chopped pecans, toasted
orange slices (optional)

Directions:
1. Preheat oven to 350 F.
2. Coat 2 (8 inch) round cake pans with cooking spray. Dust pans evenly with 2 TBS flour.
3. Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl, beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; eat until well blended. Add pumpkin, beating until blended.
4. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350 F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans, cool completely on wire rack.
5. To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overheat). Add juice, stirring until blended.
6. Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices.

Flaky Dinner Rolls

Servings: 12

Ingredients:
3 TBS sugar
1 package dry yeast
1 c warm milk (100 – 110 F)
3 c all-purpose flour
3/4 tsp salt
3 TBS butter, softened

Directions:
1. Dissolve sugar and yeast in warm milk in a large bowl, let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 3/4 cups flour and salt to yeast mixture, stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 TBS at a time, to prevent dough from sticking to hands. Cover dough with plastic wrap, and let rest for 10 minutes.
2. Roll dough into a 12×10 inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. (A) Working with a long side, fold up bottom third  of dough. (B) Fold top third of dough over the first fold to form a 12×3-inch rectangle. Cover with plastic wrap place in freezer for 10 minutes.
3. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12×10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12×3 inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
4. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12×8 inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion, pinch seam to seal (do not seal ends of roll). (C) Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85 F), free from drafts, 45 minutes or until doubled in size.
5. Preheat oven to 375 F.
6. Bake dough at 375 F for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.

Parmesan-Sage Roast Turkey with Sage Gravy

Servings: 16
Ingredients:
3 c chopped onion
1 c chopped celery
1 c chopped carrot
10 garlic cloves
1 (13 lb) turkey
1/3 c grated fresh Parmigiano-Reggiano cheese
5 TBS chopped fresh sage
2 TBS butter, softened
1 TBS minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1 lemon, halved
2 1/2 c chicken broth
1/3 c chopped shallots
1 c sherry
1/4 c all-purpose flour
1/4 c water

Directions:
1. Preheat oven to 425 F.
2. Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting gainers, gently pushing between skin and meat. Lift win tips up and over back; tuck under turkey.
3. Combine cheese, 1/4 c sage, butter, minced garlic, 3/4 tsp salt, and 1/4 tsp pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together wit kitchen string.
4. Place turkey, breast side up, on vegetable mixture in pan. Bake at 425 for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
5. Reduce oven temperature to 325 F for 1 1/2 hours or until a thermometer inserted into meat part of thigh registers 180 F, basing every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
6. Place a large zip-top plastic bag inside a 4 cup glass measure. Pour drippings through a sieve into bag discard solids. Let drippings stand 10 minutes (fat will rise to the top). Self bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
7. Heat a medium saucepan over medium-high heat. Coat pain with cooking spray. Add shallots; sauce 1 minute. Add sherry bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Stir in remaining 1 TBS sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
8. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 tsp salt and 1/4 tsp pepper.